851
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Chu PT, Lin CS, Chen WJ, Chen CF, Wen HW. Detection of gliadin in foods using a quartz crystal microbalance biosensor that incorporates gold nanoparticles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6483-6492. [PMID: 22694361 DOI: 10.1021/jf2047866] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
This work develops a label-free gliadin immunosensor that is based on changes in the frequency of a quartz crystal microbalance (QCM) chip. A higher sensitivity was obtained by applying 25 nm gold nanoparticles (AuNPs) to the surface of a bare QCM electrode. Subsequently, chicken anti-gliadin antibodies (IgY) were immobilized directly on the AuNP-modified surface by cross-linking amine groups in IgY with glutaraldehyde. Experimental results revealed that the change in frequency exhibited when 2 ppm gliadin was bound to the AuNP-modified electrode was 35 Hz (48%) greater than that of the bare gold electrode. The linear dynamic range in 60% ethanol was from 1 × 10(1) to 2 × 10(5) ppb gliadin, and the calculated limit of detection (LOD) was 8 ppb. The entire detection process was completed in 40 min and was highly repeatable. Additionally, the AuNP-modified QCM system generated results in the detection of gliadin in 10 commercial food products that were consistent with those obtained using an AOAC-approved gliadin kit. In conclusion, the QCM platform provides a potential alternative means of ensuring that people with wheat allergies and celiac patients have access to gliadin-free food.
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Affiliation(s)
- Pei-Tzu Chu
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
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852
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Ma FM, Xu SY, Xu ML, Guo XR. The influence of water soluble pentosan on viscoelasticity of gluten. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.12.030] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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853
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Stone A, Avramenko N, Abbott D, Classen H, Nickerson M. Functional Attributes of Proteins Withdrawn from Different Stages of a Commercial Ethanol Fuel/Distillers Dried Grains with Solubles Process Using a Wheat Feedstock. Cereal Chem 2012. [DOI: 10.1094/cchem-01-12-0003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Andrea Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8
| | - Nicole Avramenko
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8
| | - Dawn Abbott
- Department of Animal and Poultry Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8
| | - Hank Classen
- Department of Animal and Poultry Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8
- Corresponding author. Phone: (306) 966-5030. Fax: (306) 966-8898
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854
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Adams GG, Kök MS, Imran S, Harding SE, Ilyas M, Tatham AS. The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease. Biotechnol Genet Eng Rev 2012; 28:115-30. [PMID: 22616484 DOI: 10.5661/bger-28-115] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Gary G Adams
- University of Nottingham, Faculty of Medicine and Health Science, Insulin and Diabetes Experimental Research (IDER) Group, Clifton Boulevard, Nottingham NG7 2RD, UK.
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855
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Lindfors K, Lähdeaho ML, Kalliokoski S, Kurppa K, Collin P, Mäki M, Kaukinen K. Future treatment strategies for celiac disease. Expert Opin Ther Targets 2012; 16:665-75. [PMID: 22620264 DOI: 10.1517/14728222.2012.688808] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
INTRODUCTION Ingestion of dietary gluten in wheat, rye and barley by celiac patients leads to small-bowel mucosal villous atrophy, crypt hyperplasia and massive inflammation, often coupled with clinical symptoms and signs. Currently, the only effective treatment is a strict life-long gluten-free diet excluding all gluten-containing food products. In view of the extremely restricted nature of the diet, new treatment options would clearly be desirable. AREAS COVERED The improved understanding of celiac disease pathogenesis has enabled researchers to suggest alternative strategies to treat the disorder. This review covers current approaches toward developing an appropriate drug and discusses the possible problems associated with these approaches. EXPERT OPINION Phase II clinical trials are already ongoing to test the efficacy of novel alternative treatments for celiac disease. Before any of the candidates can enter Phase III trials, however, researchers must develop novel reliable non-invasive surrogate markers for intestinal injury and disease activity which also accurately reflect patient-related outcomes. Any novel medication for celiac disease should be as effective and safe as the gluten-free diet, and this constitutes a challenge for drug development. It is thus likely that the first medication entering the market will be supplementary to rather than substitute the gluten-free diet.
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Affiliation(s)
- Katri Lindfors
- University of Tampere and Tampere University Hospital, School of Medicine, Pediatric Research Center, Finn-Medi 3, FIN-33014, Tampere, Finland.
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856
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Delcour JA, Joye IJ, Pareyt B, Wilderjans E, Brijs K, Lagrain B. Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products. Annu Rev Food Sci Technol 2012; 3:469-92. [DOI: 10.1146/annurev-food-022811-101303] [Citation(s) in RCA: 311] [Impact Index Per Article: 25.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
| | - Iris J. Joye
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
| | - Bram Pareyt
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
| | - Edith Wilderjans
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
| | - Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
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857
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Gómez AV, Ferrer E, Añón MC, Puppo MC. Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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858
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Effect of glutens of different quality on dough characteristics and breadmaking performance. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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859
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Functionalizing maize zein in viscoelastic dough systems through fibrous, β-sheet-rich protein networks: An alternative, physicochemical approach to gluten-free breadmaking. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.10.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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860
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Dickerson F, Stallings C, Origoni A, Vaughan C, Khushalani S, Yolken R. Markers of gluten sensitivity in acute mania: a longitudinal study. Psychiatry Res 2012; 196:68-71. [PMID: 22386570 DOI: 10.1016/j.psychres.2011.11.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/16/2011] [Revised: 11/06/2011] [Accepted: 11/12/2011] [Indexed: 11/18/2022]
Abstract
Increased levels of antibodies to gliadin, which is derived from the wheat protein gluten, have been reported in schizophrenia and bipolar disorder in cross-sectional studies. We examined longitudinally the levels of antibody reactivity to gliadin in acute mania. The sample included 60 individuals assessed during a hospital stay for acute mania, 39 at a 6-month follow-up, and a sample of 143 non-psychiatric controls. Antibodies to gliadin were measured by enzyme immunoassay. The relationship of the antibodies to the clinical course of mania was analyzed by the use of regression models. Individuals with mania had significantly increased levels of IgG antibodies to gliadin, but not other markers of celiac disease, at baseline compared with controls in multivariate analyses. However, these levels were not significantly different from those of controls at the six month follow-up. Among the individuals with mania, elevated levels at follow-up were significantly associated with re-hospitalization in the 6-month follow-up period. The monitoring and control of gluten sensitivity may have significant effects on the management of individuals hospitalized with acute mania.
