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Geisslitz S, Longin CFH, Koehler P, Scherf KA. Comparative quantitative LC-MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species. Sci Rep 2020; 10:14570. [PMID: 32883982 PMCID: PMC7471314 DOI: 10.1038/s41598-020-71413-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Accepted: 08/10/2020] [Indexed: 12/16/2022] Open
Abstract
Amylase/trypsin inhibitors (ATIs) are major wheat allergens and they are also implicated in causing non-celiac gluten sensitivity and worsening other inflammatory conditions. With only few studies on ATI contents in different Triticum species available so far, we developed a targeted liquid chromatography-tandem mass spectrometry (LC–MS/MS) method based on stable isotope dilution assays to quantitate the 13 most important ATIs in a well-defined sample set of eight cultivars of common wheat and durum wheat (modern species), as well as spelt, emmer and einkorn (ancient species) grown at three locations in Germany, respectively. Only few ATIs with low contents were detected in einkorn. In contrast, spelt had the highest total ATI contents. Emmer and common wheat had similar total ATI contents, with durum wheat having lower contents than common wheat. Due to the lack of correlation, it was not possible to estimate ATI contents based on crude protein contents. The wheat species had a higher influence on ATI contents than the growing location and the heritability of this trait was high. Despite comparatively low intra-species variability, some cultivars were identified that may be promising candidates for breeding for naturally low ATI contents.
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Affiliation(s)
- Sabrina Geisslitz
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354, Freising, Germany.,Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20 a, 76131, Karlsruhe, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim, 70599, Stuttgart, Germany
| | - Peter Koehler
- biotask AG, Schelztorstrasse 54-56, 73728, Esslingen am Neckar, Germany
| | - Katharina Anne Scherf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354, Freising, Germany. .,Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20 a, 76131, Karlsruhe, Germany.
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Van Boxstael F, Aerts H, Linssen S, Latré J, Christiaens A, Haesaert G, Dierickx I, Brusselle J, De Keyzer W. A comparison of the nutritional value of Einkorn, Emmer, Khorasan and modern wheat: whole grains, processed in bread, and population-level intake implications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4108-4118. [PMID: 32246458 DOI: 10.1002/jsfa.10402] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2019] [Revised: 03/06/2020] [Accepted: 04/03/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Interest in alternatives to the traditional wheat Triticum aestivum among farmers, millers, bakers, and consumers is increasing. The Altergrain project aimed to compare the Belgian-soil cultivated Einkorn (1K), Emmer (EMM), Khorasan (KH), and modern wheat (MW) with respect to nutritional values of kernels, breads made from these cereals, and population-level nutrient intake implications. RESULTS Ancient wheats 1K, EMM, and KH contain lower total carbohydrate content than MW. Further, ancient wheats are higher in both protein and crude ash content. Vitamin E levels in breads prepared using 1K and EMM were higher than those in MW, but those prepared from KH had lower vitamin E levels than MW. Breads prepared using ancient wheats have higher total phenol content (TPC) than those from MW. Baking caused a decrease in vitamin E and TPC in bread prepared from ancient wheat, the exception being the one prepared using KH, which had a higher TPC than MW. When replacing bread made from MW with those made from ancient grains, no differences were observed with respect to conformance with the Belgian Recommend Daily Requirements. CONCLUSION Ancient wheats from Belgian soil are as nutritive as MWs even after being processed into bread. At the kernel level, nutritional differences are present, but only small differences are present in terms of nutritional intake when nutrition parameters are calculated for consumed bread. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Frank Van Boxstael
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Hanna Aerts
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
- School of Healthcare, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Sarah Linssen
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Joos Latré
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Anneline Christiaens
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Geert Haesaert
- Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University (UGent), Ghent, Belgium
| | - Isabelle Dierickx
- School of Business and Management, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Joeri Brusselle
- School of Business and Management, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Willem De Keyzer
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
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53
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Processing in the food chain: do cereals have to be processed to add value to the human diet? Nutr Res Rev 2020; 34:159-173. [PMID: 32854794 DOI: 10.1017/s0954422420000207] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. The present review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food-based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good-quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allows for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food-based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.
