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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2013

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Immunogenic peptides can be detected in whole gluten by transamidating highly susceptible glutamine residues: implication in the search for gluten-­-free cereals.

Anno di pubblicazione: 2013

Autori: Mamone G, Camarca A, Fierro O, Sidney J, Mazzarella G, Addeo F, Auricchio S, Troncone R, Sette A, Gianfrani C

Affiliazioni autori: Institute of Food Sciences-CNR, 83100 Avellino, Italy.

Autori CNR:


Lingua: inglese

Abstract: Tissue transglutaminase (TG2) plays a central role in celiac disease (CD) pathogenesis by strongly enhancing the immunogenicity of gluten, the CD-triggering antigen. By deamidating specific glutamine (Q) residues, TG2 favors the binding of gluten peptides to DQ2/8 molecules and, subsequently, their recognition by cognate T cells. Six peptides were previously identified within wheat gliadin whole extracts by tagging the TG2-susceptible Q residues with monodansylcadaverine (MDC) and nanospray tandem mass spectrometry (nanoESI-MS/MS). The immunogenicity of these peptides was next tested in gliadin-specific T-cell lines established from CD intestinal mucosa. Four peptides, corresponding to known epitopes of ?- and ?-gliadins, induced cell proliferation and interferon (IFN)-? production. Interestingly, one of the two non-T-cell stimulatory peptides corresponded to the 31-49 ?-gliadin peptide implicated in the innate immune activation in CD mucosa. This study describes a strategy for identifying immunogenic gluten peptides potentially relevant for CD pathogenesis in protein extracts from wheat and other edible cereals.

Lingua abstract: inglese

Pagine da: 747

Pagine a: 754

Pagine totali: 8


Journal of agricultural and food chemistry American Chemical Society,
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 1520-5118

Numero volume: 61

Numero fascicolo: 3

DOI: 10.1021/jf3040435

Referee: Sì: Internazionale

Strutture CNR:


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