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An opportunity to be seized: digestible and tolerable gluten. Why?

by luciano

An opportunity to be seized: digestible and tolerable gluten. Why?

Gluten (it is a protein compound that is formed when glutenin and gliadin, present in flour, are strongly mixed with water) is responsible for celiac disease in genetically predisposed subjects. Not all gluten is at the origin of this pathology: the research has, in fact, isolated some sequences of amino acids (they are the “bricks” that constitute gluten) that are responsible for the adverse reaction of the innate and adaptive human immune system. These sequences are present (even several times) in the molecular chains (peptides) that constitute gluten, and, above all in gliadins. There are many studies that aim to create grains or flours without these sequences, mixtures where the action of particular bacteria present in the acid paste destroy the toxic fractions. Particular enzymes (proteases produced by Aspergillus) have been identified that can activate a complete enzymatic digestion of gliadin, reducing or eliminating the reactive response of gluten-sensitive T cells. (Toft-Hansen H et al Clin Immunol. 2014 Aug; 153 (2): 323-31. Doi: 10.1016 / j.clim.2014.05.009. Epub 2014 Jun 3).

Gluten is indigestible as such, only if divided into constituent amino acids it can be digested and, after being passed into the blood, be assimilated. The action of “chopping up the gluten is carried out by the enzyme pepsin (it is the most important of the digestive enzymes and, activated by hydrochloric acid, attacks proteins and breaks them down into fragments called polypeptides which will then be broken down into individual amino acids by trypsin ), present in the stomach and the enzyme trypsin produced by the pancreas present in the intestine. These two enzymes are not always able to “break up” the gluten and the residues are eliminated by “normal” people. These residues, on the other hand, if they contain toxic sequences activate the response of the immune system that fights them as “enemies”. The more gluten is strong (ie the stronger the bonds of the molecules that make up gluten) the more difficult and the action of enzymes will be longer. You can be born celiac but you can also become genetically predisposed. At greater risk, of course, are the relatives and relatives of celiacs. Scientific research has shown that the use in the diet of foods produced with grains as light as possible and tolerable (with the least possible amount of “toxic epitopes”) reduces the possibility of becoming celiac and is indicated for non-celiac gluten sensitive people. An example regarding the monococcus wheat we find in the study:

“…..Conclusions: Our study shows that Tm (Grano Monococco) is toxic for CD patients as judged on histological and serological criteria, but it was well tolerated by the majority of patients, suggesting that Tm is not a safe cereal for celiacs, but that it may be of value for patients with gluten sensitivity or for prevention of CD.Copyright of European Journal of Nutrition is the property of Springer Science & Business Media B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder’s express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.”

For some time now, scientific research has highlighted another gluten-related disease: non-celiac gluten sensitivity (NCGS). Today it is possible to diagnose it only through a long and complex series of analyzes which, for this reason, cannot be widely applied. The research (well summarized in the attached research) is still on the high seas, in fact, in the realization of biomarkers suitable to diagnose this pathology in a certain and simple way. Finally it should be noted that although there are very many studies, researches and tests on patients, these have proved too partial to be able to define “with certainty” how the NCGS is activated. Gliadins, however, play an important role as anti-gliadin antigen has been found in patients diagnosed with this disease. Finally, the research showed that a light and tolerable gluten is less invasive for those with irritable bowel disease.

Surdough fermentation (I part)

by luciano

The study highlights the action of sourdough both in hydrolyzing (breaking) the proteins rich in proline (gliadin) involved in activating the human immune system both in the hydrolyser gluten (favoring digestibility) and ,above all, the high glutenins molecular weight.

Sourdough and its potential for degradation of gluten

Sourdough is produced using a culture of lactobacillus, frequently in combination with yeast. Sourdough is the oldest method for leavening bread and is still used for some applications. For example, in making bread from rye, perhaps because the dough made from rye flour needs a low pH to be appropriate for baking (Arendt et al., 2007). In comparison with yeast-treated doughs for wheat- or rye-based breads, sourdough produces a distinctively tangy or sour taste, mainly as a result of lactic acid produced by the lactobacilli. Moreover, during sourdough fermentation, proteolysis provides compounds that are precursors for the aroma volatiles and amino acids which are converted by microbes to compounds which are precursors of flavours (Gänzle et al., 2008). Traditionally sourdough is added as an ingredient to unmodified flour of wheat or rye for breadmaking. However, some authors (Rizzello et al., 2007) have proposed sourdough as the major ingredient and the only source of proteins for making gluten-free bread.

Ancient wheat species and human health: Biochemical and clinical implications

by luciano

An important study that highlights the interesting characteristics of ancient varieties of wheat in relation, above all, to some widespread gastrointestinal diseases (“This manuscript reviews the nutritional value and health benefits of ancient wheats varieties, providing a summary of all in vitro, ex vivo, animal and human studies that have thus far been published.”)