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Taraghikhah N, Ashtari S, Asri N, Shahbazkhani B, Al-Dulaimi D, Rostami-Nejad M, Rezaei-Tavirani M, Razzaghi MR, Zali MR. An updated overview of spectrum of gluten-related disorders: clinical and diagnostic aspects. BMC Gastroenterol 2020; 20:258. [PMID: 32762724 PMCID: PMC7409416 DOI: 10.1186/s12876-020-01390-0] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Accepted: 07/21/2020] [Indexed: 02/06/2023] Open
Abstract
The incidence of gluten-related disorders (GRDs) continues to increase and its global prevalence is estimated at approximately 5% of the population. Celiac disease (CD), dermatitis herpetiformis (DH), gluten ataxia (GA), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS) are the five major GRDs that present with a wide range of clinical manifestations. The diagnosis of GRDs can be challenging because the typical and atypical clinical manifestations of the GRDs overlap. In this review, the current definitions of gluten-related disorders, focusing on their clinical features, diagnostic and therapeutic approaches are presented. We concluded that GRDs are usually diagnosed using a combination of clinical features, serological tests, and histopathological findings. Treatment usually involves dietary modification.
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Affiliation(s)
- Nazanin Taraghikhah
- Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Ashtari
- Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nastaran Asri
- Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Bijan Shahbazkhani
- Division of Gastroenterology and Liver Diseases, Imam Khomeini Hospital Complex, Tehran University of Medical Sciences, Tehran, Iran
| | - David Al-Dulaimi
- Department of Gastroenterology, South Warwickshire Foundation Trust, Warwickshire, UK
| | - Mohammad Rostami-Nejad
- Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Mostafa Rezaei-Tavirani
- Proteomics Research Center, Faculty of Paramedical Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Reza Razzaghi
- Laser Application in Medical Sciences Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Reza Zali
- Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Saini P, Kumar N, Kumar S, Mwaurah PW, Panghal A, Attkan AK, Singh VK, Garg MK, Singh V. Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review. Crit Rev Food Sci Nutr 2020; 61:3197-3210. [PMID: 32686468 DOI: 10.1080/10408398.2020.1793727] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The consumers' demands have changed from energy providing diet to a diet with a balanced nutrient profile along with metabolic, physiological and functional health benefits. They are seeking colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Colored wheat (Triticum aestivum) contains many phytochemicals, responsible for numerous health benefits. Colored wheat (blue, black, purple and red) contains a good amount of anthocyanins and carotenoids that are primarily located in the outer aleurone layer. Food regulatory and safety authorities and food processing industries are trying to minimize the usage of synthetic food colorants and dyes. Colored wheat is imperative for food processing industries as high-value pigments present in the bran layer (milling industry co-product) can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in food, drug and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor, and storage properties of food products. This review presents a brief knowledge of the nutritional composition of colored wheat including phytochemicals and bioactive compounds like flavonoids, phenolic compounds, their health benefits, methods and technologies used for processing and extraction as well as the effects of processing on these compounds.
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Affiliation(s)
- Praveen Saini
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Sunil Kumar
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Peter Waboi Mwaurah
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Anil Panghal
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Arun Kumar Attkan
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Vijay Singh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
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56
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Lakhneko O, Danchenko M, Morgun B, Kováč A, Majerová P, Škultéty Ľ. Comprehensive Comparison of Clinically Relevant Grain Proteins in Modern and Traditional Bread Wheat Cultivars. Int J Mol Sci 2020; 21:E3445. [PMID: 32414116 PMCID: PMC7279209 DOI: 10.3390/ijms21103445] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 05/10/2020] [Accepted: 05/11/2020] [Indexed: 12/17/2022] Open
Abstract
Bread wheat (Triticum aestivum L.) is one of the most valuable cereal crops for human consumption. Its grain storage proteins define bread quality, though they may cause food intolerances or allergies in susceptible individuals. Herein, we discovered a diversity of grain proteins in three Ukrainian wheat cultivars: Sotnytsia, Panna (both modern selection), and Ukrainka (landrace). Firstly, proteins were isolated with a detergent-containing buffer that allowed extraction of various groups of storage proteins (glutenins, gliadins, globulins, and albumins); secondly, the proteome was profiled by the two-dimensional gel electrophoresis. Using multi-enzymatic digestion, we identified 49 differentially accumulated proteins. Parallel ultrahigh-performance liquid chromatography separation followed by direct mass spectrometry quantification complemented the results. Principal component analysis confirmed that differences among genotypes were a major source of variation. Non-gluten fraction better discriminated bread wheat cultivars. Various accumulation of clinically relevant plant proteins highlighted one of the modern genotypes as a promising donor for the breeding of hypoallergenic cereals.
