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Food Res Int. 2017 Jan;91:92-102. doi: 10.1016/j.foodres.2016.11.034. Epub 2016 Dec 2.

Peptides from gluten digestion: A comparison between old and modern wheat varieties.

Author information

1
Department of Food Science, University of Parma, Parco Area delle Scienze 59/A, 43124, Italy. Electronic address: barbara.prandi@unipr.it.
2
Department of Food Science, University of Parma, Parco Area delle Scienze 59/A, 43124, Italy.
3
Open Fields S.R.L., Strada Consortile 2, 43044 Collecchio, PR, Italy.

Abstract

Coeliac disease is an autoimmune enteropathy that develops in genetically predisposed subjects after the ingestion of gluten or related proteins. Coeliac disease has an increasing incidence in the last years in western countries and it has been suggested that wheat breeding might have contributed to select more toxic forms of gluten. In this work, we analysed gluten peptides generated by in vitro digestion of different old and modern Triticum varieties, using LC-MS. We concluded that old varieties analysed produced a higher quantity of peptides containing immunogenic and toxic sequences than modern ones. Thus old wheat lines are not to be considered "safer" for subjects that are genetically predisposed to celiac disease.

KEYWORDS:

Coeliac disease; Gluten peptides; In vitro digestion; Old wheat; Wheat breeding

PMID:
28290332
DOI:
10.1016/j.foodres.2016.11.034
[Indexed for MEDLINE]

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