A Revolutionary, Safe and Cost-effective Industrial Process for Gluten Detoxification in Cereals

Project Information

New Gluten World

Grant agreement ID: 732640

DOI 10.3030/732640

Project closed

EC signature date 16 October 2016

Start date 1 November 2016

End date 31 October 2018

Funded under

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Total cost € 1 807 418,25

EU contribution € 1 265 192,00

Coordinated by

NEW GLUTEN WORLD S.R.L.
Italy

Deliverables

Websites, patent fillings, videos etc. (5)

First submission of papers

One paper submitted to peer-reviewed scientific journals

First Scientific paper

One paper published on a peer-reviewed scientific journals

Corporate website: an official website of the company NGW
Second submission of papers

One paper submitted to peer-reviewed scientific journals

Second Scientific paper

One paper published on a peer-reviewed scientific journals

Documents, reports (3)

Social profiles: Google+, LinkedIn, Twitter, Facebook and a dedicate YouTube channel
Communication and Dissemination Plan: main documents highlighting the communication strategy of NGW

The plan for communication and dissemination will lay down the actions of the communication and dissemination strategy, with indication of target audience, special groups of interest, communication and dissemination channels and means to assess the impact of the communication strategy.

Communication materials: brochures, stickers, and other promotional gadgets

Publications

Peer reviewed articles (4)

The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk

Author(s): Barbara Speranza, Antonio Bevilacqua, Daniela Campaniello, Milena Sinigaglia, Daniela Musaico, Maria R. Corbo, Carmela Lamacchia
Published in: Frontiers in Microbiology, Issue 9, 2018, ISSN 1664-302X
Publisher: Frontiers Media
DOI: 10.3389/fmicb.2018.02042

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

Author(s): Carmela Lamacchia, Daniela Musaico, Mary E. Henderson, Triana Bergillos-Meca, Morgane Roul, Loretta Landriscina, Ivana Decina, Giulia Corona, Adele Costabile
Published in: Journal of Functional Foods, Issue 48, 2018, Page(s) 507-514, ISSN 1756-4646
Publisher: Elsevier BV
DOI: 10.1016/j.jff.2018.07.047

An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

Author(s): Adele Costabile, Triana Bergillos-Meca, Loretta Landriscina, Antonio Bevilacqua, Isidro Gonzalez-Salvador, Maria R. Corbo, Leonardo Petruzzi, Milena Sinigaglia, Carmela Lamacchia
Published in: Frontiers in Microbiology, Issue 8, 2017, ISSN 1664-302X
Publisher: Frontiers Media
DOI: 10.3389/fmicb.2017.01722

Impact of gluten-friendly™ technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy

Author(s): L. Landriscina, P. D'Agnello, A. Bevilacqua, M.R. Corbo, M. Sinigaglia, C. Lamacchia
Published in: Food Chemistry, Issue 221, 2017, Page(s) 1258-1268, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2016.11.031

Intellectual Property Rights

Patent (2)

METHOD FOR THE DETOXIFICATION OF GLUTEN PROTEINS FROM CEREAL GRAINS AND USES THEREOF IN MEDICAL FIELD

Application/Publication number: PCT /EP2016/081589
Date: 2016-12-16
Applicant(s): NEW GLUTEN WORLD S.R.L.

METHOD FOR THE DETOXIFICATION OF GLUTEN PROTEINS FROM CEREAL GRAINS AND USES THEREOF IN MEDICAL FIELD

Application/Publication number: PCT /EP2016/081589
Date: 2016-12-16
Applicant(s): NEW GLUTEN WORLD S.R.L.