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A-GLUTEN: nontoxic gluten for intolerant people
A lifelong gluten-free (GF) diet is mandatory to normalize the intestinal mucosa of gluten intolerant people. We previously found that enzyme treatment (transamidation) by microbial transglutaminase of gluten was effective in suppressing the inflammatory response in these patients without influencing its main technological properties. Herein, we show new food prepared by mixing rice flour with transamidated gluten that acquires wheat-like sensory features. This finding highlights the value of transamidated wheat gluten to improve nutritional and sensory parameters of common GF food
Mauro Rossi, Vincenzo De Sena
Mauro Rossi is Research Director at the Italian National Research Council (CNR)-Institute of Food Sciences (ISA) and Head of the Immunobiology Unit. He has 30-year work experience in the field of the Biochemistry and Immunology of the small intestine. His research focuses on the immunology of the small intestine, mainly on the mechanisms of tolerance to food antigens and on the development of microbiological and enzymatic strategies to down-regulate the intestinal hypersensitivity to wheat gluten. He is also involved in basic and oriented applied research on probiotics.
