European Commission, Joint Research Centre (JRC), Geel, Belgium.
National Food Institute, Technical University of Denmark, Lyngby, Denmark.
Food Chem Toxicol. 2024 Nov;193:115019. doi: 10.1016/j.fct.2024.115019. Epub 2024 Sep 20.
Recent reports have highlighted that beer labelled "gluten-free", crafted with enzymatic treatments to remove gluten, may contain polypeptides that could be immunotoxic to individuals with coeliac disease. As strict adherence to a gluten-free diet is the only way to manage this condition, accurate labelling is crucial to those with coeliac disease. This paper aims to discuss the presence, levels and immunogenicity of gluten peptides found in gluten-reduced barley beers. While advances have been made in the detection and quantification of gluten peptides in beer, there are still challenges to the interpretation of gluten measurements as well as to assess whether peptides are immunotoxic in vivo. To make progress, future efforts should involve a combination of in vivo toxicity assessment of the degraded proteins, development of standardised gluten-free production strategies to minimise variability in gluten fragment presence, guidance on how to control the outcome as well as to develop appropriate reference materials and calibrators.
最近的报告强调，那些经过酶处理去除面筋的、标有“无麸质”的啤酒，可能含有对乳糜泻患者具有免疫毒性的多肽。由于严格遵循无麸质饮食是管理这种疾病的唯一方法，因此对于乳糜泻患者来说，准确的标签至关重要。本文旨在讨论在降低麸质的大麦啤酒中发现的麸质肽的存在、水平和免疫原性。虽然在检测和定量啤酒中的麸质肽方面已经取得了进展，但在解释麸质测量以及评估肽在体内是否具有免疫毒性方面仍然存在挑战。为了取得进展，未来的工作应该包括对降解蛋白进行体内毒性评估的组合、制定标准化的无麸质生产策略以最小化麸质片段存在的变异性、关于如何控制结果以及开发适当的参考材料和校准物的指导。
