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Ultra-low gluten barley
C. A. HOWITT (1), G. J. Tanner (2), M. J. Blundell (2), H. Goswami (3), M. L. Colgrave (3). (1) CSIRO - Agriculture Flagship, Canberra, Australia; (2) CSIRO Agriculture Flagship, Canberra, Australia; (3) CSIRO Agriculture Flagship, St Lucia, Australia

Coeliac disease is a well understood disorder, occurring in 1% of the population, and requiring lifelong exclusion of gluten proteins in wheat (gliadin and glutenins), barley (hordeins), rye (avenins) and in some individuals, oats (secalins). Untreated coeliacs suffer from low bone density, increased intestinal malignancy, and must consume a diet low in fibre and high in fat.  To address these issues we have used conventional breeding to create hordein triple-null, Ultra Low Gluten (ULG) barley. This line had smaller grains, making processing and malting less efficient relative to wild type barley. We have increased the seed weight, and agronomics similar to commercial malting barley.   In addition we have developed a hull-less version for use in the food industry, to provide additional whole grain options to coeliacs and those who suffer from gluten intolerance.  The hordein levels in these ULG lines are well below the legislative limit of 20 ppm in gluten-free food. These cultivars may be useful for the preparation of food and beverage for the estimated 5% of people in the world who suffer from coeliac disease and gluten intolerance.

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