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Affiliation(s)
- Faith Dickerson
- The Stanley Research Program at Sheppard Pratt, Baltimore, MD, USA.
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861
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Tehseen S, Anjum FM, Pasha I, Khan MI, Saeed F. Suitability of spring wheat varieties for the production of best quality pizza. Journal of Food Science and Technology 2012; 51:1517-24. [PMID: 25114342 DOI: 10.1007/s13197-012-0666-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/04/2012] [Accepted: 02/17/2012] [Indexed: 11/25/2022]
Abstract
The selection of appropriate wheat cultivars is an imperative issue in product development and realization. The nutritional profiling of plants and their cultivars along with their suitability for development of specific products is of considerable interests for multi-national food chains. In this project, Pizza-Hut Pakistan provided funds for the selection of suitable newly developed Pakistani spring variety for pizza production. In this regard, the recent varieties were selected and evaluated for nutritional and functional properties for pizza production. Additionally, emphasis has been paid to assess all varieties for their physico-chemical attributes, rheological parameters and mineral content. Furthermore, pizza prepared from respective flour samples were further evaluated for sensory attributes Results showed that Anmool, Abadgar, Imdad, SKD-1, Shafaq and Moomal have higher values for protein, gluten content, pelshenke value and SDS sedimentation and these were relatively better in studied parameters as compared to other varieties although which were considered best for good quality pizza production. TD-1 got significantly highest score for flavor of pizza and lowest score was observed from wheat variety Kiran. Moreover, it is concluded from current study that all wheat varieties except TJ-83 and Kiran exhibited better results for flavor.
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Affiliation(s)
- Saima Tehseen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Faqir Muhammad Anjum
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Farhan Saeed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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862
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Mena MC, Lombardía M, Hernando A, Méndez E, Albar JP. Comprehensive analysis of gluten in processed foods using a new extraction method and a competitive ELISA based on the R5 antibody. Talanta 2012; 91:33-40. [DOI: 10.1016/j.talanta.2011.12.073] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2011] [Revised: 12/22/2011] [Accepted: 12/28/2011] [Indexed: 12/16/2022]
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863
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Gao X, Appelbee MJ, Mekuria GT, Chalmers KJ, Mather DE. A second 'overexpression' allele at the Glu-B1 high-molecular-weight glutenin locus of wheat: sequence characterisation and functional effects. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2012; 124:333-343. [PMID: 21938472 DOI: 10.1007/s00122-011-1708-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2011] [Accepted: 09/07/2011] [Indexed: 05/31/2023]
Abstract
Bread is one of the major constituents of the human diet and wheat (Triticum aestivum L.) is the most important cereal for bread making. The gluten proteins (glutenins and gliadins) are recognised as important components affecting the processing quality of wheat flour. In this research, we investigated a particular glutenin subunit allele in an Australian cultivar, H45. Based on protein and DNA assays, the Glu-B1 allele of H45 seems to be Glu-B1al, an allele that includes a functional duplication of a gene encoding an x-type high-molecular-weight glutenin subunit, and is thought to increase dough strength through overexpression of that subunit. Yet H45 does not have the dough properties that would be expected if it carries the Glu-B1al allele. After confirming that H45 overexpresses Bx subunits and that it has relatively low un-extractable polymeric protein (an indicator of weak dough), we cloned and sequenced two Bx genes from H45. The sequences of the two genes differ from each other, and they each differ by four single-nucleotide polymorphisms (SNPs) from the sequence that has been reported for the Glu-B1al x-type glutenin genes of the Canadian wheat cultivar Glenlea. One of the SNPs leads to an extra cysteine residue in one of the subunits. The presence of this additional cysteine may explain the dough properties of H45 through effects on cross-linkage within or between glutenin subunits. We propose that the Glu-B1 allele of H45 be designated Glu-B1br, and we present evidence that Glu-B1br is co-inherited with low un-extractable polymeric protein.
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Affiliation(s)
- Xin Gao
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, SA, 5064, Australia
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864
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Abstract
Celiac sprue is an inflammatory disease of the small intestine caused by dietary gluten and treated by adherence to a life-long gluten-free diet. The recent identification of immunodominant gluten peptides, the discovery of their cogent properties, and the elucidation of the mechanisms by which they engender immunopathology in genetically susceptible individuals have advanced our understanding of the molecular pathogenesis of this complex disease, enabling the rational design of new therapeutic strategies. The most clinically advanced of these is oral enzyme therapy, in which enzymes capable of proteolyzing gluten (i.e., glutenases) are delivered to the alimentary tract of a celiac sprue patient to detoxify ingested gluten in situ. In this chapter, we discuss the key challenges for discovery and preclinical development of oral enzyme therapies for celiac sprue. Methods for lead identification, assay development, gram-scale production and formulation, and lead optimization for next-generation proteases are described and critically assessed.
