Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Study Points Toward Better Gluten-free Bread

    Reviewed and edited by a celiac disease expert.

    Celiac.com 05/15/2009 - Certain proteins found in the gluten of wheat, rye and barley trigger adverse responses in people with gluten intolerance and celiac disease. This happens when the offending gluten proteins encounter the immune systems of susceptible individuals, triggering a CD4+ T-cell mediated immune response, together with inflammation of the small intestine. However, a number of gluten proteins contain no T-cell stimulatory epitopes, and so trigger no such adverse immune response. So, not all gluten is equally offensive to celiacs, and some may be both well tolerated and useful for making better bread.

    Gluten proteins are found in multiple gene sites on chromosomes 1 and 6 of the three different genomes of hexaploid bread wheat (Triticum aestivum) (AABBDD).

    Celiac.com Sponsor (A12):
    Gluten is the stuff that makes bread delightfully chewy, among other desirable properties, so being able to successfully incorporate non-offending gluten into bread recipes might yield better breads that are safe for consumption by folks with celiac disease. Obviously, being able to produce high-quality, celiac-safe bread on a commercial scale would be of tremendous benefit for both producers and consumers. Currently, most gluten-free bread contains no gluten, as it has been difficult or impractical to separate the offending proteins from the non-offending proteins.

    Recently, a team of researchers based in the Netherlands attempted to  remove celiac disease-related protein from Chinese Spring wheat while maintaining the beneficial bread-baking properties.

    The team was made up of Hetty C. van den Broeck, Teun W. J. M. van Herpen, Cees Schuit, Elma M. J. Salentijn, Liesbeth Dekking, Dirk Bosch, Rob J. Hamer, Marinus J. M. Smulders, Ludovicus J. W. J. Gilissen and Ingrid M. van der Meer.

    The team used a set of deletion lines of Triticum aestivum cv. Chinese Spring to assess the results of removing individual gluten sites on both the level of the T-cell stimulatory epitope in the gluten proteome and the favorable qualities of the flour.

    To measure the reduction of T-cell stimulatory epitopes, the team used monoclonal antibodies that recognize T-cell epitopes contained in gluten proteins. They then clinically tested the deletion lines for their dough mixing properties and dough composition.

    The team's attempts to remove the alpha-gliadin site from the short arm of chromosome 6 of the D-genome (6DS) yielded in a favorable decrease in the presence of T-cell stimulatory epitopes, but also yielded a significantly loss of favorable baking properties.

    However, by deleting the omega-gliadin, gamma-gliadin, and LMW-GS locations from the short arm of chromosome 1 of the D-genome (1DS), researchers were able to strip offending T-cell stimulatory epitopes from the proteome while maintaining technological properties.

    The team concludes that their data hold important implications for lowering the quantity of T-cell stimulatory epitopes in wheat, and promoting the creation of celiac-safe wheat varieties that will potentially yield breads of higher quality than currently available.


    Open Original Shared Link
     



    User Feedback

    Recommended Comments

    Guest Tammy

    Posted

    Would have been great if the author would have gone one step further and listed the grains which contain the less offending gluten, which he mentioned in the first paragraph.

    Link to comment
    Share on other sites
    Guest Jared

    Posted

    Nice! I hope it makes for better beer, too. The sorghum beers just don't do it for me.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    Celiac.com 06/09/2009 - Results of a recent small population study done in Spain suggest that a gluten-free diet may change gut bacteria balance by decreasing beneficial bacteria and increasing detrimental bacteria. Certainly, gut health is an issue to most people with celiac disease. Recent studies suggest that people with celiac disease benefit from bifidium and lactobaccilus supplements, so it's possible that such benefit is in part an offsetting of damage due to gluten-free diet; at least, a connection seems possible.
    The Spanish study follows just ten individuals for just one month on gluten-free diets. A large-scale, long-term study might make very different observations, and reach very different conclusions.
    The study found no significant differences in dietary intake before...


    Jefferson Adams
    Celiac.com 08/20/2009 - For the first time, a team of celiac disease researchers has discovered a role for the main inherited celiac-associated genetic variation, connecting altered NF-kB signalling with risk variants associated with Celiac disease in TNFAIP3 and REL.
    The research team was made up of G. Trynka, A. Zhernakova, J. Romanos, L. Franke, K. A. Hunt, G. Turner, M. Bruinenberg, G. A. Heap, M. Platteel,1 A. W. Ryan, C. de Kovel, G. K. T. Holmes, P. D. Howdle, J. R. F. Walters, D. S. Sanders, C. J. J. Mulder, M. L. Mearin, W. H. M. Verbeek, V. Trimble, F. M. Stevens, D. Kelleher, D. Barisani, M. T. Bardella, R. McManus, D. A. van Heel, C. Wijmenga.
    An earlier celiac disease genome-wide association study (GWAS) identified risk variants in the human leucocyte antigen (HLA)...


    Jefferson Adams
    Celiac.com 11/12/2012 - For the first time, researchers looking for a link between gluten and the immune system have been able to visualize the connection, according to new research in the scientific journal, Immunity.
    The discovery may help to pave the way for a treatment for celiac disease that can restore immune tolerance to gluten and allow patients to return to a normal diet including gluten. Such a treatment would certainly be welcome news to many people who suffer from celiac disease.
    The breakthrough is the result of a collective effort by researchers in Australia, the Netherlands and at Cambridge, Massachusetts-based ImmusanT Inc. The project was led by Professor Jamie Rossjohn and Dr. Hugh Reid at Monash University, Dr. Bob Anderson of ImmusanT and Professor Frits Koning...


    Jefferson Adams
    Celiac.com 10/17/2013 - A gluten-free diet is till the only treatment for celiac disease, but a number of companies are working on pharmaceutical treatments. However, very little information exists bout the level of interest among patients in using a medication to treat celiac disease.
    A research team set out to assess interest levels among patients in medical treatments for celiac disease. The research team included Christina A. Tennyson, Suzanne Simpson, Benjamin Lebwohl, Suzanne Lewis and Peter H. R. Green.
    For their study, the researchers submitted a questionnaire to celiac disease patients and collected data on demographics, presentation, and interest in medication. The questionnaire included three validated celiac disease-specific instruments: Celiac Disease Associated Quality...


  • Recent Activity

    1. - trents replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?

    2. - Scott Adams replied to Kaylee G's topic in Gluten-Free Recipes & Cooking Tips
      1

      Learning to cook for myself

    3. - JustGemi replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?

    4. - Scott Adams replied to Raquel2021's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Went to see a gastroenterologist today and


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,475
    • Most Online (within 30 mins)
      7,748

    Tina McClendon
    Newest Member
    Tina McClendon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...