Search Results (38)

The technological properties of durum wheat grain are determined by prolamins (gliadins and glutenins). Information on the allelic composition of key loci remains incomplete despite existing global studies examining prolamin variability. This highlighted the need to study these traits in durum wheat in Kazakhstan. The effects of specific gliadin components with high- and low-molecular-weight glutenin fractions on gluten quality are also not fully clarified. This study aimed to characterise allelic diversity at prolamin-coding loci and evaluate associated grain quality traits. Using native and denaturing SDS-electrophoresis, 181 tetraploid wheat accessions from Kazakhstan, an International germplasm collection, and 26 breeding lines were analysed for allelic variation and associations with protein content, gluten content, gluten index, and SDS-sedimentation. The γ45 gliadin component and Glu-A3a allele were positively associated with SDS-sedimentation and gluten index, while Glu-B3b had a negative effect. Distinct prolamin profiles were observed among accessions from different ecological and geographical locations. These results support the selection of superior durum wheat genotypes and enable the identification of favourable allele combinations at the Gli-1, Gli-2, Glu-1, and Glu-3 loci in cultivars from Kazakhstan. Comparison with global tetraploid wheat germplasm collections demonstrates unique genetic diversity in genotypes, providing a valuable basis for breeding programs aimed at improving grain and gluten quality in durum wheat in Kazakhstan and Central Asian countries. Full article

Background/Objectives: Medicinal herbs produce valuable substances with therapeutic potential. The chemical structures of those substances are often converted by gut microbiota. Our previous studies showed that several kinds of bioactive molecules are newly generated in fermented medicinal herbal extract with plant-derived lactic acid bacteria (LABs). Methods: The fermented extract of Atractylodes Japonica Rhizoma (AJR), which is designated as “Byakujutsu” in Japan, with a plant-derived LAB strain IJH-SONE68 was prepared and whether the fermented extract could help reduce symptoms of food allergies, especially wheat intolerance, was confirmed using animal model. Results: It has been found that the fermented extract significantly ameliorates the anaphylaxis score (from 3.0 to 1.0, p = 0.003) of gliadin-induced allergic model mice (specific-pathogen-free, BALB/cJ) accompanied with the modulation of serum total immunoglobulin E (IgE) (from 778 to 518 ng/mL, p = 0.006), interferon (IFN)-γ (from 6.6 to 9.5 pg/mL, p < 0.001), and interleukin (IL)-4 (from 32.0 to 9.1 pg/mL, p < 0.001) levels. Conclusions: The fermented AJR extract may modulate the Th1/Th2 cell balance to alleviate the symptoms of gliadin-induced anaphylaxis in mice. The present study supports the view that the fermentation of medicinal herbal extract prepared using LABs may be a useful procedure for producing therapeutic potential compounds to maintain health. Full article

Gliadin and glutenin extracted from vital wheat gluten were studied using Large Amplitude Oscillatory Shear (LAOS) followed by stop-flow frequency sweep tests after being subjected to short (4 min) and prolonged (60 min) mixing times. The LAOS tests were conducted at up to two different strain amplitudes (γ: 0.1%, 200%; ω: 10 rad/s) to apply small and large deformations to the gliadin and glutenin after mixing for different time periods. Frequency sweep tests (ω: 0.01–100 rad/s, γ: 0.06%) revealed an increase in the elasticity of gliadin with respect to an increasing mixing time, as evidenced by a robust increase in G′(ω), coupled with a less robust increase in G″(ω). Consistent with the increase in elasticity, a progressively lower tanδ(ω) and G′(ω) slope were observed for the gliadin that underwent 60 min of mixing followed by large LAOS deformations. However, G′(ω), G″(ω), and η*(ω) remained constant for glutenin as the mixing time increased. Elastic decay with an increase in tanδ(ω) was found for glutenin when subjected to prolonged mixing followed by large LAOS deformations, which became apparent at high frequencies. The stop-flow LAOS (non-linear region)–frequency sweep (linear region) tests provided an understanding of how exposure to different mixing times and LAOS deformations of different magnitudes influence the mechanical/rheological properties of the main gluten proteins. Full article