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Affiliation(s)
- Olha Lakhneko
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Akademika Zabolotnoho 148, 03143 Kyiv, Ukraine;
| | - Maksym Danchenko
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Plant Genetics and Biotechnology, Plant Science and Biodiversity Center, Slovak Academy of Sciences, Akademicka 2, 95007 Nitra, Slovak Republic
| | - Bogdan Morgun
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Akademika Zabolotnoho 148, 03143 Kyiv, Ukraine;
| | - Andrej Kováč
- Institute of Neuroimmunology, Slovak Academy of Sciences, Dubravska 9, 84510 Bratislava, Slovak Republic; (A.K.); (P.M.)
| | - Petra Majerová
- Institute of Neuroimmunology, Slovak Academy of Sciences, Dubravska 9, 84510 Bratislava, Slovak Republic; (A.K.); (P.M.)
| | - Ľudovit Škultéty
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Microbiology, Czech Academy of Sciences, Videnska 1083, 14220 Prague, Czech Republic
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57
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Call L, Kapeller M, Grausgruber H, Reiter E, Schoenlechner R, D'Amico S. Effects of species and breeding on wheat protein composition. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102974] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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58
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Jin Y, Gao H, Jorgensen R, Salloum J, Jian DI, Ng PK, Gangur V. Mechanisms of Wheat Allergenicity in Mice: Comparison of Adjuvant-Free vs. Alum-Adjuvant Models. Int J Mol Sci 2020; 21:ijms21093205. [PMID: 32369940 PMCID: PMC7247356 DOI: 10.3390/ijms21093205] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 04/27/2020] [Accepted: 04/30/2020] [Indexed: 12/14/2022] Open
Abstract
Wheat protein is considered a major type of food allergen in many countries including the USA. The mechanisms of allergenicity of wheat proteins are not well understood at present. Both adjuvant-based and adjuvant-free mouse models are reported for this food allergy. However, it is unclear whether the mechanisms underlying wheat allergenicity in these two types of models are similar or different. Therefore, we compared the molecular mechanisms in a novel adjuvant-free (AF) model vs. a conventional alum-adjuvant (AA) model of wheat allergy using salt-soluble wheat protein (SSWP). In the AF model, Balb/cJ mice were sensitized with SSWP via skin exposure. In the AA model, mice were sensitized by an intraperitoneal injection of SSWP with alum. In both models, allergic reactions were elicited using an identical protocol. Robust IgE as well as mucosal mast cell protein-1 responses were elicited similarly in both models. However, an analysis of the spleen immune markers identified strikingly different molecular activation patterns in these two models. Furthermore, a number of immune markers associated with intrinsic allergenicity were also identified in both models. Since the AF model uses skin exposure without an adjuvant, the mechanisms in the AF model may more closely simulate the human wheat allergenicity mechanisms from skin exposure in occupational settings such as in the baking industry.
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Affiliation(s)
- Yining Jin
- Food Allergy & Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (Y.J.); (H.G.); (R.J.); (S.J.); (D.I.J.)
| | - Haoran Gao
- Food Allergy & Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (Y.J.); (H.G.); (R.J.); (S.J.); (D.I.J.)
| | - Rick Jorgensen
- Food Allergy & Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (Y.J.); (H.G.); (R.J.); (S.J.); (D.I.J.)
| | - Jillian Salloum
- Food Allergy & Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (Y.J.); (H.G.); (R.J.); (S.J.); (D.I.J.)
| | - Dan Ioan Jian
- Food Allergy & Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (Y.J.); (H.G.); (R.J.); (S.J.); (D.I.J.)
| | - Perry K.W. Ng
- Cereal Science Laboratory, Michigan State University, East Lansing, MI 48824, USA;
| | - Venugopal Gangur
- Food Allergy & Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (Y.J.); (H.G.); (R.J.); (S.J.); (D.I.J.)
- Correspondence:
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Abstract
This work gives a brief review of existing studies that compares spelt and modern wheat from various aspects of quality including technological, nutritional, functional and safety performance. Spelt shows acceptable breadmaking performances. It can be used for bread, cookie, cracker and pasta manufacture with some adaptations in processing. Regarding nutritional quality, spelt is very similar to wheat and represents richer source of
selenium, folates, phytosterols and alkilresorcinols than modern wheats. From the aspect of food safety, spelt shows advantages as being a hulled wheat.
