Extensive in vitro gastrointestinal digestion markedly reduces the immune‐toxicity of Triticum monococcum wheat: Implication for celiac disease. Issue 9 (26th June 2015)

• Record Type: Journal Article
• Authors: Gianfrani, Carmen; Camarca, Alessandra; Mazzarella, Giuseppe; Di Stasio, Luigia; Giardullo, Nicola; Ferranti, Pasquale; Picariello, Gianluca; Rotondi Aufiero, Vera; Picascia, Stefania; Troncone, Riccardo; Pogna, Norberto; Auricchio, Salvatore; Mamone, Gianfranco
• Is Part Of: Molecular nutrition & food research. Volume 59:Issue 9(2015:Sep.)
• Page Start: 1844
• Page End: 1854
• Publication Date: 2015-06-26
• Subjects: Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.201500126
• Languages: English
• ISSNs: 1613-4125

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <sec id="mnfr2422-sec-0010" sec-type="section"> <title>Scope</title> <p>The ancient diploid <italic>Triticum monococcum</italic> is of special interest as a candidate low‐toxic wheat species for celiac disease patients. Here, we investigated how an in vitro gastro‐intestinal digestion, affected the immune toxic properties of gliadin from diploid compared to hexaploid wheat.</p> </sec> <sec id="mnfr2422-sec-0020" sec-type="section"> <title>Methods and results</title> <p>Gliadins from <italic>Triticum monococcum</italic>, and <italic>Triticum aestivum</italic> cultivars were digested using either a partial proteolysis with pepsin‐chymotrypsin, or an extensive degradation that used gastrointestinal enzymes including the brush border membrane enzymes. The immune stimulatory properties of the digested samples were investigated on T‐cell lines and jejunal biopsies from celiac disease patients. The T‐cell response profile to the <italic>Triticum monococcum</italic> gliadin was comparable to that obtained with <italic>Triticum aestivum</italic> gliadin after the partial pepsin‐chymotrypsin digestion. In contrast, the extensive gastrointestinal hydrolysis drastically reduced the immune stimulatory properties of <italic>Triticum monococcum</italic> gliadin. MS‐based analysis showed that several <italic>Triticum monococcum</italic> peptides, including known T‐cell epitopes, were degraded during the gastrointestinal treatment, whereas many of <italic>Triticum aestivum</italic> gliadin survived the gastrointestinal digestion.</p> </sec> <sec id="mnfr2422-sec-0030" sec-type="section"> <title>Conclusion</title> <p>The pattern of <italic>Triticum monococcum</italic> gliadin proteins is sufficiently different from those of common hexaploid wheat to determine a lower toxicity in celiac disease patients following in vitro simulation of human digestion.</p> </sec> </abstract>