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Gliadin and glutenin extracted from vital wheat gluten were studied using Large Amplitude Oscillatory Shear (LAOS) followed by stop-flow frequency sweep tests after being subjected to short (4 min) and prolonged (60 min) mixing times. The LAOS tests were conducted at up to two different strain amplitudes (γ: 0.1%, 200%; ω: 10 rad/s) to apply small and large deformations to the gliadin and glutenin after mixing for different time periods. Frequency sweep tests (ω: 0.01–100 rad/s, γ: 0.06%) revealed an increase in the elasticity of gliadin with respect to an increasing mixing time, as evidenced by a robust increase in G′(ω), coupled with a less robust increase in G″(ω). Consistent with the increase in elasticity, a progressively lower tanδ(ω) and G′(ω) slope were observed for the gliadin that underwent 60 min of mixing followed by large LAOS deformations. However, G′(ω), G″(ω), and η*(ω) remained constant for glutenin as the mixing time increased. Elastic decay with an increase in tanδ(ω) was found for glutenin when subjected to prolonged mixing followed by large LAOS deformations, which became apparent at high frequencies. The stop-flow LAOS (non-linear region)–frequency sweep (linear region) tests provided an understanding of how exposure to different mixing times and LAOS deformations of different magnitudes influence the mechanical/rheological properties of the main gluten proteins. [ABSTRACT FROM AUTHOR]

Background: Gliadins have aroused significant interest in the last decade as suitable biomaterials for food and pharmaceutical applications. In particular, the oral route is the preferred method of administration for gliadin-based formulations, due to the affinity of this biomaterial for the gut mucosa. However, up to now, this has been demonstrated only by means of in vivo or ex vivo studies. Methods: This is why, in this study, various in vitro techniques were employed in order to evaluate the ability of polymeric nanoparticles, made up of a commercial grade of the protein and an etheric surfactant, to interact with porcine gastric mucin. The nanosystems were also used for the encapsulation of thiamine hydrochloride, used as a model of a micronutrient. Results: The resulting systems were characterized by a mean diameter of ~160–170 nm, a narrow size distribution when 0.2–0.6 mg/mL of thiamine was used, and an encapsulation efficiency between 30 and 45% of the drug initially employed. The incubation of the gliadin nanosystems with various concentrations of porcine gastric mucin evidenced the ability of the carriers to interact with the mucus glycoprotein, showing a decreased Zeta potential after a 4 h incubation (from ~−30 to −40 mV), while demonstrating that the encapsulation of the drug did not affect its bioadhesive features. Conclusions: Altogether, these data support the conceivable application of gliadin nanoparticles as formulations for the oral administration of bioactive compounds. [ABSTRACT FROM AUTHOR]

The Proprotein Convertase Subtilisin Kexin of type 9 (PCSK9) has been identified in 2003 as the third gene involved in familial hypercholesterolemia. PCSK9 binds to the membrane low-density lipoprotein receptor (LDLR) and promotes its cellular internalization and lysosomal degradation. Beyond this canonical role, PCSK9 was recently described to be involved in several immune responses. However, to date, the contribution of PCSK9 in food allergy remains unknown. Here, we showed that Pcsk9 deficiency or pharmacological inhibition of circulating PCSK9 with a specific monoclonal antibody (m-Ab) protected mice against symptoms of gliadin-induced-food allergy, such as increased intestinal transit time and ear oedema. Furthermore, specific PCSK9 inhibition during the elicitation steps of allergic process was sufficient to ensure anti-allergic effects in mice. Interestingly, the protective effect of PCSK9 inhibition against food allergy symptoms was independent of the LDLR as PCSK9 inhibitors remained effective in Ldlr deficient mice. In vitro , we showed that recombinant gain of function PCSK9 (PCSK9 D374Y) increased the percentage of mature bone marrow derived dendritic cells (BMDCs), promoted naïve T cell proliferation and potentiated the gliadin induced basophils degranulation. Altogether, our data demonstrate that PCSK9 inhibition is protective against gliadin induced food allergy in a LDLR-independent manner. [ABSTRACT FROM AUTHOR]

Commercial Brazilian wheat flour was subjected to extrusion, oven, and microwave treatments. The solubility, monomeric and polymeric proteins, and the glutenin and gliadin profiles of the gluten were analyzed. In addition, in vitro digestibility and response against potential celiac disease immune-stimulatory epitopes were investigated. All treatments resulted in low solubility of the polymeric and monomeric proteins. The amounts of insoluble proteins increased from 5.6% in control flour to approximately 10% for all (treatments), whereas soluble proteins decreased from 6.5% to less than 0.5% post treatment. In addition, the treatments affected glutenin and gliadin profiles. The amount of α/β-gliadin extracted decreased after all treatments, while that of γ-gliadin was unaffected. Finally, the potential celiac disease immune stimulatory epitopes decreased in oven and microwave treatment using the G12 ELISA, but no change was observed using the R5 antibody. However, the alteration of the gluten structure and complexity was not sufficient to render a product safe for consumption for individuals with celiac disease; the number of potential celiac disease immune-stimulatory epitopes remained high. [ABSTRACT FROM AUTHOR]