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60
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Farbo MG, Fadda C, Marceddu S, Conte P, Del Caro A, Piga A. Improving the quality of dough obtained with old durum wheat using hydrocolloids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105467] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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61
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Sharma N, Bhatia S, Chunduri V, Kaur S, Sharma S, Kapoor P, Kumari A, Garg M. Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them. Front Nutr 2020; 7:6. [PMID: 32118025 PMCID: PMC7020197 DOI: 10.3389/fnut.2020.00006] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Accepted: 01/20/2020] [Indexed: 12/12/2022] Open
Abstract
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 life-long 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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Affiliation(s)
- Natasha Sharma
- Agri-Food Biotechnology Laboratory, National Agri-Food Biotechnology Institute, Mohali, India
| | - Simran Bhatia
- Agri-Food Biotechnology Laboratory, National Agri-Food Biotechnology Institute, Mohali, India
| | - Venkatesh Chunduri
- Agri-Food Biotechnology Laboratory, National Agri-Food Biotechnology Institute, Mohali, India
| | - Satveer Kaur
- Agri-Food Biotechnology Laboratory, National Agri-Food Biotechnology Institute, Mohali, India
| | - Saloni Sharma
- Agri-Food Biotechnology Laboratory, National Agri-Food Biotechnology Institute, Mohali, India
| | - Payal Kapoor
- Agri-Food Biotechnology Laboratory, National Agri-Food Biotechnology Institute, Mohali, India
| | - Anita Kumari
- Agri-Food Biotechnology Laboratory, National Agri-Food Biotechnology Institute, Mohali, India
| | - Monika Garg
- Agri-Food Biotechnology Laboratory, National Agri-Food Biotechnology Institute, Mohali, India
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Differential Physiological Responses Elicited by Ancient and Heritage Wheat Cultivars Compared to Modern Ones. Nutrients 2019; 11:nu11122879. [PMID: 31779167 PMCID: PMC6950659 DOI: 10.3390/nu11122879] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 11/22/2019] [Indexed: 02/07/2023] Open
Abstract
Although ancient, heritage, and modern wheat varieties appear rather similar from a nutritional point of view, having a similar gluten content and a comparable toxicity linked to their undigested gluten peptide, whenever the role of ancient end heritage wheat grains has been investigated in animal studies or in clinical trials, more anti-inflammatory effects have been associated with the older wheat varieties. This review provides a critical overview of existing data on the differential physiological responses that could be elicited in the human body by ancient and heritage grains compared to modern ones. The methodology used was that of analyzing the results of relevant studies conducted from 2010 through PubMed search, by using as keywords “ancient or heritage wheat”, “immune wheat” (protein or peptides), and immune gluten (protein or peptides). Our conclusion is that, even if we do not know exactly which molecular mechanisms are involved, ancient and heritage wheat varieties have different anti-inflammatory and antioxidant proprieties with respect to modern cultivars. It is, therefore, reasonable to assume that the health proprieties attributed to older cultivars could be related to wheat components which have positive roles in the modulation of intestinal inflammation and/or permeability.
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63
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Performance and Nutritional Properties of Einkorn, Emmer and Rivet Wheat in Response to Different Rotational Position and Soil Tillage. SUSTAINABILITY 2019. [DOI: 10.3390/su11226304] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Einkorn, emmer, and rivet are three species of wheat that have largely been neglected in modern agriculture. There is a revived interest in these species as potentially successful alternatives to mainstream wheat in organic and low-input cropping systems and as sources of highly nutritious food. However, the availability of literature studies concerning rotational positions and soil tillage management is still scarce. The aim of this study was to explore the field (cover, disease resistance, yield) and quality performance (protein, fats, fiber, polyphenols, flavonoids, and antioxidant activity) of these species when organically grown in the United Kingdom. As part of the H2020 DIVERSIFOOD project, different cultivars of each species, including landraces, populations, old varieties, and where available, commercial varieties, were included in the experiment. Rotational position and tillage systems significantly affected the main agronomic performance of the minor cereals investigated, suggesting that low fertility and shallow-non-inversion tillage might be suitable options to manage tall species. Emmer showed the highest incidence of foliar diseases, whereas einkorn and rivet wheat appeared quasi-immune to the main fungal diseases (stripe rust, septoria). In addition, nutritional and nutraceutical investigation showed that the rotational position and soil management also affect metabolic pathways differently by species and within species, by genotype. Our results suggest a good potential to introduce these species in sustainable cropping systems. Furthermore, the interesting species and cultivar-by-management interactions observed can pave the way for future, better focused, research on these underutilized and underexplored species.
