Caputo Ivana, Lepretti Marilena, Martucciello Stefania, Esposito Carla
Department of Chemistry, University of Salerno, 84084 Salerno, Italy.
Enzyme Res. 2010 Oct 7;2010:174354. doi: 10.4061/2010/174354.
Celiac disease is a permanent intolerance to the gliadin fraction of wheat gluten and to similar barley and rye proteins that occurs in genetically susceptible subjects. After ingestion, degraded gluten proteins reach the small intestine and trigger an inappropriate T cell-mediated immune response, which can result in intestinal mucosal inflammation and extraintestinal manifestations. To date, no pharmacological treatment is available to gluten-intolerant patients, and a strict, life-long gluten-free diet is the only safe and efficient treatment available. Inevitably, this may produce considerable psychological, emotional, and economic stress. Therefore, the scientific community is very interested in establishing alternative or adjunctive treatments. Attractive and novel forms of therapy include strategies to eliminate detrimental gluten peptides from the celiac diet so that the immunogenic effect of the gluten epitopes can be neutralized, as well as strategies to block the gluten-induced inflammatory response. In the present paper, we review recent developments in the use of enzymes as additives or as processing aids in the food biotechnology industry to detoxify gluten.
乳糜泻是一种发生在遗传易感性个体中的对小麦麸质的麦醇溶蛋白部分以及类似的大麦和黑麦蛋白的永久性不耐受。摄入后，降解的麸质蛋白到达小肠并引发不适当的T细胞介导的免疫反应，这可能导致肠道黏膜炎症和肠外表现。迄今为止，对于麸质不耐受患者尚无药物治疗方法，严格的终身无麸质饮食是唯一可用的安全有效治疗方法。不可避免地，这可能会产生相当大的心理、情感和经济压力。因此，科学界对建立替代或辅助治疗方法非常感兴趣。有吸引力的新型治疗形式包括从乳糜泻饮食中消除有害麸质肽的策略，以便中和麸质表位的免疫原性效应，以及阻断麸质诱导的炎症反应的策略。在本文中，我们综述了酶作为食品生物技术产业中的添加剂或加工助剂用于麸质解毒的最新进展。
