Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy

Verma, Anil K.; Gatti, Simona; Galeazzi, Tiziana; Monachesi, Chiara; Padella, Lucia; Baldo, Giada Del; Annibali, R.; Lionetti, Elena; Catassi, Carlo

doi:10.3390/nu9020115

Cited by 61 publications

(52 citation statements)

References 21 publications

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“…Such a diet is difficult to follow because of the unintended contamination of "gluten-free" products, improper labeling, social constraints, and ubiquity of gluten proteins in raw or cooked food and pharmaceuticals [34][35][36]. Thus, accidental gluten encounters are likely [37,38]. Different celiac patients show sensitivity to different gluten proteins [9,39].…”

Section: Introductionmentioning

confidence: 99%

“…According to the Codex definition, any food product containing >20 mg/kg gluten cannot be considered or labeled as "gluten-free" [43]. Because of the gluten contamination, many inherently gluten-free products (derived from corn, rice, millet, oats, etc.,) cannot be consumed by celiac patients [37,38]. These products, if misbranded as "gluten-free" and used by the celiac patients, will result in recurrence of symptoms [34].…”

Section: Introductionmentioning

confidence: 99%

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Gluten Detection Methods and Their Critical Role in Assuring Safe Diets for Celiac Patients

2019

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Celiac disease, wheat sensitivity, and allergy represent three different reactions, which may occur in genetically predisposed individuals on the ingestion of wheat and derived products with various manifestations. Improvements in the disease diagnostics and understanding of disease etiology unveiled that these disorders are widespread around the globe affecting about 7% of the population. The only known treatment so far is a life-long gluten-free diet, which is almost impossible to follow because of the contamination of allegedly “gluten-free” products. Accidental contamination of inherently gluten-free products could take place at any level from field to shelf because of the ubiquity of these proteins/grains. Gluten contamination of allegedly “gluten-free” products is a constant threat to celiac patients and a major health concern. Several detection procedures have been proposed to determine the level of contamination in products for celiac patients. The present article aims to review the advantages and disadvantages of different gluten detection methods, with emphasis on the recent technology that allows identification of the immunogenic-gluten peptides without the use of antibodies. The possibility to detect gluten contamination by different approaches with similar or better detection efficiency in different raw and processed foods will guarantee the safety of the foods for celiac patients.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Gluten Detection Methods and Their Critical Role in Assuring Safe Diets for Celiac Patients

2019

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“…Furthermore, gluten is increasingly separated from wheat (known as "vital wheat gluten") or from wheat modifications (known as "isolated wheat proteins") to improve the structure of bakery products or for enrichment of low-protein flour (Kucek et al, 2015). According to some authors, the gluten content in the granule ranges from 70 % to 80 % (Scherf et al, 2016;Catassi et al, 2017) and is a com-plex mixture of proteins, mostly gliadine and glutenin called prolamines due to the high content of amino acid residues of glutamine (38 %) and proline (20 %) (Biesiekierski, 2017). High proline content makes gluten resistant to degradation of gastrointestinal enzymes and due to that large immunogenic gluten peptides reach the mucosal surface stimulating the development of inflammatory reactions (Čuković-Čavka et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Unfortunately, even the "gluten-free" mark is not always a guarantee that the product meets the labelling requirements (Lee et al, 2014). Verma et al (2017) analysed the gluten content in 200 gluten-free products (including products that naturally do not contain gluten) present in the Italian market. Products that naturally do not contain gluten were contaminated to a greater extent of 16 % and the labelled gluten-free products to the extent of 9 %; where oats were the most contaminated.…”

Section: Introductionmentioning

confidence: 99%

Application of NIR spectroscopy in gluten detection as a cross-contaminant in food