Commercial Brazilian wheat flour was subjected to extrusion, oven, and microwave treatments. The solubility, monomeric and polymeric proteins, and the glutenin and gliadin profiles of the gluten were analyzed. In addition, in vitro digestibility and response against potential celiac disease immune-stimulatory epitopes were investigated. All treatments resulted in low solubility of the polymeric and monomeric proteins. The amounts of insoluble proteins increased from 5.6% in control flour to approximately 10% for all (treatments), whereas soluble proteins decreased from 6.5% to less than 0.5% post treatment. In addition, the treatments affected glutenin and gliadin profiles. The amount of α/β-gliadin extracted decreased after all treatments, while that of γ-gliadin was unaffected. Finally, the potential celiac disease immune stimulatory epitopes decreased in oven and microwave treatment using the G12 ELISA, but no change was observed using the R5 antibody. However, the alteration of the gluten structure and complexity was not sufficient to render a product safe for consumption for individuals with celiac disease; the number of potential celiac disease immune-stimulatory epitopes remained high. Full article

Sulforaphane is considered the bioactive metabolite of glucoraphanin after dietary consumption of broccoli sprouts. Although both molecules pass through the gut lumen to the large intestine in stable form, their biological impact on the first intestinal tract is poorly described. In celiac patients, the function of the small intestine is affected by celiac disease (CD), whose severe outcomes are controlled by gluten-free dietary protocols. Nevertheless, pathological signs of inflammation and oxidative stress may persist. The aim of this study was to compare the biological activity of sulforaphane with its precursor glucoraphanin in a cellular model of gliadin-induced inflammation. Human intestinal epithelial cells (CaCo-2) were stimulated with a pro-inflammatory combination of cytokines (IFN-γ, IL-1β) and in-vitro-digested gliadin, while oxidative stress was induced by H₂O₂. LC-MS/MS analysis confirmed that sulforaphane from broccoli sprouts was stable after simulated gastrointestinal digestion. It inhibited the release of all chemokines selected as inflammatory read-outs, with a more potent effect against MCP-1 (IC₅₀ = 7.81 µM). On the contrary, glucoraphanin (50 µM) was inactive. The molecules were unable to counteract the oxidative damage to DNA (γ-H2AX) and catalase levels; however, the activity of NF-κB and Nrf-2 was modulated by both molecules. The impact on epithelial permeability (TEER) was also evaluated in a Transwell^® model. In the context of a pro-inflammatory combination including gliadin, TEER values were recovered by neither sulforaphane nor glucoraphanin. Conversely, in the context of co-culture with activated macrophages (THP-1), sulforaphane inhibited the release of MCP-1 (IC₅₀ = 20.60 µM) and IL-1β (IC₅₀ = 1.50 µM) only, but both molecules restored epithelial integrity at 50 µM. Our work suggests that glucoraphanin should not merely be considered as just an inert precursor at the small intestine level, thus suggesting a potential interest in the framework of CD. Its biological activity might imply, at least in part, molecular mechanisms different from sulforaphane. Full article

The rheological properties and end-use qualities of many foods are mainly determined by the types and levels of grain storage proteins (GSPs) in wheat. GSP levels are influenced by various factors, including tillage management, irrigation, and fertiliser application. However, the effects of irrigation and nitrogen on GSPs remain unclear. To address this knowledge gap, a stationary split–split block design experiment was carried out in low- and high-fertility (LF and HF) soil, with the main plots subjected to irrigation treatments (W0, no irrigation; W1, irrigation only during the jointing stage; W2, irrigation twice during both jointing and flowering stages), subplots subjected to nitrogen application treatments (N0, no nitrogen application; N180, 180 kg/ha; N240, 240 kg/ha; N300, 300 kg/ha), and cultivars tested in sub–sub plots (FDC5, the strong-gluten cultivar Fengdecun 5; BN207, the medium-gluten cultivar Bainong 207). The results showed that GSP levels and processing qualities were significantly influenced by nitrogen application (p < 0.01), N240 was the optimal nitrogen rate, and the influence of irrigation was dependent on soil fertility. Optimal GSP levels were obtained under W2 treatment at LF conditions, and the content was increased by 17% and 16% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. While the optimal GSP levels were obtained under W1 treatments at HF conditions, and the content was increased by 3% and 21% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. Irrigation and nitrogen application increased the glutenin content by increasing Bx7 and Dy10 levels in FDC5, and by increasing the accumulation of Ax1 and Dx5 in BN207. Gliadins were mainly increased by enhancing α/β-gliadin levels. Correlation analysis indicated that a higher soil nitrate (NO₃-N) content increased nitrogen remobilisation in leaves. Path analysis showed that Dy10, Dx5, and γ-gliadin largely determined wet glutenin content (WGC), dough stability time (DST), dough water absorption rate (DWR), and sedimentation value (SV). Therefore, appropriate irrigation and nitrogen application can improve nitrogen remobilisation, GSP levels, and processing qualities, thereby improving wheat quality and production. Full article