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Affiliation(s)
- Michael T Bethune
- Division of Biology, California Institute of Technology, Pasadena, California, USA
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865
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Kuktaite R, Plivelic TS, Türe H, Hedenqvist MS, Gällstedt M, Marttila S, Johansson E. Changes in the hierarchical protein polymer structure: urea and temperature effects on wheat gluten films. RSC Adv 2012. [DOI: 10.1039/c2ra21812g] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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866
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Rombouts I, Lagrain B, Lamberts L, Celus I, Brijs K, Delcour JA. Wheat gluten amino acid analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection. Methods Mol Biol 2012; 828:329-337. [PMID: 22125156 DOI: 10.1007/978-1-61779-445-2_26] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
This chapter describes an accurate and user-friendly method for determining amino acid composition of wheat gluten proteins and their gliadin and glutenin fractions. The method consists of hydrolysis of the peptide bonds in 6.0 M hydrochloric acid solution at 110°C for 24 h, followed by evaporation of the acid and separation of the free amino acids by high-performance anion-exchange chromatography with integrated pulsed amperometric detection. In contrast to conventional methods, the analysis requires neither pre- or postcolumn derivatization, nor a time-consuming oxidation or derivatization step prior to hydrolysis. Correction factors account for incomplete release of Val and Ile even after hydrolysis for 24 h, and for losses of Ser during evaporation. Gradient conditions including an extra eluent allow multiple sequential sample analyses without risk of Glu accumulation on the anion-exchange column which otherwise would result from high Gln levels in gluten proteins.
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Affiliation(s)
- Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Leuven, Belgium.
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867
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Zhuang Q, Zhang Z, Chen F, Xia G. Comparative and evolutionary analysis of new variants of ω-gliadin genes from three A-genome diploid wheats. J Appl Genet 2011; 53:125-31. [PMID: 22072274 DOI: 10.1007/s13353-011-0075-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2011] [Revised: 10/07/2011] [Accepted: 10/14/2011] [Indexed: 11/25/2022]
Abstract
A genomic polymerase chain reaction (PCR) cloning strategy was applied to isolate ω-gliadin sequences from three A-genome diploid wheats (Triticum monococcum, T. boeoticum and T. urartu). Amplicon lengths varied from 744 and 1,044 bp, and those of the corresponding deduced mature proteins from 248 to 348 residues. The primary structure of the deduced polypeptides comprised a short N- and C-terminal conserved domain, and a long, variable repetitive domain. A phylogenetic analysis recognised several clades: the first consisted of three T. aestivum sequences; the second and the third two T. boeoticum and six T. monococcum sequences; and the rest four T. urartu and three T. aestivum sequences. Among the functional (non-pseudogene) ARQ/E-type ω-gliadin sequences, two were derived from T. boeoticum and three from T. monococcum; one of the latter sequences appeared to be a chimera originating via illegitimate recombination between the other two T. monococcum sequences. None of the 12 intact ω-gliadin sequences contained any cysteine or methionine residues. We discussed the variation and evolution of A-genome ω-gliadin genes.
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Affiliation(s)
- Qianqian Zhuang
- The Key Laboratory of Plant Cell Engineering and Germplasm Innovation, Ministry of Education, School of Life Sciences, Shandong University, Jinan, 250100 People's Republic of China
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868
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869
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van Riemsdijk LE, van der Goot AJ, Hamer RJ. The use of whey protein particles in gluten-free bread production, the effect of particle stability. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.03.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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870
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Žilić S, Barać M, Pešić M, Dodig D, Ignjatović-Micić D. Characterization of proteins from grain of different bread and durum wheat genotypes. Int J Mol Sci 2011; 12:5878-94. [PMID: 22016634 PMCID: PMC3189758 DOI: 10.3390/ijms12095878] [Citation(s) in RCA: 102] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2011] [Revised: 08/17/2011] [Accepted: 08/26/2011] [Indexed: 11/23/2022] Open
Abstract
The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of α + β + γ-subunits of gliadin (on average 61.54% of extractable proteins) than durum wheat (on average 55.32% of extractable proteins). However, low concentration of ω-subunit was found in both bread (0.50% to 2.53% of extractable proteins) and durum (3.65% to 6.99% of extractable proteins) wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w.) and 26.96% d.w., respectively) than bread wheat (0.147% d.w. and 24.18% d.w., respectively).
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Affiliation(s)
- Slađana Žilić
- Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11000 Belgrade-Zemun, Serbia; E-Mails: (S.Ž.); (D.D.); (D.I.-M.)
| | - Miroljub Barać
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11000 Belgrade-Zemun, Serbia; E-Mail:
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +381-11-36-15-315; Fax: +381-11-21-99-711
| | - Mirjana Pešić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11000 Belgrade-Zemun, Serbia; E-Mail:
| | - Dejan Dodig
- Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11000 Belgrade-Zemun, Serbia; E-Mails: (S.Ž.); (D.D.); (D.I.-M.)
| | - Dragana Ignjatović-Micić
- Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11000 Belgrade-Zemun, Serbia; E-Mails: (S.Ž.); (D.D.); (D.I.-M.)
