Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat

Vaquero, Luis; Comino, Isabel; Vivas, Santiago; Rodríguez-Martín, Laura; Giménez, María J.; Pastor, Jorge; Sousa, Carolina; Barro, Francisco

doi:10.1002/jsfa.8705

Cited by 52 publications

(77 citation statements)

References 28 publications

(49 reference statements)

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“…Tritordeum has the unique characteristic of having a gluten protein composition different from that of wheat, with lower levels of ω‐gliadins. The results obtained suggest that, while not suitable for CD sufferers, tritordeum may be useful for those who wish to reduce their gluten intake, as NCGS patients …”

Section: New Dietary Opportunity For Ncgs Patientscontrasting

confidence: 48%

“…The results obtained suggest that, while not suitable for CD sufferers, tritordeum may be useful for those who wish to reduce their gluten intake, as NCGS patients. [53] Recently, oats have been receiving increasing interest as human food, mainly because this cereal could be suitable for consumptions by CD patients. In 2011, we have investigated the immunogenic effect of avenins from two oat cultivars, Avena genziana and Avena potenza, by using in vitro organ culture models and intestinal gliadin-specific T cell lines from patients with CD.…”

Section: New Dietary Opportunity For Ncgs Patientsmentioning

confidence: 99%

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Non‐Celiac Gluten Sensitivity: How Its Gut Immune Activation and Potential Dietary Management Differ from Celiac Disease

Aufiero

Fasano

Mazzarella

2018

Molecular Nutrition Food Res

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Non-celiac gluten sensitivity (NCGS) is a clinical entity triggered by the ingestion of gluten-containing grains leading to intestinal and/or extraintestinal symptoms that resolve once the gluten-containing foodstuff is eliminated from the diet, and it is diagnosed when celiac disease (CD) and wheat allergy (WA) have been ruled out. The limited knowledge about the pathophysiology of NCGS and the lack of validated biomarkers are still major limitations for clinical studies, making it difficult to differentiate NCGS from other gluten-related disorders (GRD). In the absence of clear-cut diagnostic criteria, NCGS is still mainly a diagnosis of exclusion. Several studies suggest that NCGS is an immune-mediated disease that likely activates an innate immune response. Moreover, it has recently been hypothesized that in addition to gluten, other components of wheat may be responsible for the symptoms observed in individuals without CD. This review aims at discussing available evidence related to the histological and immunological features in the gut mucosa of patients with NCGS and at outlining new dietary opportunities for these patients.

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Section: New Dietary Opportunity For Ncgs Patientscontrasting

confidence: 48%

Section: New Dietary Opportunity For Ncgs Patientsmentioning

confidence: 99%

Non‐Celiac Gluten Sensitivity: How Its Gut Immune Activation and Potential Dietary Management Differ from Celiac Disease

Aufiero

Fasano

Mazzarella

2018

Molecular Nutrition Food Res

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“…The ingredients were mixed for 10 min and allowed to stand at 15 °C for 14 h and then at 25 °C for 4 h. For bread making, the mixture, yeast (48 g), and salt (36 g) were mixed to form a dough and then it was left to rest for 45 min at room temperature. The fermentation and baking process was carried out as described in Reference [33].…”

Section: Methodsmentioning

confidence: 99%

“…For the study, a total of 20 stool samples were analyzed from the 10 subjects. The extraction and quantification method used was as described in Reference [33]. Each sample was assayed in duplicate and at least two different aliquots from each sample were tested on different days.…”

Section: Methodsmentioning

confidence: 99%

The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile

et al. 2018

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The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut microbiota composition. This study was performed in two phases of seven days each, comprising a basal phase with gluten free bread and an E82 phase with low-gliadin bread. Gastrointestinal clinical symptoms were evaluated using the Gastrointestinal Symptom Rating Scale (GSRS) questionnaire, and stool samples were collected for gluten immunogenic peptides (GIP) determination and the extraction of gut microbial DNA. For the basal and E82 phases, seven and five patients, respectively, showed undetectable GIPs content. The bacterial 16S rRNA gene V1-V2 hypervariable regions were sequenced using the Illumina MiSeq platform and downstream analysis was done using a Quantitative Insights into Microbial Ecology (QIIME) pipeline. No significant differences in the GSRS questionnaires were observed between the two phases. However, we observed a significantly lower abundance of some gut genera Oscillospira, Dorea, Blautia, Bacteroides, Coprococcus, and Collinsella, and a significantly higher abundance of Roseburia and Faecalibacterium genera during the E82 phase compared with the basal phase. The consumption of low-gliadin bread E82 by NCGS subjects induced potentially positive changes in the gut microbiota composition, increasing the butyrate-producing bacteria and favoring a microbial profile that is suggested to have a key role in the maintenance or improvement of gut permeability.

