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Schuster C, Huen J, Weiss T, Scherf KA. Rapid analysis of wheat gluten composition using a triple ELISA. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38591632 DOI: 10.1002/jsfa.13521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 03/20/2024] [Accepted: 04/09/2024] [Indexed: 04/10/2024]
Abstract
BACKGROUND Gluten composition is an important quality parameter of wheat flour. Reversed-phase high-performance liquid chromatography (RP-HPLC) is a state-of-the-art method for its analysis. As this is a very labour-intensive and time-consuming procedure, alternative faster methods are desirable. Enzyme-linked immunosorbent assay (ELISA) is a high-throughput method often used for the analysis of gluten traces in gluten-free products. In this proof-of-principle study, we introduce an experimental triple ELISA for the relative quantitation of gliadins, high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS) of one wheat flour extract. RESULTS The results of 80 common wheat flour samples obtained from the triple ELISA and RP-HPLC were correlated. The results for gliadins (r = 0.69) and HMW-GS (r = 0.81) showed a medium and high correlation, respectively. Only a very weak correlation of ELISA and RP-HPLC results was observed for LMW-GS (r = 0.49). Results for glutenins (r = 0.69) and gluten (r = 0.72) had a medium correlation. The gliadin/glutenin ratio (r = 0.47) and LMW-GS/HMW-GS ratio (r = 0.40) showed a weak or no correlation. The gliadin, LMW-GS and gluten contents were lower and the HMW-GS content was higher in the ELISA measurement compared to RP-HPLC. CONCLUSION The quantitation of gliadins and HMW-GS by the experimental triple ELISA showed comparable results to RP-HPLC, whereas no strong correlation between the results from the two methods was found for LMW-GS. Overall, the experimental triple ELISA is suitable for relative gluten quantitation, especially for the analysis of large sample sets. Further work will focus on improving the experimental procedure of the ELISA. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Clemens Schuster
- TUM School of Life Sciences, Technical University of Munich, Freising, Germany
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | | | | | - Katharina Anne Scherf
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
- TUM School of Life Sciences, Professorship of Food Biopolymer Systems, Technical University of Munich, Freising, Germany
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Verma AK, Monachesi C, Catassi GN, Franceschini E, Gatti S, Lionetti E, Catassi C. Performance assessment of a new G12/A1 antibody-based rapid ELISA using commercially available and gluten-spiked food samples. Eur J Gastroenterol Hepatol 2024; 36:416-422. [PMID: 38407849 DOI: 10.1097/meg.0000000000002739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/27/2024]
Abstract
OBJECTIVE Food products with <20 mg/kg gluten can be labeled 'gluten-free' according to international regulations. Several antibodies-based ELISAs have been develop to track gluten traces in food products. Among them, R5 and G12 antibody-based ELISAs are the frequently used methods. However, these antibodies have certain limitations. We evaluated the accuracy of G12/A1 antibody-based 'Glutentox ELISA Rapid G12' and compared the results with the current reference method i.e., R5 antibody-based 'Ridascreen R5 ELISA'. METHODS In the first step, the performance of Glutentox ELISA Rapid G12 kit was inspected by determination of the threshold value i.e., > or <20 mg/kg gluten in different food products. In the second step, quantification accuracy was assessed by quantification of gluten in gluten-free food products spiked with gliadin reference material. RESULTS In total 47 food products (naturally and labeled gluten-free, and food with traces of gluten) were included. Of them, 29 products were quantified with <20 mg/kg, and 18 with a low level of gluten by both the kits. Six out of 29 gluten-free products were used for the recovery test at different spike levels. Gluten concentration and mean recovery rates of individual kits showed consistency. CONCLUSION GlutenTox Rapid G12 ELISA could be an appropriate choice for detecting gluten in food products but needs more in-house validation and collaborative tests.
