Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes: Diminishing toxic effects in intestinal epithelial cells

S. M. Stenman, K. Lindfors, J. I. Venäläinen, A. Hautala, P. T. Männistö, J. A. Garcia-Horsman, Anu Kaukovirta-Norja, S. Auriola, T. Mauriala, M. Mäki, J. Kaukinen (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

26 Citations (Scopus)

Abstract

Currently the only treatment for coeliac disease is a lifelong gluten‐free diet excluding food products containing wheat, rye and barley. There is, however, only scarce evidence as to harmful effects of rye in coeliac disease. To confirm the assumption that rye should be excluded from the coeliac patient's diet, we now sought to establish whether rye secalin activates toxic reactions in vitro in intestinal epithelial cell models as extensively as wheat gliadin. Further, we investigated the efficacy of germinating cereal enzymes from oat, wheat and barley to hydrolyse secalin into short fragments and whether secalin‐induced harmful effects can be reduced by such pretreatment. In the current study, secalin elicited toxic reactions in intestinal Caco‐2 epithelial cells similarly to gliadin: it induced epithelial cell layer permeability, tight junctional protein occludin and ZO‐1 distortion and actin reorganization. In high‐performance liquid chromatography and mass spectroscopy (HPLC‐MS), germinating barley enzymes provided the most efficient degradation of secalin and gliadin peptides and was thus selected for further in vitro analysis. After germinating barley enzyme pretreatment, all toxic reactions induced by secalin were ameliorated. We conclude that germinating enzymes from barley are particularly efficient in the degradation of rye secalin. In future, these enzymes might be utilized as a novel medical treatment for coeliac disease or in food processing in order to develop high‐quality coeliac‐safe food products.
Original languageEnglish
Pages (from-to)242-249
JournalClinical and Experimental Immunology
Volume161
Issue number2
DOIs
Publication statusPublished - 2010
MoE publication typeA1 Journal article-refereed

Fingerprint

Glutens
Poisons
Celiac Disease
Hordeum
Epithelial Cells
Gliadin
Enzymes
Triticum
Diet
Occludin
Food
Food Handling
Liquid Chromatography
Abdomen
Edible Grain
Secale
Actins
Permeability
Mass Spectrometry
Peptides

Keywords

  • Caco-2
  • coeliac disease
  • germinating cereal enzymes
  • innate immunity
  • permeability

Cite this

Stenman, S. M., Lindfors, K., Venäläinen, J. I., Hautala, A., Männistö, P. T., Garcia-Horsman, J. A., ... Kaukinen, J. (2010). Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes: Diminishing toxic effects in intestinal epithelial cells. Clinical and Experimental Immunology, 161(2), 242-249. https://doi.org/10.1111/j.1365-2249.2010.04119.x
Stenman, S. M. ; Lindfors, K. ; Venäläinen, J. I. ; Hautala, A. ; Männistö, P. T. ; Garcia-Horsman, J. A. ; Kaukovirta-Norja, Anu ; Auriola, S. ; Mauriala, T. ; Mäki, M. ; Kaukinen, J. / Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes : Diminishing toxic effects in intestinal epithelial cells. In: Clinical and Experimental Immunology. 2010 ; Vol. 161, No. 2. pp. 242-249.
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abstract = "Currently the only treatment for coeliac disease is a lifelong gluten‐free diet excluding food products containing wheat, rye and barley. There is, however, only scarce evidence as to harmful effects of rye in coeliac disease. To confirm the assumption that rye should be excluded from the coeliac patient's diet, we now sought to establish whether rye secalin activates toxic reactions in vitro in intestinal epithelial cell models as extensively as wheat gliadin. Further, we investigated the efficacy of germinating cereal enzymes from oat, wheat and barley to hydrolyse secalin into short fragments and whether secalin‐induced harmful effects can be reduced by such pretreatment. In the current study, secalin elicited toxic reactions in intestinal Caco‐2 epithelial cells similarly to gliadin: it induced epithelial cell layer permeability, tight junctional protein occludin and ZO‐1 distortion and actin reorganization. In high‐performance liquid chromatography and mass spectroscopy (HPLC‐MS), germinating barley enzymes provided the most efficient degradation of secalin and gliadin peptides and was thus selected for further in vitro analysis. After germinating barley enzyme pretreatment, all toxic reactions induced by secalin were ameliorated. We conclude that germinating enzymes from barley are particularly efficient in the degradation of rye secalin. In future, these enzymes might be utilized as a novel medical treatment for coeliac disease or in food processing in order to develop high‐quality coeliac‐safe food products.",
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Stenman, SM, Lindfors, K, Venäläinen, JI, Hautala, A, Männistö, PT, Garcia-Horsman, JA, Kaukovirta-Norja, A, Auriola, S, Mauriala, T, Mäki, M & Kaukinen, J 2010, 'Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes: Diminishing toxic effects in intestinal epithelial cells', Clinical and Experimental Immunology, vol. 161, no. 2, pp. 242-249. https://doi.org/10.1111/j.1365-2249.2010.04119.x

Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes : Diminishing toxic effects in intestinal epithelial cells. / Stenman, S. M.; Lindfors, K.; Venäläinen, J. I.; Hautala, A.; Männistö, P. T.; Garcia-Horsman, J. A.; Kaukovirta-Norja, Anu; Auriola, S.; Mauriala, T.; Mäki, M.; Kaukinen, J. (Corresponding Author).

In: Clinical and Experimental Immunology, Vol. 161, No. 2, 2010, p. 242-249.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes

T2 - Diminishing toxic effects in intestinal epithelial cells

AU - Stenman, S. M.

AU - Lindfors, K.

AU - Venäläinen, J. I.

AU - Hautala, A.

AU - Männistö, P. T.

AU - Garcia-Horsman, J. A.

AU - Kaukovirta-Norja, Anu

AU - Auriola, S.

AU - Mauriala, T.

AU - Mäki, M.

AU - Kaukinen, J.

PY - 2010

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N2 - Currently the only treatment for coeliac disease is a lifelong gluten‐free diet excluding food products containing wheat, rye and barley. There is, however, only scarce evidence as to harmful effects of rye in coeliac disease. To confirm the assumption that rye should be excluded from the coeliac patient's diet, we now sought to establish whether rye secalin activates toxic reactions in vitro in intestinal epithelial cell models as extensively as wheat gliadin. Further, we investigated the efficacy of germinating cereal enzymes from oat, wheat and barley to hydrolyse secalin into short fragments and whether secalin‐induced harmful effects can be reduced by such pretreatment. In the current study, secalin elicited toxic reactions in intestinal Caco‐2 epithelial cells similarly to gliadin: it induced epithelial cell layer permeability, tight junctional protein occludin and ZO‐1 distortion and actin reorganization. In high‐performance liquid chromatography and mass spectroscopy (HPLC‐MS), germinating barley enzymes provided the most efficient degradation of secalin and gliadin peptides and was thus selected for further in vitro analysis. After germinating barley enzyme pretreatment, all toxic reactions induced by secalin were ameliorated. We conclude that germinating enzymes from barley are particularly efficient in the degradation of rye secalin. In future, these enzymes might be utilized as a novel medical treatment for coeliac disease or in food processing in order to develop high‐quality coeliac‐safe food products.

AB - Currently the only treatment for coeliac disease is a lifelong gluten‐free diet excluding food products containing wheat, rye and barley. There is, however, only scarce evidence as to harmful effects of rye in coeliac disease. To confirm the assumption that rye should be excluded from the coeliac patient's diet, we now sought to establish whether rye secalin activates toxic reactions in vitro in intestinal epithelial cell models as extensively as wheat gliadin. Further, we investigated the efficacy of germinating cereal enzymes from oat, wheat and barley to hydrolyse secalin into short fragments and whether secalin‐induced harmful effects can be reduced by such pretreatment. In the current study, secalin elicited toxic reactions in intestinal Caco‐2 epithelial cells similarly to gliadin: it induced epithelial cell layer permeability, tight junctional protein occludin and ZO‐1 distortion and actin reorganization. In high‐performance liquid chromatography and mass spectroscopy (HPLC‐MS), germinating barley enzymes provided the most efficient degradation of secalin and gliadin peptides and was thus selected for further in vitro analysis. After germinating barley enzyme pretreatment, all toxic reactions induced by secalin were ameliorated. We conclude that germinating enzymes from barley are particularly efficient in the degradation of rye secalin. In future, these enzymes might be utilized as a novel medical treatment for coeliac disease or in food processing in order to develop high‐quality coeliac‐safe food products.

KW - Caco-2

KW - coeliac disease

KW - germinating cereal enzymes

KW - innate immunity

KW - permeability

U2 - 10.1111/j.1365-2249.2010.04119.x

DO - 10.1111/j.1365-2249.2010.04119.x

M3 - Article

VL - 161

SP - 242

EP - 249

JO - Clinical and Experimental Immunology

JF - Clinical and Experimental Immunology

SN - 0009-9104

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