Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties

Ribeiro, Miguel; Nunes, Fernando M.; Guedes, Sofía; Domingues, Pedro; Silva, Amelia M.; Carrillo Becerril, Jose Maria; Rodriguez De Quijano Urquiaga, Marta; Branlard, Gerard y Igrejas, Gilberto (2015). Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties. "Scientific Reports", v. 5 ; pp. 1-17. ISSN 2045-2322. https://doi.org/10.1038/srep18041.

Descripción

Título: Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties
Autor/es:
  • Ribeiro, Miguel
  • Nunes, Fernando M.
  • Guedes, Sofía
  • Domingues, Pedro
  • Silva, Amelia M.
  • Carrillo Becerril, Jose Maria
  • Rodriguez De Quijano Urquiaga, Marta
  • Branlard, Gerard
  • Igrejas, Gilberto
Tipo de Documento: Artículo
Título de Revista/Publicación: Scientific Reports
Fecha: Diciembre 2015
Volumen: 5
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Biotecnología - Biología Vegetal
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

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.

Más información

ID de Registro: 41286
Identificador DC: http://oa.upm.es/41286/
Identificador OAI: oai:oa.upm.es:41286
Identificador DOI: 10.1038/srep18041
URL Oficial: http://www.nature.com/articles/srep18041
Depositado por: Memoria Investigacion
Depositado el: 20 Jun 2016 15:25
Ultima Modificación: 20 Jun 2016 15:25
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