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Narciso JO, Gulzar S, Soliva-Fortuny R, Martín-Belloso O. Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients. Foods 2024; 13:2180. [PMID: 39063264 PMCID: PMC11276117 DOI: 10.3390/foods13142180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 07/02/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
Allergies towards gluten and legumes (such as, soybean, peanut, and faba bean) are a global issue and, occasionally, can be fatal. At the same time, an increasing number of households are shifting to plant protein ingredients from these sources, which application and consumption are limited by said food allergies. Children, the elderly, and people with immune diseases are particularly at risk when consuming these plant proteins. Finding ways to reduce or eliminate the allergenicity of gluten, soybean, peanut, and faba bean is becoming crucial. While thermal and pH treatments are often not sufficient, chemical processes such as glycation, polyphenol conjugation, and polysaccharide complexation, as well as controlled biochemical approaches, such as fermentation and enzyme catalysis, are more successful. Non-thermal treatments such as microwave, high pressure, and ultrasonication can be used prior to further chemical and/or biochemical processing. This paper presents an up-to-date review of promising chemical, biochemical, and non-thermal physical treatments that can be used in the food industry to reduce or eliminate food allergenicity.
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Affiliation(s)
- Joan Oñate Narciso
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Saqib Gulzar
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Robert Soliva-Fortuny
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
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Treppiccione L, Maurano F, Rossi S, Luongo D, Rossi M. Transamidated wheat gliadin induces differential antigen recognition in the small intestine of HLA/DQ8 transgenic mice. Food Funct 2022; 13:8941-8950. [PMID: 35929785 DOI: 10.1039/d2fo02032g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A lifelong gluten-free diet (GFD) is currently the only available therapy for coeliac disease (CD). However, GFD compliance is difficult and alternative strategies are envisaged in the near future. We previously found that wheat gliadin following transamidation by microbial transglutaminase (mTG) does not induce IFN-γ secretion by intestinal T cells from CD patients. Fully transamidated gliadin with lysine ethyl ester can be recovered in a soluble protein fraction (spf) generated by the enzymatic treatment of wheat flour. Herein, we analysed the performance of transamidation by mTG on a pilot-scale (1L) by evaluating the reaction kinetics and its biological effect on the intestinal immune response in HLA/DQ8 transgenic mice, a model of gluten sensitivity. At 1 h, all gliadin fractions showed a faster electrophoretic mobility by acid-polyacrylamide gel electrophoresis (A-PAGE) following transamidation in comparison with their native counterparts. In parallel, the yield of residual native gliadin dropped (30% at 180 min), confirming our previous findings on a lab scale. Mucosal sensitisation of mice with gliadin via the intranasal route induced a Th1 phenotype in mesenteric lymph nodes (MLNs). Importantly, IFN-γ secretion was significantly reduced when gliadin-specific MLN cells were challenged in vitro with spf (P < 0.001). Multiplex analysis revealed that the adaptive immune response evoked by spf involved a distinct cell population characterised by secretion of IL-2, IL-3 and IL-5. Notably, spf stimulated in vitro a reduced or null secretion of all of the examined pro-inflammatory markers mainly associated to innate immunity. In conclusion, our data revealed the ability of transamidated gliadin to modulate both innate and adaptive mechanisms involved in the inflammatory response induced by wheat gliadin in the small intestine of DQ8 mice.
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Affiliation(s)
| | - Francesco Maurano
- Institute of Food Sciences, National Research Council, Avellino, Italy.
| | - Stefano Rossi
- Institute of Food Sciences, National Research Council, Avellino, Italy.
| | - Diomira Luongo
- Institute of Food Sciences, National Research Council, Avellino, Italy.
| | - Mauro Rossi
- Institute of Food Sciences, National Research Council, Avellino, Italy.
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3
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Paolella G, Sposito S, Romanelli AM, Caputo I. Type 2 Transglutaminase in Coeliac Disease: A Key Player in Pathogenesis, Diagnosis and Therapy. Int J Mol Sci 2022; 23:ijms23147513. [PMID: 35886862 PMCID: PMC9318967 DOI: 10.3390/ijms23147513] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 07/01/2022] [Accepted: 07/04/2022] [Indexed: 11/16/2022] Open
Abstract
Type 2 transglutaminase (TG2) is the main autoantigen in coeliac disease (CD), a widespread inflammatory enteropathy caused by the ingestion of gluten-containing cereals in genetically predisposed individuals. As a consequence, serum antibodies to TG2 represent a very useful marker in CD diagnosis. However, TG2 is also an important player in CD pathogenesis, for its ability to deamidate some Gln residues of gluten peptides, which become more immunogenic in CD intestinal mucosa. Given the importance of TG2 enzymatic activities in CD, several studies have sought to discover specific and potent inhibitors that could be employed in new therapeutical approaches for CD, as alternatives to a lifelong gluten-free diet. In this review, we summarise all the aspects regarding TG2 involvement in CD, including its enzymatic reactions in pathogenesis, the role of anti-TG2 antibodies in disease management, and the exploration of recent strategies to reduce deamidation or to use transamidation to detoxify gluten.
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Affiliation(s)
- Gaetana Paolella
- Department of Chemistry and Biology, University of Salerno, 84084 Fisciano, SA, Italy; (S.S.); (A.M.R.)
- Correspondence: (G.P.); (I.C.)
| | - Silvia Sposito
- Department of Chemistry and Biology, University of Salerno, 84084 Fisciano, SA, Italy; (S.S.); (A.M.R.)
| | | | - Ivana Caputo
- Department of Chemistry and Biology, University of Salerno, 84084 Fisciano, SA, Italy; (S.S.); (A.M.R.)
