Caminero, Alberto

Colgrave, Michelle Lisa

Downs, Melanie

Scherf, Katharina Anne

English

KITopen

EDITORIALpublished: 06 May 2021doi: 10.3389/fnut.2021.680418Frontiers in Nutrition | www.frontiersin.org 1 May 2021 | Volume 8 | Article 680418Edited and reviewed by:Dietrich Knorr,Technical University ofBerlin, Germany*Correspondence:Michelle Lisa Colgravemichelle.colgrave@csiro.auSpecialty section:This article was submitted toNutrition and Food ScienceTechnology,a section of the journalFrontiers in NutritionReceived: 14 March 2021Accepted: 06 April 2021Published: 06 May 2021Citation:Colgrave ML, Scherf KA, Downs Mand Caminero A (2021) Editorial:Gluten, From Plant to Plate:Implications for People With CeliacDisease. Front. Nutr. 8:680418.doi: 10.3389/fnut.2021.680418Editorial: Gluten, From Plant to Plate:Implications for People With CeliacDiseaseMichelle Lisa Colgrave 1*, Katharina Anne Scherf 2, Melanie Downs 3 and Alberto Caminero 41Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture & Food, Brisbane, QLD, Australia,2Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology(KIT), Karlsruhe, Germany, 3University of Nebraska-Lincoln, Food Science and Technology Department, Lincoln, NE,United States, 4 Faculty of Health Sciences, McMaster University, Hamilton, ON, CanadaKeywords: gluten, celiac disease, cereal breeding, wheat, food processingEditorial on the Research TopicGluten, From Plant to Plate: Implications for People With Celiac DiseaseGluten is the collective name for a class of proteins found in wheat, rye, and barley. Eating glutentriggers an autoimmune reaction in the∼70 million people globally affected by celiac disease (CD),which causes the gut to react to gluten with intestinal inflammation and epithelial cell damage. Inaddition, wheat proteins may trigger respiratory, skin or food allergies and non-celiac gluten/wheatsensitivity (NCGS). Recently, more and more evidence has been emerging to support an increasingprevalence of gluten-related disorders in the population. This increase in prevalence has been tooquick to be explained by genetic drift, pointing toward a change in environmental exposures asrisk modifiers.Gluten-free (GF) foods are now commonplace, offering consumers greater choice andavailability. While many of these foods are made from non-gluten-containing grains,contamination of these inherently gluten-free products can occur during harvest, transport,or processing. Moreover, these foods are expensive and may be nutritionally inferior togluten-containing products. The differences in nutritional properties of GF foods has led to researchon ways to remove or reduce gluten from wheat and barley to provide new fiber, mineral, andvitamin options for those whomust avoid gluten. This has led to research in classical plant breedingand the use of gene technology. An alternative approach to producing celiac-safe foods is viaprocessing, wherein processes, such as separation, filtration, and/or application of enzymes, aimto remove gluten from gluten-containing ingredients. With many of these processed productsentering the market, questions remain over the safety of these products and controversy over asuitable test to determine the gluten content remains. The question why an increasing numberof people are affected by gluten-related disorders also needs to be answered. While improveddiagnostics and awareness may partly explain the rise, further factors such as the use of vital wheatgluten in many food products, changes in wheat processing and in wheat protein compositionmay be responsible. In addition, it has been proposed that other environmental factors such asintroduction of gluten to infant diets, breastfeeding patterns, alterations in the gut microbiota andinfections could also dictate the development of gluten-related disorders.This e-book is a compilation of 15 research and/or review papers written by 70 authors. ThisSpecial Research Topic comprises contributions from leading experts in the fields of plant breeding,food processing, clinical immunology, and gluten analysis to share their latest findings and helpimprove the quality and safety of foods for CD patients and other gluten-related disorders.As critical overviews of the field, Shewry reviews wheat gluten, focusing on functional properties,and its role in