A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods

Bromilow, Sophie; Gethings, Lee A.; Buckley, Michael; Bromley, Michael; Shewry, Peter R.; Langridge, James; Mills, E.N. Clare

doi:10.1016/j.jprot.2017.03.026

Cited by 70 publications

(52 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This number is consistent with the proteomic study of Bromilow et al. () who identified 63 gluten proteins in a single cultivar, using mass spectroscopy and a curated sequence database (Bromilow et al., ). These comprised four ω‐gliadins, 14 α‐gliadins, eight γ‐gliadins, 29 LMW subunits, and eight HMW subunits.…”

Section: Wheat Grain Proteinssupporting

confidence: 89%

“…Allowing for the effects of post-translational modification, we would suggest that the number of gluten proteins present in significant amounts is between 50 and 100. This number is consistent with the proteomic study of Bromilow et al (2017b) who identified 63 gluten proteins in a single cultivar, using mass spectroscopy and a curated sequence database (Bromilow et al, 2017a). These comprised four ω-gliadins, 14 α-gliadins, eight γ -gliadins, 29 LMW subunits, and eight HMW subunits.…”

Section: What Is Gluten?supporting

confidence: 85%

“…A vast number of sequences of gluten proteins are available, based on the sequences of complementary DNA and genomic DNA. For example, Bromilow et al (2017a) retrieved over 24000 sequences from the UniProt database and used these to assemble a curated database of 630 sequences. These sequences validate the broad classification into the three groups (S-rich, S-poor, and HMW prolamins) and major subgroups of gliadins and LMW glutenin subunits discussed above.…”

Section: What Is Gluten?mentioning

confidence: 99%

See 2 more Smart Citations

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Rustgi

Shewry

Brouns

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac‐safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten‐free commodities are discussed.

show abstract

Section: Wheat Grain Proteinssupporting

confidence: 89%

Section: What Is Gluten?supporting

confidence: 85%

Section: What Is Gluten?mentioning

confidence: 99%

See 1 more Smart Citation

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Rustgi

Shewry

Brouns

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…For the adoption of this technology, the pre-requisite step is the identification of robust and sensitive CD triggering peptide markers as well as comprehensive and well-annotated sequence databases. GluPro V1.0 database of gluten proteins comprises of 630 discrete and unique full-length protein sequences (338) and is an alternative to the existing Viridiplantae database. LC-MS/MS has been documented to distinguish among different cereals and detect cereal contamination in different commercial flours (335,339).…”

Section: Methods For Detection Of Gluten In Foodmentioning

confidence: 99%

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

et al. 2020

View full text Add to dashboard Cite

Wheat is a major cereal crop providing energy and nutrients to the billions of people around the world. Gluten is a structural protein in wheat, that is necessary for its dough making properties, but it is responsible for imparting certain intolerances among some individuals, which are part of this review. Most important among these intolerances is celiac disease, that is gluten triggered T-cell mediated autoimmune enteropathy and results in villous atrophy, inflammation and damage to intestinal lining in genetically liable individuals containing human leukocyte antigen DQ2/DQ8 molecules on antigen presenting cells. Celiac disease occurs due to presence of celiac disease eliciting epitopes in gluten, particularly highly immunogenic alpha-gliadins. Another gluten related disorder is non-celiac gluten-sensitivity in which innate immune-response occurs in patients along with gastrointestinal and non-gastrointestinal symptoms, that disappear upon removal of gluten from the diet. In wheat allergy, either IgE or non-IgE mediated immune response occurs in individuals after inhalation or ingestion of wheat. Following a lifelong gluten-free diet by celiac disease and non-celiac gluten-sensitivity patients is very challenging as none of wheat cultivar or related species stands safe for consumption. Hence, different molecular biology, genetic engineering, breeding, microbial, enzymatic, and chemical strategies have been worked upon to reduce the celiac disease epitopes and the gluten content in wheat. Currently, only 8.4% of total population is affected by wheat-related issues, while rest of population remains safe and should not remove wheat from the diet, based on false media coverage.

show abstract

“…GluPro V1.0 is a manually curated database of gluten proteins, comprising of 630 discrete unique full length protein sequences . Using a discovery proteomics dataset acquired using ion mobility MS/MS, the authors showed that more reliable identifications were obtained using the GluPro V1.0 database compared to the complete reviewed Viridiplantae database.…”

Section: Databases and Spectral Librariesmentioning

confidence: 99%

Updates on resources, software tools, and databases for plant proteomics in 2016–2017

Misra¹

2018

Electrophoresis

View full text Add to dashboard Cite

Proteomics data processing, annotation, and analysis can often lead to major hurdles in large-scale high-throughput bottom-up proteomics experiments. Given the recent rise in protein-based big datasets being generated, efforts in in silico tool development occurrences have had an unprecedented increase; so much so, that it has become increasingly difficult to keep track of all the advances in a particular academic year. However, these tools benefit the plant proteomics community in circumventing critical issues in data analysis and visualization, as these continually developing open-source and community-developed tools hold potential in future research efforts. This review will aim to introduce and summarize more than 50 software tools, databases, and resources developed and published during 2016-2017 under the following categories: tools for data pre-processing and analysis, statistical analysis tools, peptide identification tools, databases and spectral libraries, and data visualization and interpretation tools. Intended for a well-informed proteomics community, finally, efforts in data archiving and validation datasets for the community will be discussed as well. Additionally, the author delineates the current and most commonly used proteomics tools in order to introduce novice readers to this -omics discovery platform.

show abstract

A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods

Cited by 70 publications

References 53 publications

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them

Updates on resources, software tools, and databases for plant proteomics in 2016–2017

Contact Info

Product

Resources

About