The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for t... more The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture, cooking quality, and sensory properties. In this work, two rice cultivars, with different amylose content, were subjected to parboiling, micronization, and flour air fractionation to obtain brown rice pasta, without any supplement but rice itself. In particular, two types of pasta (spaghetti shape) were produced, one from 100% micronized wholemeal, and the other from refined rice flour replaced with 15% of the air-fractionated fine fraction. Regardless of the cultivar, pasta from wholemeal micronized flour showed higher protein and fiber content than refined flour enriched with fine fraction, whereas no differences were revealed in resistant starch and antioxidant capacity. Pasta from the high amylose content genotype showed the highes...
Plant biomass and organic wastes from agriculture represent an effective resource to be exploited... more Plant biomass and organic wastes from agriculture represent an effective resource to be exploited fora sustainable rural development, optimizing the land use, diversifying rural entrepreneurship, producing energyand new income.Among crops, triticale is considered particularly interesting, showing several advantages such as highgrain yield even in marginal environments, tolerance to drought, tolerance to more acid soils, lower productioncosts and lower susceptibility to biotic stresses.In the frame of a long collaboration with CIMMYT (International Maize and Wheat Improvement Center-MX), eight triticale elite lines from Mexico were grown in Italy using marginal lands. An Italian triticalevariety and a bread wheat line, specifically bred for bioenergy applications, were used for comparison. Overthree growing seasons, different agronomic evaluations were obtained harvesting at milk phase. In the thirdgrowing season, a set of parcels was harvested also at maturity, to evaluate grain yie...
Brewers’ spent grain (BSG), the major by-product of the brewing industry, can be used as a functi... more Brewers’ spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed—proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)—except for β-glucan. TDF increased up to 42 and 68% in pasta samples enriched with 10% of BSG from tritordeum and einkorn, respectively. The replacement of 10% of semolina with BSG from both cereals significantly increased the β-glucan content and TAC values. Finally, the addition of BSG from einkorn and tritordeum affected to a minimal extent the sensory properties of cooked pasta, which showed higher values of optimal cooking time and cooking loss, but lower to...
Nowadays by-products and waste originated from agro-food processes are considered a source of bio... more Nowadays by-products and waste originated from agro-food processes are considered a source of bioactive molecules. The recovery of the greatest amount of these compounds using advantageous processes is important from an economic perspective. In this work, three different thermal pre-treatments, i.e. hydrothermal, hot air-drying (at three different temperatures) and freeze drying, were applied on intact kernels of durum and einkorn wheat to investigate their effects on the recovery and on the homologue chains composition of alkylresorcinols (AR), on total soluble phenolic (TSP) compounds and on total antioxidant capacity (TAC). The results of this preliminary study showed that thermal processing generally improved AR extractability and caused changes in AR homologue composition, whereas a decrease in TSP content was observed in both wheat species. TAC was not affected by the treatments, suggesting that other antioxidant compounds besides TSP contribute to the total antioxidant capacity of wheat. These findings indicate that just modulating the physical parameters of the thermal pre-processes, it could be possible to promote the recovery of specific bioactive compounds most involved in the biological activities.
Background and objectives: Most commonly used gluten-free cereals, as rice and corn, are reputed ... more Background and objectives: Most commonly used gluten-free cereals, as rice and corn, are reputed to be inferior in their nutritional value, particularly regarding dietary fiber and proteins content. The use of minor cereals has been limited also because of their reduced technological and sensory properties. The aim of this study was to evaluate five food-grade sorghum hybrids and three teff genotypes (brown and white grain), for their technological, biochemical, and nutritional characteristics, and to test their suitability for the formulation of innovative wholegrain, gluten-free products of high nutritional value. Findings: Both sorghum and teff revealed a protein and total dietary fiber content of 9%-12% (w/w), and good technological properties. Conclusions: The present study indicated that these niche cereals manifest their technological and nutritional potential, also in Italian pedo-climatic conditions, constituting promising raw materials for enhancing the diversification in nutrition, contributing to the development of healthier foods and sustainable agriculture. Significance and novelty: Sorghum and teff could meet the need of gluten-intolerants and health-conscious consumers and encourage the use of niche crops also in Western Countries.
