Montserrat Veronica, Bruins Maaike J, Edens Luppo, Koning Frits
Department of Immunohematology and Blood Transfusion, Leiden University Medical Center, Leiden, The Netherlands.
DSM Food Specialties, Delft, The Netherlands.
Food Chem. 2015 May 1;174:440-5. doi: 10.1016/j.foodchem.2014.11.053. Epub 2014 Nov 14.
Celiac disease (CD) is caused by intolerance to gluten. Oral supplementation with enzymes like Aspergillus niger propyl-endoprotease (AN-PEP), which can hydrolyse gluten, has been proposed to prevent the harmful effects of ingestion of gluten. The influence of meal composition on AN-PEP activity was investigated using an in vitro model that simulates stomach-like conditions. AN-PEP optimal dosage was 20 proline protease units (PPU)/g gluten. The addition of a carbonated drink strongly enhanced AN-PEP activity because of its acidifying effect. While fat did not affect gluten degradation by AN-PEP, the presence of food proteins slowed down gluten detoxification. Moreover, raw gluten was degraded more efficiently by AN-PEP than baked gluten. We conclude that the meal composition influences the amount of AN-PEP needed for gluten elimination. Therefore, AN-PEP should not be used to replace a gluten free diet, but rather to support digestion of occasional and/or inadvertent gluten consumption.
乳糜泻（CD）由对麸质不耐受引起。有人提出口服补充能水解麸质的酶，如黑曲霉丙端蛋白酶（AN-PEP），以预防摄入麸质的有害影响。使用模拟胃样条件的体外模型研究了膳食组成对AN-PEP活性的影响。AN-PEP的最佳剂量为20脯氨酸蛋白酶单位（PPU）/克麸质。碳酸饮料因其酸化作用而强烈增强了AN-PEP的活性。虽然脂肪不影响AN-PEP对麸质的降解，但食物蛋白的存在减缓了麸质解毒。此外，与烘焙麸质相比，AN-PEP对生麸质的降解效率更高。我们得出结论，膳食组成会影响消除麸质所需的AN-PEP量。因此，AN-PEP不应被用于替代无麸质饮食，而应辅助偶尔和/或意外摄入麸质后的消化。
