Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review
Due to the increasing incidence of gluten intolerance, researchers are focusing on finding ways to eliminate immunotoxicity of wheat, this would allow the use of wheat products for gluten-intolerant consumers. The article reviews recent studies on biotechnological methods to eliminate and reduce the...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Recent-Advances-in-Biotechnological-Methods-for-Wheat-Gluten-Immunotoxicity-Abolishment,132853,0,2.html |
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| author | Vijole Bradauskiene Lina Vaiciulyte-Funk Bakht Ramin Shah Darius Cernauskas Mihaela Adriana Tita |
| author_facet | Vijole Bradauskiene Lina Vaiciulyte-Funk Bakht Ramin Shah Darius Cernauskas Mihaela Adriana Tita |
| author_sort | Vijole Bradauskiene |
| collection | DOAJ |
| description | Due to the increasing incidence of gluten intolerance, researchers are focusing on finding ways to eliminate immunotoxicity of wheat, this would allow the use of wheat products for gluten-intolerant consumers. The article reviews recent studies on biotechnological methods to eliminate and reduce the immunogenicity of wheat products. So far, many gluten removal methods have been proposed, but their efficacy levels were quite different. Enzymatic treatment of gluten fragments can be considered the simplest and non-invasive tool to eliminate the toxicity of gliadins and glutenins. For this purpose, various endogenous enzymes derived from cereals, and also those of bacterial, fungal, plant, and animal origin can be used in food processing. Some of the enzymes hydrolyze gluten, others block the action of toxic protein fragments. The majority of studies were carried out using lactic acid bacteria cultures, as single strains or in consortia. Satisfactory results have been achieved using bacterial and plant enzymes, but the complete elimination of gluten immunogenicity is still possible by using fungal proteases, engineered enzymes or combining several treatments, for example, by using lactic acid fermentation or germination with fungal proteases. However, the question of how degradation of gluten affects the quality of flour (dough) in practice remains unanswered. It is not clear whether the products of such wheat flour are better and safer than those made from starches and whether their price and quality are acceptable to consumers. The insights presented in this review will be helpful to other researchers and cereal-based food producers in choosing ways to reduce gluten immunogenicity. |
| first_indexed | 2024-12-16T17:00:37Z |
| format | Article |
| id | doaj.art-ed01f010c3314639a23bfb59b0ed2a0c |
| institution | Directory Open Access Journal |
| issn | 2083-6007 |
| language | English |
| last_indexed | 2025-02-16T09:29:32Z |
| publishDate | 2021-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj.art-ed01f010c3314639a23bfb59b0ed2a0c2025-02-03T02:59:55ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-02-0171152010.31883/pjfns/132853132853Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a ReviewVijole Bradauskiene0Lina Vaiciulyte-Funk1Bakht Ramin Shah2Darius Cernauskas3Mihaela Adriana Tita4Food Institute, Kaunas University of Technology, Radvilenu road 19C-413, Kaunas, LithuaniaFood Institute, Kaunas University of Technology, Radvilenu road 19C-413, Kaunas, LithuaniaInstitute of Aquaculture and Protection of Waters, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, University of South Bohemia in Ceske Budejovice, Na Sádkách 1780, 370 05, České Budějovice, Czech RepublicFood Institute, Kaunas University of Technology, Radvilenu road 19C-413, Kaunas, LithuaniaFaculty of Agricultural Sciences, Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, Ron Ratiu street 5-7, Sibiu, RomaniaDue to the increasing incidence of gluten intolerance, researchers are focusing on finding ways to eliminate immunotoxicity of wheat, this would allow the use of wheat products for gluten-intolerant consumers. The article reviews recent studies on biotechnological methods to eliminate and reduce the immunogenicity of wheat products. So far, many gluten removal methods have been proposed, but their efficacy levels were quite different. Enzymatic treatment of gluten fragments can be considered the simplest and non-invasive tool to eliminate the toxicity of gliadins and glutenins. For this purpose, various endogenous enzymes derived from cereals, and also those of bacterial, fungal, plant, and animal origin can be used in food processing. Some of the enzymes hydrolyze gluten, others block the action of toxic protein fragments. The majority of studies were carried out using lactic acid bacteria cultures, as single strains or in consortia. Satisfactory results have been achieved using bacterial and plant enzymes, but the complete elimination of gluten immunogenicity is still possible by using fungal proteases, engineered enzymes or combining several treatments, for example, by using lactic acid fermentation or germination with fungal proteases. However, the question of how degradation of gluten affects the quality of flour (dough) in practice remains unanswered. It is not clear whether the products of such wheat flour are better and safer than those made from starches and whether their price and quality are acceptable to consumers. The insights presented in this review will be helpful to other researchers and cereal-based food producers in choosing ways to reduce gluten immunogenicity.http://journal.pan.olsztyn.pl/Recent-Advances-in-Biotechnological-Methods-for-Wheat-Gluten-Immunotoxicity-Abolishment,132853,0,2.htmlceliac diseasewheat immunogenicitydetoxified wheatgluten hydrolysis |
| spellingShingle | Vijole Bradauskiene Lina Vaiciulyte-Funk Bakht Ramin Shah Darius Cernauskas Mihaela Adriana Tita Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review Polish Journal of Food and Nutrition Sciences celiac disease wheat immunogenicity detoxified wheat gluten hydrolysis |
| title | Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review |
| title_full | Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review |
| title_fullStr | Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review |
| title_full_unstemmed | Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review |
| title_short | Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review |
| title_sort | recent advances in biotechnological methods for wheat gluten immunotoxicity abolishment a review |
| topic | celiac disease wheat immunogenicity detoxified wheat gluten hydrolysis |
| url | http://journal.pan.olsztyn.pl/Recent-Advances-in-Biotechnological-Methods-for-Wheat-Gluten-Immunotoxicity-Abolishment,132853,0,2.html |
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