Radman

Jurina

Benković

et al. 2018

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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The determination of gluten is of critical importance when food screening is intended for special groups such as food ingredient intolerant and allergic persons. Cross-contamination of food that does not contain gluten is also possible in the sales chain. The aim of this study was to determine the applicability of Near-Infrared Spectroscopy (NIRs) for the detection of gluten traces in rice, rice flour, corn flour and corn grits. In the cross-contamination simulation, two types of wheat flour were used. They were added to rice, rice flour, corn flour and corn grits in a range from 5 % to 30 %. Apart from the spectra of pure and contaminated samples, conductivity and total dissolved solids were monitored to determine changes in the samples. NIR spectroscopy was combined with chemometric techniques to determine at which wavelengths a glutenfree fingerprint can be detected. Although experiments were carried out with a NIR instrument that monitors molecular vibrations in the range of λ= 904-1699 nm, the gluten fingerprint was successfully determined, regardless of the type of flour that was added to the rice, rice flour, corn flour and corn grits. All concentrations of the added flours were successfully determined and models were developed to detect the concentrations of the added flours. Even the conductivity showed good prediction potential in gluten determination. Regardless if the investigated samples were contaminated or not, the determination coefficient R2 was over 0.9. Developed models could be used to predict possible wheat flour contamination of any rice or corn product samples or samples prepared for cooking in water.

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“…Keywords: glutenases, site-directed mutagenesis, thermostability, glutenin, gliadin, celiac disease INTRODUCTION Celiac disease with an autoimmune component affects about 1.4% of the global population (1). Currently, there is only one approved therapy for celiac disease, which is the lifelong gluten abstinence (2,3). The effects of this prescription on individuals and families, makes it difficult to follow, due to cultural, social, technical, and financial concerns (4,5) as well as problems associated with the use of the gluten-free commodities (6,7).…”

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confidence: 99%

Directed-Mutagenesis of Flavobacterium meningosepticum Prolyl-Oligopeptidase and a Glutamine-Specific Endopeptidase From Barley

et al. 2020

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Wheat gluten proteins are the known cause of celiac disease. The repetitive tracts of proline and glutamine residues in these proteins make them exceptionally resilient to digestion in the gastrointestinal tract. These indigested peptides trigger immune reactions in susceptible individuals, which could be either an allergic reaction or celiac disease. Gluten exclusion diet is the only approved remedy for such disorders. Recently, a combination of a glutamine specific endoprotease from barley (EP-B2), and a prolyl endopeptidase from Flavobacterium meningosepticum (Fm-PEP), when expressed in the wheat endosperm, were shown to reasonably detoxify immunogenic gluten peptides under simulated gastrointestinal conditions. However useful, these "glutenases" are limited in application due to their denaturation at high temperatures, which most of the food processes require. Variants of these enzymes from thermophilic organisms exist, but cannot be applied directly due to their optimum activity at temperatures higher than 37 • C. Though, these enzymes can serve as a reference to guide the evolution of peptidases of mesophilic origin toward thermostability. Therefore, a sequence guided site-saturation mutagenesis approach was used here to introduce mutations in the genes encoding Fm-PEP and EP-B2. A thermostable variant of Fm-PEP capable of surviving temperatures up to 90 • C and EP-B2 variant with a thermostability of up 60 • C were identified using this approach. However, the level of thermostability achieved is not sufficient; the present study has provided evidence that the thermostability of glutenases can be improved. And this pilot study has paved the way for more detailed structural studies in the future to obtain variants of Fm-PEP and EP-B2 that can survive temperatures ∼100 • C to allow their packing in grains and use of such grains in the food industry.

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Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy

Cited by 61 publications

References 21 publications

Gluten Detection Methods and Their Critical Role in Assuring Safe Diets for Celiac Patients

Gluten Detection Methods and Their Critical Role in Assuring Safe Diets for Celiac Patients

Application of NIR spectroscopy in gluten detection as a cross-contaminant in food

Directed-Mutagenesis of Flavobacterium meningosepticum Prolyl-Oligopeptidase and a Glutamine-Specific Endopeptidase From Barley

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