Rice quality is mainly related to the following two starch components, apparent amylose content (... more Rice quality is mainly related to the following two starch components, apparent amylose content (AAC) and resistant starch (RS). The former affects grain cooking properties, while RS acts as a prebiotic. In the present study, a Genome Wide Association Scan (GWAS) was performed using 115 rice japonica accessions, including tropical and temperate genotypes, with the purpose of expanding the knowledge of the genetic bases affecting RS and AAC. High phenotypic variation was recorded for the two traits, which positively correlated. Moreover, both the parameters correlated with seed length (positive correlation) and seed width (negative correlation). A correlational selection according to human preferences has been hypothesized for the two starch traits and grain size. In addition, human selection has been proposed as the causal agent even for the different phenotypes related to starch and grain size showed by the tropical and temperate japonica accessions utilized in this study. The pres...
This paper presents a new narrow-stencil finite difference method for approximating the viscosity... more This paper presents a new narrow-stencil finite difference method for approximating the viscosity solution of second order fully nonlinear elliptic partial differential equations including Hamilton-Jacobi-Bellman equations. The proposed finite difference method naturally extends the Lax-Friedrichs method for first order problems to second order problems by introducing a key stabilization and guiding term called a "numerical moment". The numerical moment uses the difference of two (central) Hessian approximations to resolve the potential low-regularity of viscosity solutions. It is proved that the proposed scheme is well posed (i.e, it has a unique solution) and stable in both the 2-norm and the ∞-norm. The highlight of the paper is to prove the convergence of the proposed scheme to the viscosity solution of the underlying fully nonlinear second order problem using a novel discrete comparison argument. This paper extends the one-dimensional analogous method of [14] to the higher-dimensional setting. Numerical tests are presented to gauge the performance of the proposed finite difference methods and to validate the convergence result of the paper.
A network of 21 experiments was established across nine countries on four continents and spanning... more A network of 21 experiments was established across nine countries on four continents and spanning both hemispheres, to evaluate the relative performance of early generation perennial cereal material derived from wheat, rye, and barley and to inform future breeding strategies. The experimental lines were grown in replicated single rows, and first year production and phenology characteristics as well as yield and persistence for up to three years were monitored. The study showed that the existing experimental material is all relatively short-lived (≤3 years), with environments that are milder in summer and winter generally conferring greater longevity.
Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by... more Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2017
This work describes a process for producing durum wheat flour fractions with high potential nutri... more This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of bioactive value of the flour fractions in relation to dietary fibre and phenolic compounds was monitored on four durum wheat cultivars by analysing total arabinoxylans, water extractable arabinoxylans and 5- n-alkylresorcinols. The extractability of the analysed compounds was most significantly affected by hydrothermal treatment. On average, the hydrothermally treated kernels compared with the untreated ones presented a marked increase of water extractable arabinoxylans and alkylresorcinols (about 25 and 48%, respectively), whereas slightly lower total arabinoxylans content (about 9%) was detected. The air classification applied on micronized kernels produced two flour fractions, coarse and fine, with the last showing, irrespective of the...
The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels... more The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total antioxidant capacity, occurrence of nutritional and bioactive compounds, and sensory properties. Two pasta samples, produced with BF-enriched semolina (BF pasta) or only with micronized DK (DK pasta), respectively, were compared with pasta made with traditional semolina (control pasta). BF pasta and DK pasta displayed significantly higher content of bioactive compounds, such as phenolic compounds and dietary fibre, than control pasta, to a different extent for the diverse compounds. The present study indicates that the debranning process allows to produce pasta with a high content of healthy compounds and minimal effects on sensory properties, using only the natural endowment of durum wheat. This approach is suitable to produce cereal-based foods with the potential nutritional and health benefits of partially refined cereals...
