Updated but not outdated “Gliadin”: A plant protein in advanced pharmaceutical nanotechnologies

Mehanna, Mohammed M.; Mneimneh, Amina Tarek

doi:10.1016/j.ijpharm.2020.119672

Cited by 32 publications

(12 citation statements)

References 114 publications

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“…Further, proteins have numerous surface functional groups for surface modification and can be prepared as films, fibers, hydrogels, and micro and nanoparticles for pharmaceutical applications. Gliadin, a hydrophobic protein extracted from wheat gluten, has been widely studied in food and pharmaceutical applications [6]. Its biocompatibility, hydrophobicity, and ability to modify and enhance drug release profile make it a potential drug carrier [7].…”

Section: Introductionmentioning

confidence: 99%

Size-Dependent Phagocytic Uptake and Immunogenicity of Gliadin Nanoparticles

2020

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The main objective of the present study was to investigate the hemo and immune compatibility of gliadin nanoparticles as a function of particle size. Gliadin nanoparticles of different size were prepared using a modified antisolvent nanoprecipitation method. The hemolytic potential of gliadin nanoparticles was evaluated using in vitro hemolysis assay. Phagocytic uptake of gliadin nanoparticles was studied using rat polymorphonuclear (PMN) leukocytes and murine alveolar peritoneal macrophage (J774) cells. In vivo immunogenicity of gliadin nanoparticles was studied following subcutaneous administration in mice. Gliadin nanoparticles were non-hemolytic irrespective of particle size and hence compatible with blood components. In comparison to positive control zymosan, gliadin nanoparticles with a size greater than 406 ± 11 nm showed higher phagocytic uptake in PMN cells, while the uptake was minimal with smaller nanoparticles (127 ± 8 nm). Similar uptake of gliadin nanoparticles was observed in murine alveolar peritoneal macrophages. Anti-gliadin IgG antibody titers subsequent to primary and secondary immunization of gliadin nanoparticles in mice were in the increasing order of 406 ± 11 nm < 848 ± 20 nm < coarse suspension). On the other hand, gliadin nanoparticles of 127 ± 8 nm in size did not elicit immunogenic response. Phagocytosis and immunogenicity of gliadin nanoparticles are strongly influenced by particle size. The results of this study can provide useful information for rational design of protein-based nanomaterials in drug delivery applications.

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Section: Introductionmentioning

confidence: 99%

Size-Dependent Phagocytic Uptake and Immunogenicity of Gliadin Nanoparticles

2020

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“…Sardari et al [ 34 ] tried to sequentially use different solvents, such as NaCl, ethanol and an alkaline solution, to isolate the albumin, globulin and prolamin fractions. The isolation and quantitation of gliadin fractions are not reviewed in detail here, and we refer the reader to Mehanna et al [ 35 ]. Importantly, it has been proved that the proportions of gliadin and glutenin can affect the functionality and rheological characteristics of wheat protein.…”

Section: Structure and Function Of Wheat Proteinmentioning

confidence: 99%

Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles

Zang

Gao

Chen

et al. 2022

Foods

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Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough properties. In the current review, we summarize the structure and function of wheat protein, including glutenin and gliadin, and describe food components that may affect noodle quality by interacting with wheat protein. In fact, the ratio of glutenin to gliadin is closely related to the viscosity of dough, and disulfide bonds also contribute to the gluten network formation. Meanwhile, wheat protein coexists with starch and sugar in wheat dough, and thus the nature of starch may highly influence gluten formation as well. Salts, alkali, enzymes and powdered plant food can be added during dough processing to regulate the extensional properties of wheat noodles, obtaining noodles of high quality, with improved sensory and storage properties. This review describes specific methods to reinforce the wheat protein network and provides a reference for improving noodle quality.

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“…Gliadin (isolated from wheat) and 8-anilino-1-naphthalenesulfonate (ANS) were obtained from Sigma-Aldrich (USA). All of flavonoids including wogonin (1), chrysin (2), baicalein (3), galangin (4), kaempferol (5), luteolin (6), kaempferide (7), quercetin (8), isorhamnetin (9), myricetin (10), hyperoside (11), quercetin 3-rhamnoside (12), rutin (13), vitexin (14), baicalin (15), genistein (17), glycitein (18), daidzein (19), formononetin (20), biochanin A (21), calycosin (22), sophoricoside (23), genistin (24), puerarin (25), liquiritin (26), hesperitin (27), taxifolin (28), farrerol (29), naringenin (30), naringin (31), neohesperidin (32), dihydromyricetin (33), and epigallocatechin gallate (34) were purchased from Aladdin (Shanghai, China). Among them, the purity of compounds 13, 17, 18 and 32 was 97%, that of compounds 15 and 16 was 99% and that of the remaining flavonoids was 98%.…”

Section: Reagents and Chemicalsmentioning

confidence: 99%

“…12 Currently, like most other prolamines, gliadin has attracted extensive interest from scholars because of its prominent amphiphilic nature and self-assembling capacity. 13 Many studies have been performed to explore the application of gliadin as an excellent encapsulation matrix for delivering bioactive natural products, especially hydrophobic compounds. 14 For example, Liu et al developed an easy method to fabricate protein–PAC hybrid nanoparticles via the simple affinity binding between casein or gliadin and PAC, which provided a new avenue to encapsulate and deliver sensible pharmaceuticals and drugs with potential applications in functional foods, drugs and personal care products.…”

Section: Introductionmentioning

confidence: 99%