ArticleScientific reports2017
Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry.
Article in Scientific reports, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
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38 citing papers in PubMed, 91 citations in OpenAlex.
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- Gluten Proteins: Beneficial Factors and Toxic Triggers in Human Health.Foods (Basel, Switzerland) · 2025Review
- Is There a Future Without Gluten Restrictions for Celiac Patients? Update on Current Treatments.Nutrients · 2025Review
- Semi-Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in Wheat.Food science & nutrition · 2025Article
- Proteomic Profiling of Celiac-Toxic Motifs and Allergens in Cereals Containing Gluten.Journal of proteome research · 2025Article
- Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn.Journal of agricultural and food chemistry · 2024Article
- Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions.Journal of agricultural and food chemistry · 2024Article
- Greek Landrace Flours Characteristics and Quality of Dough and Bread.Foods (Basel, Switzerland) · 2023Article
- Prediction of celiac disease associated epitopes and motifs in a protein.Frontiers in immunology · 2023Article
- Does sourdough bread provide clinically relevant health benefits?Frontiers in nutrition · 2023Review
- Thin-Plate Superstructures of the Immunogenic 33-mer Gliadin Peptide.Chembiochem : a European journal of chemical biology · 2022Article
- The grain quality of wheat wild relatives in the evolutionary context.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2022Review
- Celiac Disease and Possible Dietary Interventions: From Enzymes and Probiotics to Postbiotics and Viruses.International journal of molecular sciences · 2022Review
- Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?Nutrition bulletin · 2022Review
- Gliadin proteolytical resistant peptides: the interplay between structure and self-assembly in gluten-related disorders.Biophysical reviews · 2021Review
- Gluten-degrading bacteria: availability and applications.Applied microbiology and biotechnology · 2021Review
- The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance.The application of clinical genetics · 2021Review
- From Polyclonal Sera to Recombinant Antibodies: A Review of Immunological Detection of Gluten in Foodstuff.Foods (Basel, Switzerland) · 2020Review
- Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies.Nutrients · 2020Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coeliac disease (CD) is triggered by the ingestion of gluten proteins from wheat, rye, and barley. The 33-mer peptide from α2-gliadin has frequently been described as the most important CD-immunogenic sequence within gluten. However, from more than 890 published amino acid sequences of α-gliadins, only 19 sequences contain the 33-mer. In order to make a precise assessment of the importance of the 33-mer, it is necessary to elucidate which wheat species and cultivars contain the peptide and at which concentrations. This paper presents the development of a stable isotope dilution assay followed by liquid chromatography tandem mass spectrometry to quantitate the 33-mer in flours of 23 hexaploid modern and 15 old common (bread) wheat as well as two spelt cultivars. All flours contained the 33-mer peptide at levels ranging from 91-603 μg/g flour. In contrast, the 33-mer was absent (<limit of detection) from tetra- and diploid species (durum wheat, emmer, einkorn), most likely because of the absence of the D-genome, which encodes α2-gliadins. Due to the presence of the 33-mer in all common wheat and spelt flours analysed here, the special focus in the literature on this most immunodominant peptide seems to be justified.
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