Haro Carmen, Guzmán-López María H, Marín-Sanz Miriam, Sánchez-León Susana, Vaquero Luis, Pastor Jorge, Comino Isabel, Sousa Carolina, Vivas Santiago, Landa Blanca B, Barro Francisco
Department of Crop Protection, Institute for Sustainable Agriculture-Spanish National Research Council (IAS-CSIC), 14004 Córdoba, Spain.
Department of Plant Breeding, Institute for Sustainable Agriculture-Spanish National Research Council (IAS-CSIC), 14004 Córdoba, Spain.
Foods. 2022 May 16;11(10):1439. doi: 10.3390/foods11101439.
Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD). GFD has gained popularity among individuals who want to reduce their gluten intake. Tritordeum is a cereal species that originated after crossing durum wheat with wild barley and differs from bread wheat in its gluten composition. In this work, we have characterized the immunogenic epitopes of tritordeum bread and results from a four-phase study with healthy adults for preferences of bread and alterations in the gut microbiota after consuming wheat bread, gluten-free bread, and tritordeum bread are reported. Tritordeum presented fewer peptides related to gluten proteins, CD-epitopes, and IgE binding sites than bread wheat. Participants rated tritordeum bread higher than gluten-free bread. Gut microbiota analysis revealed that the adherence to a strict GFD involves some minor changes, especially altering the species producing short-chain fatty acids. However, the short-term consumption of tritordeum bread does not induce significant changes in the diversity or community composition of the intestinal microbiota in healthy individuals. Therefore, tritordeum bread could be an alternative for healthy individuals without wheat-related pathologies who want to reduce their gluten consumption without harming their gut health.
麸质蛋白决定了小麦的烘焙品质。然而，麸质也与一些人类疾病有关，目前针对这些疾病唯一的治疗方法是采用无麸质饮食（GFD）。无麸质饮食在那些想要减少麸质摄入量的人群中越来越受欢迎。二粒小麦是一种谷物品种，由硬粒小麦与野生大麦杂交培育而成，其麸质成分与面包小麦不同。在这项研究中，我们对二粒小麦面包的免疫原性表位进行了表征，并报告了一项针对健康成年人的四阶段研究结果，该研究涉及食用小麦面包、无麸质面包和二粒小麦面包后对面包的偏好以及肠道微生物群的变化。与面包小麦相比，二粒小麦中与麸质蛋白、CD表位和IgE结合位点相关的肽较少。参与者对二粒小麦面包的评分高于无麸质面包。肠道微生物群分析表明，严格遵循无麸质饮食会引起一些微小变化，尤其是改变产生短链脂肪酸的物种。然而，健康个体短期食用二粒小麦面包不会导致肠道微生物群的多样性或群落组成发生显著变化。因此，对于没有小麦相关疾病且希望在不损害肠道健康的情况下减少麸质摄入的健康个体来说，二粒小麦面包可能是一种选择。
