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

• Published in: Journal of functional foods 2018-09, Vol.48, p.507-514
• Main Authors: Lamacchia, Carmela, Musaico, Daniela, Henderson, Mary E., Bergillos-Meca, Triana, Roul, Morgane, Landriscina, Loretta, Decina, Ivana, Corona, Giulia, Costabile, Adele
• Format: Article
• Language: English
• Subjects: Gluten-Friendly bread; HT29 cell line; Intestinal permeability; Mucus production; Trans-epithelial electrical resistance
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2018.07.047

[Display omitted] •Temperature-treated Gluten Friendly™ bread (GFB) was studied.•GFB and control bread (CB) are not cytotoxic for the HT29-16E and HT29-19A cells.•GFB increases the secretion of mucins in human mucus-secreting goblet cells.•GFB increases significantly the level of MUC2 with respect to CB and control.•GFB treated cells have significantly higher TEER values than CB and control cells. 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