In this study, a labeled electrochemical immunosensor was developed to determine gliadin protein. Herein, the glassy carbon electrode (GCE) surface was modified by the graphene oxide (GO) dispersion followed by electrochemical deposition of silver nanoparticles (AgNPs). Anti‐gliadin antibody (Gli‐Ab1) was immobilized on this electrode (GCE/GO/AgNPs); subsequently, this platform was incubated with bovine serum albumin (BSA) to prevent non‐specific interactions. Gliadin antigen (Gli) followed by horseradish peroxidase‐labeled secondary antibody (HRP−Ab2) solutions were added to the GCE/GO/AgNPs/Gli‐Ab1/BSA immunosensor surface. Scanning Electron Microscope (SEM) was utilized to investigate the surface properties of the prepared electrodes, and cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS), and differential pulse voltammetry (DPV) techniques were utilized to investigate their electrochemical properties. The experimental conditions have been optimized to form the appropriate immunosensor structure. The gliadin antigen was determined using DPV after the HRP enzyme substrates (hydroquinone and hydrogen peroxide) were added to the electrochemical cell. The gliadin protein′s linear working range was 0.5–200 μg mL−1. The subjected immunosensor displayed convenient reproducibility and selectivity to the possible interfering substances. [ABSTRACT FROM AUTHOR]

Drug delivery systems (DDSs) represent an emerging focus for many researchers and they are becoming progressively crucial in the development of new treatments. Great attention is given to all the challenges that a drug has to overcome during its journey across barriers and tissues and all the pharmacokinetics modulations that are needed in order to reach the targeting sites. The goal of these pathways is the delivery of drugs in a controlled way, optimizing their bioavailability and minimizing side effects. Recent innovations in DDSs include various nanotechnology-based approaches, such as nanoparticles, nanofibers and micelles, which provide effective targeted delivery and sustained release of therapeutics. In this context, protein-based drug delivery systems are gaining significant attention in the pharmaceutical field due to their potential to revolutionize targeted and efficient drug delivery. As natural biomolecules, proteins offer distinct advantages, including safety, biocompatibility and biodegradability, making them a fascinating alternative to synthetic polymers. Moreover, protein-based carriers, including those derived from gelatin, albumin, collagen, gliadin and silk proteins, demonstrate exceptional stability under physiological conditions, and they allow for controlled and sustained drug release, enhancing therapeutic efficacy. This review provides a comprehensive overview of the current trends, challenges, and future perspectives in protein-based drug delivery, focusing on the types of proteins adopted and the techniques that are being developed to enhance their functionality in terms of drug affinity and targeting capabilities, underscoring their potential to significantly impact modern therapeutics. [ABSTRACT FROM AUTHOR]

[Display omitted] • GNPs adsorb as a particle, followed by deformation into a flattened shape. • In this phase, the film is a stiff viscoelastic 2D solid-like film. • In a later phase, the particles further stretch and fuse into a weaker interfacial film. • Deformability of the particles was captured using nonlinear surface rheology. • Lissajous plots were analyzed with the general stress decomposition (GSD). Protein-based soft particles possess a unique interfacial deformation behavior, which is difficult to capture and characterize. This complicates the analysis of their interfacial properties. Here, we aim to establish how the particle deformation affects their interfacial structural and mechanical properties. Gliadin nanoparticles (GNPs) were selected as a model particle. We studied their adsorption behavior, the time-evolution of their morphology, and rheological behavior at the air/water interface by combining dilatational rheology and microstructure imaging. The rheology results were analyzed using Lissajous plots and quantified using the recently developed general stress decomposition (GSD) method. Three distinct stages were revealed in the adsorption and rearrangement process. First, spherical GNPs (∼105 nm) adsorbed to the interface. Then, these gradually deformed along the interface direction to a flattened shape, and formed a firm viscoelastic 2D solid film. Finally, further stretching and merging of GNPs at the interface resulted in rearrangement of their internal structure to form a thick film with lower stiffness than the initial film. These results demonstrate that the structure of GNPs confined at the interface is controlled by their deformability, and the latter can be used to tune the properties of prolamin particle-based multiphase systems. [ABSTRACT FROM AUTHOR]

Gluten-free diet (GFD) is the one therapy in coeliac disease (CeD). Unfortunately, some patients adopt GFD before the diagnostic work-up. The guidelines suggest a 14-day gluten intake > 3 gr to get CeD diagnosis, although many subjects refuse this approach. Other evidence showed that the intake of 50 mg/day of gluten for 3 months could be useful for CeD diagnosis. We performed a dietary study, administering a low dose of gluten in form of "crackers" (about 60–120 mg of gluten/day) for 3 months, to get a final diagnosis of CeD in subjects already on GFD. We enrolled adult patients with a suspicion of CeD on self-prescribed GFD. All subjects performed the crackers challenge for 3 months. At the end, all patients were analysed for CeD serology and if positive underwent endoscopy/histology. Also, we recorded the grade of satisfaction for the gluten challenge and the onset of adverse events. We enrolled 120 patients. All patients concluded the challenge without relevant adverse events. Serological positivity was detected in 54 patients (45%). Histology showed atrophy in 87% and Marsh 1–2 grade in 13% of patients. Ninety-nine patients (83%) were satisfied by this challenge. The "crackers challenge" is a useful and safe diagnostic approach in people on self-administered GFD. [ABSTRACT FROM AUTHOR]

