sourdough bread deactivates gluten

[Guest guest]

Oh, our messages are crossing paths Sally. Will you be in

Guildford? I'd really like to talk to you about making sourdough.

I've been postponing doing it for ages now.

I do wonder thought why the gluten would damage the guts of some bu

not others. Is there a bacteria that might protect us? Just as the

example I gave for the Culturelle, which seems somehow to protect

many people from having issues with milk (although I'm not sure what

part of the milk gives the issues--it may not be the protein part).

Thanks for all the sourdough/celiac/gluten references :-)

Antia

>

> Here you are -- any old sourdough will do the trick, VSL not

required

> though probably good stuff anyway. Celiac disease isn't a

deficiency of

> bacteria -- the gluten damages the gut.

> Sally

>

>

>

> There are a batch of results on pub med about the effect of

sourdough

> fermentation on gluten. The results are that sourdough bread is

> sufficiently gluten-free to be eaten by celiacs. It's quite easy.

>

> I have been making sourdough bread for Edith and she really likes

it.

> She's also in good form at the moment. I can substitute it for bread

> everywhere in her diet. If anyone on a gluten-free diet wants to

try it,

> the pub med results support the idea that fermentation substitutes

for

> gluten-free, in effect making wheat and other cereals gluten-free.

>

> Sourdough is the old way of making bread. A hundred years ago,

possibly

> 50 years ago, all bread would have been sourdough

> xxSally

>

> Entrez PubMed Results

>

> Item 1 of 1

>

> *1: *Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May

> 18.Click here to read

> <http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?

PrId=3051 & itool=AbstractPlus-

def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?

view=long & pmid=17513580>

>

> Substance (MeSH Keyword)

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pcsubstance & DbFrom=pubmed & Cmd=Link & LinkName=pubmed_pcsubstance_mesh

& LinkReadableName=Substance%20%28MeSH%20Keyword%

29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_

ReportSelector.Pubmed_HVAbstractPlus>,

>

> LinkOut

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Cmd=ShowLinkOut & Db=pubmed & TermToSearch=17513580 & ordinalpos=1 & itool=Ema

il.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>

>

>

> Highly efficient gluten degradation by lactobacilli and

fungal

> proteases during food processing: new perspectives for

celiac

> disease.

>

> *Rizzello CG*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22Rizzello%20CG%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>,

> *De Angelis M*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22De%20Angelis%20M%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>,

> *Di Cagno R*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22Di%20Cagno%20R%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>,

> *Camarca A*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22Camarca%20A%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>,

> *Silano M*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22Silano%20M%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>,

> *Losito I*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22Losito%20I%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>,

> *De Vincenzi M*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22De%20Vincenzi%20M%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>,

> *De Bari MD*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22De%20Bari%20MD%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>,

> *Palmisano F*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22Palmisano%20F%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>,

> *Maurano F*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22Maurano%20F%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>,

> *Gianfrani C*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22Gianfrani%20C%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>,

> *Gobbetti M*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?

Db=pubmed & Cmd=Search & Term=%22Gobbetti%20M%22%5BAuthor%

5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>.

>

> Department of Plant Protection and Applied Microbiology,

University

> of Bari, Bari, Italy.

>

> Presently, the only effective treatment for celiac disease is a

> life-long gluten-free diet. In this work, we used a new

mixture of

> selected sourdough lactobacilli and fungal proteases to

eliminate

> the toxicity of wheat flour during long-time fermentation.

> Immunological (R5 antibody-based sandwich and competitive

> enzyme-linked immunosorbent assay [ELISA] and R5 antibody-based

> Western blot), two-dimensional electrophoresis, and mass

> spectrometry (matrix-assisted laser desorption ionization-time

of

> flight, strong-cation-exchange-liquid chromatography/capillary

> liquid chromatography-electrospray ionization-quadrupole-time

of

> flight [sCX-LC/CapLC-ESI-Q-TOF], and high-pressure liquid

> chromatography-electrospray ionization-ion trap mass

spectrometry)

> analyses were used to determine the gluten concentration.

Assays

> based on the proliferation of peripheral blood mononuclear

cells

> (PBMCs) and gamma interferon production by PBMCs and intestinal

> T-cell lines (iTCLs) from 12 celiac disease patients were used

to

> determine the protein toxicity of the pepsin-trypsin digests

from

> fermented wheat dough (sourdough). As determined by R5-based

> sandwich and competitive ELISAs, the residual concentration of

> gluten in sourdough was 12 ppm. Albumins, globulins, and

gliadins

> were completely hydrolyzed, while ca. 20% of glutenins

persisted.

> Low-molecular-weight epitopes were not detectable by

> SCX-LC/CapLC-ESI-Q-TOF mass spectrometry and R5-based Western

blot

> analyses. The kinetics of the hydrolysis of the 33-mer by

> lactobacilli were highly efficient. All proteins extracted from

> sourdough activated PBMCs and induced gamma interferon

production at

> levels comparable to the negative control. None of the iTCLs

> demonstrated immunoreactivity towards pepsin-trypsin digests.

Bread

> making was standardized to show the suitability of the

detoxified

> wheat flour. Food processing by selected sourdough

lactobacilli and

> fungal proteases may be considered an efficient approach to

> eliminate gluten toxicity.

>

> PMID: 17513580 [PubMed - indexed for MEDLINE]

>

>

>

[Guest guest]

Celiac disease isn't a deficiency of bacteria but could be a downstream

consequence of it, don't you think?? In extreme form, of course, whereas

simple 'gluten intolerance' is what we see in autism.

Makes me wonder if (at least) one of the reasons many of our kids do not

tolerate gluten is simply down to them lacking the good bacteria that

ferment it and make it digestible... the peptides then go on to damage

the gut and possibly enter the blood, acting as opioids...

My son has had a few gluten infractions recently and seemed to tolerate

it well, no skin reactions or behaviours... this wouldn't have been the

case a year or so ago, the least he would have come up with was liquid

bms... makes me wonder if his gut has improved enough to be able to

tolerate/ferment some gluten.

Natasa

>

> Here you are -- any old sourdough will do the trick, VSL not required

> though probably good stuff anyway. Celiac disease isn't a deficiency

of

> bacteria -- the gluten damages the gut.

> Sally

>

>

>

> There are a batch of results on pub med about the effect of sourdough

> fermentation on gluten. The results are that sourdough bread is

> sufficiently gluten-free to be eaten by celiacs. It's quite easy.

>

> I have been making sourdough bread for Edith and she really likes it.

> She's also in good form at the moment. I can substitute it for bread

> everywhere in her diet. If anyone on a gluten-free diet wants to try

it,

> the pub med results support the idea that fermentation substitutes for

> gluten-free, in effect making wheat and other cereals gluten-free.

>

> Sourdough is the old way of making bread. A hundred years ago,

possibly

> 50 years ago, all bread would have been sourdough

> xxSally

>

> Entrez PubMed Results

>

> Item 1 of 1

>

> *1: *Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May

> 18.Click here to read

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst\

ractPlus-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlooku\

p?view=long & pmid=17513580>

>

> Substance (MeSH Keyword)

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C\

md=Link & LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%2\

8MeSH%20Keyword%29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.Email\

Report.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>,

>

> LinkOut

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term\

ToSearch=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus>

>

>

> Highly efficient gluten degradation by lactobacilli and

fungal

> proteases during food processing: new perspectives for celiac

> disease.

