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Yao Y, Yuen JSK, Sylvia R, Fennelly C, Cera L, Zhang KL, Li C, Kaplan DL. Cultivated Meat from Aligned Muscle Layers and Adipose Layers Formed from Glutenin Films. ACS Biomater Sci Eng 2024; 10:814-824. [PMID: 38226596 DOI: 10.1021/acsbiomaterials.3c01500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2024]
Abstract
Cultivated meat production is a promising technology to generate meat while reducing the reliance on traditional animal farming. Biomaterial scaffolds are critical components in cultivated meat production, enabling cell adhesion, proliferation, differentiation, and orientation. In the present work, naturally derived glutenin was fabricated into films with and without surface patterning and in the absence of toxic cross-linking or stabilizing agents for cell culture related to cultivated meat goals. The films were stable in culture media for at least 28 days, and the surface patterns induced cell alignment and guided myoblast organization (C2C12s) and served as a substrate for 3T3-L1 adipose cells. The films supported adhesion, proliferation, and differentiation with mass balance considerations (films, cells, and matrix production). Freeze-thaw cycles were applied to remove cells from glutenin films and monitor changes in glutenin mass with respect to culture duration. Extracellular matrix (ECM) extraction was utilized to quantify matrix deposition and changes in the original biomaterial mass over time during cell cultivation. Glutenin films with C2C12s showed mass increases with time due to cell growth and new collagen-based ECM expression during proliferation and differentiation. All mass balances were compared among cell and noncell systems as controls, along with gelatin control films, with time-dependent changes in the relative content of film, matrix deposition, and cell biomass. These data provide a foundation for cell/biomaterial/matrix ratios related to time in culture as well as nutritional and textural features.
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Affiliation(s)
- Ya Yao
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - John S K Yuen
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - Ryan Sylvia
- MilliporeSigma, Inc., 400 Summit Drive, Burlington, Massachusetts 01803, United States
| | - Colin Fennelly
- MilliporeSigma, Inc., 400 Summit Drive, Burlington, Massachusetts 01803, United States
| | - Luca Cera
- MilliporeSigma, Inc., 400 Summit Drive, Burlington, Massachusetts 01803, United States
| | - Kevin Lin Zhang
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - Chunmei Li
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
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Welc-Stanowska R, Kłosok K, Nawrocka A. Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids. Molecules 2023; 28:7790. [PMID: 38067520 PMCID: PMC10708489 DOI: 10.3390/molecules28237790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/16/2023] [Accepted: 11/23/2023] [Indexed: 12/18/2023] Open
Abstract
The changes in the secondary structure of individual gluten protein fractions (gliadin and glutenin) caused by the supplementation of model dough with eight phenolic acids were analysed. Gliadins and glutenins were extracted from gluten samples obtained from overmixed dough. The changes in the gliadin secondary structure depended on the amount of phenolic acid added to the dough. Higher acid concentrations (0.1% and 0.2%) led to a significant reduction in the amount of α-helices and to the formation of aggregates, non-ordered secondary structures, and antiparallel β-sheets. After the addition of acids at a lower concentration (0.05%), the disaggregation of pseudo-β-sheet structures and the formation of β-turns, hydrogen-bonded β-turns, and antiparallel β-sheets were detected. In the case of glutenin, most of the phenolic acids induced the formation of intermolecular hydrogen bonds between the polypeptide chains, leading to glutenin aggregation. When phenolic acids were added at a concentration of 0.05%, the process of protein folding and regular secondary structure formation was also observed. In this system, antiparallel β-sheets and β-turns were created at the expense of pseudo-β-sheets.
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Affiliation(s)
- Renata Welc-Stanowska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (K.K.); (A.N.)
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Wang YH, Zhang YR, Qiao L, Guo WM, Yang YY, Xu F. Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles. J Texture Stud 2023; 54:681-692. [PMID: 36946177 DOI: 10.1111/jtxs.12755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 03/04/2023] [Accepted: 03/18/2023] [Indexed: 03/23/2023]
Abstract
The mechanism of glutenin and gliadin on the surface tackiness of recooked frozen cooked noodles (FCNs) is unclear. In this study, the effects of glutenin and gliadin addition on the surface tackiness of FCNs were investigated. The addition of glutenin and gliadin reduced the surface tackiness (3.60 and 3.50 N) of recooked FCNs stored for 0 min. The addition of glutenin increased the rigidity of the gluten network and the compactness of FCNs and made the FCNs have a moisture-distribution with multilayers. The addition of gliadin increased the tensile distance of FCNs, restricted water migration during frozen storage, and increased the membranous structure of the gluten network to wrap starch particles. Glutenin had a stronger effect on reducing the surface tackiness of FCNs than gliadin. In the future, the synergistic effects of different proportions of glutenin and gliadin on the gluten network of FCNs could be further studied.
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Affiliation(s)
- Yuan-Hui Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
- Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou, 450001, China
| | - Ya-Ru Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Lin Qiao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Wei-Min Guo
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
| | - Yue-Ying Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Fei Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
- Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou, 450001, China
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Best I, Portugal A, Casimiro-Gonzales S, Aguilar L, Ramos-Escudero F, Honorio Z, Rojas-Villa N, Benavente C, Muñoz AM. Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru. Foods 2023; 12:foods12091789. [PMID: 37174327 PMCID: PMC10178751 DOI: 10.3390/foods12091789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/06/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics for the preparation of bakery products. The quality of commercial and monovarietal wheat flours was assessed by measuring their physicochemical and rheological parameters, as well as the gluten content and wheat protein fractions. Eight commercial wheat flours and four monovarietal wheat flours (Barba negra, Candeal, Espelta, and Duro) from Peru were evaluated. Commercial wheat flours presented significantly higher levels of protein and gluten index compared to monovarietal wheat flours (p < 0.05). Between both groups, no significant differences were observed in the content of wet and dry gluten. Interestingly, monovarietal wheat flours presented a higher percentage of gliadins and albumins/globulins, as well as lower levels of glutenin, compared to commercial wheat flours (p < 0.05). According to the logistic regression models, the baking strength (W) was the most important parameter to evaluate the quality of commercial and monovarietal wheat flours. Our results show that monovarietal wheat flours show a lower quality compared to commercial wheat flours.
