06. October 2017

Zedira publication: Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin



Zedira publication in JAFC:

The effect of standard bakery concentrations of microbial transglutaminase (MTG) in wheat bread preparation on the immunoreactivity of sera of celiac disease (CD) patients was investigated. Immunoblotting using monoclonal antibodies specific to unmodified and/or deamidated gliadin showed no differences between control bread and MTG bread. Deamidation of gliadin could not be detected at standard MTG concentrations. Sera of CD patients were characterized using anti-gliadin and anti-deamidated gliadin peptide (DGP) enzyme-linked immunosorbent assay and grouped into DGP high- and low-titer pools. The recognition pattern obtained after using both CD sera pools for immunoblotting did not reveal differences between control and MTG-treated bread protein extracts. Our results indicate that MTG treatment of wheat bread prepared with typical MTG concentrations used in standard bakery processes does not lead to immunodetectable amounts of CD immunotoxic deamidated gliadins.

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Journal of Agricultural and Food Chemistry.

“Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin.”

Andreas Heil,† Jürgen Ohsam,† Bernard van Genugten,‡ Oscar Diez,‡ Keiichi Yokoyama,§ Yoshiyuki Kumazawa,§ Ralf Pasternack,† and Martin Hils†

† Zedira GmbH, Roesslerstraße 83, 64293 Darmstadt, Germany
‡ AB Enzymes GmbH, Feldbergstraße 78, 64293 Darmstadt, Germany
§ Institute of Food Sciences and Technologies, Ajinomoto Company, Incorporated, 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 2010-8681, Japan

http://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b02414

Article first published online: July 19th 2017; doi: 10.1021/acs.jafc.7b02414

Extract presented at the 17th International Celiac Disease Symposium, September 8th – 10th 2017 in New Delhi as poster:

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  • Artikel in DLG-Lebensmittel – 06/2017 zur Bestimmung von Transglutaminase in Lebensmitteln (deutsch)
  • Zedira publication: Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin
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