CRISPR/Cas9 as a promising genome-editing technology for generating low-immunogenic wheat variety: recent legislation and global implementation of genetically engineered crops

Modern wheat is a worldwide staple food. Gluten is an immune-dominant component of wheat. Consumption of wheat, in enetically predisposed individuals, triggers immunological reactions causing gluten-related disorders (GRDs) including celiac disease (CD). A gluten-free diet currently is the sole effective treatment option for GRDs and CD. A low-immunogenic wheat variety can be beneficial for such individuals. In recent years, various biotechnology-based approaches have been applied to develop a hypoimmunogenic wheat variety. Such safe wheat options have been developed using genetically modified organisms (GMO) technologies. However, due to specific limitations, such varieties have not been accepted for domestic consumption. Recent studies suggest that genome editing (GE) techniques such as clustered regularly interspaced short palindromic repeats (CRISPR/Cas9) modified non-transgenic wheat variety could be a safer option for GRDs and CD. This review article discusses how CRISPR/Cas 9 gene-editing system is being applied for the development of a celiac-safe wheat variety. We found that CRISPR/cas9 edited-wheat could be safe for general use. However, CRISPR/Cas9 edited wheat varieties are under development and so far, not approved for cultivation in multiple countries. Considering the regulations for GMO and GE crops, the possibilities of their implementation must be explored in the coming time. Further, CRISPR/Cas9 edited wheat variety may reduce the burden of gluten-cross contamination and could be helpful in the management of CD and GRDs. However, further efforts are needed to bring such wheat varieties into domestic consumption and additional studies are needed to verify the effect of low-immunogenic wheat on the gluten-cross contamination issue.