| Institution: | 1. Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany;2. Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354 Freising, Germany;1. Joint Institute for Food Safety and Applied Nutrition, University of Maryland, 5201 Paint Branch Parkway, College Park, MD 20742, United States;2. Immunobiology Branch, Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 8301 Muirkirk Road, Laurel, MD 20708, United States;1. Applied Chemistry, School of Applied Sciences, RMIT University, Melbourne, VIC 3001, Australia;2. Glutagen Pty Ltd, Maribyrnong, VIC 3032, Australia;1. North Dakota State University, Department of Plant Sciences, NDSU Dept. 7670, PO Box 6050, Fargo, ND 58108-6050, USA;2. North Dakota State University, Department of Plant Pathology, NDSU Dept. 7660, PO Box 6050, Fargo, ND 58108-6050, USA;1. Institute of Food Sciences, CNR, 83100 Avellino, Italy;2. Gastroenterology Department, San G. Moscati Hospital, 83100 Avellino, Italy |
| Abstract: | Celiac disease (CD) is an immune-mediated disease triggered by wheat gluten and related prolamins. A lifelong gluten-free (GF) diet is mandatory to normalize the intestinal mucosa. We previously found that transamidation by microbial transglutaminase of gluten was effective in suppressing the gliadin-specific inflammatory response in CD patients without influencing the main technological properties of wheat flour or semolina. In this study, we produced on a pilot scale a soluble form of transamidated gluten (soluble protein fraction, spf), characterised by a high protein content (88 mg/ml), while native gluten was dramatically reduced (32 ± 2 ppm; R5-ELISA). Using HLA-DQ8 transgenic mice as a CD model, we found suppression of interferon-γ secretion in gliadin-specific CD4+ T cells challenged with spf-primed dendritic cells. In terms of functional properties, spf showed both solubility and emulsifying activity values within the range of commercial soluble glutens. Notably, dough prepared by mixing rice flour with spf could leaven. After baking, blended rice bread had a higher specific volume (2.9 ± 0.1) than control rice bread (2.0 ± 0.1) and acquired wheat-like sensory features. Taken together, our results highlighted the technological value of transamidated soluble gluten to improve both nutritional and sensory parameters of GF food. |
