Recognition of Gliadin and Glutenin Fractions in Four Commercial Gluten Assays

Chapter 1 Gluten: A Balance of Gliadin and Glutenin

The gluten response in children with celiac disease is directed toward multiple gliadin and glutenin peptides.

BACKGROUND & AIMS Gluten (GLU)-specific T-cell responses in HLA-DQ2 positive adult celiac disease (CD) patients are directed to an immunodominant alpha-gliadin (GLIA) peptide that requires deamidation for T-cell recognition. The aim of the current study was to determine which GLU peptide(s) are involved early in disease. METHODS We have characterized the GLU-specific T-cell response in HLA-DQ...

Differences in Amino Acid Sequences of Gliadin and Glutenin!

Gliadin and glutenin were examined to identify peptides that differentiate the proteins. Pronase-resistant fragments from gliadin and glutenin have average molecular weights of 460 and 640, respectively, and in acid are readily converted to pyroglutamic acid (PGA) peptides. PGA-peptides isolated from pepsin-hydrolyzed Pronase digests contained glutamine (Gin) or glutamic acid; proline, serine, ...

Viscoelastic properties of wheat gliadin and glutenin suspensions

Linear and non-linear rheological properties of wheat gliadin and glutenin suspensions were investigated at various concentrations. Linear dynamic viscoelastic properties for both gliadin and glutenin were strongly dependent on concentration. For gliadins, the storage moduli (G 0), loss moduli (G00), and phase shifts dramatically changed within a narrow concentration range, indicating that glia...

Isolation and Characterization of Gliadin-Like Subunits from Glutenin

The polypeptide subunits of wheat glutenin obtained after reductive cleavage of disulfide bonds have been separated into two fractions by a modified Osborne technique. Approximately 62% of the subunits by weight are soluble, as is gliadin, in neutral 70% ethanol; the ethanol-soluble subunits are mainly of 44,000 molecular weight (MW). The ethanol-insoluble glutenin subunit fraction is markedly ...