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Tracking the Fate of Pasta (T. Durum Semolina) Immunogenic Proteins by in Vitro Simulated Digestion
journal contribution
posted on 2015-03-18, 00:00 authored by Gianfranco Mamone, Chiara Nitride, Gianluca Picariello, Francesco Addeo, Pasquale Ferranti, Alan MackieThe aim of the present study was
to identify and characterize the
celiacogenic/immunogenic proteins and peptides released during digestion
of pasta (Triticum durum semolina).
Cooked pasta was digested using a harmonized in vitro static model
of oral–gastro–duodenal digestion. The course of pasta
protein digestion was monitored by SDS-PAGE, and gluten proteins were
specifically analyzed by Western blot using sera of celiac patients.
Among the allergens, nonspecific lipid-transfer protein was highly
resistant to gastro–duodenal hydrolysis, while other digestion-stable
allergens such as α-amylase/trypsin inhibitors were not detected
being totally released in the pasta cooking water. To simulate the
final stage of intestinal degradation, the gastro–duodenal
digesta were incubated with porcine jejunal brush-border membrane
hydrolases. Sixty-one peptides surviving the brush-border membrane
peptidases were identified by liquid chromatography–mass spectrometry,
including several gluten-derived sequences encrypting different motifs
responsible for the induction of celiac disease. These results provide
new insights into the persistence of wheat-derived peptides during
digestion of cooked pasta samples.