Cargando…

Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies

In this investigation, we reported the production of prototype breads from the processed flours of three specific Triticum turgidum wheat genotypes that were selected in our previous investigation for their potential low toxic/immunogenic activity for celiac disease (CD) patients. The flours were su...

Descripción completa

Detalles Bibliográficos
Autores principales: Pilolli, Rosa, De Angelis, Maria, Lamonaca, Antonella, De Angelis, Elisabetta, Rizzello, Carlo Giuseppe, Siragusa, Sonya, Gadaleta, Agata, Mamone, Gianfranco, Monaci, Linda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765144/
https://www.ncbi.nlm.nih.gov/pubmed/33327648
http://dx.doi.org/10.3390/nu12123824
_version_ 1783628422711345152
author Pilolli, Rosa
De Angelis, Maria
Lamonaca, Antonella
De Angelis, Elisabetta
Rizzello, Carlo Giuseppe
Siragusa, Sonya
Gadaleta, Agata
Mamone, Gianfranco
Monaci, Linda
author_facet Pilolli, Rosa
De Angelis, Maria
Lamonaca, Antonella
De Angelis, Elisabetta
Rizzello, Carlo Giuseppe
Siragusa, Sonya
Gadaleta, Agata
Mamone, Gianfranco
Monaci, Linda
author_sort Pilolli, Rosa
collection PubMed
description In this investigation, we reported the production of prototype breads from the processed flours of three specific Triticum turgidum wheat genotypes that were selected in our previous investigation for their potential low toxic/immunogenic activity for celiac disease (CD) patients. The flours were subjected to sourdough fermentation with a mixture of selected Lactobacillus strains, and in presence of fungal endoproteases. The breads were characterized by R5 competitive enzyme linked immunosorbent assay in order to quantify the residual gluten, and the differential efficacy in gluten degradation was assessed. In particular, two of them were classified as gluten-free (<20 ppm) and very low-gluten content (<100 ppm) breads, respectively, whereas the third monovarietal prototype retained a gluten content that was well above the safety threshold prescribed for direct consumption by CD patients. In order to investigate such a genotype-dependent efficiency of the detoxification method applied, an advanced proteomic characterization by high-resolution tandem mass spectrometry was performed. Notably, to the best of our knowledge, this is the first proteomic investigation which benefitted, for protein identification, from the full sequencing of the Triticum turgidum ssp. durum genome. The differences of the proteins’ primary structures affecting their susceptibility to hydrolysis were investigated. As a confirmation of the previous immunoassay-based results, two out of the three breads made with the processed flours presented an exhaustive degradation of the epitopic sequences that are relevant for CD immune stimulatory activity. The list of the detected epitopes was analyzed and critically discussed in light of their susceptibility to the detoxification strategy applied. Finally, in-vitro experiments of human gastroduodenal digestion were carried out in order to assess, in-silico, the toxicity risk of the prototype breads under investigation for direct consumption by CD patients. This approach allowed us to confirm the total degradation of the epitopic sequences upon gastro-duodenal digestion.
format Online
Article
Text
id pubmed-7765144
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-77651442020-12-27 Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies Pilolli, Rosa De Angelis, Maria Lamonaca, Antonella De Angelis, Elisabetta Rizzello, Carlo Giuseppe Siragusa, Sonya Gadaleta, Agata Mamone, Gianfranco Monaci, Linda Nutrients Article In this investigation, we reported the production of prototype breads from the processed flours of three specific Triticum turgidum wheat genotypes that were selected in our previous investigation for their potential low toxic/immunogenic activity for celiac disease (CD) patients. The flours were subjected to sourdough fermentation with a mixture of selected Lactobacillus strains, and in presence of fungal endoproteases. The breads were characterized by R5 competitive enzyme linked immunosorbent assay in order to quantify the residual gluten, and the differential efficacy in gluten degradation was assessed. In particular, two of them were classified as gluten-free (<20 ppm) and very low-gluten content (<100 ppm) breads, respectively, whereas the third monovarietal prototype retained a gluten content that was well above the safety threshold prescribed for direct consumption by CD patients. In order to investigate such a genotype-dependent efficiency of the detoxification method applied, an advanced proteomic characterization by high-resolution tandem mass spectrometry was performed. Notably, to the best of our knowledge, this is the first proteomic investigation which benefitted, for protein identification, from the full sequencing of the Triticum turgidum ssp. durum genome. The differences of the proteins’ primary structures affecting their susceptibility to hydrolysis were investigated. As a confirmation of the previous immunoassay-based results, two out of the three breads made with the processed flours presented an exhaustive degradation of the epitopic sequences that are relevant for CD immune stimulatory activity. The list of the detected epitopes was analyzed and critically discussed in light of their susceptibility to the detoxification strategy applied. Finally, in-vitro experiments of human gastroduodenal digestion were carried out in order to assess, in-silico, the toxicity risk of the prototype breads under investigation for direct consumption by CD patients. This approach allowed us to confirm the total degradation of the epitopic sequences upon gastro-duodenal digestion. MDPI 2020-12-14 /pmc/articles/PMC7765144/ /pubmed/33327648 http://dx.doi.org/10.3390/nu12123824 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pilolli, Rosa
De Angelis, Maria
Lamonaca, Antonella
De Angelis, Elisabetta
Rizzello, Carlo Giuseppe
Siragusa, Sonya
Gadaleta, Agata
Mamone, Gianfranco
Monaci, Linda
Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies
title Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies
title_full Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies
title_fullStr Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies
title_full_unstemmed Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies
title_short Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies
title_sort prototype gluten-free breads from processed durum wheat: use of monovarietal flours and implications for gluten detoxification strategies
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765144/
https://www.ncbi.nlm.nih.gov/pubmed/33327648
http://dx.doi.org/10.3390/nu12123824
work_keys_str_mv AT pilollirosa prototypeglutenfreebreadsfromprocesseddurumwheatuseofmonovarietalfloursandimplicationsforglutendetoxificationstrategies
AT deangelismaria prototypeglutenfreebreadsfromprocesseddurumwheatuseofmonovarietalfloursandimplicationsforglutendetoxificationstrategies
AT lamonacaantonella prototypeglutenfreebreadsfromprocesseddurumwheatuseofmonovarietalfloursandimplicationsforglutendetoxificationstrategies
AT deangeliselisabetta prototypeglutenfreebreadsfromprocesseddurumwheatuseofmonovarietalfloursandimplicationsforglutendetoxificationstrategies
AT rizzellocarlogiuseppe prototypeglutenfreebreadsfromprocesseddurumwheatuseofmonovarietalfloursandimplicationsforglutendetoxificationstrategies
AT siragusasonya prototypeglutenfreebreadsfromprocesseddurumwheatuseofmonovarietalfloursandimplicationsforglutendetoxificationstrategies
AT gadaletaagata prototypeglutenfreebreadsfromprocesseddurumwheatuseofmonovarietalfloursandimplicationsforglutendetoxificationstrategies
AT mamonegianfranco prototypeglutenfreebreadsfromprocesseddurumwheatuseofmonovarietalfloursandimplicationsforglutendetoxificationstrategies
AT monacilinda prototypeglutenfreebreadsfromprocesseddurumwheatuseofmonovarietalfloursandimplicationsforglutendetoxificationstrategies