Gluten free fermented amaranth product for celiacs

Celiac disease, one of the clinical forms of food allergies, is caused by intolerance to the protein product gluten, which is found in large quantities in wheat, rye, barley and corn flour. Patients with celiac disease need to consume gluten‑free protein products. One of these products can be amaranth flour. Objective — to determine the protein spectrum of amaranth flour and the dietary supplement MAF (fermented amaranth flour) using the classical Osborn method. Materials and methods. The protein spectrum was determined by the Osborn method by direct extraction with the following solvents: distilled water, 4% solution NaCl, 60% isopropanol, 1% NaOH solution, 20% trichloroacetic acid (TCA) solution. The protein content was determined by the Lowry method. Limited proteolysis of amaranth proteins was conducted with chymosin (ph 3.5). The content of oligopeptides was determined by the protein content in the supernatant after extraction with TCA. The content of albumins was identified by the protein content in the supernatant after extraction with water (minus the content of oligopeptides). The content of globulins was assessed by the protein content in the supernatant after extraction with 4% NaCl solution (minus the protein content in the supernatant after extraction with water). The content of the alkali‑soluble (gluten‑like) fraction was defined by the protein content in the supernatant after extraction with solution NaOH (minus the protein content after extraction with NaCl solution). Results. It was established that the content of albumins and globulins in amaranth flour is 25—30% of the total protein level, the prolamin (alcohol‑soluble) fraction is less than 3% and the alkali‑soluble (glutelin) fraction is more than 65%. After limited proteolysis, the content of albumins and globulins was more than 70%, the oligopeptide fraction increased significantly (up to 20%) and the «glutelin» fraction was almost absent. Conclusions. After limited proteolysis of the amaranth flour, the content of the alkali‑soluble fraction was significantly reduced, but the content of albumins, globulins and oligopeptides increased. It is recommended that patients with celiac disease consume the gluten‑free protein product MAF.