2017
DOI: 10.1002/jsfa.8705
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Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat

Abstract: These results suggest that tritordeum may be an option of interest for general food processing, and especially for those who want to reduce their intake of gluten. However, it is not suitable for celiac disease sufferers as it contains gluten. © 2017 Society of Chemical Industry.

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Cited by 53 publications
(77 citation statements)
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“…Tritordeum has the unique characteristic of having a gluten protein composition different from that of wheat, with lower levels of ω‐gliadins. The results obtained suggest that, while not suitable for CD sufferers, tritordeum may be useful for those who wish to reduce their gluten intake, as NCGS patients …”
Section: New Dietary Opportunity For Ncgs Patientscontrasting
confidence: 48%
See 1 more Smart Citation
“…Tritordeum has the unique characteristic of having a gluten protein composition different from that of wheat, with lower levels of ω‐gliadins. The results obtained suggest that, while not suitable for CD sufferers, tritordeum may be useful for those who wish to reduce their gluten intake, as NCGS patients …”
Section: New Dietary Opportunity For Ncgs Patientscontrasting
confidence: 48%
“…The results obtained suggest that, while not suitable for CD sufferers, tritordeum may be useful for those who wish to reduce their gluten intake, as NCGS patients. [53] Recently, oats have been receiving increasing interest as human food, mainly because this cereal could be suitable for consumptions by CD patients. In 2011, we have investigated the immunogenic effect of avenins from two oat cultivars, Avena genziana and Avena potenza, by using in vitro organ culture models and intestinal gliadin-specific T cell lines from patients with CD.…”
Section: New Dietary Opportunity For Ncgs Patientsmentioning
confidence: 99%
“…The ingredients were mixed for 10 min and allowed to stand at 15 °C for 14 h and then at 25 °C for 4 h. For bread making, the mixture, yeast (48 g), and salt (36 g) were mixed to form a dough and then it was left to rest for 45 min at room temperature. The fermentation and baking process was carried out as described in Reference [33].…”
Section: Methodsmentioning
confidence: 99%
“…For the study, a total of 20 stool samples were analyzed from the 10 subjects. The extraction and quantification method used was as described in Reference [33]. Each sample was assayed in duplicate and at least two different aliquots from each sample were tested on different days.…”
Section: Methodsmentioning
confidence: 99%
“…Lower exposure to dietary gluten may reduce the risk of the onset of CD [66]. The wheat strains used to date can be more immunogenic than ancestral or wild strains such as tritordeum or Triticum monococcum [67,68,69]. Therefore, the genetically-engineered diploid wheat strains that have no (or only small amounts) of immunogenic gluten peptides are potentially useful for patients with CD.…”
Section: Therapies Based On the Modification Of Gluten A) Geneticallymentioning
confidence: 99%