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Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat

Author:
Vaquero, Luis, Comino, Isabel, Vivas, Santiago, Rodríguez‐Martín, Laura, Giménez, María J, Pastor, Jorge, Sousa, Carolina, Barro, Francisco
Source:
Journal of the science of food and agriculture 2018 v.98 no.6 pp. 2201-2209
ISSN:
0022-5142
Subject:
barley, celiac disease, diet, digestibility, durum wheat, epitopes, excretion, feces, food processing, gastrointestinal system, gluten, gluten-free bread, hybridization, immunotoxicity, ingestion, peptides
Abstract:
BACKGROUND: Tritordeum is a novel cereal obtained from the hybridization between durum wheat and a wild barley. This study evaluates acceptance, digestibility and immunotoxic properties of tritordeum, a novel cereal for food processing. Nineteen healthy volunteers participated in a study with different diets to compare tritordeum bread with wheat and gluten‐free breads. RESULTS: Tritordeum breads had a similar acceptance to the wheat bread usually consumed, and the acceptance was significantly higher than the gluten‐free bread and standardized wheat bread supplied in the study. There was no evidence for gastrointestinal symptoms among volunteers during the study. The reductions in the numbers of immunogenic epitopes in tritordeum in comparison with wheat were 78% for α‐gliadins, 57% for γ‐gliadins and 93% for ω‐gliadins. The analysis of gluten immunogenic peptides (GIP) in stool samples showed a significantly lower excretion in the tritordeum ingestion phase than in the wheat ingestion phase. CONCLUSIONS: These results suggest that tritordeum may be an option of interest for general food processing, and especially for those who want to reduce their intake of gluten. However, it is not suitable for celiac disease sufferers as it contains gluten. © 2017 Society of Chemical Industry
Agid:
5920160