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Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.
Appl Environ Microbiol. 2007 Jul; 73(14):4499-507.AE

Abstract

Presently, the only effective treatment for celiac disease is a life-long gluten-free diet. In this work, we used a new mixture of selected sourdough lactobacilli and fungal proteases to eliminate the toxicity of wheat flour during long-time fermentation. Immunological (R5 antibody-based sandwich and competitive enzyme-linked immunosorbent assay [ELISA] and R5 antibody-based Western blot), two-dimensional electrophoresis, and mass spectrometry (matrix-assisted laser desorption ionization-time of flight, strong-cation-exchange-liquid chromatography/capillary liquid chromatography-electrospray ionization-quadrupole-time of flight [SCX-LC/CapLC-ESI-Q-TOF], and high-pressure liquid chromatography-electrospray ionization-ion trap mass spectrometry) analyses were used to determine the gluten concentration. Assays based on the proliferation of peripheral blood mononuclear cells (PBMCs) and gamma interferon production by PBMCs and intestinal T-cell lines (iTCLs) from 12 celiac disease patients were used to determine the protein toxicity of the pepsin-trypsin digests from fermented wheat dough (sourdough). As determined by R5-based sandwich and competitive ELISAs, the residual concentration of gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins were completely hydrolyzed, while ca. 20% of glutenins persisted. Low-molecular-weight epitopes were not detectable by SCX-LC/CapLC-ESI-Q-TOF mass spectrometry and R5-based Western blot analyses. The kinetics of the hydrolysis of the 33-mer by lactobacilli were highly efficient. All proteins extracted from sourdough activated PBMCs and induced gamma interferon production at levels comparable to the negative control. None of the iTCLs demonstrated immunoreactivity towards pepsin-trypsin digests. Bread making was standardized to show the suitability of the detoxified wheat flour. Food processing by selected sourdough lactobacilli and fungal proteases may be considered an efficient approach to eliminate gluten toxicity.

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Authors+Show Affiliations

Rizzello CG
Department of Plant Protection and Applied Microbiology, University of Bari, Bari, Italy.
De Angelis M
No affiliation info available
Di Cagno R
No affiliation info available
Camarca A
No affiliation info available
Silano M
No affiliation info available
Losito I
No affiliation info available
De Vincenzi M
No affiliation info available
De Bari MD
No affiliation info available
Palmisano F
No affiliation info available
Maurano F
No affiliation info available
Gianfrani C
No affiliation info available
Gobbetti M
No affiliation info available

MeSH

Blotting, WesternBreadCeliac DiseaseCells, CulturedElectrophoresis, Gel, Two-DimensionalEnzyme-Linked Immunosorbent AssayFermentationFungiGlutensHumansInterferon-gammaIntestinesLactobacillusLeukocytes, MononuclearPeptide HydrolasesSpectrometry, Mass, Matrix-Assisted Laser Desorption-IonizationT-Lymphocytes

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17513580

Clinical Trial Links

Clinical Trial on the Effects of Bifidobacterium Infantis in Active Celiac Disease

Citation

Rizzello, Carlo G., et al. "Highly Efficient Gluten Degradation By Lactobacilli and Fungal Proteases During Food Processing: New Perspectives for Celiac Disease." Applied and Environmental Microbiology, vol. 73, no. 14, 2007, pp. 4499-507.
Rizzello CG, De Angelis M, Di Cagno R, et al. Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease. Appl Environ Microbiol. 2007;73(14):4499-507.
Rizzello, C. G., De Angelis, M., Di Cagno, R., Camarca, A., Silano, M., Losito, I., De Vincenzi, M., De Bari, M. D., Palmisano, F., Maurano, F., Gianfrani, C., & Gobbetti, M. (2007). Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease. Applied and Environmental Microbiology, 73(14), 4499-507.
Rizzello CG, et al. Highly Efficient Gluten Degradation By Lactobacilli and Fungal Proteases During Food Processing: New Perspectives for Celiac Disease. Appl Environ Microbiol. 2007;73(14):4499-507. PubMed PMID: 17513580.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease. AU - Rizzello,Carlo G, AU - De Angelis,Maria, AU - Di Cagno,Raffaella, AU - Camarca,Alessandra, AU - Silano,Marco, AU - Losito,Ilario, AU - De Vincenzi,Massimo, AU - De Bari,Maria D, AU - Palmisano,Francesco, AU - Maurano,Francesco, AU - Gianfrani,Carmen, AU - Gobbetti,Marco, Y1 - 2007/05/18/ PY - 2007/5/22/pubmed PY - 2007/9/5/medline PY - 2007/5/22/entrez SP - 4499 EP - 507 JF - Applied and environmental microbiology JO - Appl Environ Microbiol VL - 73 IS - 14 N2 - Presently, the only effective treatment for celiac disease is a life-long gluten-free diet. In this work, we used a new mixture of selected sourdough lactobacilli and fungal proteases to eliminate the toxicity of wheat flour during long-time fermentation. Immunological (R5 antibody-based sandwich and competitive enzyme-linked immunosorbent assay [ELISA] and R5 antibody-based Western blot), two-dimensional electrophoresis, and mass spectrometry (matrix-assisted laser desorption ionization-time of flight, strong-cation-exchange-liquid chromatography/capillary liquid chromatography-electrospray ionization-quadrupole-time of flight [SCX-LC/CapLC-ESI-Q-TOF], and high-pressure liquid chromatography-electrospray ionization-ion trap mass spectrometry) analyses were used to determine the gluten concentration. Assays based on the proliferation of peripheral blood mononuclear cells (PBMCs) and gamma interferon production by PBMCs and intestinal T-cell lines (iTCLs) from 12 celiac disease patients were used to determine the protein toxicity of the pepsin-trypsin digests from fermented wheat dough (sourdough). As determined by R5-based sandwich and competitive ELISAs, the residual concentration of gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins were completely hydrolyzed, while ca. 20% of glutenins persisted. Low-molecular-weight epitopes were not detectable by SCX-LC/CapLC-ESI-Q-TOF mass spectrometry and R5-based Western blot analyses. The kinetics of the hydrolysis of the 33-mer by lactobacilli were highly efficient. All proteins extracted from sourdough activated PBMCs and induced gamma interferon production at levels comparable to the negative control. None of the iTCLs demonstrated immunoreactivity towards pepsin-trypsin digests. Bread making was standardized to show the suitability of the detoxified wheat flour. Food processing by selected sourdough lactobacilli and fungal proteases may be considered an efficient approach to eliminate gluten toxicity. SN - 0099-2240 UR - https://www.unboundmedicine.com/medline/citation/17513580/Highly_efficient_gluten_degradation_by_lactobacilli_and_fungal_proteases_during_food_processing:_new_perspectives_for_celiac_disease_ L2 - http://aem.asm.org/cgi/pmidlookup?view=long&pmid=17513580 DB - PRIME DP - Unbound Medicine ER -