Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies
Summary Differences in the level of coeliac‐active gluten epitopes in wheat might have some significance for individuals reporting noncoeliac gluten sensitivity. The aim of this study was to compare the reactivity of epitopes towards ELISA R5 and G12 monoclonal antibodies in ancient (emmer; Khorasan...
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| Veröffentlicht in: | International journal of food science & technology 2016-08, Vol.51 (8), p.1801-1810 |
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| container_title | International journal of food science & technology |
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| creator | Gélinas, Pierre McKinnon, Carole |
| description | Summary
Differences in the level of coeliac‐active gluten epitopes in wheat might have some significance for individuals reporting noncoeliac gluten sensitivity. The aim of this study was to compare the reactivity of epitopes towards ELISA R5 and G12 monoclonal antibodies in ancient (emmer; Khorasan wheat; spelt) and modern wheat (common bread wheat; durum), and to check whether the bread‐making process leads to the degradation of epitopes. Data from ELISA R5 and G12 did not match gluten dry weight in wheat. Bread dough fermentation and extensive baking did not change the reactivity of coeliac‐active epitopes towards monoclonal antibodies. Compared to hexaploid bread‐type wheat (spelt; common bread wheat), ancient and modern pasta‐type tetraploid wheat (emmer; Khorasan; durum) had less epitopes reactive towards ELISA R5 and G12 and might be preferable for wheat‐sensitive individuals looking for food with reduced coeliac‐active epitopes. |
| doi_str_mv | 10.1111/ijfs.13151 |
| format | Article |
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Differences in the level of coeliac‐active gluten epitopes in wheat might have some significance for individuals reporting noncoeliac gluten sensitivity. The aim of this study was to compare the reactivity of epitopes towards ELISA R5 and G12 monoclonal antibodies in ancient (emmer; Khorasan wheat; spelt) and modern wheat (common bread wheat; durum), and to check whether the bread‐making process leads to the degradation of epitopes. Data from ELISA R5 and G12 did not match gluten dry weight in wheat. Bread dough fermentation and extensive baking did not change the reactivity of coeliac‐active epitopes towards monoclonal antibodies. Compared to hexaploid bread‐type wheat (spelt; common bread wheat), ancient and modern pasta‐type tetraploid wheat (emmer; Khorasan; durum) had less epitopes reactive towards ELISA R5 and G12 and might be preferable for wheat‐sensitive individuals looking for food with reduced coeliac‐active epitopes.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.13151</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Ancient wheat ; Bread ; Dough ; Drying ; ELISA ; Food science ; Foods ; Gluten ; Immunoglobulins ; Monoclonal antibodies ; noncoeliac gluten sensitivity ; Triticum aestivum ; Triticum dicoccum ; Wheat</subject><ispartof>International journal of food science & technology, 2016-08, Vol.51 (8), p.1801-1810</ispartof><rights>2016 Her Majesty the Queen in Right of Canada International Journal of Food Science and Technology © 2016 Institute of Food Science and Technology Reproduced with the permission of the Minister of Agriculture and Agri‐Food Canada</rights><rights>International Journal of Food Science and Technology © 2016 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3201-78ebea6bf8569be992bb79cd429beda65f5ede145f19de5c8f7efe7056df3c183</citedby><cites>FETCH-LOGICAL-c3201-78ebea6bf8569be992bb79cd429beda65f5ede145f19de5c8f7efe7056df3c183</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.13151$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.13151$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Gélinas, Pierre</creatorcontrib><creatorcontrib>McKinnon, Carole</creatorcontrib><title>Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Summary
