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Nutrients
Volume 10
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10.3390/nu10121964
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Article

The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile

by
Carmen Haro
1,
Myriam Villatoro
2,
Luis Vaquero
3,
Jorge Pastor
4,
María J. Giménez
2,
Carmen V. Ozuna
2,
Susana Sánchez-León
2,
María D. García-Molina
2,
Verónica Segura
5,
Isabel Comino
5,
Carolina Sousa
5,
Santiago Vivas
3,
Blanca B. Landa
1 and
Francisco Barro
2,*
1
Departamento de Protección de Cultivos, Instituto de Agricultura Sostenible (IAS-CSIC), 14004 Córdoba, Spain
2
Departamento de Mejora Genética Vegetal, Instituto de Agricultura Sostenible (IAS-CSIC), 14004 Córdoba, Spain
3
Departamento de Gastroenterología, Hospital de León, Instituto de Biomedicina, Universidad de León, 24071 León, Spain
4
Novapan, S.L., C/Chopo, 68-70, 50171 La Puebla de Alfinden, Zaragoza, Spain
5
Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, 41004 Seville, Spain
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(12), 1964; https://doi.org/10.3390/nu10121964
Submission received: 25 October 2018 / Revised: 3 December 2018 / Accepted: 10 December 2018 / Published: 12 December 2018
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Abstract

The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut microbiota composition. This study was performed in two phases of seven days each, comprising a basal phase with gluten free bread and an E82 phase with low-gliadin bread. Gastrointestinal clinical symptoms were evaluated using the Gastrointestinal Symptom Rating Scale (GSRS) questionnaire, and stool samples were collected for gluten immunogenic peptides (GIP) determination and the extraction of gut microbial DNA. For the basal and E82 phases, seven and five patients, respectively, showed undetectable GIPs content. The bacterial 16S rRNA gene V1-V2 hypervariable regions were sequenced using the Illumina MiSeq platform and downstream analysis was done using a Quantitative Insights into Microbial Ecology (QIIME) pipeline. No significant differences in the GSRS questionnaires were observed between the two phases. However, we observed a significantly lower abundance of some gut genera Oscillospira, Dorea, Blautia, Bacteroides, Coprococcus, and Collinsella, and a significantly higher abundance of Roseburia and Faecalibacterium genera during the E82 phase compared with the basal phase. The consumption of low-gliadin bread E82 by NCGS subjects induced potentially positive changes in the gut microbiota composition, increasing the butyrate-producing bacteria and favoring a microbial profile that is suggested to have a key role in the maintenance or improvement of gut permeability.
Keywords: NCGS; gluten; gut-microbiota; next-generation sequencing; digestive disorder NCGS; gluten; gut-microbiota; next-generation sequencing; digestive disorder

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MDPI and ACS Style

Haro, C.; Villatoro, M.; Vaquero, L.; Pastor, J.; Giménez, M.J.; Ozuna, C.V.; Sánchez-León, S.; García-Molina, M.D.; Segura, V.; Comino, I.; et al. The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile. Nutrients 2018, 10, 1964. https://doi.org/10.3390/nu10121964

AMA Style

Haro C, Villatoro M, Vaquero L, Pastor J, Giménez MJ, Ozuna CV, Sánchez-León S, García-Molina MD, Segura V, Comino I, et al. The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile. Nutrients. 2018; 10(12):1964. https://doi.org/10.3390/nu10121964

Chicago/Turabian Style

Haro, Carmen, Myriam Villatoro, Luis Vaquero, Jorge Pastor, María J. Giménez, Carmen V. Ozuna, Susana Sánchez-León, María D. García-Molina, Verónica Segura, Isabel Comino, and et al. 2018. "The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile" Nutrients 10, no. 12: 1964. https://doi.org/10.3390/nu10121964

APA Style

Haro, C., Villatoro, M., Vaquero, L., Pastor, J., Giménez, M. J., Ozuna, C. V., Sánchez-León, S., García-Molina, M. D., Segura, V., Comino, I., Sousa, C., Vivas, S., Landa, B. B., & Barro, F. (2018). The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile. Nutrients, 10(12), 1964. https://doi.org/10.3390/nu10121964

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