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1.发明申请公开(公告)号：US20100221384A1
公开(公告)日：2010-09-02
申请号：US12312240
申请日：2007-10-29
CPC分类号： A21D2/268 , A21D2/265 , A21D6/00 , A23J3/346 , A23L5/25 , A23L7/107 , A23L33/18 , C12Y203/02013
摘要： The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said treatment drastically reduces or completely eliminates the toxicity of gluten or similar products derived from other cereals. The method uses the catalytic activity of microbial transglutaminase and, in particular, its ability to bind proteins in cereal flour or semolina to an alkylated (C1-C4) derivative of lysine. After the treatment said proteins extracted from flour show a substantially lowered immuno-stimulatory activity in celiac patients T lymphocytes.
摘要翻译： 本发明涉及一种用于治疗面粉，粗面粉和蛋白质提取物的用途的方法，该蛋白质提取物来源于已知会刺激受腹腔疾病（CD）患者的病理免疫反应的谷物。 所述处理大大减少或完全消除了由其他谷物衍生的麸质或类似产品的毒性。 该方法使用微生物转谷氨酰胺酶的催化活性，特别是其将谷物粉或粗粉质中的蛋白质与赖氨酸的烷基化（C1-C4）衍生物结合的能力。 处理后，从面粉中提取的蛋白质在乳糜泻患者T淋巴细胞中显示出显着降低的免疫刺激活性。
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公开(公告)号：US09730458B2
公开(公告)日：2017-08-15
申请号：US12312240
申请日：2007-10-29
CPC分类号： A21D2/268 , A21D2/265 , A21D6/00 , A23J3/346 , A23L5/25 , A23L7/107 , A23L33/18 , C12Y203/02013
摘要： The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said treatment drastically reduces or completely eliminates the toxicity of gluten or similar products derived from other cereals. The method uses the catalytic activity of microbial transglutaminase and, in particular, its ability to bind proteins in cereal flour or semolina to an alkylated (C1-C4) derivative of lysine. After the treatment said proteins extracted from flour show a substantially lowered immuno-stimulatory activity in celiac patients T lymphocytes.
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公开(公告)号：US20150272171A1
公开(公告)日：2015-10-01
申请号：US14432461
申请日：2013-04-29
摘要： The method allows to obtain gluten detoxified flours suitable for the preparation of bakery products and pasta made from wheat.With the use of the method gluten proteins undergo structural changes that do not activate in patients suffering from celiac disease, the cascade of inflammatory cytokines. Such structural changes, in addition, do not affect the technical properties of the flours that form the dough, therefore allowing the preparation of detoxified products, similar in taste and appearance to those commonly used in Mediterranean diet and which are intended not only for the people who suffer from intolerance to gluten, but for the whole population. The widespread use of such detoxified products in large part of the population has the purpose, in a totally innovative way, to provoke the reduction of gluten's effects in people's health and therefore to the decrease in the incidence of celiac disease.
摘要翻译： 该方法可以获得适合面包制品和小麦制成的面食的面筋解毒面粉。 通过使用该方法，麸质蛋白质经历结构性变化，在患有腹部疾病，炎性细胞因子级联的患者中不起作用。 此外，这种结构变化不影响形成面团的面粉的技术性质，因此允许制备与地中海饮食中常用的那些相似的味道和外观的解毒产品，不仅适用于人们 谁遭受不容忍麸质，但对整个人口。 这种解毒产品在大部分人群中的广泛应用，其目的是以一种完全创新的方式激发麸质对人体健康的影响，并因此降低乳糜泻的发生率。
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