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Birinyi Z, Réder D, Diós Á, Korponay-Szabó IR, Hunyadi-Gulyás É, Florides CG, Juhász A, Gell G. Immunoanalytic investigation of grain proteins antigenic for celiac disease patients in an einkorn collection. Food Chem 2022; 371:131148. [PMID: 34808760 DOI: 10.1016/j.foodchem.2021.131148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 08/10/2021] [Accepted: 09/13/2021] [Indexed: 11/30/2022]
Abstract
Our study focuses on the complex characterization of a wild and cultivated einkorn collection of the Cereal Gene Bank of Agriculture Research Institute in Hungary, using proteomics, immune analytics and bioinformatics analyses. In a serological ELISA pre-screen of 208 different Triticum monococcum L. ssp. monococcum and Triticum monococcum L. ssp. aegilopoides genotypes with celiac disease samples high diversity was observed in the immune response. Based on the immune analytic results, four genotypes with significantly reduced immune reactivity were selected for detailed proteomics characterization. Our results confirm the benefits of high-throughput/large-scale pre-screening and the use of a complex examination platform to get relevant information about the genetic diversity of celiac disease-relevant proteins in the analyzed einkorn genotypes. These genotypes cannot be incorporated into the daily diet of celiac patients; however, they may represent candidates - especially in combination with enzymatic treatments - to improve the lifestyle of individuals suffering from other clinical conditions like non-celiac wheat sensitivity.
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Affiliation(s)
- Zsófia Birinyi
- Department of Biological Resources, Agricultural Institute, Centre for Agricultural Research, Eötvös Loránd Research Network, Martonvásár, HU 2462, Hungary; Doctoral School of Biology, Institute of Biology, ELTE Eötvös Loránd University, Budapest, Hungary
| | - Dalma Réder
- Department of Biological Resources, Agricultural Institute, Centre for Agricultural Research, Eötvös Loránd Research Network, Martonvásár, HU 2462, Hungary; Doctoral School of Biology, Institute of Biology, ELTE Eötvös Loránd University, Budapest, Hungary
| | - Ádám Diós
- Department of Pediatrics, Faculty of Medicine and Clinical Center, University of Debrecen, Debrecen, HU 4032, Hungary; Doctoral School of Molecular Cell and Immune Biology, University of Debrecen, HU 4032, Debrecen, Hungary
| | - Ilma R Korponay-Szabó
- Department of Pediatrics, Faculty of Medicine and Clinical Center, University of Debrecen, Debrecen, HU 4032, Hungary; Coeliac Disease Center, Heim Pál National Paediatric Institute, Budapest, HU 1089, Hungary
| | - Éva Hunyadi-Gulyás
- Laboratory of Proteomics Research, Biological Research Centre (BRC), Eötvös Loránd Research Network (ELKH), Szeged, HU 6726, Hungary
| | | | - Angéla Juhász
- Edith Cowan University, School of Science, 270 Joondalup Drive, 6027 Joondalup, Western Australia.
| | - Gyöngyvér Gell
- Department of Biological Resources, Agricultural Institute, Centre for Agricultural Research, Eötvös Loránd Research Network, Martonvásár, HU 2462, Hungary; Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest University of Technology and Economics, Budapest, HU 1111, Hungary.