- European Laboratory for the Investigation of Food-Induced Diseases (ELFID), University of Salerno, 84084 Fisciano, SA, Italy
- Correspondence: (G.P.); (I.C.)
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4
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Treppiccione L, Luongo D, Maurano F, Rossi M. Next generation strategies to recover immunological tolerance in celiac disease. Int Rev Immunol 2022; 42:237-245. [PMID: 35225129 DOI: 10.1080/08830185.2022.2044807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Celiac disease (CD) is an autoimmune disease that occurs in genetically predisposed individuals following the ingestion of gluten. Its prevalence is rising worldwide. A gluten-free (GF) diet is mandatory for the management of CD. However, several issues persist regarding the nutritional quality of GF products. Importantly, deep knowledge about the pathogenic mechanisms in CD highlights the central role of CD4+ T cell-mediated immunity in CD. Furthermore, intestinal T regulatory cells are functional in CD, but cytokines such as IL-15, produced under inflammatory conditions, hamper their activity. This paves the way for the development of immunomodulatory strategies to the GF diet. From this perspective, microbiological approaches were considered able to modulate the gluten-specific immune response. Interestingly, gliadin peptide-based immunotherapy to abolish the inflammatory CD4+T cell-mediated response has been explored in CD patients. Furthermore, different biotechnological approaches based on the use of chemically/enzymatically modified gluten molecules have been proved effective in different models of CD. However, the choice of the right age in infants to introduce the antigen and thus induce tolerance still remains an important issue to solve. Addressing all these points should help to design an effective intervention strategy for preventing CD.
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Affiliation(s)
| | | | | | - Mauro Rossi
- Institute of Food Sciences, CNR, Avellino, Italy
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5
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Ahmed I, Chen H, Li J, Wang B, Li Z, Huang G. Enzymatic crosslinking and food allergenicity: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:5856-5879. [PMID: 34653307 DOI: 10.1111/1541-4337.12855] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 08/24/2021] [Accepted: 09/10/2021] [Indexed: 12/19/2022]
Abstract
Food allergy has become a major global public health concern. In the past decades, enzymatic crosslinking technique has been employed to mitigate the immunoreactivity of food allergens. It is an emerging non-thermal technique that can serve as a great alternative to conventional food processing approaches in developing hypoallergenic food products, owing to their benefits of high specificity and selectivity. Enzymatic crosslinking via tyrosinase (TYR), laccase (LAC), peroxidase (PO), and transglutaminase (TG) modifies the structural and biochemical properties of food allergens that subsequently cause denaturation and masking of the antigenic epitopes. LAC, TYR, and PO catalyze the oxidation of tyrosine side chains to initiate protein crosslinking, while TG initiates isopeptide bonding between lysine and glutamine residues. Enzymatic treatment produces a high molecular weight crosslinked polymer with reduced immunoreactivity and IgE-binding potential. Crosslinked allergens further inhibit mast cell degranulation due to the lower immunostimulatory potential that assists in the equilibration of T-helper (Th)1/Th2 immunobalance. This review provides an updated overview of the studies carried out in the last decade on the potential application of enzymatic crosslinking for mitigating food allergenicity that can be of importance in the context of developing hypoallergenic/non-allergenic food products.
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Affiliation(s)
- Ishfaq Ahmed
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Huan Chen
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Jiale Li
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Bin Wang
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Gonghua Huang
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
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6
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Ribeiro M, de Sousa T, Sabença C, Poeta P, Bagulho AS, Igrejas G. Advances in quantification and analysis of the celiac-related immunogenic potential of gluten. Compr Rev Food Sci Food Saf 2021; 20:4278-4298. [PMID: 34402581 DOI: 10.1111/1541-4337.12828] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 05/18/2021] [Accepted: 07/21/2021] [Indexed: 12/21/2022]
Abstract
Gluten-free products have emerged in response to the increasing prevalence of gluten-related disorders, namely celiac disease. Therefore, the quantification of gluten in products intended for consumption by individuals who may suffer from these pathologies must be accurate and reproducible, in a way that allows their proper labeling and protects the health of consumers. Immunochemical methods have been the methods of choice for quantifying gluten, and several kits are commercially available. Nevertheless, they still face problems such as the initial extraction of gluten in complex matrices or the use of a standardized reference material to validate the results. Lately, other methodologies relying mostly on mass spectrometry-based techniques have been explored, and that may allow, in addition to quantitative analysis, the characterizationof gluten proteins. On the other hand, although the level of 20 mg/kg of gluten detected by these methods is sufficient for a product to be considered gluten-free, its immunogenic potential for celiac patients has not been clinically validated. In this sense, in vitro and in vivo models, such as the organoid technology applied in gut-on-chip devices and the transgenic humanized mouse models, respectively, are being developed for investigating both the gluten-induced pathogenesis and the treatment of celiac disease. Due to the ubiquitous nature of gluten in the food industry, as well as the increased prevalence of gluten-related disorders, here we intend to summarize the available methods for gluten quantification in food matrices and for the evaluation of its immunogenic potential concerning the development of novel therapies for celiac disease to highlight active research and discuss knowledge gaps and current challenges in this field.
