Toksik gluten peptitlerin detoksifikasyonunda yeni yöntemler ve gluten toksisitesinin belirlenmesi
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Dosyalar
Tarih
2017
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu¤day, arpa ve çavdarda ve yulaf>n baz> çeflitlerinde bulunan s>ras>yla gliadin, hordein, sekalin ve avenin prolamin proteinlerine karfl> oto-immün sistemin intolerans göstermesinden kaynaklanan sindirim sistemi rahats>zl>¤>na çölyak hastal>¤> denmektedir. Çölyak hastalar> için toksik olan bu¤day, arpa ve çavdar prolaminleri, terminolojide genellikle "gluten" olarak adland>r>l>r. Prolamin proteinlerinin ince ba¤>rsakta k>smen hidrolizi sonucu oluflan toksik gluten peptitler ince ba¤>rsaklarda villilerin körelmesi ve iltihaplanma gibi karakteristik belirtilere sebep olurlar. Glutensiz diyet, çölyak hastalar> için güvenli tek uygulamad>r. Codex Alimentarius Commission (CAC), glutensiz g>dalar>n gluten içeri¤i eflik de¤erini <20 mg/kg, düflük gluten içerikli g>dalar>n ise <100 mg/kg olarak belirlemifltir. Glutensiz g>da üretimi için son y>llarda yeni gluten detoksifikasyon yöntemleri araflt>r>lmaktad>r. Bunlar, bakteri veya küf kaynakl> gluten-spesifik peptidazlar>n kullan>ld>¤> enzimatik yöntemler, ekfli hamur uygulamas>, tah>llar>n çimlendirilmesiyle aktifleflen gluten-spesifik peptidazlar ile glutenin oto-sindirimi, mikrobiyel transglutaminaz>n transamidasyonu yoluyla detoksifikasyon gibi baz> alternatif yöntemlerdir. Glutenin tespitinde immünolojik teknikler önemli rol oynamaktad>r. CAC taraf>ndan belirlenen resmi standart metot, R5 antikorunu kullanan kompetetiv ELISA yöntemidir.
Celiac disease (CD), which is a gastrointestinal disorder, is an auto-immune intolerance against prolamineproteins, like gliadin, hordein, secalin and avenin, of wheat, barley, rye and in some varieties ofoats, respectively. Prolamins of wheat, barley and rye, which are toxic to celiac patients, are generallyrecognised as 'gluten' terminologically. Toxic gluten peptides, which are formed through partialhydrolysis of prolamin proteins, cause characteristic inflammation and villous atrophy in upper smallintestine of celiac patients. Gluten-free diet is the only safety treatment for celiac patients. CodexAlimentarius Commission (CAC) determined that the threshold values of gluten content in gluten-freefoods and foods containing low levels of gluten are <20 mg/kg and <100 mg/kg, respectively. For theproduction of gluten-free products, the novel gluten detoxifying methods have recently been investigated.These are alternative methods, such as enzymatic approaches like using gluten-specific peptidasesobtained from fungi or bacteria, sourdough practices, autolysis of gluten with activated gluten-spesificpeptidases during germination of cereals, using microbial transglutaminase fulfilling transamidationreactions. Immunologic technics play an important role in the quantification of gluten. The officialstandart method issued by CAC is the competitive ELISA method using R5 antibody.
Celiac disease (CD), which is a gastrointestinal disorder, is an auto-immune intolerance against prolamineproteins, like gliadin, hordein, secalin and avenin, of wheat, barley, rye and in some varieties ofoats, respectively. Prolamins of wheat, barley and rye, which are toxic to celiac patients, are generallyrecognised as 'gluten' terminologically. Toxic gluten peptides, which are formed through partialhydrolysis of prolamin proteins, cause characteristic inflammation and villous atrophy in upper smallintestine of celiac patients. Gluten-free diet is the only safety treatment for celiac patients. CodexAlimentarius Commission (CAC) determined that the threshold values of gluten content in gluten-freefoods and foods containing low levels of gluten are <20 mg/kg and <100 mg/kg, respectively. For theproduction of gluten-free products, the novel gluten detoxifying methods have recently been investigated.These are alternative methods, such as enzymatic approaches like using gluten-specific peptidasesobtained from fungi or bacteria, sourdough practices, autolysis of gluten with activated gluten-spesificpeptidases during germination of cereals, using microbial transglutaminase fulfilling transamidationreactions. Immunologic technics play an important role in the quantification of gluten. The officialstandart method issued by CAC is the competitive ELISA method using R5 antibody.
Açıklama
Anahtar Kelimeler
Çölyak Hastalığı, Gluten Toksisitesi, Detoksifikasyon Yöntemleri, Gluten Analizi, Celiac Disease, Gluten Toxicity, Detoxifying Methods, Gluten Quantification
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
42
Sayı
2
