Methods to sequentially extract and fractionate wheat flour proteins were evaluated to reliably quantify gliadins, glutenins, and albumins/globulins in single flour samples. Compositions of the resulting protein fractions were analyzed by RP-HPLC combined with SDS-PAGE. Unknown proteins were identified by mass spectrometry or N-terminal sequencing. The best separation and recovery of discrete a...

The aim of the work was to test a relatively simple proteomics approach based on phenol extraction and two-dimensional gel electrophoresis (2-DE) with 7 cm immobilized pH gradient strips for the determination of clinically relevant proteins in wheat grain. Using this approach, 157 2-DE spots were quantified in biological triplicate, out of which 55 were identified by matrix-assisted laser desor...

Celiac Disease (CD) is an autoimmune disease characterized by inflammation of the intestinal mucosa due to immune response wheat gliadins. It presents in subjects with genetic susceptibility (HLA-DQ2/DQ8 positivity and non-HLA genes) under influence environmental triggers, such as viral infections microbiota dysbiosis. The only treatment currently available CD a gluten-free diet for life. Despi...

Cereal Chem. 84(5):497-501 Contact of wheat flour with aqueous ethanol may enrich protein by starch displacement or deplete protein by extraction depending on I) extraction conditions and 2) the form of the substrate. Extraction at subambient temperatures has not been described for specific gliadins for either dry flour with the protein in native configurations or for wet, developed hatter or d...

Acid Phosphatase (API has been widely used as an indicator for xeiiobiotics toxicity in mammalian cells. In this study, two ce11 lines (HEp-2, IEC-17) have been characterized for their AP content during the growth cycle, measuring total and free activities. HEp-2 ce11 line has been exposed to a peptic-tryptic-cotazym@ (PTC) digest from and + wheat gliadins: PTC digest of gliadin derived from a ...

Baker's asthma is a frequent occupational allergic disease caused mainly by inhalation of cereal flour, particularly wheat flour. This review deals with the current diagnosis and immunomodulatory treatments, as well as the role of wheat allergens as molecular tools to enhance management and knowledge of this disease. The review also discusses the current status of several salt-soluble proteins ...

Wheat grain is a major staple of our diet. However, proteins derived from wheat grain have been implicated in both respiratory and food allergies, as well as in contact hypersensitivity. Numerous wheat allergens are present in the different fractions of wheat grain: a-amylase/trypsin inhibitor and lipid transfer protein are found in the water/salt soluble fraction, and omega5-gliadins and LMW-g...