Scarnato Lucilla, Gadermaier Gabriele, Volta Umberto, De Giorgio Roberto, Caio Giacomo, Lanciotti Rosalba, Del Duca Stefano
Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy.
Department of Biosciences, University of Salzburg, Salzburg, Austria.
Front Microbiol. 2019 Mar 26;10:470. doi: 10.3389/fmicb.2019.00470. eCollection 2019.
The aim of this study was to analyze the effects of microbial transglutaminase (mTG) on the immunoreactivity of wheat and gluten-free cereals flours to the sera of patients with celiac disease (CD) and non-celiac gluten sensitivity (NCGS). Both doughs and sourdoughs, the latter prepared by a two-step fermentation with and , were studied. In order to evaluate the IgG-binding capacity toward the proteins of the studied flours, total protein as well as protein fractions enriched in albumins/globulins, prolamins and glutelins, were analyzed by SDS-PAGE and enzyme-linked immunosorbent assay (ELISA). Results showed that while mTG modified both gluten and gluten-free flour by increasing the amount of cross-linked proteins, it did not affect the serum's immune-recognition. In fact, no significant differences were observed in the immunoreactivity of sera from CD and NCGS patients toward wheat and gluten-free protein extracts after enzyme treatment, nor did this biotechnological treatment affect the immunoreactivity of control samples or the sera of healthy patients. These results suggest that mTG may be used as a tool to create innovative gluten and gluten-free products with improved structural properties, without increasing the immune-reactivity toward proteins present either in doughs or in sourdoughs.
本研究的目的是分析微生物转谷氨酰胺酶（mTG）对小麦粉和无麸质谷物粉与乳糜泻（CD）和非乳糜泻麸质敏感（NCGS）患者血清免疫反应性的影响。研究了面团和酸面团，后者通过用[具体物质1]和[具体物质2]进行两步发酵制备。为了评估所研究面粉中蛋白质的IgG结合能力，通过SDS-PAGE和酶联免疫吸附测定（ELISA）分析了总蛋白以及富含白蛋白/球蛋白、醇溶蛋白和谷蛋白的蛋白质组分。结果表明，虽然mTG通过增加交联蛋白的量来修饰麸质和无麸质面粉，但它不影响血清的免疫识别。事实上，酶处理后，CD和NCGS患者血清对小麦和无麸质蛋白提取物的免疫反应性没有显著差异，这种生物技术处理也不影响对照样品或健康患者血清的免疫反应性。这些结果表明，mTG可作为一种工具，用于创造具有改善结构特性的创新型含麸质和无麸质产品，而不会增加对面团或酸面团中存在的蛋白质的免疫反应性。
