The dietary intervention of transgenic low-gliadin wheat bread in patients with non-celiac gluten sensitivity (NCGS) showed no differences with gluten free diet (GFD) but provides better gut microbiota profile
The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut microbiota composition. This study was performed in two phases of seven days each, comprising a basal phase with gluten free bread and an E82 phase with low-gliadin bread. Gastrointestinal clinical symptoms were evaluated using the Gastrointestinal Symptom Rating Scale (GSRS) questionnaire, and stool samples were collected for gluten immunogenic peptides (GIP) determination and the extraction of gut microbial DNA. For the basal and E82 phases, seven and five patients, respectively, showed undetectable GIPs content. The bacterial 16S rRNA gene V1-V2 hypervariable regions were sequenced using the Illumina MiSeq platform and downstream analysis was done using a Quantitative Insights into Microbial Ecology (QIIME) pipeline. No significant differences in the GSRS questionnaires were observed between the two phases. However, we observed a significantly lower abundance of some gut genera Oscillospira, Dorea, Blautia, Bacteroides, Coprococcus, and Collinsella, and a significantly higher abundance of Roseburia and Faecalibacterium genera during the E82 phase compared with the basal phase. The consumption of low-gliadin bread E82 by NCGS subjects induced potentially positive changes in the gut microbiota composition, increasing the butyrate-producing bacteria and favoring a microbial profile that is suggested to have a key role in the maintenance or improvement of gut permeability.
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Multidisciplinary Digital Publishing Institute
2018-12-12
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Subjects: | NCGS, Gluten, Gut-microbiota, Next-generation sequencing, Digestive disorder, |
Online Access: | http://hdl.handle.net/10261/173596 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
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dig-ias-es-10261-1735962021-12-27T16:17:16Z The dietary intervention of transgenic low-gliadin wheat bread in patients with non-celiac gluten sensitivity (NCGS) showed no differences with gluten free diet (GFD) but provides better gut microbiota profile Haro, Carmen Villatoro Pulido, Myriam Vaquero, Luis Pastor, Jorge Giménez, María J. Ozuna, Carmen Sánchez-León, Susana García-Molina, María D. Segura, Verónica Comino, Isabel Sousa Martín, Carolina Vivas, Santiago Landa, Blanca B. Barro Losada, Francisco European Commission Ministerio de Economía y Competitividad (España) NCGS Gluten Gut-microbiota Next-generation sequencing Digestive disorder The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut microbiota composition. This study was performed in two phases of seven days each, comprising a basal phase with gluten free bread and an E82 phase with low-gliadin bread. Gastrointestinal clinical symptoms were evaluated using the Gastrointestinal Symptom Rating Scale (GSRS) questionnaire, and stool samples were collected for gluten immunogenic peptides (GIP) determination and the extraction of gut microbial DNA. For the basal and E82 phases, seven and five patients, respectively, showed undetectable GIPs content. The bacterial 16S rRNA gene V1-V2 hypervariable regions were sequenced using the Illumina MiSeq platform and downstream analysis was done using a Quantitative Insights into Microbial Ecology (QIIME) pipeline. No significant differences in the GSRS questionnaires were observed between the two phases. However, we observed a significantly lower abundance of some gut genera Oscillospira, Dorea, Blautia, Bacteroides, Coprococcus, and Collinsella, and a significantly higher abundance of Roseburia and Faecalibacterium genera during the E82 phase compared with the basal phase. The consumption of low-gliadin bread E82 by NCGS subjects induced potentially positive changes in the gut microbiota composition, increasing the butyrate-producing bacteria and favoring a microbial profile that is suggested to have a key role in the maintenance or improvement of gut permeability. The Spanish Ministry of Economy and Competitiveness (Projects AGL2013-48946-C3-1-R, AGL2013-48946-C and AGL2016-80566-P) and the European Regional Development Fund (FEDER) supported this research. Peer reviewed 2018-12-21T14:54:31Z 2018-12-21T14:54:31Z 2018-12-12 2018-12-21T14:54:31Z artículo http://purl.org/coar/resource_type/c_6501 Nutrients 10(12): 1964 (2018) http://hdl.handle.net/10261/173596 10.3390/nu10121964 2072-6643 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 30545051 #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-80566-P info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-48946-C3-1-R Publisher's version https://doi.org/10.3390/nu10121964 Sí open Multidisciplinary Digital Publishing Institute |
