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Gluten and “toxic” fractions (part I)

by luciano

– the structure of the gliadin and the toxicity of some fraction –
Gluten which is a protein compound formed by the prolamine, known as gliadin in wheat and responsible for the main phenomena of adverse reactions, and glutenin present mainly in the endosperm of cereal caryopsis such as wheat, spelled, rye and barley. Gluten is formed when water, flour and yeast are mixed: gliadin and glutenin combine to form a mixture characterized by viscosity, elasticity and cohesion. Therefore the quantity and integrity of the proteins that make up the gluten present in a flour are an important index to evaluate the quality and aptitude for baking.
Gliadin and glutenin, therefore, have been the subject of numerous research both in relation to the properties concerning the rheological characteristics of the doughs and to the adverse reactions that activate the immune system. Studies have been carried out on celiac disease that have discovered who and how this pathology is caused: they are some peptides (a set of amino acids) present, especially in the gliadin that contain sequences that are toxic, ie they activate the adverse reaction in genetically predisposed subjects of the immune system. The gliadin, in turn, is composed of several sub-units and these contain the “toxic” fractions in different quantities and qualities. Not only has William Hekkins’ research highlighted how the shape and location of gliadin molecules also influence not only chemical and physical properties but also toxicity.
“The gliadin proteins are heterogenous in different regions of the molecule and consequently differ in phisical and chemical properties. About 35% of the gliadin molecule is the alfa helix form, whereas 35% are beta turns(5). The latter are concentrated in the N terminal and C terminal more apolar parts of the gliadin. The remaining part has a random structure. These form have conseguences for the immunogenecity of the different regions in the molecule. Especially beta-turns are immunogenic.” The Toxicity of wheat prolamins William TH. J. M. Hekkens Annales Nestlé 1995 n. 51.
The study also analyzed the mechanism underlying the toxicity by detecting how “the passage of undigested gliadin fragments (fragments longer than 8 amino acids) or a lower tolerance to gliadin causes the immune system to react”. It is not enough, therefore, to know how much gliadin is present in a grain, but it is necessary to have the complete screening of its sub-units (quality, quantity, and, according to the study mentioned also form and position). The study on the “structure of gliadin” could partly explain why some ancient grains (for example, the monococcus), despite having a quantity of gliadin (and in particular alpha gliadin) not inferior to modern grains, have almost zero toxic levels.
Depeening:
The Toxicity of wheat prolamins

Fodmaps (Fermentable, Oligo-, Di-, Mono-saccharides And Polyols)

by luciano

Over the years, numerous evidences have emerged that the ingestion of certain short-chain carbohydrates, including lactose, fructose and sorbitol, fructans and galacol oligosaccharides, induces the typical symptoms of irritable bowel syndrome.One method of decreasing the amount of FODMAPs and possibly the bioactivity of ATIs in bread (and thus theoretically improving its tolerability), is the utilization of prolonged fermentation processes in breadmaking. Sourdough fermentation activates some proteolytic and fructosidase enzymes in dough, and can thus decrease the amount of proteins and fructans in the end products [14,15,16,17]. The FODMAP content of sourdough bread can be reduced by up to 90% by utilizing a specific sourdough system, as demonstrated in our previous study [16]. Taken together, sourdough baking could theoretically result in wheat products with improved gastrointestinal tolerability. (Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome Reijo Laatikainen et altri. Published: 4 November 2017.) Note: The references in the text refer to the bibliography of the aforementioned study.
Yeast, on the other hand, produces inulinase and invertase enzymes which work together to effectively hydrolyze fructans (Nilsson and others 1987). Fermentation with S. cerevisiae for 1.7 h reduced fructan content of whole wheat and white flour by 33% and 48%, respectively (Knez and others 2014). (A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity – Chapter Fermentation and microbial enzymes – Lisa Kissing Kucek, Lynn D. Veenstra, Plaimein Amnuaycheewa, and Mark E. Sorrells. Comprehensive Reviews in Food Science and Food Safety Vol. 14, 2015)

The rediscovery of the cultivation of the oldest grain: the monococcum wheat (also called einkorn).

by luciano

We find a very detailed description on the cultivation of the monococcus, Monlis, Hammurabi and ID331 varieties, in an interesting degree thesis. Lorenzo Moi in 2013 under the supervision of CREA followed in Orosei Sardegna, all the stages of sowing, cultivation, harvesting and processing of these varieties that were also subjected to many analyzes concerning the various processing phases. (UNIVERSITY OF PADOVA DEPARTMENT OF AGRONOMY, ANIMALS, FOOD, NATURAL RESOURCES AND ENVIRONMENT Master’s degree in Agricultural Sciences and Technologies. THE MONOCOCCO WHEAT (Triticum monococcum L. ssp. Monococcum) IN SARDINIA: AGRONOMIC, RHEOLOGICAL, TECHNOLOGICAL AND DEVELOPMENT POSSIBILITIES Supervisor Prof. Marco Lucchin Correlatori Dr. Norberto Pogna Dr. Laura Gazza. Laureando Lorenzo Moi). Lorenzo Moi, Padovano, has dedicated himself to the rediscovery of ancient grains with rare passion, determination and expertise that have led him year after year to obtain unique products for organoleptic and healthy characteristics while preserving the biodiversity of the environment.
“Quando nel 2016 sono rientrato in Sardegna ho deciso che quella della coltivazione e trasformazione del grano diventasse la mia attività principale – racconta Lorenzo Moi –. Abbiamo iniziato a piccoli passi e ora abbiamo un’estensione di circa 15 ettari, che contiamo di triplicare nei prossimi anni. Per ora vendiamo solo ai privati, ma ci stiamo organizzando per aprire uno spaccio nel nostro mulino di Orosei. Vendiamo farina, pane carasau e vari tipi di pasta fresca, dalla fregula ai malloreddus». Il marchio che sta cominciando a cavalcare anche l’onda lunga del commercio elettronico si chiama “I grani di Atlantide” e richiama il mito ma anche il concetto di terra fertile. Un grano che punta sul suo alto contenuto proteico e che previene la celiachia: come testimoniano le relazioni degli Istituti di Gastroenterologia dell’università di Brescia e Federico II di Napoli.”