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Affiliation(s)
- Ivan Best
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
- Carrera de Medicina Humana, Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Lima 15024, Peru
| | - Alan Portugal
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
| | - Sandra Casimiro-Gonzales
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
| | - Luis Aguilar
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
| | - Fernando Ramos-Escudero
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
| | - Zoila Honorio
- Facultad de Bromatología y Nutrición, Universidad Nacional José Faustino Sánchez Carrión, Lima 15136, Peru
| | - Naysha Rojas-Villa
- Centro Internacional de Investigación para la Sustentabilidad, Universidad Nacional de Cañete, Lima 150501, Peru
| | - Carlos Benavente
- Facultad de Farmacia y Bioquímica, Universidad Nacional San Luis Gonzaga de Ica, Ica 11004, Peru
| | - Ana María Muñoz
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru
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Takei M, Saito A, Yanagida N, Sato S, Ebisawa M. Cross-reactivity of each fraction among cereals in children with wheat allergy. Pediatr Allergy Immunol 2022; 33:e13831. [PMID: 35871453 DOI: 10.1111/pai.13831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 06/13/2022] [Accepted: 06/18/2022] [Indexed: 11/28/2022]
Abstract
BACKGROUND Cross-reactivity between wheat and other cereals is a crucial issue in the management of wheat allergy. Few studies have reported in vitro cross-reactivity in immediate-type wheat allergy. The aim of this study aimed to examine cross-reactivity of the three fractions (albumin/globulin, gliadin, and glutenin fractions) among cereals in children with wheat allergy. METHODS Sera from 128 children with immediate-type wheat allergy were collected. Specific immunoglobulin E (sIgE) levels against each fraction of wheat, barley, and rye were measured by enzyme-linked immunosorbent assay (ELISA). Cross-reactivities of each fraction among wheat, barley, and rye were examined via inhibition ELISA. RESULTS All subjects were sensitized to all fractions of wheat, barley, and rye. The wheat sIgE levels were significantly higher than those of barley and rye in all the fractions (p ≤ .001) and were significantly correlated with sIgE levels in each fraction (r = .887-.969, p < .001). Inhibition ELISA revealed that wheat inhibited the IgE binding to most of the solid phases at lower protein levels compared with barley and rye in all fractions. CONCLUSIONS In children with immediate-type wheat allergy, sensitization to all the three fractions of wheat was observed. In addition, they showed sensitization to barley and rye caused by in vitro cross-reactivity with wheat in each fraction. When managing children with wheat allergy, sensitization to barley and rye caused by the cross-reactivities should be considered.
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Affiliation(s)
- Mari Takei
- Department of Allergy, Clinical Research Center for Allergy and Rheumatology, National Hospital Organization Sagamihara National Hospital, Kanagawa, Japan
| | - Akemi Saito
- Department of Allergy, Clinical Research Center for Allergy and Rheumatology, National Hospital Organization Sagamihara National Hospital, Kanagawa, Japan
| | - Noriyuki Yanagida
- Department of Allergy, Clinical Research Center for Allergy and Rheumatology, National Hospital Organization Sagamihara National Hospital, Kanagawa, Japan.,Department of Pediatrics, National Hospital Organization Sagamihara National Hospital, Kanagawa, Japan
| | - Sakura Sato
- Department of Allergy, Clinical Research Center for Allergy and Rheumatology, National Hospital Organization Sagamihara National Hospital, Kanagawa, Japan
| | - Motohiro Ebisawa
- Department of Allergy, Clinical Research Center for Allergy and Rheumatology, National Hospital Organization Sagamihara National Hospital, Kanagawa, Japan
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Haro C, Guzmán-López MH, Marín-Sanz M, Sánchez-León S, Vaquero L, Pastor J, Comino I, Sousa C, Vivas S, Landa BB, Barro F. Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota. Foods 2022; 11:foods11101439. [PMID: 35627010 PMCID: PMC9142130 DOI: 10.3390/foods11101439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 05/13/2022] [Accepted: 05/15/2022] [Indexed: 12/04/2022] Open
Abstract
Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD). GFD has gained popularity among individuals who want to reduce their gluten intake. Tritordeum is a cereal species that originated after crossing durum wheat with wild barley and differs from bread wheat in its gluten composition. In this work, we have characterized the immunogenic epitopes of tritordeum bread and results from a four-phase study with healthy adults for preferences of bread and alterations in the gut microbiota after consuming wheat bread, gluten-free bread, and tritordeum bread are reported. Tritordeum presented fewer peptides related to gluten proteins, CD-epitopes, and IgE binding sites than bread wheat. Participants rated tritordeum bread higher than gluten-free bread. Gut microbiota analysis revealed that the adherence to a strict GFD involves some minor changes, especially altering the species producing short-chain fatty acids. However, the short-term consumption of tritordeum bread does not induce significant changes in the diversity or community composition of the intestinal microbiota in healthy individuals. Therefore, tritordeum bread could be an alternative for healthy individuals without wheat-related pathologies who want to reduce their gluten consumption without harming their gut health.
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Affiliation(s)
- Carmen Haro
- Department of Crop Protection, Institute for Sustainable Agriculture—Spanish National Research Council (IAS—CSIC), 14004 Córdoba, Spain; (C.H.); (B.B.L.)
| | - María H. Guzmán-López
- Department of Plant Breeding, Institute for Sustainable Agriculture—Spanish National Research Council (IAS—CSIC), 14004 Córdoba, Spain; (M.M.-S.); (S.S.-L.)
- Correspondence: (M.H.G.-L.); (F.B.)
| | - Miriam Marín-Sanz
- Department of Plant Breeding, Institute for Sustainable Agriculture—Spanish National Research Council (IAS—CSIC), 14004 Córdoba, Spain; (M.M.-S.); (S.S.-L.)
| | - Susana Sánchez-León
- Department of Plant Breeding, Institute for Sustainable Agriculture—Spanish National Research Council (IAS—CSIC), 14004 Córdoba, Spain; (M.M.-S.); (S.S.-L.)
| | - Luis Vaquero
- Department of Gastroenterology, Hospital of León, Biomedicine Institute, University of León, 24071 León, Spain; (L.V.); (S.V.)
| | - Jorge Pastor
- Novapan, S.L., C/Chopo, 68-70, 50171 La Puebla de Alfinden, Spain;
| | - Isabel Comino
- Department of Microbiology and Parasitology, Pharmacy Faculty, University of Seville, 41004 Seville, Spain; (I.C.); (C.S.)
| | - Carolina Sousa
- Department of Microbiology and Parasitology, Pharmacy Faculty, University of Seville, 41004 Seville, Spain; (I.C.); (C.S.)
| | - Santiago Vivas
- Department of Gastroenterology, Hospital of León, Biomedicine Institute, University of León, 24071 León, Spain; (L.V.); (S.V.)
| | - Blanca B. Landa
- Department of Crop Protection, Institute for Sustainable Agriculture—Spanish National Research Council (IAS—CSIC), 14004 Córdoba, Spain; (C.H.); (B.B.L.)
| | - Francisco Barro
- Department of Plant Breeding, Institute for Sustainable Agriculture—Spanish National Research Council (IAS—CSIC), 14004 Córdoba, Spain; (M.M.-S.); (S.S.-L.)
- Correspondence: (M.H.G.-L.); (F.B.)
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Yao L, Brice R, Shippy T. A Protein Composite Neural Scaffold Modulates Astrocyte Migration and Transcriptome Profile. Macromol Biosci 2022; 22:e2100406. [PMID: 35014754 PMCID: PMC9012687 DOI: 10.1002/mabi.202100406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 12/23/2021] [Indexed: 11/09/2022]
Abstract
Bioscaffold implantation is a promising approach to facilitate the repair and regeneration of wounded neural tissue after injury to the spinal cord or peripheral nerves. However, such bioscaffold grafts currently result in only limited functional recovery. The generation of a neural scaffold using a combination of collagen and glutenin is reported. The conduit material and mechanical properties, as well as its effect on astrocyte behavior is tested. After neural injuries, astrocytes move into the lesion and participate in the process of remodeling the micro-architecture of the wounded neural tissue. In this study, human astrocytes grown on glutenin-collagen scaffolds show higher motility and a lower proliferation rate compared with those grown on collagen scaffolds. RNA sequencing reveals that astrocytes grown on the two types of scaffolds show differentially expressed genes in Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways such as actin cytoskeleton and focal adhesion that regulate astrocyte migration on scaffolds. The gene expression of aggrecan and versican, chondroitin sulfate proteoglycans that inhibit axonal growth, is down-regulated in astrocytes grown on glutenin-collagen scaffolds. These outcomes indicate that the implantation of glutenin-collagen scaffolds may promote astrocyte function in the neural regeneration process by enhanced cell migration and reduced glial scar formation.
