Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn

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

doi:10.1016/j.jcs.2018.08.012

Cited by 77 publications

(88 citation statements)

References 28 publications

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“…We identified cultivars with distinct patterns both for old and modern cultivars, which were 1, 24 and 35 and 58. Figure 1 shows RP-HPLC profiles of the corresponding gliadin fractions (harvest year 2015, overlay in Figure S2) and these agreed well with previous reports (Eggert, Wieser, & Pawelzik, 2010;Geisslitz et al, 2018;Schalk et al, 2017).…”

Section: Qualitative Characterization Of the Protein Composition Bysupporting

confidence: 89%

“…The new integration performed better in terms of distinguishing emmer from spelt, but the durum wheat samples still lay in between, because they showed the greatest within-species variability. As expected, common wheat was associated with glutenins (Geisslitz et al, 2018), whereas ω5-and α-gliadins mostly determined the placement of einkorn cultivars. The results are in agreement with the PCA reported by Geisslitz et al (2019) that also showed an association between glutenin contents and the location of common wheat cultivars, as well as between gliadin contents and einkorn.…”

Section: Distinction Of Wheat Species Using the New Integration Methodssupporting

confidence: 73%

“…In case of spelt, emmer, and einkorn, the grains were dehulled. The grains were milled into wholemeal flour using a cross-beater mill (Perten Instruments, Hamburg, Germany) (Geisslitz, Wieser, Scherf, & Koehler, 2018;Longin et al, 2016).…”

Section: Grain Samplesmentioning

confidence: 99%

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Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species

et al. 2020

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Background and objectives Wheat protein composition is commonly characterized by reversed‐phase (RP)‐HPLC‐UV after extraction of albumins/globulins, gliadins (ω5‐, ω1,2‐, α‐, and γ‐gliadins), and glutenins (high‐ and low‐molecular‐weight glutenin subunits). However, this traditional classification does not consider the individual distribution of peaks, resulting in loss of information on protein fingerprints. We developed a new approach to peak integration and evaluated its suitability to differentiate between wheat cultivars and species. Findings Integration events were performed every 20 s, and the relative proportions of the peaks were calculated. We compared the traditional and new integration methods on two sample sets, the first comprising 60 common wheat cultivars from 1891 to 2010 and the second comprising 40 common wheat, spelt, durum wheat, emmer, and einkorn cultivars. The new integration method performed better in differentiating old and modern common wheat cultivars and was also applicable to different wheat species. Conclusions Unique cultivars were identified that stood out because of their protein composition. Four samples warrant further research to identify the specific proteins that are responsible for the differences. Significance and novelty The new integration allowed us to map the cultivar‐ and species‐specific fingerprints, identify cultivars with exceptional protein composition, and group similar cultivars.

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Section: Qualitative Characterization Of the Protein Composition Bysupporting

confidence: 89%

Section: Distinction Of Wheat Species Using the New Integration Methodssupporting

confidence: 73%

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Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species

et al. 2020

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“…In particular, increases in the proportions of total gliadins and ω-gliadins occur when high levels of nitrogen are applied, which are greater in the absence of added sulfur (Godfrey, Hawkesford, Powers, Millar, & Shewry, 2010;Shewry, 2011). The proportions of gliadins and glutenins may also vary between wheat species, as reported by Geisslitz, Wieser, Scherf, and Koehler (2018), but further studies on a wider range of genotypes and environments are required to confirm this.…”

Section: What Is Gluten?mentioning

confidence: 89%

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Rustgi

Shewry

Brouns

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac‐safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten‐free commodities are discussed.

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“…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).…”

Section: Update On Gluten Composition Of Wheat and Methods For Modifimentioning

confidence: 99%

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

et al. 2020

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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.

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Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn

Cited by 77 publications

References 28 publications

Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species

Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

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

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