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Celiac.com 07/24/2023 - Researchers at Clemson University's Pee Dee Research and Education Center are studying how to develop wheat varieties with reduced gluten content to help individuals with gluten sensitivities or intolerances. Gluten, found in wheat, barley, and rye, can be harmful to those with certain food sensitivities, such as celiac disease. The research aims to manipulate genes using conventional and genome-editing methods to breed for wheat varieties that do not produce immunogenic-gluten proteins, which cause negative health effects and can lead to autoimmune disorders in some individuals. The study focuses on altering genes responsible for producing glutenins and gliadins, the two main protein types in gluten. The project also aims to fortify wheat with lysine, an essential amino acid necessary for human health. By providing wheat with reduced content of immunogenic proteins, researchers believe they can offer affordable solutions to the millions of people suffering from gluten-related diseases. The prevalence of celiac disease is high in India, affecting about 1.04% of the population. To improve plant nutritional and yields, the researchers are conducting the study in Clemson's Advanced Plant Technology Program, growing wheat in fields and testing in laboratories. They also plan to assess public opinion on using genome editing for developing reduced-immunogenicity, high-lysine wheat lines. Interns from local high schools will be recruited to work on the project, providing training in science, technology, engineering, and math (STEM). The study aims to develop a highly skilled future workforce and improve producer literacy about genome editing technology. Funding for this research is part of a $16.2 million investment from the United States Department of Agriculture National Institute of Food and Agriculture's Innovative Plant Breeding Research program. The program supports agricultural innovations to produce more food with less impact on the environment. By developing wheat varieties that are better suited for individuals with gluten sensitivities, the researchers hope to contribute to a healthier and more inclusive food system. Read more at news.clemsen.edu

Celiac.com 06/10/2019 - Gluten-free wheat is surely an oxymoron, right? How can wheat be gluten-free? Well, researchers are currently creating wheat strains that exclude the proteins that trigger immune reactions in people with celiac disease and gluten-sensitivity. The result could be the first wheat that is safe for people with celiac disease. The omega-1,2 gliadins are a group of wheat gluten proteins that contain immunodominant epitopes for celiac disease and also have been associated with food allergies. The research team recently set out to reduce the toxicity of gliadin proteins in wheat. To reduce the levels of these proteins in the flour, the team used an RNA interference plasmid, which targeted a 141 bp region at the 5′ end of an omega-1,2 gliadin gene, to genetically transform a strain of bread wheat known as Triticum aestivum cv. Butte 86. They used quantitative two-dimensional gel electrophoresis and tandem mass spectrometry to conduct a detailed analysis of flour proteins from two transgenic lines. In the first line, the omega-1,2 gliadins were missing from an otherwise normal proteome. In the second line, the team saw significant changes in the proteome, with nearly all gliadins and low molecular weight glutenin subunits (LMW-GS) missing. The second line showed a rise in high molecular weight glutenin subunits (HMW-GS), with the largest increase seen in those with molecular weights slightly below the non-transgenic, possibly due to post-translational processing. The team also saw a rise in non-gluten proteins such as triticins, purinins, globulins, serpins, and alpha-amylase/protease inhibitors. When tested with serum IgG and IgA antibodies from a group of celiac patients, both flour types showed reduced reactivity. Now, there's a big difference between 'reduced reactivity' and 'no reactivity,' but it's a solid step in the right direction. The line without omega-1,2 gliadins showed improved mixing time and tolerance, while the line missing most gluten proteins showed inferior mixing properties. The data suggest that biotechnology approaches may be used to create wheat lines with reduced immunogenic potential in the context of gluten sensitivity without compromising end-use quality. The data say it's possible to create wheat lines with reduced gluten toxicity that are safe for people with gluten sensitivity. Such lines could give rise to celiac safe gluten-free or gluten-safe flours with excellent baking properties. Of course, such line would have to be tested on people with celiac disease. However, if celiac-safe lines can be developed, the landscape could change quickly for gluten-free bread and baked goods. Read more in Frontiers in Plant Science, 09 May 2019 The research team included Susan B. Altenbach, Han-Chang Chang, Xuechen B. Yu, Bradford W. Seabourn, Peter H. Green and Armin Alaedini. They are variously affiliated with the Western Regional Research Center, United States Department of Agriculture-Agricultural Research Service, Albany, CA, United States; the Department of Medicine, Columbia University, New York, NY, United States; the Institute of Human Nutrition, Columbia University, New York, NY, United States; the Hard Winter Wheat Quality Laboratory, Center for Grain and Animal Health Research, United States Department of Agriculture-Agricultural Research Service, Manhattan, KS, United States; the Celiac Disease Center, Columbia University, New York, NY, United States; and the Department of Medicine, New York Medical College, Valhalla, NY, United States.