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Affiliation(s)
- Miguel Ribeiro
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, Caparica, Lisbon, Portugal
| | - Telma de Sousa
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, Caparica, Lisbon, Portugal
| | - Carolina Sabença
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, Caparica, Lisbon, Portugal
| | - Patrícia Poeta
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, Caparica, Lisbon, Portugal.,Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Ana Sofia Bagulho
- National Institute for Agrarian and Veterinarian Research, Elvas, Portugal
| | - Gilberto Igrejas
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, Caparica, Lisbon, Portugal
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Rossi S, Giordano D, Mazzeo MF, Maurano F, Luongo D, Facchiano A, Siciliano RA, Rossi M. Transamidation Down-Regulates Intestinal Immunity of Recombinant α-Gliadin in HLA-DQ8 Transgenic Mice. Int J Mol Sci 2021; 22:ijms22137019. [PMID: 34209932 PMCID: PMC8268696 DOI: 10.3390/ijms22137019] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 11/21/2022] Open
Abstract
Enzymatic transamidation of gliadins by microbial transglutaminase (mTG) inhibits interferon-γ (IFN-γ) secretion by intestinal T cell lines in patients with celiac disease (CD). To gain insight into the cellular mechanisms underlying the down-regulatory effects of transamidation, we tested a single recombinant α-gliadin (r-gliadin) harbouring two immunodominant peptides, p13 (aa. 120–139) and p23 (aa. 220–239), in HLA-DQ8 transgenic mice, a model of gluten sensitivity. Mice were intranasally immunised with r-gliadin or r-gliadin transamidated by mTG (K-r-gliadin) along with cholera toxin, and the response of mesenteric lymph node cells was analysed by cytokine multiplex assay. An in vitro challenge with r-gliadin was characterised by secretion of specific cytokines featuring both innate immunity and the Th1/Th2/Th17 pattern of the adaptive response. Notably, transamidation specifically down-regulated the Th1 response. Structural studies performed on K-r-gliadin confirmed that specific glutamine residues in p13 and p23, previously found to be deamidated by tissue transglutaminase, were also transamidated by mTG. In silico analysis, simulating p13 and p23 peptide binding to HLA-DQ8 showed that these glutamines, in the form of glutamate, could interact by means of salt bridges with peculiar amino acids of the alpha chain of HLA-DQ8, suggesting that their transamidation may influence the HLA-restricted recognition of these peptides. Thus, the structural findings provided a rationale to explain the down-regulation of the r-gliadin-specific Th1 response following transamidation.
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Affiliation(s)
- Stefano Rossi
- Immunobiology Unit, CNR, Institute of Food Sciences, 83100 Avellino, Italy; (S.R.); (F.M.); (D.L.)
| | - Deborah Giordano
- Bioinformatics and Computational Biology Unit, CNR, Institute of Food Sciences, 83100 Avellino, Italy; (D.G.); (A.F.)
| | - Maria Fiorella Mazzeo
- Proteomics and Biomolecular Mass Spectrometry Center, CNR, Institute of Food Sciences, 83100 Avellino, Italy; (M.F.M.); (R.A.S.)
| | - Francesco Maurano
- Immunobiology Unit, CNR, Institute of Food Sciences, 83100 Avellino, Italy; (S.R.); (F.M.); (D.L.)
| | - Diomira Luongo
- Immunobiology Unit, CNR, Institute of Food Sciences, 83100 Avellino, Italy; (S.R.); (F.M.); (D.L.)
| | - Angelo Facchiano
- Bioinformatics and Computational Biology Unit, CNR, Institute of Food Sciences, 83100 Avellino, Italy; (D.G.); (A.F.)
| | - Rosa Anna Siciliano
- Proteomics and Biomolecular Mass Spectrometry Center, CNR, Institute of Food Sciences, 83100 Avellino, Italy; (M.F.M.); (R.A.S.)
| | - Mauro Rossi
- Immunobiology Unit, CNR, Institute of Food Sciences, 83100 Avellino, Italy; (S.R.); (F.M.); (D.L.)
- Correspondence: ; Tel.: +39-825-299371
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8
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Meybodi NM, Mirmoghtadaie L, Sheidaei Z, Arab M, Nasab SS, Taslikh M, Mortazavian AM. Application of Microbial Transglutaminase in Wheat Bread Industry: A Review. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999201001145814] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Bread as the main food all over the world is generally based on wheat flour due to its
unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced
by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based
on its amino acids composition and bonding (covalent and non-covalent). Gluten protein quality is
considered weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks
as the main factor in determining the integrity of the gluten network are also interrupted by
the activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical
and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality
of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity,
ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient
option, considering its ability to introduce new crosslinks. This new crosslink formation can either
improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in
gluten free bread. The aim of this article is to review the application of microbial transglutaminase
enzyme as an improving agent in wheat bread industry.