In the present paper, the toxicity of prolamines derived from three cereals with a different geno... more In the present paper, the toxicity of prolamines derived from three cereals with a different genome was investigated in human colon cancer Caco-2/TC7 and human myelogenous leukemia K562(S) cells. The purpose of this study was to investigate if species from ancient wheat could be considered as healthy food crops devoid or poor in cytotoxic prolamines for celiac disease. Cytotoxicity was measured in terms of inhibition of cell growth, activation of apoptosis, release of nitric oxide (NO), detection of tissue transglutaminase (TG II) and alteration of transepithelial electrical resistance (TEER) on Caco-2/Tc7 and K562 (S) cell agglutination. Peptic-tryptic (PT) digest from bread wheat (T. aestivum S. Pastore) was used as a positive control. PT digests of prolamins from spelt wheat (T. aestivum ssp. spelta) were found to exert toxic effects on Caco-2/TC7 cells and to agglutinate K562(S) cells. Increased amounts of NO and TG II expression were observed in Caco-2/TC7 cells exposed to 1 mg/mL of spelt prolamins, suggesting that spelt wheat can induce cellular mechanisms implicated in the pathogenesis of celiac disease. By contrast, the PT digests from monoccum wheat (Triticum monococcum) and farro wheat (T. turgidum ssp. dicoccum) did not exhibit any negative effects on Caco-2/TC7 and K562(S) cells. The results have shown a constant and significant toxic effect of spelt wheat which is not shared by the two other ancient cereals. Future studies on celiac intestinal organ cultures are needed to increase the prospects of breeding programs aimed at developing wheat cultivars potentially tolerated by most celiac patients.
... hard kernels) are two near-isogenic lines indistinguishable from each other in their morpho-p... more ... hard kernels) are two near-isogenic lines indistinguishable from each other in their morpho-physiological traits except kernel texture (Gazza et al ... that wheat awns were found to increase plant water-use efficiency and grain yield under moderate and severe droughts ([Evans ...
The effects of grain texture on pastamaking and breadmaking quality were studied in three F8 soft... more The effects of grain texture on pastamaking and breadmaking quality were studied in three F8 soft-textured durum wheat lines (SDLs) containing wild-type alleles Pina-D1a and Pinb-D1a as compared with their hard durum sister lines (HDLs). SDLs homozygous for a small 5DS segment, less than 14.4 cM in size, accumulated puroindolines A (Pin-A) and B (Pin-B) and showed SKCS values (19.9–23.6) significantly
Recent studies suggested that gliadin proteins from the ancient diploid einkorn wheat Triticum mo... more Recent studies suggested that gliadin proteins from the ancient diploid einkorn wheat Triticum monococcum retained a reduced number of immunogenic peptides for celiac disease patients because of a high in vitro digestibility with respect to hexaploid common wheat. In this study, we compared the immunological properties of gliadins from two Triticum monococcum cultivars (Hammurabi and Norberto-ID331) with those of a Triticum durum cultivar (Adamello). Gliadins were digested by mimicking the in vitro gastrointestinal digestion process that includes the brush border membrane peptidases. Competitive ELISA, based on R5 monoclonal antibody, showed that gastrointestinal digestion reduced the immunogenicity of Triticum monococcum gliadins; conversely, the immunogenic potential of Triticum durum gliadins remained almost unchanged by the in vitro digestion. The immune stimulatory activity was also evaluated by detecting the IFN-γ production in gliadin-reactive T-cell lines obtained from the small intestinal mucosa of HLA-DQ2+ celiac disease patients. Interestingly, gastrointestinal digestion markedly reduced the capability of Triticum monococcum gliadins (p < 0.05) of both cultivars to activate T cells, while it slightly affected the activity of Triticum durum. In conclusion, our results showed that Triticum durum was almost unaffected by the in vitro gastrointestinal digestion, while Triticum monococcum had a marked sensibility to digestion, thus determining a lower toxicity for celiac disease patients.
