Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota
Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD). GFD has gained popularity among individuals who want to reduce their gluten intake. Tritordeum is a cereal species that originated after crossing durum wheat with wild barley and differs from bread wheat in its gluten composition. In this work, we have characterized the immunogenic epitopes of tritordeum bread and results from a four-phase study with healthy adults for preferences of bread and alterations in the gut microbiota after consuming wheat bread, gluten-free bread, and tritordeum bread are reported. Tritordeum presented fewer peptides related to gluten proteins, CD-epitopes, and IgE binding sites than bread wheat. Participants rated tritordeum bread higher than gluten-free bread. Gut microbiota analysis revealed that the adherence to a strict GFD involves some minor changes, especially altering the species producing short-chain fatty acids. However, the short-term consumption of tritordeum bread does not induce significant changes in the diversity or community composition of the intestinal microbiota in healthy individuals. Therefore, tritordeum bread could be an alternative for healthy individuals without wheat-related pathologies who want to reduce their gluten consumption without harming their gut health.
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| Language: | English |
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Multidisciplinary Digital Publishing Institute
2022-05-16
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| Subjects: | Tritordeum, IgE binding, Gliadin, Gluten, Gluten-free diet, Glutenin, Immunogenic gluten peptides, Microbiota, |
| Online Access: | http://hdl.handle.net/10261/286463 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011011 https://api.elsevier.com/content/abstract/scopus_id/85130723921 |
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dig-ias-es-10261-2864632024-10-29T21:37:09Z Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota Haro, Carmen Guzmán-López, María H. Marín-Sanz, Miriam Sánchez-León, Susana Vaquero, Luis Pastor, Jorge Comino, Isabel Sousa Martín, Carolina Vivas, Santiago Landa, Blanca B. Barro Losada, Francisco Ministerio de Ciencia e Innovación (España) Agencia Estatal de Investigación (España) European Commission Junta de Andalucía Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72] Tritordeum IgE binding Gliadin Gluten Gluten-free diet Glutenin Immunogenic gluten peptides Microbiota Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD). GFD has gained popularity among individuals who want to reduce their gluten intake. Tritordeum is a cereal species that originated after crossing durum wheat with wild barley and differs from bread wheat in its gluten composition. In this work, we have characterized the immunogenic epitopes of tritordeum bread and results from a four-phase study with healthy adults for preferences of bread and alterations in the gut microbiota after consuming wheat bread, gluten-free bread, and tritordeum bread are reported. Tritordeum presented fewer peptides related to gluten proteins, CD-epitopes, and IgE binding sites than bread wheat. Participants rated tritordeum bread higher than gluten-free bread. Gut microbiota analysis revealed that the adherence to a strict GFD involves some minor changes, especially altering the species producing short-chain fatty acids. However, the short-term consumption of tritordeum bread does not induce significant changes in the diversity or community composition of the intestinal microbiota in healthy individuals. Therefore, tritordeum bread could be an alternative for healthy individuals without wheat-related pathologies who want to reduce their gluten consumption without harming their gut health. This research was supported by grant PID2019-110847RB-I00 funded by MCIN/AEI/10.13039/501100011033, and grants AT-5985 and P20_01005 funded by Consejería de Transformación Económica, Industria, Conocimiento y Universidades (Junta de Andalucía), and the European Regional Development Fund (FEDER). C.H. is a recipient of a Juan de la Cierva fellowship “Grant IJC2019-040423-I” from the Spanish Ministry of Science and Innovation MCIN/AEI/10.13039/501100011033. Peer reviewed 2023-01-10T13:01:49Z 2023-01-10T13:01:49Z 2022-05-16 artículo http://purl.org/coar/resource_type/c_6501 Foods 11(10): 1439 (2022) http://hdl.handle.net/10261/286463 10.3390/foods11101439 2304-8158 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011011 35627010 2-s2.0-85130723921 https://api.elsevier.com/content/abstract/scopus_id/85130723921 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-110847RB-I00/ES/REDISEÑO DE LAS PROTEINAS INMUNOGENICAS DE TRIGO RELACIONADAS CON LA CELIAQUIA MEDIANTE CRISPR%2FCAS/ info:eu-repo/grantAgreement/MICINN//IJC2019-040423-I Publisher's version The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.3390/foods11101439 https://doi.org/10.3390/foods11101439 Sí open application/pdf Multidisciplinary Digital Publishing Institute |
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Tritordeum IgE binding Gliadin Gluten Gluten-free diet Glutenin Immunogenic gluten peptides Microbiota Tritordeum IgE binding Gliadin Gluten Gluten-free diet Glutenin Immunogenic gluten peptides Microbiota |
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Tritordeum IgE binding Gliadin Gluten Gluten-free diet Glutenin Immunogenic gluten peptides Microbiota Tritordeum IgE binding Gliadin Gluten Gluten-free diet Glutenin Immunogenic gluten peptides Microbiota Haro, Carmen Guzmán-López, María H. Marín-Sanz, Miriam Sánchez-León, Susana Vaquero, Luis Pastor, Jorge Comino, Isabel Sousa Martín, Carolina Vivas, Santiago Landa, Blanca B. Barro Losada, Francisco Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota |
| description |
Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD). GFD has gained popularity among individuals who want to reduce their gluten intake. Tritordeum is a cereal species that originated after crossing durum wheat with wild barley and differs from bread wheat in its gluten composition. In this work, we have characterized the immunogenic epitopes of tritordeum bread and results from a four-phase study with healthy adults for preferences of bread and alterations in the gut microbiota after consuming wheat bread, gluten-free bread, and tritordeum bread are reported. Tritordeum presented fewer peptides related to gluten proteins, CD-epitopes, and IgE binding sites than bread wheat. Participants rated tritordeum bread higher than gluten-free bread. Gut microbiota analysis revealed that the adherence to a strict GFD involves some minor changes, especially altering the species producing short-chain fatty acids. However, the short-term consumption of tritordeum bread does not induce significant changes in the diversity or community composition of the intestinal microbiota in healthy individuals. Therefore, tritordeum bread could be an alternative for healthy individuals without wheat-related pathologies who want to reduce their gluten consumption without harming their gut health. |
| author2 |
Ministerio de Ciencia e Innovación (España) |
| author_facet |
Ministerio de Ciencia e Innovación (España) Haro, Carmen Guzmán-López, María H. Marín-Sanz, Miriam Sánchez-León, Susana Vaquero, Luis Pastor, Jorge Comino, Isabel Sousa Martín, Carolina Vivas, Santiago Landa, Blanca B. Barro Losada, Francisco |
| format |
artículo |
| topic_facet |
Tritordeum IgE binding Gliadin Gluten Gluten-free diet Glutenin Immunogenic gluten peptides Microbiota |
| author |
Haro, Carmen Guzmán-López, María H. Marín-Sanz, Miriam Sánchez-León, Susana Vaquero, Luis Pastor, Jorge Comino, Isabel Sousa Martín, Carolina Vivas, Santiago Landa, Blanca B. Barro Losada, Francisco |
| author_sort |
Haro, Carmen |
| title |
Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota |
| title_short |
Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota |
| title_full |
Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota |
| title_fullStr |
Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota |
| title_full_unstemmed |
Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota |
| title_sort |
consumption of tritordeum bread reduces immunogenic gluten intake without altering the gut microbiota |
| publisher |
Multidisciplinary Digital Publishing Institute |
| publishDate |
2022-05-16 |
| url |
http://hdl.handle.net/10261/286463 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011011 https://api.elsevier.com/content/abstract/scopus_id/85130723921 |
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