000109024 001__ 109024 000109024 005__ 20230519145353.0 000109024 0247_ $$2doi$$a10.1002/jsfa.10982 000109024 0248_ $$2sideral$$a121607 000109024 037__ $$aART-2021-121607 000109024 041__ $$aeng 000109024 100__ $$aSanchez-Leon, S. 000109024 245__ $$aTritordeum breads are well tolerated with preference over gluten-free breads in non-celiac wheat-sensitive patients and its consumption induce changes in gut bacteria 000109024 260__ $$c2021 000109024 5060_ $$aAccess copy available to the general public$$fUnrestricted 000109024 5203_ $$aBACKGROUND 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. 000109024 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000109024 590__ $$a4.125$$b2021 000109024 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b12 / 60 = 0.2$$c2021$$dQ1$$eT1 000109024 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b49 / 144 = 0.34$$c2021$$dQ2$$eT2 000109024 591__ $$aCHEMISTRY, APPLIED$$b21 / 73 = 0.288$$c2021$$dQ2$$eT1 000109024 594__ $$a6.9$$b2021 000109024 592__ $$a0.705$$b2021 000109024 593__ $$aAgronomy and Crop Science$$c2021$$dQ1 000109024 593__ $$aNutrition and Dietetics$$c2021$$dQ1 000109024 593__ $$aFood Science$$c2021$$dQ1 000109024 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000109024 700__ $$aHaro, C. 000109024 700__ $$aVillatoro, M. 000109024 700__ $$aVaquero, L. 000109024 700__ $$aComino, I. 000109024 700__ $$aGonzalez-Amigo, A.B. 000109024 700__ $$aVivas, S. 000109024 700__ $$0(orcid)0000-0002-4251-7695$$aPastor, J. 000109024 700__ $$aSousa, C. 000109024 700__ $$aLanda, B.B. 000109024 700__ $$aBarro, F. 000109024 773__ $$g101, 8 (2021), 3508-3517$$pJ. Sci. Food Agric.$$tJournal of the science of food and agriculture$$x0022-5142 000109024 8564_ $$s509983$$uhttps://zaguan.unizar.es/record/109024/files/texto_completo.pdf$$yPostprint 000109024 8564_ $$s1223223$$uhttps://zaguan.unizar.es/record/109024/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000109024 909CO $$ooai:zaguan.unizar.es:109024$$particulos$$pdriver 000109024 951__ $$a2023-05-18-13:29:00 000109024 980__ $$aARTICLE