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

Ribeiro, Miguel and Nunes, Fernando M. and Guedes, Sofía and Domingues, Pedro and Silva, Amelia M. and Carrillo Becerril, Jose Maria and Rodriguez De Quijano Urquiaga, Marta and Branlard, Gerard and 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.

Description

Title: Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties
Author/s:
  • 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
Item Type: Article
Título de Revista/Publicación: Scientific Reports
Date: December 2015
ISSN: 2045-2322
Volume: 5
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Biotecnología - Biología Vegetal
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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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.

More information

Item ID: 41286
DC Identifier: http://oa.upm.es/41286/
OAI Identifier: oai:oa.upm.es:41286
DOI: 10.1038/srep18041
Official URL: http://www.nature.com/articles/srep18041
Deposited by: Memoria Investigacion
Deposited on: 20 Jun 2016 15:25
Last Modified: 20 Jun 2016 15:25
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