Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operations

Merz, Michael; Kettner, Lucas; Langolf, Emma; Appel, Daniel; Blank, Imre; Stressler, Timo; Fischer, Lutz

doi:10.1002/jsfa.7515

Cited by 19 publications

(12 citation statements)

References 25 publications

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“…It has been reported to contain both endo-and exoprotease activities, 22 which may explain the relatively high DH values observed in the hydrolysates (Table 1). Similar DH values up to 43 48 or 64% 49 have been reported for wheat gluten hydrolysates obtained with Flavourzyme and Alcalase, respectively, which are two enzyme preparations also having broad cleavage specificity. The presence of these Pro-containing peptides possessing DPP-IV inhibitory features within H9 is partly explained by the particularly high Pro content of gluten.…”

Section: Dpp-iv Inhibitory Peptide Featuressupporting

confidence: 79%

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Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties

et al. 2017

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Wheat gluten, a Pro-rich dietary protein, was investigated for its potential to produce dipeptidyl peptidase IV (DPP-IV) inhibitory peptides during enzymatic hydrolysis with Debitrase HYW20. Nine gluten hydrolysates (H1-H9) were generated using a 2 factor × 3 level design of experiments (DOE) including the incubation temperature (40, 50 and 60 °C) and the enzyme: substrate ratio (E : S, 0.5, 1.0 and 1.5% (w/w)). Their DPP-IV half maximal inhibitory concentration (IC) ranged from 0.24 ± 0.02 (H9) to 0.66 ± 0.06 mg mL (H2A and H7) and their degree of hydrolysis (DH) from 31.7 ± 0.9 (H7) to 62.2 ± 3.0% (H6). Gluten and H9, the most potent DPP-IV inhibitory hydrolysate, were subjected to simulated gastrointestinal digestion (SGID), yielding Gluten_CorPP and H9_CorPP, respectively. H9_CorPP had a higher DPP-IV inhibitory potency than Gluten_CorPP (i.e., DPP-IV IC values of 0.33 ± 0.03 vs. 1.45 ± 0.26 mg mL, respectively). H9 and H9_CorPP both contained relatively potent DPP-IV inhibitory peptides such as Val-Pro-Leu, Trp-Leu and Trp-Pro which were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS). In addition, several sequences possessing features of DPP-IV inhibitory peptides, mostly consisting of a penultimate or C-terminal Pro, were identified within H9. The presence of Pro-containing peptides within H9 may contribute to its stability to digestive enzymes. Gluten hydrolysates may have antidiabetic potential for humans.

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Section: Dpp-iv Inhibitory Peptide Featuressupporting

confidence: 79%

“…Please do not adjust margins Please do not adjust margins the enzymatic hydrolysis used herein is also worthy of further investigation. 48,52,53…”

Section: Articlementioning

confidence: 99%

Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties

et al. 2017

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“…Wheat gluten hydrolysates (WGH), a mixture of amino acids and peptides, were found to have a wide range of bioactivities (Koo et al, 2014;Merz et al, 2015). Supplementation of WGH in fermentation medium could increase the FAN level and add the complexity of nitrogen source to ensure efficient yeast cell growth and fermentation, which was important to the successful completion of fermentation processes and the final product quality.…”

Section: Introductionmentioning

confidence: 99%

Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation

Zhou

Yang

Zong

et al. 2017

Int J of Food Sci Tech

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Summary Wheat gluten hydrolysates (WGH) were fractionated through ultrafiltration membrane with molecular weight (Mw) cut‐off of 3 kDa and ethanol precipitation, respectively. WGH and their fractions were used to examine their effects on the growth and fermentation performances of brewer's yeast under high gravity fermentation. Results showed that WGH and their fractions exhibited significant differences in biomass accumulation, viability, ethanol yield, free amino nitrogen and sugar consumptions under high gravity fermentation. Compared to WGH, the fractions with Mw < 3 kDa and the supernatant of WGH treated with ethanol precipitation showed better fermentation performance for brewer's yeast. The relatively lower molecular weight and the higher levels of Leu, Lys, His and Arg in these two fractions might be responsible for their bioactivity for brewer's yeast. Thus, both ultrafiltration and ethanol precipitation could be used as efficient methods for enriching peptides with significant growth‐ and fermentation‐promoting activity for brewer's yeast under high gravity fermentation.

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“…Unlike starch, gluten can trigger celiac disease (CD), an immune-mediated gastrointestinal disorder [ 8 ], while ATI can trigger the innate immune response [ 9 ]. A controlled enzymatic hydrolysis could reduce the antigenicity of wheat gluten protein hydrolysates (WGPHs) [ 10 , 11 , 12 ]. Moreover, the hydrolysis process not only generates peptides that maintain the nutritional values of the original protein, but can also give rise to bioactive peptides with remarkable beneficial health effects [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells

et al. 2020

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Peptides from several plant food proteins not only maintain the nutritional values of the original protein and decrease the environmental impact of animal agriculture, but also exert biological activities with significant health-beneficial effects. Wheat is the most important food grain source in the world. However, negative attention on wheat-based products has arose due to the role of gluten in celiac disease. A controlled enzymatic hydrolysis could reduce the antigenicity of wheat gluten protein hydrolysates (WGPHs). Therefore, the aims of the present study were to evaluate the effects of the in vitro administration of Alcalase-generated WGPHs on the immunological and antioxidant responses of human peripheral blood mononuclear cells (PBMCs) from 39 healthy subjects. WGPH treatment reduced cell proliferation and the production of the Type 1 T helper (Th1) and Th17 pro-inflammatory cytokines IFN-γ and IL-17, respectively. WPGHs also improved the cellular anti-inflammatory microenvironment, increasing Th2/Th1 and Th2/Th17 balances. Additionally, WGPHs improved global antioxidant capacity, increased levels of the reduced form of glutathione and reduced nitric oxide production. These findings, not previously reported, highlight the beneficial capacity of these vegetable protein hydrolysates, which might represent an effective alternative in functional food generation.

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Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operations

Cited by 19 publications

References 25 publications

Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties

Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties

Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation

Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells

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