Scouting for Naturally Low-Toxicity Wheat Genotypes by a Multidisciplinary Approach

Area of Science:

• Agricultural Science
• Food Science
• Biochemistry

Background:

• Developing effective gluten detoxification strategies often compromises wheat's technological properties.
• There is a need for low-gluten wheat varieties that retain desirable rheological characteristics for food production.

Purpose of the Study:

• To characterize durum wheat genotypes for low gluten content and potential reduced toxicity.
• To identify genotypes with conserved yield and rheological properties for bread and pasta making.

Main Methods:

• Preliminary gluten protein profiling using immunoassay and liquid chromatography-UV detection.
• Analysis of grain protein content, yield, dry gluten, and gluten index.
• In-vitro digestion, HR-MS/MS peptide identification, and in-silico toxicity risk assessment.

Main Results:

• Selected durum wheat genotypes exhibit lower gluten toxicity potential.
• Candidate genotypes demonstrate conserved yield and technological properties.
• Statistical evaluation identified promising low-toxicity durum wheat lines.

Conclusions:

• Identified low-gluten durum wheat genotypes offer potential for reduced immunogenicity.
• These genotypes maintain essential properties for usability in bread and pasta production.
• This research advances strategies for safer wheat-based food products for celiac disease patients.