Modification of gluten by methionine binding to prepare wheat bread with reduced reactivity to serum IgA of celiac disease patients |
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Authors: | Francisco Cabrera-Chávez Alma R Islas-Rubio Ofelia Rouzaud-Sández Norberto Sotelo-Cruz Ana M Calderón de la Barca |
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Institution: | 1. Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera a la Victoria Km 0.6, P.O. Box 1735, Hermosillo 83000, Sonora, Mexico;2. Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a la Victoria Km 0.6, Hermosillo 83000, Sonora, Mexico;3. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Rosales s/n. Hermosillo 83000, Sonora, Mexico;4. Servicio de Medicina Interna, Hospital Infantil del Estado de Sonora, Reforma final s/n., Hermosillo 83000, Sonora, Mexico |
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Abstract: | Celiac disease (CD) is caused by ingestion of wheat gluten proteins, due to immune response to proline- and glutamine-rich sequences. In this study, for reduction of the immune recognition, gluten proteins were enzymatically modified by binding methionine to the amino lateral groups of glutamine residues. Additionally, a bread-making process with modified gluten was assayed. The methionine binding was monitored by measuring the alpha-amino group disappearance and reduction of celiac IgA immunoreactivity. The best methionine binding was after 60 min reaction at pH 10, inducing a reduced to null IgA immunoreactivity to prolamins extracted from modified gluten. The bread prepared with modified gluten had lower specific volume (3.86 cm3/g) than the control wheat bread (4.52 cm3/g) but higher than those reported for gluten-free loaves. The preserved functionality of gluten proteins will make it feasible to apply this kind of modification in different wheat-based foodstuffs like the assayed bread in this study. |
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Keywords: | Celiac disease Gluten modification Immunoreactivity Bread making |
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