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871
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Down-regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strength. PLoS One 2011; 6:e24754. [PMID: 21935456 PMCID: PMC3172295 DOI: 10.1371/journal.pone.0024754] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2011] [Accepted: 08/16/2011] [Indexed: 11/19/2022] Open
Abstract
Background Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction. Methodology/Principal Findings Transgenic lines of bread wheat with γ-gliadins suppressed by RNAi are reported. The effects on the gluten protein composition and on technological properties of flour were analyzed by RP-HPLC, by sodium dodecyl sulfate sedimentation (SDSS) test and by Mixograph analysis. The silencing of γ-gliadins by RNAi in wheat lines results in an increase in content of all other gluten proteins. Despite the gluten proteins compensation, in silico analysis of amino acid content showed no difference in the γ-gliadins silenced lines. The SDSS test and Mixograph parameters were slightly affected by the suppression of γ-gliadins. Conclusions/Significance Therefore, it is concluded that γ-gliadins do not have an essential functional contribution to the bread-making quality of wheat dough, and their role can be replaced by other gluten proteins.
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872
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Laube T, Kergaravat S, Fabiano S, Hernández S, Alegret S, Pividori M. Magneto immunosensor for gliadin detection in gluten-free foodstuff: Towards food safety for celiac patients. Biosens Bioelectron 2011; 27:46-52. [DOI: 10.1016/j.bios.2011.06.006] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2011] [Revised: 05/29/2011] [Accepted: 06/10/2011] [Indexed: 11/24/2022]
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873
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Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread. Microb Cell Fact 2011; 10 Suppl 1:S15. [PMID: 21995616 PMCID: PMC3231922 DOI: 10.1186/1475-2859-10-s1-s15] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the estimated prevalence of CD is around 1 % of the population in the western world and medical nutritional therapy (MNT) is the only accepted treatment for celiac disease. To date, the replacement of gluten in bread presents a significant technological challenge for the cereal scientist due to the low baking performance of gluten free products (GF). The increasing demand by the consumer for high quality gluten-free (GF) bread, clean labels and natural products is rising. Sourdough has been used since ancient times for the production of rye and wheat bread, its universal usage can be attributed to the improved quality, nutritional properties and shelf life of sourdough based breads. Consequently, the exploitation of sourdough for the production of GF breads appears tempting. This review will highlight how sourdough LAB can be an efficient cell factory for delivering functional biomolecules and food ingredients to enhance the quality of gluten free bread.
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874
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Nordqvist P, Thedjil D, Khosravi S, Lawther M, Malmström E, Khabbaz F. Wheat gluten fractions as wood adhesives-glutenins versus gliadins. J Appl Polym Sci 2011. [DOI: 10.1002/app.34312] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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875
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876
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Bamdad F, Wu J, Chen L. Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.01.006] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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877
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MAJZOOBI MAHSA, OSTOVAN RAHELEH, FARAHNAKY ASGAR. EFFECTS OF GLUTEN POWDER ON THE QUALITY OF WHEAT FLOUR SPAGHETTI COOKED IN DISTILLED OR SALTED WATER. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00308.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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878
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A gluten metabolism study in healthy individuals shows the presence of faecal glutenasic activity. Eur J Nutr 2011; 51:293-9. [DOI: 10.1007/s00394-011-0214-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2011] [Accepted: 05/27/2011] [Indexed: 01/15/2023]
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879
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Interaction between gliadins and anthocyan derivatives. Food Chem 2011; 129:1100-7. [PMID: 25212343 DOI: 10.1016/j.foodchem.2011.05.084] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2010] [Revised: 04/04/2011] [Accepted: 05/19/2011] [Indexed: 11/24/2022]
Abstract
The interaction of gliadins with some anthocyanins (e.g. myrtillin, malvin, keracyanin, callistephin) and anthocyanidins (e.g. delphinidin, pelargonidin, cyanidin) has been analysed in aqueous solution at pH condition of the stomach, in which these compounds are initially metabolized. NMR, FT-IR and UV-Vis spectroscopic methods have been employed to determine the anthocyanin binding mode. The spectroscopic data seem to indicate that anthocyans are located along the polypeptide chains of gliadins in a generical molecular interaction between the two moieties. Our data do not exclude that hydrogen bonding interaction too is operating. Anthocyan-gliadins complexes are very soluble in acidic conditions. The results provide new insights into anthocyan-protein interaction and may have relevance to human health.
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880
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881
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Gómez-Martínez D, Barneto AG, Martínez I, Partal P. Modelling of pyrolysis and combustion of gluten-glycerol-based bioplastics. BIORESOURCE TECHNOLOGY 2011; 102:6246-6253. [PMID: 21398112 DOI: 10.1016/j.biortech.2011.02.074] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2010] [Revised: 02/16/2011] [Accepted: 02/17/2011] [Indexed: 05/30/2023]
Abstract
Non-isothermal thermogravimetric analysis, under nitrogen and air atmospheres, has been applied to study the thermal degradation of wheat gluten and gluten-glycerol-based bioplastics. In order to explain experimental data, thermal degradation has been simulated using the so-called pseudo-components, which are related to protein fraction (mainly gliadin and glutenin), residual starch and plasticiser. Thus, the proposed models have been used to shed some light on the thermal decomposition of these materials, which have been found affected by their compositions and microstructures. Modelling confirms the experimental bioplastic and gluten isolate compositions, e.g. bioplastic moisture content, starch concentration and the expected gliadin/glutenin ratio. According to the simulation, the glycerol volatilisation is affected by bioplastic moisture content and hindered by the protein matrix. A fact pointing out that glycerol/water blend plays relevant plasticizing roles in the protein matrix through diverse physicochemical interactions.
