Silencing of the Wheat Gliadins and Glutenin Using the LBCPF1 Enzyme
School Name
South Carolina Governor's School for Science & Mathematics
Grade Level
12th Grade
Presentation Topic
Botany
Presentation Type
Mentored
Abstract
Celiac Disease (CD) affects 1% of the world's population, causing patients to suffer from malnourishment, loss of bone density and even cancer. Currently, the only solution for celiac disease is lifelong abstinence from all gluten products. However, due to the mislabeling of products, social constraints, and the various gluten-containing products, this is not always possible. In the present research, we attempted to silence the four wheat prolamin groups - alpha, gamma, and omega gliadins, as well as low molecular weight (LMW) glutenins - responsible for gluten intolerance, by introducing mutations to each prolamin group. To do this, a 44 nucleotide gRNA was bound with the CRISPR enzyme LbCpf 1. The prolamin group DNA was then added, creating a target site for the LbCpf 1 enzyme to bind to. Once bound, the LbCpf1 begins to create various point mutations along the site. Results showed the reaction to be successful in silencing the alpha prolamin group from the wheat genome, however, further testing should be done on gamma, omega and LMW prolamin groups, as these were unsuccessful.
Recommended Citation
Elkins, Ansley, "Silencing of the Wheat Gliadins and Glutenin Using the LBCPF1 Enzyme" (2020). South Carolina Junior Academy of Science. 43.
https://scholarexchange.furman.edu/scjas/2020/all/43
Location
Furman Hall 106
Start Date
3-28-2020 11:00 AM
Presentation Format
Oral Only
Group Project
No
Silencing of the Wheat Gliadins and Glutenin Using the LBCPF1 Enzyme
Furman Hall 106
Celiac Disease (CD) affects 1% of the world's population, causing patients to suffer from malnourishment, loss of bone density and even cancer. Currently, the only solution for celiac disease is lifelong abstinence from all gluten products. However, due to the mislabeling of products, social constraints, and the various gluten-containing products, this is not always possible. In the present research, we attempted to silence the four wheat prolamin groups - alpha, gamma, and omega gliadins, as well as low molecular weight (LMW) glutenins - responsible for gluten intolerance, by introducing mutations to each prolamin group. To do this, a 44 nucleotide gRNA was bound with the CRISPR enzyme LbCpf 1. The prolamin group DNA was then added, creating a target site for the LbCpf 1 enzyme to bind to. Once bound, the LbCpf1 begins to create various point mutations along the site. Results showed the reaction to be successful in silencing the alpha prolamin group from the wheat genome, however, further testing should be done on gamma, omega and LMW prolamin groups, as these were unsuccessful.
