Immunoreactivity of wheat proteins modified by hydrolysis and polymerisation

Brzozowski, Bartosz

doi:10.1007/s00217-015-2608-6

Cited by 24 publications

(14 citation statements)

References 52 publications

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“…These approaches are based on proline-or glutamine-specific enzyme degradations or modification of gluten epitopes structure, which is recognized by the cells of the immune system (Brzozowski 2016). In particular, germinated cereal grains, as well as bacteria and fungi, are known to be suitable sources for proline-specific peptidases (Walter and others 2014a).…”

Section: Abolishment Of Gluten Allergenicity Through Biotechnologicalmentioning

confidence: 99%

“…Nevertheless, the trial conducted on 47 patients revealed that the enzyme reaction was insufficient in removing the gluten (Mazzarella and others 2012). Furthermore, Brzozowski (2016) concluded that transglutaminase/peptidase LS and peptidase LS/transglutaminase combinations were the most effective, favoring the gluten epitopes reduction. Despite the promising results of enzyme therapy, limitations are mainly related to the validation of their safety mediating clinical trials.…”

Section: Abolishment Of Gluten Allergenicity Through Biotechnologicalmentioning

confidence: 99%

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How Looking for Celiac‐Safe Wheat Can Influence Its Technological Properties

Boukid

Mejri

Pellegrini

et al. 2017

Comp Rev Food Sci Food Safe

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Because of the continuous increase in the prevalence of gluten-related disorders, selection of wheat with a low content of immunogenic gluten epitopes could be an innovative alternative for prevention. In this review, the focus is on literature data concerning the deallergenization tools of wheat, which are mainly related to breeding approaches (classic and advanced) and processing operations (germination and fermentation). Until now, no safe wheat genotype has been identified, whereas decreasing wheat allergenicity is possible. On the other hand, the decrease of gluten or some of its epitopes can strongly affect technological properties. Thus, obtaining celiac-safe gluten without affecting the technological properties of wheat could be considered as a new challenge that scientists will be facing. Celiac-safe wheat-based product development could be a great revolution in the market of foods for special medical purposes. The present paper is aiming to: (a) review the strategies and the approaches used, or that can be used, for developing low allergenic wheat: their utilities and limits were also discussed and (b) screen the impact of gluten reduction or removal on the quality of wheat end-use products.

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Section: Abolishment Of Gluten Allergenicity Through Biotechnologicalmentioning

confidence: 99%

Section: Abolishment Of Gluten Allergenicity Through Biotechnologicalmentioning

confidence: 99%

How Looking for Celiac‐Safe Wheat Can Influence Its Technological Properties

Boukid

Mejri

Pellegrini

et al. 2017

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The smaller average length of peptides and higher degree of protein hydrolysis is a result of extending the reaction time to 6 h compared to earlier studies. The content of gluten in hydrolysates also exceeded the acceptable level of 100 mg kg –1 established for food with reduced gluten content . The possibility of gluten degradation with LAB was confirmed by Gerez et al ., who demonstrated that a mixture of cytoplasm fractions containing peptidases of L. plantarum CRL775 and Pediococcus pentosaceus CRL 792 reduced the content of gliadins during a 4‐h period from approximately 94,000 mg kg –1 to 41,000 mg kg –1 .…”

Section: Discussionmentioning

confidence: 71%

Impact of food processing and simulated gastrointestinal digestion on gliadin immunoreactivity in rolls

Brzozowski

2018

J Sci Food Agric

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“…Chemoenzymatic-microbial transglutaminase (193) and enzymaticmicrobial chymotrypsin and transglutaminase (194) have also been used to lower gluten content in wheat flour. Various enzymes used for gluten hydrolysis involve prolylendopeptidase from F. meningosepticum (176), cysteine proteinase EP-B2 from barley (177,178), ALV003 (Alvine Pharmaceuticals, San Carlos, CA, USA), consisting of barley cysteine proteinase EP-B2 and S. capsulate prolyl endoprotease (179,180,208), A. niger prolyl endoprotease (AnPEP) (165,182,183), and engineered endopeptidase (Kuma030) (184).…”

Section: Strategies For Lowering Down CD Epitopesmentioning

confidence: 99%

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

et al. 2020

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Wheat is a major cereal crop providing energy and nutrients to the billions of people around the world. Gluten is a structural protein in wheat, that is necessary for its dough making properties, but it is responsible for imparting certain intolerances among some individuals, which are part of this review. Most important among these intolerances is celiac disease, that is gluten triggered T-cell mediated autoimmune enteropathy and results in villous atrophy, inflammation and damage to intestinal lining in genetically liable individuals containing human leukocyte antigen DQ2/DQ8 molecules on antigen presenting cells. Celiac disease occurs due to presence of celiac disease eliciting epitopes in gluten, particularly highly immunogenic alpha-gliadins. Another gluten related disorder is non-celiac gluten-sensitivity in which innate immune-response occurs in patients along with gastrointestinal and non-gastrointestinal symptoms, that disappear upon removal of gluten from the diet. In wheat allergy, either IgE or non-IgE mediated immune response occurs in individuals after inhalation or ingestion of wheat. Following a lifelong gluten-free diet by celiac disease and non-celiac gluten-sensitivity patients is very challenging as none of wheat cultivar or related species stands safe for consumption. Hence, different molecular biology, genetic engineering, breeding, microbial, enzymatic, and chemical strategies have been worked upon to reduce the celiac disease epitopes and the gluten content in wheat. Currently, only 8.4% of total population is affected by wheat-related issues, while rest of population remains safe and should not remove wheat from the diet, based on false media coverage.

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Immunoreactivity of wheat proteins modified by hydrolysis and polymerisation

Abstract: combinations were used. Proposed methods of enzymatic reduction in gluten immunoreactivity could be used as additional step of flour modification in sourdough technology.

Cited by 24 publications

References 52 publications

How Looking for Celiac‐Safe Wheat Can Influence Its Technological Properties

How Looking for Celiac‐Safe Wheat Can Influence Its Technological Properties

Impact of food processing and simulated gastrointestinal digestion on gliadin immunoreactivity in rolls

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

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