Tritordeum breads are well tolerated with preference over gluten‐free breads in non‐celiac wheat‐sensitive patients and its consumption induce changes in gut bacteria

Abstract

BACKGROUND: The ingestion of wheat and other cereals are related to several gut disorders. The specific components responsible for non-celiac wheat-sensitivity (NCWS) may include gluten and other compounds. Tritordeum is a new cereal derived from crossing durum wheat with a wild barley species, which differs from bread wheat in its gluten composition. In the present work, we examined the response of NCWS patients to tritordeum bread Gastrointestinal symptoms as well as tritordeum acceptability, gluten immunogenic peptides excretion, and the composition and structure of the intestinal microbiota were evaluated.RESULTS: Gastrointestinal symptoms of the subjects showed no significant change between the gluten-free bread and the tritordeum bread. Participating subjects rated tritordeum bread higher than the gluten-free bread. Analysis of the bacterial gut microbiota indicated that tritordeum consumption does not alter the global structure and composition of the intestinal microbiota, and only a few changes in some butyrate-producing bacteria were observed.CONCLUSIONS: All the results derived from acceptability, biochemical and microbiological tests suggest that tritordeum may be tolerated by a sub-set of NCWS sufferers who do not require strict exclusion of gluten from their diet.

Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

“…The durum wheat, Antalis cv, and tritordeum, Aucan and Bulel cvs, had a total protein content (TPC) higher than the soft wheat, Altamira cv (p < 0.05) ( Aucan also had the highest ash amount. These data are in line with a previous study looking at the adaptability of tritordeum cvs in the east Mediterranean region, showing Aucan with a higher protein content compared to Bulel and to the soft wheat cv Falado [11]. The concentration of gliadins in the flours was determined using a commercial sandwich ELISA test kit with the R5 monoclonal antibody to target the QQPFP celiac toxic motif (Figure 1) and the homologous LQPFP, QLPYP, QQSFP, QQTFP, PQPFPF, QQPYP, and PQPFP to a lower degree [18].…”

“…The durum wheat cv Antalis had a 40% lower content of R5-gliadin concentration per kg of flour compared to soft wheat cv Altamira. These results were in line with literature data showing the gluten content in tritordeum to be comparable or even higher to bread wheats, with Aucan higher in gluten compared with Bulel by four percentage points [11]. Interestingly, Bulel showed a 66% lower R5 immunoreactivity per kg of flour compared to Aucan.…”

“…Tritordeum is today commercialized as an innovative alternative to conventional small cereal crops (www.tritordeum.com) [8,9], with rheological and baking performances similar to bread wheat [10]. Interestingly, in a clinical study involving subjects with non-celiac gluten sensitivity (NCGS), tritordeum breads were sensorially more appreciated than the gluten-free counterpart, showing good gastrointestinal tolerance [8,11].…”

Managing Symptom Profile of IBS-D Patients With Tritordeum-Based Foods: Results From a Pilot Study

“…In tested populations of healthy controls and NCWS patients, Tritordeum bread's acceptance has been similar to that of the wheat bread usually consumed and significantly higher than the gluten-free bread (11,12,35). Therefore, Tritordeum may be an attractive option for those who want to reduce their gluten intake.…”

Tritordeum: Creating a New Crop Species—The Successful Use of Plant Genetic Resources

“…Accordingly, tritordeum is considered an interesting choice to people wishing to reduce their gluten intake, although it is not suitable for patients suffering coeliac disease [79]. Furthermore, tritordeum bread has been recommended for a subset of non-celiac wheat sensitivity patients who do not need strict exclusion of gluten from their diet [80].…”