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Affiliation(s)
- Anil K Verma
- Farncombe Family Digestive Health Research Institute, Department of Medicine, McMaster University, Hamilton, Ontario, Canada
- Celiac Disease Research Laboratory, Polytechnic University of Marche, Ancona, Italy
| | - Chiara Monachesi
- Celiac Disease Research Laboratory, Polytechnic University of Marche, Ancona, Italy
| | - Giulia N Catassi
- Division of Pediatrics, DISCO Department, Polytechnic University of Marche, Ancona, Italy
| | - Elisa Franceschini
- Division of Pediatrics, DISCO Department, Polytechnic University of Marche, Ancona, Italy
| | - Simona Gatti
- Division of Pediatrics, DISCO Department, Polytechnic University of Marche, Ancona, Italy
| | - Elena Lionetti
- Division of Pediatrics, DISCO Department, Polytechnic University of Marche, Ancona, Italy
| | - Carlo Catassi
- Division of Pediatrics, DISCO Department, Polytechnic University of Marche, Ancona, Italy
- Mucosal Immunology and Biology Research Center, Division of Pediatric Gastroenterology and Nutrition, Massachusetts General Hospital, Boston, USA
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Brouns F, Geisslitz S, Guzman C, Ikeda TM, Arzani A, Latella G, Simsek S, Colomba M, Gregorini A, Zevallos V, Lullien‐Pellerin V, Jonkers D, Shewry PR. Do ancient wheats contain less gluten than modern bread wheat, in favour of better health? NUTR BULL 2022; 47:157-167. [PMID: 35915783 PMCID: PMC9322029 DOI: 10.1111/nbu.12551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/02/2022] [Accepted: 04/04/2022] [Indexed: 12/14/2022]
Abstract
Popular media messaging has led to increased public perception that gluten‐containing foods are bad for health. In parallel, ‘ancient grains’ have been promoted with claims that they contain less gluten. There appears to be no clear definition of ‘ancient grains’ but the term usually includes einkorn, emmer, spelt and Khorasan wheat. Gluten is present in all wheat grains and all can induce coeliac disease (CD) in genetically susceptible individuals. Analyses of ‘ancient’ and ‘modern’ wheats show that the protein content of modern bread wheat (Triticum aestivum) has decreased over time while the starch content increased. In addition, it was shown that, compared to bread wheat, ancient wheats contain more protein and gluten and greater contents of many CD‐active epitopes. Consequently, no single wheat type can be recommended as better for reducing the risks of or mitigating the severity of CD. An estimated 10% of the population of Western countries suffers from gastrointestinal symptoms that lack a clear organic cause and is often referred to as irritable bowel syndrome (IBS). Many of these patients consider themselves gluten sensitive, but in most cases this is not confirmed when tested in a medical setting. Instead, it may be caused by gas formation due to fermentation of fructans present in wheat or, in some patients, effects of non‐gluten proteins. A significant overlap of symptoms with those of CD, IBS and inflammatory bowel disease makes a medical diagnosis a priority. This critical narrative review examines the suggestion that ‘ancient’ wheat types are preferred for health and better tolerance.
