Old and modern wheat (Triticum aestivum L.) cultivars and their potential to elicit celiac disease

Multiple Wheat Genomes Reveal Novel Gli-2 Sublocus Location and Variation of Celiac Disease Epitopes in Duplicated α-Gliadin Genes

“…Recent studies investigating overall protein and gluten content of both modern and old hexaploid wheat as well as "ancient" varieties including spelt, emmer, and einkorn showed no conclusive role of modern breeding techniques in the increased prevalence of CD. Rather, they exemplified the high variability of gluten content between all varieties, new and old, and reiterate the importance of environmental factors in overall protein content of wheat and its relatives (Escarnot et al, 2018;Geisslitz et al, 2019;Call et al, 2020;Pronin et al, 2021). Our results on the genetic variability are in line with these proteinbased studies and, taken together, show the tools to identify low immunoreactive varieties are well developed.…”

Characterization of 150 Wheat Cultivars by LC-MS-Based Label-Free Quantitative Proteomics Unravels Possibilities to Design Wheat Better for Baking Quality and Human Health

“…These authors also showed that heritability was quite low for many of the 1604 proteins. Another study reported that contents of gliadins, glutenins, albumins/globulins and peptides for celiac disease epitopes are affected more by the year of cultivation of the wheat cultivars than by the wheat cultivars themselves [26,29]. Similarly, classically determined kernel raw protein appears to be influenced largely by environmental factors such as nitrogen fertilization, weather conditions and soil types [2,4].…”

“…Importantly, some wheat proteins can cause adverse inflammatory reactions in humans: (1) certain gluten peptide sequences trigger small intestinal and extraintestinal T cell activation and inflammation in patients with celiac disease [10,11]; (2) the family of wheat alpha-amylase/trypsin inhibitors (ATIs) stimulate intestinal innate immune cells via the activation of Toll-like receptor 4 and promote intestinal and extraintestinal inflammation [12][13][14][15][16][17]; (3) numerous wheat albumins and globulins, such as serpins, lipid transfer proteins, β-amylases and ATIs, as well as a few gluten proteins, can elicit respiratory and nutritional immediate allergic reactions [18][19][20][21]; and (4) a novel form of nutritional wheat allergy with an immediate intestinal, but a delayed clinical, reaction to wheat proteins is highly prevalent among patients with "irritable bowel syndrome" [22,23]. The first studies showed that wheat cultivars largely differ in the compositions of ATIs [24,25] or of the 33-mer α-gliadin peptide, a key immunogen for T cells in patients with celiac disease [26]. However, investigations of a large number of proteins across many wheat cultivars grown under different environmental conditions are lacking.…”

Could Global Intensification of Nitrogen Fertilisation Increase Immunogenic Proteins and Favour the Spread of Coeliac Pathology?

“…Some studies have reported that breeding activities in the last decades have contributed to increase the prevalence of coeliac disease [113], but there are more studies reporting no contribution of modern wheat breeding practices to coeliac disease prevalence during the last decades [109,112,114]. Most studies have reported that both modern and ancient wheat genotypes have similar concentrations of the pathogenic peptides responsible of inflammatory diseases [115][116][117][118][119][120][121][122], similar quantities of immunostimulatory epitopes [109,115,119,123], similar human T cell immunological responses [124][125][126][127] and similar immunogenic peptide sequences [128]. Some studies have even concluded that old varieties produced larger amounts of peptides containing immunogenic and toxic sequences than modern ones [129] and also that old varieties trigger more inflammatory processes in gut [130].…”