triggering coeliac disease and gluten-related disorders. Wieser et al. provide aColgrave et al. Editorial: Gluten, From Plant to Platebalanced review on the benefits of wheat consumption contrastedwith the adverse effects for individuals suffering from wheat-related disorders.Starting with the plant, Tanner et al. examined theaccumulation of hordein storage proteins in developing barleygrains using a combination of enzyme-linked immunosorbentassay (ELISA), western blot and liquid chromatography tandemmass spectrometry (LC-MS/MS) demonstrating maximumprotein accumulation late in grain development. Shifting towheat, Altenbach, Chang, Yu et al. described the genetictransformation of bread wheat to reduce the omega-1,2 gliadins,the wheat gluten proteins that present immunodominantepitopes relevant in celiac disease. Subsequently, the samegroup silence a subset of the alpha-gliadins and demonstratereduced reactivities of antibodies (IgG and IgA) from a celiacdisease patient cohort. Marín-Sanz et al. explore the impactof temperature and nitrogen availability of grain filling inbread wheat focusing specifically on the gliadin and gluteninprotein fractions.Shifting to gluten analysis, Panda and Garber review theuse of antibody-based methods for accuracy in the quantitationof gluten in fermented or hydrolyzed foods and the inherentchallenges due to the lack of appropriate reference materialsand variable proteolysis. Next Alves et al. review the primaryproteomic approaches used in the identification and quantitationof gluten peptides related to CD-activity and gluten-relatedallergies. In a complementary study, Daly et al. describe an updateto the GluPro database, that provides a solid foundation forproteomic analysis of gluten proteins from gluten containingcereals. This database will enable identification of peptidemarkers for use in new gluten quantitation methods basedon coeliac toxic motifs present in all relevant cereal species.To this end, Lexhaller et al. characterize and quantify cereal-specific gluten protein types by LC-MS/MS, allowing knownwheat allergens and celiac disease-active peptides to be identifiedand laying the foundation for development of referencematerials.Subsequently, five wheat cultivars were assessed by Schall et al.for their use as reference materials wherein their protein content,protein composition and responses to different ELISA methodswere evaluated.Osorio et al. examine the ability to detoxify gluten proteinsusing “glutenases” and employing site-directed mutagenesisaimed at the glutamine specific endoprotease from barley(EP-B2), and a prolyl endopeptidase from Flavobacteriummeningosepticum (Fm-PEP).From a clinical perspective, Pinto-Sanchez and Bai reviewthe current strategies for follow up of patients with celiacdisease, describing new tools for monitoring adherence tothe gluten-free diet which could alter patient treatment.The isolation and purification of oat avenin for clinicaltrials aiming to establish the safety of oats in the dietsof those with CD is reported by Tanner et al. Lastly,the Prolamin Working Group provide recommendationsregarding clinical, analytical and legal aspects of CD,identifying those areas that require future multidisciplinarycollaborative efforts.AUTHOR CONTRIBUTIONSMC prepared the initial draft concept of the Special Topic. MC,KS, MD, and AC refined the topic, compiled a list of potentialcontributing authors, and were associate editors for all submittedmanuscripts. All authors contributed to the article and approvedthe submitted version.Conflict of Interest: The authors declare that the research was conducted in theabsence of any commercial or financial relationships that could be construed as apotential conflict of interest.Copyright © 2021 Colgrave, Scherf, Downs and Caminero. This is an open-accessarticle distributed under the terms of the Creative Commons Attribution License (CCBY). The use, distribution or reproduction in other forums is permitted, providedthe original author(s) and the copyright owner(s) are credited and that the originalpublication in this journal is cited, in accordance with accepted academic practice.No use, distribution or reproduction is permitted which does not comply with theseterms.Frontiers in Nutrition | www.frontiersin.org 2 May 2021 | Volume 8 | Article 680418