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Affiliation(s)
- Neda M. Meybodi
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 193954741, Tehran, Iran
| | - Zhaleh Sheidaei
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Masoumeh Arab
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Sarah S. Nasab
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Musarreza Taslikh
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 193954741, Tehran, Iran
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Pilot scale production of a non-immunogenic soluble gluten by wheat flour transamidation with applications in food processing for celiac-susceptible people. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103117] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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10
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Zhu J, Deng H, Yang A, Wu Z, Li X, Tong P, Chen H. Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu. Food Funct 2019; 10:5485-5497. [PMID: 31411222 DOI: 10.1039/c9fo01118h] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Microbial transglutaminase (MTGase) has been developed as a new tofu coagulant in recent years due to its good hydrophilicity, high catalytic activity, and strong thermal stability. This study aimed to investigate the effect of MTGase on the physicochemical properties and immunoreactivity of tofu relative to conventional coagulants [brine and glucono-δ-lactone (GDL)]. Structural changes of the MTGase cross-linked soymilk protein were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), circular dichroism (CD) spectroscopy, ultraviolet (UV) absorption spectroscopy, and fluorescence spectroscopy. The IgE-binding capacity of MTGase cross-linked proteins was tested by enzyme-linked immunosorbent assay (ELISA). The physicochemical properties, quality characteristics, and surface microstructures of five different types of tofu were determined by the Kjeldahl nitrogen method, texture analysis, and scanning electron microscopy (SEM). The digestibility of tofu was evaluated in vitro by simulated gastrointestinal (GIS) digestion. A cell sensitization experiment was performed in vitro to evaluate the capability of tofu digestion products to induce the release of bioactive mediators from human basophil leukemia (KU812) cells. Results indicated that MTGase significantly changed the advanced structure of the soymilk protein. Compared with tofu without MTGase, the composite coagulant tofu containing MTGase exhibited better quality. MTGase improved the water-holding capacity (WHC) of the internal mesh structure and increased the yield of tofu. The digestion products of the composite coagulant tofu, especially the GDL plus MTGase tofu, induced KU812 cells to release fewer bioactive mediators compared with those of MTGase-free tofu. MTGase can not only improve the quality of conventional coagulant tofu but also reduce the potential allergenicity of tofu to a certain extent.
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Affiliation(s)
- Jierui Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Han Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China.
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
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11
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Mancuso C, Barisani D. Food additives can act as triggering factors in celiac disease: Current knowledge based on a critical review of the literature. World J Clin Cases 2019; 7:917-927. [PMID: 31119137 PMCID: PMC6509268 DOI: 10.12998/wjcc.v7.i8.917] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 03/11/2019] [Accepted: 03/16/2019] [Indexed: 02/05/2023] Open
Abstract
Celiac disease (CeD) is an autoimmune disorder, mainly affecting the small intestine, triggered by the ingestion of gluten with the diet in subjects with a specific genetic status. The passage of gluten peptides through the intestinal barrier, the uptake by antigen presenting cells and their presentation to T cells represent essential steps in the pathogenesis of the disease. CeD prevalence varies in different populations, but a tendency to increase has been observed in various studies in recent years. A higher amount of gluten in modern grains could explain this increased frequency, but also food processing could play a role in this phenomenon. In particular, the common use of preservatives such as nanoparticles could intervene in the pathogenesis of CeD, due to their possible effect on the integrity of the intestinal barrier, immune response or microbiota. In fact, these alterations have been reported after exposure to metal nanoparticles, which are commonly used as preservatives or to improve food texture, consistency and color. This review will focus on the interactions between several food additives and the intestine, taking into account data obtained in vitro and in vivo, and analyzing their effect in respect to the development of CeD in genetically predisposed individuals.
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Affiliation(s)
- Clara Mancuso
- Department of Medicine and Surgery, University of Milano-Bicocca, Via Cadore 48, Monza 20900, Italy
| | - Donatella Barisani
- Department of Medicine and Surgery, University of Milano-Bicocca, Monza 20900, Italy
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12
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Intracellular Localization of Microbial Transglutaminase and Its Influence on the Transport of Gliadin in Enterocytes. J Pediatr Gastroenterol Nutr 2019; 68:e43-e50. [PMID: 30320664 DOI: 10.1097/mpg.0000000000002171] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
OBJECTIVE Celiac disease (CD) is a systemic inflammatory disorder, characterized by the destruction of duodenal epithelium. The CD8 T cells involved are associated with cross-presentation. In addition to other factors, the rising prevalence of CD might be induced by microbial transglutaminase (mTG) an enzyme frequently used in food production that shares enzymatic and antigenic properties of tissue transglutaminase (TG2), the autoantigen in CD. We hypothesized that mTG and gliadin are transported into the endoplasmic reticulum (ER), indicating cross-presentation of both antigens. METHODS Apical incubation of duodenal biopsies from CD and control patients was performed with mTG alone or with mTG and simultaneously with Frazer's fraction. Evaluation was carried out by immunofluorescence and electron microscopy. RESULTS Approximately 6% to 9% of the intracellular mTG and gliadin were transported to the ER of enterocytes. RACE cells (Rapid uptake of Antigen into the Cytosol of Enterocytes) displayed an enhanced antigen uptake into a dilated ER. mTG strongly localized at the basolateral membrane and the lamina propria. CONCLUSIONS mTG and gliadin are transported to the ER of enterocytes and to a greater extent to the ER of RACE cells, suggesting cross-presentation of exogenous antigens. The strong localization of mTG at the basolateral membrane and the lamina propria may also indicate a potential antigenic interaction with cells of the immune system. Since mTG may not only been taken up with food stuffs but could also be released by bacteria within the intestinal microbiota, further investigations are needed regarding the role of mTG in CD pathogenesis.