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NCGS Gluten Gut-microbiota Next-generation sequencing Digestive disorder NCGS Gluten Gut-microbiota Next-generation sequencing Digestive disorder |
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NCGS Gluten Gut-microbiota Next-generation sequencing Digestive disorder NCGS Gluten Gut-microbiota Next-generation sequencing Digestive disorder Haro, Carmen Villatoro Pulido, Myriam Vaquero, Luis Pastor, Jorge Giménez, María J. Ozuna, Carmen Sánchez-León, Susana García-Molina, María D. Segura, Verónica Comino, Isabel Sousa Martín, Carolina Vivas, Santiago Landa, Blanca B. Barro Losada, Francisco The dietary intervention of transgenic low-gliadin wheat bread in patients with non-celiac gluten sensitivity (NCGS) showed no differences with gluten free diet (GFD) but provides better gut microbiota profile |
description |
The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut microbiota composition. This study was performed in two phases of seven days each, comprising a basal phase with gluten free bread and an E82 phase with low-gliadin bread. Gastrointestinal clinical symptoms were evaluated using the Gastrointestinal Symptom Rating Scale (GSRS) questionnaire, and stool samples were collected for gluten immunogenic peptides (GIP) determination and the extraction of gut microbial DNA. For the basal and E82 phases, seven and five patients, respectively, showed undetectable GIPs content. The bacterial 16S rRNA gene V1-V2 hypervariable regions were sequenced using the Illumina MiSeq platform and downstream analysis was done using a Quantitative Insights into Microbial Ecology (QIIME) pipeline. No significant differences in the GSRS questionnaires were observed between the two phases. However, we observed a significantly lower abundance of some gut genera Oscillospira, Dorea, Blautia, Bacteroides, Coprococcus, and Collinsella, and a significantly higher abundance of Roseburia and Faecalibacterium genera during the E82 phase compared with the basal phase. The consumption of low-gliadin bread E82 by NCGS subjects induced potentially positive changes in the gut microbiota composition, increasing the butyrate-producing bacteria and favoring a microbial profile that is suggested to have a key role in the maintenance or improvement of gut permeability. |
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European Commission |
author_facet |
European Commission Haro, Carmen Villatoro Pulido, Myriam Vaquero, Luis Pastor, Jorge Giménez, María J. Ozuna, Carmen Sánchez-León, Susana García-Molina, María D. Segura, Verónica Comino, Isabel Sousa Martín, Carolina Vivas, Santiago Landa, Blanca B. Barro Losada, Francisco |
format |
artículo |
topic_facet |
NCGS Gluten Gut-microbiota Next-generation sequencing Digestive disorder |
author |
Haro, Carmen Villatoro Pulido, Myriam Vaquero, Luis Pastor, Jorge Giménez, María J. Ozuna, Carmen Sánchez-León, Susana García-Molina, María D. Segura, Verónica Comino, Isabel Sousa Martín, Carolina Vivas, Santiago Landa, Blanca B. Barro Losada, Francisco |
author_sort |
Haro, Carmen |
title |
The dietary intervention of transgenic low-gliadin wheat bread in patients with non-celiac gluten sensitivity (NCGS) showed no differences with gluten free diet (GFD) but provides better gut microbiota profile |
title_short |
The dietary intervention of transgenic low-gliadin wheat bread in patients with non-celiac gluten sensitivity (NCGS) showed no differences with gluten free diet (GFD) but provides better gut microbiota profile |
title_full |
The dietary intervention of transgenic low-gliadin wheat bread in patients with non-celiac gluten sensitivity (NCGS) showed no differences with gluten free diet (GFD) but provides better gut microbiota profile |
title_fullStr |
The dietary intervention of transgenic low-gliadin wheat bread in patients with non-celiac gluten sensitivity (NCGS) showed no differences with gluten free diet (GFD) but provides better gut microbiota profile |
title_full_unstemmed |
The dietary intervention of transgenic low-gliadin wheat bread in patients with non-celiac gluten sensitivity (NCGS) showed no differences with gluten free diet (GFD) but provides better gut microbiota profile |
title_sort |
dietary intervention of transgenic low-gliadin wheat bread in patients with non-celiac gluten sensitivity (ncgs) showed no differences with gluten free diet (gfd) but provides better gut microbiota profile |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2018-12-12 |
url |
http://hdl.handle.net/10261/173596 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
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