1Rowett Institute,University of Aberdeen,Foresterhill AB25 2ZD,UK.
2Biomathematics and Statistics Scotland,Aberdeen,Foresterhill AB25 2ZD,UK.
Br J Nutr. 2018 Mar;119(5):496-506. doi: 10.1017/S0007114517003749.
The aim of the present study was to determine if the enzyme Aspergillus niger prolyl endoprotease (ANPEP), which degrades the immunogenic proline-rich residues in gluten peptides, can be used in the development of new wheat products, suitable for gluten-sensitive (GS) individuals. We have carried out a double-blind, randomised, cross-over trial with two groups of adults; subjects, self-reporting benefits of adopting a gluten-free or low-gluten diet (GS, n 16) and a control non-GS group (n 12). For the trial, volunteers consumed four wheat breads: normal bread, bread treated with 0·8 or 1 % ANPEP and low-protein bread made from biscuit flour. Compared with controls, GS subjects had a favourable cardiovascular lipid profile - lower LDL (4·0 (sem 0·3) v. 2·8 (sem 0·2) mmol/l; P=0·008) and LDL:HDL ratio (3·2 (sem 0·4) v. 1·8 (sem 0·2); P=0·005) and modified haematological profile. The majority of the GS subjects followed a low-gluten lifestyle, which helps to reduce the gastrointestinal (GI) symptoms severity. The low-gluten lifestyle does not have any effect on the quality of life, fatigue or mental state of this population. Consumption of normal wheat bread increased GI symptoms in GS subjects compared with their habitual diet. ANPEP lowered the immunogenic gluten in the treated bread by approximately 40 %. However, when compared with the control bread for inducing GI symptoms, no treatment effects were apparent. ANPEP can be applied in the production of bread with taste, texture and appearance comparable with standard bread.
本研究旨在确定是否可以使用黑曲霉脯氨酰内肽酶（ANPEP）来开发适合麸质敏感（GS）个体的新型小麦产品，这种酶可以降解面筋肽中免疫原性脯氨酸丰富的残基。我们进行了一项双盲、随机、交叉试验，有两组成年人参与；一组是自述采用无麸质或低麸质饮食（GS）有获益的个体（GS 组，n=16），另一组是非 GS 对照组（n=12）。试验中，志愿者食用了四种小麦面包：普通面包、经 0.8%或 1%ANPEP 处理的面包和由饼干面粉制成的低蛋白面包。与对照组相比，GS 组的心血管脂质谱更有利——更低的 LDL（4.0（sem 0.3）比 2.8（sem 0.2）mmol/L；P=0.008）和 LDL:HDL 比值（3.2（sem 0.4）比 1.8（sem 0.2）；P=0.005）和改良的血液学特征。大多数 GS 组遵循低麸质生活方式，这有助于减轻胃肠道（GI）症状的严重程度。低麸质生活方式对该人群的生活质量、疲劳或精神状态没有任何影响。与习惯性饮食相比，普通小麦面包的摄入使 GS 组的 GI 症状加重。ANPEP 使处理过的面包中的免疫原性面筋降低了约 40%。然而，与对照面包相比，其诱导 GI 症状的作用并不明显。ANPEP 可用于生产具有与标准面包相当的口感、质地和外观的面包。
