Actinidin reduces gluten-derived immunogenic peptides reaching the small intestine in an in vitro semi-dynamic gastrointestinal tract digestion model

• Published in: Food research international 2022-09, Vol.159, p.111560-111560, Article 111560
• Main Authors: Jayawardana, Isuri A., Boland, Mike J., Loo, Trevor S., McNabb, Warren C., Montoya, Carlos A.
• Format: Article
• Language: English
• Subjects: Actinidin; Gastrointestinal tract digestion; Gluten; Immunogenic peptides; In vitro semi-dynamic gastrointestinal model
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.111560

[Display omitted] •In vitro gastric and small intestinal digestion of gluten was accelerated by actinidin.•Actinidin rapidly hydrolysed immunogenic peptides during in vitro gastric digestion.•Rapid gastric proteolysis of immunogenic peptides reduced the amount of immunogenic peptides reaching the small intestine.•Fewer immunogenic peptides in the small intestine may reduce the risk of gluten-related health disorders. Actinidin, a cysteine protease in green kiwifruit (Actinidia deliciosa), has been identified as a potential enzyme to hydrolyse gluten within the lumen of the gastrointestinal tract (GIT). The present study aimed to further evaluate the effect of purified actinidin sourced from green kiwifruit on the digestion of gluten and the release of immunogenic peptides during GIT digestion using an in vitro semi-dynamic GIT digestion model. Purified gluten was digested for 180 min with or without actinidin and subsequently analysed for free amino groups (o-phthaldialdehyde) to determine the degree of hydrolysis (DH), gluten R5 epitopes (ELISA), and peptide profiles (mass spectrometry). Strong interactions were observed between treatment (GIT digestion with or without actinidin) and digestion time for the DH of gluten (P