COMBINING REDUCED GLUTEN CONTENT WITH GOOD RHEOLOGICAL PROPERTIES: A FEASIBILITY STUDY

The identification of wheat genotypes with low toxicity could represent a valid alternative for the prevention of wheat intolerance onset. Over the last years, great efforts have been devoted to develop effective gluten detoxification strategies mostly based on enzymatic strategies, which, however, involve a simultaneous detrimental alteration of the technological properties. In this frame, obtaining low-gluten wheat products without affecting their rheological properties is still a challenging issue. In this contribution, we presented an integrated approach encompassing both proteomic characterization and grains yield/quality evaluation for the identification of durum wheat genotypes combining potential lower toxicity/immunogenicity with satisfactory rheological properties. A preliminary profiling of gluten proteins was accomplished by immunoassay-based quantification and liquid chromatography coupled to UV detection focusing on the gliadin fraction as main responsible for immunoreactivity in celiac disease patients. In addition, complementary information about productivity-related traits and quali-quantitative characteristics were collected, such as grain protein content, grain yield per spike, dry gluten and gluten index. The whole pool of data was statistically evaluated confirming that durum wheat breeding programs accomplished in the last 25 years improved the pasta-making quality (gluten strength), without causing an increment of toxic epitopes towards CD patients. Tracking the fate of gluten proteins upon in-vitro simulated gastroduodenal digestion experiments and in-silico assessing the risk of toxicity according to the most recent guidance provided by EFSA1, confirmed such statement. The selected genotypes boasting medium and strong gluten strength, all presented a significantly lower number of toxic epitopes compared to commercial semolina. In perspective, such genotypes could represent an innovative alternative for preventive and therapeutic wheat based foods in genetically predisposed individuals who may develop CD after prolonged wheat or gluten consumption.