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Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.
PLoS One. 2014; 9(3):e90898.Plos

Abstract

Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world.

Authors+Show Affiliations

Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain.Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain.Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain.Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain.Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24621595

Citation

Gil-Humanes, Javier, et al. "Reduced-gliadin Wheat Bread: an Alternative to the Gluten-free Diet for Consumers Suffering Gluten-related Pathologies." PloS One, vol. 9, no. 3, 2014, pp. e90898.
Gil-Humanes J, Pistón F, Altamirano-Fortoul R, et al. Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies. PLoS One. 2014;9(3):e90898.
Gil-Humanes, J., Pistón, F., Altamirano-Fortoul, R., Real, A., Comino, I., Sousa, C., Rosell, C. M., & Barro, F. (2014). Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies. PloS One, 9(3), e90898. https://doi.org/10.1371/journal.pone.0090898
Gil-Humanes J, et al. Reduced-gliadin Wheat Bread: an Alternative to the Gluten-free Diet for Consumers Suffering Gluten-related Pathologies. PLoS One. 2014;9(3):e90898. PubMed PMID: 24621595.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies. AU - Gil-Humanes,Javier, AU - Pistón,Fernando, AU - Altamirano-Fortoul,Rossana, AU - Real,Ana, AU - Comino,Isabel, AU - Sousa,Carolina, AU - Rosell,Cristina M, AU - Barro,Francisco, Y1 - 2014/03/12/ PY - 2013/10/20/received PY - 2014/02/06/accepted PY - 2014/3/14/entrez PY - 2014/3/14/pubmed PY - 2015/5/30/medline SP - e90898 EP - e90898 JF - PloS one JO - PLoS One VL - 9 IS - 3 N2 - Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world. SN - 1932-6203 UR - https://www.unboundmedicine.com/medline/citation/24621595/Reduced_gliadin_wheat_bread:_an_alternative_to_the_gluten_free_diet_for_consumers_suffering_gluten_related_pathologies_ L2 - https://dx.plos.org/10.1371/journal.pone.0090898 DB - PRIME DP - Unbound Medicine ER -