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 journalArticle

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 languageEnglish
Pages (from-to)507-514
Number of pages8
JournalJOURNAL OF FUNCTIONAL FOODS
Volume48
Early online date27 Jul 2018
DOIs
Publication statusE-pub ahead of print - 27 Jul 2018

Keywords

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

Cite this