Abstract: An improved method of detoxifying gluten proteins from cereal grains produces detoxified cereal grains with a reduction of antigenicity of toxic epitopes of gluten proteins by up to a range between 0 and 20 ppm. The detoxified cereal grains can be advantageously used for preparation of food products (e.g. bakery products, pasta or dairy products) having a manifest preventive and/or therapeutic effect for gut dysbiosis caused by bacterial or viral infective agents or by pathologies with a strong inflammatory or autoimmune component such as celiac disease, ulcerative colitis, Crohn's disease and irritable intestine syndrome.

Abstract: An improved method of detoxifying gluten proteins from cereal grains produces detoxified cereal grains with a reduction of antigenicity of toxic epitopes of gluten proteins by up to a range between 0 and 20 ppm. The detoxified cereal grains can be advantageously used for preparation of of food products (e.g. bakery products, pasta or dairy products) having a manifest preventive and/or therapeutic effect for gut dysbiosis caused by bacterial or viral infective agents or by pathologies with a strong inflammatory or autoimmune component such as celiac disease, ulcerative colitis, Crohn's disease and irritable intestine syndrome.

Abstract: The method allows to obtain gluten detoxified flours suitable for the preparation of bakery products and pasta made from wheat. With the use of the method gluten proteins undergo structural changes that do not activate in patients suffering from celiac disease, the cascade of inflammatory cytokines. Such structural changes, in addition, do not affect the technical properties of the flours that form the dough, therefore allowing the preparation of detoxified products, similar in taste and appearance to those commonly used in Mediterranean diet and which are intended not only for the people who suffer from intolerance to gluten, but for the whole population. The widespread use of such detoxified products in large part of the population has the purpose, in a totally innovative way, to provoke the reduction of gluten's effects in people's health and therefore to the decrease in the incidence of celiac disease.