Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry

Schalk, Kathrin; Lang, Christina; Wieser, Herbert; Koehler, Peter; Scherf, Katharina Anne

doi:10.1038/srep45092

Cited by 74 publications

(70 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Recently, the quantification of the 33‐mer by liquid chromatography tandem mass spectrometry in different wheat species and cultivars has been performed. This report shows that after proteolysis, the 33‐mer remains in the range of 91 to 603 μg g −1 in wheat flour, which justifies the importance of this fragment in the human diet . This highly proteolytic‐resistant peptide harbors six epitopes that are in part overlapping.…”

Section: Identification Of Gliadin Peptides and Their Pathological Rolementioning

confidence: 69%

Translational Chemistry Meets Gluten‐Related Disorders

2018

View full text Add to dashboard Cite

Gluten‐related disorders are a complex group of diseases that involve the activation of the immune system triggered by the ingestion of gluten. Among these, celiac disease, with a prevalence of 1 %, is the most investigated, but recently, a new pathology, named nonceliac gluten sensitivity, was reported with a general prevalence of 7 %. Finally, there other less‐prevalent gluten‐related diseases such as wheat allergy, gluten ataxia, and dermatitis herpetiformis (with an overall prevalence of less than 0.1 %). As mentioned, the common molecular trigger is gluten, a complex mixture of storage proteins present in wheat, barley, and a variety of oats that are not fully degraded by humans. The most‐studied protein related to disease is gliadin, present in wheat, which possesses in its sequence many pathological fragments. Despite a lot of effort to treat these disorders, the only effective method is a long‐life gluten‐free diet. This Review summarizes the actual knowledge of gluten‐related disorders from a translational chemistry point of view. We discuss what is currently known from the literature about the interaction of gluten with the gut and the critical host responses it evokes and, finally, connect them to our current and novel molecular understanding of the supramolecular organization of gliadin and the 33‐mer gliadin peptide fragment under physiological conditions.

show abstract

Section: Identification Of Gliadin Peptides and Their Pathological Rolementioning

confidence: 69%

Translational Chemistry Meets Gluten‐Related Disorders

2018

View full text Add to dashboard Cite

show abstract

“…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

Self Cite

View full text Add to dashboard Cite

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.

show abstract

“…Different studies have shown that tetraploid wheat are less immunogenic than hexaploid wheat (285)(286)(287). In one study, Schalk et al (284) did not detect any 33-mer peptide sequence in two durum wheat cultivars and two emmer cultivars (genome AABB) by using liquid chromatography tandem mass spectrometry (LC-MS/MS) and attributed this to the absence of chromosome 6D. Similarly, Molberg et al (288) showed absence of 33-mer peptide sequence encoded by α-gliadin genes in diploid einkorn (including T. monococcum, T. uraru, and A. speltoides).…”

Section: Is There Difference Between Diploid Tetraploid or Hexaploimentioning

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

Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry

Cited by 74 publications

References 43 publications

Translational Chemistry Meets Gluten‐Related Disorders

Translational Chemistry Meets Gluten‐Related Disorders

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

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

Contact Info

Product

Resources

About