Tritordeum breads are well tolerated with preference over gluten-free breads in non-celiac wheat-sensitive patients and its consumption induce changes in gut bacteria

Sanchez-Leon, S. ; Haro, C. ; Villatoro, M. ; Vaquero, L. ; Comino, I. ; Gonzalez-Amigo, A.B. ; Vivas, S. ; Pastor, J. ; Sousa, C. ; Landa, B.B. ; Barro, F.

Resumen: BACKGROUND
The ingestion of wheat and other cereals are related to several gut disorders. The specific components responsible for non-celiac wheat-sensitivity (NCWS) may include gluten and other compounds. Tritordeum is a new cereal derived from crossing durum wheat with a wild barley species, which differs from bread wheat in its gluten composition. In the present work, we examined the response of NCWS patients to tritordeum bread Gastrointestinal symptoms as well as tritordeum acceptability, gluten immunogenic peptides excretion, and the composition and structure of the intestinal microbiota were evaluated.
RESULTS
Gastrointestinal symptoms of the subjects showed no significant change between the gluten-free bread and the tritordeum bread. Participating subjects rated tritordeum bread higher than the gluten-free bread. Analysis of the bacterial gut microbiota indicated that tritordeum consumption does not alter the global structure and composition of the intestinal microbiota, and only a few changes in some butyrate-producing bacteria were observed.
CONCLUSIONS
All the results derived from acceptability, biochemical and microbiological tests suggest that tritordeum may be tolerated by a sub-set of NCWS sufferers who do not require strict exclusion of gluten from their diet. (c) 2020 Society of Chemical Industry.

Idioma: Inglés

DOI: 10.1002/jsfa.10982

Año: 2021

Publicado en: Journal of the science of food and agriculture 101, 8 (2021), 3508-3517
ISSN: 0022-5142

Factor impacto JCR: 4.125 (2021)

Categ. JCR: AGRICULTURE, MULTIDISCIPLINARY rank: 12 / 60 = 0.2 (2021) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 49 / 144 = 0.34 (2021) - Q2 - T2
Categ. JCR: CHEMISTRY, APPLIED rank: 21 / 73 = 0.288 (2021) - Q2 - T1

Factor impacto CITESCORE: 6.9 - Agricultural and Biological Sciences (Q1) - Nursing (Q1) - Biochemistry, Genetics and Molecular Biology (Q2)

Factor impacto SCIMAGO: 0.705 - Agronomy and Crop Science (Q1) - Nutrition and Dietetics (Q1) - Food Science (Q1)

Tipo y forma: Artículo (PostPrint)