Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

Area of Science:

• Agricultural Science
• Food Science
• Proteomics

Background:

• Tritordeum is a hexaploid cereal crop developed from crossing wild barley (Hordeum chilense) with durum wheat (Triticum turgidum).
• It possesses desirable agronomic and rheological properties similar to soft wheat, positioning it as a potential raw material for the baking industry.
• Understanding its nutritional and allergenic properties is crucial for its adoption in food products.

Purpose of the Study:

• To compare the protein expression profiles of two Tritordeum cultivars (Aucan and Bulel) with durum wheat and soft wheat using a gel-based proteomic approach.
• To evaluate and compare the in vitro digestibility, nutrient bio-accessibility, and allergenic potential of Tritordeum-based breads versus wheat-based breads.
• To identify specific peptides resulting from the digestion of Tritordeum bread and assess their implications for human health.

Main Methods:

• Gel-based proteomics was employed to analyze protein expression differences in refined flours from two Tritordeum cultivars, durum wheat, and soft wheat.
• In vitro digestion models were used to simulate gastrointestinal conditions, analyzing nutrient bio-accessibility and peptide profiles of breads made from these flours.
• Electrophoresis was utilized to highlight significant differences in protein profiles, while measurements of alpha-amino nitrogen and R5-epitopes assessed digestibility and allergenic potential.

Main Results:

• Significant protein profile differences were observed among the four flour types via electrophoresis.
• Amino acid bio-accessibility and reducing sugar content were comparable between Tritordeum and wheat breads.
• Tritordeum cultivars demonstrated approximately 15% higher alpha-amino nitrogen release post-duodenal digestion compared to soft wheat (p < 0.05).
• Bulel Tritordeum exhibited a 55% reduction in R5-epitopes in flour, bread, and digested bread compared to soft wheat, suggesting lower allergenic potential.

Conclusions:

• Protein expression variations exist between Tritordeum cultivars, influencing their digestion products and allergenic/celiacogenic potential.
• Tritordeum shows comparable nutrient bio-accessibility to wheat but with potentially reduced allergenicity, particularly in specific cultivars like Bulel.
• Further proteomic studies on diverse Tritordeum cultivars could identify varieties with superior agronomic and nutritional benefits for food applications.