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June 25, 2014PLoS ONEOpen Access

Identification and In Vitro Reactivity of Celiac Immunoactive Peptides in an Apparent Gluten-Free Beer

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Authors

ARAna RealICIsabel CominoMMMaría de Lourdes Moreno

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Overview

Laboratory analysis reveals immunogenic gluten peptides in beer labeled gluten-free, indicating standard testing thresholds may fail to protect individuals with celiac disease.

Key Points

  • To identify and characterize gluten peptides capable of antibody recognition and immune activation in a commercial beer containing less than 20 parts per million of gluten.
  • Fractionated beer containing <20 ppm gluten using preparative high-performance liquid chromatography (HPLC).
  • Measured fraction immunoreactivity against anti-gliadin 33-mer antibodies (G12 and A1) and exposed fractions to peripheral blood mononuclear cells (PBMCs) isolated from N=14 individuals with celiac disease.
  • Identified peptide sequences by mass spectrometry and synthesized candidate epitope-mimicking peptides to validate antibody binding and interferon-γ production.
  • Reactivity of HPLC fractions to G12 and A1 antibodies correlated directly with the reactivity of PBMCs isolated from celiac patients.
  • Synthetic beer peptides sharing sequence similarity with established G12 and A1 epitopes showed significant antibody recognition.
  • Beer fractions with the highest G12 and A1 antibody reactivity stimulated the greatest PBMC activation and interferon-γ production in celiac patient samples.

Cite This Study

Real et al. (2014) studied this question.

synapsesocial.com/papers/6a70201f8031ec7bb1dc22b2https://doi.org/10.1371/journal.pone.0100917
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Also Consider

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