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dc.creatorHaro, Carmenes
dc.creatorVillatoro, Myriames
dc.creatorVaquero, Luises
dc.creatorPastor, Jorgees
dc.creatorGiménez, María J.es
dc.creatorOzuna Serafini, Carmen Victoriaes
dc.creatorSánchez León, Susanaes
dc.creatorGarcía Molina, María Doloreses
dc.creatorSegura Montero, Verónicaes
dc.creatorComino Montilla, Isabel María
dc.creatorSousa Martín, Carolina
dc.date.accessioned2019-01-16T08:06:26Z
dc.date.available2019-01-16T08:06:26Z
dc.date.issued2018
dc.identifier.citationHaro, C., Villatoro, M., Vaquero, L., Pastor, J., Giménez, M.J., Ozuna Serafini, C.V.,...,Sousa Martín, C. (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), 1-15.
dc.identifier.issn2072-6643es
dc.identifier.urihttps://hdl.handle.net/11441/81595
dc.description.abstractThe 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.es
dc.description.sponsorshipEspaña, MINECO Projects AGL2013-48946-C3-1-R, AGL2013-48946-C and AGL2016-80566-Pes
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherMDPIes
dc.relation.ispartofNutrients, 10 (12, 1964), 1-15.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectNCGSes
dc.subjectglutenes
dc.subjectgut-microbiotaes
dc.subjectnext-generation sequencinges
dc.subjectdigestive disorderes
dc.titleThe 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 Profilees
dc.typeinfo:eu-repo/semantics/articlees
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessrightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Microbiología y Parasitologíaes
dc.relation.projectIDAGL2013-48946-C3-1-Res
dc.relation.projectIDAGL2013-48946-Ces
dc.relation.projectIDAGL2016-80566-Pes
dc.relation.publisherversionhttp://dx.doi.org/10.3390/nu10121964es
dc.identifier.doi10.3390/nu10121964es
idus.format.extent15 p.es
dc.journaltitleNutrientses
dc.publication.volumen10es
dc.publication.issue12, 1964es
dc.publication.initialPage1es
dc.publication.endPage15es
dc.contributor.funderMinisterio de Economía y Competitividad (MINECO). España

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