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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2015

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Proteomics, Peptidomics, and Immunogenic Potential of Wheat Beer (Weissbier)

Anno di pubblicazione: 2015

Formato: Elettronico Cartaceo

Autori: Picariello, Gianluca; Mamone, Gianfranco; Cutignano, Adele; Fontana, Angelo; Zurlo, Lucia; Addeo, Francesco; Ferranti, Pasquale

Affiliazioni autori: Consiglio Nazionale delle Ricerche (CNR); University of Naples Federico II

Autori CNR:

  • FRANCESCO ADDEO
  • ADELE CUTIGNANO
  • PASQUALE FERRANTI
  • ANGELO FONTANA
  • GIANFRANCO MAMONE
  • GIANLUCA PICARIELLO
  • LUCIA ZURLO

Lingua: inglese

Abstract: Wheat beer is a traditional light-colored top-fermenting beer brewed with at least 50% malted (e.g., German Weissbier) or unmalted (e.g., Belgian Witbier) wheat (Triticum aestivum) as an adjunct to barley (Hordeum vulgare) malt. For the first time, we explored the proteome of three Weissbier samples, using both 2D electrophoresis (2DE)-based and 2DE-free strategies. Overall, 58 different gene products arising from barley, wheat, and yeast (Saccharomyces spp.) were identified in the protein fraction of a representative Weissbier sample analyzed in detail. Analogous to all-barley-malt beers (BMB), barley and wheat Z-type serpins and nonspecific lipid transfer proteins dominated the proteome of Weissbier. Several alpha-amylase/trypsin inhibitors also survived the harsh brewing conditions. During brewing, hundreds of peptides are released into beer. By liquid chromatography-electrospray tandem mass spectrometry (LC-ESI MS/MS) analysis, we characterized 167 peptides belonging to 44 proteins, including gliadins, hordeins, and high- and low-molecular-weight glutenin subunits. Because of the interference from the overabundant yeast-derived peptides, we identified only a limited number of epitopes potentially triggering celiac disease. However, Weissbier samples contained 374, 372, and 382 ppm gliadin-equivalent peptides, as determined with the competitive G12 ELISA, which is roughly 10-fold higher than a lager BMB (41 ppm), thereby confirming that Weissbier is unsuited for celiacs. Western blot analysis demonstrated that Weissbier also contained large-sized prolamins immunoresponsive to antigliadin IgA antibodies from the pooled sera of celiac patients (n = 4).

Lingua abstract: inglese

Pagine da: 3579

Pagine a: 3586

Pagine totali: 8

Rivista:

Journal of agricultural and food chemistry American Chemical Society, Books and Journals Division]
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 0021-8561

Numero volume: 63

Numero fascicolo: 13

DOI: 10.1021/acs.jafc.5b00631

Referee: Sė: Internazionale

Indicizzato da: ISI Web of Science (WOS) [000352751000029]

Parole chiave:

  • Weissbier
  • proteomics
  • peptidomics
  • celiac disease
  • IgE food allergens

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