The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAGE confirmed the absence of ω-gliadins and the reduced levels of low-molecular-weight glutenins and γ-gliadins. The SRC values of O-free flour fell between the flours with weak and medium gluten strengths. While thermal and pasting properties showed significant differences in sucrose solution but not across flour types, indicating similar starch structures, mixograms displayed distinct variations influenced by both sucrose solution and flour type, highlighting the importance of gluten quality and composition. Cookies made with O-free flour demonstrated similarities to those produced with weak gluten flour, known for their favorable cookie characteristics. This study emphasizes the significant influence of flour gluten composition on cookie-making performance and advocates for the adoption of O-free flour in the development of allergy-friendly cookies. Full article

Several types of gluten-related disorders are known, in which the common starting point is gluten-induced zonulin release. Zonulin results in varying degrees of increased permeability in certain gluten-related disorders but is largely responsible for the development of further pathogenic processes and symptoms. Therefore, it is important to know the barrier-modulating role of individual nutritional components and to what extent the antioxidant substance supports the protection of gliadin-induced membrane damage with its radical scavenging capacity. We investigated the pH dependence of the gliadin-anthocyanin interaction using UV photometry, during which a concentration-dependent interaction was observed at pH 6.8. The barrier modulatory effect of the anthocyanin-rich sour cherry extract (AC) was analyzed on Caco-2 cell culture with pepsin-trypsin-resistant gliadin (PT-gliadin) exposure by TEER measurement, zonula occludens-1 (ZO-1), and Occludin immunohistochemistry. In addition to the TEER-reducing and TJ-rearranging effects of PT-gliadin, NF-κB activation, an increase in cytokine (TNF-α, IFN-γ, and IL-8) release, and mitochondrial ROS levels were observed. We confirmed the anti-inflammatory, stabilizing, and restoring roles of AC extract during gliadin treatment on the Caco-2 monolayer. The extract was able to significantly reduce cytokine and ROS levels despite the known interaction of the main components of the extract with PT-gliadin. Full article

Celiac disease (CD) is an intestinal disease that develops in genetically predisposed individuals and is triggered by the ingestion of gluten. CD was considered a Th1-disease. Today, the role of Th17, IL-21, and IL-17A lymphocytes is well known. Inflammation is regulated by the activity of gluten-specific CD4+ T lymphocytes that produce pro-inflammatory cytokines, including IFN-γ, TNF-α, and IL-21, perpetuating the Th1 response. These cytokines determine an inflammatory state of the small intestine, with consequent epithelial infiltration of lymphocytes and an alteration of the architecture of the duodenal mucosa. B cells produce antibodies against tissue transglutaminase and against deamidated gliadin. Although the role of the adaptive immune response is currently known, the evidence about the role of innate immunity cells is still poorly understood. Epithelial damage determines the release of damage-associated molecular patterns (DAMPs), also known as alarmins. Together with the intestinal epithelial cells and the type 1 innate lymphoid cells (ILC1s), alarmins like TSLP, IL-33, and HMGB1 could have a fundamental role in the genesis and maintenance of inflammation. Our study aims to evaluate the evidence in the literature about the role of ILCs and alarmins in celiac disease, evaluating the possible future diagnostic and therapeutic implications. Full article

