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

Journal of Functional Foods (Sep 2018)

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

Affiliations

Carmela Lamacchia: Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy; Corresponding author.
Daniela Musaico: Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy; Life Sciences Department, Whitelands College, University of Roehampton, London, United Kingdom
Mary E. Henderson: Life Sciences Department, Whitelands College, University of Roehampton, London, United Kingdom
Triana Bergillos-Meca: Life Sciences Department, Whitelands College, University of Roehampton, London, United Kingdom
Morgane Roul: Life Sciences Department, Whitelands College, University of Roehampton, London, United Kingdom
Loretta Landriscina: Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
Ivana Decina: Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
Giulia Corona: Life Sciences Department, Whitelands College, University of Roehampton, London, United Kingdom
Adele Costabile: Life Sciences Department, Whitelands College, University of Roehampton, London, United Kingdom

Journal volume & issue: Vol. 48
pp. 507 – 514

Abstract

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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 < 0.01) were found on cells treated with GFB compared to the control. Additionally, significantly higher TEER values were observed after treatment with both CB and GFB in comparison with the control (P < 0.01), with GFB having a significantly higher effect than CB (P < 0.01).

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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