ArticlePloS one2017
Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials.
Article in PloS one, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 67 papers.
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Who cites it
67 citing papers in PubMed, 209 citations in OpenAlex.
- Exposure to Different Amounts of Dietary Gluten in Patients with Non-Celiac Gluten Sensitivity (NCGS): An Exploratory Study.Nutrients · 2019Trial
- Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten-Free Assurance.Comprehensive reviews in food science and food safety · 2026Review
- Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative Review.Biomolecules · 2026Review
- Mid-Infrared Spectroscopy for the Qualitative and Quantitative Analysis of the Wheat Proteome.Analytical chemistry · 2026Article
- Nutrition and Endometriosis: Current Evidence on Dietary Risk Factors and Clinical Impact - A Narrative Review.Journal of inflammation research · 2026Review
- Gluten Proteins: Beneficial Factors and Toxic Triggers in Human Health.Foods (Basel, Switzerland) · 2025Review
- Higher induction temperatures and the native secretion signal peptide promote rye prolamin 75k γ-secalin production in Komagataella phaffii.Microbial cell factories · 2025Article
- Effect of a Gluten-Free Diet on the Intestinal Microbiota of Women with Celiac Disease.Antibiotics (Basel, Switzerland) · 2025Article
- Semi-Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in Wheat.Food science & nutrition · 2025Article
- From Peptide to Protein: Development of Conversion Factors for the Quantification of Gluten Using Targeted Mass Spectrometry.Journal of agricultural and food chemistry · 2025Article
- Proteomic Profiling of Celiac-Toxic Motifs and Allergens in Cereals Containing Gluten.Journal of proteome research · 2025Article
- Comparative shotgun proteomics analysis of wheat gluten proteins digested by various peptidases.Current research in food science · 2025Article
- The challenges of co-extraction of animal and plant proteins from transgenic plants for use in food and feed.Frontiers in plant science · 2025Review
- Fatty Acid Composition, Oxidative Status, and Content of Biogenic Elements in Raw Oats Modified Through Agricultural Practices.Foods (Basel, Switzerland) · 2024Article
- Gluten Is Not Gluten.Nutrients · 2024Article
- A gluten-free diet for endometriosis patients lacks evidence to recommend it.AJOG global reports · 2024Article
- Purified Clinoptilolite-Tuff as an Efficient Sorbent for Food-Derived Peanut Allergens.International journal of molecular sciences · 2024Article
- Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA).International journal of molecular sciences · 2024Article
- Protein composition and bread volume of German common wheat landraces grown under organic conditions.Current research in food science · 2024Article
- The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition.Foods (Basel, Switzerland) · 2023Article
7 more citing papers are in PubMed but not listed here.
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gluten proteins from wheat, rye, barley and, in rare cases, oats, are responsible for triggering hypersensitivity reactions such as celiac disease, non-celiac gluten sensitivity and wheat allergy. Well-defined reference materials (RM) are essential for clinical studies, diagnostics, elucidation of disease mechanisms and food analyses to ensure the safety of gluten-free foods. Various RM are currently used, but a thorough characterization of the gluten source, content and composition is often missing. However, this characterization is essential due to the complexity and heterogeneity of gluten to avoid ambiguous results caused by differences in the RM used. A comprehensive strategy to isolate gluten protein fractions and gluten protein types (GPT) from wheat, rye, barley and oat flours was developed to obtain well-defined RM for clinical assays and gluten-free compliance testing. All isolated GPT (ω5-gliadins, ω1,2-gliadins, α-gliadins, γ-gliadins and high- and low-molecular-weight glutenin subunits from wheat, ω-secalins, γ-75k-secalins, γ-40k-secalins and high-molecular-weight secalins from rye, C-hordeins, γ-hordeins, B-hordeins and D-hordeins from barley and avenins from oats) were fully characterized using analytical reversed-phase high-performance liquid chromatography (RP-HPLC), sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), N-terminal sequencing, electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS) and untargeted LC-MS/MS of chymotryptic hydrolyzates of the single GPT. Taken together, the analytical methods confirmed that all GPT were reproducibly isolated in high purity from the flours and were suitable to be used as RM, e.g., for calibration of LC-MS/MS methods or enzyme-linked immunosorbent assays (ELISAs).
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