AN INNOVATIVE METHOD FOR THE DETOXIFICATION OF GLUTEN PROTEINS FROM GRAINS OF - PowerPoint Presentation

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AN INNOVATIVE METHOD FOR THE DETOXIFICATION OF GLUTEN PROTEINS FROM GRAINS OF CEREALS

Carmen Lamacchia Lead inventor and founder of NEW GLUTEN WORLD spin-off

EURO GLOBAL SUMMIT AND EXPO ON

FOOD AND BEVERAGES

ALICANTE

, SPAIN ,16-18 JUNE 2015

New Gluten World S.r.l

.

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TOPICS 1. SCIENTIFIC CONTEXT

2. THE TECHNOLOGY3. PROGRESS OF RESEARCH PROJECT

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GLUTEN FREE DIETDISAPPEARANCE OF SYMPTOMS

RESTORING INTESTINAL MUCOSAMETABOLIC SYNDROME

Kabbani

et al., 2012 Aliment

. Pharmacol

. Ther., 35: 723-729CELIAC DISEASE THERAPY

LIMITATION IN THE SOCIAL ACTIVITIES RELATED TO FOOD

LOW CONTENT OF VITAMINS, IONS, FIBERS

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LIMITS OF GLUTEN FREE FOODGLUTEN FREE FOOD

HIGH GLYCEMIC INDEXHIGH CALORIC DENSITY

Livesey

et

al., 2013 American Journal

of Clinical

Nutrition; Liu

et

al., 2000 American Journal

of

C

linical

Nutrition

;

Brand-Miller

et

al., 2013 American Journal

of

Clinical

Nutrition

DIABETES

CORONARY

DISEASE

OBESITY

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FORMULATION OF GLUTEN FREE FOODCORN STARCH

WATER (60-80 °C)

SWELLS

GELATINIZATION

Rotsch

, 1957, Brot. Gebaeck

, 8, 129

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FORMULATION OF GLUTEN FREE FOODCORN STARCH TECHNOLOGICAL PROPERTIES

AMYLOSE1%AMYLOPECTINE99%

CORN STARCH

GELATINIZATION

AMYLOPECTINE

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FORMULATION OF GLUTEN FREE FOODSTARCH PROPERTIES

AMYLOSEAMYLOPECTINELESS DIGESTIBLEMORE DIGESTIBLE

HIGHER GLYCEMIC INDEX

LOWER GLYCEMIC INDEX

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LIMITS OF GLUTEN FREE FOOD

GLUTEN FREE PRODUCTS

LOW NUTRITIONAL VALUE

POOR MOUTH FEEL OR FLAVOR

EXPENSIVE

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ADVANCES IN FORMULATION OF GLUTEN FREE FOODNEW GENERATION GLUTEN FREE FOOD

PSEUDOCEREALS

NEW RAW

MATERIALS AMARANTH

QUINOA LEGUMES

SOY PEA

CHICKPEA

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ADVANCES IN FORMULATION OF GLUTEN FREE FOOD NEW GENERATION

GLUTEN FREE FOOD PSEUDOCEREALS TECHNOLOGICAL PROBLEMS LEGUMES

ACT LIKE

TECHNOLOGICAL

PROPERTIES OF GLUTEN

TASTY PRODUCTS

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ADVANCES IN FORMULATION OF CEREAL-BASED GLUTEN FREE FOOD NEW GENERATION

GLUTEN FREE FOOD ANCIENT WHEAT CULTIVARDETOXIFIED WHEAT

WHEAT

SOURCE OF MINERALSFOLATES

LIGNANS

DIETETIC FIBERSPHENOLIC ACIDS

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CEREAL-BASED GLUTEN DETOXIFIED FOOD NEW GENERATION

GLUTEN FREE FOOD NEW APPROACH

MODIFY WHEAT FLOUR GLUTEN

TOXIC SEQUENCESLQLQPFPQPQLPYPQPQLPYPQPQPF

proteases

Rizzello

et

al., 2007, Journal

of

Applied

Microbiology

, 73, 14, 4499-4507

transglutaminase

Gianfrani

et

al., 2007,

Gastroenterology

, 133 (3) 73, 780-789

Mazzarella

et

al., 2012,

Clinical

and

Developmental

Immunology

,

doi

: 10.1155/2012/329150

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TOPICS 1.