>

> *Rizzello CG*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R\

izzello%20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto\

r.Pubmed_HVAbstractPlus>,

> *De Angelis M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D\

e%20Angelis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus>,

> *Di Cagno R*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D\

i%20Cagno%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect\

or.Pubmed_HVAbstractPlus>,

> *Camarca A*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C\

amarca%20A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.\

Pubmed_HVAbstractPlus>,

> *Silano M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S\

ilano%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P\

ubmed_HVAbstractPlus>,

> *Losito I*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L\

osito%20I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P\

ubmed_HVAbstractPlus>,

> *De Vincenzi M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D\

e%20Vincenzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSel\

ector.Pubmed_HVAbstractPlus>,

> *De Bari MD*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D\

e%20Bari%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect\

or.Pubmed_HVAbstractPlus>,

> *Palmisano F*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P\

almisano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto\

r.Pubmed_HVAbstractPlus>,

> *Maurano F*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M\

aurano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.\

Pubmed_HVAbstractPlus>,

> *Gianfrani C*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G\

ianfrani%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto\

r.Pubmed_HVAbstractPlus>,

> *Gobbetti M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G\

obbetti%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector\

..Pubmed_HVAbstractPlus>.

>

> Department of Plant Protection and Applied Microbiology,

University

> of Bari, Bari, Italy.

>

> Presently, the only effective treatment for celiac disease is a

> life-long gluten-free diet. In this work, we used a new mixture

of

> selected sourdough lactobacilli and fungal proteases to eliminate

> the toxicity of wheat flour during long-time fermentation.

> Immunological (R5 antibody-based sandwich and competitive

> enzyme-linked immunosorbent assay [ELISA] and R5 antibody-based

> Western blot), two-dimensional electrophoresis, and mass

> spectrometry (matrix-assisted laser desorption ionization-time of

> flight, strong-cation-exchange-liquid chromatography/capillary

> liquid chromatography-electrospray ionization-quadrupole-time of

> flight [sCX-LC/CapLC-ESI-Q-TOF], and high-pressure liquid

> chromatography-electrospray ionization-ion trap mass

spectrometry)

> analyses were used to determine the gluten concentration. Assays

> based on the proliferation of peripheral blood mononuclear cells

> (PBMCs) and gamma interferon production by PBMCs and intestinal

> T-cell lines (iTCLs) from 12 celiac disease patients were used to

> determine the protein toxicity of the pepsin-trypsin digests from

> fermented wheat dough (sourdough). As determined by R5-based

> sandwich and competitive ELISAs, the residual concentration of

> gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins

> were completely hydrolyzed, while ca. 20% of glutenins persisted.

> Low-molecular-weight epitopes were not detectable by

> SCX-LC/CapLC-ESI-Q-TOF mass spectrometry and R5-based Western

blot

> analyses. The kinetics of the hydrolysis of the 33-mer by

> lactobacilli were highly efficient. All proteins extracted from

> sourdough activated PBMCs and induced gamma interferon production

at

> levels comparable to the negative control. None of the iTCLs

> demonstrated immunoreactivity towards pepsin-trypsin digests.

Bread

> making was standardized to show the suitability of the detoxified

> wheat flour. Food processing by selected sourdough lactobacilli

and

> fungal proteases may be considered an efficient approach to

> eliminate gluten toxicity.

>

> PMID: 17513580 [PubMed - indexed for MEDLINE]

>

>

>

[Guest guest]

Hi Sara, sorry it's taken me so long to reply to you. I've been thinking

how to go about this. I think the best thing is to make the starter and

then have a recipe to make it into bread. Making the starter takes a

long time but very little effort. You need a bag of stoneground

wholemeal rye flour. I suggest using rye because the gluten is a

different type from wheat gluten, it doesn't stretch and catch the air

so you don't need to knead it and degrading it (as the sourdough does)

doesn't stop it rising. It doesn't rise much but pentosans in the flour

catch the air made by the yeast and raise the loaf.

So, the starter. Take 25g of flour and 50g of warm water. Mix and leave

in a warm place. I leave mine on top of the boiler so its warm but not

hot and I put a dry, clean cloth over it to keep out flies and keep in a

bit of damp. You add rye flour and water in the same proportions for

four days. By the fifth day, it should be bubbly and lo, yeast has found

it. It really is that simple. The only possible complication is that you

might like to leave the water in the daylight for 24 hours or so before

you use it to allow the chlorine to dissipate. Chlorinated water is

supposed to put bugs off and we want to encourage them. I suggest that

you do that bit and when (to your surprise) lots of wild yeasts are

throwing a party in your floury water, we will consider what to do next.

xx sally

Sass and Rem wrote:

>

> Sally, have you got a recipe please? Sara

>

>

>

> * sourdough bread deactivates gluten

>

>

>

> Here you are -- any old sourdough will do the trick, VSL not required

> though probably good stuff anyway. Celiac disease isn't a deficiency of

> bacteria -- the gluten damages the gut.

> Sally

>

> There are a batch of results on pub med about the effect of sourdough

> fermentation on gluten. The results are that sourdough bread is

> sufficiently gluten-free to be eaten by celiacs. It's quite easy.

>

> I have been making sourdough bread for Edith and she really likes it.

> She's also in good form at the moment. I can substitute it for bread

> everywhere in her diet. If anyone on a gluten-free diet wants to try it,

> the pub med results support the idea that fermentation substitutes for

> gluten-free, in effect making wheat and other cereals gluten-free.

>

> Sourdough is the old way of making bread. A hundred years ago, possibly

> 50 years ago, all bread would have been sourdough

> xxSally

>

> Entrez PubMed Results

>

> Item 1 of 1

>

> *1: *Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May

> 18.Click here to read

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus\

-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid\

=17513580

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus\

-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid\

=17513580>>

>

>

> Substance (MeSH Keyword)

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & Cmd=Link & \

LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%\

29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & Cmd=Link & \

LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%\

29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus>>,

>

>

> LinkOut

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch\

=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch\

=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>>

>

> Highly efficient gluten degradation by lactobacilli and fungal

> proteases during food processing: new perspectives for celiac

> disease.

>

> *Rizzello CG*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%\

20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%\

20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>>,

> *De Angelis M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Ange\

lis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Ange\

lis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>>,

> *Di Cagno R*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagn\

o%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagn\

o%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>>,

> *Camarca A*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%2\

0A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%2\

0A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>>,

> *Silano M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20\

M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20\

M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>>,

> *Losito I*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20\

I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20\

I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>>,

> *De Vincenzi M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vinc\

enzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVA\

bstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vinc\

enzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVA\

bstractPlus>>,

> *De Bari MD*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari\

%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari\

%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>>,

> *Palmisano F*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano\

%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano\

%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>>,

> *Maurano F*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%2\

0F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%2\

0F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>>,

> *Gianfrani C*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani\

%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani\

%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>>,

> *Gobbetti M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%\

20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstra\

ctPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%\

20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstra\

ctPlus>>.

