Cereal Proteins: Immunostimulatory and Toxic Peptides
- Autores
- Chirdo, Fernando Gabriel; Arranz, Eduardo; Arranz, Eduardo; Fernández Bañares, Fernando; Rosell, Cristina M.; Amado, Luis Rodrigo; Peña, Salvador
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- parte de libro
- Estado
- versión publicada
- Descripción
- Storage proteins from wheat kernels are the base of a wide variety of homemade and industrial food products. Nonetheless, for a group of individuals (celiac disease (CD) patients), these proteins are toxic. Gliadins and glutenins from wheat, as well as their counterparts in barley and rye, also called prolamins, are evolutionary related, and present a high degree of homology. Polyclonal and monoclonal antibodies raised against prolamins have been a very useful tool to characterise structural and conformational features of prolamins, and particularly, for gluten analysis based on immunochemical techniques. Complete adherence to a gluten-free diet is required to recover the normal histology of the small intestine in CD patients. To this end, the use of certified gluten-free products is mandatory. Aqueous solvents such as 60-70% ethanol, have been used for extraction of prolamins from flours and food. This method is not selective and, therefore, results in complex mixtures of proteins which together with their low solubility in aqueous solutions, high degree of homology, and consequently crossreactivity, produce some drawbacks in gluten analysis by immunoassays. Prolamins drive an exacerbated immune response in intestinal mucosa of CD patients. T lymphocytes are a central piece in CD pathogenesis. However, new insights in the knowledge of innate immunity point out to some gliadin peptides which can also produce structural changes in the intestine as well as inflammatory reactions.
Instituto de Estudios Inmunológicos y Fisiopatológicos - Materia
-
Biología
Gliadins
glutenins
prolamins
toxic proteins
gluten analysis
immune response - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/152536
Ver los metadatos del registro completo
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Cereal Proteins: Immunostimulatory and Toxic PeptidesChirdo, Fernando GabrielArranz, EduardoArranz, EduardoFernández Bañares, FernandoRosell, Cristina M.Amado, Luis RodrigoPeña, SalvadorBiologíaGliadinsgluteninsprolaminstoxic proteinsgluten analysisimmune responseStorage proteins from wheat kernels are the base of a wide variety of homemade and industrial food products. Nonetheless, for a group of individuals (celiac disease (CD) patients), these proteins are toxic. Gliadins and glutenins from wheat, as well as their counterparts in barley and rye, also called prolamins, are evolutionary related, and present a high degree of homology. Polyclonal and monoclonal antibodies raised against prolamins have been a very useful tool to characterise structural and conformational features of prolamins, and particularly, for gluten analysis based on immunochemical techniques. Complete adherence to a gluten-free diet is required to recover the normal histology of the small intestine in CD patients. To this end, the use of certified gluten-free products is mandatory. Aqueous solvents such as 60-70% ethanol, have been used for extraction of prolamins from flours and food. This method is not selective and, therefore, results in complex mixtures of proteins which together with their low solubility in aqueous solutions, high degree of homology, and consequently crossreactivity, produce some drawbacks in gluten analysis by immunoassays. Prolamins drive an exacerbated immune response in intestinal mucosa of CD patients. T lymphocytes are a central piece in CD pathogenesis. However, new insights in the knowledge of innate immunity point out to some gliadin peptides which can also produce structural changes in the intestine as well as inflammatory reactions.Instituto de Estudios Inmunológicos y FisiopatológicosOmniaScience2015info:eu-repo/semantics/bookPartinfo:eu-repo/semantics/publishedVersionCapitulo de librohttp://purl.org/coar/resource_type/c_3248info:ar-repo/semantics/parteDeLibroapplication/pdf141-162http://sedici.unlp.edu.ar/handle/10915/152536enginfo:eu-repo/semantics/altIdentifier/isbn/978-84-943418-2-3info:eu-repo/semantics/altIdentifier/doi/10.3926/oms.251info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:39:28Zoai:sedici.unlp.edu.ar:10915/152536Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:39:28.549SEDICI (UNLP) - Universidad Nacional de La Platafalse |
dc.title.none.fl_str_mv |
Cereal Proteins: Immunostimulatory and Toxic Peptides |
title |
Cereal Proteins: Immunostimulatory and Toxic Peptides |
spellingShingle |
Cereal Proteins: Immunostimulatory and Toxic Peptides Chirdo, Fernando Gabriel Biología Gliadins glutenins prolamins toxic proteins gluten analysis immune response |
title_short |
Cereal Proteins: Immunostimulatory and Toxic Peptides |
title_full |
Cereal Proteins: Immunostimulatory and Toxic Peptides |
title_fullStr |
Cereal Proteins: Immunostimulatory and Toxic Peptides |
