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Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

Gélinas, Pierre, McKinnon, Carole
International journal of food science & technology 2016 v.51 no.8 pp. 1801-1810
Triticum turgidum subsp. dicoccon, baking, bread dough, breadmaking, durum wheat, enzyme-linked immunosorbent assay, epitopes, fermentation, gluten, hexaploidy, monoclonal antibodies, tetraploidy
Differences in the level of coeliac‐active gluten epitopes in wheat might have some significance for individuals reporting noncoeliac gluten sensitivity. The aim of this study was to compare the reactivity of epitopes towards ELISA R5 and G12 monoclonal antibodies in ancient (emmer; Khorasan wheat; spelt) and modern wheat (common bread wheat; durum), and to check whether the bread‐making process leads to the degradation of epitopes. Data from ELISA R5 and G12 did not match gluten dry weight in wheat. Bread dough fermentation and extensive baking did not change the reactivity of coeliac‐active epitopes towards monoclonal antibodies. Compared to hexaploid bread‐type wheat (spelt; common bread wheat), ancient and modern pasta‐type tetraploid wheat (emmer; Khorasan; durum) had less epitopes reactive towards ELISA R5 and G12 and might be preferable for wheat‐sensitive individuals looking for food with reduced coeliac‐active epitopes.