Making a Wheat Flour for Celiacs

May 26/Rome, Italy/Obesity, Fitness & Wellness Week -- A new study, "Two Prolamin Peptides from Durum Wheat Preclude Celiac Disease-specific T Cell Activation by Gluten Proteins," is now available. According to a study from Rome, Italy, "Celiac disease (CD) is a permanent intolerance to wheat prolamins and related proteins displayed by genetically susceptible individuals. Blocking or modulation of CD-specific T cell response by altered prolamin peptides are currently considered as a potential alternative to the only effective therapy of CD based on a life-long gluten-free diet."

"Two prolamin peptides, the 9-mer ASRVAPGQQ and the 10-mer GTVGVAPGQQ sequences, were identified by mass spectrometry in the peptic/tryptic digest of prolamins (PTP) from durum wheat (Triticum turgidum ssp. durum) cv. Adamello, and investigated for their ability to preclude the stimulation of CD-specific mucosal T cells by gluten proteins. Gluten-specific polyclonal intestinal T cell lines from five CD children (mean age five years) were exposed to 50microg/ml of a deamidated PTP from whole flour of common wheat (T. aestivum) cv. San Pastore, and tested for proliferation and production of interferon-gamma (INF-gamma) and interleukin 10 (IL-10). The same experiment was performed in the presence of 20microg/ml of the 9-mer or the 10-mer peptide. T cells exposed to PTP showed a threefold increase in proliferation and INF-gamma production, and a significant (p

The researchers concluded, "The T cell reactivity elicited by PTP is precluded by both the 9-mer and the 10-mer sequence, suggesting that over-expression of these proteolytically stable peptides may result in a wheat flour with reduced toxicity for CD patients."

De and colleagues published the results of their research in European Journal of Nutrition ( "Two Prolamin Peptides from Durum Wheat Preclude Celiac Disease-specific T Cell Activation by Gluten Proteins." European Journal of Nutrition, 2010;49(4):251-5).

For additional information, contact M. De Vincenzi, Istituto Superiore di Sanita, Division of Food Safety and Veterinary Public Health, Viale Regina Elena, 299, 00161, Rome, Italy.

From the June 7, 2010, Prepared Foods E-dition