Differences in the level of coeliac‐active gluten epitopes in wheat might have some significance for individuals reporting noncoeliac gluten sensitivity. The aim of this study was to compare the reactivity of epitopes towards ELISA R5 and G12 monoclonal antibodies in ancient (emmer; Khorasan wheat; spelt) and modern wheat (common bread wheat; durum), and to check whether the bread‐making process leads to the degradation of epitopes. Data from ELISA R5 and G12 did not match gluten dry weight in wheat. Bread dough fermentation and extensive baking did not change the reactivity of coeliac‐active epitopes towards monoclonal antibodies. Compared to hexaploid bread‐type wheat (spelt; common bread wheat), ancient and modern pasta‐type tetraploid wheat (emmer; Khorasan; durum) had less epitopes reactive towards ELISA R5 and G12 and might be preferable for wheat‐sensitive individuals looking for food with reduced coeliac‐active epitopes.</description><subject>Ancient wheat</subject><subject>Bread</subject><subject>Dough</subject><subject>Drying</subject><subject>ELISA</subject><subject>Food science</subject><subject>Foods</subject><subject>Gluten</subject><subject>Immunoglobulins</subject><subject>Monoclonal antibodies</subject><subject>noncoeliac gluten sensitivity</subject><subject>Triticum aestivum</subject><subject>Triticum dicoccum</subject><subject>Wheat</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNqN0c1uEzEQB_AVAolQuPAEK3FBSFv8sf7YI6poWqgKamk5Wl57TBw269R2CHkbnoUnw8kCBw6ovow8_v1HsqaqnmN0jMt57ZcuHWOKGX5QzTDlrCGc4IfVDHUMNawl9HH1JKUlQohQ0c6qOB82GcZ6C_7LItd-rPVoPIy5VFuvgoVYHhegp0ZeQB1Bm-y_-byrg_v5A9Y-hzWkOoetjjbVV-xA55iU_BjMEEY9lFb2fbAe0tPqkdNDgme_61F1c_r208lZc_Fhfn7y5qIxlCDcCAk9aN47yXjXQ9eRvhedsS0pN6s5cwws4JY53FlgRjoBDgRi3DpqsKRH1ctp7jqGuw2krFY-GRgGPULYJFUI45giTu9BkRRYtkQU-uIfugybWH54ULSTjMr9wFeTMjGkFMGpdfQrHXcKI7XflNpvSh02VTCe8NYPsPuPVOfvTq__ZJop41OG738zOn5VXFDB1OfLuXp_ySS_PfuorugvLhSmiQ</recordid><startdate>201608</startdate><enddate>201608</enddate><creator>Gélinas, Pierre</creator><creator>McKinnon, Carole</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201608</creationdate><title>Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies</title><author>Gélinas, Pierre ; McKinnon, Carole</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3201-78ebea6bf8569be992bb79cd429beda65f5ede145f19de5c8f7efe7056df3c183</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Ancient wheat</topic><topic>Bread</topic><topic>Dough</topic><topic>Drying</topic><topic>ELISA</topic><topic>Food science</topic><topic>Foods</topic><topic>Gluten</topic><topic>Immunoglobulins</topic><topic>Monoclonal antibodies</topic><topic>noncoeliac gluten sensitivity</topic><topic>Triticum aestivum</topic><topic>Triticum dicoccum</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gélinas, Pierre</creatorcontrib><creatorcontrib>McKinnon, Carole</creatorcontrib><collection>Istex</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gélinas, Pierre</au><au>McKinnon, Carole</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2016-08</date><risdate>2016</risdate><volume>51</volume><issue>8</issue><spage>1801</spage><epage>1810</epage><pages>1801-1810</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Differences in the level of coeliac‐active gluten epitopes in wheat might have some significance for individuals reporting noncoeliac gluten sensitivity. The aim of this study was to compare the reactivity of epitopes towards ELISA R5 and G12 monoclonal antibodies in ancient (emmer; Khorasan wheat; spelt) and modern wheat (common bread wheat; durum), and to check whether the bread‐making process leads to the degradation of epitopes. Data from ELISA R5 and G12 did not match gluten dry weight in wheat. Bread dough fermentation and extensive baking did not change the reactivity of coeliac‐active epitopes towards monoclonal antibodies. Compared to hexaploid bread‐type wheat (spelt; common bread wheat), ancient and modern pasta‐type tetraploid wheat (emmer; Khorasan; durum) had less epitopes reactive towards ELISA R5 and G12 and might be preferable for wheat‐sensitive individuals looking for food with reduced coeliac‐active epitopes.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/ijfs.13151</doi><tpages>10</tpages></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library All Journals |
| subjects | Ancient wheat Bread Dough Drying ELISA Food science Foods Gluten Immunoglobulins Monoclonal antibodies noncoeliac gluten sensitivity Triticum aestivum Triticum dicoccum Wheat |
| title | Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies |
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