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Affiliation(s)
- Fred Brouns
- NUTRIM‐School for Nutrition and Translational Research in Metabolism Maastricht University Maastricht The Netherlands
| | - Sabrina Geisslitz
- Institute of Applied Biosciences Karlsruhe Institute of Technology (KIT) Karlsruhe Germany
| | - Carlos Guzman
- ETSIAM Edificio Gregor Mendel Universidad de Córdoba Córdoba Spain
| | - Tatsuya M. Ikeda
- Western Region Agricultural Research Centre National Agriculture and Food Research Organization (NAR0) Hiroshima Japan
| | - Ahmad Arzani
- College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Giovanni Latella
- Gastroenterology, Hepatology and Nutrition Division University of L’Aquila L’Aquila Italy
| | | | | | | | | | | | - Daisy Jonkers
- NUTRIM School for Nutrition and Translational Research in Metabolism Maastricht University Maastricht The Netherlands
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Szczuko M, Syrenicz A, Szymkowiak K, Przybylska A, Szczuko U, Pobłocki J, Kulpa D. Doubtful Justification of the Gluten-Free Diet in the Course of Hashimoto's Disease. Nutrients 2022; 14:nu14091727. [PMID: 35565695 PMCID: PMC9101474 DOI: 10.3390/nu14091727] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/19/2022] [Accepted: 04/20/2022] [Indexed: 12/12/2022] Open
Abstract
The popularization of the gluten-free diet brings with it a fashion for its use, which can harm the treatment of Hashimoto's disease. The few studies in this regard do not confirm positive changes resulting from a gluten-free diet. At the same time, the presence of other comorbid autoimmune diseases in this group of patients is increasing. This may have important implications for the interpretation of test results and the need for a gluten-free diet in some patients. In this review, the PubMed database was searched for links between a gluten-free diet, Hashimoto's disease, and autoimmune diseases. When analyzing the available literature, we found no basis for introducing a gluten-free diet for the standard management of Hashimoto patients. The recommended diet is instead an anti-inflammatory diet that levels the supply (to compensate for deficiencies) of vitamin D, iodine, and selenium, which are found in plant products rich in polyphenols, antioxidants, and omega-3 fatty acids, as illustrated in this article.
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Affiliation(s)
- Małgorzata Szczuko
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University, 71-460 Szczecin, Poland; (K.S.); (U.S.)
- Correspondence: ; Tel.: +48-91-441-4810
| | - Anhelli Syrenicz
- Department of Endocrinology, Metabolic Diseases and Internal Diseases, Pomeranian Medical University, 70-252 Szczecin, Poland; (A.S.); (J.P.)
| | - Katarzyna Szymkowiak
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University, 71-460 Szczecin, Poland; (K.S.); (U.S.)
| | - Aleksandra Przybylska
- Department of Internal Medicine and Diabetology, Poznan University of Medical Sciences, 60-834 Poznań, Poland;
| | - Urszula Szczuko
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University, 71-460 Szczecin, Poland; (K.S.); (U.S.)
| | - Jakub Pobłocki
- Department of Endocrinology, Metabolic Diseases and Internal Diseases, Pomeranian Medical University, 70-252 Szczecin, Poland; (A.S.); (J.P.)
| | - Danuta Kulpa
- Department of Genetics, Plant Breeding and Biotechnology, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology, 71-434 Szczecin, Poland;
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Halstead-Nussloch G, Tanaka T, Copetti D, Paape T, Kobayashi F, Hatakeyama M, Kanamori H, Wu J, Mascher M, Kawaura K, Shimizu KK, Handa H. Multiple Wheat Genomes Reveal Novel Gli-2 Sublocus Location and Variation of Celiac Disease Epitopes in Duplicated α-Gliadin Genes. FRONTIERS IN PLANT SCIENCE 2021; 12:715985. [PMID: 34539709 PMCID: PMC8446623 DOI: 10.3389/fpls.2021.715985] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 08/12/2021] [Indexed: 05/28/2023]
Abstract
The seed protein α-gliadin is a major component of wheat flour and causes gluten-related diseases. However, due to the complexity of this multigene family with a genome structure composed of dozens of copies derived from tandem and genome duplications, little was known about the variation between accessions, and thus little effort has been made to explicitly target α-gliadin for bread wheat breeding. Here, we analyzed genomic variation in α-gliadins across 11 recently published chromosome-scale assemblies of hexaploid wheat, with validation using long-read data. We unexpectedly found that the Gli-B2 locus is not a single contiguous locus but is composed of two subloci, suggesting the possibility of recombination between the two during breeding. We confirmed that the number of immunogenic epitopes among 11 accessions varied. The D subgenome of a European spelt line also contained epitopes, in agreement with its hybridization history. Evolutionary analysis identified amino acid sites under diversifying selection, suggesting their functional importance. The analysis opens the way for improved grain quality and safety through wheat breeding.
