{"id":3876,"date":"2020-09-19T02:03:36","date_gmt":"2020-09-19T00:03:36","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=3876"},"modified":"2020-09-19T02:03:36","modified_gmt":"2020-09-19T00:03:36","slug":"comparative-analysis-of-in-vitro-digestibility-and-immunogenicity-of-gliadin-proteins-from-durum-and-einkorn-wheat","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=3876","title":{"rendered":"Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat"},"content":{"rendered":"<p>Un recentissimo studio che:<br \/>\n\u201cdimostra che le cultivar di T. monococcum (Hammurabi e Norberto-ID331) possiedono diversi tipi di gliadina e glutenina, e tali differenze possono influenzare la digeribilit\u00e0 e, di conseguenza, le propriet\u00e0 immunogeniche delle proteine del grano. Nonostante i grani monococchi antichi abbiano un contenuto di glutine simile o comunque non superiore rispetto al grano tetraploide ed esaploide moderno, questi genotipi possiedono un glutine pi\u00f9 digeribile e quindi potenzialmente meno tossico, come confermato anche dai loro bassi indici di glutine e dal valore W alveografico. Tali caratteristiche potrebbero giocare un ruolo importante per trovare una specie di frumento alternativa meglio tollerata e destinata a pazienti affetti da disturbi legati al frumento &#8220;.<br \/>\nLuigia Di Stasio; Stefania Picassa; Renata auricchio; Serena Vitale; Laura Gazza; Gianluca Picariello; Carmen Gianfrani; Gianfranco Mamone.<br \/>\nLo studio completo \u00e8 consultabile in:<br \/>\nFront. Nutr., 22 May 2020 | https:\/\/doi.org\/10.3389\/fnut.2020.00056<br \/>\nLo studio d\u00e0, inoltre, un importante impulso a sviluppare prodotti da forno utilizzando direttamente i grani monococco testati (e, anche, grani monococco tipo ID331). Nel presente sito sono pubblicati diversi test relativi a prodotti come pane e prodotti secchi con grano monococco sia Norberto-ID331 sia monococco tipo ID331.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un recentissimo studio che: \u201cdimostra che le cultivar di T. monococcum (Hammurabi e Norberto-ID331) possiedono diversi tipi di gliadina e glutenina, e tali differenze possono influenzare la digeribilit\u00e0 e, di conseguenza, le propriet\u00e0 immunogeniche delle proteine del grano. Nonostante i grani monococchi antichi abbiano un contenuto di glutine simile o comunque non superiore rispetto al [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[1404,199,197,320,1402,201,1406],"class_list":["post-3876","post","type-post","status-publish","format-standard","hentry","category-articoli","tag-digeribilita-monococco","tag-farro-monococco","tag-grano-monococco","tag-id331-it","tag-norberto-hammurabi","tag-piccolo-farro","tag-tollerabilita-monococco"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat - Glutenlight<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/glutenlight.eu\/?p=3876\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat - Glutenlight\" \/>\n<meta property=\"og:description\" content=\"Un recentissimo studio che: \u201cdimostra che le cultivar di T. monococcum (Hammurabi e Norberto-ID331) possiedono diversi tipi di gliadina e glutenina, e tali differenze possono influenzare la digeribilit\u00e0 e, di conseguenza, le propriet\u00e0 immunogeniche delle proteine del grano. 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