How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties

Fatma Boukid, Mondher Mejri, Nicoletta Pellegrini, S. Sforza, Barbara Prandi*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

4 Citations (Scopus)

Abstract

Because of the continuous increase in the prevalence of gluten-related disorders, selection of wheat with a low content of immunogenic gluten epitopes could be an innovative alternative for prevention. In this review, the focus is on literature data concerning the deallergenization tools of wheat, which are mainly related to breeding approaches (classic and advanced) and processing operations (germination and fermentation). Until now, no safe wheat genotype has been identified, whereas decreasing wheat allergenicity is possible. On the other hand, the decrease of gluten or some of its epitopes can strongly affect technological properties. Thus, obtaining celiac-safe gluten without affecting the technological properties of wheat could be considered as a new challenge that scientists will be facing. Celiac-safe wheat-based product development could be a great revolution in the market of foods for special medical purposes. The present paper is aiming to: (a) review the strategies and the approaches used, or that can be used, for developing low allergenic wheat: their utilities and limits were also discussed and (b) screen the impact of gluten reduction or removal on the quality of wheat end-use products.

Original languageEnglish
Pages (from-to)797-807
Number of pages11
JournalComprehensive Reviews in Food Science and Food Safety
Volume16
Issue number5
DOIs
Publication statusPublished - 1 Sep 2017

Fingerprint

abdomen
Abdomen
Triticum
Glutens
gluten
wheat
epitopes
Epitopes
allergenicity
product development
Germination
Fermentation
Breeding
Genotype
fermentation
germination
markets
Food
genotype
breeding

Keywords

  • celiac disease
  • gluten
  • wheat quality
  • wheat safety
  • wheat technology

Cite this

Boukid, Fatma ; Mejri, Mondher ; Pellegrini, Nicoletta ; Sforza, S. ; Prandi, Barbara. / How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties. In: Comprehensive Reviews in Food Science and Food Safety. 2017 ; Vol. 16, No. 5. pp. 797-807.
@article{11e5539336e84fd0931e95b1a1dfc03f,
title = "How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties",
abstract = "Because of the continuous increase in the prevalence of gluten-related disorders, selection of wheat with a low content of immunogenic gluten epitopes could be an innovative alternative for prevention. In this review, the focus is on literature data concerning the deallergenization tools of wheat, which are mainly related to breeding approaches (classic and advanced) and processing operations (germination and fermentation). Until now, no safe wheat genotype has been identified, whereas decreasing wheat allergenicity is possible. On the other hand, the decrease of gluten or some of its epitopes can strongly affect technological properties. Thus, obtaining celiac-safe gluten without affecting the technological properties of wheat could be considered as a new challenge that scientists will be facing. Celiac-safe wheat-based product development could be a great revolution in the market of foods for special medical purposes. The present paper is aiming to: (a) review the strategies and the approaches used, or that can be used, for developing low allergenic wheat: their utilities and limits were also discussed and (b) screen the impact of gluten reduction or removal on the quality of wheat end-use products.",
keywords = "celiac disease, gluten, wheat quality, wheat safety, wheat technology",
author = "Fatma Boukid and Mondher Mejri and Nicoletta Pellegrini and S. Sforza and Barbara Prandi",
year = "2017",
month = "9",
day = "1",
doi = "10.1111/1541-4337.12288",
language = "English",
volume = "16",
pages = "797--807",
journal = "Comprehensive Reviews in Food Science and Food Safety",
issn = "1541-4337",
publisher = "Wiley",
number = "5",

}

How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties. / Boukid, Fatma; Mejri, Mondher; Pellegrini, Nicoletta; Sforza, S.; Prandi, Barbara.

In: Comprehensive Reviews in Food Science and Food Safety, Vol. 16, No. 5, 01.09.2017, p. 797-807.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties

AU - Boukid, Fatma

AU - Mejri, Mondher

AU - Pellegrini, Nicoletta

AU - Sforza, S.

AU - Prandi, Barbara

PY - 2017/9/1

Y1 - 2017/9/1

N2 - Because of the continuous increase in the prevalence of gluten-related disorders, selection of wheat with a low content of immunogenic gluten epitopes could be an innovative alternative for prevention. In this review, the focus is on literature data concerning the deallergenization tools of wheat, which are mainly related to breeding approaches (classic and advanced) and processing operations (germination and fermentation). Until now, no safe wheat genotype has been identified, whereas decreasing wheat allergenicity is possible. On the other hand, the decrease of gluten or some of its epitopes can strongly affect technological properties. Thus, obtaining celiac-safe gluten without affecting the technological properties of wheat could be considered as a new challenge that scientists will be facing. Celiac-safe wheat-based product development could be a great revolution in the market of foods for special medical purposes. The present paper is aiming to: (a) review the strategies and the approaches used, or that can be used, for developing low allergenic wheat: their utilities and limits were also discussed and (b) screen the impact of gluten reduction or removal on the quality of wheat end-use products.

AB - Because of the continuous increase in the prevalence of gluten-related disorders, selection of wheat with a low content of immunogenic gluten epitopes could be an innovative alternative for prevention. In this review, the focus is on literature data concerning the deallergenization tools of wheat, which are mainly related to breeding approaches (classic and advanced) and processing operations (germination and fermentation). Until now, no safe wheat genotype has been identified, whereas decreasing wheat allergenicity is possible. On the other hand, the decrease of gluten or some of its epitopes can strongly affect technological properties. Thus, obtaining celiac-safe gluten without affecting the technological properties of wheat could be considered as a new challenge that scientists will be facing. Celiac-safe wheat-based product development could be a great revolution in the market of foods for special medical purposes. The present paper is aiming to: (a) review the strategies and the approaches used, or that can be used, for developing low allergenic wheat: their utilities and limits were also discussed and (b) screen the impact of gluten reduction or removal on the quality of wheat end-use products.

KW - celiac disease

KW - gluten

KW - wheat quality

KW - wheat safety

KW - wheat technology

U2 - 10.1111/1541-4337.12288

DO - 10.1111/1541-4337.12288

M3 - Article

VL - 16

SP - 797

EP - 807

JO - Comprehensive Reviews in Food Science and Food Safety

JF - Comprehensive Reviews in Food Science and Food Safety

SN - 1541-4337

IS - 5

ER -