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Affiliation(s)
- D Gómez-Martínez
- Departamento de Ingeniería Química, Facultad de Ciencias Experimentales, Campus el Carmen, Universidad de Huelva, 21071 Huelva, Spain
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882
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Sánchez D, Champier G, Cuvillier A, Cogné M, Pekáriková A, Tlaskalová-Hogenová H, Hoffmanová I, Drastich P, Mothes T, Tučková L. Similarity of fine specificity of IgA anti-gliadin antibodies between patients with celiac disease and humanized α1KI mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3092-3100. [PMID: 21366336 DOI: 10.1021/jf1044519] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Gliadins, and primarily α-gliadins containing several sequences such as aa 31-49, aa 56-88 (33-mer), aa 57-68, and aa 69-82, are critical in the induction of immune response or toxic reaction leading to the development of celiac disease (CLD). The role of IgA anti-gliadin antibodies (IgA AGA) is unknown. To this end, we prepared several humanized monoclonal IgA AGA using transgenic α1KI mice. Employing Pepscan with overlapping decapeptides of α-gliadin we observed a robust similarity between the specificity of humanized mouse monoclonal IgA AGA and IgA AGA from patients with florid CLD. The common immunodominant region included several sequential epitopes localized in the N-terminal part of α-gliadin (QFQGQQQPFPPQQPYPQPQPFP, aa 29-50, and QPFPSQQPYLQL, aa 47-58). Notably, IgA AGA produced by clones 8D12, 15B9, 9D12, and 18E2 had significant reactivity against sequences localized in the 33-mer, LQLQPFPQPQ (aa 56-65) and PQLPYPQPQPFL (aa 69-80). Humanized mouse monoclonal IgA AGA that have a known specificity are suitable as standard in ELISAs to detect serum IgA AGA of CLD patients and for studying the AGA pathogenic role in CLD, especially for analyzing the translocation of complex of specific IgA antibodies and individual gliadin peptides through enterocyte barrier.
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Affiliation(s)
- Daniel Sánchez
- Department of Immunology, Institute of Microbiology, v.v.i., Academy of Sciences of the Czech Republic, Prague, Czech Republic.
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883
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Tandang-Silvas MRG, Tecson-Mendoza EM, Mikami B, Utsumi S, Maruyama N. Molecular Design of Seed Storage Proteins for Enhanced Food Physicochemical Properties. Annu Rev Food Sci Technol 2011; 2:59-73. [DOI: 10.1146/annurev-food-022510-133718] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Mary Rose G. Tandang-Silvas
- Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan;
| | - Evelyn Mae Tecson-Mendoza
- Institute of Plant Breeding, Crop Science Cluster, College of Agriculture, University of the Philippines Los Baños, College 4031, Laguna, Philippines
| | - Bunzo Mikami
- Laboratory of Basic and Applied Molecular Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan
| | - Shigeru Utsumi
- Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan;
| | - Nobuyuki Maruyama
- Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan;
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884
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Chavan RS, Chavan SR. Sourdough Technology-A Traditional Way for Wholesome Foods: A Review. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00148.x] [Citation(s) in RCA: 128] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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885
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Lagrain B, Rombouts I, Brijs K, Delcour JA. Kinetics of heat-induced polymerization of gliadin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:2034-2039. [PMID: 21302941 DOI: 10.1021/jf104201u] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The kinetics of heat-induced polymerization of gliadin, that is, a mixture of monomeric wheat storage proteins, was studied using a model system. Samples were heated at pH 6.0 and 8.0 at 110, 120, and 130 °C for up to 240 min, and their extractabilities were compared under nonreducing and reducing (with 1% dithiothreitol) conditions. Extraction media were sodium dodecyl sulfate (SDS) containing buffer (pH 6.8, SDS buffer) and/or 70% ethanol. Gliadin cross-linking mainly resulted from intermolecular disulfide (SS) bond formation. At higher temperatures and, preferably, alkaline pH, intramolecular SS bonds in gliadin underwent β-elimination reactions, leading to the formation of dehydroalanine (DHA) and free sulfhydryl (SH) groups. The latter interchanged rapidly with SS bonds, leading to intermolecular SS bonds and gliadin extractability loss. When free SH groups had been formed, gliadin extractability in SDS buffer decreased following first-order reaction kinetics, the reaction rate constant of which increased with temperature and pH. Furthermore, the extractabilities of α- and γ-gliadin in 70% ethanol decreased according to first-order reaction kinetics. ω-Gliadin extractability was much less affected. Under the experimental conditions, gliadin polymerization through SH-SS interchange occurred much more rapidly than β-elimination of cystine.
