Next Article in Journal
Recent Advances in Techniques for Starch Esters and the Applications: A Review
Next Article in Special Issue
Calcium in Gluten-Free Life: Health-Related and Nutritional Implications
Previous Article in Journal
Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products
Previous Article in Special Issue
Soybean-Enriched Snacks Based on African Rice
Open AccessArticle

Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten

Unit for Cereal Quality (CRA-QCE), Council for Agricultural Research and Economics Research, Roma 00189, Italy
Institute of Food Sciences, CNR, Avellino 83100, Italy
Author to whom correspondence should be addressed.
Academic Editor: Manuela Mariotti
Foods 2016, 5(3), 49;
Received: 26 May 2016 / Revised: 17 June 2016 / Accepted: 26 June 2016 / Published: 29 June 2016
(This article belongs to the Special Issue Gluten-Free Foods)
Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to alleviate symptoms and to normalize the intestinal mucosa. We previously found that transamidation reaction by microbial transglutaminase (mTG) was effective in down-regulating the gliadin-specific immune response in CD patients. In this study, the two-step transamidation protocol was adopted to treat commercial wheat semolina on a pilot scale. The effectiveness of the enzymatic reaction was tested by means of consolidated biochemical and immunological methods on isolated prolamins. We found that water-insoluble gliadin and glutenin yields decreased in wheat semolina to 5.9% ± 0.3% and 11.6% ± 0.1%, respectively, after a two-step transamidation reaction. Using DQ8 transgenic mice as a model of gluten sensitivity, we observed a dramatic reduction in IFN-γ production in spleen cells challenged in vitro with the residual insoluble gliadin from transamidated semolina (N = 6; median values: 850 vs. 102; control vs. transamidated semolina, p < 0.05). The technological properties of treated wheat semolina were then tested by manufacturing classical pasta (spaghetti). Notably, the spaghetti manufactured with transamidated semolina had only minor changes in its features before and after cooking. In conclusion, the two-step transamidation reaction modified the immunogenic epitopes of gliadins also on a pilot-scale level without influencing the main technological properties of semolina. Our data shed further light on a detoxification strategy alternative to the current gluten-free diet and may have important implications for the management of CD patients. View Full-Text
Keywords: celiac disease; transamidation; wheat semolina celiac disease; transamidation; wheat semolina
Show Figures

Graphical abstract

MDPI and ACS Style

Moscaritolo, S.; Treppiccione, L.; Ottombrino, A.; Rossi, M. Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten. Foods 2016, 5, 49.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop