Oats as a Safe Alternative to Triticeae Cereals for People Suffering from Celiac Disease? A Review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F20%3A10145667" target="_blank" >RIV/00027006:_____/20:10145667 - isvavai.cz</a>

Result on the web

<a href="https://link.springer.com/article/10.1007%2Fs11130-020-00800-8" target="_blank" >https://link.springer.com/article/10.1007%2Fs11130-020-00800-8</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11130-020-00800-8" target="_blank" >10.1007/s11130-020-00800-8</a>

Result language

angličtina

Original language name

Oats as a Safe Alternative to Triticeae Cereals for People Suffering from Celiac Disease? A Review

Original language description

Oats represent a promising alternative to small-grain cereals from Triticeae group (wheat, barley, rye) for persons suffering from any form of gluten intolerance, especially celiac disease (CD), since oat-specific prolamins avenins reveal generally lower gluten content and immunoreactivity. Recent studies on avenin molecular structure revealed large genetic variability in avenin sequences affecting the spectrum of gluten peptides produced by hydrolases in human digestive tract. The aim of the present review is to summarise recent knowledge obtained in laboratory studies focused on the effect of avenin-derived peptides on reactivity of crucial components of human immune system such as dendritic cells (DC) and T-cells. The other part of the review summarises the results of clinical studies with CD patients including oat products in their diet. Since different clinical studies revealed contradictory results regarding potential safety of oats for CD patients, the focus has to be directed at genetic variability in oat avenins. Identification of avenin isoforms with minimum CD immunoreactivity will open up ways leading to designing novel oat cultivars suitable for CD patients. Knowledge on immunoreactivity of gluten peptides together with breeding new oat cultivars revealing minimum avenin immunoreactivity with respect to CD as well as application of food processing technologies leading to gluten content reduction should result in development of gluten-free oats safe for celiacs.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

<a href="/en/project/QK1810102" target="_blank" >QK1810102: Development of oat genotypes with low coeliac reactivity and high nutritional quality</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

PLANT FOODS FOR HUMAN NUTRITION

ISSN

0921-9668

e-ISSN

—

Volume of the periodical

75

Issue of the periodical within the volume

2

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

11

Pages from-to

131-141

UT code for WoS article

000537454300001

EID of the result in the Scopus database

2-s2.0-85081622071