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Affiliation(s)
- Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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886
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Stromeck A, Hu Y, Chen L, Gänzle MG. Proteolysis and bioconversion of cereal proteins to glutamate and γ-Aminobutyrate (GABA) in Rye malt sourdoughs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1392-1399. [PMID: 21271723 DOI: 10.1021/jf103546t] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
This study aimed to achieve the conversion of cereal proteins to the alternative end products glutamate or γ-aminobutyrate (GABA). Rye malt, fungal proteases, and lactobacilli were employed to convert wheat gluten or barley proteins. Glutamate and GABA formations were strain-dependent. Lactobacillus reuteri TMW1.106 and Lactobacillus rossiae 34J accumulated glutamate; L. reuteri LTH5448 and LTH5795 accumulated GABA. Glutamate and GABA accumulation by L. reuteri TMW1.106 and LTH5448 increased throughout fermentation time over 96 h, respectively. Peptides rather than amino acids were the main products of proteolysis in all doughs, and barley proteins were more resistant to degradation by rye malt proteases than wheat gluten. However, addition of fungal protease resulted in comparable degradation of both substrates. Glutamate and GABA accumulated to concentrations up to 63 and 90 mmol kg(-1) DM, respectively. Glutamate levels obtained through bioconversion of cereal proteins enable the use of hydrolyzed cereal protein as condiment.
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Affiliation(s)
- Achim Stromeck
- Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Ag/For Centre, Edmonton, Alberta T6G 2P5, Canada
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887
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Dupont FM, Vensel WH, Tanaka CK, Hurkman WJ, Altenbach SB. Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry. Proteome Sci 2011; 9:10. [PMID: 21314956 PMCID: PMC3238214 DOI: 10.1186/1477-5956-9-10] [Citation(s) in RCA: 152] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2010] [Accepted: 02/11/2011] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Wheat flour is one of the world's major food ingredients, in part because of the unique end-use qualities conferred by the abundant glutamine- and proline-rich gluten proteins. Many wheat flour proteins also present dietary problems for consumers with celiac disease or wheat allergies. Despite the importance of these proteins it has been particularly challenging to use MS/MS to distinguish the many proteins in a flour sample and relate them to gene sequences. RESULTS Grain from the extensively characterized spring wheat cultivar Triticum aestivum 'Butte 86' was milled to white flour from which proteins were extracted, then separated and quantified by 2-DE. Protein spots were identified by separate digestions with three proteases, followed by tandem mass spectrometry analysis of the peptides. The spectra were used to interrogate an improved protein sequence database and results were integrated using the Scaffold program. Inclusion of cultivar specific sequences in the database greatly improved the results, and 233 spots were identified, accounting for 93.1% of normalized spot volume. Identified proteins were assigned to 157 wheat sequences, many for proteins unique to wheat and nearly 40% from Butte 86. Alpha-gliadins accounted for 20.4% of flour protein, low molecular weight glutenin subunits 18.0%, high molecular weight glutenin subunits 17.1%, gamma-gliadins 12.2%, omega-gliadins 10.5%, amylase/protease inhibitors 4.1%, triticins 1.6%, serpins 1.6%, purinins 0.9%, farinins 0.8%, beta-amylase 0.5%, globulins 0.4%, other enzymes and factors 1.9%, and all other 3%. CONCLUSIONS This is the first successful effort to identify the majority of abundant flour proteins for a single wheat cultivar, relate them to individual gene sequences and estimate their relative levels. Many genes for wheat flour proteins are not expressed, so this study represents further progress in describing the expressed wheat genome. Use of cultivar-specific contigs helped to overcome the difficulties of matching peptides to gene sequences for members of highly similar, rapidly evolving storage protein families. Prospects for simplifying this process for routine analyses are discussed. The ability to measure expression levels for individual flour protein genes complements information gained from efforts to sequence the wheat genome and is essential for studies of effects of environment on gene expression.
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Affiliation(s)
- Frances M Dupont
- USDA Agricultural Research Service, Western Regional Research Center, Albany CA 94710, USA
| | - William H Vensel
- USDA Agricultural Research Service, Western Regional Research Center, Albany CA 94710, USA
| | - Charlene K Tanaka
- USDA Agricultural Research Service, Western Regional Research Center, Albany CA 94710, USA
| | - William J Hurkman
- USDA Agricultural Research Service, Western Regional Research Center, Albany CA 94710, USA
| | - Susan B Altenbach
- USDA Agricultural Research Service, Western Regional Research Center, Albany CA 94710, USA
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888
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Socha P, Mickowska B, Mazur E, Urminská D, Cieślik E. Application of western blot analysis for detection of prolamin proteins in cereal grains and bread. POTRAVINARSTVO 2011. [DOI: 10.5219/115] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Celiac disease is an inflammatory condition of the small intestine in genetically susceptible individuals caused by ingestion of wheat gluten and corresponding proteins from barley and rye. Cereal storage proteins (prolamins) are responsible for immunological response of patients with celiac disease. Prolamins are alcohol soluble fractions, namely gliadins (wheat), hordeins (barley) and secalins (rye). The main triggering factor is wheat fraction with low molecular weight (20-30 kDa) called α-gliadins. Immunochemical detection of celiac active proteins is based on reactivity of gluten-detecting antibodies with prolamins extracted from cereals. In our study, we used Western blot analysis for detection of prolamin complex in cereal grains and processed foods (breads). Western blot was carried out by polyclonal antibody raised against wheat gluten. Reaction was positive for all kind of cereal grains. The samples of wheat and spelt wheat show much more positive affinity to antibody than rye and oat. As well as for cereal grains, all samples of bread showed positive immunological reaction with used antibody. Western blot analysis with gluten polyclonal antibody is suitable method for qualitative detection of prolamin complex in cereal grains and processed foods.
