Spelt studies

Ziegler JU, Wahl S, Würschum T, Longin CF, Carle R, Schweiggert RM. Lutein and lutein esters in whole grain flours made from 75 genotypes of 5 triticum species grown at multiple sites. J Agric Food Chem. 2015 May 27;63(20):5061-71. doi: 10.1021/acs.jafc.5b01477. 

Abstract. Concentrations of lutein and lutein esters were determined in an ample collection of 75 wheat genotypes comprising bread wheat (Triticum aestivum L.), durum (Triticum durum Desf.), spelt (Triticum spelta L.), emmer (Triticum dicoccum Schrank), and einkorn (Triticum monococcum L.) grown in five different environments. Einkorn genotypes showed the highest total amounts of lutein (4.5-7.8 μg/g dry matter), followed by durum (2.0-4.6 μg/g), spelt (0.9-2.0 μg/g), emmer (0.8-1.9 μg/g), and bread wheat (0.7-2.0 μg/g). Due to the observed highly significant genetic variance and high heritability, lutein contents of wheat genotypes may be increased by future plant breeding. Detailed HPLC-DAD-APCI(±)-MS(n) data allowing the identification of six lutein monoesters and nine diesters are presented. Linoleic, palmitic, and oleic acids were the most abundant fatty acids in both the lutein esters and total free lipid fractions. Lutein esters were virtually absent in the tetraploid durum and emmer species, whereas their concentrations considerably differed among the genotypes belonging to the other species.

Trümper C, Paffenholz K, Smit I, Kössler P, Karlovsky P, Braun HP, Pawelzik E. Identification of Differently Regulated Proteins after
Fusarium graminearum Infection of Emmer (Triticum dicoccum) at Several Grain Ripening Stages. Food Technol Biotechnol. 2015 Sep;53(3):261-268. doi: 10.17113/ftb.53.03.15.3838. 

Abstract. This study was conducted to improve the knowledge of molecular processes involved in the interaction between Fusarium graminearum and emmer in the course of grain ripening. Emmer plants were artificially inoculated with a F. graminearum spore suspension at anthesis. In the course of grain ripening from milk ripe to plant death stage, grains at four phenological growth stages were collected for analysis. The infection degree was evaluated based on the F. graminearum DNA content in emmer grain infolding tissues (glumes and rachis). For proteome analysis the albumin and globulin fractions of emmer grains, consisting of proteins with various functions related to the development and stress response, were analysed regarding the changes due to Fusarium infection by two-dimensional gel electrophoresis. Altogether, forty-three proteins affected by infection were identified by mass spectrometry. Enzymes detoxifying reactive oxygen species were regulated at all developmental stages. In the early stage of grain development, the abundance of proteins related to stress response, such as 2-Cys peroxiredoxin, a chitinase, a xylanase inhibitor and a spermidine synthase was increased. During later stage of grain development, the abundance of stress-related proteins, such as chitinases, heat shock proteins and an α-amylase inhibitor-like protein, decreased. During all ripening stages, but especially during medium milk stage (BBCH 75) and soft dough stage (BBCH 85), the abundance of proteins related to carbon metabolism, starch and protein biosynthesis as well as photosynthesis increased due to F. graminearum infection. At the plant death stage (BBCH 97) the abundance of only two proteins related to metabolism decreased.

Mozzon M, Boselli E, Obiedziński MW, Frega NG. Occurrence of biogenic amines in beers produced with malted organic Emmer wheat (Triticum dicoccum). Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(5):756-67. doi: 10.1080/19440049.2015.1015458. 

Abstract. Because several groups of microorganisms are able to decarboxylate amino acids, the presence of biogenic amines (BA) can be seen as an index of the microbiological quality of the brewing process. BAs were quantified for the first time in the intermediate products and craft beers produced with malted organic Emmer wheat (Triticum dicoccum) in a small size brewery in order to assess the possible presence of critical control points related to biological hazard in the brewing process. BA levels in beers produced exclusively from malted organic Emmer wheat were between 15.4 and 25.2 mg l(-1) in the samples of light beer (Lt) and between 8.9 and 15.3 mg l(-1) in double malt beers (DM) ready for consumption (the beers stored for 90 days at 1-2°C). Cadaverine and tyramine were the main BAs in the Lt and DM beers, respectively. Increased concentrations of BAs seemed to be more related to the heat treatment of the processing product during mashing and wort boiling, rather than to the fermentation process. Much lower concentrations were found in finished beers obtained from 50% malted organic Emmer wheat and 50% malted barley (up to 3.2 mg l(-1)) or from 30% malted Emmer wheat (up to 8.3 mg l(-1)). Thus, Emmer wheat malt can be a useful alternative to wheat and spelt for the production of beer with a limited content of BA, if the processing technology is kept under control.

