LC/MS analysis of proteolytic peptides in wheat extracts for determining the content of the allergen amylase/trypsin inhibitor CM3: Influence of growing area and variety

Prandi, Barbara; Faccini, Andrea; Tedeschi, Tullia; Galaverna, Gianni; Sforza, Stefano

doi:10.1016/j.foodchem.2013.02.039

Cited by 37 publications

(58 citation statements)

References 22 publications

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“…According to Baker et al . (), the level of amylase inhibitors may double in some wheat lines, so crop year would be more important than variety (Piasecka‐Kwiatkowska et al ., ; Prandi et al ., ). Little difference in AI activity was also seen between spring wheat and winter wheat (Kneen & Sandstedt, ).…”

Section: Discussionmentioning

confidence: 97%

Inhibitory activity towards human α‐amylase in wheat flour and gluten

Gélinas

Gagnon

2017

Int J of Food Sci Tech

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Summary Wheat α‐amylase inhibitors (AI) have been targeted as potential triggers of noncoeliac gluten or wheat sensitivity (NCGS). The aim of this study was to determine AI activity towards α‐amylase from human source in wheat cultivars. Contrary to barley, buckwheat, or oats, high level of AI activity was found in wheat and, to a lesser extent, rye. AI activity (mean IC50 = 137 μg mL−1) did not vary with respect to ancient or recently developed wheat cultivars. Vital wheat gluten had very high and heat‐stable AI activity (mean IC50 = 23 μg mL−1), higher than wheat starch (˃10 000 μg mL−1) or acarbose (40 μg mL−1), a medication for the management of hyperglycaemia and potentially causing digestive disorders due to the accumulation of undigested carbohydrates in the intestine. Data suggest that eating raw wheat gluten, flour or dough could pose a health risk.

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Section: Discussionmentioning

confidence: 97%

Inhibitory activity towards human α‐amylase in wheat flour and gluten

Gélinas

Gagnon

2017

Int J of Food Sci Tech

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“…First, in order to have a 1:1 ratio between the protein of origin and the peptide, the enzymatic digestion must be complete, the sequence must be unique, and there should not be modifications in the peptide structure induced by the processing. If these parameters are fulfilled (and properly checked), the measurement of the amount of the original protein in the food can be considered accurate …”

Section: Methodology Overview: Tricks and Tipsmentioning

confidence: 99%

“…Some examples of studies of authentication of wheat have been also reported by our group. In the first one, the presence of common wheat in durum wheat flour samples was detected by performing the identification of two marker peptides . One peptide was identified as present only in common wheat; the second was present in all wheat samples (both common and durum), so it was used as a marker of the total wheat content.…”

Section: Cerealsmentioning

confidence: 99%

Peptides as probes for food authentication

et al. 2018

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The aim of this review is to provide a brief summary of the recent applications of peptide molecules in the food area. Since, in the last few years, there has been growing interest in food authenticity, the role of peptides in this area has assumed greater importance. A fundamental part, as discussed in the article, was played by the growth of innovative analytical techniques, based on mass spectrometry (MS), which allows identifying and quantifying protein fragments in complex mixtures of different components. These procedures have been successfully applied for the identification of peptide markers in food authenticity. Because food‐derived proteins have high variability in chemical and physical properties, it is obvious that an exhaustive proteomic analysis cannot be applied by using a single technique for all objectives. The report shows some examples of various methodologies applied to different food matrices and some trivial aspects are also critically described.

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“…In addition, this inhibitors have been observed to be strong activators of Toll-like receptors-4 [7], suggesting an alteration of the innate immune response [8]. In the scientific literature, one of the most characterized is the extracellular protein P17314 (entry in UniProtKB/Swiss-Prot, ExPASy database), reported in the organism Triticum aestivum (wheat) [9]. To date, the treatment for NCGS disease consist in the prescription of a gluten-free diet for life [3,[10][11][12], usually recommending other alternative cereals such as rice (Oryza sativa subsp.…”

Section: /14mentioning

confidence: 99%

International Symposium on Immunonutrition 2017, Madrid, 17th-19th July, 2017, 10th Anniversary: Abstracts

2017

Ann Nutr Metab

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LC/MS analysis of proteolytic peptides in wheat extracts for determining the content of the allergen amylase/trypsin inhibitor CM3: Influence of growing area and variety

Cited by 37 publications

References 22 publications

Inhibitory activity towards human α‐amylase in wheat flour and gluten

Inhibitory activity towards human α‐amylase in wheat flour and gluten

Peptides as probes for food authentication

International Symposium on Immunonutrition 2017, Madrid, 17th-19th July, 2017, 10th Anniversary: Abstracts

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