Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Development of celiac-safe foods : prevention of transglutaminase 2 (TG2) deamidation of gluten in healthy non-celiac volunteers

Engström, Niklas LU ; Böhn, Lena ; Josefsson, Axel ; Störsrud, Stine and Scheers, Nathalie (2024) In Frontiers in Nutrition 11.
Abstract

In celiac disease, intestinal transglutaminase (TG2) produces immunogenic peptides by deamidation of gluten proteins. These products drive the celiac immune response. We have previously identified an interaction between gliadin and a food additive, E304i, which prevents gliadin processing (both deamidation and transamidation) by TG2, in vitro. In this study, we investigated if E304i could prevent TG2 processing of gluten in flours and if the effect was evident after simulated gastrointestinal digestion. We also confirmed the outcome in vivo in a human cross-over intervention study in healthy non-celiac participants. TG2 transamidation experiments (in vitro) of digested wheat and rye flours supplemented with E304i at 30 mg/g indicated... (More)

In celiac disease, intestinal transglutaminase (TG2) produces immunogenic peptides by deamidation of gluten proteins. These products drive the celiac immune response. We have previously identified an interaction between gliadin and a food additive, E304i, which prevents gliadin processing (both deamidation and transamidation) by TG2, in vitro. In this study, we investigated if E304i could prevent TG2 processing of gluten in flours and if the effect was evident after simulated gastrointestinal digestion. We also confirmed the outcome in vivo in a human cross-over intervention study in healthy non-celiac participants. TG2 transamidation experiments (in vitro) of digested wheat and rye flours supplemented with E304i at 30 mg/g indicated full prevention of TG2 processing. In the intervention study, participant serum levels of deamidated gliadin peptides (dGDPs) increased after the intake of reference wheat rolls (80 g per day for a week; 41% ± 4% compared to washout), while the intake of the intervention E304i/zinc sulfate wheat rolls generated a modest response (80 g per day for a week; 8 ± 10% of control). The difference between the groups (32.8 ± 15.6%) was significant (p = 0.00003, n = 9), confirming that E304i /zinc addition to wheat rolls prevented TG2 deamidation of gluten. In conclusion, this study shows that E304i /zinc addition to wheat rolls prevents TG2 deamidation of gluten in non-celiac participants. Clinical trial registration: clinicaltrials.gov, identifier (NCT06005376).

(Less)
Please use this url to cite or link to this publication:
author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
ascorbyl palmitate, celiac, deamidation, DGDP, gluten, transglutaminase 2
in
Frontiers in Nutrition
volume
11
article number
1308463
publisher
Frontiers Media S. A.
external identifiers
  • scopus:85189528074
  • pmid:38549745
ISSN
2296-861X
DOI
10.3389/fnut.2024.1308463
language
English
LU publication?
yes
id
79beee34-90be-4d71-a89e-f68d55d66f60
date added to LUP
2024-04-22 12:20:04
date last changed
2024-06-17 17:15:22
@article{79beee34-90be-4d71-a89e-f68d55d66f60,
  abstract     = {{<p>In celiac disease, intestinal transglutaminase (TG2) produces immunogenic peptides by deamidation of gluten proteins. These products drive the celiac immune response. We have previously identified an interaction between gliadin and a food additive, E304i, which prevents gliadin processing (both deamidation and transamidation) by TG2, in vitro. In this study, we investigated if E304i could prevent TG2 processing of gluten in flours and if the effect was evident after simulated gastrointestinal digestion. We also confirmed the outcome in vivo in a human cross-over intervention study in healthy non-celiac participants. TG2 transamidation experiments (in vitro) of digested wheat and rye flours supplemented with E304i at 30 mg/g indicated full prevention of TG2 processing. In the intervention study, participant serum levels of deamidated gliadin peptides (dGDPs) increased after the intake of reference wheat rolls (80 g per day for a week; 41% ± 4% compared to washout), while the intake of the intervention E304i/zinc sulfate wheat rolls generated a modest response (80 g per day for a week; 8 ± 10% of control). The difference between the groups (32.8 ± 15.6%) was significant (p = 0.00003, n = 9), confirming that E304i /zinc addition to wheat rolls prevented TG2 deamidation of gluten. In conclusion, this study shows that E304i /zinc addition to wheat rolls prevents TG2 deamidation of gluten in non-celiac participants. Clinical trial registration: clinicaltrials.gov, identifier (NCT06005376).</p>}},
  author       = {{Engström, Niklas and Böhn, Lena and Josefsson, Axel and Störsrud, Stine and Scheers, Nathalie}},
  issn         = {{2296-861X}},
  keywords     = {{ascorbyl palmitate; celiac; deamidation; DGDP; gluten; transglutaminase 2}},
  language     = {{eng}},
  publisher    = {{Frontiers Media S. A.}},
  series       = {{Frontiers in Nutrition}},
  title        = {{Development of celiac-safe foods : prevention of transglutaminase 2 (TG2) deamidation of gluten in healthy non-celiac volunteers}},
  url          = {{http://dx.doi.org/10.3389/fnut.2024.1308463}},
  doi          = {{10.3389/fnut.2024.1308463}},
  volume       = {{11}},
  year         = {{2024}},
}