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Sievers S, Rohrbach A, Beyer K. Wheat-induced food allergy in childhood: ancient grains seem no way out. Eur J Nutr 2019; 59:2693-2707. [DOI: 10.1007/s00394-019-02116-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Accepted: 10/11/2019] [Indexed: 12/29/2022]
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65
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Qualitative proteomic comparison of metabolic and CM-like protein fractions in old and modern wheat Italian genotypes by a shotgun approach. J Proteomics 2019; 211:103530. [PMID: 31629055 DOI: 10.1016/j.jprot.2019.103530] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 09/03/2019] [Accepted: 09/17/2019] [Indexed: 12/21/2022]
Abstract
The close relationship between diet and health is generally recognized and the growing wellness and consciousness, especially in developed countries, have led to increasing interest for old wheat genotypes, based on perceived health benefits. Although nutritional comparison between old and modern wheat varieties is still controversial, it is generally accepted that old wheat genotypes remained unchanged over the last hundred years. By contrast, modern wheat genotypes are derived by modification of old wheats during the so-called "Green-Revolution" in the second half of the 20th century focusing on obtaining properties in terms of higher grain yield. The present work reports the first comprehensive proteomic profiling and qualitative comparison at the molecular level of metabolic and Chloroform-Methanol (CM)-like protein fractions extracted from mature kernels of two old Sicilian durum wheat landraces, Russello and Timilia Reste Bianche, and Simeto, an improved durum wheat variety widespread in Italy and other Mediterranean countries and chosen as representative of the most widely commercial cultivars. The results obtained reveal that metabolic and CM-like protein fractions of old and modern genotypes present remarkably high similarity with only minor differences. This leads to the conclusion that from a food and nutritional perspective there is a substantial equivalence of the protein composition of the old and modern cultivars. Data are available via ProteomeXchange with identifier PXD014449. BIOLOGICAL SIGNIFICANCE: In recent years consumers have shown growing interest in the old wheat genotypes, which are generally perceived more "natural" and healthier than modern ones. However, comparison of nutritional value for modern and old wheat varieties is still controversial suggesting further studies. In particular proteome analysis of old and modern wheat genotypes is currently ongoing with particular focus on gluten proteins, whereas the metabolic protein fraction has not yet been investigated. In the present study, we conducted a comprehensive proteomic profile and qualitative comparison at the molecular level of metabolic and Chloroform-Methanol (CM)-like protein fractions of the old Sicilian landraces Russello and Timilia Reste Bianche and the modern cultivar Simeto by applying a shotgun approach. The results reveal that the metabolic and CM-like protein fractions of old and modern genotypes are remarkably similar with only minor differences, leading to the conclusion that from a food and nutritional perspective there is a substantial equivalence of these cultivars. These results may contribute to improved understanding of the relationship between protein profiles of old wheat genotypes and their potential benefits for human consumption.
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Geisslitz S, Longin CFH, Scherf KA, Koehler P. Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat). Foods 2019; 8:foods8090409. [PMID: 31547385 PMCID: PMC6769531 DOI: 10.3390/foods8090409] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/06/2019] [Accepted: 09/06/2019] [Indexed: 01/23/2023] Open
Abstract
The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (< 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified. Finally, spelt, emmer and einkorn were found to have a higher nitrogen partial factor productivity than common and durum wheat making them promising crops for a more sustainable agriculture.
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Affiliation(s)
- Sabrina Geisslitz
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstraße 21, 70599 Stuttgart, Germany
| | - Katharina A Scherf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany.
