Celiac disease is an autoimmune illness activated by gluten peptides produced during gastrointestinal digestion. A simulated in vitro digestion of gluten was conducted to define the profile and kinetic release pattern of immunogenic gluten peptides in a physiologically relevant food matrix. White bread was digested using the INFOGEST in vitro standardised digestion protocol from 0 to 240 min and subsequently analysed by SDS-PAGE, quantitative LC-MS/MS, untargeted LC-MS/MS and ELISA. The release profile of six gluten peptides was defined by quantitative LC-MS/MS; none were detected in the gastric phase, but rapidly peaked in the intestinal phase. These results were corroborated by the ELISA analysis. Untargeted proteomics identified 83 immunogenic peptides. Their qualitative concentrations were defined throughout digestion, demonstrating complex relationships through proteolysis. This analysis suggests immunogenic gluten may peak within the intestinal duodenum and gives new insights into the complexity of gluten digestion from a physiologically relevant food matrix.

腹腔疾病是由胃肠消化过程中产生的麸质肽激活的自身免疫性疾病。进行了面筋的模拟体外消化，以定义生理相关食品基质中免疫原性面筋肽的概况和动力学释放模式。使用INFOGEST在体外消化白面包从0到240分钟的标准消化方案，然后通过SDS-PAGE，定量LC-MS / MS，非靶向LC-MS / MS和ELISA分析。通过定量LC-MS / MS确定了六种麸质肽的释放曲线。在胃期未检测到，但在肠期迅速达到峰值。ELISA分析证实了这些结果。未靶向的蛋白质组学鉴定了83种免疫原性肽。在整个消化过程中确定了它们的定性浓度，表明了通过蛋白水解的复杂关系。该分析表明，具有免疫原性的面筋可能在十二指肠内达到峰值，并为从生理相关食物基质中消化面筋的复杂性提供了新的见解。