İnsanların beslenmesinde gluten içeren besinler önemli yer tutmaktadır. Gluten metabolizması bozukluğuna bağlı oluşan hastalıklar bulunmakta olup bunlar çölyak hastalığı, buğdaya karşı IgE aracılı alerji ve çölyak dışı gluten duyarlılığı olarak sınıflandırılabilir. Bireylerin gluten duyarlılıkları arasında farklılıklar olup gluten duyarlılığı olan bireylerin gluten içeren besinleri tüketmeleri durumunda en başta bağırsak dokusu olmak üzere birçok dokuda histopatolojik yapılarında ve otoimmun sistemlerinde önemli değişiklikler meydana gelebilir. Dokuların histopatolojik yapısındaki değişiklikler dokulara göre değişmektedir. Otoimmun sistemdeki değişiklikler ise Transglutaminaz, Gliadin, IgA, IgG, CD4 ve CD8 gibi parametrelerden en az birinin veya birkaçının incelenmesi ile tespit edilebilir. Gluten metabolizması bozukluğuna bağlı oluşan hastalıklarda etkili tedavi şekli glutensiz/gluten kısıtlı diyet olmakla birlikte bağışıklık sisteminde rol alan mekanizma ve moleküllerin saptanması yeni tedavi yöntemlerini oluşturulmasına yol gösterebilir. Bu çalışmada amaç gluten ve gluten metabolizması bozukluğuna bağlı oluşan hastalıklar arasındaki ilişkinin derlemesidir.

Wheat gluten is responsible for the unique baking properties of wheat flour, but it also causes wheat-related disorders in predisposed individuals. Different commercially available gluten materials are commonly used for a variety of assays, but a detailed characterization of their composition is missing in many cases. This is why we aimed to provide an in-depth analysis of three commonly used gliadin and gluten materials from two different batches using gel electrophoretic and chromatographic techniques. The gliadin material did not show the typical qualitative and quantitative protein composition and does not appear to be representative of wheat gliadin. The two gluten materials had the expected protein composition, but both showed large batch-to-batch variability regarding total protein content. Since these variations result in different biochemical, immunological, and functional behaviors, it is important to analyze at least the total protein content of each material and each batch. [ABSTRACT FROM AUTHOR]

BACKGROUND: Wheat proteins can be divided into water/salt‐soluble protein (albumin/globulin) and water/salt‐insoluble protein (gliadins and glutenins (Glu)) according to solubility. Gliadins (Glia) are one of the major allergens in wheat. The inhibition of Glia antigenicity by conventional processing techniques was not satisfactory. RESULTS: In this study, free radical oxidation was used to induce covalent reactions. The effects of covalent reactions by high‐intensity ultrasound (HIU) of different powers was compared. The enhancement of covalent grafting effectiveness between gliadin and (−)‐epigallo‐catechin 3‐gallate (EGCG) was confirmed by sodium dodecyl sulfate–polyacrylamide gel electrophoresis, matrix‐assisted laser desorption/ionization–time‐of‐flight–mass spectrometry and Folin–Ciocalteu tests. HIU caused protein deconvolution and disrupted the intrastrand disulfide bonds that maintain the tertiary structure, causing a shift in the side chain structure, as proved by Fourier, fluorescence and Raman spectroscopic analysis. Comparatively, the antigenic response of the conjugates formed in the sonication environment was significantly weaker, while these conjugates were more readily hydrolyzed and less antigenic during simulated gastrointestinal fluid digestion. CONCLUSION: HIU‐enhanced free radical oxidation caused further transformation of the spatial structure of Glia, which hid or destroyed the antigenic epitope, effectively inhibiting protein antigenicity. This study widened the application of polyphenol modification in the inhibition of wheat allergens. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The avoidance of allergen intake is crucial for persons affected by peanut allergy; however, the cross-contamination of food is common and leads to unpredictable consequences after the consumption of supposedly "safe" food. The aim of the present study was to eliminate harmful traces of peanut allergens from food using purified clinoptilolite-tuff (PCT)—a specially processed zeolite material. Analyses were performed using a peanut ELISA and a Coomassie blue (Bradford) assay. Mimicking conditions of the human gastrointestinal tract demonstrated a higher efficacy of PCT in the intestine (pH 6.8) than in the stomach (pH 1.5). Adsorption rates were fast (<2 min) and indicated high capacities (23 µg and 40 µg per 1 mg of PCT at pH 1.5 and pH 6.8, respectively). Allergenically relevant peanut protein concentrations were sorbed in artificial fluids (32 µg/mL by 4 mg/mL of PCT at pH 1.5 and 80.8 µg/mL by 0.25 mg/mL of PCT at pH 6.8) when imitating a daily dose of 2 g of PCT in an average stomach volume of 500 mL. Experiments focusing on the bioavailability of peanut protein attached to PCT revealed sustained sorption at pH 1.5 and only minor desorption at pH 6.8. Accompanied by gluten, peanut proteins showed competing binding characteristics with PCT. This study therefore demonstrates the potential of PCT in binding relevant quantities of peanut allergens during the digestion of peanut-contaminated food. [ABSTRACT FROM AUTHOR]

