{"doi":"10.1016/j.jcs.2025.104105","title":"Australian wheat cultivar gluten/gliadin sensitivity illustrates potential for celiac-safe wheat","abstract":null,"journal":"Journal of Cereal Science","year":2025,"id":677916,"datarank":0.0,"base_score":0.0,"endowment":0.0,"self_citation_contribution":0.0,"citation_network_contribution":0.0,"self_endowment_contribution":0.0,"citer_contribution":0.0,"corpus_percentile":null,"corpus_rank":null,"citation_count":0,"citer_count":0,"citers_with_citation_signal":0,"citers_with_endowment":0,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":1771288,"name":"Florides C.G","orcid":null,"position":1,"is_corresponding":false},{"id":1771290,"name":"Zhou M","orcid":null,"position":2,"is_corresponding":false},{"id":1771292,"name":"Riaz Q","orcid":null,"position":3,"is_corresponding":false},{"id":1771293,"name":"Békés F","orcid":null,"position":4,"is_corresponding":false},{"id":1771296,"name":"Eri R","orcid":null,"position":5,"is_corresponding":false},{"id":1707873,"name":"Adel M. Yousif","orcid":"0000-0002-1751-7888","position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"resolved":true,"title":"Australian wheat cultivar gluten/gliadin sensitivity illustrates potential for celiac-safe wheat","abstract":"Wheat and wheat products are very popular in the general population. However, incidents of non-celiac gluten sensitivity (NCGS), gluten ataxia, neuro-psychiatric disorders wheat allergy and coeliac disease are observed to be on the increase. 11 varieties of wheat were assessed for gliadin and glutenin content and protein composition via SE-HPLC, RP-HPLC, Maldi-TOF, fructans and in vitro assays for assessing the efficacy of available cultivar fractions. Out of the 47-69 gliadin proteins, all 11 cultivars displayed 5 gliadin proteins and 43 polypeptides in one cultivar. Glutenin content was found to be 42-46% for all cultivars except one. Cytotoxicity assays in CaCo2 cells demonstrated correlations between gliadin composition and cellular toxicity, with average levels of cytotoxicity for gliadin and glutenin at 10.7% and 16.3% respectively. α-gliadin showing the strongest link to increased cytotoxicity (Cultivars with lower gliadin content exhibited reduced cytotoxicity, highlighting their potential in breeding programs). The findings underscore the feasibility of selecting wheat varieties with significantly lower toxic components while maintaining functional properties. Although modern breeding practices have not eliminated CD epitopes, they present opportunities to develop cultivars with minimized antigenicity. Future studies should expand cytotoxicity analyses using multiple cell lines or human organoids to deepen understanding and enhance breeding strategies. These insights can guide the production of safer wheat varieties for sensitive populations and inform sustainable agricultural practices. • 11 Australian wheat cultivars were characterised for their gliadin and glutenin components and sub-components • Cytotoxicity of each isolated gliadin and glutenin protein extracts to an intestinal cell line (CaCo2) exhibited a trend of increasing cytotoxicity with increasing amounts. • Future breeding programs can adapt quick screening methods for cytotoxicity","is_dataset_classified":null,"base_score":0.0,"endowment":0.0,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"26207759","pmcid":null,"openalex_id":"https://openalex.org/W4406308688","authors":[],"funders":[],"total_grants":0,"fwci":0.0,"citation_percentile":0.00612574,"influential_citations":0,"citation_trend":[],"oa_status":"hybrid","license":"cc-by","oa_locations":[{"url":"https://doi.org/10.1016/j.jcs.2025.104105","host_type":"journal"},{"url":"https://doi.org/10.1016/j.jcs.2025.104105","host_type":"HYBRID"},{"url":"https://doi.org/10.1016/j.jcs.2025.104105","host_type":"publisher"},{"url":"https://api.elsevier.com/content/article/PII:S0733521025000037?httpAccept=text/xml","host_type":"publisher"},{"url":"https://api.elsevier.com/content/article/PII:S0733521025000037?httpAccept=text/plain","host_type":"publisher"},{"url":"https://researchoutput.csu.edu.au/en/publications/2ab65329-d3fa-48ef-ad6b-077ab9d40994","host_type":"repository"}],"fields_of_study":["Celiac Disease Research and Management","Food composition and properties","Microbial Metabolites in Food Biotechnology","Agricultural and Food Sciences"],"mesh_terms":[],"keywords":["Gliadin","Gluten","Wheat gluten","Glutenin","Cultivar","Wheat flour","Prolamin","Sensitivity (control systems)","Agronomy","Storage protein","Food science","Chemistry","Biology","Genetics","Engineering","Gene"],"sdg_mappings":[{"sdg_number":0,"sdg_label":"Zero hunger"}],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-08-17T04:42:46.516487Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}