Mass spectrometry analysis of gliadins in celiac disease

被引：69
作者：
Ferranti, Pasquale [1 ]
Marnone, Gianf Ranco [2 ]
Picariello, Gianluca [2 ]
Addeo, Francesco [1 ]
机构：
[1] Univ Naples Federico II, Dept Sci Alimenti, I-80055 Portici, Italy
[2] CNR, ISA, I-83100 Avellino, Italy
来源：
JOURNAL OF MASS SPECTROMETRY | 2007年 / 42卷 / 12期
关键词：
gliadin; proteomics; celiac disease; mass spectrometry; epitope mapping; WHEAT GLUTEN PROTEINS; PERFORMANCE LIQUID-CHROMATOGRAPHY; MOLECULAR-WEIGHT GLUTENINS; T-CELL EPITOPE; TISSUE TRANSGLUTAMINASE; GEL-ELECTROPHORESIS; HEXAPLOID WHEAT; PROTEOMIC ANALYSIS; TRITICUM-AESTIVUM; GAMMA-GLIADIN;
D O I：
10.1002/jms.1361
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
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. Copyright (C) 2007 John Wiley & Sons, Ltd.
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页码：1531 / 1548
页数：18
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