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889
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KATAGIRI M, MASUDA T, TANI F, KITABATAKE N. Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2011. [DOI: 10.3136/fstr.17.111] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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890
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Tanaka M, Nagano T, Yano H, Haruma K, Kato Y. Exercise-Independent Wheat-Induced Anaphylaxis Caused by ω-5 Gliadin in Mice. Int Arch Allergy Immunol 2011; 156:434-42. [DOI: 10.1159/000324469] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2010] [Accepted: 01/14/2011] [Indexed: 11/19/2022] Open
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891
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van Riemsdijk LE, Pelgrom PJ, van der Goot AJ, Boom RM, Hamer RJ. A novel method to prepare gluten-free dough using a meso-structured whey protein particle system. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2010.11.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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892
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Amaya-González S, de-los-Santos-Álvarez N, Lobo-Castañón MJ, Miranda-Ordieres AJ, Tuñón-Blanco P. Amperometric Quantification of Gluten in Food Samples Using an ELISA Competitive Assay and Flow Injection Analysis. ELECTROANAL 2010. [DOI: 10.1002/elan.201000583] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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893
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Rombouts I, Lagrain B, Brijs K, Delcour JA. β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.06.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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894
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Xie Z, Wang C, Wang K, Wang S, Li X, Zhang Z, Ma W, Yan Y. Molecular characterization of the celiac disease epitope domains in α-gliadin genes in Aegilops tauschii and hexaploid wheats (Triticum aestivum L.). TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2010; 121:1239-51. [PMID: 20556595 DOI: 10.1007/s00122-010-1384-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2010] [Accepted: 06/03/2010] [Indexed: 05/24/2023]
Abstract
Nineteen novel full-ORF α-gliadin genes and 32 pseudogenes containing at least one stop codon were cloned and sequenced from three Aegilops tauschii accessions (T15, T43 and T26) and two bread wheat cultivars (Gaocheng 8901 and Zhongyou 9507). Analysis of three typical α-gliadin genes (Gli-At4, Gli-G1 and Gli-Z4) revealed some InDels and a considerable number of SNPs among them. Most of the pseudogenes were resulted from C to T change, leading to the generation of TAG or TAA in-frame stop codon. The putative proteins of both Gli-At3 and Gli-Z7 genes contained an extra cysteine residue in the unique domain II. Analysis of toxic epitodes among 19 deduced α-gliadins demonstrated that 14 of these contained 1-5 T cell stimulatory toxic epitopes while the other 5 did not contain any toxic epitopes. The glutamine residues in two specific ployglutamine domains ranged from 7 to 27, indicating a high variation in length. According to the numbers of 4 T cell stimulatory toxic epitopes and glutamine residues in the two ployglutamine domains among the 19 α-gliadin genes, 2 were assigned to chromosome 6A, 5 to chromosome 6B and 12 to chromosome 6D. These results were consistent with those from wheat cv. Chinese Spring nulli-tetrasomic and phylogenetic analysis. Secondary structure prediction showed that all α-gliadins had high content of β-strands and most of the α-helixes and β-strands were present in two unique domains. Phylogenetic analysis demonstrated that α-gliadin genes had a high homology with γ-gliadin, B-hordein, and LMW-GS genes and they diverged at approximate 39 MYA. Finally, the five α-gliadin genes were successfully expressed in E. coli, and their expression amount reached to the maximum after 4 h induced by IPTG, indicating that the α-gliadin genes can express in a high level under the control of T(7) promoter.
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MESH Headings
- Amino Acid Sequence
- Base Sequence
- Celiac Disease/genetics
- Celiac Disease/immunology
- Chromosome Mapping
- Cloning, Molecular
- DNA, Plant/genetics
- Epitopes, T-Lymphocyte/chemistry
- Epitopes, T-Lymphocyte/genetics
- Epitopes, T-Lymphocyte/immunology
- Escherichia coli
- Genes, Plant/genetics
- Genes, Plant/immunology
- Gliadin/chemistry
- Gliadin/genetics
- Gliadin/immunology
- Humans
- INDEL Mutation
- Open Reading Frames
- Peptides
- Phylogeny
- Polymorphism, Single Nucleotide
- Protein Structure, Secondary
- Pseudogenes
- Sequence Alignment
- Sequence Analysis, DNA
- Triticum/genetics
- Triticum/immunology
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Affiliation(s)
- Zhenze Xie
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing, China
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895
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Gene networks in the synthesis and deposition of protein polymers during grain development of wheat. Funct Integr Genomics 2010; 11:23-35. [PMID: 20960020 DOI: 10.1007/s10142-010-0196-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2010] [Revised: 10/06/2010] [Accepted: 10/07/2010] [Indexed: 02/04/2023]
Abstract
As the amino acid storing organelle, the protein bodies provide nutrients for embryo development, seed germination and early seedling growth through storage proteolysis in cereal plants, such as wheat and rice. In protein bodies, the monomeric and polymeric prolamins, i.e. gliadins and glutenins, form gluten and play a key role in determining dough functionality and end-product quality of wheat. The formation of intra- and intermolecular bonds, including disulphide and tyrosine bonds, in and between prolamins confers cohesivity, viscosity, elasticity and extensibility to wheat dough during mixing and processing. In this review, we summarize recent progress in wheat gluten research with a focus on the fundamental molecular biological aspects, including transcriptional regulation on genes coding for prolamin components, biosynthesis, deposition and secretion of protein polymers, formation of protein bodies, genetic control of seed storage proteins, the transportation of the protein bodies and key enzymes for determining the formation of disulphide bonds of prolamin polymers.