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Affiliation(s)
- Li Yao
- Department of Biological Sciences, Wichita State University, 1845 Fairmount Street, Wichita, KS, 67260, USA
- KSU Bioinformatics Center, Division of Biology, Kansas State University, Manhattan, KS, 66506, USA
| | - Ryan Brice
- Department of Biological Sciences, Wichita State University, 1845 Fairmount Street, Wichita, KS, 67260, USA
- KSU Bioinformatics Center, Division of Biology, Kansas State University, Manhattan, KS, 66506, USA
| | - Teresa Shippy
- Department of Biological Sciences, Wichita State University, 1845 Fairmount Street, Wichita, KS, 67260, USA
- KSU Bioinformatics Center, Division of Biology, Kansas State University, Manhattan, KS, 66506, USA
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Wang Y, Dong L, Zhang Y, Wang J, Wang J, Pang W, Wang S. Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells. Foods 2021; 10:foods10061365. [PMID: 34204679 PMCID: PMC8231263 DOI: 10.3390/foods10061365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/06/2021] [Accepted: 06/10/2021] [Indexed: 11/16/2022] Open
Abstract
Protein is one of the three major macronutrients and is essential for health. The reaction of α-dicarbonyl compounds (α-DCs) with glutenin during heat processing can modify its structure, thereby reducing its digestibility. Furthermore, advanced glycation end products (AGEs) formed by the Maillard reaction are associated with long-term diabetes-related complications. In this study, we established a heat processing reaction system for α-DCs and glutenin by simulating common food processing conditions. An in vitro digestion model was used to study the digestibility of glycated glutenin; whereupon the effects of the digestion products on macrophage inflammatory response were further investigated. It was found that reaction conditions, including temperature, treatment duration, pH, and reactant mass ratio, can significantly affect the digestibility of glycation glutenin, in which the mass ratio of reactants has the most significant influence. We demonstrated that when the mass ratio of glutenin to methylglyoxal (MGO) was 1:3, the level of inflammation induced by glycated glutenin was the highest. The mass ratio of reactants significantly affects the digestibility of glycation glutenin and the level of macrophage-induced inflammatory response. This suggests that it is possible to protect the nutritional value of protein and improve food safety by controlling the heat processing conditions of wheat products.
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Affiliation(s)
- Yaya Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
| | - Junping Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China;
| | - Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
| | - Wenwen Pang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
- Correspondence: ; Tel.: +86-22-85358445
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9
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Labuschagne M, Guzmán C, Phakela K, Wentzel B, van Biljon A. Solvent Retention Capacity and Gluten Protein Composition of Durum Wheat Flour as Influenced by Drought and Heat Stress. Plants (Basel) 2021; 10:1000. [PMID: 34067794 DOI: 10.3390/plants10051000] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/25/2021] [Accepted: 05/13/2021] [Indexed: 11/17/2022]
Abstract
Drought and temperature stress can cause considerable gluten protein accumulation changes during grain-filling, resulting in variations in wheat quality. The contribution of functional polymeric components of flour to its overall functionality and quality can be measured using solvent retention capacity (SRC). The aim of this study was to determine the effect of moderate and severe drought and heat stress on SRC and swelling index of glutenin (SIG) in six durum wheat cultivars with the same glutenin subunit composition and its relation with gluten protein fractions from size exclusion high performance liquid chromatography. Distilled water, sodium carbonate and sucrose SRC reacted similarly to stress conditions, with moderate heat causing the lowest values. Lactic acid SRC and SIG reacted similarly, where severe heat stress highly significantly increased the values. SIG was significantly correlated with sodium dodecyl sulphate sedimentation (SDSS) and flour protein content (FPC) under all conditions. Lactic acid SRC was highly correlated with FPC under optimal and moderate heat stress and with SDSS under moderate drought and severe heat. SIG was negatively correlated with low molecular weight glutenins under optimal and drought conditions, and combined for all treatments. The relationship between SRC and gluten proteins was inconsistent under different stress conditions.
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Asri N, Rostami-Nejad M, Anderson RP, Rostami K. The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance. Appl Clin Genet 2021; 14:37-50. [PMID: 33603437 PMCID: PMC7886246 DOI: 10.2147/tacg.s276596] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Accepted: 01/18/2021] [Indexed: 12/14/2022]
Abstract
Wheat flour is one of the most important food ingredients containing several essential nutrients including proteins. Gluten is one of the major protein components of wheat consisted of glutenin (encoded on chromosome 1) and gliadin (encoded on chromosome 1 and 6) and there are around hundred genes encoding it in wheat. Gluten proteins have the ability of eliciting the pathogenic immune responses and hypersensitivity reactions in susceptible individuals called “gluten-related disorders (GRDs)”, which include celiac disease (CD), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS). Currently removing gluten from the diet is the only effective treatment for mentioned GRDs and studies for the appropriate and alternative therapeutic approaches are ongoing. Accordingly, several genetic studies have focused on breeding wheat with low immunological properties through gene editing methods. The present review considers genetic characteristics of gluten protein components, focusing on their role in the incidence of gluten-related diseases, and genetic modifications conducted to produce wheat with less immunological properties.
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Affiliation(s)
- Nastaran Asri
- Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Rostami-Nejad
- Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Robert P Anderson
- Wesley Medical Research - The Wesley Hospital, Brisbane, Queensland, Australia
| | - Kamran Rostami
- Department of Gastroenterology, MidCentral DHB, Palmerston North, New Zealand
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Lambrecht MA, Monge-Morera M, Godefroidt T, Vluymans N, Deleu LJ, Goos P, Schymkowitz J, Rousseau F, Delcour JA. Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils. J Agric Food Chem 2021; 69:1963-1974. [PMID: 33544593 DOI: 10.1021/acs.jafc.0c05868] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Formation of amyloid fibrils (i.e., protein structures containing a compact core of ordered β-sheet structures) from food proteins can improve their techno-functional properties. Wheat gluten is the most consumed cereal protein by humans and extensively present in food and feed systems. Hydrolysis of wheat gluten increases the solubility of its proteins and brings new opportunities for value creation. In this study, the formation of amyloid-like fibrils (ALFs) from wheat gluten peptides (WGPs) under food relevant processing conditions was investigated. Different hydrothermal treatments were tested to maximize the formation of straight ALFs from WGPs. Thioflavin T (ThT) fluorescence measurements and transmission electron microscopy (TEM) were performed to study the extent of fibrillation and the morphology of the fibrils, respectively. First, the formation of fibrils by heating solutions of tryptic WGPs [degrees of hydrolysis 2.0% (DH 2) or 6.0% (DH 6)] was optimized using a response surface design. WGP solutions were incubated at different pH values, times, and temperatures. DH 6 WGPs had a higher propensity for fibrillation than did DH 2 WGPs. Heating DH 6 WGPs at 2.0% (w/v) for 38 h at 85 °C and pH 7.0 resulted in optimal fibrillation. Second, trypsin, chymotrypsin, thermolysin, papain, and proteinase K were used to produce different DH 6 WGPs. After enzyme inactivation and subsequent heating at optimal fibrillation conditions, chymotrypsin and proteinase K DH 6 WGPs produced small worm-like fibrils, whereas fibrils prepared from trypsin DH 6 WGPs were long and straight. The surface hydrophobicity of the peptides was key for fibrillation. Third, peptides from the wheat gluten components gliadin and glutenin fractions formed smaller and worm-like fibrils than did WGPs. Thus, the peptides of both gluten protein fractions jointly contribute to gluten fibrillation.
