Journal
FOOD CHEMISTRY
Volume 174, Issue -, Pages 440-445Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.11.053
Keywords
Diet; Endoprotease; Gluten; Oral supplementation
Funding
- DSM Food Specialties (Delft, The Netherlands)
- Celiac Disease Consortium
- Dutch Government
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Celiac disease (CD) is caused by intolerance to gluten. Oral supplementation with enzymes like Aspergillus niger propyl-endoprotease (AN-PEP), which can hydrolyse gluten, has been proposed to prevent the harmful effects of ingestion of gluten. The influence of meal composition on AN-PEP activity was investigated using an in vitro model that simulates stomach-like conditions. AN-PEP optimal dosage was 20 proline protease units (PPU)/g gluten. The addition of a carbonated drink strongly enhanced AN-PEP activity because of its acidifying effect. While fat did not affect gluten degradation by AN-PEP, the presence of food proteins slowed down gluten detoxification. Moreover, raw gluten was degraded more efficiently by AN-PEP than baked gluten. We conclude that the meal composition influences the amount of AN-PEP needed for gluten elimination. Therefore, AN-PEP should not be used to replace a gluten free diet, but rather to support digestion of occasional and/or inadvertent gluten consumption. (C) 2014 Elsevier Ltd. All rights reserved.
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