Application of the rat liver lysosome assay to determining the reduction of toxic gliadin content during breadmaking

Cornell, H, Stelmasiak, T, Small, D and Buddrick, O 2016, 'Application of the rat liver lysosome assay to determining the reduction of toxic gliadin content during breadmaking', Food Chemistry, vol. 192, pp. 924-927.


Document type: Journal Article
Collection: Journal Articles

Title Application of the rat liver lysosome assay to determining the reduction of toxic gliadin content during breadmaking
Author(s) Cornell, H
Stelmasiak, T
Small, D
Buddrick, O
Year 2016
Journal name Food Chemistry
Volume number 192
Start page 924
End page 927
Total pages 4
Publisher Elsevier Ltd
Abstract Enriched caricain was able to detoxify a major proportion of the gliadin in wholemeal wheat dough by allowing it to react for 5 h at 37 °C during the fermentation stage. A reduction of 82% in toxicity, as determined by the rat-liver lysosome assay, was achieved using 0.03% enzyme on weight of dough. Without enzyme, only 26% reduction occurred. The difference in reduction of toxicity achieved is statistically significant (p < 0.01). The results are very similar to those obtained in our previous work using an immuno assay and the same enzyme preparation. They confirm the value of caricain as a means of reducing the toxicity of gliadin and open the way for enzyme therapy as an adjunct to the gluten free diet. This approach should lead to better control over the elimination of dietary gluten intake in conditions such as coeliac disease and dermatitis herpetiformis
Subject Medical Biochemistry and Metabolomics not elsewhere classified
Keyword(s) Caricain
Coeliac disease
Gliadin
Gluten intolerance
Lysosome assay
Papaya
DOI - identifier 10.1016/j.foodchem.2015.07.105
Copyright notice © 2015, Elsevier Ltd. All rights reserved.
ISSN 0308-8146
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