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“…Lower exposure to dietary gluten may reduce the risk of the onset of CD [66]. The wheat strains used to date can be more immunogenic than ancestral or wild strains such as tritordeum or Triticum monococcum [67,68,69]. Therefore, the genetically-engineered diploid wheat strains that have no (or only small amounts) of immunogenic gluten peptides are potentially useful for patients with CD.…”

Section: Therapies Based On the Modification Of Gluten A) Geneticallymentioning

confidence: 99%

Challenges to drug discovery for celiac disease and approaches to overcome them

Vaquero

Bernardo

León

et al. 2019

Expert Opinion on Drug Discovery

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Introduction: The only available effective treatment for celiac disease is strict and long-term compliance with a gluten-free diet. Dietary gluten restriction must be strict and long term, but is difficult to achieve in many cases and alternative dietary strategies have been investigated in the past few years.Areas covered: This review highlights the progress that has been made in the development of new therapeutics for CD. Detailed information of the evidence about the targets of the drugs related to their mechanisms of action is covered. The therapies are classified in five mechanisms: modification of gluten, intraluminal therapies, immunomodulation, intestinal permeability and modulation of adaptative response. The actual development phase and future approach are also described and discussed.Expert opinion: There are several limitations in each of the treatment targets related to their complications or the lack of complete response to normal gluten containing diet. The most desired therapy for celiac patients is the induction of gluten tolerance that would be curative.Therefore, it is expected that shortly, alternative or complementary tools for the treatment of gluten-free diet will be available to patients with celiac disease and will improve their quality of life.Gluten is a protein that is insoluble in both water and diluted salt solutions [9]. This protein triggers intestinal inflammation mediated by the human leucocyte antigen (HLA) system via HLA-DQ2 or DQ8 molecules. Intestinal inflammation may lead to the malabsorption of nutrients, as well as secondary iron deficiency (anemia) and osteoporosis.The only available effective treatment for CD is strict and long-term compliance with a glutenfree diet (GFD). Nonetheless, it has been shown that mucosal recovery can be lengthy.Moreover, 30%-50% of patients have persistent lesions in the intestinal mucosa and recurrent symptoms despite dietary gluten restriction (GFD-resistant CD or non-responsive CD) [10, 11].Gluten restriction requires extensive personal effort, which has psychological and social consequences and may limit full compliance [12,13]. Unintentional or deliberate noncompliance with GFD occurs in up to 50% of cases [14, 15]. In addition, approximately 1% of patients with celiac disease do not respond to GFD (refractory CD [RCD]). These patients are diagnosed mainly in adulthood after long-term exposure to gluten and are at risk of developing complications such as RCD type II (an intestinal lymphoma) or its more severe complication, enteropathy-associated T-cell lymphoma (EATL) [16, 17]. PATHOGENESIS OF CDCD develops in genetically predisposed individuals as an immune response to gluten present in certain grains (wheat, barley, and rye [18]). Although oats are considered safe for patients with CD, different oat varieties have distinct immunogenic potentials in patients with celiac disease based on the presence of toxic prolamines [19]. The immune system involves innate responses (caused by the direct toxic effects of gluten on the epithelium) and ...

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Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat

Abstract: These results suggest that tritordeum may be an option of interest for general food processing, and especially for those who want to reduce their intake of gluten. However, it is not suitable for celiac disease sufferers as it contains gluten. © 2017 Society of Chemical Industry.

Cited by 52 publications

References 28 publications

Non‐Celiac Gluten Sensitivity: How Its Gut Immune Activation and Potential Dietary Management Differ from Celiac Disease

Non‐Celiac Gluten Sensitivity: How Its Gut Immune Activation and Potential Dietary Management Differ from Celiac Disease

The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile

Challenges to drug discovery for celiac disease and approaches to overcome them

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