Immunogenicity of monococcum wheat in celiac patients

Gianfrani, Carmen; Maglio, M.; Aufiero, Vera Rotondi; Camarca, Alessandra; Vocca, Immacolata; Iaquinto, Gaetano; Giardullo, Nicola; Pogna, N. E.; Troncone, Riccardo; Auricchio, Salvatore; Mazzarella, Giuseppe

doi:10.3945/ajcn.112.040485

Cited by 57 publications

(54 citation statements)

References 25 publications

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“…Taken together, the studies reported above suggest a favourable safety profile of Tm for CD patients and provide the rationale for testing Tm administration for toxicity in CD patients. It is however noteworthy that, in contrast with previous studies, in vitro toxicity of Tm has been recently reported by Gianfrani et al [12]; such information was not available when we planned our study.…”

Section: Introductionmentioning

confidence: 83%

Search for atoxic cereals: a single blind, cross-over study on the safety of a single dose of Triticum monococcum, in patients with celiac disease

et al. 2013

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BackgroundCereals of baking quality with absent or reduced toxicity are actively sought as alternative therapy to a gluten-free diet (GFD) for patients with coeliac disease (CD). Triticum monococcum, an ancient wheat, is a potential candidate having no toxicity in in-vitro and ex-vivo studies. The aim of our study was to investigate on the safety of administration of a single dose of gluten of Tm in patients with CD on GFD.MethodsWe performed a single blind, cross-over study involving 12 CD patients who had been on a GFD for at least 12 months, challenged on day 0, 14 and 28 with a single fixed dose of 2.5 grams of the following (random order): Tm, rice (as reference atoxic protein) and Amygluten (as reference toxic protein) dispersed in a gluten-free pudding. The primary end-point of the study was the change in intestinal permeability, as assessed by changes in the urinary lactulose/rhamnose ratio (L/R ratio) measured by High Pressure Liquid Chromatography. We also assessed the occurrence of adverse gastrointestinal events, graded for intensity and duration according to the WHO scale. Variables were expressed as mean ± SD; paired t-test and χ2 test were used as appropriate.ResultsThe urinary L/R ratio did not change significantly upon challenge with the 3 cereals, and was 0.055 ± 0.026 for Tm Vs 0.058 ± 0.035 for rice (p = 0.6736) and Vs 0.063 ± 0.054 with Amygluten (p = 0.6071). Adverse gastrointestinal events were 8 for Tm, Vs 11 for rice (p = 0.6321) and Vs 31 for Amygluten p = 0.0016), and, in all cases events were graded as “mild” or “moderate” with TM and rice, and as “severe” or “disabling” in 4 cases during Amygluten.ConclusionsNo definite conclusion can be drawn on the safety of Tm, based on no change in urinary L/R because even Amygluten, a toxic wheat protein, did not cause a significant change in urinary L/R indicating low sensitivity of this methodology in studies on acute toxicity. Tm was, however, well tolerated by all patients providing the rationale for further investigation on the safety of this cereal for CD patients.Trial registrationEudraCT-AIFA n2008-000697-20

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Section: Introductionmentioning

confidence: 83%

Search for atoxic cereals: a single blind, cross-over study on the safety of a single dose of Triticum monococcum, in patients with celiac disease

et al. 2013

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“…monococcum wheat showed a marked reduction, or even a lack, of toxicity in vitro cellular assays [13,14]. Gianfrani et al [15] compared the immunological properties of 2 lines of diploid monococcum wheat, Monlis and ID331, with those of T. aestivum . They found that both lines activate celiac T cell response.…”

Section: Natural Varieties Of Cereal and Pseudocereals Suitable Fomentioning

confidence: 99%

The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients

et al. 2013

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A strict gluten-free diet (GFD) is the only currently available therapeutic treatment for patients with celiac disease, an autoimmune disorder of the small intestine associated with a permanent intolerance to gluten proteins. The complete elimination of gluten proteins contained in cereals from the diet is the key to celiac disease management. However, this generates numerous social and economic repercussions due to the ubiquity of gluten in foods. The research presented in this review focuses on the current status of alternative cereals and pseudocereals and their derivatives obtained by natural selection, breeding programs and transgenic or enzymatic technology, potential tolerated by celiac people. Finally, we describe several strategies for detoxification of dietary gluten. These included enzymatic cleavage of gliadin fragment by Prolyl endopeptidases (PEPs) from different organisms, degradation of toxic peptides by germinating cereal enzymes and transamidation of cereal flours. This information can be used to search for and develop cereals with the baking and nutritional qualities of toxic cereals, but which do not exacerbate this condition.

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“…If we consider, in fact, that for each genome (AA, BB and DD) there are dozens of genes coding for prolamins in wheat caryopses, it is evident that in Triticum monococcum the mere presence of the AA genome encodes for a reduced variety of gluten proteins (and of potential immune toxic peptides). Recent evidence shows that prolamins of some Triticum monococcum cause a reduced inflammatory effect in celiac patients [89,90,91,92], particularly for the inability to activate the innate branch of immune cells [89], or to induce apoptosis of enterocytes [93]. The reduced, or absent, toxicity of Triticum monococcum prolamins can then be interpreted in two ways, namely via ( i ) a low presence of toxic peptides; ( ii ) an abundant presence of protective sequences.…”

Section: Nutritional Quality Of Wheat Flour: Advantages In Introdumentioning

confidence: 99%

Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients

et al. 2014

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The gluten-free diet is, to date, the only efficacious treatment for patients with Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence, dramatically prompted changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. The formulation of gluten-free bakery products presents a formidable challenge to cereal technologists. As wheat gluten contributes to the formation of a strong protein network, that confers visco-elasticity to the dough and allows the wheat flour to be processed into a wide range of products, the preparation of cereal-based gluten-free products is a somehow difficult process. This review focuses on nutritional and technological quality of products made with gluten-free cereals available on the market. The possibility of using flour from naturally low toxic ancient wheat species or detoxified wheat for the diet of celiacs is also discussed.

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Immunogenicity of monococcum wheat in celiac patients

Abstract: Our data show that the monococcum lines Monlis and ID331 activate the CD T cell response and suggest that these lines are toxic for celiac patients. However, ID331 is likely to be less effective in inducing CD because of its inability to activate the innate immune pathways.

Cited by 57 publications

References 25 publications

Search for atoxic cereals: a single blind, cross-over study on the safety of a single dose of Triticum monococcum, in patients with celiac disease

Search for atoxic cereals: a single blind, cross-over study on the safety of a single dose of Triticum monococcum, in patients with celiac disease

The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients

Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients

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