Treatment of cereal flour and semolina for consumption by celiac patients

Patent metadata

Field	Value
Publication number	US-9730458-B2
Application number	US-31224007-A
Country	US
Kind code	B2
Filing date	Oct 29, 2007
Priority date	Oct 30, 2006
Publication date	Aug 15, 2017
Grant date	Aug 15, 2017

Abstract

The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said treatment drastically reduces or completely eliminates the toxicity of gluten or similar products derived from other cereals. The method uses the catalytic activity of microbial transglutaminase and, in particular, its ability to bind proteins in cereal flour or semolina to an alkylated (C 1 -C 4 ) derivative of lysine. After the treatment said proteins extracted from flour show a substantially lowered immuno-stimulatory activity in celiac patients T lymphocytes.

First claim

The invention claimed is:

1. A process for obtaining cereal products suitable for gluten-sensitive individuals, the process comprising the steps of:
a. providing a cereal product comprising gliadin and gluten, both the gliadin and the gluten having glutamine residues;
b. treating the glutamine residues of the gliadin and the gluten with a C 1 -C 4 alkyl ester of lysine in the presence of a transglutaminase, said transglutaminase being an amine γ-glutamyl-transferase EC 2.3.2.13.

2. The method according to claim 1 wherein said transglutaminase is tissue or microbial transglutaminase.

3. The method according to claim 2 wherein said transglutaminase is extractive or is recombinant transglutaminase.

4. The method according to claim 2 wherein said transglutaminase is food-grade.

5. The method according to claim 2 wherein said transglutaminase is microbial transglutaminase.

6. The method according to claim 1 wherein said cereal products comprises gluten and/or gliadin.

7. The method according to claim 1 wherein said cereal product is selected from the group consisting of: oats, wheat, barley or rye.

8. The method according to claim 7 wherein the product is in the form of flour or semolina.

9. The method according to claim 1 wherein said cereal product is selected from the group consisting of: gliadin, avenin, hordein or secalin.

10. The method according to claim 9 wherein said product comprises grain starch.

11. The method according to claim 7 further comprising a step of preparation of a food product.

12. The method of claim 11 wherein said food product is suitable for gluten-sensitive individuals.

13. The method according to claim 1 wherein said alkyl ester is a methyl ester of lysine.

Assignees

• Rossi Mauro
• Gianfrani Carmela
• Siciliano Rosa Anna
• Consiglio Nazionale Ricerche

Inventors

• Rossi Mauro
• Gianfrani Carmela
• Siciliano Rosa Anna

Classifications

• A21D2/265

  from cereals, flour, bran · CPC title

• A23J3/346

  of vegetable proteins · CPC title

• A21D6/00

  Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating (preservation of flour or dough before baking A23B40/00) · CPC title

• A21D2/268 Primary

  Hydrolysates from proteins (hydrolysis of proteins A23J3/30) · CPC title

• C12Y203/02013

  Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII · CPC title