{"id":49320,"date":"2021-02-07T13:06:56","date_gmt":"2021-02-07T18:06:56","guid":{"rendered":"https:\/\/www.med.unc.edu\/medicine\/?p=49320"},"modified":"2023-06-06T18:05:59","modified_gmt":"2023-06-06T22:05:59","slug":"crispr-could-make-wheat-safe-for-celiac-disease","status":"publish","type":"post","link":"https:\/\/www.med.unc.edu\/medicine\/news\/crispr-could-make-wheat-safe-for-celiac-disease\/","title":{"rendered":"CRISPR Could Make Wheat Safe for Celiac Disease. What About Peanut Allergies?"},"content":{"rendered":"
\"onyi-iweala\"
Onyinye Iweala, MD, PhD<\/figcaption><\/figure>\n

Onyinye Iweala<\/a>, MD, PhD, was featured in a FreeThink<\/a> article about biotech startup Ukko, which is looking to use CRISPR gene editing \u2014 along with computational biology, protein engineering, and immunology techniques \u2014 to design foods that are both safe and delicious for those suffering from celiac disease and gluten sensitivities. The article recognizes Ukko’s plans to extend beyond wheat, including the development of therapeutics for peanut allergies. Current treatments involve patients consuming small amounts of peanut protein under supervision, building up the body’s tolerance.<\/p>\n

“One of the challenges is that right now we are using the regular peanut protein, so people have a lot of side effects because that is what they are allergic to,” said Iweala, assistant professor in the division of rheumatology, allergy and immunology. regarding the company’s interest in using\u00a0CRISPR to develop peanut proteins without some of the more dangerous molecules.<\/p>\n

“It’s exciting that they are trying this approach. If we could take some of the specially synthesized hypoallergenic peanut protein and use that to get people to become tolerized to peanuts, we could minimize side effects,” Iweala said.<\/p>\n

Read the entire article here<\/a>. Iweala is also featured in another article published in Forbes<\/a>.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Onyinye Iweala, MD, PhD, was featured in a FreeThink article about biotech startup Ukko, which is looking to use CRISPR gene editing \u2014 along with computational biology, protein engineering, and immunology techniques \u2014 to design foods that are both safe and delicious for those suffering from celiac disease and gluten sensitivities. The article recognizes Ukko’s … Read more<\/a><\/p>\n","protected":false},"author":69419,"featured_media":32414,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"layout":"","cellInformation":"","apiCallInformation":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[2,103],"tags":[630],"class_list":["post-49320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-rheumatology","tag-630","odd"],"acf":[],"yoast_head":"\nCRISPR Could Make Wheat Safe for Celiac Disease. 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