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Luongo D, Bonavita R, Rossi S, Rotondi Aufiero V, Feliciello NR, Maurano F, Iaquinto G, Mazzarella G, Rossi M. Tailoring the immune response to wheat gliadin by enzymatic transamidation. Cytokine 2019; 117:23-29. [PMID: 30784897 DOI: 10.1016/j.cyto.2019.02.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 01/10/2019] [Accepted: 02/01/2019] [Indexed: 02/08/2023]
Abstract
Enzymatic transamidation of wheat gliadin by microbial transglutaminase inhibits IFN-γ secretion by intestinal T cell lines from celiac disease (CD) patients. Here, we analysed its effects on intestinal biopsies from CD patients and studied the underlying mechanisms in HLA-DQ8 transgenic (tg) mice, a model of T-cell mediated gluten sensitivity. In vitro challenge with a soluble form of transamidated gliadin (spf) upregulated IL-10 transcript levels in human biopsy samples. Furthermore, the ratio of IL-10/IFN-γ transcripts was significantly increased following treatment with spf. In DQ8 tg mice, recall responses in vitro in the presence of dendritic cells pulsed with transamidated gliadin showed that gliadin-specific CD4+ T cells did not produce IFN-γ at any tested dose. On the contrary, spf-specific CD4+ T cells still secreted IFN-γ, but they also produced significant levels of IL-10 with both native and transamidated gliadin. Interestingly, this anti-inflammatory activity was restricted to a specific reverse-phase high-pressure liquid chromatography (RP-HPLC) fraction encompassing α-gliadins. These findings suggested an ability of transamidated gliadin to revert, as well as to prevent, the inflammatory phenotype triggered by native gliadin. This property was intrinsically associated with specific components of the α-gliadin fraction.
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Affiliation(s)
| | | | - Stefano Rossi
- Institute of Food Sciences, CNR, 83100 Avellino, Italy
| | | | | | | | - Gaetano Iaquinto
- Gastroenterology Department, San G. Moscati Hospital, 83100 Avellino, Italy
| | | | - Mauro Rossi
- Institute of Food Sciences, CNR, 83100 Avellino, Italy.
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14
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Abstract
Gluten is known to be the main triggering factor for celiac disease (CeD), an immune-mediated disorder. CeD is therefore managed using a strict and lifelong gluten-free diet (GFD), the only effective treatment available currently. However, the GFD is restrictive. Hence, efforts are being made to explore alternative therapies. Based on their mechanisms of action on various molecular targets involved in the pathogenesis of CeD, these therapies may be classified into one of the following five broad approaches. The first approach focuses on decreasing the immunogenic content of gluten, using strategies like genetically modified wheat, intra-intestinal gluten digestion using glutenases, microwave thermal treatment of hydrated wheat kernels, and gluten pretreatment with either bacterial/ fungal derived endopeptidases or microbial transglutaminase. The second approach involves sequestering gluten in the gut lumen before it is digested into immunogenic peptides and absorbed, using binder drugs like polymer p(HEMA-co-SS), single chain fragment variable (scFv), and anti- gluten antibody AGY. The third approach aims to prevent uptake of digested gluten through intestinal epithelial tight junctions, using a zonulin antagonist. The fourth approach involves tissue transglutaminase (tTG) inhibitors to prevent the enhancement of immunogenicity of digested gluten by the intestinal tTG enzyme. The fifth approach seeks to prevent downstream immune activation after uptake of gluten immunogenic peptides through the intestinal mucosal epithelial layer. Examples include HLA-DQ2 blockers that prevent presentation of gluten derived- antigens by dendritic cells to T cells, immune- tolerizing therapies like the vaccine Nexvax2 and TIMP-Glia, cathepsin inhibitors, immunosuppressants like corticosteroids, azathioprine etc., and anti-cytokine agents targeting TNF-α and interleukin-15. Apart from these approaches, research is being done to evaluate the effectiveness of probiotics/prebiotics, helminth therapy using Necator americanus, low FODMAP diet, and pancreatic enzyme supplementation in CeD symptom control; however, the mechanisms by which they play a beneficial role in CeD are yet to be clearly established. Overall, although many therapies being explored are still in the pre-clinical phase, some like the zonulin antagonist, immune tolerizing therapies and glutenases have reached phase II/III clinical trials. While these potential options appear exciting, currently they may at best be used to supplement rather than supplant the GFD.
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Affiliation(s)
- Shakira Yoosuf
- Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India
| | - Govind K Makharia
- Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India
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15
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16
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Zhou L, Kooy-Winkelaar YMC, Cordfunke RA, Dragan I, Thompson A, Drijfhout JW, van Veelen PA, Chen H, Koning F. Abrogation of Immunogenic Properties of Gliadin Peptides through Transamidation by Microbial Transglutaminase Is Acyl-Acceptor Dependent. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7542-7552. [PMID: 28771001 PMCID: PMC5579586 DOI: 10.1021/acs.jafc.7b02557] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 08/01/2017] [Accepted: 08/03/2017] [Indexed: 06/07/2023]
Abstract
Wheat gluten confers superior baking quality to wheat based products but elicits a pro-inflammatory immune response in patients with celiac disease. Transamidation of gluten by microbial transglutaminase (mTG) and tissue transglutaminase (tTG) reduces the immunogenicity of gluten; however, little information is available on the minimal modification sufficient to eliminate gliadin immunogenicity nor has the effectiveness of transamidation been studied with T-cell clones from patients. Here we demonstrate that mTG can efficiently couple three different acyl-acceptor molecules, l-lysine, glycine ethyl ester, and hydroxylamine, to gliadin peptides and protein. While all three acyl-acceptor molecules were cross-linked to the same Q-residues, not all modifications were equally effective in silencing T-cell reactivity. Finally, we observed that tTG can partially reverse the mTG-catalyzed transamidation by its isopeptidase activity. These results set the stage to determine the impact of these modifications on the baking quality of gluten proteins and in vivo immunogenicity of such food products.