Anti-endomysial antibodies (EMA) and anti-tissue transglutaminases (a-tTg) play a pivotal role in coeliac disease (CD) diagnosis. Deamidated anti-gliadin peptides (DGP) were added to the CD diagnostic workup. We aimed to compare the diagnostic accuracies of ELISA-based (a-tTg/DGP) and immunofluorescence–ELISA-based strategies (EMA/a-tTg) for CD diagnosis. From November 2020 to November 2022, we undertook an observational prospective study including consecutive adult patients with suspected CD. All subjects were tested for EMA, a-tTg and DGP IgA. An ROC curve was plotted to establish the best specificity cut-off of a-tTg and DGP levels, which would predict the presence of Marsh≥2 and Marsh=3. The diagnostic accuracies of a-tTg/DG and EMA/a-tTg were compared. The study included 275 CD patients. Histology showed Marsh=1 in 9.9%, Marsh=2 in 4.5%, and Marsh=3 in 85.6.%. The best cut-off value of a-tTg for predicting Marsh≥2 was 42 U/mL, while the best cut-off for predicting atrophy was 68.4 U/mL. The best cut-off value of DGP for predicting Marsh≥2 was 56 U/mL, while the best cut-off for predicting atrophy was 78 U/mL. A-tTg/EMA showed 97% sensitivity and 100% specificity, whereas a-tTg/DGP showed 94% sensitivity and 100% specificity. A-tTg/DGP is accurate for CD diagnosis and could reduce costs and operator-dependency of EMA. DGP, together with a-tTg, could replace EMA in CD diagnosis. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The increase in agricultural territories in Azerbaijan can no longer cover the problem of shortage of high-quality baking flour in the domestic market. Thus, there is a need to improve the quality of grain harvested from existing areas to obtain more grain products. The purpose of this study is to review and investigate the physico-chemical and genetic parameters of local and introduced soft wheat varieties to further identify promising areas of breeding. For this purpose, a PCR study of individual loci of the Wx genes responsible for amylose synthesis and electrophoresis of Glu genes encoding gluten quantity and quality were performed. In addition, for the varieties Shafaq 2 and Gonen, which were selected during the research for the test baking of bread, a PCR analysis was performed to compile the gliadin formula of the varieties using a sample of the Bezostaya 1 variety as a marker. The physico-chemical characteristics were determined according to quality standards, as well as baking bread sample. During the pilot sowing, one of the varieties – Girmizi Gul1, was sown on plots with various tillage methods – traditional, minimal, and zero. Thus, it was determined that the varieties Gonen and Ekinci 84 contain a zero allele of the Wx-B1 – Wx-B1b gene, which means that their endosperm contains higher-quality starch, and the varieties Askeran, Azemetli 95, Gonen, Kirmizigul, Nurlu 99, Tale 38, and Ugur, in turn, contain a zero allele of the gene GluA1 – GluA1d, which on the contrary worsens the gluten quality of these varieties. As for tillage, the traditional system showed itself to be the best, the minimal tillage was slightly worse, and the zero tillage system turned out to be the least suitable in these conditions. Thus, the obtained data outline further areas for conducting research and open up prospects for targeted selection for alleles of the considered genes

Monitoring gluten levels in foods labelled as gluten-free or low-gluten — i.e. containing less than 20 ppm and 100 ppm of gluten, respectively — is crucial for preventing celiac disease-related disorders. Due to their inherent complexity, the standard analytical techniques to assess the gluten content in food are not suitable for on-site measurements, whose need is widely recognized. In this context, we developed a rapid and cost-effective biosensor based on core-satellite magnetic particles (CSMPs) — magnetic cores coated with gold nanoparticles (AuNPs) — further functionalized with anti-gliadin antibodies. The study demonstrates that a 0.016% concentration of the surfactant Tween-20 can induce the spontaneous formation of stable CSMP clusters in dispersion. These clusters, composed of weakly interacting functionalized CSMPs, undergo fragmentation in the presence of gliadin, which specifically binds to the antibodies on the CSMPs. This process results in a colour change, which is measurable by a UV–VIS spectrophotometer. Gliadin extraction was achieved by treating the sample with a non-toxic ethanol-water mixture (60%), sufficient to induce a measurable colour change in the presence of gluten contamination, with a limit of detection (LOD) of 8 ppm, which is lower than low limit established for gluten-free food.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Directed evolution is a pivotal strategy for new antibody discovery, which allowed the generation of high-affinity Fabs against gliadin from two antibody libraries in our previous studies. One of the libraries was exclusively derived from celiac patients' mRNA (immune library) while the other was obtained through a protein engineering approach (semi-immune library). Recent advances in high-throughput DNA sequencing techniques are revolutionizing research across genomics, epigenomics, and transcriptomics. In the present work, an Oxford Nanopore in-lab sequencing device was used to comprehensively characterize the composition of the constructed libraries, both at the beginning and throughout the phage-mediated selection processes against gliadin. A customized analysis pipeline was used to select high-quality reads, annotate chain distribution, perform sequence analysis, and conduct statistical comparisons between the different selection rounds. Some immunological attributes of the most representative phage variants after the selection process were also determined. Sequencing results revealed the successful transfer of the celiac immune response features to the immune library and the antibodies derived from it, suggesting the crucial role of these features in guiding the selection of high-affinity recombinant Fabs against gliadin. In summary, high-throughput DNA sequencing has improved our understanding of the selection processes aimed at generating molecular binders against gliadin. [ABSTRACT FROM AUTHOR]

