Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells

Carmela Lamacchia; Daniela Musaico; Mary E. Henderson; Triana Bergillos-Meca; Morgane Roul; Loretta Landriscina; Ivana Decina; Giulia Corona; Adele Costabile

doi:10.1016/j.jff.2018.07.047

Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells

Carmela Lamacchia, Daniela Musaico, Mary E. Henderson, Triana Bergillos-Meca, Morgane Roul, Loretta Landriscina, Ivana Decina, Giulia Corona, Adele Costabile

Research output: Contribution to journal › Article › peer-review

Abstract

The effects of a control bread (CB) and a Gluten Friendly™ bread (GFB) on intestinal epithelium mucus production and barrier function in healthy human mucus-secreting goblet cells HT-29-16E were investigated. Mucus production in cells exposed to digested breads (GFB and CB) was preliminarily investigated using staining techniques, Periodic Acid-Schiff (PAS) and Alcian blue (AB), and MUC2 and MUC3 were also quantified by ELISA assay. The barrier function of the cell monolayer was evaluated by trans-epithelial electrical resistance (TEER) measurements. GFB increased the secretion of mucins, expressed as the level of PAS and AB staining in comparison with the control. MUC3 levels were not affected, whereas higher MUC2 concentrations (P 

Original language	English
Pages (from-to)	507-514
Number of pages	8
Journal	JOURNAL OF FUNCTIONAL FOODS
Volume	48
Early online date	27 Jul 2018
DOIs	https://doi.org/10.1016/j.jff.2018.07.047
Publication status	E-pub ahead of print - 27 Jul 2018

Keywords

Gluten-Friendly bread
HT29 cell line
Intestinal permeability
Mucus production
Trans-epithelial electrical resistance

Access to Document

10.1016/j.jff.2018.07.047Licence: CC BY-NC-ND

http://www.sciencedirect.com/science/article/pii/S1756464618303852Licence: CC BY-NC-ND

Giulia Corona
- School of Life and Health Sciences - Honorary Research Fellow
- Centre for Integrated Research in Life and Health Sciences - Honorary Research Fellow
Person
Adele Costabile
- School of Life and Health Sciences - Clinical Nutrition and Microbiome
- Centre for Integrated Research in Life and Health Sciences
Person: Academic

Cite this

Lamacchia, C., Musaico, D., Henderson, M. E., Bergillos-Meca, T., Roul, M., Landriscina, L., Decina, I., Corona, G., & Costabile, A. (2018). Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells. JOURNAL OF FUNCTIONAL FOODS, 48, 507-514. Advance online publication. https://doi.org/10.1016/j.jff.2018.07.047

@article{03c3a0c3b2c64517b98e6ef1fa22393b,

title = "Temperature-treated gluten proteins in Gluten-Friendly{\texttrademark} bread increase mucus production and gut-barrier function in human intestinal goblet cells",

abstract = "The effects of a control bread (CB) and a Gluten Friendly{\texttrademark} bread (GFB) on intestinal epithelium mucus production and barrier function in healthy human mucus-secreting goblet cells HT-29-16E were investigated. Mucus production in cells exposed to digested breads (GFB and CB) was preliminarily investigated using staining techniques, Periodic Acid-Schiff (PAS) and Alcian blue (AB), and MUC2 and MUC3 were also quantified by ELISA assay. The barrier function of the cell monolayer was evaluated by trans-epithelial electrical resistance (TEER) measurements. GFB increased the secretion of mucins, expressed as the level of PAS and AB staining in comparison with the control. MUC3 levels were not affected, whereas higher MUC2 concentrations (P ",

keywords = "Gluten-Friendly bread, HT29 cell line, Intestinal permeability, Mucus production, Trans-epithelial electrical resistance",

author = "Carmela Lamacchia and Daniela Musaico and Henderson, {Mary E.} and Triana Bergillos-Meca and Morgane Roul and Loretta Landriscina and Ivana Decina and Giulia Corona and Adele Costabile",

year = "2018",

month = jul,

day = "27",

doi = "10.1016/j.jff.2018.07.047",

language = "English",

volume = "48",

pages = "507--514",

journal = "JOURNAL OF FUNCTIONAL FOODS",

issn = "1756-4646",

publisher = "Elsevier",

}

Lamacchia, C, Musaico, D, Henderson, ME, Bergillos-Meca, T, Roul, M, Landriscina, L, Decina, I, Corona, G & Costabile, A 2018, 'Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells', JOURNAL OF FUNCTIONAL FOODS, vol. 48, pp. 507-514. https://doi.org/10.1016/j.jff.2018.07.047

TY - JOUR

T1 - Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells

AU - Lamacchia, Carmela

AU - Musaico, Daniela

AU - Henderson, Mary E.

AU - Bergillos-Meca, Triana

AU - Roul, Morgane

AU - Landriscina, Loretta

AU - Decina, Ivana

AU - Corona, Giulia

AU - Costabile, Adele

PY - 2018/7/27

Y1 - 2018/7/27

N2 - The effects of a control bread (CB) and a Gluten Friendly™ bread (GFB) on intestinal epithelium mucus production and barrier function in healthy human mucus-secreting goblet cells HT-29-16E were investigated. Mucus production in cells exposed to digested breads (GFB and CB) was preliminarily investigated using staining techniques, Periodic Acid-Schiff (PAS) and Alcian blue (AB), and MUC2 and MUC3 were also quantified by ELISA assay. The barrier function of the cell monolayer was evaluated by trans-epithelial electrical resistance (TEER) measurements. GFB increased the secretion of mucins, expressed as the level of PAS and AB staining in comparison with the control. MUC3 levels were not affected, whereas higher MUC2 concentrations (P 

AB - The effects of a control bread (CB) and a Gluten Friendly™ bread (GFB) on intestinal epithelium mucus production and barrier function in healthy human mucus-secreting goblet cells HT-29-16E were investigated. Mucus production in cells exposed to digested breads (GFB and CB) was preliminarily investigated using staining techniques, Periodic Acid-Schiff (PAS) and Alcian blue (AB), and MUC2 and MUC3 were also quantified by ELISA assay. The barrier function of the cell monolayer was evaluated by trans-epithelial electrical resistance (TEER) measurements. GFB increased the secretion of mucins, expressed as the level of PAS and AB staining in comparison with the control. MUC3 levels were not affected, whereas higher MUC2 concentrations (P 

KW - Gluten-Friendly bread

KW - HT29 cell line

KW - Intestinal permeability

KW - Mucus production

KW - Trans-epithelial electrical resistance

U2 - 10.1016/j.jff.2018.07.047

DO - 10.1016/j.jff.2018.07.047

M3 - Article

SN - 1756-4646

VL - 48

SP - 507

EP - 514

JO - JOURNAL OF FUNCTIONAL FOODS

JF - JOURNAL OF FUNCTIONAL FOODS

ER -

Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells

Abstract

Keywords

Access to Document

Profiles

Giulia Corona

Adele Costabile

Cite this