{"id":3878,"date":"2020-09-19T02:08:27","date_gmt":"2020-09-19T00:08:27","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=3878"},"modified":"2020-09-19T02:08:27","modified_gmt":"2020-09-19T00:08:27","slug":"comparative-analysis-of-in-vitro-digestibility-and-immunogenicity-of-gliadin-proteins-from-durum-and-einkorn-wheat-2","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=3878&lang=en","title":{"rendered":"Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat"},"content":{"rendered":"<p>A very recent study that:<br \/>\n\u201cshow that the T. monococcum cultivars (hammurabi and Norberto ID331) own a different gliadin and glutenin types, and such differences may influence the digestibility and, consequently, the immunogenic properties of wheat proteins. Despite ancient monococcum grains have a similar gluten content or otherwise not higher with respect to modern tetraploid and hexaploid wheat, these genotypes possess a more digestible and thus potentially less toxic gluten, as also confirmed by their low gluten indexes and alveographic W value. Such characteristics could play an important role to find a better-tolerated alternative wheat species destined to patients affected by wheat-related disorders.\u201d<br \/>\nLuigia Di Stasio; Stefania Picassa; Renata auricchio; Serena Vitale; Laura Gazza; Gianluca Picariello; Carmen Gianfrani; Gianfranco Mamone.<br \/>\nThe complete study is available in:<br \/>\nFront. Nutr., 22 May 2020 | https:\/\/doi.org\/10.3389\/fnut.2020.00056<br \/>\nThe study also gives an important impetus to develop bakery products using the tested monococcum wheat directly (and also the ID331 type monococcum wheat). This site contains various tests relating to products such as bread and dry products with monococcum wheat both Norberto-ID331 and monococcum type ID331.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A very recent study that: \u201cshow that the T. monococcum cultivars (hammurabi and Norberto ID331) own a different gliadin and glutenin types, and such differences may influence the digestibility and, consequently, the immunogenic properties of wheat proteins. Despite ancient monococcum grains have a similar gluten content or otherwise not higher with respect to modern tetraploid [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[1410,1412,345,1408],"class_list":["post-3878","post","type-post","status-publish","format-standard","hentry","category-article","tag-id331-wheat","tag-monococcum-digestibility","tag-monococcum-wheat","tag-norberto-wheat"],"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=3878&lang=en\" \/>\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=\"A very recent study that: \u201cshow that the T. monococcum cultivars (hammurabi and Norberto ID331) own a different gliadin and glutenin types, and such differences may influence the digestibility and, consequently, the immunogenic properties of wheat proteins. Despite ancient monococcum grains have a similar gluten content or otherwise not higher with respect to modern tetraploid [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/glutenlight.eu\/?p=3878&amp;lang=en\" \/>\n<meta property=\"og:site_name\" content=\"Glutenlight\" \/>\n<meta property=\"article:published_time\" content=\"2020-09-19T00:08:27+00:00\" \/>\n<meta name=\"author\" content=\"luciano\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"luciano\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/glutenlight.eu\/?p=3878&lang=en#article\",\"isPartOf\":{\"@id\":\"https:\/\/glutenlight.eu\/?p=3878&lang=en\"},\"author\":{\"name\":\"luciano\",\"@id\":\"https:\/\/glutenlight.eu\/#\/schema\/person\/ce85ed8d5ff511199b9e80b95af8990d\"},\"headline\":\"Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat\",\"datePublished\":\"2020-09-19T00:08:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/glutenlight.eu\/?p=3878&lang=en\"},\"wordCount\":196,\"publisher\":{\"@id\":\"https:\/\/glutenlight.eu\/#organization\"},\"keywords\":[\"ID331 wheat\",\"monococcum digestibility\",\"monococcum wheat\",\"norberto wheat\"],\"articleSection\":[\"Article\"],\"inLanguage\":\"it-IT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/glutenlight.eu\/?p=3878&lang=en\",\"url\":\"https:\/\/glutenlight.eu\/?p=3878&lang=en\",\"name\":\"Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat - 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