>

> Department of Plant Protection and Applied Microbiology, University

> of Bari, Bari, Italy.

>

> Presently, the only effective treatment for celiac disease is a

> life-long gluten-free diet. In this work, we used a new mixture of

> selected sourdough lactobacilli and fungal proteases to eliminate

> the toxicity of wheat flour during long-time fermentation.

> Immunological (R5 antibody-based sandwich and competitive

> enzyme-linked immunosorbent assay [ELISA] and R5 antibody-based

> Western blot), two-dimensional electrophoresis, and mass

> spectrometry (matrix-assisted laser desorption ionization-time of

> flight, strong-cation-exchange-liquid chromatography/capillary

> liquid chromatography-electrospray ionization-quadrupole-time of

> flight [sCX-LC/CapLC-ESI-Q-TOF], and high-pressure liquid

> chromatography-electrospray ionization-ion trap mass spectrometry)

> analyses were used to determine the gluten concentration. Assays

> based on the proliferation of peripheral blood mononuclear cells

> (PBMCs) and gamma interferon production by PBMCs and intestinal

> T-cell lines (iTCLs) from 12 celiac disease patients were used to

> determine the protein toxicity of the pepsin-trypsin digests from

> fermented wheat dough (sourdough). As determined by R5-based

> sandwich and competitive ELISAs, the residual concentration of

> gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins

> were completely hydrolyzed, while ca. 20% of glutenins persisted.

> Low-molecular-weight epitopes were not detectable by

> SCX-LC/CapLC-ESI-Q-TOF mass spectrometry and R5-based Western blot

> analyses. The kinetics of the hydrolysis of the 33-mer by

> lactobacilli were highly efficient. All proteins extracted from

> sourdough activated PBMCs and induced gamma interferon production at

> levels comparable to the negative control. None of the iTCLs

> demonstrated immunoreactivity towards pepsin-trypsin digests. Bread

> making was standardized to show the suitability of the detoxified

> wheat flour. Food processing by selected sourdough lactobacilli and

> fungal proteases may be considered an efficient approach to

> eliminate gluten toxicity.

>

> PMID: 17513580 [PubMed - indexed for MEDLINE]

>

>

[Guest guest]

Sorry for butting in on Sara's question, but thanks so much for

explaining this in such detail Sally. You mentioned using kefir

before. Would someone just throw some kefir into the mix? Or would

that change the procedure entirely?

Also, this is a stupid question I'm sure, but do you measure the

flour and water on a scale? And if you do, where do you buy the

right kind of scale? In Canada all recipes are given in cups.

Gratefully,

Anita

>

> Hi Sara, sorry it's taken me so long to reply to you. I've been

thinking

> how to go about this. I think the best thing is to make the starter

and

> then have a recipe to make it into bread. Making the starter takes

a

> long time but very little effort. You need a bag of stoneground

> wholemeal rye flour. I suggest using rye because the gluten is a

> different type from wheat gluten, it doesn't stretch and catch the

air

> so you don't need to knead it and degrading it (as the sourdough

does)

> doesn't stop it rising. It doesn't rise much but pentosans in the

flour

> catch the air made by the yeast and raise the loaf.

>

> So, the starter. Take 25g of flour and 50g of warm water. Mix and

leave

> in a warm place. I leave mine on top of the boiler so its warm but

not

> hot and I put a dry, clean cloth over it to keep out flies and keep

in a

> bit of damp. You add rye flour and water in the same proportions

for

> four days. By the fifth day, it should be bubbly and lo, yeast has

found

> it. It really is that simple. The only possible complication is

that you

> might like to leave the water in the daylight for 24 hours or so

before

> you use it to allow the chlorine to dissipate. Chlorinated water is

> supposed to put bugs off and we want to encourage them. I suggest

that

> you do that bit and when (to your surprise) lots of wild yeasts are

> throwing a party in your floury water, we will consider what to do

next.

>

> xx sally

>

[Guest guest]

Hi Anita

I can't answer your question about the kefir but yes we would measure

the flour on kitchen scales, and water or other liquids in a measuring

jug. Most supermarkets sell these things, also shops like marks &

spencer and woolworths

Hope this helps

x

[Guest guest]

Hi Anita, I would buy a scale. I've got a US cookery book that nearly

drives me round the bend because it measures in volume and I'm trying to

measure by weight. For water in metric weight and volume are the same

but for everything else they are different. Otherwise just use the

proportions I guess -- one measure of flour to two of water but the

amounts that I am suggesting are quite small. Also the flour is heavier

so a volume of flour will weigh more than the same volume of water. I

would honestly buy a scale to use European recipes.

Yes, you could use kefir to start it off or to make sure it starts. The

good thing is that you keep using the starter (or variations of it) so

a) you don't have to go through this process again and whatever you

use at the beginning will adapt to your kitchen and the available

domestic yeast. I try not to use kefir so that Edith is getting a

variation in her microbe in take but whatever you use, over time, the

bugs will change to suit your kitchen

xx Sally

Anita wrote:

>

> Sorry for butting in on Sara's question, but thanks so much for

> explaining this in such detail Sally. You mentioned using kefir

> before. Would someone just throw some kefir into the mix? Or would

> that change the procedure entirely?

>

> Also, this is a stupid question I'm sure, but do you measure the

> flour and water on a scale? And if you do, where do you buy the

> right kind of scale? In Canada all recipes are given in cups.

>

> Gratefully,

> Anita

>

>

> >

> > Hi Sara, sorry it's taken me so long to reply to you. I've been

> thinking

> > how to go about this. I think the best thing is to make the starter

> and

> > then have a recipe to make it into bread. Making the starter takes

> a

> > long time but very little effort. You need a bag of stoneground

> > wholemeal rye flour. I suggest using rye because the gluten is a

> > different type from wheat gluten, it doesn't stretch and catch the

> air

> > so you don't need to knead it and degrading it (as the sourdough

> does)

> > doesn't stop it rising. It doesn't rise much but pentosans in the

> flour

> > catch the air made by the yeast and raise the loaf.

> >

> > So, the starter. Take 25g of flour and 50g of warm water. Mix and

> leave

> > in a warm place. I leave mine on top of the boiler so its warm but

> not

> > hot and I put a dry, clean cloth over it to keep out flies and keep

> in a

> > bit of damp. You add rye flour and water in the same proportions

> for

> > four days. By the fifth day, it should be bubbly and lo, yeast has

> found

> > it. It really is that simple. The only possible complication is

> that you

> > might like to leave the water in the daylight for 24 hours or so

> before

> > you use it to allow the chlorine to dissipate. Chlorinated water is

> > supposed to put bugs off and we want to encourage them. I suggest

> that

> > you do that bit and when (to your surprise) lots of wild yeasts are

> > throwing a party in your floury water, we will consider what to do

> next.

> >

> > xx sally

> >

>

>

> ------------------------------------------------------------------------

>

> No virus found in this incoming message.

