How Looking for Celiac‐Safe Wheat Can Influence Its Technological Properties

Abstract

Because of the continuous increase in the prevalence of gluten-related disorders, selection of wheat with a low content of immunogenic gluten epitopes could be an innovative alternative for prevention. In this review, the focus is on literature data concerning the deallergenization tools of wheat, which are mainly related to breeding approaches (classic and advanced) and processing operations (germination and fermentation). Until now, no safe wheat genotype has been identified, whereas decreasing wheat allergenicity is possible. On the other hand, the decrease of gluten or some of its epitopes can strongly affect technological properties. Thus, obtaining celiac-safe gluten without affecting the technological properties of wheat could be considered as a new challenge that scientists will be facing. Celiac-safe wheat-based product development could be a great revolution in the market of foods for special medical purposes. The present paper is aiming to: (a) review the strategies and the approaches used, or that can be used, for developing low allergenic wheat: their utilities and limits were also discussed and (b) screen the impact of gluten reduction or removal on the quality of wheat end-use products.

Scouting for Naturally Low-Toxicity Wheat Genotypes by a Multidisciplinary Approach

“…The sourdough fermentation showed the most promising results, also including a biotechnology strategy that allowed the complete gluten degradation prior to consumption 12 . The main achievements in the field were recently reviewed 13–15 , highlighting as main drawback the detrimental alteration of the technological properties as well.…”

CRISPR/Cas9 Gene Editing of Gluten in Wheat to Reduce Gluten Content and Exposure—Reviewing Methods to Screen for Coeliac Safety

“…There are few natural αgliadin variants, notably on chromosome 6B, that are free of immunogenic epitopes (43,44). So far, no food processing or classical breeding strategies have been developed that produce wheat-based food products that approach safety for CD patients (45)(46)(47), although there is a clear need to do so (48,49).…”

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

“…Lamacchia and coworkers then demonstrated positive effects of Gluten-Friendly bread on mucus production and gut-barrier function in human intestinal goblet cells (Lamacchia et al, 2018). However, the products need to be tested in more detail to prove the utility of this method for coeliac patients (Boukid, Mejri, Pellegrini, Sforza, & Prandi, 2017).…”