Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage

Abstract

It has been suggested that ancient grains show lower immunogenic properties and therefore can be introduced in the diet of non-celiac wheat-sensitive people. In the present study we investigated the possible difference in inflammation caused by feeding ancient Kamut® wheat pasta (KP) compared to modern durum wheat pasta (WP) to rats. The effect of the two experimental diets on the oxidative status was also compared in basal condition and after an exogenous oxidative stress. In rats fed WP the histological evaluation of the duodenum morphology evidenced a flattened mucosa, an unusual shape and shortening of the villi, and a high lymphocyte infiltration, while no modifications were detected in KP fed animals. The fecal metabolite profiling was differently modified by the two diets, suggesting significant changes in the gut microflora. Furthermore, the results confirmed previous data on the antioxidant protection in rats by Kamut® wheat foods. It is conceivable that Kamut® components can act through a hormetic effect, eliciting an adaptive response that protects the organism against both oxidative stress and inflammation.