Background: Non-celiac wheat sensitivity (NCWS) is a poorly understood gluten-related disorder (GRD) and its prominent symptoms can be ameliorated by gluten avoidance. This study aimed to determine the effectiveness of a probiotic mixture in hydrolyzing gliadin peptides (toxic components of gluten) and suppressing gliadin-induced inflammatory responses in Caco-2 cells. Methods: Wheat dough was fermented with a probiotic mix for 0, 2, 4, and 6 h. The effect of the probiotic mix on gliadin degradation was monitored by SDS-PAGE. The expression levels of IL-6, IL-17A, INF-γ, IL-10, and TGF-β were evaluated using ELISA and qRT-PCR methods. Results: According to our findings, fermenting wheat dough with a mix of B. longum, L. acidophilus, and L. plantarum for 6 h was effective in gliadin degradation. This process also reduced levels of IL-6 (p = 0.004), IL-17A (p = 0.004), and IFN-γ (p = 0.01) mRNA, as well as decreased IL-6 (p = 0.006) and IFN-γ (p = 0.0009) protein secretion. 4 h fermentation led to a significant decrease in IL-17A (p = 0.001) and IFN-γ (p = 0.003) mRNA, as well as reduced levels of IL-6 (p = 0.002) and IFN-γ (p < 0.0001) protein secretion. This process was also observed to increase the expression levels of IL-10 (p < 0.0001) and TGF-β (p < 0.0001) mRNA. Conclusions: 4 h fermentation of wheat flour with the proposed probiotic mix might be a good strategy to develop an affordable gluten-free wheat dough for NCWS and probably other GRD patients. Full article

Immunoglobulin E (IgE)-mediated food allergies to wheat that develop after school age typically shows a type of wheat-dependent exercise-induced anaphylaxis (WDEIA). At present, avoidance of wheat products or postprandial rest after ingesting wheat is recommended for patients with WDEIA, depending on the severity of the allergy symptoms. ω5-Gliadin has been identified as the major allergen in WDEIA. In addition, α/β-, γ-, and ω1,2-gliadins, high and low molecular weight-glutenins, and a few water-soluble wheat proteins have been identified as IgE-binding allergens in a small proportion of patients with IgE-mediated wheat allergies. A variety of approaches have been manufactured to develop hypoallergenic wheat products that can be consumed by patients with IgE-mediated wheat allergies. In order to analyze such approaches, and to contribute to the further improvement, this study outlined the current status of these hypoallergenic wheat productions, including wheat lines with a reduced allergenicity that are mostly constructed for the patients sensitized to ω5-gliadin, hypoallergenic wheat by enzymic degradation/ion exchanger deamidation, and hypoallergenic wheat by thioredoxin treatment. The wheat products obtained by these approaches significantly reduced the reactivity of Serum IgE in wheat-allergic patients. However, either these were not effective on some populations of the patients, or low-level IgE-reactivity to some allergens of the products was observed in the patients. These results highlight some of the difficulties faced in creating hypoallergenic wheat products or hypoallergenic wheat lines through either traditional breeding or biotechnology approaches in developing hypoallergenic wheat completely safe for all the patients allergic to wheat. Full article

Celiac peptide-generating α- and γ-gliadins consist of a disordered N-terminal domain extended by an α-helical-folded C-terminal domain. Celiac peptides, primarily located along the disordered part of α- and γ-gliadin molecules, are nicely exposed and directly accessible to proteolytic enzymes occurring in the gastric (pepsin) and intestinal (trypsin, chymotrypsin) fluids. More than half of the potential celiac peptides identified so far in gliadins exhibit cleavage sites for pepsin. However, celiac peptides proteolytically truncated by one or two amino acid residues could apparently retain some activity toward HLA-DQ2 and HLA-DQ8 receptors in docking experiments. Together with the uncleaved peptides, these still active partially degraded CD peptides account for the incapacity of the digestion process to inactivate CD peptides from gluten proteins. In contrast, sourdough fermentation processes involve other proteolytic enzymes susceptible to the deep degradation of celiac peptides. In particular, sourdough supplemented by fungal prolyl endoproteases enhances the degrading capacities of the sourdough fermentation process toward celiac peptides. Nevertheless, since tiny amounts of celiac peptides sufficient to trigger deleterious effects on CD people can persist in sourdough-treated bread and food products, it is advisable to avoid consumption of sourdough-treated food products for people suffering from celiac disease. As an alternative, applying the supplemented sourdough process to genetically modified low gluten or celiac-safe wheat lines should result in food products that are safer for susceptible and CD people. Full article