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Affiliation(s)
- Gwyneth Halstead-Nussloch
- Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland
| | - Tsuyoshi Tanaka
- Institute of Crop Science, National Agriculture and Food Research Organization, Tsukuba, Japan
- Research Center for Advanced Analysis, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Dario Copetti
- Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland
- Molecular Plant Breeding, Institute of Agricultural Sciences, ETH Zürich, Zurich, Switzerland
| | - Timothy Paape
- Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland
- Brookhaven National Laboratory, Upton, NY, United States
| | - Fuminori Kobayashi
- Institute of Crop Science, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Masaomi Hatakeyama
- Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland
- Functional Genomics Center Zurich, Zurich, Switzerland
| | - Hiroyuki Kanamori
- Institute of Crop Science, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Jianzhong Wu
- Institute of Crop Science, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Martin Mascher
- Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), Gatersleben, Germany
- German Centre for Integrative Biodiversity Research (iDiv) Halle-Jena-Leipzig, Leipzig, Germany
| | - Kanako Kawaura
- Kihara Institute for Biological Research, Yokohama City University, Yokohama, Japan
| | - Kentaro K. Shimizu
- Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland
- Kihara Institute for Biological Research, Yokohama City University, Yokohama, Japan
| | - Hirokazu Handa
- Institute of Crop Science, National Agriculture and Food Research Organization, Tsukuba, Japan
- Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Kyoto, Japan
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Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03729-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractThe chemical composition of 4 spring wheat species was analyzed: einkorn (Triticum monococcum) (local cv.), emmer (Triticum dicoccon) (Lamella cv.), spelt (Triticum spelta) (Wirtas cv.), and common wheat (Triticum aestivum) (Rospuda cv.). Mean emmer and einkorn yield was significantly lower than that of common wheat. The analyses of the wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese, and zinc. The grains of the tested ancient wheats were richer in protein, lipids, crude fibre, and crude ash than the common wheat grains. The significantly highest levels of crude protein, ether extract, and crude ash were found in einkorn. As the protein concentration in the grain increased, the calcium, magnesium, and potassium levels increased, and the zinc and manganese levels decreased. Genotypic differences between the studied wheats were reflected in the concentrations of the minerals and nutrients, an observation which can be useful in further cross-linkage studies. Dough made from common wheat and spelt flour showed better performance quality classifying it to be used for bread production. In turn, flour from emmer and einkorn wheat may be intended for pastry products, due to short dough development time and constancy as well as high softening.
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Colombo F, Di Lorenzo C, Biella S, Bani C, Restani P. Ancient and Modern Cereals as Ingredients of the Gluten-Free Diet: Are They Safe Enough for Celiac Consumers? Foods 2021; 10:foods10040906. [PMID: 33924221 PMCID: PMC8074585 DOI: 10.3390/foods10040906] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/14/2021] [Accepted: 04/17/2021] [Indexed: 02/05/2023] Open
Abstract
Celiac disease is an autoimmune disorder that occurs in genetically predisposed individuals after consuming prolamins from some cereals. Although the products available for celiac subjects have increased significantly in quality and quantity over the last few decades, research still focuses on identifying new ingredients to improve the nutritional, sensorial and functional qualities of gluten-free products. In terms of toxicity for people with celiac disease, there is a wide variability between ancient and modern grains. The most contradictory results are related to the role of oats in the gluten-free diet. In order to clarify the role of minor cereals (such as oat) and ancient grains in the diets of celiac patients, this review discusses recent in vitro and in vivo studies performed on those cereals for which the toxicity for celiac subjects is still controversial. According to in vivo studies, selected oat varieties could be tolerated by celiac patients. On the other hands, although some wheat-ancient grains (Triticum monococcum, Triticum aestivum ssp. spelta and Kamut®) showed a reduced in vitro toxicity, to date, these grains are still considered toxic for celiac patients. Contradictory results underline the importance of studying the safety of "unusual" cereals in more detail.