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Affiliation(s)
- Lin Zhou
- State
Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College
of Food Science, Nanchang University, Nanchang 330031, China
- Department
of Immunohematology and Blood Transfusion, Leiden University Medical Center, Leiden 2333 ZA, The Netherlands
| | - Yvonne M. C. Kooy-Winkelaar
- Department
of Immunohematology and Blood Transfusion, Leiden University Medical Center, Leiden 2333 ZA, The Netherlands
| | - Robert A. Cordfunke
- Department
of Immunohematology and Blood Transfusion, Leiden University Medical Center, Leiden 2333 ZA, The Netherlands
| | - Irina Dragan
- Center
for Proteomics & Metabolomics, Leiden
University Medical Center, Leiden 2333 ZA, The Netherlands
| | - Allan Thompson
- Department
of Immunohematology and Blood Transfusion, Leiden University Medical Center, Leiden 2333 ZA, The Netherlands
| | - Jan Wouter Drijfhout
- Department
of Immunohematology and Blood Transfusion, Leiden University Medical Center, Leiden 2333 ZA, The Netherlands
| | - Peter A. van Veelen
- Center
for Proteomics & Metabolomics, Leiden
University Medical Center, Leiden 2333 ZA, The Netherlands
| | - Hongbing Chen
- State
Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Frits Koning
- Department
of Immunohematology and Blood Transfusion, Leiden University Medical Center, Leiden 2333 ZA, The Netherlands
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17
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Heil A, Ohsam J, van Genugten B, Diez O, Yokoyama K, Kumazawa Y, Pasternack R, Hils M. Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6982-6990. [PMID: 28721717 DOI: 10.1021/acs.jafc.7b02414] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The effect of standard bakery concentrations of microbial transglutaminase (MTG) in wheat bread preparation on the immunoreactivity of sera of celiac disease (CD) patients was investigated. Immunoblotting using monoclonal antibodies specific to unmodified and/or deamidated gliadin showed no differences between control bread and MTG bread. Deamidation of gliadin could not be detected at standard MTG concentrations. Sera of CD patients were characterized using anti-gliadin and anti-deamidated gliadin peptide (DGP) enzyme-linked immunosorbent assay and grouped into DGP high- and low-titer pools. The recognition pattern obtained after using both CD sera pools for immunoblotting did not reveal differences between control and MTG-treated bread protein extracts. Our results indicate that MTG treatment of wheat bread prepared with typical MTG concentrations used in standard bakery processes does not lead to immunodetectable amounts of CD immunotoxic deamidated gliadins.
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Affiliation(s)
- Andreas Heil
- Zedira GmbH , Roesslerstraße 83, 64293 Darmstadt, Germany
| | - Jürgen Ohsam
- Zedira GmbH , Roesslerstraße 83, 64293 Darmstadt, Germany
| | | | - Oscar Diez
- AB Enzymes GmbH , Feldbergstraße 78, 64293 Darmstadt, Germany
| | - Keiichi Yokoyama
- Institute of Food Sciences and Technologies, Ajinomoto Company, Incorporated , 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 2010-8681, Japan
| | - Yoshiyuki Kumazawa
- Institute of Food Sciences and Technologies, Ajinomoto Company, Incorporated , 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 2010-8681, Japan
| | | | - Martin Hils
- Zedira GmbH , Roesslerstraße 83, 64293 Darmstadt, Germany
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18
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Treppiccione L, Ottombrino A, Luongo D, Maurano F, Manteca Á, Lombó F, Rossi M. Development of gluten with immunomodulatory properties using mTG-active food grade supernatants from Streptomyces mobaraensis cultures. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.05.024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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19
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Marino M, Casale R, Borghini R, Di Nardi S, Donato G, Angeloni A, Moscaritolo S, Grasso L, Mazzarella G, Di Tola M, Rossi M, Picarelli A. The effects of modified versus unmodified wheat gluten administration in patients with celiac disease. Int Immunopharmacol 2017; 47:1-8. [PMID: 28343108 DOI: 10.1016/j.intimp.2017.03.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 03/09/2017] [Accepted: 03/09/2017] [Indexed: 12/20/2022]
Abstract
Celiac disease (CD) treatment requires a gluten-free diet (GFD), although alternative approaches have been proposed. Modification of gliadin peptides using microbial transglutaminase (mTG) inhibits their ability to induce immune response in vitro. Our aim was to evaluate the safety of mTG-modified wheat flour ingestion in CD patients. Twenty-one CD patients in remission were randomized to receive mTG-modified (n=11) or unmodified (n=10) wheat flour rusks, in double-blind fashion. Monthly, patients completed a symptom questionnaire. Serum anti-tTG, EMA and creatinine levels were monitored. At baseline and after 90days, serum anti-actin antibodies (AAA) were measured and upper endoscopy was performed. Data were analyzed by non-parametric tests. 7/11 patients eating modified rusks and 7/10 patients receiving unmodified rusks completed the study. At baseline, all patients showed negative serum anti-tTG and EMA results. At the end, 2/7 (28.6%) patients ingesting modified and 4/7 (57.1%) patients taking unmodified rusks presented positive serum anti-tTG and EMA results. Creatinine results were unmodified. Moreover, 1/7 (14.3%) patients ingesting modified and 4/7 (57.1%) patients taking unmodified rusks presented villous atrophy. In patients who received unmodified rusks, the AAA levels increased significantly and duodenal anti-tTG levels appeared higher than those measured in patients who ate modified rusks. Abdominal swelling, bloating and nausea were more severe in patients ingesting unmodified rusks than those taking modified rusks. Our results may support larger clinical trials to confirm the enzymatic treatment of wheat flour as an alternative to GFD. Clinicaltrials.gov registration no: NCT02472119.
