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Correspondence/Rebuttal
Comment on Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin Ana María Calderón De La Barca, and Rodrigo Sigala-Robles J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.7b04588 • Publication Date (Web): 27 Dec 2017 Downloaded from http://pubs.acs.org on December 28, 2017
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Comment on Microbial Transglutaminase Used in Bread Preparation at
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Standard Bakery Concentrations Does Not Increase Immunodetectable
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Amounts of Deamidated Gliadin
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Calderón de la Barca A.M.*a
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Sigala-Robles R.a
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a
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Victoria, km 0.6, Hermosillo 83304, Sonora, Mexico.
Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a la
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AUTHOR INFORMATION
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*Corresponding author
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Phone: +52 (662) 289 24 00 ext. 288. E-mail:
[email protected].
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Notes
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The authors declare no competing financial interest.
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In the issue 32 of the Journal of Agricultural and Food Chemistry (Vol 65, 2017) Heil et
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al.1 report that there are no differences between immunodetectable deamidated peptides in
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protein extracts from bread treated with microbial transglutaminase (mTG) and those
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extracted from conventional bread. Therefore, they suggest that there is not a relationship
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between the increase in celiac disease (CD) and the use of mTG in baked goods, contrary to
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that we and other authors hypothesized before.
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Technically, this is a wonderful done work. However, to look for deamidated gliadins by
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mTG in wheat bread is a non-sense, because the human gastrointestinal tract is able to do it,
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and CD patient do not intake gluten-containing bread. Heil et al.1 kindly cite our previous
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work “Thus, there is a latent risk in celiac patients to elicit or increase their immune
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response against the gluten-free bakery products made by mTG treatment...” 2. As it is
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written, our comment to this respect was about the gluten-free bakery products not the
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wheat-containing ones. Additionally, they cited our work2 at the method section as a
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reference for the positive control preparation, but 2000 units of mTG/kg of flour, is 70 fold
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the mTG we used in our experiments. That way, there is no comparison between both
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studies.
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In addition, the western blots used by Heil et al.1 are not the best way to quantify
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differences in immunity. If they were used ELISA, probably the faint immunodetected
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glutenins (Fig. 5 C and F) by high titer IgG and IgA antibodies of CD patients could be
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differentially quantified according to the added mTG.
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REFERENCES
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(1) Heil, A.; Ohsam, J.; van Genugten, B.; Diez, O.; Yokoyama, K.; Kumazawa, Y.;
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Pasternack, R.; Hils, M. Microbial transglutaminase used in bread preparation at standard
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bakery concentrations does not increase immunodetectable amounts of deamidated gliadin.
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J Agric Food Chemistry. 2017, 65, 6982-6990.
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(2) Cabrera-Chávez, F.; Rouzaud-Sández, O.; Sotelo-Cruz, N.; Calderón de la Barca, A. M.
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Transglutaminase treatment of wheat and maize prolamins of bread increases the serum
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IgA reactivity of celiac disease patients. J. Agric Food Chemistry. 2008, 56, 1387−1391.
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