Summary: This study examined changes in heat‐induced gluten proteins, focusing on their structure, physicochemical properties, and molecular analysis. The results demonstrated that gliadin had a high denaturation temperature (68.04 °C) and minimal aggregation during heating (25 °C–95 °C), yet it hindered thermal reaction progress of gluten effectively. Heating caused a shift from α‐helical structure to random coil and β‐turn structures, with a decrease in fluorescence intensity. High temperature reduced sulphydryl groups in gluten and glutenin, reaching 0.64 and 0.58 mmol L−1, respectively. However, the content of sulphydryl groups in gliadin remained relatively stable at around 0.37 mmol L−1. Notably, the configuration of disulphide bonds in gliadin, particularly in the g‐g‐g configuration, displayed greater stability. Microstructure analysis revealed increased compactness in all protein fractions as temperature rose. Overall, gliadin had greater thermal stability, impeding glutenin aggregation and gluten network formation. These findings provide valuable insights for cooking, processing, and storage of gluten proteins. [ABSTRACT FROM AUTHOR]

The aim of this research is to determine how phenolic acids affect the individual structure of gluten proteins: gliadins and glutenins, by understanding the underlying molecular interactions. Fourier transform infrared spectroscopy was used to determine changes in the secondary structure of the individual gluten network proteins: gliadins and glutenins, after addition of selected phenolic acids to the model dough. Phenolic acids were added to the model dough at the following concentrations: 0.05, 0.1 and 0.2% (w/w). The phenolic acids induce changes in the secondary structure of the gliadins and glutenins. The degree of interaction depends on the structure and concentration of the added phenolic acid. In most cases, these interactions lead to the formation of disordered structures in both gliadins and glutenins. From the results obtained, it can be concluded that the inclusion of certain phenolic acids in the dough affects the hydrogen bonding in gliadins and glutenin, and that phenolic acids interact non-covalently with these gluten proteins. The findings could potentially be applied to food chemistry and may have an impact on the allergenic properties of gluten, particularly in relation to the reduction of the ß-turn content within glutenins. [ABSTRACT FROM AUTHOR]

Copyright of China Surfactant Detergent & Cosmetics (2097-2806) is the property of China Surfactant Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The criteria of "Distinctness, Uniformity and Stability" as well as a high "overall quality index" are used to register the Italian modern varieties to the national register. Differently, local conservation varieties can be certified under different EU Directives that facilitate, as an overall objective, the preservation of biodiversity and the containment of genetic erosion. In recent years, products derived from ancient grains are perceived to be healthier and more sustainable by consumers, especially in Italy, with consequent higher market prices. The ancient tetraploid wheat varieties registered in the national register of conservation varieties amount to 28, 24 of which are Sicilian. They are supposed to have wide genetic variability compared to modern ones, making them vulnerable to fraud because they are difficult to trace. It is therefore important to have tools able to discriminate between autochthonous Sicilian varieties. This can be completed by gluten proteins composition, which also provides information on the technological properties of derived products. Fifty-one accessions belonging to twenty-two ancient varieties of Sicilian tetraploid (mostly durum) wheat were analyzed. Although wide intra-accession and intra-varietal variability measurements were assessed, the gliadin pattern of bulks of seeds belonging to each variety was discriminatory. Moreover, differences in technological attitudes were found between landraces. This paves the way to use gluten protein patterns for traceability, allowing local farmers and producers to valorize their products and assure consumers regarding the transparency of the entire supply chain. [ABSTRACT FROM AUTHOR]

This study explored the active food packaging application of phycocyanin- and Spirulina extract-loaded gliadin electrospun fibers (GPhy and GSPE5%). SEM findings confirmed that the morphology of fibers was tubular, showing the GPhy and GSPE5% as the optimum fibers. The loading efficiencies of GPhy and GSPE5% were also around 90%, which proved the well-incorporated compounds within the fibers. Simulation results of α-gliadin dissolved in acetic acid illustrated the denaturation of the protein. FTIR and TGA confirmed that after electrospinning the chemical/structural changes and enhanced thermostabilities occurred, respectively. Antibacterial and antioxidant tests detected higher bactericidal and antioxidative effects of GSPE5% than GPhy. In the application part, it was found that GPhy and GSPE5% were able to decrease PV and TBA values as the indications of walnut kernels' protection from lipid oxidation. This work shows a facile and an efficient way to fabricate active food packaging materials using electrospinning and natural compounds.

