Abstract
The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples.
| Original language | English |
|---|---|
| Pages (from-to) | 2660-7 |
| Number of pages | 8 |
| Journal | Journal of agricultural and food chemistry |
| Volume | 63 |
| Issue number | 10 |
| DOIs | |
| Publication status | Published - 18 Mar 2015 |
Keywords
- Animals
- Antigens, Plant
- Celiac Disease
- Cooking
- Digestion
- Electrophoresis, Polyacrylamide Gel
- Glutens
- Humans
- Models, Biological
- Swine
- Triticum
- Journal Article
- Research Support, Non-U.S. Gov't