ArticleJournal of proteomics2017
A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods.
Article in Journal of proteomics, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed, 80 citations in OpenAlex.
- Genomic diversity at thePlant diversity · 2026Article
- Gene-Environment Interactions in Celiac Disease: The Role of the Intestinal Epithelium.Lifestyle genomics · 2026Review
- Wheat-Based Glues in Conservation and Cultural Heritage: (Dis)solving the Proteome of Flour and Starch Pastes and Their Adhering Properties.Journal of proteome research · 2024Article
- Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions.Journal of agricultural and food chemistry · 2023Article
- Identification of gluten T cell epitopes driving celiac disease.Science advances · 2023Article
- Article
- Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread.Molecules (Basel, Switzerland) · 2022Article
- Development of a Sequence Searchable Database of Celiac Disease-Associated Peptides and Proteins for Risk Assessment of Novel Food Proteins.Frontiers in allergy · 2022Article
- Targeting Induced Local Lesions in the WheatFrontiers in nutrition · 2022Article
- A Review of Health-Beneficial Properties of Oats.Foods (Basel, Switzerland) · 2021Review
- Casomorphins and Gliadorphins Have Diverse Systemic Effects Spanning Gut, Brain and Internal Organs.International journal of environmental research and public health · 2021Article
- Quantitative Label-Free Comparison of the Metabolic Protein Fraction in Old and Modern Italian Wheat Genotypes by a Shotgun Approach.Molecules (Basel, Switzerland) · 2021Article
- Do modern types of wheat have lower quality for human health?Nutrition bulletin · 2020Review
- Wheat-induced food allergy in childhood: ancient grains seem no way out.European journal of nutrition · 2020Article
- Review
- Comprehensive Comparison of Clinically Relevant Grain Proteins in Modern and Traditional Bread Wheat Cultivars.International journal of molecular sciences · 2020Article
- Identification of Isopeptides Between Human Tissue Transglutaminase and Wheat, Rye, and Barley Gluten Peptides.Scientific reports · 2020Article
- Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2020Review
- Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them.Frontiers in nutrition · 2020Review
- Mapping Coeliac Toxic Motifs in the Prolamin Seed Storage Proteins of Barley, Rye, and Oats Using a Curated Sequence Database.Frontiers in nutrition · 2020Article
Corrections and comments
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Authors and funding
7 authors at 4 institutions in 1 country.
Funding
Abstract
The unique physiochemical properties of wheat gluten enable a diverse range of food products to be manufactured. However, gluten triggers coeliac disease, a condition which is treated using a gluten-free diet. Analytical methods are required to confirm if foods are gluten-free, but current immunoassay-based methods can unreliable and proteomic methods offer an alternative but require comprehensive and well annotated sequence databases which are lacking for gluten. A manually a curated database (GluPro V1.0) of gluten proteins, comprising 630 discrete unique full length protein sequences has been compiled. It is representative of the different types of gliadin and glutenin components found in gluten. An in silico comparison of their coeliac toxicity was undertaken by analysing the distribution of coeliac toxic motifs. This demonstrated that whilst the α-gliadin proteins contained more toxic motifs, these were distributed across all gluten protein sub-types. Comparison of annotations observed using a discovery proteomics dataset acquired using ion mobility MS/MS showed that more reliable identifications were obtained using the GluPro V1.0 database compared to the complete reviewed Viridiplantae database. This highlights the value of a curated sequence database specifically designed to support the proteomic workflows and the development of methods to detect and quantify gluten. SIGNIFICANCE: We have constructed the first manually curated open-source wheat gluten protein sequence database (GluPro V1.0) in a FASTA format to support the application of proteomic methods for gluten protein detection and quantification. We have also analysed the manually verified sequences to give the first comprehensive overview of the distribution of sequences able to elicit a reaction in coeliac disease, the prevalent form of gluten intolerance. Provision of this database will improve the reliability of gluten protein identification by proteomic analysis, and aid the development of targeted mass spectrometry methods in line with Codex Alimentarius Commission requirements for foods designed to meet the needs of gluten intolerant individuals.
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Registered trials
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