Significant differences in coeliac immunotoxicity of barley varieties
Article first published online: 12 SEP 2012
© 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 56, Issue 11, pages 1697–1707, November 2012
How to Cite
Comino, I., Real, A., Gil-Humanes, J., Pistón, F., de Lorenzo, L., Moreno, M. d. L., López-Casado, M. Á., Lorite, P., Cebolla, Á., Torres, M. I., Barro, F. and Sousa, C. (2012), Significant differences in coeliac immunotoxicity of barley varieties. Mol. Nutr. Food Res., 56: 1697–1707. doi: 10.1002/mnfr.201200358
- Issue published online: 24 OCT 2012
- Article first published online: 12 SEP 2012
- Manuscript Accepted: 30 JUL 2012
- Manuscript Revised: 19 JUL 2012
- Manuscript Received: 7 JUN 2012
- FPU fellowship from the Ministerio de Educación
- Junta de Andalucía. Grant Number: AGR-4783
- Spanish Ministry of Science and Innovation. Grant Numbers: AGL2010-19643-C02-02, TRA2009_0047
- European Regional Development Fund
- Junta de Andalucía. Grant Number: P09AGR-4783
- Coeliac disease;
- Monoclonal antibody;
The only treatment available for coeliac disease (CD) is a strict diet in which the intake of wheat, barley, rye, or oats is avoided. Barley is a major cereal crop, grown mainly for its use in brewing, and it has high nutritional value. The identification of varieties with a reduced toxicity profile may contribute to improve the diet, the quality of life and health of CD patients.
Methods and results
Searching for harmless barleys, we investigated accessions of malting and wild barley, used for developing new cultivated cereals. The CD toxicity profile of barleys was screened using G12 antibody and cell proliferation and IFN-γ release from peripheral blood mononuclear cells and intestinal biopsies from CD patients. We found a direct correlation between the reactivity with G12 and the immunogenicity of the different barleys.
The malting barleys were less immunogenic, with reduced levels of toxic gluten, and were possibly less harmful to CD patients. Our findings could raise the prospect of breeding barley species with low levels of harmful gluten, and the attractive goal of developing nontoxic barley cultivars, always taking into account the Codex standard for foods for special dietary use for persons intolerant to gluten.