> Checked by AVG Free Edition.

> Version: 7.5.516 / Virus Database: 269.19.2/1224 - Release Date: 14/01/2008

17:39

>

[Guest guest]

Thanks

Sally, I really appreciate this. Sleep is bad here so it actually looks like a

very complicated laboratory experiment at the moment but I’ll definitely

do it when I’ve had some sleep. SARA

-----Original

Message-----

From:

Autism-Biomedical-Europe

[mailto:Autism-Biomedical-Europe ] On Behalf Of Eva family

Sent: 15 January 2008 19:11

To:

Autism-Biomedical-Europe

Subject: Re:

sourdough bread deactivates gluten

Hi Sara, sorry it's taken me so long to reply to you.

I've been thinking

how to go about this. I think the best thing is to make the starter and

then have a recipe to make it into bread. Making the starter takes a

long time but very little effort. You need a bag of stoneground

wholemeal rye flour. I suggest using rye because the gluten is a

different type from wheat gluten, it doesn't stretch and catch the air

so you don't need to knead it and degrading it (as the sourdough does)

doesn't stop it rising. It doesn't rise much but pentosans in the flour

catch the air made by the yeast and raise the loaf.

So, the starter. Take 25g of flour and 50g of warm water. Mix and leave

in a warm place. I leave mine on top of the boiler so its warm but not

hot and I put a dry, clean cloth over it to keep out flies and keep in a

bit of damp. You add rye flour and water in the same proportions for

four days. By the fifth day, it should be bubbly and lo, yeast has found

it. It really is that simple. The only possible complication is that you

might like to leave the water in the daylight for 24 hours or so before

you use it to allow the chlorine to dissipate. Chlorinated water is

supposed to put bugs off and we want to encourage them. I suggest that

you do that bit and when (to your surprise) lots of wild yeasts are

throwing a party in your floury water, we will consider what to do next.

xx sally

Sass and Rem wrote:

>

> Sally, have you got a recipe please? Sara

>

>

>

> * sourdough bread deactivates

gluten

>

>

>

> Here you are -- any old sourdough will do the trick, VSL not required

> though probably good stuff anyway. Celiac disease isn't a deficiency of

> bacteria -- the gluten damages the gut.

> Sally

>

> There are a batch of results on pub med about the effect of sourdough

> fermentation on gluten. The results are that sourdough bread is

> sufficiently gluten-free to be eaten by celiacs. It's quite easy.

>

> I have been making sourdough bread for Edith and she really likes it.

> She's also in good form at the moment. I can substitute it for bread

> everywhere in her diet. If anyone on a gluten-free diet wants to try it,

> the pub med results support the idea that fermentation substitutes for

> gluten-free, in effect making wheat and other cereals gluten-free.

>

> Sourdough is the old way of making bread. A hundred years ago, possibly

> 50 years ago, all bread would have been sourdough

> xxSally

>

> Entrez PubMed Results

>

> Item 1 of 1

>

> *1: *Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May

> 18.Click here to read

> <http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid=17513580

> <http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid=17513580>>

>

>

> Substance (MeSH Keyword)

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & Cmd=Link & LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & Cmd=Link & LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

>

>

> LinkOut

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>

>

> Highly efficient gluten degradation by lactobacilli and fungal

> proteases during food processing: new perspectives for celiac

> disease.

>

> *Rizzello CG*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

> *De Angelis M*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Angelis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Angelis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

> *Di Cagno R*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagno%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagno%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

> *Camarca A*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%20A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%20A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

> *Silano M*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

> *Losito I*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

> *De Vincenzi M*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vincenzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vincenzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

> *De Bari MD*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

> *Palmisano F*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

> *Maurano F*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

> *Gianfrani C*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>,

> *Gobbetti M*

>

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>.

>

> Department of Plant Protection and Applied Microbiology, University

> of Bari, Bari, Italy.

>

> Presently, the only effective treatment for celiac disease is a

> life-long gluten-free diet. In this work, we used a new mixture of

> selected sourdough lactobacilli and fungal proteases to eliminate

> the toxicity of wheat flour during long-time fermentation.

> Immunological (R5 antibody-based sandwich and competitive

> enzyme-linked immunosorbent assay [ELISA] and R5 antibody-based

> Western blot), two-dimensional electrophoresis, and mass

> spectrometry (matrix-assisted laser desorption ionization-time of

> flight, strong-cation-exchange-liquid chromatography/capillary

> liquid chromatography-electrospray ionization-quadrupole-time of

> flight [sCX-LC/CapLC-ESI-Q-TOF], and high-pressure liquid

> chromatography-electrospray ionization-ion trap mass spectrometry)

> analyses were used to determine the gluten concentration. Assays

> based on the proliferation of peripheral blood mononuclear cells

> (PBMCs) and gamma interferon production by PBMCs and intestinal

> T-cell lines (iTCLs) from 12 celiac disease patients were used to

> determine the protein toxicity of the pepsin-trypsin digests from

> fermented wheat dough (sourdough). As determined by R5-based

> sandwich and competitive ELISAs, the residual concentration of

> gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins

> were completely hydrolyzed, while ca. 20% of glutenins persisted.

> Low-molecular-weight epitopes were not detectable by

> SCX-LC/CapLC-ESI-Q-TOF mass spectrometry and R5-based Western blot

> analyses. The kinetics of the hydrolysis of the 33-mer by

> lactobacilli were highly efficient. All proteins extracted from

> sourdough activated PBMCs and induced gamma interferon production at

> levels comparable to the negative control. None of the iTCLs

> demonstrated immunoreactivity towards pepsin-trypsin digests. Bread

> making was standardized to show the suitability of the detoxified

> wheat flour. Food processing by selected sourdough lactobacilli and

> fungal proteases may be considered an efficient approach to

> eliminate gluten toxicity.

>

> PMID: 17513580 [PubMed - indexed for MEDLINE]

>

>

[Guest guest]

It's really easy and the mixture doesn't jump about or talk

xx sally

Sass and Rem wrote:

>

> Thanks Sally, I really appreciate this. Sleep is bad here so it

> actually looks like a very complicated laboratory experiment at the

> moment but I’ll definitely do it when I’ve had some sleep. SARA

>

> * sourdough bread deactivates gluten

> >

> >

> >

> > Here you are -- any old sourdough will do the trick, VSL not required

> > though probably good stuff anyway. Celiac disease isn't a deficiency of

> > bacteria -- the gluten damages the gut.

> > Sally

> >

> > There are a batch of results on pub med about the effect of sourdough

> > fermentation on gluten. The results are that sourdough bread is

> > sufficiently gluten-free to be eaten by celiacs. It's quite easy.

> >

> > I have been making sourdough bread for Edith and she really likes it.

> > She's also in good form at the moment. I can substitute it for bread

> > everywhere in her diet. If anyone on a gluten-free diet wants to try it,

> > the pub med results support the idea that fermentation substitutes for

> > gluten-free, in effect making wheat and other cereals gluten-free.

