Assessing Hydrolyzed Gluten Content in Dietary Enzyme Supplements Following Fermentation

Partially digested gluten fragments from grains including wheat, rye, spelt and barley are responsible for triggering an inflammatory response in the intestinal tract of Celiac Disease (CD) Non-Celiac Gluten Sensitive (NCGS) individuals. Fermentation is effective method to metabolize gluten, with enzymes bacterial or fungal species being released help this process. However, levels commercially available enzymes, those involved fermentation, unknown. In study we investigated dietary combined assessing their effect on human cell culture assays. Using antibodies that recognize different epitopes (G12, R5, 2D4, MloBS Skerritt), employed ELISA immunoblotting methodologies determine content crude gliadin, pepsin-trypsin a selection enzymes. We further these compounds immortalized immune lines, as well peripheral blood mononuclear cells (PBMCs) coeliac All tested supplemental enzyme products reported concentration was equivalent below 20 parts per million (ppm) compared intact wheat reference standard standard. Similarly, IL-8 TNF-α cytokines mammalian lines PBMCs individuals commercial not significantly ppm gliadin gluten. This approach provides insight into extent breakdown fermentation process safety gluten-sensitive