Gluten and wheat sensitivities – An overview

Scherf, Katharina Anne; Koehler, Peter; Wieser, Herbert

doi:10.1016/j.jcs.2015.07.008

Cited by 162 publications

(138 citation statements)

References 55 publications

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“…They have between 200 and 430 amino acid residues, with MW ranging from 23 to 50 kDa, and its amino acid composition is dominated by glutamine and proline and by relatively high levels of hydrophobic amino acids, leucine and valine [25].…”

Section: Gluten Proteinsmentioning

confidence: 99%

“…Its origin is related with the presence of genes human leukocyte antigen (HLA)-DQ2 or HLA-DQ8, and both genotypes cause the predisposition for the disease [26], but 95% of CD patients exhibit the DQ2 serotype class [25]. In predisposed individuals, it can manifest in any stage of life, since that the contact with the protein fraction of wheat, barley, or rye was established [27].…”

Section: Celiac Disease (Cd)mentioning

confidence: 99%

“…Due to the lack of lysine and arginine residues in gluten proteins, the action of the proteases, such as trypsin, but also chymotrypsin and pepsin, is very difficult, making the proteolysis practically ineffective. Because of its hard cleavage, those proline-and glutamine-rich polypeptides act as mediators of immune reactions in the intestinal epithelium cells of the predisposed subjects [25].…”

Section: Celiac Disease (Cd)mentioning

confidence: 99%

“…Compared to other cereals, grains belonging to subtribe Triticeae (wheat, barley, and rye) contain significantly higher levels of glutamine and proline than others, being these amino acids the principal responsible for triggering the immune response in celiac disease [25]. A direct correlation between the immunogenicity of the different oat varieties and the presence of specific peptides with differential reactivities has been proposed as the origin of the wide range of variation of potential immunotoxicity of oat cultivars [40].…”

Section: Celiac Disease (Cd)mentioning

confidence: 99%

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Determination of Gluten Peptides Associated with Celiac Disease by Mass Spectrometry

Alves¹,

D’Almeida²,

Ferreira³

2017

Celiac Disease and Non-Celiac Gluten Sensitivity

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Gluten is a big protein network composed of monomeric fraction (prolamins) and polymeric fraction (glutelins), occurring in many cereal-based products, especially in those containing wheat. Gluten peptides can trigger food allergies and intolerances, including inflammatory reactions as the celiac disease, an autoimmune disorder of the small intestine characterized by mucosal degeneration and villous atrophy. The treatment is the permanent exclusion of gluten from diet. However, gluten analysis is a very difficult task, due to the high complexity of polypeptides and the lack of consensus on the most appropriate analytical method. Proteomics approaches, combining liquid chromatography and mass spectrometry in tandem (LC-MS/MS), have been pointed as the most promising nonimmunological techniques for gluten detection. LC-MS analyses associated with bioinformatics and specific-prolamin database can solve methodological limitations since it is based on the accurate molecular mass of peptide biomarkers. One of the major contributions of proteomics has been the identification of epitopes of gluten peptides responsible for wheat-related diseases. Recent works have defined grain-specific gluten peptides and also the lowest concentration at which peptides could be confidently detected. Proteomic application for gluten quantification should support not only regulatory limits in processed foods, but also the safety of consumers about food labeled as gluten-free.

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Section: Gluten Proteinsmentioning

confidence: 99%

Section: Celiac Disease (Cd)mentioning

confidence: 99%

Section: Celiac Disease (Cd)mentioning

confidence: 99%

Section: Celiac Disease (Cd)mentioning

confidence: 99%

See 2 more Smart Citations

Determination of Gluten Peptides Associated with Celiac Disease by Mass Spectrometry

Alves¹,

D’Almeida²,

Ferreira³

2017

Celiac Disease and Non-Celiac Gluten Sensitivity

View full text Add to dashboard Cite

show abstract

“…The Codex Alimentarius Commission (Codex) defines gluten as a protein fraction from wheat, rye, barley, oats, or their crossbred varieties and derivatives thereof, to which some persons are intolerant, that is insoluble in water and NaCl (0.5 mol/L) (2). Gluten is composed of prolamins that are soluble in 40-70% ethanol and alcohol-insoluble glutelins that are only extractable under reducing conditions at 50-60°C (15). The prolamins from different gluten-containing cereals are gliadins (wheat), secalins (rye), hordeins (barley), and avenins (oat).…”

Section: Introductionmentioning

confidence: 99%

AACCI Approved Methods Protein and Enzyme Methods Technical Committee Collaborative Study: Detection of Gluten in Corn Flour and Corn-Based Foods by R5 Qualitative Test Method

Scherf

Koehler

2017

Cereal Foods World

Self Cite

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The AACC International Approved Methods Protein and Enzyme Methods Technical Committee has completed a collaborative study of a method for the qualitative detection of intact gluten in processed cornbased products and nonprocessed corn flour. The method has been approved as AACCI Approved Method 38-60.01. The method uses an R5 immunochromatographic test strip. The strip is designed to determine whether potential gluten-free products contain gluten clearly below the Codex Alimentarius Commission established threshold of 20 mg/kg. The results of the collaborative trial confirmed that the sensitivity of the method is sufficient to detect gluten contamination levels well below the 20 mg/kg threshold established for gluten-free products. In the case of a positive result, additional quantitative testing using ELISA is strongly recommended to estimate the gluten concentration of the sample for product labeling.

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Application of Genome Engineering Methods for Quality Improvement in Important Crops

Fiaz

Khan

Anis

et al. 2021

Genome Engineering for Crop Improvement

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Gluten and wheat sensitivities – An overview

Cited by 162 publications

References 55 publications

Determination of Gluten Peptides Associated with Celiac Disease by Mass Spectrometry

Determination of Gluten Peptides Associated with Celiac Disease by Mass Spectrometry

AACCI Approved Methods Protein and Enzyme Methods Technical Committee Collaborative Study: Detection of Gluten in Corn Flour and Corn-Based Foods by R5 Qualitative Test Method

Application of Genome Engineering Methods for Quality Improvement in Important Crops

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