Delivering Sustainable Wheat: Nutritional Traits (Quadram Institute Bioscience)

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This project uses a combination of gene editing and TILLING approaches to manipulate the molecular and granular structure of starch in bread wheat to reduce starch digestibility with concurrent increases in dietary fibre. We will further enhance the fibre content of white bread through targeting gene pathways involved in arabinoxylan (AX) biosynthesis and we will demonstrate the health relevance of these high AX lines in a clinical intervention study.

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