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Recent advances in biotechnological methods for wheat gluten immunotoxicity abolishment – a review

100%

Bradauskiene V. , Vaiciulyte-Funk L. , Shah B. R. , Cernauskas D. , Tita M. A.

Polish Journal of Food and Nutrition Sciences

2021

tom 71

nr 1

Due to the increasing incidence of gluten intolerance, researchers are focusing on finding ways to eliminate immunotoxicity of wheat, this would allow the use of wheat products for gluten-intolerant consumers. The article reviews recent studies on biotechnological methods to eliminate and reduce the immunogenicity of wheat products. So far, many gluten removal methods have been proposed, but their efficacy levels were quite different. Enzymatic treatment of gluten fragments can be considered the simplest and non-invasive tool to eliminate the toxicity of gliadins and glutenins. For this purpose, various endogenous enzymes derived from cereals, and also those of bacterial, fungal, plant, and animal origin can be used in food processing. Some of the enzymes hydrolyze gluten, others block the action of toxic protein fragments. The majority of studies were carried out using lactic acid bacteria cultures, as single strains or in consortia. Satisfactory results have been achieved using bacterial and plant enzymes, but the complete elimination of gluten immunogenicity is still possible by using fungal proteases, engineered enzymes or combining several treatments, for example, by using lactic acid fermentation or germination with fungal proteases. However, the question of how degradation of gluten affects the quality of flour (dough) in practice remains unanswered. It is not clear whether the products of such wheat flour are better and safer than those made from starches and whether their price and quality are acceptable to consumers. The insights presented in this review will be helpful to other researchers and cereal-based food producers in choosing ways to reduce gluten immunogenicity.

Metals uptake by wastewater irrigated vegetables and their daily dietary intake in Peshawar, Pakistan

86%

Khan S. A. , Liu X. , Shah B. R. , Fan W. , Li H. , Khan S. B. , Ahmad Z.

Ecological Chemistry and Engineering. S

2015

tom Vol. 22, nr 1

125--139

Vegetables are important source of nutrients for human body. Wastewater irrigation may lead to contamination of these vegetables and cause possible health risk. In the present study impact of waste water irrigation on metals uptake (Fe, Mn, Ni, Co, Zn, Cd, Cr and Pb) by five commonly consumed vegetables (radish, cabbage, lettuce, cauliflower and spinach) grown in the suburbs of Peshawar were investigated using AAS (Atomic Absorption spectrophotometer). The uptake and accumulation of metals for vegetables irrigated with wastewater were significantly (p < 0.05) higher than tube well irrigated vegetables and permissible limits of WHO/FAO. Among the edible parts of vegetables maximum accumulation of Mn, Pb and Cd occurred in radish followed by Ni and Fe in spinach while Cr and Zn were high in cauliflower and cabbage. The estimated daily intake of metals (DIM) revealed that at present the consumption of studied vegetables were under the tolerable limits of (US-EPA, IRIS), however intake of metals in waste water irrigated vegetables were significantly high and can cause health hazards in the long run.

Warzywa są ważnym źródłem składników odżywczych dla organizmu człowieka. Nawadnianie ściekami może prowadzić do zanieczyszczenia tych warzyw i powodować zagrożenie dla zdrowia. Zbadano wpływ nawadniania roślin ściekami na pobieranie metali (Fe, Mn, Ni, Co, Zn, Cd, Cr i Pb) przez pięć powszechnie spożywanych warzyw (rzodkiewka, kapusta, sałata, kalafior i szpinak), uprawianych na przedmieściach Peszawaru. Stężenia metali oznaczono za pomocą AAS (atomowej spektrometrii absorpcyjnej). Pobieranie i akumulacja metali w warzywach nawadnianych ściekami były istotnie (p < 0,05) wyższe niż dopuszczalne granice podawane przez WHO/FAO. Wśród części jadalnych warzyw maksymalna akumulacja Mn, Pb i Cd wystąpiła w rzodkiewce, Ni i Fe w szpinaku, natomiast Cr i Zn w kalafiorze i kapuście. Oszacowane dzienne stężenie metali w diecie ludności wykazało, że obecna ich ilość w badanych warzywach mieściła się w dopuszczalnych granicach (US-EPA, IRIS), jednak stężenia metali w warzywach nawadnianych ściekami były wysokie, co może powodować zagrożenie dla zdrowia w dłuższym okresie.