Response to comment by Calderon de la Barca and Sigala-Robles on "Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin"

To our publication "Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin" in Journal of Agricultural and Food Chemistry 2017 Aug 16;65(32):6982-6990 we received a comment by Calderon de la Ba...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2017-12
Main Authors: Heil, Andreas, Yokoyama, Keiichi, Kumazawa, Yoshiyuki, Hils, Martin
Format: Article
Language:English
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:To our publication "Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin" in Journal of Agricultural and Food Chemistry 2017 Aug 16;65(32):6982-6990 we received a comment by Calderon de la Barca an Sigala-Robles. Essentially the authors question the sense of analyzing MTG-treated bread in relation to celiac disease (because celiac patients do not eat bread) and also the technique of Western blotting we applied. In this response we point out that in the context of circulating hypotheses on a potential celiac disease triggering effect of MTG-treated bread in addition to diagnosed celiac patients two further groups have to be considered: non-diagnosed celiacs as well as genetically predisposed individuals. Both groups are not following gluten free diets. Further, we explain the advantage of Western blotting compared to ELISA in order to reveal any activity of MTG on gluten at standard bakery and magnitudes higher MTG doses.
ISSN:1520-5118