|Home | English version | Mappa | Commenti | Sondaggio | Staff | Contattaci||Cerca nel sito|
|Istituto di scienza dell'alimentazione|
Contributo in rivista
Tipo: Articolo in rivista
Titolo: Mass spectrometry analysis of gliadins in celiac disease
Anno di pubblicazione: 2007
Autori: Ferranti P, Mamone G, Picariello G, Addeo F.
Affiliazioni autori: Dipartimento di Scienza degli Alimenti, University of Naples "Federico II," Parco Gussone, Portici I- 80055, Italy. Istituto di Scienze dell'Alimentazione - CNR Via Roma 52 A/C 83100 Avellino
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.
Pagine da: 1531
Pagine a: 1548
Journal of mass spectrometry
Numero volume: 42
Altre informazioni: 1
|Home | Il CNR | I servizi | News | Eventi | Istituti | Focus|