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The Scientific World Journal
Volume 2012 (2012), Article ID 837416, 8 pages
Research Article

Are Ancient Durum Wheats Less Toxic to Celiac Patients? A Study of α-Gliadin from Graziella Ra and Kamut

Dipartimento di Scienze della Terra, della Vita e dell'Ambiente (DiSTeVA), Università di Urbino “Carlo Bo”, Via Maggetti 22, 61029 Urbino, Italy

Received 26 October 2011; Accepted 12 January 2012

Academic Editor: John Sidney

Copyright © 2012 M. Stella Colomba and Armando Gregorini. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [11 citations]

The following is the list of published articles that have cited the current article.

  • Marian Wiwart, Elżbieta Suchowilska, Wolfgang Kandler, Michael Sulyok, Paweł Groenwald, and Rudolf Krska, “Can Polish wheat (Triticum polonicum L.) be an interesting gene source for breeding wheat cultivars with increased resistance to Fusarium head blight?,” Genetic Resources and Crop Evolution, 2013. View at Publisher · View at Google Scholar
  • Fred J.P. H. Brouns, Vincent J. Van Buul, and Peter R. Shewry, “Does wheat make us fat and sick?,” Journal of Cereal Science, 2013. View at Publisher · View at Google Scholar
  • Tanja Šuligoj, Armando Gregorini, Mariastella Colomba, H. Julia Ellis, and Paul J. Ciclitira, “Evaluation of the safety of ancient strains of wheat in coeliac disease reveals heterogeneous small intestinal T cell responses suggestive of coeliac toxicity,” Clinical Nutrition, 2013. View at Publisher · View at Google Scholar
  • Andrea Carnevali, Andrea Gianotti, Serena Benedetti, Maria Chiara Tagliamonte, Mariangela Primiterra, Luca Laghi, Francesca Danesi, Veronica Valli, Maurice Ndaghijimana, Francesco Capozzi, Franco Canestrari, and Alessandra Bordoni, “Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage,” Food Research International, 2014. View at Publisher · View at Google Scholar
  • Leo Pruimboom, and Karin de Punder, “The opioid effects of gluten exorphins: asymptomatic celiac disease,” Journal of Health, Population and Nutrition, vol. 33, no. 1, 2015. View at Publisher · View at Google Scholar
  • Pierre Gélinas, and Carole McKinnon, “Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies,” International Journal of Food Science and Technology, vol. 51, no. 8, pp. 1801–1810, 2016. View at Publisher · View at Google Scholar
  • Alessandra Bordoni, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari, and Veronica Valli, “Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat,” International Journal of Food Sciences and Nutrition, vol. 68, no. 3, pp. 278–286, 2016. View at Publisher · View at Google Scholar
  • Tom Brody, “Food and Dietary Supplement Package Labeling-Guidance from FDA's Warning Letters and Title 21 of the Code of Federal Regulations,” Comprehensive Reviews In Food Science And Food Safety, vol. 15, no. 1, pp. 92–129, 2016. View at Publisher · View at Google Scholar
  • Fatma Boukid, Barbara Prandi, Stefano Sforza, Rhouma Sayar, Yong Weon Seo, Mondher Mejri, and Ines Yacoubi, “Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 2. The Celiac Disease Case,” Journal of Agricultural and Food Chemistry, 2017. View at Publisher · View at Google Scholar
  • Maneka Malalgoda, and Senay Simsek, “Celiac disease and cereal proteins,” Food Hydrocolloids, vol. 68, pp. 108–113, 2017. View at Publisher · View at Google Scholar
  • Peter R. Shewry, “Do ancient types of wheat have health benefits compared with modern bread wheat?,” Journal of Cereal Science, vol. 79, pp. 469–476, 2018. View at Publisher · View at Google Scholar