The storage proteins influence technological quality value of grain wheat, dough quality traits, and loaf quality. The aim of this study is to estimate variability in the dry gluten content, loaf volume, and their relationships with encoding alleles of gliadin and glutenins. Wheat genotypes grown in two vegetation seasons (2015/16 and 2016/17) were studied. The technological quality traits analyzed in this study varied in wheat genotypes within and between vegetation seasons. In both vegetation seasons the highest dry gluten content was established in G-3621-1 (30.23% and 31.15%) and the highest value of loaf volume in G-3621-1 (530 ml and 540 ml). In both vegetation seasons the least dry gluten content was found in G-3606-6 (25.42% and 25.98%) and the least loaf volume in G-3606-6 (380 ml and 390 ml). The composition of gliadin and glutenin alleles in the wheat genotypes analyzed was different. The genotypes carrying Gli-B1b, Gli-D1b, Gli-D2b, and Glu-A1b, Glu-B1c, Glu-D1d had the highest gluten content, while the genotype that carried Gli-B1l and Glu-A1b, Glu-B1c, Glu-D1d had high bread volume. The results have shown relationships between gliadin and glutenin alleles and quality traits of grain, flour, and bread.

Background: Gliadins have aroused significant interest in the last decade as suitable biomaterials for food and pharmaceutical applications. In particular, the oral route is the preferred method of administration for gliadin-based formulations, due to the affinity of this biomaterial for the gut mucosa. However, up to now, this has been demonstrated only by means of in vivo or ex vivo studies. Methods: This is why, in this study, various in vitro techniques were employed in order to evaluate the ability of polymeric nanoparticles, made up of a commercial grade of the protein and an etheric surfactant, to interact with porcine gastric mucin. The nanosystems were also used for the encapsulation of thiamine hydrochloride, used as a model of a micronutrient. Results: The resulting systems were characterized by a mean diameter of ~160–170 nm, a narrow size distribution when 0.2–0.6 mg/mL of thiamine was used, and an encapsulation efficiency between 30 and 45% of the drug initially employed. The incubation of the gliadin nanosystems with various concentrations of porcine gastric mucin evidenced the ability of the carriers to interact with the mucus glycoprotein, showing a decreased Zeta potential after a 4 h incubation (from ~−30 to −40 mV), while demonstrating that the encapsulation of the drug did not affect its bioadhesive features. Conclusions: Altogether, these data support the conceivable application of gliadin nanoparticles as formulations for the oral administration of bioactive compounds.

Gliadin and glutenin extracted from vital wheat gluten were studied using Large Amplitude Oscillatory Shear (LAOS) followed by stop-flow frequency sweep tests after being subjected to short (4 min) and prolonged (60 min) mixing times. The LAOS tests were conducted at up to two different strain amplitudes (γ: 0.1%, 200%; ω: 10 rad/s) to apply small and large deformations to the gliadin and glutenin after mixing for different time periods. Frequency sweep tests (ω: 0.01–100 rad/s, γ: 0.06%) revealed an increase in the elasticity of gliadin with respect to an increasing mixing time, as evidenced by a robust increase in G′(ω), coupled with a less robust increase in G″(ω). Consistent with the increase in elasticity, a progressively lower tanδ(ω) and G′(ω) slope were observed for the gliadin that underwent 60 min of mixing followed by large LAOS deformations. However, G′(ω), G″(ω), and η*(ω) remained constant for glutenin as the mixing time increased. Elastic decay with an increase in tanδ(ω) was found for glutenin when subjected to prolonged mixing followed by large LAOS deformations, which became apparent at high frequencies. The stop-flow LAOS (non-linear region)–frequency sweep (linear region) tests provided an understanding of how exposure to different mixing times and LAOS deformations of different magnitudes influence the mechanical/rheological properties of the main gluten proteins.

Commercial Brazilian wheat flour was subjected to extrusion, oven, and microwave treatments. The solubility, monomeric and polymeric proteins, and the glutenin and gliadin profiles of the gluten were analyzed. In addition, in vitro digestibility and response against potential celiac disease immune-stimulatory epitopes were investigated. All treatments resulted in low solubility of the polymeric and monomeric proteins. The amounts of insoluble proteins increased from 5.6% in control flour to approximately 10% for all (treatments), whereas soluble proteins decreased from 6.5% to less than 0.5% post treatment. In addition, the treatments affected glutenin and gliadin profiles. The amount of α/β-gliadin extracted decreased after all treatments, while that of γ-gliadin was unaffected. Finally, the potential celiac disease immune stimulatory epitopes decreased in oven and microwave treatment using the G12 ELISA, but no change was observed using the R5 antibody. However, the alteration of the gluten structure and complexity was not sufficient to render a product safe for consumption for individuals with celiac disease; the number of potential celiac disease immune-stimulatory epitopes remained high.