To characterize and compare the protein quality of ten durum wheat genotypes grown under three cropping modalities in Algeria (subhumid in Algiers, subhumid-semiarid in Constantine, and semiarid in Sétif), the protein profile of their kernels was performed by High-Performance Liquid Chromatography (SE-HPLC and RP-HPLC). The “variety” factor has a major impact, mainly on the insoluble fraction (Fi), on the gliadin/glutenin ratio, on the large and small glutenin aggregates (F1 and F2, respectively), and on ω-gliadins and high molecular weight albumins (F3). Conversely, the total protein content and the albumin-globulin fraction (F5) depend mainly on the environment. The α- β- and γ-gliadins (F4) are equally dependent on variety and environment. The subhumid-semiarid agroecological conditions of Constantine (SH-SA) favored an important accumulation of proteins (14.1%), particularly by an increased synthesis of omega gliadins and high-molecular-weight glutenin subunits (HMW-GS), compared to those of Algiers (SH) and Sétif (SA). For these latter environments, metabolic-type proteins are predominant, reflected in a higher F5 fraction (p < 0.05) (albumin and globulin), and significantly more alpha-beta and gamma gliadins. The use of chromatographic analyses to characterize wheat genotypes remains a reliable tool for breeding and variety promotion programs and can provide a better understanding of the ecophysiology of cereal crops. Full article

At present, under the conditions of climate change, for mainly environmental but also economic reasons, especially in the case of new wheat genotypes, alternative cropping systems are recommended in addition to the common conventional system. The aim of this study was to determine the effect of the integrated system (INTEG) and conventional system (CONV) on the physiological parameters, yield, and mineral composition of the grain, as well as the amount and quality of protein of winter wheat Hymalaya (hybrid cv.) and Formacja (population cv.) against the background of changing hydrothermal conditions in the years of the study. The field experiment was carried out in 2016–2019 in Przecław (50°11′00″ N, 21°29′00″ E), Poland. More favorable values of physiological parameters and grain yield were found in the CONV system than in the INTEG system. A more efficient course of the photosynthesis process in cv. Hymalaya effected a higher grain yield, which was similar in the INTEG system to that of cv. Formacja from the CONV system. The use of the CONV system effected an increase in the grain quality traits as well as the sum of gliadins and glutenins, including the subunits γ gliadins, LMW glutenins, and HMW glutenins. Grain of cv. Hymalaya from the INTEG system had higher contents of Fe, Mn, and Mg and more favorable composition of glutenin proteins and their HMW/LMW ratio than cv. Formacja. Higher values of quality traits and gluten protein fractions and subunits, along with a reduction in the grain yield of wheat cultivars, were favored by periods with rainfall deficit in the wheat ripening period, where low hydrothermal coefficients were recorded. Full article

Field experiments were conducted, aiming to evaluate whether the late-season foliar urea application (35 kg N ha⁻¹) is effective in improving grain yield and protein-related quality in ten common wheat cultivars during two consecutive growing seasons. On average, late urea application significantly (p < 0.05) increased grain yields, thousand kernel, and hectolitre weight. The total grain protein significantly (p < 0.05) increased by 17.5% under urea application, while dough mixing behaviour was improved by increasing flour water absorption and reducing the degree of softening. Considering dough elastic properties, the changes in dough energy and maximum resistance under urea application were strongly cultivar dependent and their values compared to control varying from −12.7% to +42.4% and −25.1% to +7.7%, respectively. The distribution of grain storage proteins was significantly influenced by late urea application, but to a lesser extent than the total grain proteins. The proportion of total gliadins, α- and γ-gliadins increased by 5.3%, 5.8%, and 6.5%, respectively, while total glutenins and high-molecular weight glutenins decreased by 4.5% and 7.4%, respectively. In summary, the late-season application of urea has greatly improved the protein-related quality without considerable disruption of the storage proteins composition. Full article