SCIENTIFIC CONTEXT2. THE TECHNOLOGY3.PROGRESS OF RESEARCH PROJECT

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INNOVATIVE GLUTEN DETOXIFICATION METHOD

UNIVERSITY OF FOGGIA PATENT

Italian

Patented

Method N°:0001414717

TECHNOLOGICAL

AND NUTRITIONAL PROPERTIES OF WHEAT PROTEINS

SAFETY FOR CELIAC DISEASE PATIENTS

DETOXIFIED

RECONCILES

PCT

N°

:

PCT/IB2013/000797

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EXPOSURE OF WHEAT GRAIN TO MICROWAVEPRIOR HYDRATION

INNOVATIVE GLUTEN DETOXIFICATION METHOD

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SCIENTIFIC BASISHIGH TEMPERATURE, APPLIED TO WHEAT PROTEINS IN GRAINS, DETERMINES STRUCTURAL CHANGES DIFFERENT FROM THAT SHOWN IN GLUTEN MODEL SYSTEM OR IN BREAD OR IN DRY PASTA (Lamacchia et

al., 2010, Food Chemistry, 118, 191-198)

PROLAMINS

Krishnan

et

al., 1986,

Planta

, 169, 471-480;

Lending

et

al., 1989,

Planta

, 178, 315- 324; Tosi

et

al., 2009, J.

Exp

.

Botany

, 60, 979-991

INNOVATIVE GLUTEN DETOXIFICATION METHOD

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CHEMICAL EXPLANATION

HIGH TEMPERATURES

PROTEIN-PROTEIN

CROSSLINKING

DITYROSYL CROSSLINK

ISOPEPTIDE BONDS

DISULFIDES

Gerrard

, 2002,

Trends

in

Food

Science and

Technology

,13, 391-397

INNOVATIVE GLUTEN DETOXIFICATION METHOD

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CHEMICAL EXPLANATION

HIGH TEMPERATURES APPLIED TO GRAINS

ALLOW CHEMICAL REACTION OF SEED STORAGE PROTEINS NOT OTHERWISE POSSIBLE

IN GLUTEN STRUCTURE

PRESENCE OF DIFFERENT PROTEIN BODIES IN WHEAT GRAINS

INNOVATIVE GLUTEN DETOXIFICATION METHOD

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METHOD SET UPTO REACH HIGH TEMPERATURE FOR SHORT TIME

PROLAMINS

MICROWAVE EXPOSURE

DETOXIFING

STRUCTURTAL CHANGES

PRESERVE TECHNOLOGICAL PROPERTIES

INNOVATIVE GLUTEN DETOXIFICATION METHOD

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TOPICS 1.

SCIENTIFIC CONTEXT2. THE TECHNOLOGY3. PROGRESS OF RESEARCH PROJECT

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SEED STRUCTURAL STUDIES

OPTICAL MICROSCOPY RESULTS CONTROL DETOXIFIED

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EPIFLUORESCENCE MICROSCOPY RESULTS

1

2

4

3

CONTROL

DETOXIFIED

HMW

γ

-gliadin

SEED IMMUNOLOGICAL STUDIES

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DETOXIFIED SEMOLINA

CONTROL SEMOLINA DOSAGE OF A POTENTIAL COELIAC-TOXIC REPETITIVE PENTAPEPTIDE QQPFP EPITOPE IN GLIADINS BY MENDEZ METHOD

66 mg/Kg

Osman et

al., 2001, Eur., J., Gastroenterol.,

Hepatol., 13(10), 1189-93

STRUCTURAL CHANGE RESULTS

FLOUR IMMUNOLOGICAL STUDIES 10-12%

GLUTEN

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DETOXIFIED DURUM WHEAT

CONTROL DURUM WHEATAND SOFT WHEAT DOSAGE OF A POTENTIAL COELIAC-TOXIC REPETITIVE PENTAPEPTIDE QQPFP EPITOPE IN GLIADINS BY MENDEZ METHOD