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Affiliation(s)
- Marlies A Lambrecht
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Margarita Monge-Morera
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Thibault Godefroidt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Nele Vluymans
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Lomme J Deleu
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Peter Goos
- Division of Mechatronics, Biostatistics and Sensors (MeBioS), KU Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium
| | - Joost Schymkowitz
- Switch Laboratory, VIB, B-3000 Leuven, Belgium
- Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, B-3001 Leuven, Belgium
| | - Frederic Rousseau
- Switch Laboratory, VIB, B-3000 Leuven, Belgium
- Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, B-3001 Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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12
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Takač V, Tóth V, Rakszegi M, Mikić S, Mirosavljević M, Kondić-Špika A. Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. Foods 2021; 10:156. [PMID: 33450999 PMCID: PMC7828489 DOI: 10.3390/foods10010156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/28/2020] [Accepted: 12/30/2020] [Indexed: 01/19/2023] Open
Abstract
The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.
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Affiliation(s)
- Verica Takač
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Viola Tóth
- Centre for Agricultural Research, Agricultural Institute, Brunszvik u. 2, 2462 Martonvásár, Hungary; (V.T.); (M.R.)
| | - Marianna Rakszegi
- Centre for Agricultural Research, Agricultural Institute, Brunszvik u. 2, 2462 Martonvásár, Hungary; (V.T.); (M.R.)
| | - Sanja Mikić
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Milan Mirosavljević
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Ankica Kondić-Špika
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
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13
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Wang Y, Li X, Wu S, Dong L, Hu Y, Wang J, Zhang Y, Wang S. Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice. Nutrients 2020; 12:E2844. [PMID: 32957487 PMCID: PMC7551842 DOI: 10.3390/nu12092844] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Revised: 09/12/2020] [Accepted: 09/15/2020] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still unclear. METHODS This research evaluated the effect of MGO on the immune response against glutenin in a mouse model. The resulting variations in conformation and corresponding digestibility of glutenin were determined. The immune response and gut microflora variation in mice were analyzed following administering of glutenin and MGO-glutenin. RESULTS The results of the study showed that MGO-glutenin induced a lower immune response than native glutenin. Cytokine analysis showed that MGO-glutenin regulated mouse immune response by inducing Treg differentiation. MGO decoration changed the structure and digestibility of glutenin. In addition, MGO-glutenin contributes to the maintenance of the beneficial gut microflora. CONCLUSION MGO decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice. Decoration with MGO appears to contribute to the aggregation of glutenin, potentially masking surface epitopes and abating sensitization. Furthermore, Bacteroides induced regulatory T-cell (Treg) differentiation, which may contribute to inhibition of the Th2 immune response and stimulation of immune tolerance.
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Affiliation(s)
- Yaya Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Xiang Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Sihao Wu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Yaozhong Hu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Junping Wang
- College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China;
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (X.L.); (S.W.); (L.D.); (Y.H.); (Y.Z.)
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14
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Labuschagne M, Masci S, Tundo S, Muccilli V, Saletti R, van Biljon A. Proteomic Analysis of Proteins Responsive to Drought and Low Temperature Stress in a Hard Red Spring Wheat Cultivar. Molecules 2020; 25:molecules25061366. [PMID: 32192150 PMCID: PMC7144396 DOI: 10.3390/molecules25061366] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 03/06/2020] [Accepted: 03/08/2020] [Indexed: 12/31/2022] Open
Abstract
Drought stress is becoming more prevalent with global warming, and has been shown to have large effects on gluten proteins linked to wheat bread making quality. Likewise, low temperature stress can detrimentally affect proteins in wheat. This study was done to determine the differential abundance of high molecular weight (HMW) glutenin proteins in a drought and low temperature stressed high quality hard red spring wheat cultivar (PAN3478), against a control. The treatments were applied in the greenhouse at the soft dough stage. HMW glutenin proteins were extracted from the flour, and were separated by using two-dimensional gel electrophoresis. Protein spots that had p values lower than 0.05 and fold values equal to or greater than 1.2 were considered to be significantly differentially abundant. These proteins were further analyzed by using tandem mass spectrometry. There was a 1.3 to 1.8 fold change in 17 protein spots due to the cold treatment. The drought treatment caused a 1.3 to 3.8 fold change in 19 protein spots. These spots matched either HMW or low molecular weight (LMW) glutenin subunits. In the latter case, the C subunits of LMW glutenins were notably found to be up-regulated under both stress conditions. All the proteins that have been identified can directly influence dough characteristics. Data are available via ProteomeXchange with the identifier PXD017578.
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Affiliation(s)
- Maryke Labuschagne
- Department of Plant Sciences, University of the Free State, Bloemfontein 9300, South Africa;
- Correspondence: ; Tel.: +27-51-4012715
| | - Stefania Masci
- Department of Agricultural and Forestry Sciences, University of Tuscia, 01100 Viterbo, Italy;
| | - Silvio Tundo
- Department of Land, Environment, Agriculture and Forestry (TESAF), Research Group in Plant Pathology, University of Padova, Viale dell’Università 16, 35020 Legnaro (PD), Italy;
| | - Vera Muccilli
- Department of Chemical Sciences, Organic Mass Spectrometry Laboratory, University of Catania, 95131 Catania, Italy; (V.M.); (R.S.)
| | - Rosaria Saletti
- Department of Chemical Sciences, Organic Mass Spectrometry Laboratory, University of Catania, 95131 Catania, Italy; (V.M.); (R.S.)
| | - Angeline van Biljon
- Department of Plant Sciences, University of the Free State, Bloemfontein 9300, South Africa;
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15
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Osorio CE, Wen N, Mejías JH, Mitchell S, von Wettstein D, Rustgi S. Directed-Mutagenesis of Flavobacterium meningosepticum Prolyl-Oligopeptidase and a Glutamine-Specific Endopeptidase From Barley. Front Nutr 2020; 7:11. [PMID: 32133368 PMCID: PMC7040222 DOI: 10.3389/fnut.2020.00011] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 01/28/2020] [Indexed: 12/12/2022] Open
Abstract
Wheat gluten proteins are the known cause of celiac disease. The repetitive tracts of proline and glutamine residues in these proteins make them exceptionally resilient to digestion in the gastrointestinal tract. These indigested peptides trigger immune reactions in susceptible individuals, which could be either an allergic reaction or celiac disease. Gluten exclusion diet is the only approved remedy for such disorders. Recently, a combination of a glutamine specific endoprotease from barley (EP-B2), and a prolyl endopeptidase from Flavobacterium meningosepticum (Fm-PEP), when expressed in the wheat endosperm, were shown to reasonably detoxify immunogenic gluten peptides under simulated gastrointestinal conditions. However useful, these "glutenases" are limited in application due to their denaturation at high temperatures, which most of the food processes require. Variants of these enzymes from thermophilic organisms exist, but cannot be applied directly due to their optimum activity at temperatures higher than 37°C. Though, these enzymes can serve as a reference to guide the evolution of peptidases of mesophilic origin toward thermostability. Therefore, a sequence guided site-saturation mutagenesis approach was used here to introduce mutations in the genes encoding Fm-PEP and EP-B2. A thermostable variant of Fm-PEP capable of surviving temperatures up to 90°C and EP-B2 variant with a thermostability of up 60°C were identified using this approach. However, the level of thermostability achieved is not sufficient; the present study has provided evidence that the thermostability of glutenases can be improved. And this pilot study has paved the way for more detailed structural studies in the future to obtain variants of Fm-PEP and EP-B2 that can survive temperatures ~100°C to allow their packing in grains and use of such grains in the food industry.
