Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion

J Agric Food Chem. 2015 Mar 18;63(10):2660-7. doi: 10.1021/jf505461x. Epub 2015 Mar 5.


The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples.

Keywords: alpha-amylase/trypsin inhibitor; brush border membrane; celiac disease; gluten; in vitro human digestion; nsLTP; pasta; wheat allergy.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Antigens, Plant / chemistry
  • Antigens, Plant / metabolism*
  • Celiac Disease / metabolism
  • Cooking
  • Digestion
  • Electrophoresis, Polyacrylamide Gel
  • Glutens / chemistry
  • Glutens / metabolism*
  • Humans
  • Models, Biological
  • Swine
  • Triticum / chemistry
  • Triticum / metabolism*


  • Antigens, Plant
  • Glutens