Editorial: Gluten, From Plant to Plate: Implications for People With Celiac Disease

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Faculty Publications in Food Science and Technology Food Science and Technology Department 2021 Editorial: Gluten, From Plant to Plate: Implications for People With Celiac Disease Michelle Lisa Colgrave Katharina Anne Scherf Melanie Downs Alberto Caminero Follow this and additional works at: https://digitalcommons.unl.edu/foodsciefacpub  Part of the Food Science Commons This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Faculty Publications in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. EDITORIALpublished: 06 May 2021doi: 10.3389/fnut.2021.680418Frontiers in Nutrition | www.frontiersin.org 1 May 2021 | Volume 8 | Article 680418Edited and reviewed by:Dietrich Knorr,Technical University ofBerlin, Germany*Correspondence:Michelle Lisa Colgravemichelle.colgrave@csiro.auSpecialty section:This article was submitted toNutrition and Food ScienceTechnology,a section of the journalFrontiers in NutritionReceived: 14 March 2021Accepted: 06 April 2021Published: 06 May 2021Citation:Colgrave ML, Scherf KA, Downs Mand Caminero A (2021) Editorial:Gluten, From Plant to Plate:Implications for People With CeliacDisease. Front. Nutr. 8:680418.doi: 10.3389/fnut.2021.680418Editorial: Gluten, From Plant to Plate:Implications for People With CeliacDiseaseMichelle Lisa Colgrave 1*, Katharina Anne Scherf 2, Melanie Downs 3 and Alberto Caminero 41Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture & Food, Brisbane, QLD, Australia,2Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology(KIT), Karlsruhe, Germany, 3University of Nebraska-Lincoln, Food Science and Technology Department, Lincoln, NE,United States, 4 Faculty of Health Sciences, McMaster University, Hamilton, ON, CanadaKeywords: gluten, celiac disease, cereal breeding, wheat, food processingEditorial on the Research TopicGluten, From Plant to Plate: Implications for People With Celiac DiseaseGluten is the collective name for a class of proteins found in wheat, rye, and barley. Eating glutentriggers an autoimmune reaction in the∼70 million people globally affected by celiac disease (CD),which causes the gut to react to gluten with intestinal inflammation and epithelial cell damage. Inaddition, wheat proteins may trigger respiratory, skin or food allergies and non-celiac gluten/wheatsensitivity (NCGS). Recently, more and more evidence has been emerging to support an increasingprevalence of gluten-related disorders in the population. This increase in prevalence has been tooquick to be explained by genetic drift, pointing toward a change in environmental exposures asrisk modifiers.Gluten-free (GF) foods are now commonplace, offering consumers greater choice andavailability. While many of these foods are made from non-gluten-containing grains,contamination of these inherently gluten-free products can occur during harvest, transport,or processing. Moreover, these foods are expensive and may be nutritionally inferior togluten-containing products. The differences in nutritional properties of GF foods has led to researchon ways to remove or reduce gluten from wheat and barley to provide new fiber, mineral, andvitamin options for those whomust avoid gluten. This has led to research in classical plant breedingand the use of gene technology. An alternative approach to producing celiac-safe foods is viaprocessing, wherein processes, such as separation, filtration, and/or application of enzymes, aimto remove gluten from gluten-containing ingredients. With many of these processed productsentering the market, questions remain over the safety of these products and controversy over asuitable test to determine the gluten content remains. The question why an increasing numberof people are affected by gluten-related disorders also needs to be answered. While improveddiagnostics and awareness may partly explain the rise, further factors such as the use of vital wheatgluten in many food products, changes in wheat processing and in wheat protein compositionmay be responsible. In addition, it has been proposed that other environmental factors such asintroduction of gluten to infant diets, breastfeeding patterns, alterations in the gut microbiota andinfections could also dictate the development of gluten-related disorders.This e-book is a compilation of 15 research and/or review papers written by 70 authors. ThisSpecial Research Topic comprises contributions from leading experts in the fields of plant breeding,food processing, clinical immunology, and gluten analysis to share their latest findings and helpimprove the quality and safety of foods for CD patients and