Home |  English version |  Mappa |  Commenti |  Sondaggio |  Staff |  Contattaci Cerca nel sito  
Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2015

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Tracking the fate of pasta (T. durum semolina) immunogenic proteins by in vitro simulated digestion.

Anno di pubblicazione: 2015

Formato: Elettronico Cartaceo

Autori: Gianfranco Mamone, Chiara Nitride, Gianluca Picariello, Francesco Addeo, Pasquale Ferranti, and Alan R Mackie

Affiliazioni autori: Istituto di Scienze dell'Alimentazione, CNR, Avellino, Italy Dipartimento di Agraria, Università Federico II, Portici (NA), Italy Institute of Food Research, Norwich Research Park Colney, Norwich, UK

Autori CNR:

  • GIANFRANCO MAMONE
  • GIANLUCA PICARIELLO

Lingua: inglese

Abstract: The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of the oral-gastro-intestinal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analysed by Western-blot using sera of celiac patients. Among the allergens, non specific-lipid transfer protein was highly resistant to gastrointestinal hydrolysis, while other digestion stable allergens such as ?-amylase/trypsin-inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of the intestinal degradation, the gastrointestinal digesta were incubated with porcine jejunal brush border membrane (BBM) hydrolases. Sixty-one peptides surviving the BBM peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples.

Lingua abstract: inglese

Rivista:

Journal of agricultural and food chemistry American Chemical Society, Books and Journals Division]
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 0021-8561

DOI: 10.1021/jf505461x

Referee: Sì: Internazionale

Parole chiave:

  • alpha-amylase/trypsin inhibitor; Brush Border Membrane
  • celiac disease
  • gluten
  • in vitro human digestion
  • nsLTP
  • pasta
  • wheat allergy

Strutture CNR:

Moduli:

 
Torna indietro Richiedi modifiche Invia per email Stampa
Home Il CNR  |  I servizi News |   Eventi | Istituti |  Focus