title: Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion.
abstract: The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples.
authors: †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, via Roma 64, 83100 Avellino, Italy.
authors: Gianfranco
authors: G
authors: Mamone
authors: ‡Dipartimento di Agraria, Università Federico II, via Università 100, 80055 Portici, Napoli, Italy.
authors: Chiara
authors: C
authors: Nitride
authors: †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, via Roma 64, 83100 Avellino, Italy.
authors: Gianluca
authors: G
authors: Picariello
authors: †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, via Roma 64, 83100 Avellino, Italy.|‡Dipartimento di Agraria, Università Federico II, via Università 100, 80055 Portici, Napoli, Italy.
authors: Francesco
authors: F
authors: Addeo
authors: †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, via Roma 64, 83100 Avellino, Italy.|‡Dipartimento di Agraria, Università Federico II, via Università 100, 80055 Portici, Napoli, Italy.
authors: Pasquale
authors: P
authors: Ferranti
authors: §Institute of Food Research, Norwich Research Park, Norwich, Norfolk NR4 7UA, United Kingdom.
authors: Alan
authors: A
authors: Mackie
mesh_terms: D000818:Animals; D052179:Antigens, Plant / Q000737:chemistry / Q000378:metabolism*; D002446:Celiac Disease / Q000378:metabolism; D003296:Cooking; D004063:Digestion; D004591:Electrophoresis, Polyacrylamide Gel; D005983:Glutens / Q000737:chemistry / Q000378:metabolism*; D006801:Humans; D008954:Models, Biological; D013552:Swine; D014908:Triticum / Q000737:chemistry / Q000378:metabolism*
chemical_list: D052179:Antigens, Plant; D005983:Glutens
keywords: alpha-amylase/trypsin inhibitor; brush border membrane; celiac disease; gluten; in vitro human digestion; nsLTP; pasta; wheat allergy