> >

> > Sourdough is the old way of making bread. A hundred years ago, possibly

> > 50 years ago, all bread would have been sourdough

> > xxSally

> >

> > Entrez PubMed Results

> >

> > Item 1 of 1

> >

> > *1: *Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May

> > 18.Click here to read

> >

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus\

-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid\

=17513580

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus\

-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid\

=17513580>

>

> >

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus\

-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid\

=17513580

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus\

-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid\

=17513580>>>

>

> >

> >

> > Substance (MeSH Keyword)

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & Cmd=Link & \

LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%\

29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & Cmd=Link & \

LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%\

29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & Cmd=Link & \

LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%\

29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & Cmd=Link & \

LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%\

29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus>>>,

>

> >

> >

> > LinkOut

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch\

=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch\

=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch\

=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch\

=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>>>

> >

> > Highly efficient gluten degradation by lactobacilli and fungal

> > proteases during food processing: new perspectives for celiac

> > disease.

> >

> > *Rizzello CG*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%\

20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%\

20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%\

20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%\

20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>>>,

> > *De Angelis M*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Ange\

lis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Ange\

lis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Ange\

lis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Ange\

lis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>>>,

> > *Di Cagno R*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagn\

o%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagn\

o%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagn\

o%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagn\

o%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>>>,

> > *Camarca A*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%2\

0A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%2\

0A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%2\

0A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%2\

0A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>>>,

> > *Silano M*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20\

M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20\

M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20\

M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20\

M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>>>,

> > *Losito I*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20\

I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20\

I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20\

I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20\

I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>>>,

> > *De Vincenzi M*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vinc\

enzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVA\

bstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vinc\

enzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVA\

bstractPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vinc\

enzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVA\

bstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vinc\

enzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVA\

bstractPlus>>>,

> > *De Bari MD*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari\

%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari\

%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari\

%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari\

%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>>>,

> > *Palmisano F*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano\

%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano\

%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano\

%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano\

%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>>>,

> > *Maurano F*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%2\

0F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%2\

0F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%2\

0F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%2\

0F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>>>,

> > *Gianfrani C*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani\

%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani\

%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani\

%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani\

%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>>>,

> > *Gobbetti M*

> >

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%\

20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstra\

ctPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%\

20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstra\

ctPlus>

>

> >

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%\

20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstra\

ctPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%\

20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstra\

ctPlus>>>.

> >

> > Department of Plant Protection and Applied Microbiology, University

> > of Bari, Bari, Italy.

> >

> > Presently, the only effective treatment for celiac disease is a

> > life-long gluten-free diet. In this work, we used a new mixture of

> > selected sourdough lactobacilli and fungal proteases to eliminate

> > the toxicity of wheat flour during long-time fermentation.

> > Immunological (R5 antibody-based sandwich and competitive

> > enzyme-linked immunosorbent assay [ELISA] and R5 antibody-based

> > Western blot), two-dimensional electrophoresis, and mass

> > spectrometry (matrix-assisted laser desorption ionization-time of

> > flight, strong-cation-exchange-liquid chromatography/capillary

> > liquid chromatography-electrospray ionization-quadrupole-time of

> > flight [sCX-LC/CapLC-ESI-Q-TOF], and high-pressure liquid

> > chromatography-electrospray ionization-ion trap mass spectrometry)

> > analyses were used to determine the gluten concentration. Assays

> > based on the proliferation of peripheral blood mononuclear cells

> > (PBMCs) and gamma interferon production by PBMCs and intestinal

> > T-cell lines (iTCLs) from 12 celiac disease patients were used to

> > determine the protein toxicity of the pepsin-trypsin digests from

> > fermented wheat dough (sourdough). As determined by R5-based

> > sandwich and competitive ELISAs, the residual concentration of

> > gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins

> > were completely hydrolyzed, while ca. 20% of glutenins persisted.

> > Low-molecular-weight epitopes were not detectable by

> > SCX-LC/CapLC-ESI-Q-TOF mass spectrometry and R5-based Western blot

> > analyses. The kinetics of the hydrolysis of the 33-mer by

> > lactobacilli were highly efficient. All proteins extracted from

> > sourdough activated PBMCs and induced gamma interferon production at

> > levels comparable to the negative control. None of the iTCLs

> > demonstrated immunoreactivity towards pepsin-trypsin digests. Bread

> > making was standardized to show the suitability of the detoxified

> > wheat flour. Food processing by selected sourdough lactobacilli and

> > fungal proteases may be considered an efficient approach to

> > eliminate gluten toxicity.

> >

> > PMID: 17513580 [PubMed - indexed for MEDLINE]

> >

> >

[Guest guest]

This is what I wrote to the list

If you are going to try it I hope it works xx fingers crossed. Let us

know how you get on.

Sally

There are a batch of results on pub med about the effect of sourdough

fermentation on gluten. The results are that sourdough bread is

sufficiently gluten-free to be eaten by celiacs. It's quite easy.

I have been making sourdough bread for Edith and she really likes it.

She's also in good form at the moment. I can substitute it for bread

everywhere in her diet. If anyone on a gluten-free diet wants to try it,

the pub med results support the idea that fermentation substitutes for

gluten-free, in effect making wheat and other cereals gluten-free.

Sourdough is the old way of making bread. A hundred years ago, possibly

50 years ago, all bread would have been sourdough

xxSally

Entrez PubMed Results

Item 1 of 1

*1: *Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May

18.Click here to read

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus\

-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid\

=17513580>

Substance (MeSH Keyword)

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & Cmd=Link & \

LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%\

29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus>,

LinkOut

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch\

=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>

Highly efficient gluten degradation by lactobacilli and fungal

proteases during food processing: new perspectives for celiac

disease.

*Rizzello CG*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%\

20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>,

*De Angelis M*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Ange\

lis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>,

*Di Cagno R*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagn\

o%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>,

*Camarca A*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%2\

0A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>,

*Silano M*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20\

M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>,

*Losito I*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20\

I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>,

*De Vincenzi M*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vinc\

enzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVA\

bstractPlus>,

*De Bari MD*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari\

%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>,

*Palmisano F*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano\

%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>,

*Maurano F*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%2\

0F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>,

*Gianfrani C*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani\

%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>,

*Gobbetti M*

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%\

20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstra\

ctPlus>.

Department of Plant Protection and Applied Microbiology, University

of Bari, Bari, Italy.

Presently, the only effective treatment for celiac disease is a

life-long gluten-free diet. In this work, we used a new mixture of

selected sourdough lactobacilli and fungal proteases to eliminate

the toxicity of wheat flour during long-time fermentation.

Immunological (R5 antibody-based sandwich and competitive

enzyme-linked immunosorbent assay [ELISA] and R5 antibody-based

Western blot), two-dimensional electrophoresis, and mass

spectrometry (matrix-assisted laser desorption ionization-time of

flight, strong-cation-exchange-liquid chromatography/capillary

liquid chromatography-electrospray ionization-quadrupole-time of

flight [sCX-LC/CapLC-ESI-Q-TOF], and high-pressure liquid

chromatography-electrospray ionization-ion trap mass spectrometry)

analyses were used to determine the gluten concentration. Assays

based on the proliferation of peripheral blood mononuclear cells

(PBMCs) and gamma interferon production by PBMCs and intestinal

T-cell lines (iTCLs) from 12 celiac disease patients were used to

determine the protein toxicity of the pepsin-trypsin digests from

fermented wheat dough (sourdough). As determined by R5-based

sandwich and competitive ELISAs, the residual concentration of

gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins

were completely hydrolyzed, while ca. 20% of glutenins persisted.