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Affiliation(s)
- Claudia E. Osorio
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA, United States
- Agriaquaculture Nutritional Genomic Center, Temuco, Chile
| | - Nuan Wen
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA, United States
| | - Jaime H. Mejías
- Centro Regional de Investigación Carillanca, Instituto de Investigaciones Agropecuarias INIA, Temuco, Chile
| | - Shannon Mitchell
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, United States
| | - Diter von Wettstein
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA, United States
| | - Sachin Rustgi
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA, United States
- Department of Plant and Environmental Sciences, Clemson University Pee Dee Research and Education Center, Florence, SC, United States
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16
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Wang Y, Wang J, Wang S, Guo J, Wang S. Modification of Glutenin and Associated Changes in Digestibility Due to Methylglyoxal during Heat Processing. J Agric Food Chem 2019; 67:10734-10743. [PMID: 31479252 DOI: 10.1021/acs.jafc.9b04337] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glutenin is the main protein of flour and is a very important source of protein nutrition for humans. Methylglyoxal (MGO) is an important product of the Maillard reaction that occurs during the hot-processing of flour products, and it reacts with glutenin to facilitate changes in glutenin properties. Here, the effects of MGO on glutenin digestion during the heating process were investigated using a simulated MGO-glutenin system. MGO significantly reduced the digestibility of glutenin. The structure of MGO-glutenin and physicochemical properties were studied to understand the mechanism of the decrease of digestibility. These data suggest that changes in digestibility were caused by decreases in surface hydrophobicity and increases in disulfide bonds. MGO induces strong aggregation of glutenin after heating that led to the masking of cleavage sites for proteases. Moreover, carbonyl oxidation induced by MGO leads to intermolecular cross-linking of glutenin that increasingly masks or even destroys cleavage sites, further decreasing digestibility.
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Affiliation(s)
- Yaya Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Junping Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Shujun Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Jun Guo
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Shuo Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine , Nankai University , Tianjin 300071 , P. R. China
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Geisslitz S, Longin CFH, Scherf KA, Koehler P. Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat). Foods 2019; 8:foods8090409. [PMID: 31547385 PMCID: PMC6769531 DOI: 10.3390/foods8090409] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/06/2019] [Accepted: 09/06/2019] [Indexed: 01/23/2023] Open
Abstract
The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (< 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified. Finally, spelt, emmer and einkorn were found to have a higher nitrogen partial factor productivity than common and durum wheat making them promising crops for a more sustainable agriculture.
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Affiliation(s)
- Sabrina Geisslitz
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstraße 21, 70599 Stuttgart, Germany
| | - Katharina A Scherf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany.
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131 Karlsruhe, Germany.
| | - Peter Koehler
- biotask AG, Schelztorstrasse 54-56, 73728 Esslingen am Neckar, Germany
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18
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Xue C, Matros A, Mock HP, Mühling KH. Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application. Front Plant Sci 2019; 10:642. [PMID: 31156690 PMCID: PMC6530357 DOI: 10.3389/fpls.2019.00642] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Accepted: 04/29/2019] [Indexed: 05/23/2023]
Abstract
Baking quality of wheat flour is determined by grain protein concentration (GPC) and its composition and is highly influenced by environmental factors such as nitrogen (N) fertilization management. This study investigated the effect of split N application on grain protein composition and baking quality of two winter wheat cultivars, Tobak and JB Asano, belonging to different baking quality classes. Bread loaf volumes in both cultivars were enhanced by split N application. In contrast, GPC was only significantly increased in JB Asano. Comparative 2-DE revealed that the relative volumes of 21 and 28 unique protein spots were significantly changed by split N application in Tobak and JB Asano, respectively. Specifically, the alterations in relative abundance of certain proteins, i.e., globulins, LMW-GS, α-, and γ-gliadins as well as α-amylase/trypsin inhibitors were more sensitive to split N application. Furthermore, certain proteins identified as globulins and alpha-amylase inhibitors were changed in both wheat cultivars under split N application. These results implied that the functions of these unique proteins might have played important roles in affecting baking quality of wheat flour, especially for cultivars (i.e., Tobak in the present study) the baking quality of which is less dependent on GPC.
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Affiliation(s)
- Cheng Xue
- College of Resources and Environmental Sciences, Hebei Agricultural University, Baoding, China
- Faculty of Agricultural and Nutritional Sciences, Institute of Plant Nutrition and Soil Science, Kiel University, Kiel, Germany
| | - Andrea Matros
- Department of Physiology and Cell Biology, Leibniz Institute of Plant Genetics and Crop Plant Research, Gatersleben, Germany
| | - Hans-Peter Mock
- Department of Physiology and Cell Biology, Leibniz Institute of Plant Genetics and Crop Plant Research, Gatersleben, Germany
| | - Karl-Hermann Mühling
- Faculty of Agricultural and Nutritional Sciences, Institute of Plant Nutrition and Soil Science, Kiel University, Kiel, Germany
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19
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Abstract
We performed a systematic review of the literature to determine whether adherence to a gluten-free diet (GFD) leads to improved outcomes for patients with schizophrenia. We searched the AMED (Allied and Complementary Medicine; 1985-June 2016), MEDLINE (1946-June 2016), and Embase (1980-2016 week 24) databases using the terms "wheat" or "glutenin" or "gliadin" or "gluten" AND "schizophrenia." A total of 9 studies met the inclusion criteria for this review: 1 randomized controlled trial, 7 crossover studies, and 1 open-label pilot study. Six of the included studies demonstrated beneficial effects including improved functioning and decreased symptom severity after the course of a GFD, whereas 3 studies found no benefits. All of the included studies found that a GFD is well tolerated and can be adhered to by patients with schizophrenia. The findings of this systematic review should be interpreted with caution due to limitations inherent to nonrandomized trials, as well as the heterogeneity in the study design and the length of the GFD applied in each study. Publication bias is another potential limitation. Further research is required to examine the biomarkers of gluten sensitivity and inflammation to effectively target those patients with schizophrenia who will benefit most from this dietary intervention.
