CRISPR towards a Sustainable Agriculture

Autor: Francesco Camerlengo, Arianna Frittelli, Riccardo Pagliarello

Publikováno v: Encyclopedia, Vol 2, Iss 1, Pp 538-558 (2022)

Climate change and the need to feed an increasing population undermines food production and safety, representing the reasons behind the development of a new agriculture that is much more sustainable, productive and accessible worldwide. Genome editin

Externí odkaz: https://doaj.org/article/93bb72eb53b044d5bdd3ab83b0910283

CRISPR-Cas9 Multiplex Editing of the α-Amylase/Trypsin Inhibitor Genes to Reduce Allergen Proteins in Durum Wheat

Autor: Francesco Camerlengo, Arianna Frittelli, Caroline Sparks, Angela Doherty, Damiano Martignago, Colette Larré, Roberta Lupi, Francesco Sestili, Stefania Masci

Publikováno v: Frontiers in Sustainable Food Systems, Vol 4 (2020)

Wheat and its derived foods are widespread, representing one of the main food sources globally. During the last decades, the incidence of disorders related to wheat has become a global issue for the human population, probably linked to the spread of

Externí odkaz: https://doaj.org/article/0661044e3ae24336ae6e172ebcd51094

Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins

Autor: Francesco Camerlengo, Francesco Sestili, Marco Silvestri, Giuseppe Colaprico, Benedetta Margiotta, Roberto Ruggeri, Roberta Lupi, Stefania Masci, Domenico Lafiandra

Publikováno v: BMC Plant Biology, Vol 17, Iss 1, Pp 1-11 (2017)

Abstract Background Among wheat gluten proteins, the α-type gliadins are the major responsible for celiac disease, an autoimmune disorder that affects about 1% of the world population. In fact, these proteins contain several toxic and immunogenic ep

Externí odkaz: https://doaj.org/article/cb15e16e7e5c496782a03abe97046678

Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions

Autor: Francesco Camerlengo, Barbara Laddomada, Marco Bonarrigo, Alessandro Cammerata, Francesco Milano, Francesco Sestili, Stefania Masci

Publikováno v: Foods
Volume 10
Issue 11
Foods 10 (2021): 1–15. doi:10.3390/foods10112817
info:cnr-pdr/source/autori:Alessandro Cammerata 1, Barbara Laddomada 2, Francesco Milano 3, Francesco Camerlengo 2, Marco Bonarrigo 2, Stefania Masci 2 and Francesco Sestili 2/titolo:Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions/doi:10.3390%2Ffoods10112817/rivista:Foods/anno:2021/pagina_da:1/pagina_a:15/intervallo_pagine:1–15/volume:10
Foods, Vol 10, Iss 2817, p 2817 (2021)

Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d18da49e1ec014bed3dec4ec5404966

Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes

Autor: Shahidul Islam, Domenico Lafiandra, Colette Larré, Raviraj M. Kalunke, Sandra Denery-Papini, Stefano D'Amico, Silvio Tundo, Stefania Masci, Roberta Lupi, Francesco Camerlengo, Francesco Sestili, Wujun Ma

Publikováno v: International Journal of Molecular Sciences
International Journal of Molecular Sciences, MDPI, 2020, 21 (16), pp.5817. ⟨10.3390/ijms21165817⟩
Volume 21
Issue 16
International Journal of Molecular Sciences, Vol 21, Iss 5817, p 5817 (2020)

Although wheat is used worldwide as a staple food, it can give rise to adverse reactions, for which the triggering factors have not been identified yet. These reactions can be caused mainly by kernel proteins, both gluten and non-gluten proteins. Amo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd6215b77a8b7b12f32804c9fb010f9f
https://hal.archives-ouvertes.fr/hal-02936296