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Pilolli R, De Angelis M, Lamonaca A, De Angelis E, Rizzello CG, Siragusa S, Gadaleta A, Mamone G, Monaci L. Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies. Nutrients 2020; 12:E3824. [PMID: 33327648 PMCID: PMC7765144 DOI: 10.3390/nu12123824] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/09/2020] [Accepted: 12/11/2020] [Indexed: 12/14/2022] Open
Abstract
In this investigation, we reported the production of prototype breads from the processed flours of three specific Triticum turgidum wheat genotypes that were selected in our previous investigation for their potential low toxic/immunogenic activity for celiac disease (CD) patients. The flours were subjected to sourdough fermentation with a mixture of selected Lactobacillus strains, and in presence of fungal endoproteases. The breads were characterized by R5 competitive enzyme linked immunosorbent assay in order to quantify the residual gluten, and the differential efficacy in gluten degradation was assessed. In particular, two of them were classified as gluten-free (<20 ppm) and very low-gluten content (<100 ppm) breads, respectively, whereas the third monovarietal prototype retained a gluten content that was well above the safety threshold prescribed for direct consumption by CD patients. In order to investigate such a genotype-dependent efficiency of the detoxification method applied, an advanced proteomic characterization by high-resolution tandem mass spectrometry was performed. Notably, to the best of our knowledge, this is the first proteomic investigation which benefitted, for protein identification, from the full sequencing of the Triticum turgidum ssp. durum genome. The differences of the proteins' primary structures affecting their susceptibility to hydrolysis were investigated. As a confirmation of the previous immunoassay-based results, two out of the three breads made with the processed flours presented an exhaustive degradation of the epitopic sequences that are relevant for CD immune stimulatory activity. The list of the detected epitopes was analyzed and critically discussed in light of their susceptibility to the detoxification strategy applied. Finally, in-vitro experiments of human gastroduodenal digestion were carried out in order to assess, in-silico, the toxicity risk of the prototype breads under investigation for direct consumption by CD patients. This approach allowed us to confirm the total degradation of the epitopic sequences upon gastro-duodenal digestion.
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Affiliation(s)
- Rosa Pilolli
- Institute of Sciences of Food Production, CNR-ISPA, 70126 Bari, Italy; (A.L.); (E.D.A.); (L.M.)
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, Università degli Studi di Bari Aldo Moro, 70126 Bari, Italy; (M.D.A.); (C.G.R.); (S.S.)
| | - Antonella Lamonaca
- Institute of Sciences of Food Production, CNR-ISPA, 70126 Bari, Italy; (A.L.); (E.D.A.); (L.M.)
| | - Elisabetta De Angelis
- Institute of Sciences of Food Production, CNR-ISPA, 70126 Bari, Italy; (A.L.); (E.D.A.); (L.M.)
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, Università degli Studi di Bari Aldo Moro, 70126 Bari, Italy; (M.D.A.); (C.G.R.); (S.S.)
| | - Sonya Siragusa
- Department of Soil, Plant and Food Science, Università degli Studi di Bari Aldo Moro, 70126 Bari, Italy; (M.D.A.); (C.G.R.); (S.S.)
| | - Agata Gadaleta
- Department of Agricultural and Environmental Sciences, Università degli Studi di Bari Aldo Moro, 70126 Bari, Italy;
| | | | - Linda Monaci
- Institute of Sciences of Food Production, CNR-ISPA, 70126 Bari, Italy; (A.L.); (E.D.A.); (L.M.)