Lombardo C, Bolla M, Chignola R, Senna G, Rossin G, Caruso B, Tomelleri C, Cecconi D, Brandolini A, Zoccatelli G. Study on the Immunoreactivity of Triticum monococcum (Einkorn) Wheat in Patients with Wheat-Dependent Exercise-Induced Anaphylaxis for the Production of Hypoallergenic Foods. J Agric Food Chem. 2015 Sep 23;63(37):8299-306. doi: 10.1021/acs.jafc.5b02648. 

Abstract. Wheat [Triticum aestivum (T.a.)] ingestion can cause a specific allergic reaction, which is called wheat-dependent exercise-induced anaphylaxis (WDEIA). The major allergen involved is ω-5 gliadin, a gluten protein coded by genes located on the B genome. Our aim was to study the immunoreactivity of proteins in Triticum monococcum (einkorn, T.m.), a diploid ancestral wheat lacking B chromosomes, for possible use in the production of hypoallergenic foods. A total of 14 patients with a clear history of WDEIA and specific immunoglobulin E (IgE) to ω-5 gliadin were enrolled. Skin prick test (SPT) with a commercial wheat extract and an in-house T.a. gluten diagnostic solution tested positive for 43 and 100% of the cases, respectively. No reactivity in patients tested with solutions prepared from four T.m. accessions was observed. The immunoblotting of T.m. gluten proteins performed with the sera of patients showed different IgE-binding profiles with respect to T.a., confirming the absence of ω-5 gliadin. A general lower immunoreactivity of T.m. gluten proteins with scarce cross-reactivity to ω-5 gliadin epitopes was assessed by an enzyme-linked immunosorbent assay (ELISA). Given the absence of reactivity by SPT and the limited cross-reactivity with ω-5 gliadin, T.m. might represent a potential candidate in the production of hypoallergenic bakery products for patients sensitized to ω-5 gliadin. Further analyses need to be carried out regarding its safety.

Fares C, Menga V, Codianni P, Russo M, Perrone D, Suriano S, Savino M, Rascio A. Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate. J Sci Food Agric. 2019 Aug 15;99(10):4615-4623. doi: 10.1002/jsfa.9701. Epub 2019 Apr 29. PMID: 30891757.

Iacomino G, Di Stasio L, Fierro O, Picariello G, Venezia A, Gazza L, Ferranti P, Mamone G. Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium. Food Chem. 2016 Dec 1;212:537-42. doi: 10.1016/j.foodchem.2016.06.014.

Yilmaz VA, Koca AF. Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp. durum) bulgur. J Sci Food Agric. 2017 Jan;97(1):269-277. doi: 10.1002/jsfa.7724. Epub 2016 Apr 8. PMID: 26997414.

Sicurezza

Mencia G, El-Qutob D, Pineda F, Castillo M. Occupational allergy to Triticum spelta flour. Allergol Int. 2018 Jan;67(1):158-159. doi: 10.1016/j.alit.2017.07.004. Epub 2017 Jul 29. PMID: 28764943.
Allergol Int. 2018 Jan;67(1):158-159. doi: 10.1016/j.alit.2017.07.004.

Veterinaria

Barone F, Laghi L, Gianotti A, Ventrella D, Saa DLT, Bordoni A, Forni M, Brigidi P, Bacci ML, Turroni S. In Vivo Effects of Einkorn Wheat (Triticum monococcum) Bread on the Intestinal Microbiota, Metabolome, and on the Glycemic and Insulinemic Response in the Pig Model. Nutrients. 2018 Dec 20;11(1):16. doi: 10.3390/nu11010016. PMID: 30577558; 

Abstract. Einkorn wheat (Triticum monococcum) is characterized by high content of proteins, bioactive compounds, such as polyunsaturated fatty acids, fructans, tocols, carotenoids, alkylresorcinols, and phytosterols, and lower α-, β-amylase and lipoxygenase activities compared to polyploid wheat. These features make einkorn flour a good candidate to provide healthier foods. In the present study, we investigated the effects of einkorn bread (EB) on the intestinal physiology and metabolism of the pig model by characterizing the glycemic and insulinemic response, and the microbiota and metabolome profiles. Sixteen commercial hybrid pigs were enrolled in the study; four pigs were used to characterize postprandial glycemic and insulinemic responses and twelve pigs underwent a 30-day dietary intervention to assess microbiota and metabolome changes after EB or standard wheat bread (WB) consumption. The postprandial insulin rise after an EB meal was characterized by a lower absolute level, and, as also observed for glucose, by a biphasic shape in contrast to that in response to a WB meal. The consumption of EB led to enrichment in short-chain fatty acid producers (e.g., Blautia, Faecalibacterium, and Oscillospira) in the gut microbiota and to higher metabolic diversity with lower content of succinate, probably related to improved absorption and therefore promoting intestinal gluconeogenesis. The observed changes, at both a compositional and metabolic scale, strongly suggest that EB consumption may support a health-promoting configuration of the intestinal ecosystem.