Enzymatic Strategies to Detoxify Gluten: Implications for Celiac Disease

Overview

Journal Enzyme Res

Publisher Hindawi

Date 2010 Nov 5

PMID 21048862

Citations 13

Authors

Ivana Caputo

Marilena Lepretti

Stefania Martucciello

Carla Esposito

Affiliations

Soon will be listed here.

Abstract

Celiac disease is a permanent intolerance to the gliadin fraction of wheat gluten and to similar barley and rye proteins that occurs in genetically susceptible subjects. After ingestion, degraded gluten proteins reach the small intestine and trigger an inappropriate T cell-mediated immune response, which can result in intestinal mucosal inflammation and extraintestinal manifestations. To date, no pharmacological treatment is available to gluten-intolerant patients, and a strict, life-long gluten-free diet is the only safe and efficient treatment available. Inevitably, this may produce considerable psychological, emotional, and economic stress. Therefore, the scientific community is very interested in establishing alternative or adjunctive treatments. Attractive and novel forms of therapy include strategies to eliminate detrimental gluten peptides from the celiac diet so that the immunogenic effect of the gluten epitopes can be neutralized, as well as strategies to block the gluten-induced inflammatory response. In the present paper, we review recent developments in the use of enzymes as additives or as processing aids in the food biotechnology industry to detoxify gluten.

Citing Articles

Celiac Disease: The Importance of Studying the Duodenal Mucosa-Associated Microbiota.

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Gluten Degradation Using Recombinant Eurygaster Integriceps Prolyl Endoprotease: Implications for Celiac Disease.

Noori E, Bandehpour M, Zali M, Kazemi B Iran J Biotechnol. 2024; 21(3):e3420.

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Metabolomics and lipidomics signature in celiac disease: a narrative review.

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Specificity Enhancement of Glutenase Bga1903 toward Celiac Disease-Eliciting Pro-Immunogenic Peptides via Active-Site Modification.

Liu Y, Ye R, Meng M Int J Mol Sci. 2024; 25(1).

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Consumer Awareness and Acceptance of Biotechnological Solutions for Gluten-Free Products.

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