Oats as an alternative to Triticeae cereals for celiacs
2019
Kosova, Klara | Dvoracek, Vaclav
Oats (Avena sativa L.) becomes considered a promising alternative to Triticeae cereals (wheat, barley, rye) forpersons suffering from any kind of gluten intolerance, especially celiac disease. Oat prolamins avenins reveal lower content ingrain with respect to Triticeae prolamins; moreover, their molecules contain less glutamine and proline thus yielding shorterpeptides during hydrolysis in gut. Clinical tests revealed no immunogenic response to anti-gluten primary antibodies in mostoat genotypes tested; however, gluten levels exceeding the limit of 20 ppm were determined in certain oat genotypes. Someavenin-derived peptides revealing epitopes interacting with anti-gluten primary antibodies such as R5 moAb or G12 moAb werealready described. In order to consider oats as a gluten-free product, studies of avenin and avenin-derived peptides geneticvariability and potential immunoreactivity are necessary. Control of oat genetic resources arises as a need in the process ofoat-derived gluten-free food preparation. An alternative approach represents gluten reduction in oat products by foodprocessing technologies based on gluten fermentation by special bacterial or fungal inoculates.
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