Review of Recent Advances in Treatment of Celiac Disease Using Enzymatic Gluten Degradation
الموضوعات :
Mansooreh Hooshiyar
1
,
Gholam Hossein Ebrahimi Pour
2
,
Mohammad Rostami-Nejad
3
,
Fahimeh Sadat Gholam-Mostafaei
4
,
Kaveh Baghaei
5
,
Alireza Emadi
6
,
Vahid Khalaj
7
1 - Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
2 - Department of Microbiology and Microbial Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
3 - Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4 - Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
5 - Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
6 - Deputy of Research and Technology, Semnan University of Medical Sciences, Semnan, Iran
7 - Fungal Biotechnology Group, Biotechnology Research Center, Pasteur Institute of Iran, Tehran, Iran
الکلمات المفتاحية: Wheat, Treatment, Celiac disease, Enzymatic gluten degradation, Aspergillus niger, Prolyl endopeptidase, Glutenase, Enzyme therapy,
ملخص المقالة :
Celiac disease (CD), a chronic inflammatory disorder, is triggered by the ingestion of gluten peptide. Wheat gluten contains gliadins and glutenins fractions, where gliadin peptides are the main cause of CD and nonceliac gluten sensitivity development. Keeping a strictgluten-free diet is the only effective treatment for CD. In recent years, lactic acid bacterial and fungal prolyl endopeptidases (PEP) have been proposed as the sources of proteolytic enzymes for the complete elimination of gluten peptides, and have also proved as a potential common therapeutic agent for CD treatment. Considering these indications, a special focus was devoted to AN-PEP-secreted PEP. Herein, we review the proteolytic enzymes produced by microorganisms, especially by the fungal strain, Aspergillus niger (AN), and discuss its beneficial properties against toxic effects of α-gliadin digestion in affected patients. The present review reveals the importance of proteolytic proteases in industrial applications; from an economic perspective, AN-PEP protease is an appropriate choice for making high-quality gluten-free products.
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