Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for coeliacs’ diet

Ballabio, Cinzia; Uberti, Francesca; Manferdelli, S.; Vacca, E.; Boggini, G.; Redaelli, R.; Catassi, Carlo; Lionetti, Elena; Peñas, Elena; Restani, Patrizia

doi:10.1016/j.jcs.2011.04.004

Cited by 42 publications

(43 citation statements)

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“…Oat contains comparatively more favourable and nutritionally more valuable composition of protein fractions (Capouchova et al 2004). However, it has long been debated, whether oat can be considered safe for celiac patients (Ballabio et al 2011). Dicke et al (1953) and Baker and Read (1976) recommended complete elimination of oats; while, Ripsin et al (1992), Janatuinen et al (1995) and Storsrud et al (1998) advocated the use of oats in celiac diet.…”

Section: Nutritional Components Of Oatsmentioning

confidence: 99%

“…Oats are considered as suitable in celiac disease. Hence, gluten free products such as pasta, biscuit and snacks have been developed for celiac patients from oats (Ballabio et al 2011). …”

Section: Other Usesmentioning

confidence: 99%

“…These antioxidants are concentrated in the outer layer of the kernel in the bran fraction of the oat grain. The nutritional benefits of oat have attracted attention from researchers worldwide and have resulted in the increased interest of food industry in using oats as food ingredient in various food products including infant foods (Del Valle et al 1981), bread (Zhang et al 1998), oat milk (Onning et al 1999), beverages (Gupta et al 2010), breakfast cereals (Ryan et al 2011) and biscuits (Ballabio et al 2011). …”

Section: Introductionmentioning

confidence: 99%

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Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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Section: Nutritional Components Of Oatsmentioning

confidence: 99%

“…Oats are considered as suitable in celiac disease. Hence, gluten free products such as pasta, biscuit and snacks have been developed for celiac patients from oats (Ballabio et al 2011). …”

Section: Other Usesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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“…The content of prolamin-like proteins can vary from less than 3 mg/kg to more than 80 mg/kg (Ballabio et al, 2011). Although it appears to be possible to fi nd many oat varieties potentially non-toxic from the perspective of the prolamin content, the immunoreactivity of oat food products can be quite diff erent and data about gluten content in oat products are hardly available besides some data concerning the number of oat products from the Swedish market.…”

Section: Resultsmentioning

confidence: 99%

“…Among examined oat varieties, immunoreactivity varied strongly, but most of them did not present gliadin-like immunoreactivity, so this can be essential in selecting the most suitable oat variety for a glutenfree diet (Ballabio et al, 2011). On the other hand, although none of the wheat gluten epitopes occur in oat avenins, two immunoreactive avenin-specifi c epitopes are common in oat and these epitopes can be potentially harmful for some celiac disease patients (Londono et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Oat raw materials and bakery products – amino acid composition and celiac immunoreactivity

Mickowska

Litwinek

Gambuś

2016

Acta Sci Pol Technol Aliment

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Background. The aim of this study was to compare the biochemical and immunochemical properties of avenins in some special oat raw materials and additionally the possibility of using them as a raw material for the gluten-free bakery products. Materials and methods. The compared oat raw materials were -oat fl akes, commercial oat fl ours (including gluten-free oat fl our) and residual oat fl our, which is by-product of β-glucan preparation. Biochemical characteristic included amino acid compositions and SDS-PAGE profi les of extracted avenins. The immunochemical reactivity with polyclonal anti-gluten and monoclonal anti-gliadin antibodies was evaluated qualitatively and quantitatively by immunoblotting and ELISA methods. Additionally, experimental bakery products made of examined raw materials were assessed according to their suitability for the celiac patients' diet. Results. The highest protein content was measured in the β-glucan preparation "Betaven" and gluten-free oat fl our. Proteins of all materials are rich in glutamic and aspartic acid, leucine and arginine. Proportions of amino acids in avenins extracted from most of oat raw materials are similar, excluding gluten-free oat fl our, which has a very low avenin content and proportions of individual amino acids are diff erent. The SDS-PAGE protein pattern consisted of proteins with molecular weight of about 25-35 kDa. Polyclonal anti-gluten antibody recognized all protein fractions of molecular weight higher than 20 kDa. Quantitative ELISA analysis shows that the majority of samples has a gliadin-like protein content within the range of 80-260 mg/kg, excluding gluten-free fl ours and corresponding bakery products. Altogether, β-glucan preparation has extremely high level of gliadin-like proteins. Conclusion. In the examined oat raw materials and foods the contents of immunoreactive amino acid sequences exceeded the limit of 20 mg/kg (considered as gluten-free) except for gluten-free fl ours (oat and the prepared mixture) and the bakery products based on gluten-free fl ours. Unfortunately, the rest of oat raw materials and products cannot be considered gluten-free.

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Diversity of oat varieties in eliciting the early inflammatory events in celiac disease

et al. 2013

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Purpose Celiac disease (CD) is an autoimmune enteropathy, triggered by dietary gluten. The only treatment is a strict gluten-free diet. Oats are included in the list of gluten-free ingredients by European Regulation, but the safety of oats in CD is still a matter of debate. The present study examined the capability of different oat cultivars of activating the gliadin-induced transglutaminase-2 (TG2)-dependent events in some in vitro models of CD. In addition, we compared this capability with the electrophoresis pattern of peptic–tryptic digests of the proteins of the oat cultivars.MethodsK562(S) cells agglutination, transepithelial electrical resistance of T84-cell monolayers, intracellular levels of TG2 and phosphorylated form of protein 42–44 in T84 cells were the early gliadin-dependent events studied.ResultsThe results showed that the Nave oat cultivar elicited these events, whereas Irina and Potenza varieties did not. The ability of a cultivar to activate the above-described events was associated with the electrophoretic pattern of oat proteins and their reactivity to anti-gliadin antibodies.ConclusionWe found significant differences among oat cultivars in eliciting the TG2-mediated events of CD inflammation. Therefore, the safety of an oat cultivar in CD might be screened in vitro by means of biochemical and biological assays, before starting a clinical trial to definitely assess its safety.

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Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for coeliacs’ diet

Cited by 42 publications

References 32 publications

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Oat raw materials and bakery products – amino acid composition and celiac immunoreactivity

Diversity of oat varieties in eliciting the early inflammatory events in celiac disease

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Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for coeliacs’ diet

Cited by 42 publications

References 32 publications

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Oat raw materials and bakery products &#8211; amino acid composition and celiac immunoreactivity

Diversity of oat varieties in eliciting the early inflammatory events in celiac disease

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Product

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Oat raw materials and bakery products – amino acid composition and celiac immunoreactivity