The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer

Abstract

Enzymatic digestion, or hydrolysis, has been proposed for treating gluten-containing foods and beverages to make them safe for persons with celiac disease (CD). There are no validated testing methods that allow the quantitation of all the hydrolyzed or fermented gluten peptides in foods and beverages that might be harmful to CD patients, making it difficult to assess the safety of hydrolyzed products. This study examines an ELISA-based method to determine whether serum antibody binding of residual peptides in a fermented barley-based product is greater among active-CD patients than a normal control group, using commercial beers as a test case. Sera from 31 active-CD patients and 29 nonceliac control subjects were used to assess the binding of proteins from barley, rice, traditional beer, gluten-free beer, and enzymatically treated (gluten-removed) traditional beer. In the ELISA, none of the subjects' sera bound to proteins in the gluten-free beer. Eleven active-CD patient serum samples demonstrated immunoglobulin A (IgA) or immunoglobulin G (IgG) binding to a barley extract, compared to only one nonceliac control subject. Of the seven active-CD patients who had an IgA binding response to barley, four also responded to traditional beer, and two of these responded to the gluten-removed beer. None of the nonceliac control subjects' sera bound to all three beer samples. Binding of protein fragments in hydrolyzed or fermented foods and beverages by serum from active-CD patients, but not nonceliac control subjects, may indicate the presence of residual peptides that are celiac-specific.

Immunogenic Potential of Beer Types Brewed With Hordeum and Triticum spp. Malt Disclosed by Proteomics

“…In particular, the Weissbier was the most active on the three CD TCL, which is consistent with the relatively high abundance of specific immunoreactive epitopes. Because of the presence of immunotoxic peptides, the gluten-free beer induced a substantial IFN-γ response, especially in CD#1, in agreement with a previous observation with gluten-reduced beer ( 49 ). Nevertheless, in the case of gluten-free beer the levels of INF-γ was drastically reduced by the simulated GD digestion in one (CD#1), while it increased in CD#2 and CD#3, although these increments were not statistically significant.…”

Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review

“…On the contrary, many of the recent investigations which employed enzyme‐linked immunosorbent assay (ELISA), mass spectrometry, and Western blot analysis reported that PEP did not thoroughly destroy the whole gluten proteins (Allred et al., 2017; Colgrave et al., 2017; Fiedler et al., 2018; Panda et al., 2015), which indicates that beers treated with PEP are not safe for CD patients.…”

Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana

“…However, weather the products would pose any risk to individuals that have a high degree of sensitivity towards cereal prolamins still remains to be clarified. Testing for protein binding reactions using sera of active coeliac disease patients may provide additional confirmation for suitability of the food for gluten sensitive consumers (Allred et al, 2017).…”