T-cell response to different cultivars of farro wheat, Triticum turgidum ssp. dicoccum, in celiac disease patients

Vincentini, Olimpia; Borrelli, Osvaldo; Silano, Marco; Gazza, Laura; Pogna, N. E.; Luchetti, R.; Vincenzi, Massimo De

doi:10.1016/j.clnu.2009.03.013

Cited by 28 publications

(26 citation statements)

References 20 publications

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“…dicoccum) by Vincentini et al [14], some of these ‘dicoccum’ landraces possibly being low in CD-immunogenic gluten proteins. Here, mainly accessions of Triticum turgidum spp.…”

Section: Discussionmentioning

confidence: 99%

“…T cell clones isolated from intestinal celiac lesions showed differential responses to diploid Aegilops and Triticum species that are related to the ancestors of the A, B, and D genomes [12-14]. These differences in T cell responses between diploid Aegilops and Triticum species especially related to the presence of three CD epitopes derived from alpha-gliadins, DQ2.5-Glia-α1 (PFPQPELPY), DQ2.5-Glia-α2 (PQPELPYPQ) and DQ2.5-Glia-α3 (FRPEQPYPQ); in these epitopes glutamic acid (E) is originating from deamidated glutamine (Q) [5,9,15,16].…”

Section: Introductionmentioning

confidence: 99%

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Quantitative and qualitative differences in celiac disease epitopes among durum wheat varieties identified through deep RNA-amplicon sequencing

Salentijn¹,

Esselink²,

Goryunova

et al. 2013

BMC Genomics

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BackgroundWheat gluten is important for the industrial quality of bread wheat (Triticum aestivum L.) and durum wheat (T. turgidum L.). Gluten proteins are also the source of immunogenic peptides that can trigger a T cell reaction in celiac disease (CD) patients, leading to inflammatory responses in the small intestine. Various peptides with three major T cell epitopes involved in CD are derived from alpha-gliadin fraction of gluten. Alpha-gliadins are encoded by a large multigene family and amino acid variation in the CD epitopes is known to influence the immunogenicity of individual gene family members. Current commercial methods of gluten detection are unable to distinguish between immunogenic and non-immunogenic CD epitope variants and thus to accurately quantify the overall CD epitope load of a given wheat variety. Such quantification is indispensable for correct selection of wheat varieties with low potential to cause CD.ResultsA 454 RNA-amplicon sequencing method was developed for alpha-gliadin transcripts encompassing the three major CD epitopes and their variants. The method was used to screen developing grains on plants of 61 different durum wheat cultivars and accessions. A dedicated sequence analysis pipeline returned a total of 304 unique alpha-gliadin transcripts, corresponding to a total of 171 ‘unique deduced protein fragments’ of alpha-gliadins. The numbers of these fragments obtained in each plant were used to calculate quantitative and quantitative differences between the CD epitopes expressed in the endosperm of these wheat plants. A few plants showed a lower fraction of CD epitope-encoding alpha-gliadin transcripts, but none were free of CD epitopes.ConclusionsThe dedicated 454 RNA-amplicon sequencing method enables 1) the grouping of wheat plants according to the genetic variation in alpha-gliadin transcripts, and 2) the screening for plants which are potentially less CD-immunogenic. The resulting alpha-gliadin sequence database will be useful as a reference in proteomics analysis regarding the immunogenic potential of mature wheat grains.

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“…dicoccum) by Vincentini et al [14], some of these ‘dicoccum’ landraces possibly being low in CD-immunogenic gluten proteins. Here, mainly accessions of Triticum turgidum spp.…”

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quantitative and qualitative differences in celiac disease epitopes among durum wheat varieties identified through deep RNA-amplicon sequencing

Salentijn¹,

Esselink²,

Goryunova

et al. 2013

BMC Genomics

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“…Vincentini et al (2009) investigated the effect of peptic-tryptic digest prolamins extracted from farro wheat (emmer) on the gliadin response of T cells from celiac patients. Vincentini et al (2009) investigated the effect of peptic-tryptic digest prolamins extracted from farro wheat (emmer) on the gliadin response of T cells from celiac patients.…”

Section: Nutritional Composition Of Hulled Grainsmentioning

confidence: 99%

REVIEW: Hulled Wheats: A Review of Nutritional Properties and Processing Methods

Hammed

Şimşek

2014

Cereal Chem

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Cereal Chem. 91(2):97-104There is renewed interest in adopting hulled wheats (emmer, einkorn, and spelt) into our food system, because of their nutritional qualities and improved organoleptic properties. Current research findings have been concisely put together in this review to show the extent of the current and past work in this area and suggest additional research areas. Breeding programs for hulled wheats have received a great deal of attention, and their research findings have shown potential to generate genotypes with improved qualities. More work is required to investigate the changes in nutritional and structural composition of hulled wheats during and after processing and to develop suitable processing methods.

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“…The number, type, and distribution of epitopes, within a wheat type, may play a role in the ability to elicit CD (Shewry & Tatham, ). Salentijn and co‐workers reported a significantly lower number of indigestible peptides in several tetraploid species (Salentijn et al., , ), while a number of other studies have suggested that “modern” hexaploid wheat types may induce more immune and inflammatory reactivity than “ancient” tetraploid and diploid species and hence result in more gastrointestinal problems in wheat‐sensitive individuals (Carnevali et al., ; Molberg et al., ; Pizzuti et al., ; Sofi et al., ; Sofi et al., ; Spaenij‐Dekking et al., ; Vincentini et al., , ). However, other studies have shown that all types of wheat, including “ancient” species and modern cultivars, induce some degree of immune reactivity and thus should be avoided by CD patients (Colomba & Gregorini, ; Escarnot et al., ; Gregorini, Colomba, Ellis, & Ciclitira, ; Suligoj, Gregorini, Colomba, Ellis, & Ciclitira, ).…”

Section: Celiac Diseasementioning

confidence: 99%

“…There is no evidence to support suggestions, particularly in social media, that ancient tetraploid grains and spelt are more tolerable for individuals suffering from CD. (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.…”

Section: Causing Substancesmentioning

confidence: 99%

Adverse Reactions to Wheat or Wheat Components

Brouns

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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T-cell response to different cultivars of farro wheat, Triticum turgidum ssp. dicoccum, in celiac disease patients

Cited by 28 publications

References 20 publications

Quantitative and qualitative differences in celiac disease epitopes among durum wheat varieties identified through deep RNA-amplicon sequencing

Quantitative and qualitative differences in celiac disease epitopes among durum wheat varieties identified through deep RNA-amplicon sequencing

REVIEW: Hulled Wheats: A Review of Nutritional Properties and Processing Methods

Adverse Reactions to Wheat or Wheat Components

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