Photo: Clemson Public Service and Agriculture
In South Carolina, a Clemson University researcher is developing a new wheat variety that’s safe for people who suffer from celiac disease to eat, reports SC Now.
Sachin Rustgi, an assistant professor for molecular breeding, altered the wheat genome to create the new variety, which has a built-in defense against celiac disease. Rustgi uses laboratories provided by Clemson’s Advanced Plant Technology Program (APT) to conduct his research.
Still in the research stage, the new wheat variety contains two enzymes: one from barley that attacks gluten, and another from the bacterium Flavobacterium meningosepticum.
