ArticleNutrients2018
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.
Article in Nutrients, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed, 39 citations in OpenAlex.
- Review
- From gluten to therapeutics: molecular mechanisms of celiac disease and emerging alternatives to the gluten-free diet.Frontiers in pharmacology · 2026Review
- Non-Coeliac Wheat Sensitivity: Symptoms in Search of a Mechanism, or a Distinct Well-Defined Clinical Entity? A Narrative Review.International journal of molecular sciences · 2025Review
- Cas9- and Cas12a-mediated excision and replacement of the celiac disease-related α-gliadin immunogenic complex in hexaploid wheat.Plant biotechnology journal · 2025Article
- Gluten-free Diet, a Friend or a Foe, an American Perspective.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- CRISPR/Cas9-mediated multiplex gene editing of gamma and omega gliadins: paving the way for gliadin-free wheat.Journal of experimental botany · 2024Article
- Understanding the link between gut microbiota, dietary intake, and nutritional status in children with autism and typical development.Frontiers in nutrition · 2023Article
- Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota.Foods (Basel, Switzerland) · 2022Article
- RNAi silencing of wheat gliadins alters the network of transcription factors that regulate the synthesis of seed storage proteins toward maintaining grain protein levels.Frontiers in plant science · 2022Article
- The Gut Microbiome Is Associated with Circulating Dietary Biomarkers of Fruit and Vegetable Intake in a Multiethnic Cohort.Journal of the Academy of Nutrition and Dietetics · 2022Article
- Managing Symptom Profile of IBS-D Patients With Tritordeum-Based Foods: Results From a Pilot Study.Frontiers in nutrition · 2022Article
- Comparative characterization of the gluten and fructan contents of breads from industrial and artisan bakeries: a study of food products in the Spanish market.Food & nutrition research · 2022Article
- Potential health benefits of lowering gas production and bifidogenic effect of the blends of polydextrose with inulin in a human gut model.Frontiers in nutrition · 2022Article
- Article
- Current Status and Perspectives on the Application of CRISPR/Cas9 Gene-Editing System to Develop a Low-Gluten, Non-Transgenic Wheat Variety.Foods (Basel, Switzerland) · 2021Review
- Casomorphins and Gliadorphins Have Diverse Systemic Effects Spanning Gut, Brain and Internal Organs.International journal of environmental research and public health · 2021Article
- New Insights into Non-Dietary Treatment in Celiac Disease: Emerging Therapeutic Options.Nutrients · 2021Review
- Non-Celiac Gluten/Wheat Sensitivity: Clinical Characteristics and Microbiota and Mycobiota Composition by Response to the Gluten Challenge Test.Nutrients · 2021Observational
- The α-Gliadins in Bread Wheat: Effect of Nitrogen Treatment on the Expression of the Major Celiac Disease Immunogenic Complex in Two RNAi Low-Gliadin Lines.Frontiers in plant science · 2021Article
- Non-Celiac Gluten Sensitivity in the Context of Functional Gastrointestinal Disorders.Nutrients · 2020Review
Corrections and comments
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Authors and funding
14 authors at 4 institutions in 1 country.
Funding
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
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