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Spada V, Di Stasio L, Picascia S, Messina B, Gianfrani C, Mamone G, Picariello G. Immunogenic Potential of Beer Types Brewed With Hordeum and Triticum spp. Malt Disclosed by Proteomics. Front Nutr 2020; 7:98. [PMID: 32733911 PMCID: PMC7363779 DOI: 10.3389/fnut.2020.00098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Accepted: 06/03/2020] [Indexed: 11/13/2022] Open
Abstract
The protein/peptide composition of five beer kinds, including two experimental beer-like products brewed with einkorn (Triticum monococcum), a beer labeled as “gluten-free,” a traditional all-barley malt and a wheat (T. aestivum) containing beer, was characterized with HPLC-ESI MS/MS-based proteomics. To enlarge the characterization of the components, the polypeptides were fractionated according to their molecular size (cut-off 6 kDa). All the beer types contained a variety of polypeptides arising from all the gliadin subfamilies (α-/β-, γ-, and ω-gliadins) able to induce an immune response in celiac disease (CD) patients in addition to a panel of IgE-reactive food allergens. Wheat storage proteins were heavily hydrolyzed in the beer samples brewed with einkorn. The presence of gluten-like fragments, also including the 25-mer and 33-mer-like of α-gliadin, was confirmed in beer brewed with barley and wheat malt as well as in the gluten-free beer. Both CD-toxic and allergenic peptides of all beer samples were drastically degraded when subjected to a simulated gastroduodenal (GD) digestion. After in vitro digestion, the level of gluten-like peptides assayed with the G12 competitive ELISA, was below the threshold (20 ppm) for a food to be considered as “gluten-free.” A few gliadin-derived epitopes occurred in the digests of beers crafted with wheat or Norberto-ID331 line of einkorn. In contrast, digests of all barley malt and gluten-free beers did not contain detectable gluten-like epitopes, but only minor fragments of hordeins and IgE-reactive food allergens. All beer samples evoked a weak immune response on gliadin-reactive celiac T cells isolated from intestinal biopsies of celiac patients. Compared to undigested polypeptides, the response was markedly reduced by GD digestion. Although the consumption of a moderate amount of beer brewed with barley or einkorn could deliver a relatively low amount of CD-toxic epitopes, the findings of this study emphasize the urgent need of a reliable and accurate quantification of gluten epitopes in all types of beer, also including the gluten-free one, to compute realistically the contribution of beer to the overall gluten intake, which can be responsible of intestinal tissue damages in celiacs.
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Affiliation(s)
- Valentina Spada
- Institute of Food Sciences, National Research Council (CNR), Avellino, Italy
| | - Luigia Di Stasio
- Institute of Food Sciences, National Research Council (CNR), Avellino, Italy
| | - Stefania Picascia
- Institute of Biochemistry and Cell Biology, National Research Council (CNR), Naples, Italy
| | | | - Carmen Gianfrani
- Institute of Biochemistry and Cell Biology, National Research Council (CNR), Naples, Italy
| | - Gianfranco Mamone
- Institute of Food Sciences, National Research Council (CNR), Avellino, Italy
| | - Gianluca Picariello
- Institute of Food Sciences, National Research Council (CNR), Avellino, Italy
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Wang X, Appels R, Zhang X, Bekes F, Diepeveen D, Ma W, Hu X, Islam S. Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing. Food Chem 2019; 312:126038. [PMID: 31896458 DOI: 10.1016/j.foodchem.2019.126038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 11/05/2019] [Accepted: 12/06/2019] [Indexed: 01/22/2023]
Abstract
To understand wheat dough protein behavior under dual mixing and thermal treatment, solubility of Mixolab-dough proteins were investigated using nine extraction buffers of different dissociation capacities. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) demonstrated that overall changes of protein fractions and dynamic responses of specific proteins during dough processing were well reflected by their solubility variations. After starch pasting, the abundance of 0.5 M NaCl extractable proteins were decreased except for six protein groups including α-amylase inhibitors and superoxide dismutase (SOD). The solubility loss of glutenin proteins at C3 (32 min; 80 ℃) was mainly ascribed to the un-extractable HMW-GSs, LMW-GSs, globulin and triticin, while the extract yield of α-, β-, γ-gliadins and avenin-like proteins (ALPs) increased after starch pasting. Differential responses of dough proteins to extraction systems provides the basis for further exploring wheat protein dynamics in processing.
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Affiliation(s)
- Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China; Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia
| | - Rudi Appels
- School of Bio Sciences, University of Melbourne, Parkville, VIC 3010, Australia.
| | - Xiaoke Zhang
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, China
| | | | - Dean Diepeveen
- Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia; Department of Primary Industries and Regional Development, Western Australia, 3 Baron-Hay Court, South Perth, WA 6151, Australia
| | - Wujun Ma
- Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Shahidul Islam
- Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.
