Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions.
J Agric Food Chem
; 2024 Jun 05.
Article
em En
| MEDLINE
| ID: mdl-38835329
ABSTRACT
Celiac disease is an autoimmune disorder triggered by immunogenic gluten peptides produced during gastrointestinal digestion. To prevent the production of immunogenic gluten peptides, the stimulation of covalent-type protein-polyphenol interactions may be promising. In this study, gluten interacted with green tea extract (GTE) at pH 9 to promote the covalent-type gluten-polyphenol interactions, and the number of immunogenic gluten peptides, 19-mer, 26-mer, and 33-mer, was monitored after in vitro digestion. Treatment of gluten with GTE provided an increased antioxidant capacity, decreased amino group content, and increased thermal properties. More importantly, there was a remarkable (up to 73%) elimination of immunogenic gluten peptide release after the treatment of gluten with 2% GTE at 50 °C and pH 9 for 2 h. All of these confirmed that gluten was efficiently modified by GTE polyphenols under the stated conditions. These findings are important in developing new strategies for the development of gluten-free or low-gluten food products with reduced immunogenicity.
Texto completo:
1
Coleções:
01-internacional
Temas:
Geral
Base de dados:
MEDLINE
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Turquia