Blocking celiac antigenicity of the glutamine-rich gliadin 33-mer peptide by microbial transglutaminase

Abstract

Transamidation by mTG with variety of acyl-acceptor substrates decreased the antigenicity of gliadin peptide related to celiac disease.

Abrogation of Immunogenic Properties of Gliadin Peptides through Transamidation by Microbial Transglutaminase Is Acyl-Acceptor Dependent

“…In order to study the effect of pH on the transamidation and deamidation reaction, the experiments were performed according to a previous study with some modifications. 26 In preliminary experiments, we observed that the mTG enzyme activity at pH 8.0 is lower than at pH 6.0, in agreement with previous work. 22 On the basis of these results and with the aim of achieving optimal transmidation at both low and high pH, we choose to use 0.13 U mTG at pH 8.0 and 0.50 U mTG at pH 6.0.…”

“…In order to study the effect of pH on the transamidation and deamidation reaction, the experiments were performed according to a previous study with some modifications . In preliminary experiments, we observed that the mTG enzyme activity at pH 8.0 is lower than at pH 6.0, in agreement with previous work .…”

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

“…Masking epitopes that react with antibodies in TG‐catalysed cross‐linking, transamidation or deamidation is one method of reducing protein immunoreactivity, as applied mainly during the process of preparing wheat dough. Embedding methyl esters of lysine in the gluten structure by transamidation results in the masking of epitopes recognised by R5 antibodies that detect toxic QQPFP sequences in the protein structure . Furthermore, other studies have shown that immunoblotting and an enzyme‐linked immunosorbent assay (ELISA) test do not detect differences in immunoreactivity of gliadins isolated from pasta produced from native and cross‐linked flour .…”