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Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Simple proteins or Holoproteins include proteins containing only amino acids (36, 47). This group include albumins (ovalbumin in egg, lactalbumin in milk, serum albumin in plasma), globulins (in blood plasma, egg white, plant seeds like hemp, soybean, pea, potato), protamines (in herring and salmon sperms), histones (in globin of hemoglobin or in nucleohistones of nuclei), glutelins (gluten from wheat, oryzenin from rice), prolamines (gliadin from wheat, zein from corn, hordein from oat), and scleroproteins (keratin, elastin, collagen, fibroin). Glutelins, prolamines, and scleroproteins are water insoluble (47).
Relation of Antigliadin Antibodies to Gluten-Sensitive Enteropathy
Published in Tadeusz P. Chorzelski, Ernst H. Beutner, Vijay Kumar, Tadeusz K. Zalewski, Serologic Diagnosis of Celiac Disease, 2020
Wim Th. J. M. Hekkens, Marja van Twist - de Graaf
Since Kasarda et al.53,54 determined the amino acid sequence of a-gliadin a number of other structural analyses have been made. Wieser et al.107,108 divided the gliadin molecule into six domains: individual N- and C-terminal sequences, two very similar proline-poor sequences, one glutamine-rich sequence, and a very typical individual repeating sequence. They then analyzed the frequency of various peptides in different gliadins and in hordein, the prolamin fraction of barley. Table 1 summarizes part of their results.
Lactic Acid Bacteria Application to Decrease Food Allergies
Published in Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani, Lactic Acid Bacteria, 2020
Vanessa Biscola, Marcela Albuquerque Cavalcanti de Albuquerque, Tatiana Pacheco Nunes, Antonio Diogo Silva Vieira, Bernadette Dora Gombossy de Melo Franco
Gluten is an important protein complex found in wheat and other related grains, such as barley (hordein) and rye (secalin). It is composed of two main proteins named gliadin (α-gliadins, γ-gliadins, and ω-gliadins) and glutenin [divided into high-molecular-weight (HMW) and low-molecular-weight (LMW) subunits]. Albumins and globulins are also present in gluten composition, but in lower amounts. Gluten is present in a great variety of food preparations and contributes to improving the technological properties of bakery products by enhancing their structure and function. However, its consumption may trigger adverse reactions in sensitive individuals. It is associated with three important disorders: allergy to wheat proteins; celiac disease; and non-celiac gluten sensitivity. The first one is an IgE-mediated reaction while the other two fit in the category of non-IgE-mediated manifestations (Elli et al. 2015, Stefańska et al. 2016).
An updated overview on celiac disease: from immuno-pathogenesis and immuno-genetics to therapeutic implications
Published in Expert Review of Clinical Immunology, 2021
Paolo D’Avino, Gloria Serena, Victoria Kenyon, Alessio Fasano
One feature that makes CD a unique autoimmune disease is the known causative agent, gluten. Gluten is the major protein of wheat grains and it is composed by hundreds of distinct proteins such as gliadin and glutenin. It is found in common grains like wheat, rye and barley and it is formed by numerous proteins containing antigenic epitopes for patients with CD [17]. The wheat kernel contains 8%-15% of protein, out of 90% is gluten and the 10% remaining is albumin. Other grains such as rye and barley contain similar proteins (secalin and hordein). Furthermore, there are other hybrid species of cereals which contain gluten such as triticale (which comes from the cross between wheat and rye), or other derivatives of wheat, such as kamut (Triticum turgidum) and spelt (Triticum spelta), which contain gluten as well [18].
Gut microbiota in Celiac Disease: microbes, metabolites, pathways and therapeutics
Published in Expert Review of Clinical Immunology, 2020
Katherine L Olshan, Maureen M Leonard, Gloria Serena, Ali R Zomorrodi, Alessio Fasano
Gluten is a composite of multiple proteins found in wheat and is made of up gliadin and glutenin proteins. Individuals with CD mount an immune response to gliadin as well as the proteins hordeins and secalins, which are present in barley and rye, respectively [3]. These proteins are rich in prolines and glutamines, which the human intestine can only partially digest [4,5]. The resulting incompletely digested peptide fragments from these proteins are transported from the small intestinal lumen via transcellular and paracellular pathways, and these fragments trigger responses from both the innate and adaptive immune systems [6]. Through the innate immune system, gliadin, hordein, and secalin peptides induce the secretion of epithelial growth factor and IL-15, which leads to mucosal changes such as the proliferation of enterocytes and changes in vesicular trafficking [7].
A review on the relationship between gluten and schizophrenia: Is gluten the cause?
Published in Nutritional Neuroscience, 2018
Can Ergün, Murat Urhan, Ahmet Ayer
Celiac disease is a lifelong auto-immune disease diagnosed in patients who possess a genetic predisposition which shows susceptibility to gluten and disruptions in the small intestine. Gluten is found in wheat, barley, oat, and rye. Gluten is characterized as a protein, which stores prolamin and glutelin. The majority of proteins in foods that are responsible for immunological reactions, which lead to the onset of celiac disease, are prolamins. Prolamins are found in varying forms in several grains, such as gliadin in wheat, hordein in barley, secalin in rye, and zein in corn. Gliadin is an essential monomeric protein with a molecular weight ranging between 28 000 and 55 000. It consists of four types: α-, β-, Ɣ-, and ω-. They have high amounts of glutamine and are resistant to gastrointestinal proteolytic enzymes. The most toxic form of gliadin, α-gliadin 33mer, is one of the digestion-resistant gluten peptides that show high reactivity for isolated celiac T cells. It is the main immune-dominant toxic peptide. Other significant types that show toxic effects are α-gliadin p31–43.8–11