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Affiliation(s)
- Anastasia Levinta
- Faculty of Medicine, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Ilya Mukovozov
- Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
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Wieser H, Scherf KA. Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities. Nutrients 2018; 10:E1411. [PMID: 30279386 DOI: 10.3390/nu10101411] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Accepted: 09/25/2018] [Indexed: 12/12/2022] Open
Abstract
Gluten is the trigger for celiac disease (CD), non-celiac gluten/wheat sensitivity (NCGS), and wheat allergy. An oral food challenge is often needed for diagnosis, but there are no standardized gluten challenge materials with known composition available. To fill this gap, two materials, commercially available gluten and a food-grade gluten hydrolysate (pepgluten), were extensively characterized. Pepgluten was prepared from gluten by incubation with a pepsin dietary supplement and acetic acid at 37 °C for 120 min. The components of pepgluten were crude protein (707 mg/g), starch (104 mg/g), water (59 mg/g), fat (47 mg/g), dietary fiber (41 mg/g) and ash (11 mg/g). The protein/peptide fraction of pepgluten (1 g) contained equivalents derived from 369 mg gliadins and 196 mg glutenins, resulting in 565 mg total gluten equivalents, 25 mg albumins/globulins, 22 mg α-amylase/trypsin inhibitors and 48 mg pepsin capsule proteins. The slightly acidic, dough-like smell and bitter taste of pepgluten could be completely camouflaged in multivitamin juice with bitter lemon, grapefruit juice, or vegetable and fruit smoothies. Thus, pepgluten met the criteria for placebo-controlled challenges (active and placebo materials are identical regarding appearance, taste, smell, and texture) and is appropriate as a standard preparation for the oral food challenge and clinical investigations to study wheat hypersensitivities.
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21
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Chen G, Ehmke L, Miller R, Faa P, Smith G, Li Y. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization. J Agric Food Chem 2018; 66:6840-6850. [PMID: 29879838 DOI: 10.1021/acs.jafc.8b01197] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Soft wheat flour doughs were prepared with different levels of salt (NaCl) or baking soda (NaHCO3). Oscillation rheology, elongational viscosity, and extensibility of doughs were tested to evaluate the effect of salt and baking soda on the physical properties of doughs. Furthermore, a series of physical-biochemical analytical techniques were used to investigate gluten polymerization in doughs, including zeta potential analyzer, Fourier transform infrared spectroscopy (FTIR), spectrophotometer, and reversed-phase high-performance liquid chromatography (RP-HPLC). The addition of high levels of NaHCO3 (1.0% fwb), either by itself or in combination with NaCl, increased dough strength, elongational viscosity, and viscoelasticity. RP-HPLC results demonstrated macromolecular aggregation of gluten proteins in the presence of NaCl or NaHCO3. The addition of NaHCO3 or NaCl also decreased both free sulfhydryl content and random-coil structure of gluten isolated from the doughs. Overall, NaCl and NaHCO3 induced the changes of molecular conformation of gluten, which impacted the physicochemical qualities of soft wheat flour dough. This study provides a better understanding of salt and baking soda functionality in the formation of soft flour dough, which will support the searching of feasible sodium reduction strategies in soft flour bakery products.
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Affiliation(s)
- Gengjun Chen
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
| | - Laura Ehmke
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
| | - Rebecca Miller
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
| | - Pierre Faa
- Frito-Lay North America , Plano , Texas 75024 , United States
| | - Gordon Smith
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
| | - Yonghui Li
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
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Liu M, Liang Y, Zhang H, Wu G, Wang L, Qian H, Qi X. Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing. J Agric Food Chem 2018; 66:6151-6161. [PMID: 29863868 DOI: 10.1021/acs.jafc.8b00910] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
During the freezing process, ice crystal formation leads to the deterioration in physicochemical properties and networks of gluten proteins. The cryoprotective effects of recombinant carrot ( Daucus carota) antifreeze protein (rCaAFP), type II antifreeze protein from Epinephelus coioides (rFiAFP), and Tenebrio molitor antifreeze protein (rTmAFP) produced from Pichia pastoris GS115 on hydrated gluten, glutenin, and gliadin during freezing were investigated. The thermal hysteresis (TH) activity and ice crystals' morphology modification ability of recombinant antifreeze proteins (rAFPs) were analyzed by differential scanning calorimetry (DSC) and cryomicroscope, respectively. The freezing and melting properties, water state, rheological properties, and microstructure of hydrated gluten proteins were studied by DSC, low field nuclear magnetic resonance, rheometer, and scanning electron microscopy, respectively. The rTmAFP exhibited strongest TH activity and ice crystals' morphology modification ability, followed by rFiAFP and rCaAFP. The addition of the three rAFPs caused freezing hysteresis and weakened the damage of freezing to the networks of hydrated gluten, glutenin, and gliadin. During freezing, the cryoprotective effects of the three rAFPs on the freezable water content, water mobility and distribution, and rheological properties of hydrated gluten were achieved by protecting these corresponding properties of hydrated glutenin. Among the three rAFPs, rTmAFP was most effective in the cryoprotective activities on hydrated gluten proteins during freezing. The results demonstrate the potential of these rAFPs, especially rTmAFP, to preserve the above properties of hydrated gluten proteins during the freezing process.
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Affiliation(s)
| | - Ying Liang
- College of Biological Engineering , Henan University of Technology , Zhengzhou 450001 , China
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Wang H, Zhang H, Li B, Yu Z, Li G, Zhang J, Yang Z. Molecular Cytogenetic Characterization of New Wheat- Dasypyrum breviaristatum Introgression Lines for Improving Grain Quality of Wheat. Front Plant Sci 2018; 9:365. [PMID: 29616071 PMCID: PMC5868130 DOI: 10.3389/fpls.2018.00365] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2017] [Accepted: 03/05/2018] [Indexed: 05/22/2023]
Abstract
As an important relative of wheat (Triticum aestivum L), Dasypyrum breviaristatum contains novel high molecular weight glutenin subunits (HMW-GSs) encoded by Glu-1Vb genes. We identified new wheat-D. breviaristatum chromosome introgression lines including chromosomes 1Vb and 1VbL.5VbL by fluorescence in situ hybridization (FISH) combined with molecular markers. We found that chromosome changes occurred in the wheat-D. breviaristatum introgression lines and particularly induced the deletion of 5BS terminal repeats and formation of a new type of 5B-7B reciprocal translocation. The results imply that the D. breviaristatum chromosome 1Vb may contain genes which induce chromosomal recombination in wheat background. Ten putative high molecular weight glutenin subunit (HMW-GS) genes from D. breviaristatum and wheat-D. breviaristatum introgression lines were isolated. The lengths of the HMW-GS genes in Dasypyrum were significantly shorter than typical HMW-GS of common wheat. A new y-type HMW-GS gene, named Glu-Vb1y, was characterized in wheat-D. breviaristatum 1Vb introgression lines. The new wheat-D. breviaristatum germplasm displayed reduced plant height, increased tillers and superior grain protein and gluten contents, improved gluten performance index. The results showed considerable potential for utilization of D. breviaristatum chromosome 1Vb segments in future wheat improvement.