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Affiliation(s)
- Mariacatia Marino
- Department of Internal Medicine and Medical Specialties, Sapienza University, Rome, Italy
| | - Rossella Casale
- Department of Internal Medicine and Medical Specialties, Sapienza University, Rome, Italy
| | - Raffaele Borghini
- Department of Internal Medicine and Medical Specialties, Sapienza University, Rome, Italy
| | - Sara Di Nardi
- Department of Internal Medicine and Medical Specialties, Sapienza University, Rome, Italy
| | - Giuseppe Donato
- Department of Clinical Medicine, Sapienza University, Rome, Italy
| | - Antonio Angeloni
- UOC DLC07 Laboratory Analysis DEA, Policlinico Umberto I, Rome, Italy; Department of Molecular Medicine, Sapienza University, Rome, Italy
| | | | | | | | - Marco Di Tola
- Department of Internal Medicine and Medical Specialties, Sapienza University, Rome, Italy
| | - Mauro Rossi
- Institute of Food Sciences, National Research Council, Avellino, Italy
| | - Antonio Picarelli
- Department of Internal Medicine and Medical Specialties, Sapienza University, Rome, Italy.
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20
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Zhou L, Wu Y, Cheng Y, Wang J, Lu J, Gao J, Yuan J, Chen H. Blocking celiac antigenicity of the glutamine-rich gliadin 33-mer peptide by microbial transglutaminase. RSC Adv 2017. [DOI: 10.1039/c6ra27893k] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Transamidation by mTG with variety of acyl-acceptor substrates decreased the antigenicity of gliadin peptide related to celiac disease.
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Affiliation(s)
- Lin Zhou
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
- School of Food Science and Technology
| | - Yujie Wu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
- School of Food Science and Technology
| | - Youfei Cheng
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
- School of Food Science and Technology
| | - Jie Wang
- School of Food Science and Technology
- Nanchang University
- Nanchang 330031
- China
| | - Jun Lu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
- School of Food Science and Technology
| | - Jinyan Gao
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
- School of Food Science and Technology
| | - Juanli Yuan
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
- College of Pharmaceutical Sciences
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
- School of Food Science and Technology
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21
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Heil A, Ohsam J, Büchold C, Pasternack R, Yokoyama K, Kumazawa Y, Hils M. Microbial transglutaminase has a lower deamidation preference than human tissue transglutaminase on a celiac disease relevant wheat gliadin T-cell epitope. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.05.022] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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22
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Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten. Foods 2016; 5:foods5030049. [PMID: 28231144 PMCID: PMC5302393 DOI: 10.3390/foods5030049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Revised: 06/17/2016] [Accepted: 06/26/2016] [Indexed: 01/22/2023] Open
Abstract
Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to alleviate symptoms and to normalize the intestinal mucosa. We previously found that transamidation reaction by microbial transglutaminase (mTG) was effective in down-regulating the gliadin-specific immune response in CD patients. In this study, the two-step transamidation protocol was adopted to treat commercial wheat semolina on a pilot scale. The effectiveness of the enzymatic reaction was tested by means of consolidated biochemical and immunological methods on isolated prolamins. We found that water-insoluble gliadin and glutenin yields decreased in wheat semolina to 5.9% ± 0.3% and 11.6% ± 0.1%, respectively, after a two-step transamidation reaction. Using DQ8 transgenic mice as a model of gluten sensitivity, we observed a dramatic reduction in IFN-γ production in spleen cells challenged in vitro with the residual insoluble gliadin from transamidated semolina (N = 6; median values: 850 vs. 102; control vs. transamidated semolina, p < 0.05). The technological properties of treated wheat semolina were then tested by manufacturing classical pasta (spaghetti). Notably, the spaghetti manufactured with transamidated semolina had only minor changes in its features before and after cooking. In conclusion, the two-step transamidation reaction modified the immunogenic epitopes of gliadins also on a pilot-scale level without influencing the main technological properties of semolina. Our data shed further light on a detoxification strategy alternative to the current gluten-free diet and may have important implications for the management of CD patients.
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Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties. Sci Rep 2015; 5:18041. [PMID: 26691232 PMCID: PMC4686914 DOI: 10.1038/srep18041] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Accepted: 11/11/2015] [Indexed: 12/12/2022] Open
Abstract
Protein engineering of gluten, the exogenous effector in celiac disease, seeking its detoxification by selective chemical modification of toxic epitopes is a very attractive strategy and promising technology when compared to pharmacological treatment or genetic engineering of wheat. Here we present a simple and efficient chemo-enzymatic methodology that decreases celiac disease toxic epitopes of gluten proteins improving its technological value through microbial transglutaminase-mediated transamidation of glutamine with n-butylamine under reducing conditions. First, we found that using low concentrations of amine-nucleophile under non-reducing conditions, the decrease in toxic epitopes is mainly due to transglutaminase-mediated cross-linking. Second, using high amine nucleophile concentrations protein cross-linking is substantially reduced. Third, reducing conditions increase 7-fold the transamidation reaction further decreasing toxic epitopes amount. Fourth, using n-butylamine improves gluten hydrophobicity that strengthens the gluten network. These results open the possibility of tailoring gluten for producing hypoallergenic flours while still taking advantage of the unique viscoelastic properties of gluten.
