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 or...

Descripción completa

Detalles Bibliográficos
Autores: 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
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/286463
Acceso en línea:http://hdl.handle.net/10261/286463
https://api.elsevier.com/content/abstract/scopus_id/85130723921
Access Level:acceso abierto
Palabra clave:Tritordeum
IgE binding
Gliadin
Gluten
Gluten-free diet
Glutenin
Immunogenic gluten peptides
Microbiota
id ES_bf4d315fa8545ab4a12e2a76bab7637a
oai_identifier_str oai:digital.csic.es:10261/286463
network_acronym_str ES
network_name_str España
repository_id_str
spelling Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut MicrobiotaHaro, CarmenGuzmán-López, María H.Marín-Sanz, MiriamSánchez-León, SusanaVaquero, LuisPastor, JorgeComino, IsabelSousa Martín, CarolinaVivas, SantiagoLanda, Blanca B.Barro Losada, FranciscoTritordeumIgE bindingGliadinGlutenGluten-free dietGluteninImmunogenic gluten peptidesMicrobiotaGluten 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 reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia e Innovación (España)Agencia Estatal de Investigación (España)European CommissionJunta de AndalucíaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/286463https://api.elsevier.com/content/abstract/scopus_id/85130723921reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#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-I00info:eu-repo/grantAgreement/MICINN//IJC2019-040423-IThe underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.3390/foods11101439https://doi.org/10.3390/foods11101439Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2864632026-05-22T06:33:51Z
dc.title.none.fl_str_mv Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota
title Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota
spellingShingle Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota
Haro, Carmen
Tritordeum
IgE binding
Gliadin
Gluten
Gluten-free diet
Glutenin
Immunogenic gluten peptides
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
dc.creator.none.fl_str_mv 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 Haro, Carmen
author_facet 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_role author
author2 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
author2_role author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv 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]
dc.subject.none.fl_str_mv Tritordeum
IgE binding
Gliadin
Gluten
Gluten-free diet
Glutenin
Immunogenic gluten peptides
Microbiota
topic Tritordeum
IgE binding
Gliadin
Gluten
Gluten-free diet
Glutenin
Immunogenic gluten peptides
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.
publishDate 2022
dc.date.none.fl_str_mv 2022
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/286463
https://api.elsevier.com/content/abstract/scopus_id/85130723921
url http://hdl.handle.net/10261/286463
https://api.elsevier.com/content/abstract/scopus_id/85130723921
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #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
info:eu-repo/grantAgreement/MICINN//IJC2019-040423-I
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
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869418357655076864
score 15.811543

Similares en LA Referencia