Barley with very low levels of hordeins

Patent metadata

Field	Value
Publication number	US-2016128345-A1
Application number	US-201414897616-A
Country	US
Kind code	A1
Filing date	Jun 13, 2014
Priority date	Jun 13, 2013
Publication date	May 12, 2016
Grant date	—

Abstract

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

First claim

1 . A method of producing a food or malt-based beverage ingredient, or a food or a malt-based beverage, the method comprising (i) processing barley grain to produce malt, wort, flour or wholemeal, and/or (ii) mixing barley grain, or malt, wort, flour or wholemeal produced from said grain, with at least one other food or beverage ingredient, wherein the barley grain, malt, wort, flour or wholemeal comprises about 50 ppm or less hordeins, thereby producing the food or malt-based beverage ingredient, food or malt-based beverage.

2 . The method of claim 1 , wherein the grain, malt, wort, flour or wholemeal comprises about 20 ppm or less, about 10 ppm or less, hordeins.

3 . The method of claim 1 , wherein the average weight of the grain is at least about 35 mg.

4 . The method according to claim 1 , wherein at least about 80%, of the grain do not pass through a 2.8 mm sieve.

5 . The method according to claim 1 , wherein the grain is from a plant which has a harvest index of about 40% to about 60%.

6 . The method according to claim 1 , wherein the grain has a length to thickness ratio of less than about 5.

7 . The method according to claim 1 , wherein the flour or wholemeal produced from the grain comprises about 10 ppm or less, hordeins.

8 . The method according to claim 1 , wherein the malt or wort produced from the grain comprises less than about 50 ppm, hordeins.

9 . The method according to claim 1 , wherein the grain, or malt, wort, flour or wholemeal produced from said grain, has a level of less than 10% of one or more than one of:
i) B-hordeins comprising a sequence of amino acids provided as SEQ ID NO:53, ii) B-hordeins comprising a sequence of amino acids provided as SEQ ID NO:54, iii) C-hordeins comprising a sequence of amino acids provided as SEQ ID NO:55, and iv) D-hordeins comprising a sequence of amino acids provided as SEQ ID NO:56,
wherein each of the levels of less than 10%, less than 5% or less than 2% is relative to a wild-type barley grain, or malt, wort, flour or wholemeal produced from said grain, of the barley variety Bomi, Sloop, Baudin, Yagan, Hindmarsh, or Commander.

10 . (canceled)

11 . (canceled)

12 . The method according to claim 1 , wherein the grain is homozygous for an allele of the Hor2 locus where most or all of the B-hordein encoding genes have been deleted, or wherein the malt, wort, flour or wholemeal produced from said grain comprises DNA which comprises the allele of the Hor2 locus where most or all of the B-hordein encoding genes have been deleted.

13 . The method according to claim 1 , wherein the grain is homozygous for a null allele of the gene encoding D-hordein at the Hor3 locus, or wherein the malt, wort, flour or wholemeal produced from said grain comprises DNA which comprises the null allele of the gene encoding D-hordein, the null allele preferably comprising a stop codon, splice site mutation, frame-shift mutation, insertion, deletion or encoding a truncated D-hordein, or where most or all of the D-hordein encoding gene has been deleted.

14 . (canceled)

15 . The method according to claim 1 , wherein the grain is homozygous for an allele at the Lys3 locus of barley which results in the grain lacking C-hordeins, or wherein the malt, wort, flour or wholemeal produced from said grain comprises DNA which comprises the allele at the Lys3 locus.

16 . The method according to claim 1 , wherein the grain, malt, wort, flour or wholemeal comprises about 1% or less, of the level of hordeins when compared to grain from a corresponding wild-type barley plant or malt, wort, flour or wholemeal produced in the same manner from grain from a corresponding wild-type barley plant.

17 - 22 . (canceled)

23 . The method according to claim 1 , wherein the coeliac toxicity of flour produced from the grain is less than about 5%, or less than about 1%, of flour produced from grain of a corresponding wild-type barley plant.

24 . The method according to claim 1 , wherein the average grain weight is at least 1.05 fold, at least 1.1 fold, or 1.05 to 1.3 fold, higher than a grain which is
i) homozygous for an allele of the Hor2 locus where most or all of the B-hordein encoding genes have been deleted, ii) homozygous for an allele at the Lys3 locus of barley which results in the grain lacking C hordeins, and iii) homozygous for a wild type allele of D hordein encoding a full-length protein, and/or
wherein the grain is from a plant which has a grain yield which is least 1.20 fold, or at least 1.35 fold, or 1.2 to 1.5 fold, or 1.2 to 2.0 fold higher than the grain yield from a plant which is
i) homozygous for an allele of the Hor2 locus where most or all of the B-hordein encoding genes have been deleted,
ii) homozygous for an allele at the Lys3 locus of barley which results in the grain lacking C hordeins, and
iii) homozygous for a wild type allele of D hordein encoding a full-length protein.

25 - 33 . (canceled)

34 . The method according to claim 1 , wherein at least about 50% of the grain germinates within 3 days following imbibition.

35 . The method according to claim 1 , wherein the food ingredient or malt-based beverage ingredient is flour, starch, malt, or wort, or wherein the food is leavened or unleavened breads, pasta, noodles, breakfast cereals, snack foods, cakes, pastries or foods containing flour-based sauces.

36 . The method according to claim 1 , wherein the malt-based beverage is beer or whiskey.

37 . (canceled)

38 . The method according to claim 1 , wherein following consumption of the food or drink at least one symptom of coeliac's disease is not developed by a subject with said disease.

39 - 56 . (canceled)

57 . A method of avoiding or reducing the incidence or severity of coeliac's disease in a subject, the method comprising orally administering to the subject a food or malt-based beverage according to claim 46 , wherein the reduction of the incidence or severity of coeliac's disease is relative to when the subject is orally administered the same amount of a corresponding food or malt-based beverage made from wild-type barley grain.

58 . (canceled)

Assignees

• Commw Scient Ind Res Org
• Grains Res & Dev Corp
• Commw Scient And Ind Res Or Ganisation

Inventors

• Tanner Gregory John
• Howitt Crispin Alexander
• Colgrave Michelle Lisa
• Blundell Malcolm James

Classifications

• A23L7/10

  Cereal-derived products · CPC title

• C12C2200/01

  Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing · CPC title

• A23L7/20

  Malt products (preparation of malt for brewing C12C) · CPC title

• A23L33/105

  Plant extracts, their artificial duplicates or their derivatives · CPC title

• C12C12/00

  Processes specially adapted for making special kinds of beer · CPC title