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131 Karlsruhe, Germany.
| | - Peter Koehler
- biotask AG, Schelztorstrasse 54-56, 73728 Esslingen am Neckar, Germany
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Rustgi S, Shewry P, Brouns F, Deleu LJ, Delcour JA. Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions. Compr Rev Food Sci Food Saf 2019; 18:1751-1769. [PMID: 33336954 DOI: 10.1111/1541-4337.12493] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 06/16/2019] [Accepted: 07/10/2019] [Indexed: 02/06/2023]
Abstract
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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Affiliation(s)
- Sachin Rustgi
- Dept. of Plant and Environmental Sciences, School of Health Research, Clemson Univ. Pee Dee Research and Education Centre, Florence, SC, U.S.A.,Dept. of Crop and Soil Sciences, Washington State Univ., Pullman, WA, U.S.A
| | - Peter Shewry
- Rothamsted Research, Harpenden, Hertfordshire, U.K
| | - Fred Brouns
- Dept. of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 50, 6200, MD, Maastricht, the Netherlands
| | - Lomme J Deleu
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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68
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Jin Y, Acharya HG, Acharya D, Jorgensen R, Gao H, Secord J, Ng PKW, Gangur V. Advances in Molecular Mechanisms of Wheat Allergenicity in Animal Models: A Comprehensive Review. Molecules 2019; 24:molecules24061142. [PMID: 30909404 PMCID: PMC6471126 DOI: 10.3390/molecules24061142] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 03/16/2019] [Accepted: 03/18/2019] [Indexed: 12/27/2022] Open
Abstract
The prevalence of wheat allergy has reached significant levels in many countries. Therefore, wheat is a major global food safety and public health issue. Animal models serve as critical tools to advance the understanding of the mechanisms of wheat allergenicity to develop preventive and control methods. A comprehensive review on the molecular mechanisms of wheat allergenicity using animal models is unavailable at present. There were two major objectives of this study: To identify the lessons that animal models have taught us regarding the molecular mechanisms of wheat allergenicity and to identify the strengths, challenges, and future prospects of animal models in basic and applied wheat allergy research. Using the PubMed and Google Scholar databases, we retrieved and critically analyzed the relevant articles and excluded celiac disease and non-celiac gluten sensitivity. Our analysis shows that animal models can provide insight into the IgE epitope structure of wheat allergens, effects of detergents and other chemicals on wheat allergenicity, and the role of genetics, microbiome, and food processing in wheat allergy. Although animal models have inherent limitations, they are critical to advance knowledge on the molecular mechanisms of wheat allergenicity. They can also serve as highly useful pre-clinical testing tools to develop safer genetically modified wheat, hypoallergenic wheat products, novel pharmaceuticals, and vaccines.
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Affiliation(s)
- Yining Jin
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - Harini G Acharya
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - Devansh Acharya
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - Rick Jorgensen
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - Haoran Gao
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - James Secord
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - Perry K W Ng
- Cereal Science Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.
| | - Venugopal Gangur
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
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69
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Scherf KA. Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.02.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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70
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Variability and Site Dependence of Grain Mineral Contents in Tetraploid Wheats. SUSTAINABILITY 2019. [DOI: 10.3390/su11030736] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Crop production and natural resource use, especially in developing countries, represents one of the most important food sources for humans. In particular, two wheat species (tetraploid, which is mostly used for pasta and hexaploid, which is primarily used for bread) account for about 20% of the whole calories consumed worldwide. In order to assess the mineral accumulation capability of some popular tetraploid wheat genotypes, a metabolomic (metallomic) approach was used in this study. The metallomic profile related to micro- (Zn, Fe, Cu, Mn, Ni and Cr), macro- (Ca, Mg and K) and toxic trace elements (Cd and Pb) was obtained by ICP-AES analysis in a large set of tetraploid wheat genotypes (Triticum turgidum L.) that were grown in two different experimental fields. Correlations and multivariate statistical analyses were performed, grouping the samples under two wheat sets, comprising cultivated durum cultivars (T. turgidum subsp. durum) and wild accessions (T. turgidum subsp. dicoccum and subsp. dicoccoides). The site dependence ranking for the selected genotypes with the highest nutrient accumulation was obtained. The significantly higher content of Mg (among the macronutrients) and the highest levels of Mn, Fe and Zn (among the micronutrients) were found for wild accessions with respect to durum cultivars. Moreover, the former genotypes were also the ones with the lowest level of accumulation of the trace toxic elements, in particular Cd. According to the performed statistical analyses, the wild accessions appeared also to be less influenced by the different environmental conditions. This is in accord with literature data, indicating the superiority of “old” with respect to modern wheat cultivars for mineral content. Although further studies are required on a wider range of genotypes to confirm these findings, the obtained results could be used to better select the less demanding and better performing cultivars in specific target wheat growing environments.