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Abstract
BACKGROUND Celiac disease (CD) results from an alteration in the oral tolerance to dietary gluten. The response to gluten is normally tightly regulated and involves the secretion of TGF-β and IL-10 from different subtypes of regulatory T cells (Tregs). Interestingly, in addition to proinflammatory cytokines, the inflamed CD mucosa also contains high levels of T cell-derived IL-10 compared with treated CD patients or normal donors. Furthermore, most studies describe an increase in the number of Foxp3+ Tregs in the small intestinal mucosa in CD patients compared to controls. This paradoxical condition suggests that regulatory mechanisms might operate to counterbalance the abnormal gliadin-triggered immune activation in untreated mucosa. Indeed, addition of exogenous IL-10 to mucosal cultures from treated CD patients can suppress gliadin-induced T cell activation. Considering the central role of adaptive immunity in CD, the development of strategies to stimulate these mechanisms is a primary goal of efforts to restore gluten tolerance. Key Messages: Different immunomodulatory strategies have been explored. NexVax2, a desensitizing vaccine that uses three dominant gluten peptides administered subcutaneously to induce a tolerogenic response in CD patients, is under development. Alternatively, the potential of substituted, cyclic or dimeric peptide analogues as blockers to prevent HLA from binding to the immunodominant gliadin epitopes has been demonstrated in vitro. In line with these results, we recently found that modified (transamidated) gliadins influenced the immune response in intestinal biopsy samples from CD patients with overt disease by drastically reducing the production of IFN-γ. Notably, in a mouse model, transamidated gliadins reverted the phenotype of the gliadin-inducible immune response from an inflammatory phenotype to an anti-inflammatory phenotype. CONCLUSIONS Various approaches are currently under investigation to recover gluten tolerance based on the use of both modified and native antigen molecules. More specific studies are now required to test the efficacy of such strategies for preventing CD.
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Affiliation(s)
- Mauro Rossi
- Institute of Food Sciences, CNR, Avellino, Italy
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25
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Antibody against α-gliadin 33-mer peptide: Is the key initiating factor for development of multiple sclerosis during gluten sensitivity? JOURNAL OF MEDICAL HYPOTHESES AND IDEAS 2015. [DOI: 10.1016/j.jmhi.2015.02.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Ruh T, Ohsam J, Pasternack R, Yokoyama K, Kumazawa Y, Hils M. Microbial transglutaminase treatment in pasta-production does not affect the immunoreactivity of gliadin with celiac disease patients' sera. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7604-7611. [PMID: 24998318 DOI: 10.1021/jf501275c] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The effect of microbial transglutaminase (MTG)-treatment of pasta-dough on the immunoreactivity with celiac disease patient's sera has been investigated. Modification by MTG has been proven by determination of the MTG reaction product ε-(γ-glutamyl)lysine (3.63 μmol/g protein), which was not detectable in non-MTG-treated pasta. Antigenicity has been analyzed by immunoblotting and ELISA using gliadin-extracts from pasta and MTG-treated pasta. Immunoblotting showed that the antibody-population (antigliadin antibodies and antideamidated gliadin antibodies) of the sera is specific for every individual patient. Immunoblotting and ELISA showed that there is no difference in immunoreactivity of gliadin extracted from pasta and MTG-pasta. Recognition pattern and intensity in Western blot as well as antibody titer has also been identical even for sera with a high antideamidated gliadin antibody titer. These results indicate no difference between pasta-gliadin and MTG-pasta-gliadin and especially no increased deamidation in pasta-gliadin by MTG-treatment.
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Affiliation(s)
- Tobias Ruh
- Zedira GmbH , Roesslerstr. 83, 64293 Darmstadt, Germany
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27
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Mazzeo MF, Bonavita R, Maurano F, Bergamo P, Siciliano RA, Rossi M. Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour. Biochim Biophys Acta Gen Subj 2013; 1830:5166-74. [PMID: 23891939 DOI: 10.1016/j.bbagen.2013.07.021] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2013] [Revised: 06/24/2013] [Accepted: 07/18/2013] [Indexed: 12/17/2022]
Abstract
BACKGROUND Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to normalize the intestinal mucosa. We previously found that transamidation by microbial transglutaminase (mTGase) suppressed the gliadin-specific immune response in intestinal T-cell lines from CD patients and in models of gluten sensitivity. METHODS SDS-PAGE, Western blot, ELISA, tissue transglutaminase (tTGase) assay and nano-HPLC-ESI-MS/MS experiments were used to analyze prolamins isolated from treated wheat flour. RESULTS Gliadin and glutenin yields decreased to 7.6±0.5% and 7.5±0.3%, respectively, after a two-step transamidation reaction that produced a water-soluble protein fraction (spf). SDS-PAGE, Western blot and ELISA analyses confirmed the loss of immune cross-reactivity with anti-native gliadin antibodies in residual transamidated gliadins (K-gliadins) and spf as well as the occurrence of neo-epitopes. Nano-HPLC-ESI-MS/MS experiments identified some native and transamidated forms of celiacogenic peptides including p31-49 and confirmed that mTGase had similar stereo-specificity of tTGase. Those peptides resulted to be 100% and 57% modified in spf and K-gliadins, respectively. In particular, following transamidation p31-49 lost its ability to increase tTGase activity in Caco-2 cells. Finally, bread manufactured with transamidated flour had only minor changes in baking characteristics. CONCLUSIONS The two-step transamidation reaction modified the analyzed gliadin peptides, which are known to trigger CD, without influencing main technological properties. GENERAL SIGNIFICANCE Our data shed further light on a detoxification strategy alternative to the gluten free diet and may have important implications for the management of CD patients.
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