Cereal Proteins: Immunostimulatory and Toxic Peptides

CHIRDO FERNANDO GABRIEL; ARRANZ, E

Advances in the Understanding of Gluten related Pathology and the Evolution of Gluten-Free Foods

OmniaScience

Lugar: Madrid; Año: 2015; p. 141 - 162

Storage proteins from wheat kernels are the base of a wide variety ofhomemade and industrial food products. Nonetheless, for a group ofindividuals (celiac disease (CD) patients), these proteins are toxic.Gliadins and glutenins from wheat, as well as their counterparts inbarley and rye, also called prolamins, are evolutionary related, andpresent a high degree of homology.Polyclonal and monoclonal antibodies raised against prolamins have beena very useful tool to characterise structural and conformational features of prolamins, and particularly, for gluten analysis based on immunochemical techniques. Complete adherence to a gluten-free diet is required to recover the normal histology of the small intestine in CD patients. To this end, the use of certified gluten-free products is mandatory.Aqueous solvents such as 60-70% ethanol, have been used for extraction of prolamins from flours and food. This method is not selective and, therefore, results in complex mixtures of proteins which together with their low solubility in aqueous solutions, high degree of homology, and consequently crossreactivity, produce some drawbacks in gluten analysis by immunoassays.Prolamins drive an exacerbated immune response in intestinal mucosa of CD patients. T lymphocytes are a central piece in CD pathogenesis. However, new insights in the knowledge of innate immunity point out to some gliadin peptides which can also produce structural changes in the intestine as well as inflammatory reactions.