Celiac.com 03/13/2013 - To determine if the probiotic Bifidobacterium natren life start (NLS) strain might affect the treatment and clinical features of patients with untreated celiac disease, a team of researchers recently conducted an exploratory, randomized, double-blind, placebo-controlled study on the effects of Bifidobacterium infantis natren life start super strain in active celiac disease. The research team included E. Smecuol, H.J. Hwang, E. Sugai, L. Corso, A.C. Cherñavsky, F.P. Bellavite, A. González, F. Vodánovich, M.L. Moreno, H. Vázquez, G. Lozano, S.Niveloni, R. Mazure, J. Meddings, E. Mauriño, and J.C. Bai. They are variously affiliated with the Small Intestinal Section of the Department of Medicine in the Department of Alimentation at the Hospital de Gastroenterología "Dr. C. Bonorino Udaondo," the Department of Immunogenetics of the Hospital de Clínicas "José de San Martín" at the Universidad de Buenos Aires, the Consejo de Investigación en Salud, Ministerio de Salud in Ciudad de Buenos Aires, the Department of Gastroenterology at the Universidad del Salvador in Buenos Aires, Argentina, and the Gastrointestinal Research Group at the University of Calgary in Calgary, Alberta, Canada. For their study, the team enrolled 22 adult patients with two positive celiac disease-specific tests. Over a three week period, patients randomly received two capsules of either Bifidobacterium infantis natren life start strain super strain (Lifestart 2) (2×10 colony-forming units per capsule). All patients consumed at least 12 g of gluten per day for the duration of the test. In all, twelve patients received the bifidobacterium, while ten received the placebo. At the end of the trial, the team used biopsy to confirm celiac disease in all patients. The primary factor being measured was changes to intestinal permeability. The secondary factor was changes in symptoms and the Gastrointestinal Symptom Rating Scale, and in immunologic indicators of inflammation. Neither treatment caused significant changes in abnormal baseline intestinal permeability. In contrast to patients receiving the placebo, patients who received B. infantis experienced significant improvements as measured by the Gastrointestinal Symptom Rating Scale (P=0.0035 for indigestion; P=0.0483 for constipation; P=0.0586 for reflux). The administration of B. infantis was completely safe. Patients who received B. infantis showed lower ratios of IgA tTG and IgA DGP antibody (P=0.055 for IgA tTG and P=0.181 for IgA DGP). Patients who received B. infantis also had significantly higher levels of serum macrophage inflammatory protein-1β (P<0.04). The results indicate that B. infantis may alleviate symptoms in untreated celiac disease. The probiotic produced some immunologic changes, but did not change abnormal intestinal permeability. The researchers call for further study to confirm and/or expand these results. Source: J Clin Gastroenterol. 2013 Feb;47(2):139-47. doi: 10.1097/MCG.0b013e31827759ac.

Celiac.com 05/20/2017 - Anyone eager to try Whurple, the purple strain of gluten-free wheat reported by the State Collegian, will have to wait quite a while. It seems that the Collegian's report of the development by a Kansas State agriculture student was, in fact, merely a thinly disguised April Fool's Day joke. The Collegian had reported that such a product had been developed by one "Hayden Field, senior in agronomy," as part of his "four-year undergraduate research project in wheat development." Aside from the note at the bottom of the article indicating the joke, a major clue can be found in the article itself, which states that the wheat strain, which Field named "Whurple," was "genetically modified to have the "Willie gene," which means the wheat will be resistant to the colors crimson and blue. And when cooked at a temperature of 1,868 F, the wheat will turn purple." Obviously, far from changing color, any grain that is cooked at nearly 2,000 degrees Fahrenheit will almost certainly turn to ash. So, if you've been eagerly anticipating the glorious arrival of purple gluten-free wheat from Kansas, well, April Fools. Read the original article in the KStateCollegian.com.

Celiac.com 12/29/2016 - Researchers have documented a reduction of gastrointestinal symptoms in untreated celiac disease patients after oral administration of Bifidobacterium infantis Natren Life Start super strain (NLS-SS). The reduction of symptoms was not connected with and changes in intestinal permeability or serum levels of cytokines, chemokines, or growth factors. That led the team to hypothesize that the benefits observed in celiac patients treated with B. infantis may be connected to the modulation of innate immunity. A team of researchers recently set out to investigate the potential mechanisms of a probiotic B. infantis Natren Life Start super strain on the mucosal expression of innate immune markers in adult patients with active untreated celiac disease compared with those treated with B. infantis 6 weeks and after 1 year of gluten-free diet. The research team included Maria I. Pinto-Sanchez, MD, Edgardo C. Smecuol, MD, Maria P. Temprano, RD, Emilia Sugai, BSBC, Andrea Gonzalez, RD, PhD, Maria L. Moreno, MD, Xianxi Huang, MD, PhD, Premysl Bercik, MD, Ana Cabanne, MD, Horacio Vazquez, MD, Sonia Niveloni, MD, Roberto Mazure, MD, Eduardo Maurino, MD, Elena F. Verdu´, MD, PhD, and Julio C. Bai, MD. They are variously affiliated with the Medicine Department, Farcombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada; Small Intestinal Section, Department of Medicine; Department of Alimentation, Dr. C. Bonorino Udaondo Gastroenterology Hospital and Research Institute at the Universidad del Salvador in Buenos Aires, Argentina. They first used immunohistochemistry to assess the numbers of macrophages and Paneth cells, and the expression a-defensin-5 in duodenal biopsies. They found that a gluten-free diet reduces duodenal macrophage counts in celiac patients more effectively than B. infantis. In contrast, B. infantis decreases Paneth cell counts and expression of a-defensin-5 in celiac disease (P< 0.001). The results identify differential innate immune effects of treatment with B. infantis compared with 1 year of gluten-free diet. The team is calling for further study to determine synergistic effects of gluten-free diet and B. infantis supplements in celiac disease. Source: salvador.academia.edu