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Annals of Medicine Volume 41, 2009 - Issue 5
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Original Article

Enzymatic detoxification of gluten by germinating wheat proteases: Implications for new treatment of celiac disease

Satumarja M. Stenman Pediatric Research Center, Medical School, University of Tampere, Finland
,
Jarkko I. Venäläinen Department of Pharmacology and Toxicology, University of Kuopio, Finland
,
Katri Lindfors Pediatric Research Center, Medical School, University of Tampere, Finland
,
Seppo Auriola Department of Pharmaceutical Chemistry, University of Kuopio, Finland
,
Timo Mauriala Division of Pharmaceutical Chemistry, University of Helsinki, Finland
,
Anu Kaukovirta-Norja Technical Research Centre of Finland, Espoo, Finland
,
Anna Jantunen Department of Pharmacology and Toxicology, University of Kuopio, Finland
,
Kaija Laurila Pediatric Research Center, Medical School, University of Tampere, Finland
,
Shuo-Wang Qiao Rikshospitalet University Hospital and University of Oslo, Norway
,
Ludvig M. Sollid Rikshospitalet University Hospital and University of Oslo, Norway
,
Pekka T. Männistö Division of Pharmacology and Toxicology, University of Helsinki, Finland
,
Katri Kaukinen Pediatric Research Center, Medical School, University of Tampere, Finland; Department of Gastroenterology and Alimentary Tract Surgery, Tampere University Hospital, FinlandCorrespondence[email protected]
&
Markku Mäki Pediatric Research Center, Medical School, University of Tampere, Finland; Department of Pediatrics, Tampere University Hospital, Finland
 show all
Pages 390-400 | Received 02 Oct 2008, Published online: 08 Jul 2009

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Barbara Mickowska, Peter Socha & Dana Urminská. (2016) Immunochemical evaluation of proteolysis of cereal proteins causing celiac disease by microbial proteases. Food and Agricultural Immunology 27:6, pages 743-757.
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Kalle Kurppa, Minna Hietikko, Ana-Marija Sulic, Katri Kaukinen & Katri Lindfors. (2014) Current status of drugs in development for celiac disease. Expert Opinion on Investigational Drugs 23:8, pages 1079-1091.
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Gregory J. Tanner, Michelle L. Colgrave & Crispin A. Howitt. (2014) Gluten, Celiac Disease, and Gluten Intolerance and the Impact of Gluten Minimization Treatments with Prolylendopeptidase on the Measurement of Gluten in Beer. Journal of the American Society of Brewing Chemists 72:1, pages 36-50.
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Katri Lindfors, Marja-Leena Lähdeaho, Suvi Kalliokoski, Kalle Kurppa, Pekka Collin, Markku Mäki & Katri Kaukinen. (2012) Future treatment strategies for celiac disease. Expert Opinion on Therapeutic Targets 16:7, pages 665-675.
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Gianfranco Mamone, Gianluca Picariello, Francesco Addeo & Pasquale Ferranti. (2011) Proteomic analysis in allergy and intolerance to wheat products. Expert Review of Proteomics 8:1, pages 95-115.
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Articles from other publishers (39)

Sara da Silva, Rosa Pérez-Gregorio, Nuno Mateus, Victor Freitas & Ricardo Dias. (2023) Evidence of increased gluten-induced perturbations in the nucleophilic tone and detoxifying defences of intestinal epithelial cells impaired by gastric disfunction. Food Research International 173, pages 113317.
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Haider Ghazanfar, Nismat Javed, Somin Lee, Mohammed Shaban, Dessiree Cordero, Trishna Acherjee, Khushbu Z Hasan, Abhilasha Jyala, Sameer Kandhi, Ali N Hussain & Harish Patel. (2023) Novel Therapies for Celiac Disease: A Clinical Review Article. Cureus.
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Iuliana Vintilă. 2021. Food Formulation. Food Formulation 211 236 .
Vijole Bradauskiene, Lina Vaiciulyte-Funk, Bakht Shah, Darius Cernauskas & Mihaela Tita. (2021) Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review. Polish Journal of Food and Nutrition Sciences, pages 5-20.
