An international team of researchers has succeeded in genetically modifying wheat seeds to prevent gluten production in subsequent plants. The researchers focused their work on an enzyme that activates the group of genes responsible for the production of gluten. Using genetic engineering techniques, they managed to suppress the enzyme by 85.6 percent which then reduced by 76.4 percent the production of gluten in wheat seeds.

The team, with researchers from China, Germany and the United States, says that flour made from the altered seeds appears to be suitable for making bread, and that the next level of their work will determine if these grains can be used in foods for people suffering from celiac disease.