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Boukid F, Prandi B, Faccini A, Sforza S. A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2019; 30:1481-1490. [PMID: 31049870 DOI: 10.1007/s13361-019-02212-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Accepted: 04/02/2019] [Indexed: 05/29/2023]
Abstract
Resistance of gluten to gastrointestinal digestion is involved in immune-mediated adverse reactions to wheat, since several peptides produced by the incomplete digestion are able to trigger, in predisposed individuals, the immune response responsible, for instance, of celiac disease (CD) and other adverse reactions. Even if several peptides have been identified, an exhaustive description of the peptidome generated by wheat digestion is lacking. To this end, in the present work, durum wheat proteins were fractionated, digested, and then subjected to various proteomic techniques, including single stage and multiple stage mass spectrometry (MS) (SDS-PAGE, UPLC/ESI-MS, UPLC/ESI-MS/MS, and LTQ-Orbitrap). Based on SDS-PAGE, although proteins were severely degraded after in vitro gastrointestinal digestion, some differences were observed among protein profile of the different digests. Through untargeted UPLC techniques, 227 peptide sequences were identified, with only few sequences shared by the different digests. In particular, 9 gluten peptides involved in CD were identified. Based on target proteomic, the quantification of these peptides revealed significant (p ≤ 0.05) differences among the different extracts. Taken together, all the proteomic tools confirmed that gluten digestion is closely related to the matrix regardless of wheat genotype.
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Affiliation(s)
- Fatma Boukid
- Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124, Parma, Italy
- Interdepartmental Center SITEIA.PARMA, University of Parma, Parco Area delle Scienze 23/A, Parma, 43124, Italy
| | - Barbara Prandi
- Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124, Parma, Italy.
- Department of Human Sciences and Promotion of Quality of Life, Telematic University San Raffaele Roma, via Val Cannuta, 247, Rome, Italy.
| | - Andrea Faccini
- Interdepartmental Centre for Measurements, University of Parma, Parco Area Delle Scienze 23/A, 43124, Parma, Italy
| | - Stefano Sforza
- Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124, Parma, Italy
- Interdepartmental Center SITEIA.PARMA, University of Parma, Parco Area delle Scienze 23/A, Parma, 43124, Italy
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Cho K, Beom HR, Jang YR, Altenbach SB, Vensel WH, Simon-Buss A, Lim SH, Kim MG, Lee JY. Proteomic Profiling and Epitope Analysis of the Complex α-, γ-, and ω-Gliadin Families in a Commercial Bread Wheat. FRONTIERS IN PLANT SCIENCE 2018; 9:818. [PMID: 29971078 PMCID: PMC6018075 DOI: 10.3389/fpls.2018.00818] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Accepted: 05/28/2018] [Indexed: 05/24/2023]
Abstract
Wheat gliadins are a complex group of proteins that contribute to the functional properties of wheat flour doughs and contain epitopes that are relevant for celiac disease (CD) and wheat-dependent exercise-induced anaphylaxis (WDEIA). In this study, we extracted ethanol-soluble gliadin fractions from flour of the Korean bread wheat cultivar Keumkang. Proteins were separated by 2-dimensional gel electrophoresis (2-DE) using a pI range of 6-11 in the first dimension and subjected to tandem mass spectrometry. α-, γ-, and ω-gliadins were identified as the predominant proteins in 31, 28, and one 2-DE spot, respectively. An additional six ω-gliadins were identified in a separate experiment in which a pI range of 3-11 was used for protein separation. We analyzed the composition of CD- and WDEIA-relevant epitopes in the gliadin sequences from Keumkang flour, demonstrating the immunogenic potential of this cultivar. Detailed knowledge about the complement of gliadins accumulated in Keumkang flour provides the background necessary to devise either breeding or biotechnology strategies to improve the functional properties and reduce the adverse health effects of the flour.
