Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies
In this investigation, we reported the production of prototype breads from the processed flours of three specific <i>Triticum turgidum</i> wheat genotypes that were selected in our previous investigation for their potential low toxic/immunogenic activity for celiac disease (CD) patients....
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MDPI AG
2020-12-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/12/12/3824 |
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| author | Rosa Pilolli Maria De Angelis Antonella Lamonaca Elisabetta De Angelis Carlo Giuseppe Rizzello Sonya Siragusa Agata Gadaleta Gianfranco Mamone Linda Monaci |
| author_facet | Rosa Pilolli Maria De Angelis Antonella Lamonaca Elisabetta De Angelis Carlo Giuseppe Rizzello Sonya Siragusa Agata Gadaleta Gianfranco Mamone Linda Monaci |
| author_sort | Rosa Pilolli |
| collection | DOAJ |
| description | In this investigation, we reported the production of prototype breads from the processed flours of three specific <i>Triticum turgidum</i> 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 <i>Lactobacillus</i> 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 <i>Triticum turgidum</i> ssp. <i>durum</i> 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. |
| first_indexed | 2024-03-10T14:05:09Z |
| format | Article |
| id | doaj.art-a7728d3e208d4c5ca2778788d60ac560 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T14:05:09Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-a7728d3e208d4c5ca2778788d60ac5602023-11-21T00:48:20ZengMDPI AGNutrients2072-66432020-12-011212382410.3390/nu12123824Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification StrategiesRosa Pilolli0Maria De Angelis1Antonella Lamonaca2Elisabetta De Angelis3Carlo Giuseppe Rizzello4Sonya Siragusa5Agata Gadaleta6Gianfranco Mamone7Linda Monaci8Institute of Sciences of Food Production, CNR-ISPA, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, Università degli Studi di Bari Aldo Moro, 70126 Bari, ItalyInstitute of Sciences of Food Production, CNR-ISPA, 70126 Bari, ItalyInstitute of Sciences of Food Production, CNR-ISPA, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, Università degli Studi di Bari Aldo Moro, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, Università degli Studi di Bari Aldo Moro, 70126 Bari, ItalyDepartment of Agricultural and Environmental Sciences, Università degli Studi di Bari Aldo Moro, 70126 Bari, ItalyInstitute of Food Sciences, CNR-ISA, 83100 Avellino, ItalyInstitute of Sciences of Food Production, CNR-ISPA, 70126 Bari, ItalyIn this investigation, we reported the production of prototype breads from the processed flours of three specific <i>Triticum turgidum</i> 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 <i>Lactobacillus</i> 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 <i>Triticum turgidum</i> ssp. <i>durum</i> 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.https://www.mdpi.com/2072-6643/12/12/3824gluten-freedetoxification strategiessourdoughceliac diseaseepitopesin-vitro simulated human gastroduodenal digestion |
| spellingShingle | Rosa Pilolli Maria De Angelis Antonella Lamonaca Elisabetta De Angelis Carlo Giuseppe Rizzello Sonya Siragusa Agata Gadaleta Gianfranco Mamone Linda Monaci Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies Nutrients gluten-free detoxification strategies sourdough celiac disease epitopes in-vitro simulated human gastroduodenal digestion |
| title | Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies |
| title_full | Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies |
| title_fullStr | Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies |
| title_full_unstemmed | Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies |
| title_short | Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies |
| title_sort | prototype gluten free breads from processed durum wheat use of monovarietal flours and implications for gluten detoxification strategies |
| topic | gluten-free detoxification strategies sourdough celiac disease epitopes in-vitro simulated human gastroduodenal digestion |
| url | https://www.mdpi.com/2072-6643/12/12/3824 |
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