Impact of gluten-friendly™ technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy

Landriscina, Loretta; D’Agnello, Paola; Bevilacqua, Antonio; Corbo, Maria Rosaria; Sinigaglia, Milena; Lamacchia, C.

doi:10.1016/j.foodchem.2016.11.031

Cited by 21 publications

(9 citation statements)

References 18 publications

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“…The positive effect of GFB on some bacteria could be attributed to the changes in the secondary and the tertiary structures of the proteins, as suggested by SDS page, the increase in cysteine amounts, and protein aggregation at SEM ( Lamacchia et al, 2016 ; Landriscina et al, 2017 ). These changes could be responsible of the reduction of the cross-reactivity toward some antibodies ( Landriscina et al, 2017 ), as well as on a different exposition and arrangement of charges, as postulated previously ( Bevilacqua et al, 2016 ). This different arrangement of charges could be the primary factor leading to a positive effect on some Gram-positive bacteria, like BIF.…”

Section: Discussionmentioning

confidence: 99%

“…This technology induces structural modifications to endosperm components which abolish the antigenic capacity of gluten and dramatically reduce in vitro the immunogenicity of the most common epitopes involved in CD ( Lamacchia et al, 2015b , 2016 ), without compromising both the nutritional and technological properties necessary to process flour into bread, pasta, and other baked goods. Recently, Landriscina et al (2017) confirmed the effect of this new technology on the immunogenic epitopes. They combined microscopy with immunodetection with specific antibodies for gliadins, γ-gliadins, LMW subunits, and antigenic epitopes to gain a better understanding of the technology at a molecular level.…”

Section: Introductionmentioning

confidence: 86%

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An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

et al. 2017

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Recently, an innovative gluten detoxification method called Gluten FriendlyTM (GF) has been developed. It induces structural modifications, which abolish the antigenic capacity of gluten and reduce the in vitro immunogenicity of the most common epitopes involved in celiac disease, without compromising the nutritional and technological properties. This study investigated the in vitro effects of GF bread (GFB) on the fecal microbiota from healthy and celiac individuals by a three-stage continuous fermentative system, which simulates the colon (vessel 1, proximal colon; vessel 2, transverse colon; and vessel 3, distal colon), as well as on the production of short chain fatty acids (SCFA, acetate, propionate, butyrate). The system was fed with GFB and the changes in microbiota through fluorescence in situ hybridization and in SCFA content were assessed. GFB exerted beneficial modulations such as bifidogenic effects in each compartment of the model both with healthy- and celiac-derived samples, as well as growth in Clostridium clusters XIVa+b in celiac-derived samples. Furthermore, increased levels of acetic acid were found in vessel 1 inoculated with the fecal microbiota of healthy individuals, as well as acetic and propionic in vessel 1 and 2 with celiac-derived samples. In addition, the use of multivariate approaches showed that the supplementation of GFB could result in a different modulation of the fecal microbiota and SCFA, as a function of initial equilibrium.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 86%

An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

et al. 2017

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“…GF technology is based on the use of microwaves for few seconds on hydrated wheat kernels; this process, coupled with rest times and water evaporation, probably induces a modification in secondary and tertiary structures of proteins. As a result of this change, the different spatial configuration of amino acids is able to drastically reduce the immunogenicity (Landriscina et al, 2017) and exerts a positive effect on some Gram-positive bacteria (namely lactobacilli and bifidobacteria).…”

Section: Discussionmentioning

confidence: 99%

A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis

et al. 2019

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The main goal of this paper was to design a synbiotic yogurt containing Bifidobacterium infantis and Gluten Friendly Flour TM ; the proposed approach relies upon milk fermentation through the classical starter of yogurt ( Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus ) to avoid a strong production of acetic acid by bifidobacterial and inoculum of B. infantis after the fermentation. The research was divided in 3 steps. The aim of the first step was the optimization of fermentation kinetic by L. delbureckii and S. thermophilus , by combining the amount of flour (either Gluten Friendly Flour-GF- or Control Flour-CF) in milk, temperature and inoculum level; the factors were combined through a mixture design. As a result of this step, the best combination was pointed out: flour at 2.5 g/l; L. delbrueckii subsp. bulgaricus at 6 log cfu/ml; temperature at 37–40°C. The goal of the second step was to study the effect of flour (2.5 g/l) on the viability of B. infantis . GF prolonged the viability of the probiotic for 14 days. In the last step, a synbiotic yogurt, supplemented with GF and fermented with L. delbureckii and S. thermophilus , and then inoculated with B. infantis , was produced. The product was stored at 8 and 15°C. A positive effect of GF was found at 15°C, with B. infantis at 7.0 log cfu/g in GF sample and 5.5.5.7 log cfu/g in CF sample.

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“…Recently, Lamacchia and coworkers proposed the use of microwaves to remove antigenic properties of wheat gluten proteins and named the procedure "Gluten Friendly" (Landriscina et al, 2017). The authors claimed the method reduces antigenicity by 99% (Lamacchia, Landriscina, & D'Agnello, 2016), largely based on R5 ELISA assays.…”

Section: Development Of Reduced-gluten Wheat Products Using Processingmentioning

confidence: 99%

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Rustgi

Shewry

Brouns

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac‐safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten‐free commodities are discussed.

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Impact of gluten-friendly™ technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy

Cited by 21 publications

References 18 publications

An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

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