PRE –INDUSTRIALIZATION TEST

10-12% GLUTINE

60 mg/Kg STRUCTURAL CHANGE RESULTS

DETOXIFIED SOFT WHEAT

40 mg/Kg

FLOUR IMMUNOLOGICAL STUDIES

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EFFECTS ON GUT DERIVED HUMAN T-CELL LINESOF CELIAC PATIENTS

33-mer , omega, gamma peptides reactive line

0

200

400

600

800

1000

1200

1400

1600

1800

Solo mezzo

PT-gliadina

grano tenero controllo

50ug/ml

PT-gliadina

grani trattati

50ug/ml

PT-gliadina

grani trattati

100ug/ml

Interferone-



(

pg

/ml)

A duro trattato

B

duro trattato

C duro trattato

D duro trattato

E duro controllo

F tenero controllo

G tenero trattato

H tenero trattato

B

A

C

D

H

F

G

E

H

G

F

E

D

C

B

A

Interferone-



(

pg

/ml)

A

B

C

D

E

F

G

’

H

’

HUMAN T-CELL IMMUNOLOGICAL STUDIES

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KNEADING PROPERTIES

DETOXIFIED WHEAT FLOUR

CONTROL WHEAT FLOUR

DETOXIFIED GLUTEN SEMOLINA DOUGH

DOUGH FORMATION

CONTROL GLUTEN

FLOUR TECHNOLOGICAL STUDIES

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PASTA- MAKING PROPERTIES

MECHANICAL RESISTANCE

KEEPS

THE FORM DURING DRAWING

TIME OF COOKING 1-2 MINUTES

FLOUR TECHNOLOGICAL PROPERTIES

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BREAD- MAKING PROPERTIES

Bakery (LA.PA s.r.l., Crema, Italy)FLOUR TECHNOLOGICAL PROPERTIES

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CONCLUSION

The microwave treatment applied to wheat kernels induced significant changes in gluten proteins.

Reduced cross-reactivity of

gliadins

towards the R5 monoclonal antibody (99.99%)

No effects on gut –derived human T-cells lines of celiac patients

Preserved technological properties (

viscoelasticity

) of the dough

INNOVATIVE GLUTEN DETOXIFICATION METHOD

Easily applicable on an industrial scale confirmed by the pre-industrial tests

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WORK IN PROGRESS

Study

of

the

effects

of

the

gluten

detoxified

products

on

celiac

patients

by

a

food

challenge

study

Study of the side effects on gut

microbiota

of celiac patients

Study of the mechanism involved in the proteins changes induced by the microwave treatment

INNOVATIVE GLUTEN DETOXIFICATION METHOD

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ADVANTAGES

PRODUCTION OF GLUTEN DETOXIFIED FOOD EQUIVALENT IN ORGANOLEPTIC CHARACTERISTICS TO THAT USED IN THE MEDITERRANEAN DIETECONOMICAL ADVANTAGE BECAUSE RAW MATERIAL IS WHEAT

GLUTEN DETOXIFIED FOOD WITH LOWER GLYCEMIC INDEX

GLUTEN DETOXIFIED FOOD USED BY A WIDE RANGE OF POPULATION TO REDUCE CELIAC

DISEASE IMPACT

INNOVATIVE GLUTEN DETOXIFICATION METHOD

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INNOVATIVE GLUTEN DETOXIFICATION METHOD AKNOWLEDGEMENTS

RESEARCH DIVISIONEnhancement strategy of the patent

SUPPORTS THE RESEARCH

Loretta Landriscina

Emanuela

Ciuffreda

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INNOVATIVE GLUTEN DETOXIFICATION METHOD Thank

youFor your

attention