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71
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Sakandar HA, Hussain R, Kubow S, Sadiq FA, Huang W, Imran M. Sourdough bread: A contemporary cereal fermented product. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13883] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Hafiz Arbab Sakandar
- Faculty of Biological Sciences, Microbiology Department Quaid‐I‐Azam University Islamabad Pakistan
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Raza Hussain
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
| | - Stan Kubow
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
| | | | - Weining Huang
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Muhammad Imran
- Faculty of Biological Sciences, Microbiology Department Quaid‐I‐Azam University Islamabad Pakistan
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Gao H, Jin Y, Jian DI, Olson E, Ng PKW, Gangur V. Development and validation of a mouse-based primary screening method for testing relative allergenicity of proteins from different wheat genotypes. J Immunol Methods 2018; 464:95-104. [PMID: 30395814 DOI: 10.1016/j.jim.2018.11.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 10/30/2018] [Accepted: 11/01/2018] [Indexed: 01/31/2023]
Abstract
BACKGROUND Wheat allergy is a major food allergy that has reached significant levels of global public health concern. Potential variation in allergenicity among different wheat genotypes is not well studied at present largely due to the unavailability of validated methods. Here, we developed and validated a novel mouse-based primary screening method for this purpose. METHODS Groups of Balb/c mice weaned on-to a plant protein-free diet were sensitized with salt-soluble protein (SSP) extracted from AABB genotype of wheat (durum, Carpio variety). After confirming clinical sensitization for anaphylaxis, mice were boosted 7 times over a 6-month period. Using a pooled-plasma mini bank, a wheat-specific IgE-inhibition (II)-ELISA was optimized. Then the relative allergenicity of SSPs from tetraploid (AABB), hexaploid (AABBDD) and diploid (DD) wheat genotypes were determined. The IC50/IC75 values were estimated using IgE inhibition curves. RESULTS The optimized II-ELISA with an inhibition time of 2.5 h had a co-efficient of variation of <2%. Primary screening for relative allergenicity demonstrated that IgE binding to AABB-SSP was significantly abolished by the other two wheat genotypes. Compared to AABB, the relative allergenicity of SSPs of AABBDD and DD were significantly lower (p < .01). Furthermore, IgE inhibition curves showed significant differences in IC50 and IC75 values among the three wheat genotypes. CONCLUSION We report a novel mouse-based primary screening method of testing relative allergenicity of wheat proteins from three different wheat genotypes for the first time. This method is expected to have broad applications in wheat allergy research.
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Affiliation(s)
- Haoran Gao
- Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, United States
| | - Yining Jin
- Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, United States
| | - Dan Ioan Jian
- Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, United States
| | - Eric Olson
- Wheat Breeding and Genetics Laboratory, Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, United States
| | - Perry K W Ng
- Cereal Science Laboratory, Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, United States
| | - Venu Gangur
- Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, United States.
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Ficco DBM, Prandi B, Amaretti A, Anfelli I, Leonardi A, Raimondi S, Pecchioni N, De Vita P, Faccini A, Sforza S, Rossi M. Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes. Food Res Int 2018; 120:568-576. [PMID: 31000273 DOI: 10.1016/j.foodres.2018.11.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 10/30/2018] [Accepted: 11/03/2018] [Indexed: 01/20/2023]
Abstract
Old wheat genotypes are perceived by consumers as healthier than modern ones. The release of gluten peptides with in vitro digestion and the content of potentially prebiotic carbohydrates (i.e. resistant fraction of starch and cell-wall associated dietary fiber) were evaluated in tetraploid wheats, namely 9 old and 3 modern Triticum turgidum ssp. genotypes. Simulated digestion of wholemeal flours yielded 152 major peptides, 59 of which were attributed a sequence. Principal component analysis revealed that peptide profiles were variable in old genotypes, unlike in modern ones. Digestion of old genotypes generally yielded peptides in greater concentration. In particular, 5 peptides of γ-gliadin, known to trigger the adaptive immune reaction, and two peptides of α-gliadin, known to be toxic to celiac patients, were particularly abundant in some old varieties. Resistant starch (RS) was negligible in modern genotypes (<0.6%), but it was remarkably abundant in some old varieties, reaching the highest value in Dauno III (8.5%, P < 0.05). Dauno III also presented the highest amount of soluble fiber (4.2%, P < 0.05). Pasta was made with an old and a modern genotype (Dauno III and PR22D89, respectively) with opposite RS content. Pasta making and cooking affected starch digestibility, overtaking differences between genotypes and yielding the same amount of RS for both the varieties (approx. 1.7%). The data herein presented suggest that the wholemeal flours of old tetraploid wheat genotypes could not boast particular claims associated to a lower exposure to gluten peptides and, if cooked, to a prebiotic potential.