Premise:
Ancient wheat species “Although there is no precise definition, it is generally accepted that ancient wheat has remained unchanged over the last hundred years. In contrast, modern species have been extensively modified and subject to cross-breeding in what is commonly referred to as the “Green Revolution”. This term was developed to refer to a set of research and technological transfer initiatives that occurred between the 1930s and the late 1960s. The Green Revolution was initiated by Strampelli, who was among the first, in Europe and in the World, to systematically apply Mendel’s laws to traits such as rust resistance, early flowering and maturity and short straw. As a consequence, Italian wheat production doubled, an achievement that during the fascist regime was referred to as the “Wheat Battle” (1925–1940) [10]. After the Second Word War, some of Strampelli’s wheat varieties were used as parents in breeding programmes in many countries in a phase of the Green Revolution, defined as Norman Borlaug’s Green Revolution. This phase was instrumental in the development of the high-yielding varieties [10]. Thereafter, during the 1960s, research was concentrated on improving the storage protein quality, thereby increasing the technological properties. Agronomists bred cultivars of maize, wheat, and rice that were generally referred to as “high-yielding varieties” based on a higher capacity for nitrogen-absorption than other varieties. High levels of nitrogen in the soils causes the lodging of wheat before harvest. Therefore, semi-dwarfing genes were bred to improve to reduce both lodging and the maturation cycle. The principle results of this revolution were the development of modern varieties characterized by higher yield, a reduced susceptibility to diseases and insects, an increased tolerance to environ- mental stresses, a homogeneous maturation (to optimize harvest) and a higher gluten content (to improve bread and pasta quality). Whilst these intensive breeding programs helped to increase production and techno- logical quality, a concomitant decrease in genetic variability as well as a gradual impoverishment of the nutritional and nutraceutical properties of the wheat occurred, mainly determined by the complete replacement of ancient local breeds with modern varieties.”

Some passages of the study help to focus the most significant evidences that, although referring to a limited number of researches, open interesting perspectives for a greater use of ancient grains in order to reduce the disorders deriving from the ingestion of gluten:
About monococcum wheat: “Compared with soft wheat, einkorn showed a lower content of both total and resistant starch (mean value: 655 vs 685 g/kg dry matter (DM) and 25.6 vs 30–88 g/kg DM respectively) [7]. However, the amount of amylose molecules, that are digested more slowly, was higher than the amount of amylopectin molecules, thereby lowering both glucose and insulin levels in the blood after meals [14] and maintaining satiety for longer periods [15]. By evaluating the average protein content, einkorn protein values were 59% higher than those of modern wheat [16], but the bread-manufacturing quality of storage proteins were poor, making it better suited to the preparation of cookies or pasta [17]. The comparative analysis of lipids and fatty acid composition in einkorn and soft wheat germ revealed a higher content of lipids (+50%) in einkorn, with a greater proportion of monounsat- urated fatty acids (+53%), and lower polyunsaturated (−8%) and saturated fatty acids (−21%) [16]. With respect to phytochemicals, einkorn showed the highest concentration of phytosterols and tocols (1054 and 57 μg/g DM respectively), but this difference was mostly marked in the HEALTHGRAIN dataset [12]. In addition, einkorn, khorasan wheat and emmer wheat cultivars showed the highest content of total carotenoids (2.26, 6.65 and 8.23 μg/g DM respectively) and lutein (7.28, 4.9 and 2.7 μg/g DM), the major carotenoid with respect to all the other species [18,19]. Of interest, several lines of einkorn showed lutein values from three to eight-fold higher than soft wheat and two-fold greater than those for durum wheat. Some authors suggested that the higher carotenoid content in einkorn-made products could be a result of lower processing losses, linked to lower lipoxygenase activity [7]. “

Although there is insufficient evidence to suggest that ancient wheat varieties prevent gluten-related disorders, several studies have shown that a diet based on less-immunoreactive wheat products, with fewer amounts and types of reactive prolamins and fructans, may help in the improvement of gastrointestinal and/or systemic symptoms of some auto-immune or chronic diseases (eg, irritable bowel syndrome, etc.) [34]. These less-immunoreactive varieties, like einkorn, may be good targets for slowing the development of disease in populations genetically predis- posed to celiac disease and other wheat sensitivities [42].

On the other hand, a subsequent paper investigating how in vitro gastro-intestinal digestion affects the immune toxic properties of gliadin from einkorn (compared to modern wheat), demonstrated that gliadin proteins of einkorn are sufficiently different from those of modern wheat, thereby determin- ing a lower immune toxicity following in vitro simulation of human digestion [40].

Although concrete functional benefits are difficult to ascertain from random individual human trials, since they are subject to differences and/or limitations in experimental design, participant number and participant characteristics in the case of parallel arm studies, results unanimously suggest that the consump- tion of products made with ancient wheat varieties ameliorate not only pro-inflammatory/anti-oxidant parameters (where investigated) but also glycaemic and lipid status. Ancient wheat species and human health: Biochemical and clinical implications. Stefano Benedettelli et altri. September 2017. (Available online at www.sciencedirect.com)

Note:
Lodging is the bending over of the stems near ground level of grain crops, which makes them very difficult to harvest, and can dramatically reduce yield.

 

Depeening
Ancient wheat species and human health