GENETIC TRANSFORMATION AND FUNCTIONAL GENOMICS

The research line uses modern Plant Improvement technologies, such as genetic transformation and RNA interference (RNAi) in functional genomics studies and in the development of new varieties with high added value.

Priority objectives are:

• broaden the genetic base of crops through the identification and cloning of agricultural interest characters of wild species and their introgression into cultivated species.
• advance in the knowledge of the molecular basis of the toxicity of cereal gluten proteins in relation to celiac disease and other gluten intolerances.
• identification of epitopes with very low toxicity in cereals in relation to celiac disease and its introgression in cultivated species
• development of new varieties of cereals suitable for celiacs and other groups with gluten intolerance by classical and molecular techniques.

Genetic transformation and RNAi has been used for the development of durum wheat and flour varieties with very low gliadin content. The elaboration of breads using these flours has demonstrated that they possess organoleptic properties comparable to those of wheat with gliadins, and therefore could be used in the preparation of foods suitable for the celiac collective.