Proteomic Profiling and Epitope Analysis of the Complex α-, γ-, and ω-Gliadin Families in a Commercial Bread Wheat

Proteomic Profiling and Epitope Analysis of the Complex α-, γ-, and ω-Gliadin Families in a Commercial Bread Wheat

Wheat gliadins are a complex group of proteins that contribute to the functional properties of wheat flour doughs and contain epitopes that are relevant for celiac disease (CD) and wheat-dependent exercise-induced anaphylaxis (WDEIA). In this study, we extracted ethanol-soluble gliadin fractions fro...

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Bibliographic Details
Main Authors: Kyoungwon Cho, Hye-Rang Beom, You-Ran Jang, Susan B. Altenbach, William H. Vensel, Annamaria Simon-Buss, Sun-Hyung Lim, Min G. Kim, Jong-Yeol Lee
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-06-01
Series:Frontiers in Plant Science
Subjects:
gliadins
proteomic profiling
epitope analysis
celiac disease
food allergy
Online Access:https://www.frontiersin.org/article/10.3389/fpls.2018.00818/full

Internet

https://www.frontiersin.org/article/10.3389/fpls.2018.00818/full

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