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

Brzozowski, Bartosz

doi:10.1002/jsfa.8847

Cited by 7 publications

(6 citation statements)

References 47 publications

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“…Experiments reveal that, after baking, the gliadin quantity is lower whether the bread is obtained from unfermented or fermented dough. However, this effect has not been explicitly reported before, although Brzozowski´s works seem to infer some contribution from the baking process to proteolysis in the bread samples [ 55 ]. Also, Vaquero et al (2018) [ 16 ] found a marked decrease in gliadins in wheat and tritordeum bread after baking, although they did not analyze gliadin content before.…”

Section: Discussionmentioning

confidence: 99%

The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

Méndez

Uña

Vega-Fernández

et al. 2022

Foods

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Gliadins proteins make up around 30% of total wheat flour proteins. They are involved in many immune disorders affecting an increasing number of people who eat foods made with wheat flour. The triggering factor is the accumulation in the gut of immunogenic peptides derived from incomplete degradation of gliadins by gastric proteases. Previous research has revealed the effectiveness of sourdough-fermentation technology or related lactic acid bacteria in reducing wheat flour allergenic proteins. However, there are no single yeast cultures for producing reduced allergenicity wheat products. This study evaluated sourdough-related yeast Wickerhamomyces anomalus strains for their ability to hydrolyze gliadin proteins. All yeast strains were able to degrade gliadins and use them as carbon and nitrogen sources. The proliferation of the yeast strains depended on the gliadin addition; complete hydrolysis was observed after 24 h. The strain showing higher proteolytic activity fermented, acceptably wheat flour dough. The gliadin content of the leavened dough was reduced by 50%. Bread made from the W. anomalus-fermented dough showed a 78% reduction in immunogenic α-gliadins. 50% of the decrease was attributed to the proteolytic activity of the yeast cells, and the other 35% to the baking process. These results show the potential of the yeast W. anomalus as a starter for reducing immunogenicity wheat products.

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Section: Discussionmentioning

confidence: 99%

The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

Méndez

Uña

Vega-Fernández

et al. 2022

Foods

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“…Since the effects of some other treatments on the secondary and tertiary structure of the gluten were not significant, we only analyzed the structure, digestive properties, and potential allergenicity of phosphorylated and alcalase and papain hydrolyzed gliadins. It had been reported that processing methods could change the allergenicity of allergenic foods, 10,32 and different treatments induced varying degrees of gliadin structural changes, thereby reducing or increasing allergenicity. 16 In our study, the changes in secondary and tertiary structures of raw and treated gluten were determined through FTIR and fluorescence spectra.…”

Section: ■ Discussionmentioning

confidence: 99%

“…α-Gliadin accounts for 15−30% of wheat proteins and is the most abundant of the gliadins. 10 There are many allergens that have been found in wheat flour. Different types of wheat proteins cause different allergy symptoms, such as asthma and rhinitis, known as immunoglobulin E mediated inhalation of flour allergy.…”

Section: ■ Introductionmentioning

confidence: 99%

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Phosphorylation and Enzymatic Hydrolysis with Alcalase and Papain Effectively Reduce Allergic Reactions to Gliadins in Normal Mice

et al. 2019

J. Agric. Food Chem.

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Gliadins are major allergens responsible for wheat allergies. Food processing is an effective strategy to reduce the allergenicity of gluten. In the present study, we determined the secondary and tertiary structures of gluten and gliadins treated by chemical, physical, and enzymatic means through FTIR, surface hydrophobicity, intrinsic fluorescence spectra, and UV absorption spectra. The results showed that the three treatments of phosphorylation and alcalase and papain hydrolyses significantly changed the conformational structures of gliadins, especially the secondary structure. Then, the potential allergenicity of the phosphorylated and alcalase and papain hydrolyzed gliadins were further characterized, and we observed a significant decrease in the allergenicity through the results of the index of spleen, serum total IgE, gliadin-specific IgE, histamine, and serum cytokine concentrations. An elevation of Th17 cells, the absence of Treg cells, and an imbalance in Treg/Th17 are associated with allergy. On the basis of the expression levels of related cytokines and key transcription factors, we also confirmed that phosphorylation and alcalase and papain hydrolysis could effectively reduce the allergenicity of gliadins by improving the imbalance of both Th1/Th2 and Treg/Th17 in the spleens of sensitized mice. This study suggested that the changes in conformational structure contribute to gliadin hyposensitization and that phosphorylation and alcalase and papain hydrolysis may be promising strategies for the production of wheat products with low allergenicity.

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“…Other prolyl endopeptidases (PEPs) isolated from Myxococcus xanthus and Flavobacterium meningosepticum showed the ability to hydrolyze toxic gliadin peptides significantly. However, the presence of immunopeptides has not been determined [ 72 , 73 , 74 , 75 ]. PEPs from Sphingomonas capsulate, showed complete hydrolysis of immunogenic gluten peptides after mixing with barley cysteine endoproteases [ 17 , 76 ].…”

Section: Dietary Interventions For Complementing the Gfd And Beyondmentioning

confidence: 99%

Celiac Disease and Possible Dietary Interventions: From Enzymes and Probiotics to Postbiotics and Viruses

Wagh

Lammers²,

Padul

et al. 2022

IJMS

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Celiac Disease (CeD) is a chronic small intestinal immune-mediated enteropathy caused by the ingestion of dietary gluten proteins in genetically susceptible individuals. CeD is one of the most common autoimmune diseases, affecting around 1.4% of the population globally. To date, the only acceptable treatment for CeD is strict, lifelong adherence to a gluten-free diet (GFD). However, in some cases, GFD does not alter gluten-induced symptoms. In addition, strict adherence to a GFD reduces patients’ quality of life and is often a socio-economic burden. This narrative review offers an interdisciplinary overview of CeD pathomechanism and the limitations of GFD, focusing on current research on possible dietary interventions. It concentrates on the recent research on the degradation of gluten through enzymes, the modulation of the microbiome, and the different types of “biotics” strategies, from probiotics to the less explored “viromebiotics” as possible beneficial complementary interventions for CeD management. The final aim is to set the context for future research that may consider the role of gluten proteins and the microbiome in nutritional and non-pharmacological interventions for CeD beyond the sole use of the GFD.

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

Cited by 7 publications

References 47 publications

The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

Phosphorylation and Enzymatic Hydrolysis with Alcalase and Papain Effectively Reduce Allergic Reactions to Gliadins in Normal Mice

Celiac Disease and Possible Dietary Interventions: From Enzymes and Probiotics to Postbiotics and Viruses

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