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Affiliation(s)
- Hongjin Wang
- School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu, China
| | - Hongjun Zhang
- School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu, China
| | - Bin Li
- School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu, China
| | - Zhihui Yu
- School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu, China
| | - Guangrong Li
- School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu, China
- Center of Informational Biology, University of Electronic Science and Technology of China, Chengdu, China
| | - Jie Zhang
- School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu, China
| | - Zujun Yang
- School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu, China
- Center of Informational Biology, University of Electronic Science and Technology of China, Chengdu, China
- *Correspondence: Zujun Yang,
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24
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Mazzeo MF, Di Stasio L, D'Ambrosio C, Arena S, Scaloni A, Corneti S, Ceriotti A, Tuberosa R, Siciliano RA, Picariello G, Mamone G. Identification of Early Represented Gluten Proteins during Durum Wheat Grain Development. J Agric Food Chem 2017; 65:3242-3250. [PMID: 28347138 DOI: 10.1021/acs.jafc.7b00571] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The time course of biosynthesis and accumulation of storage proteins in developing grains of durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) pasta-quality reference cv. Svevo was investigated at the protein level for the first time. Seeds were harvested at key kernel developmental stages, namely, 3 (seed increase 3-fold in size), 5 (kernel development, water-ripe stage), 11 (kernel development, water-ripe stage), 16 (kernel full development, water-ripe stage), 21 (milk-ripe stage), and 30 (dough stage) days postanthesis (dpa). Gliadins and glutenins were fractionated according to their different solubility and individually analyzed after fractionation by reversed-phase high performance liquid chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Proteins were identified by liquid chromatography-tandem mass spectrometry of proteolytic peptides. The α- and γ-gliadin were already detected at 3 dpa. The biosynthesis of high molecular mass glutenin Bx7 was slightly delayed (11 dpa). Most of the gluten proteins accumulated rapidly between 11 and 21 dpa, with a minor further increase up to 30 dpa. The expression pattern of gluten proteins in Triticum durum at the early stages of synthesis provides reference data sets for future applications in crop breeding and growth monitoring.
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Affiliation(s)
| | - Luigia Di Stasio
- Institute of Food Sciences, National Research Council (CNR) , 83100 Avellino, Italy
- Department of Agriculture, University of Naples "Federico II" , 80100 Portici, Italy
| | - Chiara D'Ambrosio
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council (CNR) , 80147 Naples, Italy
| | - Simona Arena
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council (CNR) , 80147 Naples, Italy
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council (CNR) , 80147 Naples, Italy
| | - Simona Corneti
- Department of Agricultural Sciences, University of Bologna , 40127 Bologna, Italy
| | - Aldo Ceriotti
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR) , 20133 Milan, Italy
| | - Roberto Tuberosa
- Department of Agricultural Sciences, University of Bologna , 40127 Bologna, Italy
| | - Rosa Anna Siciliano
- Institute of Food Sciences, National Research Council (CNR) , 83100 Avellino, Italy
| | - Gianluca Picariello
- Institute of Food Sciences, National Research Council (CNR) , 83100 Avellino, Italy
| | - Gianfranco Mamone
- Institute of Food Sciences, National Research Council (CNR) , 83100 Avellino, Italy
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25
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Balakireva AV, Zamyatnin AA. Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities. Nutrients 2016; 8:E644. [PMID: 27763541 DOI: 10.3390/nu8100644] [Citation(s) in RCA: 130] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2016] [Revised: 09/30/2016] [Accepted: 10/11/2016] [Indexed: 12/13/2022] Open
Abstract
Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture of prolamin proteins present mostly in wheat, but also in barley, rye and oat. Gluten can be subdivided into three major groups: S-rich, S-poor and high molecular weight proteins. Prolamins within the groups possess similar structures and properties. All gluten proteins are evolutionarily connected and share the same ancestral origin. Gluten proteins are highly resistant to hydrolysis mediated by proteases of the human gastrointestinal tract. It results in emergence of pathogenic peptides, which cause CD and allergy in genetically predisposed people. There is a hierarchy of peptide toxicity and peptide recognition by T cells. Nowadays, there are several ways to detoxify gluten peptides: the most common is gluten-free diet (GFD), which has proved its effectiveness; prevention programs, enzymatic therapy, correction of gluten pathogenicity pathways and genetically modified grains with reduced immunotoxicity. A deep understanding of gluten intolerance underlying mechanisms and detailed knowledge of gluten properties may lead to the emergence of novel effective approaches for treatment of gluten-related disorders.
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Scherf KA, Wieser H, Koehler P. Improved Quantitation of Gluten in Wheat Starch for Celiac Disease Patients by Gel-Permeation High-Performance Liquid Chromatography with Fluorescence Detection (GP-HPLC-FLD). J Agric Food Chem 2016; 64:7622-7631. [PMID: 27633005 DOI: 10.1021/acs.jafc.6b02512] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Purified wheat starch (WSt) is commonly used in gluten-free products for celiac disease (CD) patients. It is mostly well-tolerated, but doubts about its safety for CD patients persist. One reason may be that most ELISA kits primarily recognize the alcohol-soluble gliadin fraction of gluten, but insufficiently target the alcohol-insoluble glutenin fraction. To address this problem, a new sensitive method based on the sequential extraction of gliadins, glutenins, and gluten from WSt followed by gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD) was developed. It revealed that considerable amounts of glutenins were present in most WSt. The gluten contents quantitated by GP-HPLC-FLD as sum of gliadins and glutenins were higher than those by R5 ELISA (gluten as gliadin content multiplied by a factor of 2) in 19 out of 26 WSt. Despite its limited selectivity, GP-HPLC-FLD may be applied as confirmatory method to ELISA to quantitate gluten in WSt.
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Affiliation(s)
- Katharina Anne Scherf
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut , Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Herbert Wieser
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut , Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Peter Koehler
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut , Lise-Meitner-Straße 34, 85354 Freising, Germany
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Koga S, Böcker U, Moldestad A, Tosi P, Shewry PR, Mosleth EF, Uhlen AK. Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition. J Sci Food Agric 2016; 96:122-130. [PMID: 25565275 DOI: 10.1002/jsfa.7068] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2014] [Revised: 12/19/2014] [Accepted: 12/26/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The aim of this study was to investigate the effects of low to moderate temperatures on gluten functionality and gluten protein composition. Four spring wheat cultivars were grown in climate chambers with three temperature regimes (day/night temperatures of 13/10, 18/15 and 23/20 °C) during grain filling. RESULTS The temperature strongly influenced grain weight and protein content. Gluten quality measured by maximum resistance to extension (Rmax ) was highest in three cultivars grown at 13 °C. Rmax was positively correlated with the proportion of sodium dodecyl sulfate-unextractable polymeric proteins (%UPP). The proportions of ω-gliadins and D-type low-molecular-weight glutenin subunits (LMW-GS) increased and the proportions of α- and γ-gliadins and B-type LMW-GS decreased with higher temperature, while the proportion of high-molecular-weight glutenin subunits (HMW-GS) was constant between temperatures. The cultivar Berserk had strong and constant Rmax between the different temperatures. CONCLUSION Constant low temperature, even as low as 13 °C, had no negative effects on gluten quality. The observed variation in Rmax related to temperature could be explained more by %UPP than by changes in the proportions of HMW-GS or other gluten proteins. The four cultivars responded differently to temperature, as gluten from Berserk was stronger and more stable over a wide range of temperatures.
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Affiliation(s)
- Shiori Koga
- Department of Plant Sciences, Norwegian University of Life Sciences, PO Box 5003, NO-1432, Ås, Norway
| | | | | | - Paola Tosi
- School of Agriculture Policy & Development, Reading University, PO Box 237, Whiteknights, Reading, RG6 7BE, UK
| | | | | | - Anne Kjersti Uhlen
- Department of Plant Sciences, Norwegian University of Life Sciences, PO Box 5003, NO-1432, Ås, Norway
- Nofima AS, PO Box 210, NO-1431, Ås, Norway
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28
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Nilsson N, Sjölander S, Baar A, Berthold M, Pahr S, Vrtala S, Valenta R, Morita E, Hedlin G, Borres MP, Nilsson C. Wheat allergy in children evaluated with challenge and IgE antibodies to wheat components. Pediatr Allergy Immunol 2015; 26:119-25. [PMID: 25601168 DOI: 10.1111/pai.12334] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 01/13/2015] [Indexed: 11/25/2022]
Abstract
INTRODUCTION Wheat sensitization is common but IgE antibodies (IgE-abs) to wheat are not predictive of clinical symptoms in children with suspected wheat allergy. Wheat allergen components other than ω-5 gliadin have not been well studied. Our aim was to characterize the clinical profile and investigate the value of adding measurements of IgE-abs to wheat components in a group of children with a doctor's diagnosed wheat allergy. METHOD Sixty-three children with a doctor's diagnosis of wheat allergy confirmed sensitization to wheat and, on a wheat elimination diet, went through oral wheat challenges or had a convincing recent history of wheat allergy. IgE-ab to ω-5 gliadin, low molecular weight glutenin (LMW-glutenin), high molecular weight glutenin (HMW-glutenin) and a native gliadin preparation containing α-, β-, γ-, and ω-gliadin (gliadin) were analyzed. RESULTS Twenty-six children were positive in challenge, while six children were regarded as wheat allergic due to recent anaphylactic reactions. The IgE-ab levels to all four wheat components were significantly higher in the group with wheat allergy compared to the group with no wheat allergy (p < 0.0001). Also, the severity of symptoms at challenge correlated with the IgE-ab levels to all four components (p < 0.05). IgE-ab levels to ω-5 gliadin correlated best with challenge outcome, and by additional analysis of gliadin, HMW- and LMW-glutenin IgE-abs all challenge positive children could be identified. CONCLUSION Many children diagnosed as wheat allergic have outgrown their allergy and are unnecessarily on a wheat-free diet. The levels of IgE-ab to wheat gluten-derived components correlated well with wheat challenge outcome and severity.
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Affiliation(s)
- Nora Nilsson
- Q204 Lung/Allergy Department, Karolinska Institutet and Karolinska University Hospital, Astrid Lindgren Children's Hospital, Stockholm, Sweden; Centre for Allergy Research, Karolinska Institutet, Stockholm, Sweden
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29
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Murakami T, Kitabatake N, Tani F. Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten. J Food Sci 2015; 80:C269-78. [PMID: 25588500 DOI: 10.1111/1750-3841.12757] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Accepted: 11/20/2014] [Indexed: 11/27/2022]
Abstract
Spray-dried gluten has unique properties and is commercially available in the food industry worldwide. In this study, we examined the viscoelastic properties of gluten powder prepared by dispersion in the presence of acetic acid or an ammonia solvent and then followed by lyophilization instead of a spray drying. Mixograph measurements showed that the acid- and ammonia-treated gluten powders had marked decreases in the time to peak dough resistance when compared with the control gluten powder. The integrals of the dough resistance and bandwidth for 3 min after peak dough resistance decreased in both treated gluten powders. Similar phenomena were observed when gliadin was supplemented to gluten powders. Basic and acidic conditions were applied to the acid- and ammonia-treated gluten powders, respectively, and the viscoelastic behaviors were found to depend on the pH in the gluten dispersion just before lyophilization. These behaviors suggest that gluten may assume a reversible change in viscoelasticity by a fluctuation in pH during gluten dispersion. SDS-PAGE showed that the extractable proteins substantially increased in some polymeric glutenins including the low molecular weight-glutenin subunit (LMW-GS) when the ammonia-treated gluten powder was extracted with 70% ethanol. In contrast, the extractable proteins markedly increased in many polymeric glutenins including the high molecular weight-glutenin subunit and/or the LMW-GS when the acid-treated gluten powder was extracted with 70% ethanol. It thus follows that the extractability of polymeric glutenin to ethanol increases similarly to gliadin when gluten is exposed to an acidic or a basic pH condition; therefore, glutenin adopts gliadin-like characteristics.
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Affiliation(s)
- Tetsuya Murakami
- Div. of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Univ., Gokasho, Uji, Kyoto, 611-0011, Japan; Research & Development Div, Glico Nutrition Co., Ltd., 4-6-5, Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan
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Reddy N, Shi Z, Xu H, Yang Y. Development of wheat glutenin nanoparticles and their biodistribution in mice. J Biomed Mater Res A 2014; 103:1653-8. [PMID: 25098551 DOI: 10.1002/jbm.a.35302] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2014] [Revised: 07/09/2014] [Accepted: 07/31/2014] [Indexed: 11/06/2022]
Abstract
Wheat glutenin nanoparticles intended for targeted drug delivery were biocompatible and were detected in the kidney, liver, and spleen in mice. Protein-based nanoparticles are preferred for therapeutic drug and gene delivery owing to their biocompatibility and ability to load various types of drugs. However, proteins such as a collagen and albumin are unstable in aqueous environments and are not ideal for drug delivery applications. Wheat glutenin has been demonstrated to be biocompatible and have good stability under aqueous conditions. Films and fibers have been made from wheat glutenin for medical applications but there are no reports on developing micro- or nanoparticles. In this research, wheat glutenin nanoparticles (70-140 nm) were prepared and the stability of the nanoparticles under various physiological conditions was investigated. Nanoparticles were fluorescently labeled and later injected into mice and the ability of the nanoparticles to penetrate into the cells in various organs was studied. Strong acidic or alkaline conditions provided glutenin nanoparticles with low diameters and the particles were more stable under the pH 7 rather than pH of 4. Glutenin nanoparticles were predominantly found in the liver in mice. Our in vivo and in vitro studies suggest that glutenin nanoparticles are suitable for drug delivery applications.
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Affiliation(s)
- Narendra Reddy
- Department of Textiles, Merchandising, and Fashion Design, 234, HECO Building, East Campus, University of Nebraska-Lincoln, Lincoln, Nebraska, 68583-0802
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31
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Lombardi A, Marshall RS, Castellazzi CL, Ceriotti A. Redox regulation of glutenin subunit assembly in the plant endoplasmic reticulum. Plant J 2012; 72:1015-26. [PMID: 22966775 DOI: 10.1111/tpj.12020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2012] [Revised: 09/05/2012] [Accepted: 09/07/2012] [Indexed: 05/11/2023]
Abstract
The glutenin fraction of wheat storage proteins consists of large polymers in which high- and low-molecular-weight subunits are connected by inter-chain disulfide bonds. We found that assembly of a low-molecular-weight glutenin subunit in the endoplasmic reticulum is a rapid process that leads to accumulation of various oligomeric forms, and that this assembly is sensitive to perturbation of the cellular redox environment. In endoplasmic reticulum-derived microsomes, low-molecular-weight glutenin subunits are subjected to hyper-polymerization, indicating that cytosolic factors play an important role in limiting polymer size. Addition of physiological concentrations of reduced glutathione is sufficient to maintain the original polymerization pattern of the glutenin subunits upon cytosol dilution. Furthermore, we show that a low-molecular-weight glutenin subunit can be glutathionylated in endoplasmic reticulum-derived microsomes, and that it can be directly reduced by glutathione in vitro. These results indicate that glutenin polymerization is sensitive to changes in the redox state of the cell, and suggest that the presence of a reducing cytosolic environment plays an important role in regulating disulfide bond formation in the endoplasmic reticulum of plant cells.
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Affiliation(s)
- Alessio Lombardi
- Istituto di Biologia e Biotecnologia Agraria, Consiglio Nazionale delle Ricerche, Via Bassini 15, 20133, Milano, Italy
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