Low-molecular-weight epitopes were not detectable by

SCX-LC/CapLC-ESI-Q-TOF mass spectrometry and R5-based Western blot

analyses. The kinetics of the hydrolysis of the 33-mer by

lactobacilli were highly efficient. All proteins extracted from

sourdough activated PBMCs and induced gamma interferon production at

levels comparable to the negative control. None of the iTCLs

demonstrated immunoreactivity towards pepsin-trypsin digests. Bread

making was standardized to show the suitability of the detoxified

wheat flour. Food processing by selected sourdough lactobacilli and

fungal proteases may be considered an efficient approach to

eliminate gluten toxicity.

PMID: 17513580 [PubMed - indexed for MEDLINE]

[Guest guest]

Mm I know what you mean. Edith used to eat sandwiches in moments and

still be hungry. Now she has to work at eating -- which is more restful

and gives the rest of us a chance to eat too. I'm really glad it's still

working. I've been worrying about you and feeling guilty in advance (if

you know what I mean)

xx Sally

Sass and Rem wrote:

>

> He’s still great! I’m really pleased with the bread. It is such a

> pleasure to see him actually really enjoy his food. He has to really

> gnaw at it too which I love watching. V. glad I tried it, thank you Sally.

>

> * sourdough bread deactivates gluten

>

>

>

> Sara has been giving Tom sourdough for a few weeks now. Maybe she will

> chime in with her findings. Mine are not relevant because Edith has not

> gone GF to sourdough. She's gone from bread to sourdough bread.

>

> xxSally

>

> Entrez PubMed Results

>

> Item 1 of 1

>

> *1: *Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May

> 18.Click here to read

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus\

-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid\

=17513580

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus\

-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid\

=17513580>

>

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus\

-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid\

=17513580

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=AbstractPlus\

-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlookup?view=long & pmid\

=17513580>>>

>

>

> Substance (MeSH Keyword)

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & Cmd=Link & \

LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%\

29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & Cmd=Link & \

LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%\

29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus>

>

>

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29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus

>

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LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%28MeSH%20Keyword%\

29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele\

ctor.Pubmed_HVAbstractPlus>>>,

>

>

> LinkOut

>

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=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch\

=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch\

=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & TermToSearch\

=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>>>

>

> Highly efficient gluten degradation by lactobacilli and fungal

> proteases during food processing: new perspectives for celiac

> disease.

>

> *Rizzello CG*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%\

20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%\

20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%\

20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Rizzello%\

20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>>>,

> *De Angelis M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Ange\

lis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Ange\

lis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Ange\

lis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Ange\

lis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAb\

stractPlus>>>,

> *Di Cagno R*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagn\

o%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagn\

o%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagn\

o%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Di%20Cagn\

o%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>>>,

> *Camarca A*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%2\

0A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%2\

0A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%2\

0A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Camarca%2\

0A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>>>,

> *Silano M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20\

M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20\

M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20\

M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Silano%20\

M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>>>,

> *Losito I*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20\

I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20\

I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20\

I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Losito%20\

I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstract\

Plus>>>,

> *De Vincenzi M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vinc\

enzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVA\

bstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vinc\

enzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVA\

bstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vinc\

enzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVA\

bstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Vinc\

enzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVA\

bstractPlus>>>,

> *De Bari MD*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari\

%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari\

%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari\

%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22De%20Bari\

%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbst\

ractPlus>>>,

> *Palmisano F*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano\

%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

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>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano\

%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano\

%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Palmisano\

%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>>>,

> *Maurano F*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%2\

0F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%2\

0F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%2\

0F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Maurano%2\

0F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstrac\

tPlus>>>,

> *Gianfrani C*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani\

%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

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>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani\

%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani\

%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gianfrani\

%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstr\

actPlus>>>,

> *Gobbetti M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%\

20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstra\

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>

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20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstra\

ctPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%\

20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstra\

ctPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22Gobbetti%\

20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_HVAbstra\

ctPlus>>>.

>

> Department of Plant Protection and Applied Microbiology, University

> of Bari, Bari, Italy.

>

> Presently, the only effective treatment for celiac disease is a

> life-long gluten-free diet. In this work, we used a new mixture of

> selected sourdough lactobacilli and fungal proteases to eliminate

> the toxicity of wheat flour during long-time fermentation.

> Immunological (R5 antibody-based sandwich and competitive

> enzyme-linked immunosorbent assay [ELISA] and R5 antibody-based

> Western blot), two-dimensional electrophoresis, and mass

> spectrometry (matrix-assisted laser desorption ionization-time of

> flight, strong-cation-exchange-liquid chromatography/capillary

> liquid chromatography-electrospray ionization-quadrupole-time of

> flight [sCX-LC/CapLC-ESI-Q-TOF], and high-pressure liquid

> chromatography-electrospray ionization-ion trap mass spectrometry)

> analyses were used to determine the gluten concentration. Assays

> based on the proliferation of peripheral blood mononuclear cells

> (PBMCs) and gamma interferon production by PBMCs and intestinal

> T-cell lines (iTCLs) from 12 celiac disease patients were used to

> determine the protein toxicity of the pepsin-trypsin digests from

> fermented wheat dough (sourdough). As determined by R5-based

> sandwich and competitive ELISAs, the residual concentration of

> gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins

> were completely hydrolyzed, while ca. 20% of glutenins persisted.

> Low-molecular-weight epitopes were not detectable by

> SCX-LC/CapLC-ESI-Q-TOF mass spectrometry and R5-based Western blot

> analyses. The kinetics of the hydrolysis of the 33-mer by

> lactobacilli were highly efficient. All proteins extracted from

> sourdough activated PBMCs and induced gamma interferon production at

> levels comparable to the negative control. None of the iTCLs

> demonstrated immunoreactivity towards pepsin-trypsin digests. Bread

> making was standardized to show the suitability of the detoxified

> wheat flour. Food processing by selected sourdough lactobacilli and

> fungal proteases may be considered an efficient approach to

> eliminate gluten toxicity.

>

> PMID: 17513580 [PubMed - indexed for MEDLINE]

>

>

[Guest guest]

Well I'm glad you weren't more cautious. Tom definitely had withdrawal

symptoms as described by Mr Shattock when we took him off gluten. The

funny thing is though, that not all the flour is made into sour dough,

is it? there's the starter/ leaven and then the production dough - all

fermented or whatever but then there's the final dough which isn't. I

wonder why that's ok. Sara x

* sourdough bread deactivates

gluten

>

>

>

> Sara has been giving Tom sourdough for a few weeks now. Maybe she will

> chime in with her findings. Mine are not relevant because Edith has

not

> gone GF to sourdough. She's gone from bread to sourdough bread.

