TOKSİK GLUTEN PEPTİTLERİN DETOKSİFİKASYONUNDA YENİ YÖNTEMLER VE GLUTEN TOKSİSİTESİNİN BELİRLENMESİ

Abstract

Buğday, arpa ve çavdarda ve yulafın bazı çeşitlerinde bulunan sırasıyla gliadin, hordein, sekalin ve avenin prolamin proteinlerine karşı oto-immün sistemin intolerans göstermesinden kaynaklanan sindirim sistemi rahatsızlığına çölyak hastalığı denmektedir. Çölyak hastaları için toksik olan buğday, arpa ve çavdar prolaminleri, terminolojide genellikle “gluten” olarak adlandırılır. Prolamin proteinlerinin ince bağırsakta kısmen hidrolizi sonucu oluşan toksik gluten peptitler ince bağırsaklarda villilerin körelmesi ve iltihaplanma gibi karakteristik belirtilere sebep olurlar. Glutensiz diyet, çölyak hastaları için güvenli tek uygulamadır. Codex Alimentarius Commission (CAC), glutensiz gıdaların gluten içeriği eşik değerini <20 mg/kg, düşük gluten içerikli gıdaların ise <100 mg/kg olarak belirlemiştir. Glutensiz gıda üretimi için son yıllarda yeni gluten detoksifikasyon yöntemleri araştırılmaktadır. Bunlar, bakteri veya küf kaynaklı gluten-spesifik peptidazların kullanıldığı enzimatik yöntemler, ekşi hamur uygulaması, tahılların çimlendirilmesiyle aktifleşen gluten-spesifik peptidazlar ile glutenin oto-sindirimi, mikrobiyel transglutaminazın transamidasyonu yoluyla detoksifikasyon gibi bazı alternatif yöntemlerdir. Glutenin tespitinde immünolojik teknikler önemli rol oynamaktadır. CAC tarafından belirlenen resmi standart metot, R5 antikorunu kullanan kompetetiv ELISA yöntemidir.   

Keywords

• Çölyak hastalığı,gluten toksisitesi,detoksifikasyon yöntemleri,gluten analizi

NEW METHODS FOR DETOXIFYING OF TOXIC GLUTEN PEPTIDES AND DETERMINATION OF GLUTEN TOXICITY

Abstract

Celiac disease (CD), which is a gastrointestinal disorder, is an auto-immune intolerance against prolamine proteins, like gliadin, hordein, secalin and avenin, of wheat, barley, rye and in some varieties of oats, respectively. Prolamins of wheat, barley and rye, which are toxic to celiac patients, are generally recognised as ‘gluten’ terminologically. Toxic gluten peptides, which are formed through partial hydrolysis of prolamin proteins, cause characteristic inflammation and villous atrophy in upper small intestine of celiac patients. Gluten-free diet is the only safety treatment for celiac patients. Codex Alimentarius Commission (CAC) determined that the threshold values of gluten content in gluten-free foods and foods containing low levels of gluten are <20 mg/kg and <100 mg/kg, respectively. For the production 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 peptidases obtained from fungi or bacteria, sourdough practices, autolysis of gluten with activated gluten-spesific peptidases during germination of cereals, using microbial transglutaminase fulfilling transamidation reactions. Immunologic technics play an important role in the quantification of gluten. The official standart method issued by CAC is the competitive ELISA method using R5 antibody.

Keywords

• Celiac disease,gluten toxicity,detoxifying methods,gluten quantification

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