This is a PDF file of an unedited manuscript that has been accepted for publication. As a service... more This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium Running title: In vitro intestinal toxicity evaluation of ID331
Four perennial wheat genotypes derived from crosses between Triticum aestivum and Thinopyrum elon... more Four perennial wheat genotypes derived from crosses between Triticum aestivum and Thinopyrum elongatum, Th. intermedium or Th. ponticum were grown in Central Italy over 2 years of testing, and compared for their agronomical, biochemical, nutritional and technological traits with three commercial common wheat cultivars. Perennial wheat derivatives were characterized by post-harvest regrowth, small kernels, high number of tillers, high protein content and reduced sodium dodecyl sulphate sedimentation volume. Lines 11955 and OK72 exhibited soft kernel texture due to wild-type alleles at the puroindoline loci, whereas lines 235A and 280B produced mediumhard kernels for the presence of novel puroindolines A and B inherited from Th. elongatum and Th. intermedium, respectively. In addition, perennial wheat genotypes presented a high content of carotenoids and 5-n-alkylresorcinols compared with their annual counterparts. AR composition of line 235A, as determined by gas chromatography-mass spectrometry, was characterized by a high percentage (64.7 %) of long-chain (C21:0 ? C23:0 ? C25:0) homologues, which are claimed to prevent cardiovascular diseases and cancer. In addition, line OK72 was unique in having a C17/C21 homologue ratio as high as 0.34, likely inherited from Th. ponticum. This line along with line 280B also showed a high content of total dietary fiber. Finally, peculiar storage protein composition and kernel texture were observed in some perennial durum wheat derivatives obtained from crosses between T. turgidum subsp. durum and Th. junceiforme. This wheatgrass species was found to contain the 10-mer QQPQDAVQPF peptide, which is able to prevent prolamins from triggering inflammatory responses in celiac patients.
The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for t... more The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture, cooking quality, and sensory properties. In this work, two rice cultivars, with different amylose content, were subjected to parboiling, micronization, and flour air fractionation to obtain brown rice pasta, without any supplement but rice itself. In particular, two types of pasta (spaghetti shape) were produced, one from 100% micronized wholemeal, and the other from refined rice flour replaced with 15% of the air-fractionated fine fraction. Regardless of the cultivar, pasta from wholemeal micronized flour showed higher protein and fiber content than refined flour enriched with fine fraction, whereas no differences were revealed in resistant starch and antioxidant capacity. Pasta from the high amylose content genotype showed the highes...
Plant biomass and organic wastes from agriculture represent an effective resource to be exploited... more Plant biomass and organic wastes from agriculture represent an effective resource to be exploited fora sustainable rural development, optimizing the land use, diversifying rural entrepreneurship, producing energyand new income.Among crops, triticale is considered particularly interesting, showing several advantages such as highgrain yield even in marginal environments, tolerance to drought, tolerance to more acid soils, lower productioncosts and lower susceptibility to biotic stresses.In the frame of a long collaboration with CIMMYT (International Maize and Wheat Improvement Center-MX), eight triticale elite lines from Mexico were grown in Italy using marginal lands. An Italian triticalevariety and a bread wheat line, specifically bred for bioenergy applications, were used for comparison. Overthree growing seasons, different agronomic evaluations were obtained harvesting at milk phase. In the thirdgrowing season, a set of parcels was harvested also at maturity, to evaluate grain yie...
Brewers’ spent grain (BSG), the major by-product of the brewing industry, can be used as a functi... more Brewers’ spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed—proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)—except for β-glucan. TDF increased up to 42 and 68% in pasta samples enriched with 10% of BSG from tritordeum and einkorn, respectively. The replacement of 10% of semolina with BSG from both cereals significantly increased the β-glucan content and TAC values. Finally, the addition of BSG from einkorn and tritordeum affected to a minimal extent the sensory properties of cooked pasta, which showed higher values of optimal cooking time and cooking loss, but lower to...