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896
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Helmerhorst EJ, Zamakhchari M, Schuppan D, Oppenheim FG. Discovery of a novel and rich source of gluten-degrading microbial enzymes in the oral cavity. PLoS One 2010; 5:e13264. [PMID: 20948997 PMCID: PMC2952584 DOI: 10.1371/journal.pone.0013264] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2010] [Accepted: 09/12/2010] [Indexed: 12/15/2022] Open
Abstract
Background Celiac disease is a T cell mediated-inflammatory enteropathy caused by the ingestion of gluten in genetically predisposed individuals carrying HLA-DQ2 or HLA-DQ8. The immunogenic gliadin epitopes, containing multiple glutamine and proline residues, are largely resistant to degradation by gastric and intestinal proteases. Salivary microorganisms however exhibit glutamine endoprotease activity, discovered towards glutamine- and proline-rich salivary proteins. The aim was to explore if gliadins can serve as substrates for oral microbial enzymes. Methodology/Principal Findings Proteolytic activity in suspended dental plaque was studied towards a) gliadin-derived paranitroanilide(pNA)-linked synthetic enzyme substrates b) a mixture of natural gliadins and c) synthetic highly immunogenic gliadin peptides (33-mer of α2-gliadin and 26-mer of γ-gliadin). In addition, gliadin zymography was conducted to obtain the approximate molecular weights and pH activity profiles of the gliadin-degrading oral enzymes and liquid iso-electric focusing was performed to establish overall enzyme iso-electric points. Plaque bacteria efficiently hydrolyzed Z-YPQ-pNA, Z-QQP-pNA, Z-PPF-pNA and Z-PFP-pNA, with Z-YPQ-pNA being most rapidly cleaved. Gliadin immunogenic domains were extensively degraded in the presence of oral bacteria. Gliadin zymography revealed that prominent enzymes exhibit molecular weights >70 kD and are active over a broad pH range from 3 to 10. Liquid iso-electric focusing indicated that most gliadin-degrading enzymes are acidic in nature with iso-electric points between 2.5 and 4.0. Conclusions/Significance This is the first reported evidence for gluten-degrading microorganisms associated with the upper gastro-intestinal tract. Such microorganisms may play a hitherto unappreciated role in the digestion of dietary gluten and thus protection from celiac disease in subjects at risk.
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Affiliation(s)
- Eva J Helmerhorst
- Department of Periodontology and Oral Biology, Boston University Henry M. Goldman School of Dental Medicine, Boston, Massachusetts, United States of America.
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897
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Caputo I, Lepretti M, Martucciello S, Esposito C. Enzymatic strategies to detoxify gluten: implications for celiac disease. Enzyme Res 2010; 2010:174354. [PMID: 21048862 PMCID: PMC2963796 DOI: 10.4061/2010/174354] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2010] [Accepted: 09/14/2010] [Indexed: 02/06/2023] Open
Abstract
Celiac disease is a permanent intolerance to the gliadin fraction of wheat gluten and to similar barley and rye proteins that occurs in genetically susceptible subjects. After ingestion, degraded gluten proteins reach the small intestine and trigger an inappropriate T cell-mediated immune response, which can result in intestinal mucosal inflammation and extraintestinal manifestations. To date, no pharmacological treatment is available to gluten-intolerant patients, and a strict, life-long gluten-free diet is the only safe and efficient treatment available. Inevitably, this may produce considerable psychological, emotional, and economic stress. Therefore, the scientific community is very interested in establishing alternative or adjunctive treatments. Attractive and novel forms of therapy include strategies to eliminate detrimental gluten peptides from the celiac diet so that the immunogenic effect of the gluten epitopes can be neutralized, as well as strategies to block the gluten-induced inflammatory response. In the present paper, we review recent developments in the use of enzymes as additives or as processing aids in the food biotechnology industry to detoxify gluten.
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Affiliation(s)
- Ivana Caputo
- Department of Chemistry, University of Salerno, 84084 Salerno, Italy
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898
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Pečivová P, Burešová I, Bílková H. The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2282-2288. [PMID: 20661899 DOI: 10.1002/jsfa.4083] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The influence of monoacylglycerol Rimulsoft Super(V) and L-glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses. RESULTS It was found that L-glutamic acid influenced the water absorption in dough more (50.0 g kg(-1); water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0 g kg(-1); water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L-glutamic acid resembled flour containing high-quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to 'weak' flour.Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva-absorbing capacity increased in the French loaf with the highest addition of L-glutamic acid (30.0 g kg(-1)). Deterioration in quality and texture in French loaf with addition of L-glutamic acid (8.0 g kg(-1), 30.0 g kg(-1)) was noted. No other statistically significant differences were found. CONCLUSION It is acceptable to add both additives to dough in order to modify its rheological properties.
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Affiliation(s)
- Pavlína Pečivová
- Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, 762 72 Zlín, Czech Republic.
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899
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Sivam AS, Sun-Waterhouse D, Quek S, Perera CO. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review. J Food Sci 2010; 75:R163-74. [PMID: 21535512 PMCID: PMC3032915 DOI: 10.1111/j.1750-3841.2010.01815.x] [Citation(s) in RCA: 155] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2010] [Accepted: 07/13/2010] [Indexed: 11/28/2022]
Abstract
During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking.
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Affiliation(s)
- Anusooya S Sivam
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
| | - Dongxiao Sun-Waterhouse
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
| | - SiewYoung Quek
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
| | - Conrad O Perera
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
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900
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Zhang HH, Li Q, Claver IP, Zhu KX, Peng W, Zhou HM. Effect of cysteine on structural, rheological properties and solubility of wheat gluten by enzymatic hydrolysis. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02384.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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