140 - ‘Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage’. Food Research International. 63 218–226

Wholegrains are a rich source of fiber and bioctive compounds, such as omega 3 fatty acids, amino acids, oligosaccharides, minerals, B vitamins, phytosterols, and antioxidants. However, the concentration of wheat germ bioactive components has been reported as higher in ancient crops such as Kamut® wheat, barley, spelt, rye, einkorn, millet, oats and sorghum. The current paper looks at the anti-inflammatory and anti-oxidant properties of a modern variety of wheat (durum) versus a heritage wheat (kamut brand khorasan). The current study was carried out on healthy rats that were fed either durum cooked pasta or khorasan cooked pasta for 7 weeks. the authors chose pasta since they were looking to compare real cereal products that are commonly consumed in the human diet and pasta was chosen to exclude fermentation as a potential contributing factor that may have influenced the results. Nutritional analysis of the two pasta types showed that both the pastas provided similar energy, fats, carbohydrates and fibre, while protein content was higher in khorasan pasta than in durum wheat pasta. In terms of the concentration of antioxidant compounds, selenium was almost 20 times higher in khorasan pasta than in durum wheat pasta, and also total polyphenols were higher in the former, while vitamin E, total carotenoids and folic acid were higher in the latter. In order to check for a difference in the anti-inflammatory properties of both wheat types, the evaluation of the duodenum and spleen tissue of rats fed modern durum pasta for 7 weeks clearly showed an inflammatory picture that could resemble non-coeliac wheat sensitivity. On the contrary, rats fed ancient Kamut pasta showed normal histological or tissue characteristics. At present it is not possible to clearly state if, and which specific durum components were responsible for the inflammatory reaction, or if and which specific Kamut grain components had an anti-inflammatory action, or if a unique synergy of compounds was responsible. However, the hypothesis of the presence of anti-inflammatory agents is supported by the higher content of specific antioxidant components in the Kamut  pasta, whose role can be related not only to the prevention of oxidative stress but also to an anti-inflammatory action. It is well documented that phenolic compounds have antioxidant capabilities in vitro (when outside the body, using cell cultures), but low bioavailability and low tissue concentrations make it unlikely that they act directly as antioxidants in vivo (when inside the body). However, recent findings have suggested that in lower amounts, typical of those attained in the diet, phenolics may activate one or more specific pathways that could lead to an anti-inflammatory response. Interestingly, Kamut’s anti-inflammatory effects could have been mediated at least in part by modifications induced in the gut microflora. Over the last few years, growing evidence has supported a link between inflammatory bowel diseases and alterations in intestinal bacterial composition and host–microbe associations has been showed to be involved not only in the maintenance of normal GI functioning but also in the pathogenesis of inflammatory disorders of the gut. Whole grain cereals provide non-digestible carbohydrates (NDC) that can be fermented by the gut microbiota and therefore act as a prebiotic. Existing studies have assessed the effects of wheat-derived NDC on parameters related to gut bacterial metabolism and in obesity and glucose homeostasis. The current study found some differences in the fecal metabolite profiling of rats fed both experimental diets. There was  a clear distinguishion between durum wheat and khorasan pasta fed rats which was strongly supported by  the development of a very different microbiota in the two groups.