Nowadays by-products and waste originated from agro-food processes are considered a source of bio... more Nowadays by-products and waste originated from agro-food processes are considered a source of bioactive molecules. The recovery of the greatest amount of these compounds using advantageous processes is important from an economic perspective. In this work, three different thermal pre-treatments, i.e. hydrothermal, hot air-drying (at three different temperatures) and freeze drying, were applied on intact kernels of durum and einkorn wheat to investigate their effects on the recovery and on the homologue chains composition of alkylresorcinols (AR), on total soluble phenolic (TSP) compounds and on total antioxidant capacity (TAC). The results of this preliminary study showed that thermal processing generally improved AR extractability and caused changes in AR homologue composition, whereas a decrease in TSP content was observed in both wheat species. TAC was not affected by the treatments, suggesting that other antioxidant compounds besides TSP contribute to the total antioxidant capacity of wheat. These findings indicate that just modulating the physical parameters of the thermal pre-processes, it could be possible to promote the recovery of specific bioactive compounds most involved in the biological activities.
Background and objectives: Most commonly used gluten-free cereals, as rice and corn, are reputed ... more Background and objectives: Most commonly used gluten-free cereals, as rice and corn, are reputed to be inferior in their nutritional value, particularly regarding dietary fiber and proteins content. The use of minor cereals has been limited also because of their reduced technological and sensory properties. The aim of this study was to evaluate five food-grade sorghum hybrids and three teff genotypes (brown and white grain), for their technological, biochemical, and nutritional characteristics, and to test their suitability for the formulation of innovative wholegrain, gluten-free products of high nutritional value. Findings: Both sorghum and teff revealed a protein and total dietary fiber content of 9%-12% (w/w), and good technological properties. Conclusions: The present study indicated that these niche cereals manifest their technological and nutritional potential, also in Italian pedo-climatic conditions, constituting promising raw materials for enhancing the diversification in nutrition, contributing to the development of healthier foods and sustainable agriculture. Significance and novelty: Sorghum and teff could meet the need of gluten-intolerants and health-conscious consumers and encourage the use of niche crops also in Western Countries.
Rice quality is mainly related to the following two starch components, apparent amylose content (... more Rice quality is mainly related to the following two starch components, apparent amylose content (AAC) and resistant starch (RS). The former affects grain cooking properties, while RS acts as a prebiotic. In the present study, a Genome Wide Association Scan (GWAS) was performed using 115 rice japonica accessions, including tropical and temperate genotypes, with the purpose of expanding the knowledge of the genetic bases affecting RS and AAC. High phenotypic variation was recorded for the two traits, which positively correlated. Moreover, both the parameters correlated with seed length (positive correlation) and seed width (negative correlation). A correlational selection according to human preferences has been hypothesized for the two starch traits and grain size. In addition, human selection has been proposed as the causal agent even for the different phenotypes related to starch and grain size showed by the tropical and temperate japonica accessions utilized in this study. The pres...
This paper presents a new narrow-stencil finite difference method for approximating the viscosity... more This paper presents a new narrow-stencil finite difference method for approximating the viscosity solution of second order fully nonlinear elliptic partial differential equations including Hamilton-Jacobi-Bellman equations. The proposed finite difference method naturally extends the Lax-Friedrichs method for first order problems to second order problems by introducing a key stabilization and guiding term called a "numerical moment". The numerical moment uses the difference of two (central) Hessian approximations to resolve the potential low-regularity of viscosity solutions. It is proved that the proposed scheme is well posed (i.e, it has a unique solution) and stable in both the 2-norm and the ∞-norm. The highlight of the paper is to prove the convergence of the proposed scheme to the viscosity solution of the underlying fully nonlinear second order problem using a novel discrete comparison argument. This paper extends the one-dimensional analogous method of [14] to the higher-dimensional setting. Numerical tests are presented to gauge the performance of the proposed finite difference methods and to validate the convergence result of the paper.
