The efficacy of plant enzymes bromelain and papain as a tool for reducing gluten immunogenicity from wheat bran

Bradauskiene, Vijole; Vaiciulyte-Funk, Lina; Cernauskas, Darius; Dzingeleviciene, Reda; PM Lima, João; Bradauskaite, Aida; Tita, Mihaela Adriana

Publication

The efficacy of plant enzymes bromelain and papain as a tool for reducing gluten immunogenicity from wheat bran

2022-09-27Journal article

dc.contributor.author	Bradauskiene, Vijole
dc.contributor.author	Vaiciulyte-Funk, Lina
dc.contributor.author	Cernauskas, Darius
dc.contributor.author	Dzingeleviciene, Reda
dc.contributor.author	PM Lima, João
dc.contributor.author	Bradauskaite, Aida
dc.contributor.author	Tita, Mihaela Adriana
dc.date.accessioned	2023-06-19T11:12:30Z
dc.date.available	2023-06-19T11:12:30Z
dc.date.issued	2022-09-27
dc.description.abstract	Gluten-free products made from naturally gluten-free raw materials have an inferior taste and can cause deficiencies in various nutrients, especially non-starch polysaccharides. To address this problem, scientists are searching for new strategies to eliminate harmful gluten from wheat, rye, and barley and to produce balanced products with good organoleptic properties. This study evaluated the possibility of hydrolysing gluten in wheat bran, a by-product obtained after the dry fractionation of wheat, using plant enzymes. The gluten content of wheat bran after treatment with papain, bromelain, and their combination under different hydrolysis conditions was investigated. The amount of gluten was determined using an enzyme-linked immunosorbent assay ELISA R5 and the reduction in immunogenic gliadins was analysed using high-performance reverse phase liquid chromatography. The results of the study showed that 4 h hydrolysis with bromelain and papain reduced the levels of gluten immunogenic compounds in bran from 58,650.00 to 2588.20–3544.50 mg/kg; however, they did not reach the gluten-free limit. A higher hydrolysis efficiency of 95.59% was observed after treatment with papain, while the combination of both enzymes and bromelain alone were less effective. The results presented in this article will be helpful to other researchers and manufacturers of wheat-based products when selecting methods to reduce gluten immunogenicity and contribute to the development of sustainable technologies.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.doi	https://doi.org/10.3390/pr10101948	pt_PT
dc.identifier.issn	2227-9717
dc.identifier.uri	http://hdl.handle.net/10400.26/45213
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	MDPI	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by-nc-sa/4.0/	pt_PT
dc.subject	Wheat bran	pt_PT
dc.subject	Bromelain	pt_PT
dc.subject	Hydrolysis	pt_PT
dc.subject	Immunogenicity	pt_PT
dc.subject	Papain	pt_PT
dc.subject	Fibras alimentares	pt_PT
dc.subject	Imunogenicidade	pt_PT
dc.subject	Hidrólise	pt_PT
dc.subject	Papaína	pt_PT
dc.subject	Bromelaínas	pt_PT
dc.title	The efficacy of plant enzymes bromelain and papain as a tool for reducing gluten immunogenicity from wheat bran	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.conferencePlace	Basel, Switzerland	pt_PT
oaire.citation.endPage	14	pt_PT
oaire.citation.startPage	1	pt_PT
oaire.citation.title	Processes	pt_PT
oaire.citation.volume	10	pt_PT
person.familyName	Lima
person.givenName	João
person.identifier.ciencia-id	CA17-897B-FA91
person.identifier.orcid	0000-0003-0157-8368
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT
relation.isAuthorOfPublication	f89ad4c1-c48e-4ec2-87b1-dcb6992ac0ce
relation.isAuthorOfPublication.latestForDiscovery	f89ad4c1-c48e-4ec2-87b1-dcb6992ac0ce