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Affiliation(s)
- Donatella Bianca Maria Ficco
- CREA - Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, Foggia, Italy
| | - Barbara Prandi
- Department of Food and Drug, University of Parma, Italy; Department of Human Sciences and Quality of Life Promotion, Telematic University San Raffaele Roma, Italy
| | - Alberto Amaretti
- Department of Life Sciences, University of Modena and Reggio Emilia, Italy; Biogest-Siteia, Centro per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari, University of Modena and Reggio Emilia, Italy
| | - Igor Anfelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Italy
| | - Alan Leonardi
- Department of Life Sciences, University of Modena and Reggio Emilia, Italy
| | - Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, Italy
| | - Nicola Pecchioni
- CREA - Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, Foggia, Italy; Department of Life Sciences, University of Modena and Reggio Emilia, Italy; Biogest-Siteia, Centro per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari, University of Modena and Reggio Emilia, Italy
| | - Pasquale De Vita
- CREA - Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, Foggia, Italy
| | - Andrea Faccini
- Interdepartmental Center for Measurements, University of Parma, Italy
| | | | - Maddalena Rossi
- Department of Life Sciences, University of Modena and Reggio Emilia, Italy; Biogest-Siteia, Centro per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari, University of Modena and Reggio Emilia, Italy..
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Miano B, Righetti L, Piro R, Dall’Asta C, Folloni S, Galaverna G, Suman M. Direct analysis real-time–high-resolution mass spectrometry for Triticum species authentication. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:2291-2297. [DOI: 10.1080/19440049.2018.1520398] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Brunella Miano
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università, Legnaro, Italy
| | - Laura Righetti
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Roberto Piro
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università, Legnaro, Italy
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Wheat cultivar and species influence variability of gluten ELISA analyses based on polyclonal and monoclonal antibodies R5 and G12. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.07.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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76
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Geisslitz S, Wieser H, Scherf KA, Koehler P. Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.012] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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77
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Development of wheat genotypes expressing a glutamine-specific endoprotease from barley and a prolyl endopeptidase from Flavobacterium meningosepticum or Pyrococcus furiosus as a potential remedy to celiac disease. Funct Integr Genomics 2018; 19:123-136. [PMID: 30159724 DOI: 10.1007/s10142-018-0632-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 08/14/2018] [Accepted: 08/17/2018] [Indexed: 12/13/2022]
Abstract
Ubiquitous nature of prolamin proteins dubbed gluten from wheat and allied cereals imposes a major challenge in the treatment of celiac disease, an autoimmune disorder with no known treatment other than abstinence diet. Administration of hydrolytic glutenases as food supplement is an alternative to deliver the therapeutic agents directly to the small intestine, where sensitization of immune system and downstream reactions take place. The aim of the present research was to evaluate the capacity of wheat grain to express and store hydrolytic enzymes capable of gluten detoxification. For this purpose, wheat scutellar calli were biolistically transformed to generate plants expressing a combination of glutenase genes for prolamin detoxification. Digestion of prolamins with barley endoprotease B2 (EP-HvB2) combined with Flavobacterium meningosepticum prolyl endopeptidase (PE-FmPep) or Pyrococcus furiosus prolyl endopeptidase (PE-PfuPep) significantly reduced (up to 67%) the amount of the indigestible gluten peptides of all prolamin families tested. Seven of the 168 generated lines showed inheritance of transgene to the T2 generation. Reversed phase high-performance liquid chromatography of gluten extracts under simulated gastrointestinal conditions allowed the identification of five T2 lines that contained significantly reduced amounts of immunogenic, celiac disease-provoking gliadin peptides. These findings were complemented by the R5 ELISA test results where up to 72% reduction was observed in the content of immunogenic peptides. The developed wheat genotypes open new horizons for treating celiac disease by an intraluminal enzyme therapy without compromising their agronomical performance.
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Valli V, Taccari A, Di Nunzio M, Danesi F, Bordoni A. Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells. Food Res Int 2018; 107:206-215. [DOI: 10.1016/j.foodres.2018.02.032] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 02/09/2018] [Accepted: 02/11/2018] [Indexed: 12/15/2022]
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