Degradation of gluten in rye sourdough products by means of a proline-specific peptidase

Walter, Theresa; Wieser, Herbert; Koehler, Peter

doi:10.1007/s00217-014-2350-5

Cited by 30 publications

(26 citation statements)

References 22 publications

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“…Although some studies have shown clinical improvement in patients consuming hydrolyzed gluten (20, 28), few have included biopsy data, the gold standard for the diagnosis of CD (16). The majority of studies have evaluated the theoretical safety of gluten hydrolysates by assessing the size of the remaining protein fragments (17,22,29,30) or by performing ELISA analysis of residual gluten levels (14,16,17,22,28,(30)(31)(32)(33)(34)(35), in vitro analysis (13-15, 18, 21-23, 25, 31, 33, 35-38), or LC-MS (reviewed in ref. 39).…”

mentioning

confidence: 99%

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

Allred¹,

Lesko

McKiernan

et al. 2017

Journal of AOAC INTERNATIONAL

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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.

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mentioning

confidence: 99%

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

Allred¹,

Lesko

McKiernan

et al. 2017

Journal of AOAC INTERNATIONAL

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“…When high levels of gluten are determined by ELISA, extremely high dilution may imply a considerable error in gluten content because these techniques were not originally developed for such applications (Walter et al ., ). In our hands, stepwise dilution factor was 5 × 10 5 to 2 × 10 6 and the precision of such analytical procedure was comparable to the use of dilution as high as 10 8 for the enumeration of microorganisms.…”

Section: Discussionmentioning

confidence: 99%

Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

Gélinas

McKinnon

2016

Int J of Food Sci Tech

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Differences in the level of coeliac-active gluten epitopes in wheat might have some significance for individuals reporting noncoeliac gluten sensitivity. The aim of this study was to compare the reactivity of epitopes towards ELISA R5 and G12 monoclonal antibodies in ancient (emmer; Khorasan wheat; spelt) and modern wheat (common bread wheat; durum), and to check whether the bread-making process leads to the degradation of epitopes. Data from ELISA R5 and G12 did not match gluten dry weight in wheat. Bread dough fermentation and extensive baking did not change the reactivity of coeliac-active epitopes towards monoclonal antibodies. Compared to hexaploid bread-type wheat (spelt; common bread wheat), ancient and modern pasta-type tetraploid wheat (emmer; Khorasan; durum) had less epitopes reactive towards ELISA R5 and G12 and might be preferable for wheat-sensitive individuals looking for food with reduced coeliac-active epitopes.

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“…The principle of the microbial proteases use is that some microbial enzymes, unlike human gastrointestinal proteases, can cleave the peptide bonds next to proline residues, which frequently occur in gluten proteins (10%–15% proline). Thus, gluten proteins could be degraded to small peptides (<nine amino acid residues), with lower immunological activity [ 20 , 21 ]. Therefore, gluten degradation could be performed with the use of a wide range of proteases, especially by prolyl-oligopeptidases or peptidases [ 4 , 20 , 22 , 23 ].…”

Section: Microbial Proteases For Gluten Degradationmentioning

confidence: 99%

“…Thus, gluten proteins could be degraded to small peptides (<nine amino acid residues), with lower immunological activity [ 20 , 21 ]. Therefore, gluten degradation could be performed with the use of a wide range of proteases, especially by prolyl-oligopeptidases or peptidases [ 4 , 20 , 22 , 23 ]. These proteases are generally found in plants or microorganisms (e.g., bacterial or fungal).…”

Section: Microbial Proteases For Gluten Degradationmentioning

confidence: 99%

“…Nowadays, seeking gluten immunogenicity reduction in gluten-reduced baked goods, strategies to degrade wheat gluten by a selected pool of LAB alone or in combination with fungal and/or malt proteases have been recalled. These have been used under specific conditions at long fermentation times and generally in semi-liquid fermentations to produce sourdough baked goods [ 4 , 5 , 6 , 7 , 20 , 31 , 32 ]. These treatments have been effective in reducing gluten immunogenicity (in most cases), but some adverse effects in the product have been observed.…”

Section: Microbial Proteases For Gluten Degradationmentioning

confidence: 99%

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Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

Heredia-Sandoval

Valencia-Tapia

Barca

et al. 2016

Foods

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Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

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Degradation of gluten in rye sourdough products by means of a proline-specific peptidase

Cited by 30 publications

References 22 publications

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

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

Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

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