Biologically active molecules released by digesting bread and pasta can survive digestion and potentially pass through the gut lining, suggests new research. The study, published in the journal of Food Research International, reveals the molecules released when real samples of bread and pasta are digested, providing new information for research into gluten sensitivity.
The research is in vitro — in the lab rather than in humans — and the authors of the study, from the University of Milan, Italy, say that more research is needed to determine what biological effect these molecules have on the body once they pass into the bloodstream.
"Previous lab tests have been done on pure gluten, but for the first time we have simulated digestion using real bread and pasta bought from the supermarket to see if these molecules are produced," said Dr. Milda Stuknyt?, one of the authors of the study. "We show that not only are these molecules produced during digestion, but they can also pass through the gut lining, suggesting that they could indeed have a biological effect."
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