Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model: Implications for coeliac disease
| Autor: | Mitea, C., Havenaar, R., Wouter Drijfhout, J., Edens, L., Dekking, L., Koning, F., Dekking, E.H.A. |
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| Přispěvatelé: | TNO Kwaliteit van Leven |
| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: |
Male
bread prolyl endopeptidase Physiological Sciences immunogenicity digestive system Western blotting T lymphocyte Humans Food and Nutrition proline epitope digestive oral and skin physiology Serine Endopeptidases Stomach article Models Immunological nutritional and metabolic diseases digestive system diseases Celiac Disease cell proliferation priority journal quality of life Health monoclonal antibody gluten gliadin protein degradation gluten free diet Female Aspergillus niger gastrointestinal tract Healthy Living glutenin |
| Zdroj: | Gut, 1, 57, 25-32 |
| Popis: | Background: Coeliac disease is caused by an immune response to gluten. As gluten proteins are proline rich they are resistant to enzymatic digestion in the gastrointestinal tract, a property that probably contributes to the immunogenic nature of gluten. Aims: This study determined the efficiency of gluten degradation by a post-proline cutting enzyme, Aspergillus niger prolyl endoprotease (AN-PEP), in a dynamic system that closely mimics the human gastrointestinal tract (TIM system). Methods: Two experiments were performed. In the first, a slice of bread was processed in the TIM system with and without co-administration of AN-PEP. In the second, a standard fast food menu was used. Samples of the digesting meals were taken from the stomach, duodenum, jejunum and ileum compartments at time zero until 4 hours after the start of the experiment. In these samples the levels of immunogenic peptides from gliadins and glutenins were assessed by monoclonal antibody-based competition assays, Western blot analysis and proliferation T-cell assays. Results: AN-PEP accelerated the degradation of gluten in the stomach compartment to such an extent that hardly any gluten reached the duodenum compartment. Conclusion: AN-PEP is capable of accelerating the degradation of gluten in a gastrointestinal system that closely mimics in-vivo digestion. This implies that the co-administration of AN-PEP with a gluten-containing meal might eliminate gluten toxicity, thus offering patients the possibility of abandoning (occasionally) their strict gluten-free diet. |
| Databáze: | OpenAIRE |
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