The changes in the secondary structure of individual gluten protein fractions (gliadin and glutenin) caused by the supplementation of model dough with eight phenolic acids were analysed. Gliadins and glutenins were extracted from gluten samples obtained from overmixed dough. The changes in the gliadin secondary structure depended on the amount of phenolic acid added to the dough. Higher acid concentrations (0.1% and 0.2%) led to a significant reduction in the amount of α-helices and to the formation of aggregates, non-ordered secondary structures, and antiparallel β-sheets. After the addition of acids at a lower concentration (0.05%), the disaggregation of pseudo-β-sheet structures and the formation of β-turns, hydrogen-bonded β-turns, and antiparallel β-sheets were detected. In the case of glutenin, most of the phenolic acids induced the formation of intermolecular hydrogen bonds between the polypeptide chains, leading to glutenin aggregation. When phenolic acids were added at a concentration of 0.05%, the process of protein folding and regular secondary structure formation was also observed. In this system, antiparallel β-sheets and β-turns were created at the expense of pseudo-β-sheets. [ABSTRACT FROM AUTHOR]

Gluten (gliadin + glutenin) protein in wheat flour is affected by high temperature (day and/or night) resulting in undesirable consequences on dough quality. A study was conducted with early and late‐maturing wheat genotypes, to assess the spatial (superior‐ central and inferior‐ apical and basal spikelets) variation in the composition of gluten subfractions in the developing ear under high night temperature (HNT). We hypothesised that protein content in the superior and inferior grains may show a differential quantitative and qualitative response to HNT. HNT resulted in a significant increase in protein content which exhibited a strong (r = −0.44*) negative correlation with sedimentation volume (SV) that determines baking quality. The late‐maturity genotypes were more responsive to HNT with changes in ω‐5 and γ gliadin subfractions of both superior and inferior spikelets, though a consistent trend was not established. The proportion of high molecular weight (HMW) glutenins increased, whereas low molecular weight (LMW) glutenins reduced in most of the genotypes under HNT. Both HMW and LMW glutenins revealed significant positive (r = 0.43* and r = 0.81***, respectively) correlation with SV. The expression analysis of genes for gluten subfractions showed a significant decrease in transcript abundance of α, ω‐5, γ, HMW, and LMW fractions under HNT. [ABSTRACT FROM AUTHOR]

Immunogenicity of gliadin peptides in celiac disease (CD) is majorly determined by the pattern of molecular interactions with HLA-DQ and T-cell receptors (TCR). Investigation of the interactions between immune-dominant gliadin peptides, DQ protein, and TCR are warranted to unravel the basis of immunogenicity and variability contributed by the genetic polymorphisms. Homology modeling of HLA and TCR done using Swiss Model and iTASSER, respectively. Molecular interactions of eight common deamidated immune-dominant gliadin with HLA-DQ allotypes and specific TCR gene pairs were evaluated. Docking of the three structures was performed with ClusPro2.0 and ProDiGY was used to predict binding energies. Effects of known allelic polymorphisms and reported susceptibility SNPs were predicted on protein–protein interactions. CD susceptible allele, HLA-DQ2.5 was shown to have considerable binding affinity to 33-mer gliadin (ΔG = − 13.9; Kd = 1.5E − 10) in the presence of TRAV26/TRBV7. Higher binding affinity was predicted (ΔG = − 14.3, Kd = 8.9E − 11) when TRBV28 was replaced with TRBV20 paired with TRAV4 suggesting its role in CD predisposition. SNP rs12722069 at HLA-DQ8 that codes Arg76α forms three H-bonds with Glu12 and two H-bonds with Asn13 of DQ2 restricted gliadin in the presence of TRAV8-3/TRBV6. None of the HLA-DQ polymorphisms was found to be in linkage disequilibrium with reported CD susceptibility markers. Haplotypic presentations of rs12722069-G, rs1130392-C, rs3188043-C and rs4193-A with CD reported SNPs were observed in sub-ethnic groups. Highly polymorphic sites of HLA alleles and TCR variable regions could be utilized for better risk prediction models in CD. Therapeutic strategies by identifying inhibitors or blockers targeting specific gliadin:HLA-DQ:TCR binding sites could be investigated. [ABSTRACT FROM AUTHOR]

The poor solubility and sensitive photosensitivity of resveratrol (RES) greatly limit its application in functional aqueous food systems. Herein, the composite particles with gliadin (GLI) as the core and type B gelatin (GEL) as the shell were designed to load resveratrol to enhance its ability to resist ultraviolet radiation and bioavailability. The core-shell structure and size (650 nm) of the composite particles were confirmed by dynamic light scattering, isothermal titration calorimetry (ITC) and transmission electron microscopy (TEM), and the binding between gliadin and gelatin was mainly driven by spontaneous electrostatic force (∆H=-3.080*107, ∆G=-9.055*104). The encapsulation efficiency (EE) and loading capacity (LC) of resveratrol by the particles were 7f8.9% and 35.9 µg/mg, and the particles were characterized by Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimeter (DSC). Furthermore, compared with free resveratrol, the anti-ultraviolet radiation ability of resveratrol protected by core-shell particles was significantly enhanced (P < 0.05), and the release percentage was increased from 55.1 to 79.5%. These findings indicate that the composite particles have good application potential for the protection and delivery of hydrophobic active substances. [ABSTRACT FROM AUTHOR]