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10
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Pronin D, Börner A, Scherf KA. Old and modern wheat (Triticum aestivum L.) cultivars and their potential to elicit celiac disease. Food Chem 2020; 339:127952. [PMID: 33152854 DOI: 10.1016/j.foodchem.2020.127952] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/23/2020] [Accepted: 08/25/2020] [Indexed: 12/19/2022]
Abstract
One potential explanation for the increasing prevalence of celiac disease (CD) over the past decades is that breeding may have inadvertently changed the immunoreactive potential of wheat. To test this hypothesis, we quantitated four CD-active peptides, namely the 33-mer and peptides containing the DQ2.5-glia-α1a/DQ2.5-glia-α2 (P1), DQ2.5-glia-α3 (P2) and DQ2.5-glia-γ1 (P3) epitopes, in a set of 60 German hexaploid winter wheat cultivars from 1891 to 2010 and grown in three consecutive years. The contents of CD-active peptides were affected more by the harvest year than by the cultivar. The 33-mer and P1 peptides showed no tendency regarding their absolute contents in the flour, but they tended to increase slightly over time when calculated relative to the α-gliadins. No trends in relative or absolute values were observed for the P2 and P3 peptides derived from α- and γ-gliadins. Therefore, the immunoreactive potential of old and modern wheat cultivars appears to be similar.
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Affiliation(s)
- Darina Pronin
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
| | - Andreas Börner
- Genebank Department, Leibniz Institute of Plant Genetics and Crop Plant Research, Corrensstr. 3, 06466 Seeland, OT Gatersleben, Germany.
| | - Katharina Anne Scherf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 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.
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Van der Laan L, Goad CL, Tilley M, Davila-El Rassi G, Blakey AM, Rayas-Duarte P, Hunger RM, de Oliveira Silva A, Carver BF. Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheat. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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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: 68] [Impact Index Per Article: 17.0] [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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13
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Celiac Antigenicity of Ancient Wheat Species. Foods 2019; 8:foods8120675. [PMID: 31842464 PMCID: PMC6963764 DOI: 10.3390/foods8120675] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/30/2019] [Accepted: 12/06/2019] [Indexed: 01/26/2023] Open
Abstract
Ancient grains have gained renewed interest in the last few years due to their perceived nutritional benefits. The goal of this study was to examine the presence of celiac epitopes in different ancient grains and determine differences in the gliadin protein profile of such grains. To investigate celiac epitopes, an untargeted mass spectrometric method was used, and the gliadin protein profile was studied using reverse phase-HPLC. Our findings show that celiac epitopes can be detected in wheat-related ancient grains, such as einkorn, emmer, and Kamut, indicating that these ancient grains have the potential to elicit the immune response associated with celiac disease. Additionally, the results showed that the gliadin protein composition is significantly different between ancient grain species, which could result in varying functional properties in end-use applications.
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Min F, You Y, Yu F, Yuan J, Mu P, Sang W, Han X, Wu Y, Gao J, Chen H. Assessment of the gluten toxicity of wheat and naan in Xinjiang Uyghur Autonomous Region, China. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fangfang Min
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
- Sino‐German Joint Research Institute Nanchang University Nanchang 330047 China
- School of Food Science and Technology Nanchang University Nanchang 330031 China
| | - Yijiao You
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
- Sino‐German Joint Research Institute Nanchang University Nanchang 330047 China
- School of Food Science and Technology Nanchang University Nanchang 330031 China
| | - Fenglian Yu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
- Sino‐German Joint Research Institute Nanchang University Nanchang 330047 China
- School of Food Science and Technology Nanchang University Nanchang 330031 China
| | - Juanli Yuan
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
- School of Pharmacy Nanchang University Nanchang 330031 China
| | - Peiyuan Mu
- Institute of Crop Research Xinjiang Academy of Agricultural and Reclamation Sciences Shihezi 832000 China
| | - Wei Sang
- Institute of Crop Research Xinjiang Academy of Agricultural and Reclamation Sciences Shihezi 832000 China
| | - Xinnian Han
- Institute of Crop Research Xinjiang Academy of Agricultural and Reclamation Sciences Shihezi 832000 China
| | - Yong Wu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
- Sino‐German Joint Research Institute Nanchang University Nanchang 330047 China
| | - Jinyan Gao
