dr john williams the wheat protein & coeliac consortium · dr john williams - executive officer...
TRANSCRIPT
http://commodityinstitute.com/latest-news/136-the-wheat-gluten-peptide-miracle-and-coeliac-beast
REFERENCE PAPER
Dr John Williams - Executive officer
Professor Rudi Appels – Chairman International Wheat Genome Sequencing Consortium
Dr Angela Juhasz, Murdoch University Agricultural Biotechnology Centre
Dr Geoffrey Annison – Health/Nutrition at the Australian Food & Grocery Council
Mark Laucke – Laucke Flour Mills
Ken Dods – Principal Food Scientist, WA ChemCentre
Dr Kristian Ronacher – food nutritionist (previously with CSIRO Food Division)
Professor Dean Diepeveen, Murdoch University Agricultural Biotechnology Centre
Associate Professor Chris Florides, Murdoch University Agricultural Biotechnology Centre
Hugo Kruik, Lesaffre and Australian Society of Bakers
Stephen Noonan, traditional bakers group; Dr Alistair Watson, wheat industry economist
CONSORTIUM TEAM:
True: Wheat has been feeding much of the world for 6-7000 years
- despite having offending gluten peptides
False: Wheat has been consumed for 6-7000 years
True – Wheaten products have been consumed but only after hydrolysis with water + enzyme activity
RAPID DOUGH NO-TIME DOUGH LESS TIME METHOD METHOD BUSINESS CULTURE
BAKERS’ OBJECTIVE: TO DECREASE TIME & COST
WHAT IS DIFFERENT TODAY:
1. LESS FERMENTATION TIME
PLANT MILLERS/BAKERS FOOD BREEDERS MANUFACTURERS
WHAT IS DIFFERENT TODAY:
2. ADDED GLUTEN (SINCE 1970) Source: Kasarda, USDA, 2013
IMPROVE RHEOLOGICAL PROPERTIES
INCREASE FOOD FUNCTIONALITY
ENHANCE RESISTANCE AGAINST PESTS & DISEASES
WHAT IS DIFFERENT TODAY:
3. MORE NON-FERMENTATED WHEAT FOODS
High incidence of coeliac disease in Mediterranean countries
Unleavened bread, cous-cous, spaghettis, pastas, biscuits, noodles, batters
Medical impact:• Chronic inflammatory coeliac disease or gluten intolerance• Coeliac disease is latent with triggering factors (eg inadequate microbia)• 40% of Caucasians have gene predisposition• No remission has been medically recorded - chronic• 3.5 million European and 2 million US people have coeliac disease• Diagnosis is costly and intrusive making un-diagnosis high • 22 percent of US consumers were following a gluten-free diet in 2014_________________________________________________
Market impact:• Flat wheat prices compared to other grains• Negative protein grade spreads – penalties for higher protein• Less value for protein wheat• Grain sorghum prices have been higher than milling wheat prices
WE SUSPECT THE REAL PROBLEM IS UNHYDROLYSED GLUTEN OVERLOAD CAUSING DIS-EASE
(> 20-50 grams of gluten per day)
Consortium Objective:
To make wheaten bread safer for consumersby hydrolysing the gluten
within normal commercial processesand within the confines of time and cost
SOLUTION LIMITS
Cannot simply remove wheat proteins a. complex gluten peptides - 16,000 fragmentsb. plant nutritional & diseases/pest benefitsc. visco-elastic-extensibility rheological propertiesd. issues with genetically-modified foods
Cannot simply remove added glutena. problems with dough variability & dough inconsistencyb. decreased dough elasticity when bran/grain are addedc. food manufacturing would have less functionalityd. many foods would be less saleable
Cannot simply remove non-fermented wheaten foodsa. there needs to be consumer choiceb. foods need to meet lifestyle demandsc. wheat products are nutritious
The International Wheat Genome Sequencing ConsortiumSource: Rudi Appels, 2015
RESEARCH BREAK-THROUGH1. THE BASIC GENOME (DNA HELIX) OF WHEAT
DNA molecules for optical mapping
Building a complete picture of the genome provides access to every gene coding for a protein
Source: Rudi Appels, 2015
RESEARCH BREAK-THROUGH2. ProPepper – database of cereal prolamin epitopes,
peptides, and proteins (Source: Angela Juhasz, 2015)
• 2,484 cereal proteins • 37,914 cereal peptides• 833 epitopes (antigens that trigger immune response)
• 94,924 protein-epitope connections• 119,069 peptide-epitope connections• 667,402 digestions by enzymes
MALDI-TOF EQUIPMENT IS USED TO IDENTIFY PROTEINS BASED ON MOLECULAR WEIGHT
28998 31359 33720 36081 38442Mass (m/z)
0
10
20
30
40
50
60
70
80
90
100
% Intensit
y
Voyager Spec #1=>AdvBC(256,0.1,0.1)=>NR(4.00)=>SM15[BP = 31590.1, 174]
31604
3139131220
31979
3209533768
31781
34000
3110030691
3058432307
3024835260
33474
30081
3909135057
34703 35560
3857236938
29137.0 32159.8 35182.6 38205.4Mass (m/z)
0
10
20
30
40
50
60
70
80
90
% Intensit
y
3206139142
31380
35272
3404531866
32291
30571
3124033485
337993070739352
30246
3545634242
3508030059
399236053 36979
Normal bread from shorter fermentation
Bread from longer fermentation
Source: Rudi Appels, 2015
- Then determine amino acid sequences through chromatography
- Then identify linkages to the coeliac epitopes
- Then have proof of concept throughhuman clinical trials
1. Test human reaction to different fermentation methods
2. Discover enzymes to denature offending peptides
3. Develop a commercial rapid test for peptide denaturing
4. Promote more appropriate food production techniques
5. Create the research basis for a sustainable health claim
RESEARCH DIRECTION
PROOF OF CONCEPTANALYTICS ZERO UNHYDROLYSED GLUTEN
1. This is an industry problem
2. There are serious limits to possible solutions
3. Need to test peptides-epitopes before & after using different fermentation methods
4. Need to identify the best fermentation-hydrolysis technique within commercial confines
5. Need to obtain proof of concept through human clinical trials
AIMS
A. To develop appropriate industry guidelines, protocols, and labelling
B. To improve dough fermentation effectiveness
C. To decrease effective dough fermentation time
D. To find a simple cheap quick gluten residue measurement test for bakers & medics
E. To apply solutions and appropriate health labelling for food manufacturers
CONCLUSIONS