The Dubcovsky lab conducts research aimed at reducing the immunogenicity and improving the nutritional value of wheat. Across the years, our work has focused on wheat gluten, carotenoids, micronutrients and amylose content.
Reducing the immunogenicity of wheat
Celiac disease is triggered in genetically predisposed individuals by the consumption of wheat gluten. Our lab aims to identify which gluten proteins can be deleted or modified to reduce wheat immunogenicity, while maintaining the bread and pasta making quality of the crop.
- Deletion of wheat alpha-gliadins from chromosome 6D improves gluten strength and reduces immunodominant celiac disease epitopes (Rottersman et al. 2025 TAG)
- Contributions of individual and combined Glu-B1x and Glu-B1y high-molecular-weight glutenin subunits to semolina functionality and pasta quality (Zhang et al. 2020 J Cereal Science)
- Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.) (Bonafede et al. 2015 J Cereal Science)
Improving the nutritional value of wheat
Carotenoids play important roles in photosynthesis, photoprotection, and plant growth regulation while also mattering for human health.
- Genetic dissection of the roles of β-hydroxylases in carotenoid metabolism, photosynthesis, and plant growth in tetraploid wheat (Triticum turgidum L.) (Bekkering et al. 2023 TAG)
- Mutant combinations of lycopene ɛ-cyclase and β-carotene hydroxylase 2 homoeologs increased β-carotene accumulation in endosperm of tetraploid wheat (Triticum turgidum L.) grains (Yu et al. 2022 Plant Biotech)
- Distinct expression and function of carotenoid metabolic genes and homoeologs in developing wheat grains (Qin et al. 2016 BMC Plant Bio)
The accumulation of micronutrients in grain depends on their remobilization from leaves to developing grains. We identified a NAC transcription factor regulating senescence that improves grain protein, zinc, and iron content in wheat (Uauy et al. 2006 Science).
Increasing the proportion of amylose, a dietary fiber, in grains also has human health benefits.
- Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality (Schönhofen et al. 2017 J Cereal Science)
- Induced Mutations in the Starch Branching Enzyme II (SBEII) Genes Increase Amylose and Resistant Starch Content in Durum Wheat (Hazard et al. 2012 Crop Science)