ArticleJournal of agricultural and food chemistry2026
Proteomics Analysis of Celiac Disease-Active Peptides in Food Products with Partially Hydrolyzed Gluten.
Article in Journal of agricultural and food chemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten-Free Assurance.Comprehensive reviews in food science and food safety · 2026Review
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4 authors.
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Abstract
Foods with partially hydrolyzed gluten may still trigger immune responses in celiac disease (CeD) patients due to residual CeD-active peptides. We applied nanoliquid chromatography-tandem mass spectrometry (nanoLC-MS/MS) to identify 54 CeD-active peptides in 15 barley malt extracts (BME), seven barley malt vinegars (BMV), and 15 soy sauces. Eight common CeD-active peptides were quantitated with targeted nanoLC-MS/MS and stable isotope dilution assay. Total peptide concentrations ranged from 481 mg/kg to 1305 mg/kg in BMEs, whereas three samples showed peptide concentrations near LOQ. Six BMVs had peptide concentrations of up to 0.04 mg/kg, and in soy sauce, they ranged from 0.2 mg/kg to 0.5 mg/kg. Peptide concentrations correlated with gluten content measured by R5c ELISA in BMEs and BMV, while soy sauce showed a gluten content below the LOQ by ELISA. These findings show the presence of CeD-active peptides in foods containing partially hydrolyzed gluten, highlighting the need for comprehensive risk assessment.
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