A network of 21 experiments was established across nine countries on four continents and spanning... more A network of 21 experiments was established across nine countries on four continents and spanning both hemispheres, to evaluate the relative performance of early generation perennial cereal material derived from wheat, rye, and barley and to inform future breeding strategies. The experimental lines were grown in replicated single rows, and first year production and phenology characteristics as well as yield and persistence for up to three years were monitored. The study showed that the existing experimental material is all relatively short-lived (≤3 years), with environments that are milder in summer and winter generally conferring greater longevity.
Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by... more Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2017
This work describes a process for producing durum wheat flour fractions with high potential nutri... more This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of bioactive value of the flour fractions in relation to dietary fibre and phenolic compounds was monitored on four durum wheat cultivars by analysing total arabinoxylans, water extractable arabinoxylans and 5- n-alkylresorcinols. The extractability of the analysed compounds was most significantly affected by hydrothermal treatment. On average, the hydrothermally treated kernels compared with the untreated ones presented a marked increase of water extractable arabinoxylans and alkylresorcinols (about 25 and 48%, respectively), whereas slightly lower total arabinoxylans content (about 9%) was detected. The air classification applied on micronized kernels produced two flour fractions, coarse and fine, with the last showing, irrespective of the...
The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels... more The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total antioxidant capacity, occurrence of nutritional and bioactive compounds, and sensory properties. Two pasta samples, produced with BF-enriched semolina (BF pasta) or only with micronized DK (DK pasta), respectively, were compared with pasta made with traditional semolina (control pasta). BF pasta and DK pasta displayed significantly higher content of bioactive compounds, such as phenolic compounds and dietary fibre, than control pasta, to a different extent for the diverse compounds. The present study indicates that the debranning process allows to produce pasta with a high content of healthy compounds and minimal effects on sensory properties, using only the natural endowment of durum wheat. This approach is suitable to produce cereal-based foods with the potential nutritional and health benefits of partially refined cereals...
In the present paper, the toxicity of prolamines derived from three cereals with a different geno... more In the present paper, the toxicity of prolamines derived from three cereals with a different genome was investigated in human colon cancer Caco-2/TC7 and human myelogenous leukemia K562(S) cells. The purpose of this study was to investigate if species from ancient wheat could be considered as healthy food crops devoid or poor in cytotoxic prolamines for celiac disease. Cytotoxicity was measured in terms of inhibition of cell growth, activation of apoptosis, release of nitric oxide (NO), detection of tissue transglutaminase (TG II) and alteration of transepithelial electrical resistance (TEER) on Caco-2/Tc7 and K562 (S) cell agglutination. Peptic-tryptic (PT) digest from bread wheat (T. aestivum S. Pastore) was used as a positive control. PT digests of prolamins from spelt wheat (T. aestivum ssp. spelta) were found to exert toxic effects on Caco-2/TC7 cells and to agglutinate K562(S) cells. Increased amounts of NO and TG II expression were observed in Caco-2/TC7 cells exposed to 1 mg/mL of spelt prolamins, suggesting that spelt wheat can induce cellular mechanisms implicated in the pathogenesis of celiac disease. By contrast, the PT digests from monoccum wheat (Triticum monococcum) and farro wheat (T. turgidum ssp. dicoccum) did not exhibit any negative effects on Caco-2/TC7 and K562(S) cells. The results have shown a constant and significant toxic effect of spelt wheat which is not shared by the two other ancient cereals. Future studies on celiac intestinal organ cultures are needed to increase the prospects of breeding programs aimed at developing wheat cultivars potentially tolerated by most celiac patients.
... hard kernels) are two near-isogenic lines indistinguishable from each other in their morpho-p... more ... hard kernels) are two near-isogenic lines indistinguishable from each other in their morpho-physiological traits except kernel texture (Gazza et al ... that wheat awns were found to increase plant water-use efficiency and grain yield under moderate and severe droughts ([Evans ...
