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Recent studies suggested that gliadin proteins from the ancient diploid einkorn wheat  Triticum monococcum  retained a reduced number of immunogenic peptides for celiac disease patients because of a high  in vitro  digestibility with respect to hexaploid common wheat. In this study, we compared the immunological properties of gliadins from two  Triticum monococcum  cultivars (Hammurabi and Norberto-ID331) with those of a  Triticum durum  cultivar (Adamello). Gliadins were digested by mimicking the  in vitro  gastrointestinal digestion process that includes the brush border membrane peptidases. Competitive ELISA, based on R5 monoclonal antibody, showed that gastrointestinal digestion reduced the immunogenicity of  Triticum monococcum  gliadins; conversely, the immunogenic potential of  Triticum durum  gliadins remained almost unchanged by the  in vitro  digestion. The immune stimulatory activity was also evaluated by detecting the IFN-γ production in gliadin-reactive T-cell lines obtained from the small intestinal mucosa of HLA-DQ2+ celiac disease patients. Interestingly, gastrointestinal digestion markedly reduced the capability of  Triticum monococcum  gliadins ( p  <0.05) of both cultivars to activate T cells, while it slightly affected the activity of  Triticum durum . In conclusion, our results showed that  Triticum durum  was almost unaffected by the  in vitro  gastrointestinal digestion, while  Triticum monococcum  had a marked sensibility to digestion, thus determining a lower toxicity for celiac disease patients.

Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat