Detection and quantitation of immunogenic epitopes related to celiac disease in historical and modern hard red spring wheat cultivars

Malalgoda, Maneka; Meinhardt, Steven W.; Şimşek, Şenay

doi:10.1016/j.foodchem.2018.04.131

Cited by 36 publications

(27 citation statements)

References 22 publications

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“…In total, 15 out of 20 different CD-active epitopes were detected. Of the five that were not detected, two (DQ2.5-glia-γ4a, DQ2.5-glia-γ4d) were not present either in historical and modern spring wheat cultivars (Malalgoda et al, 2018).…”

Section: Discussionmentioning

confidence: 93%

“…One limitation of the current study is that the results are based on the analysis of GPTs isolated from one single cultivar of each grain grown in one year. Although the choice of the cultivars was done carefully to select representative samples, genetic and environmental factors and their interaction are known to influence the proteome composition of cereals (Hajas et al, 2018;Juhasz et al, 2018;Malalgoda et al, 2018;Geisslitz et al, 2019). The results obtained here thus only provide one snapshot and are expected to change depending on the flour sample.…”

Section: Discussionmentioning

confidence: 99%

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Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography–Tandem Mass Spectrometry

2019

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The consumption of wheat, rye, and barley may cause adverse reactions to wheat such as celiac disease, non-celiac gluten/wheat sensitivity, or wheat allergy. The storage proteins (gluten) are known as major triggers, but also other functional protein groups such as α-amylase/trypsin-inhibitors or enzymes are possibly harmful for people suffering of adverse reactions to wheat. Gluten is widely used as a collective term for the complex protein mixture of wheat, rye or barley and can be subdivided into the following gluten protein types (GPTs): α-gliadins, γ-gliadins, ω5-gliadins, ω1,2-gliadins, high-and lowmolecular-weight glutenin subunits of wheat, ω-secalins, high-molecular-weight secalins, γ-75k-secalins and γ-40k-secalins of rye, and C-hordeins, γ-hordeins, B-hordeins, and D-hordeins of barley. GPTs isolated from the flours are useful as reference materials for clinical studies, diagnostics or in food analyses and to elucidate disease mechanisms. A combined strategy of protein separation according to solubility followed by preparative reversed-phase high-performance liquid chromatography was employed to purify the GPTs according to hydrophobicity. Due to the heterogeneity of gluten proteins and their partly polymeric nature, it is a challenge to obtain highly purified GPTs with only one protein group. Therefore, it is essential to characterize and identify the proteins and their proportions in each GPT. In this study, the complexity of gluten from wheat, rye, and barley was demonstrated by identification of the individual proteins employing an undirected proteomics strategy involving liquid chromatography-tandem mass spectrometry of tryptic and chymotryptic hydrolysates of the GPTs. Different protein groups were obtained and the relative composition of the GPTs was revealed. Multiple reaction monitoring liquid chromatography-tandem mass spectrometry was used for the relative quantitation of the most abundant gluten proteins. These analyses also allowed the identification of known wheat allergens and celiac disease-active peptides. Combined with functional assays, Frontiers in Plant Science | www.frontiersin.org

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography–Tandem Mass Spectrometry

2019

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“…observed lower concentrations of micronutrients such as Fe and Zn in modern cultivars when compared with historical landraces. Some researchers also observed a reduction in potential celiac disease immuno‐stimulatory epitopes in new cultivars when compared with historical wheat, whereas others observed no change …”

Section: Introductionmentioning

confidence: 99%

“…Some researchers also observed a reduction in potential celiac disease immuno-stimulatory epitopes in new cultivars when compared with historical wheat, 6 whereas others observed no change. 7 One area that has not been explored is protein digestibility. Gluten proteins can be resistant to enzymatic hydrolysis due to the presence of proline-rich regions, 8 although, according to Schaafsma,9 the true fecal digestibility of wheat protein is 91%.…”

Section: Introductionmentioning

confidence: 99%

In vitro digestibility of proteins from historical and modern wheat cultivars

et al. 2020

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BACKGROUND Previous research has suggested that proteins and other quality parameters of wheats may have changed over a century of wheat breeding. These changes may affect protein digestibility. The in vitro protein digestibility of breads made with 21 cultivars of wheat introduced or released in the USA between 1870 and 2013 was therefore evaluated. RESULTS Protein digestibility increased with release year, but was not normally distributed; three older cultivars had significantly lower digestibility than the other cultivars: 42.0 ± 0.3 mol% (primary amino N/total N) versus 34.7 ± 0.7 mol%; P < 0.001. High molecular weight (MW) protein fractions increased and low MW protein fractions decreased with release year, but these changes were not related to protein digestibility. Thus, other differences in protein composition or other flour components may contribute to diminished digestibility of the three older cultivars. CONCLUSIONS This study identified differences in protein digestibility among wheat cultivars that may have important implications for human nutrition. Further investigation is required to determine the specific characteristics that differentiate high‐ and low‐digestibility wheat cultivars. © 2020 Society of Chemical Industry

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“…There is evidence for changes in gluten protein composition (132)(133)(134) with decreasing contents of gliadins and total gluten, but increasing contents of glutenins from diploid to tetraploid and hexaploid wheats. However, within bread wheat or durum wheat, there were no clear differences in the contents of selected CD-active epitopes between modern cultivars and landraces not subjected to breeding (135)(136)(137)(138). All studies consistently reported a significant effect of environmental conditions on the expression of CD-immunogenic peptides, with e.g., low or high cultivation temperatures affecting the expression of immunostimulatory proteins in different ways (124).…”

Section: Update On Gluten Composition Of Wheat and Methods For Modifimentioning

confidence: 95%

Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

et al. 2020

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Celiac disease (CD) affects a growing number of individuals worldwide. To elucidate the causes for this increase, future multidisciplinary collaboration is key to understanding the interactions between immunoreactive components in gluten-containing cereals and the human gastrointestinal tract and immune system and to devise strategies for CD prevention and treatment beyond the gluten-free diet. During the last meetings, the Working Group on Prolamin Analysis and Toxicity (Prolamin Working Group, PWG) discussed recent progress in the field together with key stakeholders from celiac disease societies, academia, industry and regulatory bodies. Based on the current state of knowledge, this perspective from the PWG members provides recommendations regarding clinical, analytical and legal aspects of CD. The selected key topics that require future multidisciplinary collaborative efforts in the clinical field are to collect robust data on the increasing prevalence of CD, to evaluate what is special about gluten-specific T cells, to study their kinetics and transcriptomics and to put some attention to the identification of the environmental agents that facilitate the breaking of tolerance to gluten. In the field of gluten analysis, the key topics are the precise assessment of gluten immunoreactive components in wheat, rye and barley to understand how these are affected by genetic and environmental factors, the comparison of different methods for compliance monitoring of gluten-free products and the development of improved reference materials for gluten analysis.

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Detection and quantitation of immunogenic epitopes related to celiac disease in historical and modern hard red spring wheat cultivars

Cited by 36 publications

References 22 publications

Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography–Tandem Mass Spectrometry

Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography–Tandem Mass Spectrometry

In vitro digestibility of proteins from historical and modern wheat cultivars

Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

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