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Sachin Rustgi, Samneet Kashyap, Lomme J. Deleu & Jan A. Delcour. 2021. Physiological, Molecular, and Genetic Perspectives of Wheat Improvement. Physiological, Molecular, and Genetic Perspectives of Wheat Improvement 15 42 .
Sachin Rustgi, Peter ShewryFred Brouns, Lomme J. Deleu & Jan A. Delcour. (2019) Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions. Comprehensive Reviews in Food Science and Food Safety 18:6, pages 1751-1769.
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B.V. Mohan Kumar, M. Vijaykrishnaraj, Nawneet K. Kurrey, Vijay S. Shinde & P. Prabhasankar. (2019) Prolyl endopeptidase-degraded low immunoreactive wheat flour attenuates immune responses in Caco-2 intestinal cells and gluten-sensitized BALB/c mice. Food and Chemical Toxicology 129, pages 466-475.
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Manuel Martinez, Sara Gómez-Cabellos, María José Giménez, Francisco Barro, Isabel Diaz & Mercedes Diaz-Mendoza. (2019) Plant Proteases: From Key Enzymes in Germination to Allies for Fighting Human Gluten-Related Disorders. Frontiers in Plant Science 10.
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Elien Lemmens, Alice V. Moroni, Jennifer Pagand, Pieter Heirbaut, Anneli Ritala, Yann Karlen, Kim‐Anne Lê, Hetty C. den Broeck, Fred J.P.H. Brouns, Niels Brier & Jan A. Delcour. (2018) Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Comprehensive Reviews in Food Science and Food Safety.
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Fatma Boukid, Barbara Prandi, Elena Vittadini, Enrico Francia & Stefano Sforza. (2018) Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics. Food Research International 112, pages 345-352.
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Marco Gobbetti, Erica Pontonio, Pasquale Filannino, Carlo Giuseppe Rizzello, Maria De Angelis & Raffaella Di Cagno. (2018) How to improve the gluten-free diet: The state of the art from a food science perspective. Food Research International 110, pages 22-32.
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Fatma Boukid, Barbara Prandi, Sofie Buhler & Stefano Sforza. (2017) Effectiveness of Germination on Protein Hydrolysis as a Way To Reduce Adverse Reactions to Wheat. Journal of Agricultural and Food Chemistry 65:45, pages 9854-9860.
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Fatma Boukid, Mondher Mejri, Nicoletta Pellegrini, Stefano Sforza & Barbara Prandi. (2017) How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties. Comprehensive Reviews in Food Science and Food Safety 16:5, pages 797-807.
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Roland Kerpes, Susann Fischer & Thomas Becker. (2017) The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases. Trends in Food Science & Technology 67, pages 129-138.
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A.I. Rybalka. (2017) IS WHEAT INDEED A DESTRUCTIVE FOOD PRODUCT?. Fiziologia rastenij i genetika 49:3, pages 187-210.
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Nanna Meyer & Alba Reguant-Closa. (2017) “Eat as If You Could Save the Planet and Win!” Sustainability Integration into Nutrition for Exercise and Sport. Nutrients 9:4, pages 412.
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Roland Kerpes, Verena Knorr, Susanne Procopio, Peter Koehler & Thomas Becker. (2016) Gluten-specific peptidase activity of barley as affected by germination and its impact on gluten degradation. Journal of Cereal Science 68, pages 93-99.
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Naiyana Gujral, Ju Won Suh & Hoon H. Sunwoo. (2015) Effect of anti-gliadin IgY antibody on epithelial intestinal integrity and inflammatory response induced by gliadin. BMC Immunology 16:1.
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Lisa Kissing KucekLynn D. VeenstraPlaimein Amnuaycheewa & Mark E. Sorrells. (2015) A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity. Comprehensive Reviews in Food Science and Food Safety 14:3, pages 285-302.
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Katri Kaukinen & Katri Lindfors. (2015) Novel Treatments for Celiac Disease: Glutenases and Beyond. Digestive Diseases 33:2, pages 277-281.
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Angéla Juhász, Frank Békés & Colin W. Wrigley. 2014. Applied Food Protein Chemistry. Applied Food Protein Chemistry 219 303 .