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
- School of Food Science and Technology Nanchang University Nanchang 330031 China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
- Sino‐German Joint Research Institute Nanchang University Nanchang 330047 China
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15
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Brouns F, van Rooy G, Shewry P, Rustgi S, Jonkers D. Adverse Reactions to Wheat or Wheat Components. Compr Rev Food Sci Food Saf 2019; 18:1437-1452. [PMID: 33336916 DOI: 10.1111/1541-4337.12475] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/24/2019] [Accepted: 05/24/2019] [Indexed: 02/06/2023]
Abstract
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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Affiliation(s)
- Fred Brouns
- Dept. of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 40, 6229 ER, Maastricht, The Netherlands
| | - Gonny van Rooy
- Div. of Gastroenterology-Hepatology, Dept. of Internal Medicine, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht Univ. Medical Center, Maastricht, The Netherlands
| | - Peter Shewry
- Rothamsted Research, Harpenden, Hertfordshire, U.K
| | - Sachin Rustgi
- Dept. of Plant and Environmental Sciences, School of Health Research, Clemson Univ., Florence, SC, 29505, U.S.A.,Dept. of Crop & Soil Sciences, Washington State Univ., Pullman, WA, U.S.A
| | - Daisy Jonkers
- Div. of Gastroenterology-Hepatology, Dept. of Internal Medicine, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht Univ. Medical Center, Maastricht, The Netherlands
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16
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Ruiz-Carnicer Á, Comino I, Segura V, Ozuna CV, Moreno MDL, López-Casado MÁ, Torres MI, Barro F, Sousa C. Celiac Immunogenic Potential of α-Gliadin Epitope Variants from Triticum and Aegilops Species. Nutrients 2019; 11:E220. [PMID: 30678169 PMCID: PMC6413208 DOI: 10.3390/nu11020220] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 01/14/2019] [Accepted: 01/17/2019] [Indexed: 12/18/2022] Open
Abstract
The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet. Gluten is the main structural complex of wheat proteins and subjects affected by celiac disease (CD) cannot tolerate gluten protein. Within gluten proteins, α-gliadins constitute the most immunogenic fraction since they contain the main T-cell stimulating epitopes (DQ2.5-glia-α1, DQ2.5-glia-α2, and DQ2.5-glia-α3). In this work, the celiac immunotoxic potential of α-gliadins was studied within Triticeae: diploid, tetraploid, and hexaploid species. The abundance and immunostimulatory capacity of CD canonical epitopes and variants (with one or two mismatches) in all α-gliadin sequences were determined. The results showed that the canonical epitopes DQ2.5-glia-α1 and DQ2.5-glia-α3 were more frequent than DQ2.5-glia-α2. A higher abundance of canonical DQ2.5-glia-α1 epitope was found to be associated with genomes of the BBAADD, AA, and DD types; however, the abundance of DQ2.5-glia-α3 epitope variants was very high in BBAADD and BBAA wheat despite their low abundance in the canonical epitope. The most abundant substitution was that of proline to serine, which was disposed mainly on the three canonical DQ2.5 domains on position 8. Interestingly, our results demonstrated that the natural introduction of Q to H at any position eliminates the toxicity of the three T-cell epitopes in the α-gliadins. The results provided a rational approach for the introduction of natural amino acid substitutions to eliminate the toxicity of three T-cell epitopes, while maintaining the technological properties of commercial wheats.
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Affiliation(s)
- Ángela Ruiz-Carnicer
- Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Isabel Comino
- Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Verónica Segura
- Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Carmen V Ozuna
- Departamento de Mejora Genética Vegetal, Instituto de Agricultura Sostenible (IAS-CSIC), 14004 Córdoba, Spain.
| | - María de Lourdes Moreno
- Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | | | - María Isabel Torres
- Departamento de Biología Experimental, Campus Universitario Las Lagunillas, 23071 Jaén, Spain.
| | - Francisco Barro
- Departamento de Mejora Genética Vegetal, Instituto de Agricultura Sostenible (IAS-CSIC), 14004 Córdoba, Spain.
| | - Carolina Sousa
- Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
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17
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Ribeiro M, Nunes FM. We might have got it wrong: Modern wheat is not more toxic for celiac patients. Food Chem 2018; 278:820-822. [PMID: 30583448 DOI: 10.1016/j.foodchem.2018.12.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 11/02/2018] [Accepted: 12/01/2018] [Indexed: 12/12/2022]
Abstract
If there is a disease in which many myths are part of the daily lives of both patients and clinicians as well as researchers, this must be celiac disease. Here, we discuss the possibility that modern wheat varieties used by man do not have led to the increased prevalence of celiac disease.
