NIDDK Supports Project Developing Wheat with Reduced Celiac Disease Potential with grant funding
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) announced today that it has awarded a Small Business Technology Transfer (STTR) grant to Arcadia Bioscience, Inc. to fund to help fund Phase II research in the development of wheat varieties with reduced gluten proteins.
Arcadia Biosciences Inc. has worked in partnership with Washington State University (WSU) on the project. The two-year, $855,500 award will further developments made by the organization’s after receiving a Phase I grant in 2005
According to MarketWatch:
Phase II activities will take a broader approach and seek to remove a far greater number of toxic proteins while maintaining levels of proteins that are critical for bread-making qualities. The company also believes that removal of targeted toxic proteins could cause an increase in beneficial proteins and potentially lead to more nutritious bread.
‘Celiac disease sufferers have to make significant dietary adjustments in order to avoid potentially severe impacts. And while the range of food products continues to expand in response to the rising numbers of diagnosed celiac-sufferers, certain grains remain off-limits. Development of wheat varieties with minimal amounts of celiac-triggering proteins can dramatically expand food choices and the quality of life for celiac-sufferers,’ said Eric Rey, president and CEO of Arcadia.
‘The progress under our Phase I grant has made us increasingly optimistic about our ability to deliver wheat varieties that people with celiac disease can enjoy. If the approach we are exploring in the Phase II grant is successful, our new wheat varieties may also appeal to a much broader market.’
The Phase II research is expected to wrap in mid 2011.