Year: 2016
Type: dissertation
Abstract: Gluten-free foods are defined by their lack of prolamins that trigger coeliac disease. In order for foods derived from Triticeae grains to be considered as gluten-free, the prolamins need to be eliminated. Previously, enzymatic degradation of cereal prolamins has been intensively studied. In the present work, another method is investigated, namely the metal-catalysed oxidation of prolamins. The aim was to modify prolamin peptides and proteins, and to examine the modifications, in order to reduce their immunological activities. The metal-catalysed oxidation was first examined on model peptides, including repetitive sequences of prolamin peptides and a model coeliac-toxic peptide (33-mer), and then tested on C-hordein, a model monomeric barley prolamin, and finally on whole hordein, thus covering the range from peptides to a whole protein. The fragmentation of prolamin peptides and proteins was observed to be a consequence, partly due to proline oxidation. On the other hand, aggregation also occurred, through dityrosine formation, disulfide bridges or carbonyl interactions. The amino acid profile and protein structure affected the oxidation behaviours and resulted in various modifications that were compared after metal-catalysed oxidation treatments. The immunoreactivity of oxidised peptides, C-hordein or whole hordein decreased in R5 antibody-based measurements that are used in gluten-free detection. The present study demonstrated that cereal prolamins can be modified by metal-catalysed oxidation, and their immunoreactivities against R5 antibody were reduced. The information of their oxidative modifications offers a new alternative to be utilised in the elimination of prolamins for gluten-free applications.
Source: Työväentutkimus Vuosikirja
Author: Xin Huang
Language: English
Subfield: Gastroenterology
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2522120437