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Affiliation(s)
- Kyoungwon Cho
- National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
| | - Hye-Rang Beom
- National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
| | - You-Ran Jang
- National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
| | - Susan B. Altenbach
- Western Regional Research Center, United States Department of Agriculture, Agricultural Research Service, Albany, CA, United States
| | - William H. Vensel
- Western Regional Research Center, United States Department of Agriculture, Agricultural Research Service, Albany, CA, United States
| | - Annamaria Simon-Buss
- Western Regional Research Center, United States Department of Agriculture, Agricultural Research Service, Albany, CA, United States
| | - Sun-Hyung Lim
- National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
| | - Min G. Kim
- College of Pharmacy and Research Institute of Pharmaceutical Science, Plant Molecular Biology and Biotechnology Research Center, Gyeongsang National University, Jinju, South Korea
| | - Jong-Yeol Lee
- National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
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Wang X, Appels R, Zhang X, Bekes F, Torok K, Tomoskozi S, Diepeveen D, Ma W, Islam S. Protein-transitions in and out of the dough matrix in wheat flour mixing. Food Chem 2017; 217:542-551. [DOI: 10.1016/j.foodchem.2016.08.060] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2016] [Revised: 07/20/2016] [Accepted: 08/22/2016] [Indexed: 11/30/2022]
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Gell G, Kovács K, Veres G, Korponay-Szabó IR, Juhász A. Characterization of globulin storage proteins of a low prolamin cereal species in relation to celiac disease. Sci Rep 2017; 7:39876. [PMID: 28051174 PMCID: PMC5209737 DOI: 10.1038/srep39876] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Accepted: 11/29/2016] [Indexed: 12/19/2022] Open
Abstract
Brachypodium distachyon, a small annual grass with seed storage globulins as primary protein reserves was used in our study to analyse the toxic nature of non-prolamin seed storage proteins related to celiac disease. The main storage proteins of B. distachyon are the 7S globulin type proteins and the 11S, 12S seed storage globulins similar to oat and rice. Immunoblot analyses using serum samples from celiac disease patients were carried out followed by the identification of immune-responsive proteins using mass spectrometry. Serum samples from celiac patients on a gluten-free diet, from patients with Crohn’s disease and healthy subjects, were used as controls. The identified proteins with intense serum-IgA reactivity belong to the 7S and 11–12S seed globulin family. Structure prediction and epitope predictions analyses confirmed the presence of celiac disease-related linear B cell epitope homologs and the presence of peptide regions with strong HLA-DQ8 and DQ2 binding capabilities. These results highlight that both MHC-II presentation and B cell response may be developed not only to prolamins but also to seed storage globulins. This is the first study of the non-prolamin type seed storage proteins of Brachypodium from the aspect of the celiac disease.
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Affiliation(s)
- Gyöngyvér Gell
- Agricultural Institute, MTA Centre for Agricultural Research, Department of Applied Genomics Martonvásár, HU 2462, Hungary
| | - Krisztina Kovács
- Agricultural Institute, MTA Centre for Agricultural Research, Department of Applied Genomics Martonvásár, HU 2462, Hungary
| | - Gábor Veres
- Semmelweis University of Medicine, 1st Department of Pediatrics, Budapest, HU 1083, Hungary
| | - Ilma R Korponay-Szabó
- Coeliac Disease Center, Heim Pál Children's Hospital, Budapest, HU 1089 and Department of Pediatrics, Clinical Center, University of Debrecen, Debrecen, Hungary
| | - Angéla Juhász
- Agricultural Institute, MTA Centre for Agricultural Research, Department of Applied Genomics Martonvásár, HU 2462, Hungary
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Prandi B, Tedeschi T, Folloni S, Galaverna G, Sforza S. Peptides from gluten digestion: A comparison between old and modern wheat varieties. Food Res Int 2016; 91:92-102. [PMID: 28290332 DOI: 10.1016/j.foodres.2016.11.034] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2016] [Revised: 11/23/2016] [Accepted: 11/27/2016] [Indexed: 01/25/2023]
Abstract
Coeliac disease is an autoimmune enteropathy that develops in genetically predisposed subjects after the ingestion of gluten or related proteins. Coeliac disease has an increasing incidence in the last years in western countries and it has been suggested that wheat breeding might have contributed to select more toxic forms of gluten. In this work, we analysed gluten peptides generated by in vitro digestion of different old and modern Triticum varieties, using LC-MS. We concluded that old varieties analysed produced a higher quantity of peptides containing immunogenic and toxic sequences than modern ones. Thus old wheat lines are not to be considered "safer" for subjects that are genetically predisposed to celiac disease.
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Affiliation(s)
- Barbara Prandi
- Department of Food Science, University of Parma, Parco Area delle Scienze 59/A, 43124, Italy.
| | - Tullia Tedeschi
- Department of Food Science, University of Parma, Parco Area delle Scienze 59/A, 43124, Italy
| | - Silvia Folloni
- Open Fields S.R.L., Strada Consortile 2, 43044 Collecchio, PR, Italy
| | - Gianni Galaverna
- Department of Food Science, University of Parma, Parco Area delle Scienze 59/A, 43124, Italy
| | - Stefano Sforza
- Department of Food Science, University of Parma, Parco Area delle Scienze 59/A, 43124, Italy
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Rasheed A, Xia X, Yan Y, Appels R, Mahmood T, He Z. Wheat seed storage proteins: Advances in molecular genetics, diversity and breeding applications. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.020] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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