German Research Centre for Food Chemistry | Leibniz Institut

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Leibniz Projects

SAW-2016-DFA-2
WHEATSCAN - Unraveling the causes for wheat sensitivities

Abstract

Wheat is one of the most important staple foods worldwide. However, wheat-dependent inflammatory diseases like coeliac disease and non-coeliac wheat (gluten) sensitivity (NCGS) occur with increasing frequency among the population. Changes in protein composition due to wheat breeding are one of the possible causes. This joint project aims to elucidate the influence of wheat breeding during the last 100 years on the genetic expression pattern and protein composition of wheat and its immunogenic potential to trigger wheat sensitivities. Our multidisciplinary approach is expected to serve as a basis for the development of new wheat cultivars with a low potential to cause these wheat-dependent sensitivities. Furthermore, this work shall contribute towards improved diagnostics and a better understanding of the pathomechanism of NCGS. 

Funding Period and Contact Details

Funding period: 1. April 2016 - 31. March 2019
Contact: Dr. Katharina Scherf
Tel.: +49 8161 / 712927
E-Mail: katharina.scherf(at)lrz.tum.de

Wheat grains

 

 

Wheat grains

SAW-2011-DFA-1
"Gluten-Away - Peptidase Preparations to Detoxify Coeliac-active Foods"

Funding period: 1.1.2011 - 31.12.2013

Abstract 

The aim of the study was to obtain gluten-free foods deriving from coeliac-active raw materials by using peptidases from different sources. After peptidase treatment the positive quality parameters of the raw materials should be maintained in the products. It was shown that bran from germinated cereals contains gluten-specific peptidases, which are able to hydrolyse not only gliadin but also coeliac active peptides. However, this activity is not high enough to completely eliminate gluten from foods. For this purpose the commercially available AN-PEP was more suitable as it has a much higher peptidase activity. The enzyme is capable of degrading gluten in wheat starch, wheat bran, rye flour, rye sourdough, and bread drink below the threshold of 20 mg gluten/kg while maintaining positive quality parameters. In this way, gluten-free wheat bran with an increased nutritional value can be obtained. Finally, gluten-free bread from enzyme-treated rye flour with improved sensorial properties as compared to bread from naturally gluten-free raw materials can be produced. Altogether, products rendered gluten-free by peptidase treatment are suitable raw materials for producing gluten-free foods of high quality. Therefore, the aim of the study was achieved.

Publications

  1. Walter T, Wieser H, Koehler P (2015) Degradation of gluten in rye sourdough products by means of a proline-specific peptidase. Eur Food Res Technol 240: 517-524 
  2. Walter T, Wieser H, Köhler P (2015) Glutenfreie Lebensmittel - Enzymatischer Abbau von Gluten in getreidebasierten Lebensmitteln. GIT Labor-Fachzeitschrift 59: 22-24
  3. Walter T, Wieser H, Koehler P (2014) Production of gluten-free wheat starch by peptidase treatment. J Cereal Sci 60: 202-209
  4. Walter T, Wieser H, Koehler P (2014) Degradation of gluten in wheat bran and bread drink by means of a proline-specific peptidase. J Nutr Food Sci 4: 293
  5. Walter T, Wieser H, Koehler P (2014) Studies on the degradation of gluten with peptidases from different sources. In: Proceedings of the 27th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed), Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 978-3-938896-78-5, pp 59-62
  6. Walter T, Wieser H, Köhler P (2014) Enzymatischer Abbau von Gluten in Weizenkleie und Brottrunk.  In: Deutsche Forschungsanstalt für Lebensmittelchemie - Bericht 2014 (Deutsche Forschungsanstalt für Lebensmittelchemie, ed), Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 978-3-938896-85-3, pp 116-119
  7. Walter T, Wieser H, Köhler P (2013) Enzymatischer Abbau von Gluten in Weizenstärke.  In: Deutsche Forschungsanstalt für Lebensmittelchemie - Bericht 2013 (Deutsche Forschungsanstalt für Lebensmittelchemie, ed), Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 978-3-938896-74-7, pp 128-131
  8. Schwalb T, Wieser H, Koehler P (2012) Studies on the gluten-specific peptidase activity of germinated grains from different cereal species and cultivars. Eur Food Res Technol 235: 1161-1170
  9. Schwalb T, Wieser H, Köhler P (2011) Gluten-specific peptidase activity of different cereal species and cultivars induced by germination. In: Proceedings of the 25th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed), Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 978-3-938896-54-9, pp 55-59.
  10. Schwalb T, Wieser H, Köhler P (2011) Keimungsinduzierte glutenspezifische Peptidasenaktivität verschiedener Getreidearten und –sorten.  In: Deutsche Forschungsanstalt für Lebensmittelchemie - Bericht 2011 (Deutsche Forschungsanstalt für Lebensmittelchemie, ed), Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 978-3-938896-49-5, pp 108-111