Tags

Type your tag names separated by a space and hit enter

Mass spectrometry analysis of gliadins in celiac disease.
J Mass Spectrom. 2007 Dec; 42(12):1531-48.JM

Abstract

In recent years, scientific research on wheat gluten proteins has followed three main directions aimed at (1) finding relationships between individual genetic alleles coding for gliadins, high or low molecular weight glutenin subunits, and the viscoelastic dough properties of flour-derived products such as pasta and bread; (2) identifying prolamins and derived peptides involved in celiac disease, a pathological condition in which the small intestine of genetically predisposed individuals is reversibly damaged; and (3) developing and validating sensitive and specific methods for detecting trace amounts of gluten proteins in gluten-free foods for celiac disease patients. In this review, the main aspects of current and perspective applications of mass spectrometry and proteomic technologies to the structural characterization of gliadins are presented, with focus on issues related to detection, identification, and quantification of intact gliadins, as well as gliadin-derived peptides relevant to the biochemical, immunological, and toxicological aspects of celiac disease.

Authors+Show Affiliations

Dipartimento di Scienza degli Alimenti, University of Naples Federico II, Parco Gussone, Portici I- 80055, Italy. ferranti@unina.itNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

18085572

Citation

Ferranti, Pasquale, et al. "Mass Spectrometry Analysis of Gliadins in Celiac Disease." Journal of Mass Spectrometry : JMS, vol. 42, no. 12, 2007, pp. 1531-48.
Ferranti P, Mamone G, Picariello G, et al. Mass spectrometry analysis of gliadins in celiac disease. J Mass Spectrom. 2007;42(12):1531-48.
Ferranti, P., Mamone, G., Picariello, G., & Addeo, F. (2007). Mass spectrometry analysis of gliadins in celiac disease. Journal of Mass Spectrometry : JMS, 42(12), 1531-48.
Ferranti P, et al. Mass Spectrometry Analysis of Gliadins in Celiac Disease. J Mass Spectrom. 2007;42(12):1531-48. PubMed PMID: 18085572.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Mass spectrometry analysis of gliadins in celiac disease. AU - Ferranti,Pasquale, AU - Mamone,Gianfranco, AU - Picariello,Gianluca, AU - Addeo,Francesco, PY - 2007/12/19/pubmed PY - 2008/3/6/medline PY - 2007/12/19/entrez SP - 1531 EP - 48 JF - Journal of mass spectrometry : JMS JO - J Mass Spectrom VL - 42 IS - 12 N2 - In recent years, scientific research on wheat gluten proteins has followed three main directions aimed at (1) finding relationships between individual genetic alleles coding for gliadins, high or low molecular weight glutenin subunits, and the viscoelastic dough properties of flour-derived products such as pasta and bread; (2) identifying prolamins and derived peptides involved in celiac disease, a pathological condition in which the small intestine of genetically predisposed individuals is reversibly damaged; and (3) developing and validating sensitive and specific methods for detecting trace amounts of gluten proteins in gluten-free foods for celiac disease patients. In this review, the main aspects of current and perspective applications of mass spectrometry and proteomic technologies to the structural characterization of gliadins are presented, with focus on issues related to detection, identification, and quantification of intact gliadins, as well as gliadin-derived peptides relevant to the biochemical, immunological, and toxicological aspects of celiac disease. SN - 1076-5174 UR - https://www.unboundmedicine.com/medline/citation/18085572/Mass_spectrometry_analysis_of_gliadins_in_celiac_disease_ L2 - https://doi.org/10.1002/jms.1361 DB - PRIME DP - Unbound Medicine ER -