>

> xxSally

>

> Entrez PubMed Results

>

> Item 1 of 1

>

> *1: *Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May

> 18.Click here to read

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst

ractPlus-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlooku

p?view=long & pmid=17513580

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst

ractPlus-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlooku

p?view=long & pmid=17513580>

>

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst

ractPlus-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlooku

p?view=long & pmid=17513580

>

<http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst

ractPlus-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlooku

p?view=long & pmid=17513580>>>

>

>

> Substance (MeSH Keyword)

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C

md=Link & LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%2

8MeSH%20Keyword%29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.Email

Report.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C

md=Link & LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%2

8MeSH%20Keyword%29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.Email

Report.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C

md=Link & LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%2

8MeSH%20Keyword%29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.Email

Report.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C

md=Link & LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%2

8MeSH%20Keyword%29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.Email

Report.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>>,

>

>

> LinkOut

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term

ToSearch=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele

ctor.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term

ToSearch=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele

ctor.Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term

ToSearch=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele

ctor.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term

ToSearch=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele

ctor.Pubmed_HVAbstractPlus>>>

>

> Highly efficient gluten degradation by lactobacilli and fungal

> proteases during food processing: new perspectives for celiac

> disease.

>

> *Rizzello CG*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R

izzello%20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R

izzello%20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R

izzello%20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R

izzello%20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus>>>,

> *De Angelis M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Angelis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSele

ctor.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Angelis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSele

ctor.Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Angelis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSele

ctor.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Angelis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSele

ctor.Pubmed_HVAbstractPlus>>>,

> *Di Cagno R*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

i%20Cagno%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

or.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

i%20Cagno%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

or.Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

i%20Cagno%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

or.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

i%20Cagno%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

or.Pubmed_HVAbstractPlus>>>,

> *Camarca A*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C

amarca%20A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C

amarca%20A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C

amarca%20A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C

amarca%20A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

Pubmed_HVAbstractPlus>>>,

> *Silano M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S

ilano%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

ubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S

ilano%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

ubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S

ilano%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

ubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S

ilano%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

ubmed_HVAbstractPlus>>>,

> *Losito I*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L

osito%20I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

ubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L

osito%20I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

ubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L

osito%20I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

ubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L

osito%20I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

ubmed_HVAbstractPlus>>>,

> *De Vincenzi M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Vincenzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSel

ector.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Vincenzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSel

ector.Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Vincenzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSel

ector.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Vincenzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSel

ector.Pubmed_HVAbstractPlus>>>,

> *De Bari MD*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Bari%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

or.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Bari%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

or.Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Bari%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

or.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

e%20Bari%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

or.Pubmed_HVAbstractPlus>>>,

> *Palmisano F*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P

almisano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P

almisano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P

almisano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P

almisano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus>>>,

> *Maurano F*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M

aurano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M

aurano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M

aurano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M

aurano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

Pubmed_HVAbstractPlus>>>,

> *Gianfrani C*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

ianfrani%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

ianfrani%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

ianfrani%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

ianfrani%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

r.Pubmed_HVAbstractPlus>>>,

> *Gobbetti M*

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

obbetti%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector

..Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

obbetti%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector

..Pubmed_HVAbstractPlus>

>

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

obbetti%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector

..Pubmed_HVAbstractPlus

>

<http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

obbetti%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector

..Pubmed_HVAbstractPlus>>>.

>

> Department of Plant Protection and Applied Microbiology, University

> of Bari, Bari, Italy.

>

> Presently, the only effective treatment for celiac disease is a

> life-long gluten-free diet. In this work, we used a new mixture of

> selected sourdough lactobacilli and fungal proteases to eliminate

> the toxicity of wheat flour during long-time fermentation.

> Immunological (R5 antibody-based sandwich and competitive

> enzyme-linked immunosorbent assay [ELISA] and R5 antibody-based

> Western blot), two-dimensional electrophoresis, and mass

> spectrometry (matrix-assisted laser desorption ionization-time of

> flight, strong-cation-exchange-liquid chromatography/capillary

> liquid chromatography-electrospray ionization-quadrupole-time of

> flight [sCX-LC/CapLC-ESI-Q-TOF], and high-pressure liquid

> chromatography-electrospray ionization-ion trap mass spectrometry)

> analyses were used to determine the gluten concentration. Assays

> based on the proliferation of peripheral blood mononuclear cells

> (PBMCs) and gamma interferon production by PBMCs and intestinal

> T-cell lines (iTCLs) from 12 celiac disease patients were used to

> determine the protein toxicity of the pepsin-trypsin digests from

> fermented wheat dough (sourdough). As determined by R5-based

> sandwich and competitive ELISAs, the residual concentration of

> gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins

> were completely hydrolyzed, while ca. 20% of glutenins persisted.

> Low-molecular-weight epitopes were not detectable by

> SCX-LC/CapLC-ESI-Q-TOF mass spectrometry and R5-based Western blot

> analyses. The kinetics of the hydrolysis of the 33-mer by

> lactobacilli were highly efficient. All proteins extracted from

> sourdough activated PBMCs and induced gamma interferon production at

> levels comparable to the negative control. None of the iTCLs

> demonstrated immunoreactivity towards pepsin-trypsin digests. Bread

> making was standardized to show the suitability of the detoxified

> wheat flour. Food processing by selected sourdough lactobacilli and

> fungal proteases may be considered an efficient approach to

> eliminate gluten toxicity.

>

> PMID: 17513580 [PubMed - indexed for MEDLINE]

>

>

[Guest guest]

I know what you mean. I'm making one now. I had the 150g starter so I

added 250g of new flour to make production sourdough and let that

sour/ferment for 24 hours. I took out 150g the new starter and added

450g new flour to the remainder. I kneaded that for 10 mins and left it

to rise for 8 hours (from 10am till just now) and then I formed it into

a loaf shape and dropped it in a tin for another couple of hours. At 8pm

I hope to bake it. So 250g has fermented for 24 hours and 450g for

probably 10. The sourdough starter was so sour that it was hard to taste

it without pulling a face, that soured the bigger lump of dough -- and

then one hopes, that bigger lump soured a whole loaf.

The proof of the pudding is in the eating, as it were. That's why I'm

glad Tom is doing fine.

Sally

Sass and Rem wrote:

>

> Well I'm glad you weren't more cautious. Tom definitely had withdrawal

> symptoms as described by Mr Shattock when we took him off gluten. The

> funny thing is though, that not all the flour is made into sour dough,

> is it? there's the starter/ leaven and then the production dough - all

> fermented or whatever but then there's the final dough which isn't. I

> wonder why that's ok. Sara x

>

> * sourdough bread deactivates

> gluten

> >

> >

> >

> > Sara has been giving Tom sourdough for a few weeks now. Maybe she will

> > chime in with her findings. Mine are not relevant because Edith has

> not

> > gone GF to sourdough. She's gone from bread to sourdough bread.