other gluten-related disorders.As critical overviews of the field, Shewry reviews wheat gluten, focusing on functional properties,and its role in triggering coeliac disease and gluten-related disorders. Wieser et al. provide aColgrave et al. Editorial: Gluten, From Plant to Platebalanced review on the benefits of wheat consumption contrastedwith the adverse effects for individuals suffering from wheat-related disorders.Starting with the plant, Tanner et al. examined theaccumulation of hordein storage proteins in developing barleygrains using a combination of enzyme-linked immunosorbentassay (ELISA), western blot and liquid chromatography tandemmass spectrometry (LC-MS/MS) demonstrating maximumprotein accumulation late in grain development. Shifting towheat, Altenbach, Chang, Yu et al. described the genetictransformation of bread wheat to reduce the omega-1,2 gliadins,the wheat gluten proteins that present immunodominantepitopes relevant in celiac disease. Subsequently, the samegroup silence a subset of the alpha-gliadins and demonstratereduced reactivities of antibodies (IgG and IgA) from a celiacdisease patient cohort. Marín-Sanz et al. explore the impactof temperature and nitrogen availability of grain filling inbread wheat focusing specifically on the gliadin and gluteninprotein fractions.Shifting to gluten analysis, Panda and Garber review theuse of antibody-based methods for accuracy in the quantitationof gluten in fermented or hydrolyzed foods and the inherentchallenges due to the lack of appropriate reference materialsand variable proteolysis. Next Alves et al. review the primaryproteomic approaches used in the identification and quantitationof gluten peptides related to CD-activity and gluten-relatedallergies. In a complementary study, Daly et al. describe an updateto the GluPro database, that provides a solid foundation forproteomic analysis of gluten proteins from gluten containingcereals. This database will enable identification of peptidemarkers for use in new gluten quantitation methods basedon coeliac toxic motifs present in all relevant cereal species.To this end, Lexhaller et al. characterize and quantify cereal-specific gluten protein types by LC-MS/MS, allowing knownwheat allergens and celiac disease-active peptides to be identifiedand laying the foundation for development of referencematerials.Subsequently, five wheat cultivars were assessed by Schall et al.for their use as reference materials wherein their protein content,protein composition and responses to different ELISA methodswere evaluated.Osorio et al. examine the ability to detoxify gluten proteinsusing “glutenases” and employing site-directed mutagenesisaimed at the glutamine specific endoprotease from barley(EP-B2), and a prolyl endopeptidase from Flavobacteriummeningosepticum (Fm-PEP).From a clinical perspective, Pinto-Sanchez and Bai reviewthe current strategies for follow up of patients with celiacdisease, describing new tools for monitoring adherence tothe gluten-free diet which could alter patient treatment.The isolation and purification of oat avenin for clinicaltrials aiming to establish the safety of oats in the dietsof those with CD is reported by Tanner et al. Lastly,the Prolamin Working Group provide recommendationsregarding clinical, analytical and legal aspects of CD,identifying those areas that require future multidisciplinarycollaborative efforts.AUTHOR CONTRIBUTIONSMC prepared the initial draft concept of the Special Topic. MC,KS, MD, and AC refined the topic, compiled a list of potentialcontributing authors, and were associate editors for all submittedmanuscripts. All authors contributed to the article and approvedthe submitted version.Conflict of Interest: The authors declare that the research was conducted in theabsence of any commercial or financial relationships that could be construed as apotential conflict of interest.Copyright © 2021 Colgrave, Scherf, Downs and Caminero. This is an open-accessarticle distributed under the terms of the Creative Commons Attribution License (CCBY). The use, distribution or reproduction in other forums is permitted, providedthe original author(s) and the copyright owner(s) are credited and that the originalpublication in this journal is cited, in accordance with accepted academic practice.No use, distribution or reproduction is permitted which does not comply with theseterms.Frontiers in Nutrition | www.frontiersin.org 2 May 2021 | Volume 8 | Article 680418

https://publikationen.bibliothek.kit.edu/1000134972/119779664

Editorial: Gluten, From Plant to Plate: Implications for People With Celiac Disease

Abstract

Similar works

Full text

Available Versions

KITopen

DigitalCommons@University of Nebraska