Tritordeum is a novel cereal derived from the hybridization between durum wheat and wild barley. It differs from bread wheat in its gluten composition, making it a potential option for those who want to reduce their gluten intake. Several studies have evaluated the acceptance, digestibility, and immunotoxic properties of tritordeum, as well as its effects on gut health.
📚Study 1 evaluated tritordeum, a novel cereal obtained from hybridization between durum wheat and wild barley, for its acceptance, digestibility, and immunotoxic properties in comparison to wheat and gluten-free breads. The results showed that tritordeum bread had similar acceptance to wheat bread, significantly higher acceptance than gluten-free bread, and no evidence for gastrointestinal symptoms among volunteers. The reduction in immunogenic epitopes of tritordeum was significant, suggesting it may be an option for those who want to reduce their gluten intake. However, it is not suitable for celiac disease sufferers as it contains gluten.
📚Study 2 examined the response of non-celiac wheat-sensitive (NCWS) patients to tritordeum bread, as wheat ingestion is related to several gut disorders. The study showed that gastrointestinal symptoms of the NCWS subjects did not significantly change between gluten-free and tritordeum bread. Participants rated tritordeum bread higher than gluten-free bread, and tritordeum consumption did not alter the structure and composition of the intestinal microbiota, except for a few changes in some butyrate-producing bacteria. The study suggests that tritordeum may be tolerated by NCWS sufferers who do not require strict exclusion of gluten from their diet.
📚Study 3 aimed to investigate the effects of a 12-week diet with tritordeum-based foods on diarrhea-predominant IBS (IBS-D) patients. The study showed that the diet with tritordeum-based foods significantly reduced IBS-D patients’ symptoms and improved their GI barrier by reducing intestinal permeability and decreasing levels of markers of intestinal mucosal integrity, mucosal inflammation, and fermentative dysbiosis.
📚Study 4 applied a gel-based proteomic approach to evaluate protein expression differences among two widespread tritordeum cultivars and compared them with durum and soft wheat. The study found significant differences among the protein profiles of the four flours, and tritordeum had about 15% higher alpha-amino nitrogen released at the end of the duodenal simulated digestion than soft wheat. Bulel tritordeum flour, bread, and digested bread had about 55% less R5-epitopes compared to soft wheat. The study suggests that tritordeum has potential as an innovative raw material to produce baked goods.
📚Study 5 compared the effects of a low-FODMAPs diet (LFD) and a diet based on Tritordeum-based foods (TBD) on the gastrointestinal symptom profile of patients suffering from irritable bowel syndrome-diarrhea variant (IBS-D). The study found that both diets equally improved gastrointestinal symptoms and quality of life, as measured by the IBS Severity Scoring System (IBS-SSS) questionnaire, reducing the total score after four weeks and maintaining this range until the end of treatment. The two diets did not modify the micronutrients content when extended for 12 weeks. The study concluded that while LFD is a first-line dietary approach for IBS-D patients, TBD may represent a valid alternative, especially for Italian patients who consider pasta as an essential part of their dietetic culture.
📚Study 6 aimed to determine if consuming Tritordeum bread could reduce immunogenic gluten intake without altering the gut microbiota. The study found that Tritordeum presented fewer peptides related to gluten proteins, CD epitopes, and IgE binding sites than bread wheat. Participants rated Tritordeum bread higher than gluten-free bread, and gut microbiota analysis revealed that the short-term consumption of Tritordeum bread did not induce significant changes in the diversity or community composition of the intestinal microbiota in healthy individuals. Therefore, Tritordeum bread could be an alternative for healthy individuals without wheat-related pathologies who want to reduce their gluten consumption without harming their gut health.
📚Study 7 evaluated the effects of a 12-week diet based on Tritordeum on gastrointestinal symptoms, anthropometric and bioelectrical impedance parameters, and psychological profiles in 18 diarrhea-predominant IBS (IBS-D) female patients with abdominal bloating as the dominant symptom. The study found that the TBD reduced the IBS-SSS “Intensity of abdominal bloating” with a concomitant improvement in the anthropometric profile. No correlation was found between “Intensity of abdominal bloating” and “Abdominal circumference”. Anxiety, depression, somatization, interpersonal sensitivity, and phobic and avoidance manifestations were significantly reduced after TBD, and anxiety was correlated with “Intensity of abdominal bloating.”The study concluded that a diet based on an alternative grain such as Tritordeum could lower abdominal bloating and improve the psychological profile of female IBS-D patients.
Overall, promising results have been shown in studies on Tritordeum, a cereal obtained from hybridizing durum wheat and wild barley. It has similar acceptance to wheat bread, higher acceptance than gluten-free bread, and reduced immunogenic epitopes. Tritordeum may also be tolerated by non-celiac wheat-sensitive sufferers, and a diet with Tritordeum-based foods can significantly reduce IBS-D symptoms and improve the GI barrier. Tritordeum has different protein profiles than soft wheat, and it has been found to have about 15% higher alpha-amino nitrogen released at the end of duodenal simulated digestion. While a low-FODMAPs diet is a first-line approach for IBS-D patients, Tritordeum-based foods may be a valid alternative, especially for patients who consider pasta an essential part of their dietetic culture. Tritordeum bread can reduce immunogenic gluten intake without altering the gut microbiota in healthy individuals, and a Tritordeum-based diet can lower abdominal bloating and improve the psychological profile of female IBS-D patients.
Sources:
[1] Luis Vaquero et al. 2017 – Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat
[2] Susana Sánchez-León et al. 2020 – Tritordeum Breads are well Tolerated with Preference over Gluten-Free Breads
[3] Francesco Russo et al. 2022 – Managing Symptom Profile of IBS-D Patients With Tritordeum-Based Foods: Results From a Pilot Study
[4] Chiara Nitride et al. 2022 – Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread
[5] Francesco Russo et al. 2022 – A Comparison of the Low-FODMAPs Diet and a Tritordeum-Based Diet on the Gastrointestinal Symptom Profile of Patients Suffering from Irritable Bowel Syndrome-Diarrhea Variant (IBS-D): A Randomized Controlled Trial
[6] Carmen Haro et al. 2022 – Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota
[7] Giuseppe Riezzo et al. 2023 – A Tritordeum-Based Diet for Female Patients with Diarrhea-Predominant Irritable Bowel Syndrome: Effects on Abdominal Bloating and Psychological Symptoms