Henrik Toft-Hansen, Karina S. Rasmussen, Anne Staal, Erwin L. Roggen, Ludvig M. Sollid, Søren T. Lillevang, Torben Barington & Steffen Husby. (2014) Treatment of both native and deamidated gluten peptides with an endo-peptidase from Aspergillus niger prevents stimulation of gut-derived gluten-reactive T cells from either children or adults with celiac disease. Clinical Immunology 153:2, pages 323-331.
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Tobias L. FreitagJussi LoponenMarcel MessingVictor ZevallosLeif C. Andersson, Tuula Sontag-StrohmPäivi Saavalainen, Detlef SchuppanHannu SalovaaraSeppo Meri. (2014) Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice. American Journal of Physiology-Gastrointestinal and Liver Physiology 306:6, pages G526-G534.
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Anna-Sophie Hager, Josh P. Taylor, Deborah M. Waters & Elke K. Arendt. (2014) Gluten free beer – A review. Trends in Food Science & Technology 36:1, pages 44-54.
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Katri Kaukinen, Katri Lindfors & Markku Mäki. (2013) Advances in the treatment of coeliac disease: an immunopathogenic perspective. Nature Reviews Gastroenterology & Hepatology 11:1, pages 36-44.
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Qizhi Chen, Shuling Liang & George A. Thouas. (2013) Elastomeric biomaterials for tissue engineering. Progress in Polymer Science 38:3-4, pages 584-671.
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Simon Matoori, Gregor Fuhrmann & Jean-Christophe Leroux. (2012) Celiac Disease: A Challenging Disease for Pharmaceutical Scientists. Pharmaceutical Research 30:3, pages 619-626.
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Tiina Rauhavirta, Mikko Oittinen, Rami Kivistö, Pekka T. Männistö, J. Arturo Garcia-Horsman, Zhuo Wang, Martin Griffin, Markku Mäki, Katri Kaukinen & Katri Lindfors. (2012) Are Transglutaminase 2 Inhibitors Able to Reduce Gliadin-Induced Toxicity Related to Celiac Disease? A Proof-of-Concept Study. Journal of Clinical Immunology 33:1, pages 134-142.
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F. Békés. (2012) New aspects in quality related wheat research: II. New methodologies for better quality wheat. Cereal Research Communications 40:3, pages 307-333.
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Kathryn D. Verhoeven, Olvia C. Altstadt & Sergey N. Savinov. (2012) Intracellular Detection and Evolution of Site-Specific Proteases Using a Genetic Selection System. Applied Biochemistry and Biotechnology 166:5, pages 1340-1354.
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Katri Lindfors, Tiina Rauhavirta, Satumarja Stenman, Markku Mäki & Katri Kaukinen. (2012) In vitro models for gluten toxicity: relevance for celiac disease pathogenesis and development of novel treatment options . Experimental Biology and Medicine 237:2, pages 119-125.
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S. Islam, W. Ma, G. Yan, F. Bekes & R. Appels. 2012. Breadmaking. Breadmaking 259 295 .
Michael T. Bethune & Chaitan Khosla. 2012. Protein Engineering for Therapeutics, Part A. Protein Engineering for Therapeutics, Part A 241 271 .
Eva J. Helmerhorst, Maram Zamakhchari, Detlef Schuppan & Frank G. Oppenheim. (2010) Discovery of a Novel and Rich Source of Gluten-Degrading Microbial Enzymes in the Oral Cavity. PLoS ONE 5:10, pages e13264.
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Ivana Caputo, Marilena Lepretti, Stefania Martucciello & Carla Esposito. (2010) Enzymatic Strategies to Detoxify Gluten: Implications for Celiac Disease. Enzyme Research 2010, pages 1-9.
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S M Stenman, K Lindfors, J I Venäläinen, A Hautala, P T Männistö, J A Garcia-Horsman, A Kaukovirta-Norja, S Auriola, T Mauriala, M Mäki & K Kaukinen. (2010) Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes: diminishing toxic effects in intestinal epithelial cells. Clinical and Experimental Immunology 161:2, pages 242-249.
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Alberto Rubio-Tapia & Joseph A Murray. (2010) Celiac disease. Current Opinion in Gastroenterology 26:2, pages 116-122.
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Katri Kaukinen, Katri Lindfors, Pekka Collin, Outi Koskinen & Markku Mäki. (2010) Coeliac disease – a diagnostic and therapeutic challenge. Clinical Chemistry and Laboratory Medicine 48:9.
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