Gluten hypersensitivities and their impact on the production of gluten-free beer
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REVIEW ARTICLE
Gluten hypersensitivities and their impact on the production of gluten‑free beer Małgorzata Gumienna1 · Barbara Górna1 Received: 27 March 2020 / Revised: 18 July 2020 / Accepted: 25 July 2020 © The Author(s) 2020
Abstract This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Dietary Uses defines celiac disease, gluten-free products, and gluten-free beer. It describes diet-dependent diseases, which require a gluten-free diet, and groups of potential consumers of gluten-free beer. This article describes the use of oats as a raw material for the production of brewing malt and its usefulness in the production of beer. It specifies how the technological process of standard beer production needs to be modified so that the product meets the requirements of patients with celiac disease. The article also provides an overview of literature data on the production of gluten-free beer from pseudocereal malts, such as sorghum malt, buckwheat malt, amaranth malt, and quinoa malt. Keywords Celiac disease · Gluten-free beer · Hypersensitivities gluten and wheat · Pseudocereals Abbreviations CD Celiac disease GFD Gluten-free diet EmA Endomysial Antibody Assay tTG Tissue transglutaminase DGP Direct antibodies against deamidated gliadin peptides TGs Transglutaminases GSE Gluten-sensitive enteropathy DLG German Agricultural Society IgA Immunoglobulin A IgE Immunoglobulin E PEP Prolyl endopeptidase AN-PEP Aspergillus niger Prolyl endopeptidase FDA Food and Drug Administration NCGS Non-celiac gluten sensitivity
* Małgorzata Gumienna [email protected] 1
Department of Fermentation and Biosynthesis, Faculty of Food Sciences and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60‑624 Poznan, Poland
Introduction Cereal crops are a major food source for mankind. Wheat, rice, and barley are among the major cereal crops grown worldwide [1]. The dietary components of cereals, such as lipids, carbohydrates, and proteins, play an instrumental role in processing and nutritional quality for food [2]. Cereal storage proteins constitute about 8–15 percent of total flour weight and can be classified into albumins, globulins, gliadins, and glutenins, on the basis of their solubility. Of these fractions, monomeric gliadins and polymeric glutenins constitute the gluten proteins [3, 4], but mainly the former are responsible for adverse reactions on the part of the human immune system. Gluten proteins have an unusual chemical composition. They contain large amounts of prolamin and glutamine, which, respectively, make up about 15% and 35% of amino acid residues [4]. These amino acids are highly resistant to human gastrointestinal digestion, and in genetically predisposed persons, their contact with the intestinal mucosa triggers an immune response [4, 5]. This response to gluten is initiated by t
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