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Dernière mise à jour : Mai 2018

Menu Logo Principal logo Université Clermont Auvergne & associés

Human Nutrition Unit

Zone de texte éditable et éditée et rééditée

GlutN

GlutN
Specific Wheat and Breads to Solve Gluten Sensitivity?
Marie-Agnès Peyron  (Equipe Improving)

Context:

Wheat products, made with gluten, play a key role in our diet. Gluten ingestion, a reserve protein network, can cause allergies, celiac disease and gluten-free non-celiac sensitivity (CNSG), a condition that is generally self-diagnosed for lack of an objective clinical test. This leads to an eviction of gluten. The validity of this diet is posed for the grain industry and for the consumer suffering from CNS, neither celiac nor allergic.

Does the gluten network pose a risk to consumers who are not allergic or celiac? and if so, how can wheat varietal selection and processes manage it?

Objective:

Wheat is a cereal consumed all over the world and France is the leading European producer. During the transformations the wheat reserve proteins generate a gluten network. Gluten can cause allergy, celiac disease and gluten-free non-celiac sensitivity (CNSG). The SNCG is so far poorly characterized and difficult to diagnose without objective clinical testing. To date, a diet without foods containing gluten is often adopted by default. The challenge of this project is twofold: i) to shed light on the role of gluten in the SNCG (or hypersensitivity) to give objective elements on the risks related to its consumption and ii) to exploit the genetic diversity of wheat and various baking processes to remedy it. The scientific strategy is based on the complementarity of multiscale approaches to characterization of wheat, gluten and starch throughout the digestive tract, in vitro and in vivo. One of the levers identified is based on the genetic specificities of wheat (former vs modern) and breadmaking methods using or not using starters. The objectives of the project are to identify the mechanisms responsible for hypersensitivity, to estimate its prevalence, to develop biomarkers to objectify the diagnosis and to provide, if possible, specific breads adapted to these patients.

Impact:

The body of knowledge produced will enable consumers to adopt an informed diet. It will enable governments to provide sound advice on gluten consumption