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Affiliation(s)
- Miguel Ribeiro
- CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
| | - Fernando M Nunes
- CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
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18
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Dubois B, Bertin P, Hautier L, Muhovski Y, Escarnot E, Mingeot D. Genetic and environmental factors affecting the expression of α-gliadin canonical epitopes involved in celiac disease in a wide collection of spelt (Triticum aestivum ssp. spelta) cultivars and landraces. BMC PLANT BIOLOGY 2018; 18:262. [PMID: 30382818 PMCID: PMC6211434 DOI: 10.1186/s12870-018-1487-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Accepted: 10/17/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Celiac disease (CD) is an autoimmune disorder affecting genetically predisposed individuals whose dietary gluten proteins trigger an inflammatory reaction in the small intestine. Gluten is found in the seeds of cereals like bread wheat (Triticum aestivum ssp. aestivum) and spelt (Triticum aestivum ssp. spelta). The development of new varieties lacking immunogenic peptides is one of the strategies currently investigated to address the CD problem. Among gluten proteins, α-gliadins display the strongest immunogenicity with four main T-cell stimulatory epitopes. The objective of this work was to study the expression of α-gliadin epitopes related to CD in a wide collection of 121 spelt accessions (landraces and varieties, spring and winter accessions) from different provenances, and to analyze the correlation between the presence of epitope sequences in gDNA and their expression (cDNA). The effect of environmental factors (harvest year and N fertilization) on the epitope expression was also investigated. RESULTS TaqMan probes targeting the canonical form of the epitopes were used to evaluate the epitope expression levels. Significant variations in the amount of epitope transcripts were identified between accessions and according to the provenances. Spring accessions showed a significantly higher immunogenicity than winter ones and no influence of spelt breeding on the epitope expression levels could be assessed when comparing landraces and varieties from Northwestern Europe. No correlation was observed between quantitative PCR results obtained from cDNA and gDNA for 45 accessions tested, stressing the need to use markers focusing on epitope transcripts rather than on genomic sequences. A relative stability of the amount of epitopes expressed by a same accession across four harvest years was detected. The fertilization strategy, evaluated through seven N fertilization modalities applied to two commercial spelt varieties, did not influence the epitope expression of the first variety, whereas it had a slight effect for the second one. CONCLUSIONS The results obtained in this work showed that the CD-related epitope expression greatly fluctuated among the spelt accessions studied. This expression was not correlated to the epitope genomic occurrence and environmental factors had almost no influence on the amount of epitope transcripts.
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Affiliation(s)
- Benjamin Dubois
- Unit of Bioengineering, Department of Life Sciences, Walloon Agricultural Research Center, Gembloux, Belgium
- Earth and Life Institute-Agronomy, Catholic University of Louvain, Louvain-la-Neuve, Belgium
| | - Pierre Bertin
- Earth and Life Institute-Agronomy, Catholic University of Louvain, Louvain-la-Neuve, Belgium
| | - Louis Hautier
- Unit of Plant protection and ecotoxicology, Department of Life Sciences, Walloon Agricultural Research Center, Gembloux, Belgium
| | - Yordan Muhovski
- Unit of Bioengineering, Department of Life Sciences, Walloon Agricultural Research Center, Gembloux, Belgium
| | - Emmanuelle Escarnot
- Unit of Breeding and biodiversity, Department of Life Sciences, Walloon Agricultural Research Center, Gembloux, Belgium
| | - Dominique Mingeot
- Unit of Bioengineering, Department of Life Sciences, Walloon Agricultural Research Center, Gembloux, Belgium
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