lowhordein

Lowhordein refers to barley varieties or grain lines in which the content of hordeins, the prolamin gluten proteins of barley, is significantly reduced compared with conventional barley. Hordeins are a major source of gluten in barley and are typically grouped into several families, such as B-, C-, and D-hordein. By lowering their abundance, the overall gluten fraction of the grain can be decreased, though trace amounts usually remain.

Production and approaches: Low-hordein status can be achieved through conventional breeding, marker-assisted selection, or modern biotechnologies that suppress specific hordein gene families. Methods include targeted mutagenesis or gene-silencing techniques (for example RNA interference). Breeders assess hordein content with protein assays and tests for gluten-related peptides. Because hordein composition also influences malting, brewing properties, and nutritional characteristics, low-hordein barley may differ in these qualities from standard barley.

Uses and limitations: Low-hordein barley has been explored as a way to produce barley-derived foods and beverages with reduced gluten exposure. It is not equivalent to gluten-free grain; most low-hordein lines still contain gluten above the levels typically considered safe for individuals with celiac disease. Regulatory labeling and product formulation vary by jurisdiction, and suitability for gluten-sensitive individuals depends on testing and standards.

Regulation and safety: There is no universal certification that all low-hordein barley is gluten-free. Consumers with celiac disease or severe gluten intolerance should rely on labeling and established gluten-free ingredients. Ongoing research continues to evaluate health effects, digestibility, and allergenicity of reduced-hordein grain.

See also: gluten, barley, hordein, prolamin, gluten-free.