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Oxidative modification of a proline-rich gliadin peptide.
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Prolamins are proline-rich proteins occurring in cereal grains. Prolamins of wheat, barley and rye, or gluten protein, can cause coeliac disease in individuals not tolerating gluten. Degrading harmful prolamins can reduce their toxicity. A model peptide sequenced in α-gliadin, 33-mer
Al exposure increases proline levels by different pathways in an Al-sensitive and an Al-tolerant rye genotype
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Aluminium (Al) toxicity limits crop productivity, particularly at low soil pH. Proline (Pro) plays a role in protecting plants against various abiotic stresses. Using the relatively Al-tolerant cereal rye (Secale cereale L.), we evaluated Pro metabolism in roots and shoots of two genotypes differing
[Comparative toxicity of different cereals for subjects intolerant of gluten].
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Coeliac disease is caused by prolamines, the storage proteins of some cereals, located in the endosperm. Cereals do not all have the same toxicity. The four wheat prolamine groups (alpha, beta, gamma and omega gliadins), visible in electrophoresis at acid pH, have been isolated and their toxicities
Molecular and immunological characterization of Tri a 36, a low molecular weight glutenin, as a novel major wheat food allergen.
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Wheat is an essential element in our nutrition but one of the most important food allergen sources. Wheat allergic patients often suffer from severe gastrointestinal and systemic allergic reactions after wheat ingestion. In this study, we report the molecular and immunological characterization of a
Usefulness of recombinant γ-gliadin 1 for identifying patients with celiac disease and monitoring adherence to a gluten-free diet.
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BACKGROUND
Celiac disease (CD) is an inflammatory disease of the small intestine caused by an immunologic hypersensitivity reaction to dietary wheat gluten.
OBJECTIVE
We sought to clone, express, and perform IgA epitope mapping of a CD-specific wheat antigen and to study its usefulness for
Free amino acids and sugars in rye grain: implications for acrylamide formation.
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Acrylamide forms from free asparagine and sugars during cooking, and products derived from the grain of cereals, including rye, contribute a large proportion of total dietary intake. In this study, free amino acid and sugar concentrations were measured in the grain of a range of rye varieties grown
Amino acid-derived betaines dominate as urinary markers for rye bran intake in mice fed high-fat diet--A nontargeted metabolomics study.
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METHODS
Bioprocessing of whole grain cereals may affect the bioavailability of phytochemicals associated with grain fiber and ultimately lead to different health outcomes. Here, we studied the impact of long-term feeding with intact and bioprocessed rye bran on the urinary phytochemical profile of
Solute Accumulation and Compartmentation during the Cold Acclimation of Puma Rye.
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During cold acclimation of Puma rye (Secale cereale L. cv Puma), the intracellular osmotic potential nearly doubles. During this period, the accumulation of glycinebetaine, proline, and soluble sugars was monitored. The amount of glycinebetaine increased from 290 to 1300 micrograms per gram fresh
The purification and characterization of homologous high molecular weight storage proteins from grain of wheat, rye and barley.
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Homologous high molecular weight storage prolamins were purified from grain of wheat, rye and barley using combinations of gel filtration, ion-exchange chromatography and preparative isoelectric focusing. Sodium dodecylsulphate polyacrylamide gel electrophoresis showed that the components were
The synthesis and deposition of the prolamin storage proteins (secalins) of rye.
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The synthesis and deposition of the endosperm storage proteins of rye, usually termed secalins, has been studied. The rate of accumulation of secalin in developing rye grain was at a maximum between 3 and 5 weeks after anthesis. Some changes in the proportions of the four major groups of secalin
Excretion of amino acid residues from diets based on low-fibre wheat or high-fibre rye bread in human subjects with ileostomies.
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OBJECTIVE
The effect of consumption of a wheat-flour bread-based low-fibre diet (13.6 g/day fibre per portion) or a rye bran bread and whole-grain rye crispbread-based high-fibre diet (43.5 g/day fibre per portion) on the ileal excretion of amino acid residues and crude protein was
Changes in Free Amino Acid Concentration in Rye Grain in Response to Nitrogen and Sulfur Availability, and Expression Analysis of Genes Involved in Asparagine Metabolism.
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Free asparagine plays a central role in nitrogen storage and transport in many plant species due to its relatively high ratio of nitrogen to carbon. However, it is also a precursor for acrylamide, a Class 2a carcinogen that forms during high-temperature processing and cooking. The concentration of
Characterization of Antibodies for Grain-Specific Gluten Detection.
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Gluten ingestion causes immunoglobulin E (IgE)-mediated allergy or celiac disease in sensitive individuals, and a strict gluten-free diet greatly limits food choices. Immunoassays such as enzyme-linked immunosorbent assay (ELISA) are used to quantify gluten to ensure labeling compliance of
Cross-reactivities between date palm (Phoenix dactylifera L.) polypeptides and foods implicated in the oral allergy syndrome.
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BACKGROUND
Date fruit and pollen antigens share a number of cross-reactive epitopes. Date pollen has been shown to cross-react with antigens from Artemisia, cultivated rye (Secale cereale), Timothy grass (Phleum pratense), Sydney golden wattle (Acacia longifolia) and Bermuda grass (Cynodon dactylon)
Chemistry, coeliac-toxicity and detection of gluten and related prolamins in foods.
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Some recent advances in the understanding of the chemistry of gluten proteins and its relationship to the toxicity of different fractions in coeliac disease (gluten intolerance) is reviewed. Most recent studies on gluten toxicity have used in vitro analyses of cellular immune activation by gluten
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