The effects of grain texture on pastamaking and breadmaking quality were studied in three F8 soft... more The effects of grain texture on pastamaking and breadmaking quality were studied in three F8 soft-textured durum wheat lines (SDLs) containing wild-type alleles Pina-D1a and Pinb-D1a as compared with their hard durum sister lines (HDLs). SDLs homozygous for a small 5DS segment, less than 14.4 cM in size, accumulated puroindolines A (Pin-A) and B (Pin-B) and showed SKCS values (19.9–23.6) significantly
Recent studies suggested that gliadin proteins from the ancient diploid einkorn wheat Triticum mo... more Recent studies suggested that gliadin proteins from the ancient diploid einkorn wheat Triticum monococcum retained a reduced number of immunogenic peptides for celiac disease patients because of a high in vitro digestibility with respect to hexaploid common wheat. In this study, we compared the immunological properties of gliadins from two Triticum monococcum cultivars (Hammurabi and Norberto-ID331) with those of a Triticum durum cultivar (Adamello). Gliadins were digested by mimicking the in vitro gastrointestinal digestion process that includes the brush border membrane peptidases. Competitive ELISA, based on R5 monoclonal antibody, showed that gastrointestinal digestion reduced the immunogenicity of Triticum monococcum gliadins; conversely, the immunogenic potential of Triticum durum gliadins remained almost unchanged by the in vitro digestion. The immune stimulatory activity was also evaluated by detecting the IFN-γ production in gliadin-reactive T-cell lines obtained from the small intestinal mucosa of HLA-DQ2+ celiac disease patients. Interestingly, gastrointestinal digestion markedly reduced the capability of Triticum monococcum gliadins (p < 0.05) of both cultivars to activate T cells, while it slightly affected the activity of Triticum durum. In conclusion, our results showed that Triticum durum was almost unaffected by the in vitro gastrointestinal digestion, while Triticum monococcum had a marked sensibility to digestion, thus determining a lower toxicity for celiac disease patients.
This is a PDF file of an unedited manuscript that has been accepted for publication. As a service... more This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium Running title: In vitro intestinal toxicity evaluation of ID331
Four perennial wheat genotypes derived from crosses between Triticum aestivum and Thinopyrum elon... more Four perennial wheat genotypes derived from crosses between Triticum aestivum and Thinopyrum elongatum, Th. intermedium or Th. ponticum were grown in Central Italy over 2 years of testing, and compared for their agronomical, biochemical, nutritional and technological traits with three commercial common wheat cultivars. Perennial wheat derivatives were characterized by post-harvest regrowth, small kernels, high number of tillers, high protein content and reduced sodium dodecyl sulphate sedimentation volume. Lines 11955 and OK72 exhibited soft kernel texture due to wild-type alleles at the puroindoline loci, whereas lines 235A and 280B produced mediumhard kernels for the presence of novel puroindolines A and B inherited from Th. elongatum and Th. intermedium, respectively. In addition, perennial wheat genotypes presented a high content of carotenoids and 5-n-alkylresorcinols compared with their annual counterparts. AR composition of line 235A, as determined by gas chromatography-mass spectrometry, was characterized by a high percentage (64.7 %) of long-chain (C21:0 ? C23:0 ? C25:0) homologues, which are claimed to prevent cardiovascular diseases and cancer. In addition, line OK72 was unique in having a C17/C21 homologue ratio as high as 0.34, likely inherited from Th. ponticum. This line along with line 280B also showed a high content of total dietary fiber. Finally, peculiar storage protein composition and kernel texture were observed in some perennial durum wheat derivatives obtained from crosses between T. turgidum subsp. durum and Th. junceiforme. This wheatgrass species was found to contain the 10-mer QQPQDAVQPF peptide, which is able to prevent prolamins from triggering inflammatory responses in celiac patients.
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