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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2017

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease

Anno di pubblicazione: 2017

Formato: Elettronico

Autori: Gianfrani C, Mamone G, la Gatta B, Camarca A, Di Stasio L, Maurano F, Picascia S, Capozzi V, Perna G, Picariello G, Di Luccia A

Affiliazioni autori: Institute of Protein Biochemistry, CNR, Naples, Italy. Institute of Food Sciences, CNR Avellino, Italy. Department. of the Sciences of Agriculture, Food and Environment, University of Foggia, Italy. Institute of Food Sciences, CNR Avellino, Italy; Department of Agriculture, University of Naples, Portici (Na), Italy. Department of Clinical and Experimental Medicine, University of Foggia, Foggia (Italy) and National Institute of Nuclear Physics, Section of Bari, Italy. Department. of the Sciences of Agriculture, Food and Environment, University of Foggia, Italy

Autori CNR:

  • ALESSANDRA CAMARCA
  • CARMELA GIANFRANI
  • GIANFRANCO MAMONE
  • FRANCESCO MAURANO
  • GIANLUCA PICARIELLO
  • STEFANIA PICASCIA

Lingua: inglese

Abstract: Microwave based treatment (MWT) of wet wheat kernels induced a striking reduction of gluten, up to <20 ppm as determined by R5-antibodybased ELISA, so that wheat could be labeled as gluten-free. In contrast, analysis of gluten peptides by G12 antibody-based ELISA, mass spectrometry-based proteomics and in vitro assay with T cells of celiac subjects, indicated no difference of antigenicity before and after MWT. SDS-PAGE analysis and Raman spectroscopy demonstrated that MWT simply induced conformational modifications, reducing alcohol solubility of gliadins and altering the access of R5-antibody to the gluten epitopes. Thus, MWT neither destroys gluten nor modifies chemically the toxic epitopes, contradicting the preliminary claims that MWT of wheat kernels detoxifies gluten. This study provides evidence that R5-antibody ELISA alone is not effective to determine gluten in thermally treated wheat products. Gluten epitopes in processed wheat should be monitored using strategies based on combined immunoassays with T cells from celiacs, G12-antibody ELISA after proteolysis and proper molecular characterization.

Lingua abstract: inglese

Pagine da: 105

Pagine a: 113

Rivista:

Food and chemical toxicology Pergamon,
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 0278-6915

Numero volume: 101

DOI: 10.1016/j.fct.2017.01.010.

Referee: Sė: Internazionale

Stato della pubblicazione: Published version

Parole chiave:

  • Coeliac disease; Gluten; Mass spectrometry-based proteomics; Microwave treatment; R5 and G12 ELISA; T cell assay

Strutture CNR:

 
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