Coeliac disease is a disorder of the small intestine that affects predisposed individuals when they ingest gluten. The diagnosis and occurrence of coeliac disease worldwide is increasing; it is estimated to be 0.5 to 2.0% in westernised countries.
Coeliacs have to endure a gluten free diet. This entails not eating any products made from gluten containing crops such as wheat, rye, barley and oats.
The Codex Alimentarius Commission of the World Health Organization and the FAO distinguishes gluten-free foods as those consisting of ingredients with a gluten level of less than 20 ppm or those which have been rendered gluten free through processing with a gluten level of less than 20 ppm. In Australia, less than 5ppm is considered to be gluten free and less than 20ppm is considered to be low gluten. Low gluten products with less than 20ppm can be safely tolerated by Coeliacs (as endorsed by the Coeliac Society of Australia).
A research group in Italy have recently published their findings showing that they are able to reduce amounts of gluten in bread by using the bacteria Lactobacilli, this bacteria also used in food manufacturing food such as yoghurt. In addition to the Lactobacilli this group used fungal proteases that in combination with the lactobacilli they ferment and breakdown gluten. \
After this fermentation, the residual concentration of gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins were completely broken down, while about 20% of glutenins persisted. None of the proteins extracted from the bread were able to elicit an immune response from cells. Food processing by sourdough lactobacilli and fungal proteases may be a new and improved approach to eliminate gluten from bread.
This is great news for coeliacs as they may soon be eating gluten free bread made from wheat.
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