Tags

Type your tag names separated by a space and hit enter

Surface-associated proteins of wheat starch granules: suitability of wheat starch for celiac patients.
J Agric Food Chem. 2008 Nov 12; 56(21):10292-302.JA

Abstract

Wheat starch is used to make baked products for celiac patients in several European countries but is avoided in the United States because of uncertainty about the amounts of associated grain storage (gluten) proteins. People with celiac disease (CD) must avoid wheat, rye, and barley proteins and products that contain them. These proteins are capable of initiating damage to the absorptive lining of the small intestine in CD patients, apparently as a consequence of undesirable interactions with the innate and adaptive immune systems. In this study, starch surface-associated proteins were extracted from four commercial wheat starches, fractionated by high-performance liquid chromatography and gel electrophoresis, and identified by tandem mass spectrometry analysis. More than 150 proteins were identified, many of which (for example, histones, purothionins, and glutenins) had not been recognized previously as starch-associated. The commercial starches were analyzed by the R-5 enzyme-linked immunosorbent assay method to estimate the amount of harmful gluten protein present. One of these starches had a low gluten content of 7 ppm and actually fell within the range proposed as a new Codex Alimentarius Standard for naturally gluten-free foods (maximum 20 ppm). This low level of gluten indicates that the starch should be especially suitable for use by celiac patients, although wheat starches with levels up to 100 ppm are deemed safe in the proposed Codex standards.

Authors+Show Affiliations

Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710, USA. donald.kasarda@ars.usda.govNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18837505

Citation

Kasarda, Donald D., et al. "Surface-associated Proteins of Wheat Starch Granules: Suitability of Wheat Starch for Celiac Patients." Journal of Agricultural and Food Chemistry, vol. 56, no. 21, 2008, pp. 10292-302.
Kasarda DD, Dupont FM, Vensel WH, et al. Surface-associated proteins of wheat starch granules: suitability of wheat starch for celiac patients. J Agric Food Chem. 2008;56(21):10292-302.
Kasarda, D. D., Dupont, F. M., Vensel, W. H., Altenbach, S. B., Lopez, R., Tanaka, C. K., & Hurkman, W. J. (2008). Surface-associated proteins of wheat starch granules: suitability of wheat starch for celiac patients. Journal of Agricultural and Food Chemistry, 56(21), 10292-302. https://doi.org/10.1021/jf801575s
Kasarda DD, et al. Surface-associated Proteins of Wheat Starch Granules: Suitability of Wheat Starch for Celiac Patients. J Agric Food Chem. 2008 Nov 12;56(21):10292-302. PubMed PMID: 18837505.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Surface-associated proteins of wheat starch granules: suitability of wheat starch for celiac patients. AU - Kasarda,Donald D, AU - Dupont,Frances M, AU - Vensel,William H, AU - Altenbach,Susan B, AU - Lopez,Rocio, AU - Tanaka,Charlene K, AU - Hurkman,William J, Y1 - 2008/10/07/ PY - 2008/10/8/pubmed PY - 2009/1/1/medline PY - 2008/10/8/entrez SP - 10292 EP - 302 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 56 IS - 21 N2 - Wheat starch is used to make baked products for celiac patients in several European countries but is avoided in the United States because of uncertainty about the amounts of associated grain storage (gluten) proteins. People with celiac disease (CD) must avoid wheat, rye, and barley proteins and products that contain them. These proteins are capable of initiating damage to the absorptive lining of the small intestine in CD patients, apparently as a consequence of undesirable interactions with the innate and adaptive immune systems. In this study, starch surface-associated proteins were extracted from four commercial wheat starches, fractionated by high-performance liquid chromatography and gel electrophoresis, and identified by tandem mass spectrometry analysis. More than 150 proteins were identified, many of which (for example, histones, purothionins, and glutenins) had not been recognized previously as starch-associated. The commercial starches were analyzed by the R-5 enzyme-linked immunosorbent assay method to estimate the amount of harmful gluten protein present. One of these starches had a low gluten content of 7 ppm and actually fell within the range proposed as a new Codex Alimentarius Standard for naturally gluten-free foods (maximum 20 ppm). This low level of gluten indicates that the starch should be especially suitable for use by celiac patients, although wheat starches with levels up to 100 ppm are deemed safe in the proposed Codex standards. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18837505/Surface_associated_proteins_of_wheat_starch_granules:_suitability_of_wheat_starch_for_celiac_patients_ L2 - https://dx.doi.org/10.1021/jf801575s DB - PRIME DP - Unbound Medicine ER -