Abstract：
:Enriched caricain was able to detoxify a major proportion of the gliadin in wholemeal wheat dough by allowing it to react for 5h at 37 °C during the fermentation stage. A reduction of 82% in toxicity, as determined by the rat-liver lysosome assay, was achieved using 0.03% enzyme on weight of dough. Without enzyme, only 26% reduction occurred. The difference in reduction of toxicity achieved is statistically significant (p < 0.01). The results are very similar to those obtained in our previous work using an immuno assay and the same enzyme preparation. They confirm the value of caricain as a means of reducing the toxicity of gliadin and open the way for enzyme therapy as an adjunct to the gluten free diet. This approach should lead to better control over the elimination of dietary gluten intake in conditions such as coeliac disease and dermatitis herpetiformis.
journal_name
Food Chemjournal_title
Food chemistryauthors
Cornell HJ,Stelmasiak T,Small DM,Buddrick Odoi
10.1016/j.foodchem.2015.07.105subject
Has Abstractpub_date
2016-02-01 00:00:00pages
924-7eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01138-3journal_volume
192pub_type
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