Detection of Gluten Exorphin B4 and B5 in Human Blood by Liquid Chromatography-Mass Spectrometry/Mass Spectrometry

Pennington, Christopher L.; Dufresne, Craig; Fanciulli, Giuseppe; Wood, Troy D.

doi:10.2174/1874383800701010009

Cited by 9 publications

(1 citation statement)

References 32 publications

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“…In order to exert systemic biological effects, intact food peptides must be absorbed in sufficient quantities and remain intact in blood or biofluids for sufficient time to have measurable biological activity (Figure 4). Bioactive gluten peptides were indeed shown to pass the disordered intestinal epithelium in CD patients by paracellular transport into blood after consumption of wheat protein (244). Untreated CD patients, however, have an inflamed, damaged intestinal barrier, allowing even macromolecules including intact proteins, peptides and bacteria to pass paracellularly from the intestinal lumen into blood (245)(246)(247)(248).…”

Section: Sourdough Fermentation As a Tool To Obtain Nutritional And H...mentioning

confidence: 99%

Does sourdough bread provide clinically relevant health benefits?

et al. 2023

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During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery products; on the other hand, some cereal components, especially in wheat and rye, which are known to cause adverse reactions in a small subset of the population, can be partially modified or degraded. The latter potentially reduces their harmful effects, but depends strongly on the composition of sourdough microbiota, processing conditions and the resulting acidification. Tolerability, nutritional composition, potential health effects and consumer acceptance of sourdough bread are often suggested to be superior compared to yeast-leavened bread. However, the advantages of sourdough fermentation claimed in many publications rely mostly on data from chemical and in vitro analyzes, which raises questions about the actual impact on human nutrition. This review focuses on grain components, which may cause adverse effects in humans and the effect of sourdough microbiota on their structure, quantity and biological properties. Furthermore, presumed benefits of secondary metabolites and reduction of contaminants are discussed. The benefits claimed deriving from in vitro and in vivo experiments will be evaluated across a broader spectrum in terms of clinically relevant effects on human health. Accordingly, this critical review aims to contribute to a better understanding of the extent to which sourdough bread may result in measurable health benefits in humans.

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Section: Sourdough Fermentation As a Tool To Obtain Nutritional And H...mentioning

confidence: 99%