A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

Abstract

The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized. This article provides a summary of the main pathologies related to wheat in the human body, including celiac disease, wheat allergy, nonceliac wheat sensitivity, fructose malabsorption, and irritable bowel syndrome. Differences in reactivity are discussed for ancient, heritage, and modern wheats. Due to large variability among species and genotypes, it might be feasible to select wheat varieties with lower amounts and fewer types of reactive prolamins and fructans. Einkorn is promising for producing fewer immunotoxic effects in a number of celiac research studies. Additionally, the impact of wheat processing methods on wheat sensitivity is reviewed. Research indicates that germination and fermentation technologies can effectively alter certain immunoreactive components. For individuals with wheat sensitivity, less-reactive wheat products can slow down disease development and improve quality of life. While research has not proven causation in the increase in wheat sensitivity over the last decades, modern wheat processing may have increased exposure to immunoreactive compounds. More research is necessary to understand the influence of modern wheat cultivars on epidemiological change.

Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111

“…The results are consistent with those reported by Kucek et al (2015) who found that, wet gluten content of different varieties of wheat was ranged from 21.3 to 32.3%, while dry gluten content was ranged from 8.44 to 11.7%. Concerning to the gluten index value, it was recorded 88.9 and 95.05% for non-GMW and GMW flour samples, respectively.…”

Determination of Gluten Peptides Associated with Celiac Disease by Mass Spectrometry

“…However, these approaches may be used to develop celiac-safe wheat; this remains a formidable challenge due to the complex multigenic control of gluten protein composition, besides the requirement of acceptable technological properties for bread and pasta-making [19,20].…”

“…Current knowledge about the pathogeneses of CD has been associated with the long chain and amino acid composition of the peptides generated during gastrointestinal digestion of the gluten proteins [20]. Due to the lack of lysine and arginine residues in gluten proteins, the action of the proteases, such as trypsin, but also chymotrypsin and pepsin, is very difficult, making the proteolysis practically ineffective.…”

Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue?

“…The impact of wheat processing methods on wheat sensitivity (including celiac disease, wheat allergy, NCWGS, fructose malabsorption, and irritable bowel syndrome) has been recently reviewed [31]. Authors recalled that ''modern processing can differ from traditional methods by (1) using ungerminated grain, (2) replacing long and diverse fermentation with fast-acting baker's yeast (Saccharomyces cerevisiae), (3) using nonacidic dough, (4) adding extracted wheat proteins and inulin to food products, and (5) focusing on refined white flour" (pages 293-294) [31].…”

“…Authors recalled that ''modern processing can differ from traditional methods by (1) using ungerminated grain, (2) replacing long and diverse fermentation with fast-acting baker's yeast (Saccharomyces cerevisiae), (3) using nonacidic dough, (4) adding extracted wheat proteins and inulin to food products, and (5) focusing on refined white flour" (pages 293-294) [31].…”