> >

> > xxSally

> >

> > Entrez PubMed Results

> >

> > Item 1 of 1

> >

> > *1: *Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May

> > 18.Click here to read

> >

> <http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst

> <http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst>

> ractPlus-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlooku

> <http://aem.asm.org/cgi/pmidlooku>

> p?view=long & pmid=17513580

> >

> <http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst

> <http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst>

> ractPlus-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlooku

> <http://aem.asm.org/cgi/pmidlooku>

> p?view=long & pmid=17513580>

> >

> >

> <http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst

> <http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst>

> ractPlus-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlooku

> <http://aem.asm.org/cgi/pmidlooku>

> p?view=long & pmid=17513580

> >

> <http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst

> <http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?PrId=3051 & itool=Abst>

> ractPlus-def & uid=17513580 & db=pubmed & url=http://aem.asm.org/cgi/pmidlooku

> <http://aem.asm.org/cgi/pmidlooku>

> p?view=long & pmid=17513580>>>

> >

> >

> > Substance (MeSH Keyword)

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C>

> md=Link & LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%2

> 8MeSH%20Keyword%29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.Email

> Report.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C>

> md=Link & LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%2

> 8MeSH%20Keyword%29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.Email

> Report.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C>

> md=Link & LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%2

> 8MeSH%20Keyword%29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.Email

> Report.Pubmed_ReportSelector.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pcsubstance & DbFrom=pubmed & C>

> md=Link & LinkName=pubmed_pcsubstance_mesh & LinkReadableName=Substance%20%2

> 8MeSH%20Keyword%29 & IdsFromResult=17513580 & ordinalpos=1 & itool=Email.Email

> Report.Pubmed_ReportSelector.Pubmed_HVAbstractPlus>>>,

> >

> >

> > LinkOut

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term>

> ToSearch=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele

> ctor.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term>

> ToSearch=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele

> ctor.Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term>

> ToSearch=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele

> ctor.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Cmd=ShowLinkOut & Db=pubmed & Term>

> ToSearch=17513580 & ordinalpos=1 & itool=Email.EmailReport.Pubmed_ReportSele

> ctor.Pubmed_HVAbstractPlus>>>

> >

> > Highly efficient gluten degradation by lactobacilli and fungal

> > proteases during food processing: new perspectives for celiac

> > disease.

> >

> > *Rizzello CG*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R>

> izzello%20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R>

> izzello%20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R>

> izzello%20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22R>

> izzello%20CG%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus>>>,

> > *De Angelis M*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Angelis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSele

> ctor.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Angelis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSele

> ctor.Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Angelis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSele

> ctor.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Angelis%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSele

> ctor.Pubmed_HVAbstractPlus>>>,

> > *Di Cagno R*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> i%20Cagno%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

> or.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> i%20Cagno%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

> or.Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> i%20Cagno%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

> or.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> i%20Cagno%20R%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

> or.Pubmed_HVAbstractPlus>>>,

> > *Camarca A*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C>

> amarca%20A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

> Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C>

> amarca%20A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

> Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C>

> amarca%20A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

> Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22C>

> amarca%20A%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

> Pubmed_HVAbstractPlus>>>,

> > *Silano M*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S>

> ilano%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

> ubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S>

> ilano%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

> ubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S>

> ilano%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

> ubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22S>

> ilano%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

> ubmed_HVAbstractPlus>>>,

> > *Losito I*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L>

> osito%20I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

> ubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L>

> osito%20I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

> ubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L>

> osito%20I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

> ubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22L>

> osito%20I%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.P

> ubmed_HVAbstractPlus>>>,

> > *De Vincenzi M*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Vincenzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSel

> ector.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Vincenzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSel

> ector.Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Vincenzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSel

> ector.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Vincenzi%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSel

> ector.Pubmed_HVAbstractPlus>>>,

> > *De Bari MD*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Bari%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

> or.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Bari%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

> or.Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Bari%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

> or.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22D>

> e%20Bari%20MD%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelect

> or.Pubmed_HVAbstractPlus>>>,

> > *Palmisano F*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P>

> almisano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P>

> almisano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P>

> almisano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22P>

> almisano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus>>>,

> > *Maurano F*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M>

> aurano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

> Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M>

> aurano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

> Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M>

> aurano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

> Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22M>

> aurano%20F%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector.

> Pubmed_HVAbstractPlus>>>,

> > *Gianfrani C*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G>

> ianfrani%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G>

> ianfrani%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G>

> ianfrani%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G>

> ianfrani%20C%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelecto

> r.Pubmed_HVAbstractPlus>>>,

> > *Gobbetti M*

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G>

> obbetti%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector

> .Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G>

> obbetti%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector

> .Pubmed_HVAbstractPlus>

> >

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G>

> obbetti%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector

> .Pubmed_HVAbstractPlus

> >

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G

> <http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed & Cmd=Search & Term=%22G>

> obbetti%20M%22%5BAuthor%5D & itool=Email.EmailReport.Pubmed_ReportSelector

> .Pubmed_HVAbstractPlus>>>.

> >

> > Department of Plant Protection and Applied Microbiology, University

> > of Bari, Bari, Italy.

> >

> > Presently, the only effective treatment for celiac disease is a

> > life-long gluten-free diet. In this work, we used a new mixture of

> > selected sourdough lactobacilli and fungal proteases to eliminate

> > the toxicity of wheat flour during long-time fermentation.

> > Immunological (R5 antibody-based sandwich and competitive

> > enzyme-linked immunosorbent assay [ELISA] and R5 antibody-based

> > Western blot), two-dimensional electrophoresis, and mass

> > spectrometry (matrix-assisted laser desorption ionization-time of

> > flight, strong-cation-exchange-liquid chromatography/capillary

> > liquid chromatography-electrospray ionization-quadrupole-time of

> > flight [sCX-LC/CapLC-ESI-Q-TOF], and high-pressure liquid

> > chromatography-electrospray ionization-ion trap mass spectrometry)

> > analyses were used to determine the gluten concentration. Assays

> > based on the proliferation of peripheral blood mononuclear cells

> > (PBMCs) and gamma interferon production by PBMCs and intestinal

> > T-cell lines (iTCLs) from 12 celiac disease patients were used to

> > determine the protein toxicity of the pepsin-trypsin digests from

> > fermented wheat dough (sourdough). As determined by R5-based

> > sandwich and competitive ELISAs, the residual concentration of

> > gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins

> > were completely hydrolyzed, while ca. 20% of glutenins persisted.

> > Low-molecular-weight epitopes were not detectable by

> > SCX-LC/CapLC-ESI-Q-TOF mass spectrometry and R5-based Western blot

> > analyses. The kinetics of the hydrolysis of the 33-mer by

> > lactobacilli were highly efficient. All proteins extracted from

> > sourdough activated PBMCs and induced gamma interferon production at

> > levels comparable to the negative control. None of the iTCLs

> > demonstrated immunoreactivity towards pepsin-trypsin digests. Bread

> > making was standardized to show the suitability of the detoxified

> > wheat flour. Food processing by selected sourdough lactobacilli and

> > fungal proteases may be considered an efficient approach to

> > eliminate gluten toxicity.

> >

> > PMID: 17513580 [PubMed - indexed for MEDLINE]

> >

> >