TOKSİK GLUTEN PEPTİTLERİN DETOKSİFİKASYONUNDA YENİ YÖNTEMLER VE GLUTEN TOKSİSİTESİNİN BELİRLENMESİ

Year 2017, Volume: 42 Issue: 2, 177 - 185, 15.04.2017

Ezgi Karademir, Erkan Yalçın

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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