Peptides from gluten digestion: A comparison between old and modern wheat varieties

Prandi, Barbara; Tedeschi, Tullia; Folloni, Silvia; Galaverna, Gianni; Sforza, Stefano

doi:10.1016/j.foodres.2016.11.034

Cited by 70 publications

(43 citation statements)

References 34 publications

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“…All these studies suggest that there is no fixed trend in the results obtained due to immense variation in the immunogenic potential of different wheat varieties: old, modern or landraces. Thus wheat breeding did not cause any increase in CD toxicity (296,310,313,314). This can be attributed to the fact that the genetic improvement of wheat through breeding has mainly focused on glutenins, which are mainly responsible for dough strength and are less immunogenic in comparison to gliadins.…”

Section: Is Breeding Responsible In Increasing CD Epitopes In Wheat?mentioning

confidence: 97%

“…Some other studies have also reported comparatively higher toxicity in ancient wheat varieties in comparison to modern wheat varieties. Prandi et al (310) analyzed gluten peptides in old and modern Triticum varieties, using Liquid Chromatography Mass Spectroscopy (LC-MS) and found a significantly higher amount of CD-eliciting immunogenic peptides in old varieties than modern varieties. They concluded that old wheat varieties have the potential to trigger CD and are thus not safe for CD patients.…”

Section: Is Breeding Responsible In Increasing CD Epitopes In Wheat?mentioning

confidence: 99%

See 1 more Smart Citation

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

et al. 2020

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Wheat is a major cereal crop providing energy and nutrients to the billions of people around the world. Gluten is a structural protein in wheat, that is necessary for its dough making properties, but it is responsible for imparting certain intolerances among some individuals, which are part of this review. Most important among these intolerances is celiac disease, that is gluten triggered T-cell mediated autoimmune enteropathy and results in villous atrophy, inflammation and damage to intestinal lining in genetically liable individuals containing human leukocyte antigen DQ2/DQ8 molecules on antigen presenting cells. Celiac disease occurs due to presence of celiac disease eliciting epitopes in gluten, particularly highly immunogenic alpha-gliadins. Another gluten related disorder is non-celiac gluten-sensitivity in which innate immune-response occurs in patients along with gastrointestinal and non-gastrointestinal symptoms, that disappear upon removal of gluten from the diet. In wheat allergy, either IgE or non-IgE mediated immune response occurs in individuals after inhalation or ingestion of wheat. Following a lifelong gluten-free diet by celiac disease and non-celiac gluten-sensitivity patients is very challenging as none of wheat cultivar or related species stands safe for consumption. Hence, different molecular biology, genetic engineering, breeding, microbial, enzymatic, and chemical strategies have been worked upon to reduce the celiac disease epitopes and the gluten content in wheat. Currently, only 8.4% of total population is affected by wheat-related issues, while rest of population remains safe and should not remove wheat from the diet, based on false media coverage.

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Section: Is Breeding Responsible In Increasing CD Epitopes In Wheat?mentioning

confidence: 97%

Section: Is Breeding Responsible In Increasing CD Epitopes In Wheat?mentioning

confidence: 99%

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

et al. 2020

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“…For example, in a recent study, Prandi, Tedeschi, Folloni, Galaverna, and Sforza () found that older hexaploid wheat cultivars found in Italy are of higher CD antigenicity in comparison with modern cultivars. In this study, different Triticum species such as Triticum aestivum , Triticum turgidum , Triticum monoccocum , and Triticum spelta were investigated, and the amount of both toxic and immunogenic peptides were found to be higher in older cultivars.…”

Section: Developing Celiac‐safe Wheat: Approaches and Challengesmentioning

confidence: 99%

Reducing the celiac disease antigenicity of wheat

2018

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Background and objectives Celiac disease (CD) affects nearly one in 110 people in the United States, and it is caused by specific prolamin proteins found in cereals such as wheat, rye, and barley. Currently, the only medical solution for celiac patients is a gluten‐free diet. However, there is growing interest in breeding for wheat, barley, and rye cultivars that are safe for patients with CD. In this context, the objective of this review was to examine approaches that could be used to reduce the celiac antigenicity of wheat. Findings Techniques such as utilizing genetic variations among cultivars, genome editing techniques, and enzymatic treatments are currently being studied as methods that could be used to produce celiac‐safe wheat. One challenge in producing such cultivars is preserving the viscoelastic properties of dough, as prolamin proteins have a vital role in the formation and viscoelasticity of dough. Conclusions This review shows that there is promise in developing celiac‐safe wheat using a combination of techniques; however, addressing the issue of preserving the rheological properties of wheat while reducing the antigenicity still needs to be addressed. Significance and novelty Producing celiac‐safe wheat while conserving the viscoelastic properties of wheat maybe possible, using a combination of methods such as cultivar selection, genome editing, and enzymatic modifications.

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“…(Escarnot et al, 2018;Gregorini et al, 2009;Ribeiro et al, 2016;Suligoj et al, 2013;Vincentini et al, 2007Vincentini et al, , 2009). The recent comprehensive review of "Peptides from gluten digestion: a comparison between old and modern wheat varieties" by Prandi, Tedeschi, Folloni, Galaverna, and Sforza (2017) concluded that the old varieties may actually contain more immunogenic sequences than modern varieties. Kasarda (2013) and Shewry, Pellny, and Lovegrove (2016) provide solid evidence that the gluten content in wheat has not increased over time.…”

Section: Causing Substancesmentioning

confidence: 99%

Adverse Reactions to Wheat or Wheat Components

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Rooy

Shewry

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of consuming more whole grains, among which wheat is a major contributor, points to significant risk reduction for diabetes, cardiovascular disease, and colon cancer. However, specific wheat components may also elicit adverse physical reactions in susceptible individuals such as celiac disease (CD) and wheat allergy (WA). Recently, broad coverage in the popular and social media has suggested that wheat consumption leads to a wide range of adverse health effects. This has motivated many consumers to avoid or reduce their consumption of foods that contain wheat/gluten, despite the absence of diagnosed CD or WA, raising questions about underlying mechanisms and possible nocebo effects. However, recent studies did show that some individuals may suffer from adverse reactions in absence of CD and WA. This condition is called non‐celiac gluten sensitivity (NCGS) or non‐celiac wheat sensitivity (NCWS). In addition to gluten, wheat and derived products contain many other components which may trigger symptoms, including inhibitors of α‐amylase and trypsin (ATIs), lectins, and rapidly fermentable carbohydrates (FODMAPs). Furthermore, the way in which foods are being processed, such as the use of yeast or sourdough fermentation, fermentation time and baking conditions, may also affect the presence and bioactivity of these components. The present review systematically describes the characteristics of wheat‐related intolerances, including their etiology, prevalence, the components responsible, diagnosis, and strategies to reduce adverse reactions.

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Peptides from gluten digestion: A comparison between old and modern wheat varieties

Cited by 70 publications

References 34 publications

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

Reducing the celiac disease antigenicity of wheat

Adverse Reactions to Wheat or Wheat Components

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