Peptidomics of an industrial gluten-free barley malt beer and its non-gluten-free counterpart: Characterisation and immunogenicity

Watson, Hellen; Decloedt, Anneleen; Hemeryck, Lieselot; Landschoot, Anita Van; Prenni, Jessica E.

doi:10.1016/j.foodchem.2021.129597

Cited by 9 publications

(14 citation statements)

References 34 publications

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“…These findings support the results of the evaluation of the CD-immunostimulatory properties of peptides of AN-PEP-treated barley beers [31][32][33][34]. The peptidomes of the AN-PEP-treated barley beers were generated by MS technology.…”

Section: Introductionsupporting

confidence: 85%

“…The latter guidelines were for the first time adapted by Watson et al [34] to analyse the CD-immunostimulatory property of residual gluten peptides in an industrial produced AN-PEP-treated gluten-free beer and its untreated counterpart as reference. Gluten peptides with complete CD-immunogenic motif(s) were only found in the reference beer.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characteristics and Immunogenicity of Gluten Peptides in Enzyme-Treated and -Untreated Beers for Celiac Patients

Decloedt,

Watson,

Gheysen

et al. 2024

Fermentation

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The peptidomes from the literature of 24 prolyl-endopeptidase-treated beers during fermentation, declared gluten-free, and 13 untreated beers have been characterised and subjected to an extensive study to investigate their safety for celiac patients. The analysis contains 1996 gluten peptides, ascribed to the treated beers, and 1804 to the untreated beers. The prolyl-endopeptidase-untreated malt beers are hazardous for celiac patients. Peptides of most of these beers showed matches with complete celiac immunogenic motifs, and an additional 28% of the peptides have partial matches with complete immunogenic motifs. On the other hand, after the enzyme treatment during fermentation no celiac hazardous gluten peptides are identified in the treated beers. Due to partial matches with complete celiac immunogenic motifs, 11% potentially hazardous gluten peptides are still identified in the treated beers. Only a maximum of 17% of these peptides can be detected by ELISA analysis. A mass spectrometry analysis or the recently developed method based on G12/A1 monoclonal antibody lateral flow immunochromatographic assay seems necessary to thoroughly reveal the potential risk of the treated beers. The actual immune response of treated beer, described in the literature by the response of the serum antibodies of celiac disease (CD)-active patients and by in vitro immune response, could not be related to the presence of known (partial) CD-immunogenic motifs in the gluten peptides.

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Section: Introductionsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Characteristics and Immunogenicity of Gluten Peptides in Enzyme-Treated and -Untreated Beers for Celiac Patients

Decloedt,

Watson,

Gheysen

et al. 2024

Fermentation

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“…This demonstrates the utility of LC‐MS/MS for measuring gluten in beers in both regulatory settings and in quality control during commercial production. The complexity of gluten proteins remains a challenge, especially for traditional bottom‐up proteomics, and advances in middle‐down and top‐down analyses [68] or degradomics [69] may open opportunities for more robust detection or complete characterisation of these complex proteins.…”

Section: Proteomics For Beer and Winementioning

confidence: 99%

Proteomics and glycoproteomics of beer and wine

et al. 2022

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Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. These proteins are associated with many quality attributes including turbidity, foamability, effervescence, flavour and colour.Many grape proteins and secreted yeast proteins are glycosylated, and barley proteins can be glycated under the high temperatures in the beer making process. The emergence of high-resolution mass spectrometry has allowed proteomic and glycoproteomic analyses of these complex mixtures of proteins towards understanding their role in determining beer and wine attributes. In this review, we summarise recent studies of proteomic and glycoproteomic analyses of beer and wine including their strategies for mass spectrometry (MS)-based identification, quantification and characterisation of the glyco/proteomes of fermented beverages to control product quality.

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“…Although beer is not considered a staple food, in recent years different strategies for GF beer production have been developed (Cela et al., 2020). One of the most used approaches is the use of prolyl endopeptidase from Aspergillus niger (AN‐PEP) as deglutinization treatment; its effectiveness in gluten reduction has been widely confirmed (Fiedler et al., 2019; Watson et al., 2021). However, the degradation of gluten molecule leads to the formation of small peptides, not all detected by the competitive R5‐ELISA, the official standard method for the quantification of gluten in fermented foods or beverages (Codex Alimentarius Commission, 2015).…”

Section: Introductionmentioning

confidence: 99%

Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties

Cela,

Galgano,

Di Cairano

et al. 2023

Journal of Food Science

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To date, few studies investigated the differences between the two main gluten‐free (GF) brewing techniques, such as the use of enzymes and the use of unconventional GF grains in brewing, by consumer perspective. In this study a GF beer brewed with sorghum and quinoa, as brewing adjuncts, was compared to the enzymatic‐treated counterpart, in order to evaluate the effect of deglutinization treatment on physicochemical, volatile, and sensory characteristics of final beer. Moreover, the influence of brewing process and raw materials information on consumers' sensory perceptions, willingness to buy (WTB) and willingness to pay (WTP) was also investigated (n = 105 consumers), under blind (B), expected (E), and informed (I) conditions. The enzymatic‐treated sample showed comparable physicochemical attributes with the untreated counterpart, except for a significant reduction in color and foam stability (p < 0.05). Non‐significant difference between samples was found in the overall liking, WTB, and WTP mean scores in all three sensory test conditions (p > 0.05). The information about the deglutinization treatment had a negative impact on overall liking (p < 0.01), although WTP for both samples was significantly higher in the informed test than in blind condition (p < 0.05). Overall, Check‐All‐That‐Apply test results confirmed that the deglutinization treatment does not affect the beer sensory profile, even if the information about brewing ingredients and technologies may slightly influence the consumers' sensory perception. Therefore, this result proves that it is possible to produce a marketable GF beer, simply by partially replacing 40% of barley malt with unconventional GF grains, without using enzymes for gluten reduction purpose.

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Peptidomics of an industrial gluten-free barley malt beer and its non-gluten-free counterpart: Characterisation and immunogenicity

Cited by 9 publications

References 34 publications

Characteristics and Immunogenicity of Gluten Peptides in Enzyme-Treated and -Untreated Beers for Celiac Patients

Characteristics and Immunogenicity of Gluten Peptides in Enzyme-Treated and -Untreated Beers for Celiac Patients

Proteomics and glycoproteomics of beer and wine

Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties

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