title_full_unstemmed |
Cereal Proteins: Immunostimulatory and Toxic Peptides |
title_sort |
Cereal Proteins: Immunostimulatory and Toxic Peptides |
dc.creator.none.fl_str_mv |
Chirdo, Fernando Gabriel Arranz, Eduardo Arranz, Eduardo Fernández Bañares, Fernando Rosell, Cristina M. Amado, Luis Rodrigo Peña, Salvador |
author |
Chirdo, Fernando Gabriel |
author_facet |
Chirdo, Fernando Gabriel Arranz, Eduardo Fernández Bañares, Fernando Rosell, Cristina M. Amado, Luis Rodrigo Peña, Salvador |
author_role |
author |
author2 |
Arranz, Eduardo Fernández Bañares, Fernando Rosell, Cristina M. Amado, Luis Rodrigo Peña, Salvador |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
Biología Gliadins glutenins prolamins toxic proteins gluten analysis immune response |
topic |
Biología Gliadins glutenins prolamins toxic proteins gluten analysis immune response |
dc.description.none.fl_txt_mv |
Storage proteins from wheat kernels are the base of a wide variety of homemade and industrial food products. Nonetheless, for a group of individuals (celiac disease (CD) patients), these proteins are toxic. Gliadins and glutenins from wheat, as well as their counterparts in barley and rye, also called prolamins, are evolutionary related, and present a high degree of homology. Polyclonal and monoclonal antibodies raised against prolamins have been a very useful tool to characterise structural and conformational features of prolamins, and particularly, for gluten analysis based on immunochemical techniques. Complete adherence to a gluten-free diet is required to recover the normal histology of the small intestine in CD patients. To this end, the use of certified gluten-free products is mandatory. Aqueous solvents such as 60-70% ethanol, have been used for extraction of prolamins from flours and food. This method is not selective and, therefore, results in complex mixtures of proteins which together with their low solubility in aqueous solutions, high degree of homology, and consequently crossreactivity, produce some drawbacks in gluten analysis by immunoassays. Prolamins drive an exacerbated immune response in intestinal mucosa of CD patients. T lymphocytes are a central piece in CD pathogenesis. However, new insights in the knowledge of innate immunity point out to some gliadin peptides which can also produce structural changes in the intestine as well as inflammatory reactions. Instituto de Estudios Inmunológicos y Fisiopatológicos |
description |
Storage proteins from wheat kernels are the base of a wide variety of homemade and industrial food products. Nonetheless, for a group of individuals (celiac disease (CD) patients), these proteins are toxic. Gliadins and glutenins from wheat, as well as their counterparts in barley and rye, also called prolamins, are evolutionary related, and present a high degree of homology. Polyclonal and monoclonal antibodies raised against prolamins have been a very useful tool to characterise structural and conformational features of prolamins, and particularly, for gluten analysis based on immunochemical techniques. Complete adherence to a gluten-free diet is required to recover the normal histology of the small intestine in CD patients. To this end, the use of certified gluten-free products is mandatory. Aqueous solvents such as 60-70% ethanol, have been used for extraction of prolamins from flours and food. This method is not selective and, therefore, results in complex mixtures of proteins which together with their low solubility in aqueous solutions, high degree of homology, and consequently crossreactivity, produce some drawbacks in gluten analysis by immunoassays. Prolamins drive an exacerbated immune response in intestinal mucosa of CD patients. T lymphocytes are a central piece in CD pathogenesis. However, new insights in the knowledge of innate immunity point out to some gliadin peptides which can also produce structural changes in the intestine as well as inflammatory reactions. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/bookPart info:eu-repo/semantics/publishedVersion Capitulo de libro http://purl.org/coar/resource_type/c_3248 info:ar-repo/semantics/parteDeLibro |
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http://sedici.unlp.edu.ar/handle/10915/152536 |
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http://sedici.unlp.edu.ar/handle/10915/152536 |
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eng |
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eng |
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info:eu-repo/semantics/altIdentifier/isbn/978-84-943418-2-3 info:eu-repo/semantics/altIdentifier/doi/10.3926/oms.251 |
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info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
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openAccess |
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http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
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OmniaScience |
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