{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T16:59:52Z","timestamp":1791824392491,"version":"4.3.4"},"reference-count":59,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2020,12,18]],"date-time":"2020-12-18T00:00:00Z","timestamp":1608249600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100011011","name":"Junta de Andaluc\u00eda","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100011011","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2021,6]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>The ingestion of wheat and other cereals are related to several gut disorders. The specific components responsible for non\u2010celiac wheat\u2010sensitivity (NCWS) may include gluten and other compounds. Tritordeum is a new cereal derived from crossing durum wheat with a wild barley species, which differs from bread wheat in its gluten composition. In the present work, we examined the response of NCWS patients to tritordeum bread Gastrointestinal symptoms as well as tritordeum acceptability, gluten immunogenic peptides excretion, and the composition and structure of the intestinal microbiota were evaluated.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Gastrointestinal symptoms of the subjects showed no significant change between the gluten\u2010free bread and the tritordeum bread. Participating subjects rated tritordeum bread higher than the gluten\u2010free bread. Analysis of the bacterial gut microbiota indicated that tritordeum consumption does not alter the global structure and composition of the intestinal microbiota, and only a few changes in some butyrate\u2010producing bacteria were observed.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSIONS<\/jats:title>\n                    <jats:p>All the results derived from acceptability, biochemical and microbiological tests suggest that tritordeum may be tolerated by a sub\u2010set of NCWS sufferers who do not require strict exclusion of gluten from their diet. \u00a9 2020 Society of Chemical Industry<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.10982","type":"journal-article","created":{"date-parts":[[2020,12,4]],"date-time":"2020-12-04T14:50:59Z","timestamp":1607093459000},"page":"3508-3517","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Tritordeum breads are well tolerated with preference over\n                    <scp>gluten\u2010free<\/scp>\n                    breads in\n                    <scp>non\u2010celiac wheat\u2010sensitive<\/scp>\n                    patients and its consumption induce changes in gut bacteria"],"prefix":"10.1002","volume":"101","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9858-6171","authenticated-orcid":false,"given":"Susana","family":"S\u00e1nchez\u2010Le\u00f3n","sequence":"first","affiliation":[{"name":"Departamento de Mejora Gen\u00e9tica Vegetal Instituto de Agricultura Sostenible (IAS\u2010CSIC)  C\u00f3rdoba 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