title: Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.
abstract: Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world.
authors.affiliation: Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain.
authors.forename: Javier
authors.initials: J
authors.lastname: Gil-Humanes
authors.affiliation: Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain.
authors.forename: Fernando
authors.initials: F
authors.lastname: Pistón
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain.
authors.forename: Rossana
authors.initials: R
authors.lastname: Altamirano-Fortoul
authors.affiliation: Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Real
authors.affiliation: Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.
authors.forename: Isabel
authors.initials: I
authors.lastname: Comino
authors.affiliation: Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.
authors.forename: Carolina
authors.initials: C
authors.lastname: Sousa
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain.
authors.forename: Cristina M
authors.initials: CM
authors.lastname: Rosell
authors.affiliation: Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Barro
mesh_terms: D001939:Bread / Q000032:analysis*; D002446:Celiac Disease; D055050:Diet, Gluten-Free; D005433:Flour / Q000032:analysis; D005511:Food Handling; D005903:Gliadin / Q000032:analysis*; D006801:Humans; D008239:Lysine / Q000032:analysis; D055585:Physical Phenomena
chemical_list: D005903:Gliadin; D008239:Lysine