In this study, free radical oxidation was chosen to induce covalent reaction of gliadin (GL) with epigallocatechin gallate. The effects of different ultrasound (US) powers on the enhancement of the covalent reaction were compared with the aim of improving the bioavailability of polyphenols in protein modification. Covalent modification of polyphenols was verified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), high-performance liquid chromatography (HPLC) and the Folin-Ciocalteu assay. The structural changes of the covalent complexes were analyzed by ultraviolet (UV) spectroscopy and circular dichroism (CD) spectroscopy. The results showed that US disrupted weak intra-protein forces, which caused molecular depolymerization. The hydrophilic/hydrophobic amino acid residues of the protein were shifted and the tertiary structure tended to be looser, and this process altered the distribution of groups on the molecule surface and increased the water solubility of the protein. Furthermore, the shift in the spatial structure of GL resulted in the exposure of more enzyme cleavage sites, making its digestion easier. The synergistic effect of US and free radical oxidation increased the loading of antioxidant molecules onto the covalent complexes, resulting in stronger free radical scavenging activity.

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Gliadins, as prolamins extracted from wheat, have become potential promising carriers of multitudinous functional components due to their excellent biocompatibility, hydrophobicity, micropolarity, tackiness and ability to modify and enhance the release of functional components. This paper reviews the structure of gliadin, the preparation methods of gliadin-based carriers (antisolvent precipitation methods, pH-cycle methods, solvent evaporation methods, electrospraying methods, non-electrostatic complexation methods) and their applications in the delivery of a wide range of functional components (antioxidants, enzymes, vitamins, antibiotics), further more compares the corresponding advantages and disadvantages of each, in the hope of providing a theoretical basis for the preparation, expansion and development of gliadin delivery systems under different application requirements, as well as the applications of gliadin delivery systems in food, medicine, biological skeleton, etc.

Today, the food industry widely uses both animal and plant proteins. Animal proteins have a balanced amino acid composition, while plant proteins have more pronounced functional properties. However, both types of proteins can act as allergens, which limits their practical application. Therefore, we aimed to select optimal conditions for obtaining hypoallergenic mixtures based on casein hydrolysates and gluten proteins, which have good functional properties and a balanced amino acid composition. We used wheat flour (Makfa, Russia) with 12.6% of crude protein and 69.4% of starch, as well as rennet casein (Atletic Food, Russia) with 90% of protein. The methods included the Lowry method, the Anson method, Laemmli electrophoresis, ion-exchange chromatography, and the enzyme-linked immunosorbent assay. Protex 6L was an optimal enzyme preparation for the hydrolysis of gliadin, while chymotrypsin was optimal for the hydrolysis of glutenin and casein. The optimal amount for all the enzymes was 40 units/g of substrate. We analyzed the effect of casein, glutenin, and gliadin enzymolysis time on the functional properties of the hydrolysates and found that the latter had relatively low water- and fat-holding capacities. The highest foaming capacity was observed in gliadin hydrolysates, while the highest emulsifying capacity was registered in casein and glutenin hydrolysates. Further, protein enzymolysis significantly decreased allergenicity, so the hydrolysates can be used to obtain functional additives for hypoallergenic products. Finally, the mixtures of casein hydrolysate and gliadin or glutenin hydrolysates had a balanced amino acid composition and a high amino acid score. Also, they retained high emulsifying and foaming capacities. The study proved the need for mixtures based on wheat protein and casein hydrolysates, which have good functional properties and hypoallergenicity.

For individuals with celiac disease (CD), the current clinical therapy option available is a lifelong gluten-free diet. Therefore, it is essential to swiftly and efficiently detect gluten in foods. A colorimetric sensor has been developed, which operates by regulating the aggregation and dispersion state of AuNPs induced by high concentration NaCl through the specific binding of gliadin and aptamer, thereby achieving rapid detection of gliadin in flour. It is found that the sensor exhibits good linearity in the concentration range of 0.67–10 μM and the LOD (3σ/S) is 12 nM. And it can accurately distinguish various types of free-gliadin samples, with a spiked recovery rate of 85%–122.3%. To make the detection process more convenient, the colorimetric results of the biosensor were translated into RGB color-gamut parameters by a smartphone color-picking program for further analysis. Gliadin can still be accurately quantified with the established smartphone platform, and a correlation coefficient of 0.988 was found. The proposed portable smartphone aptamer colorimetric sensing device has achieved satisfactory results in the rapid detection of gliadin in food.

Enzyme therapy for celiac disease (CeD), which digests gliadin into non-immunogenic and non-toxic peptides, can be an appropriate treatment option for CeD. Here, we have investigated the effectiveness of bromelain and ficin on gliadin digestion using in vitro, such as SDS-PAGE, HPLC, and circular dichroism (CD). Furthermore, the cytotoxicity of gliadin and 19-mer peptide before and after digestion with these enzymes was evaluated using the MTT assay in the Caco-2 cell line. Finally, we examined the effect of these treatments along with Larazotide Acetate on the expression of genes involved in cell-tight junctions, such as Occludin, Claudin 3, tight junction protein-1, and Zonulin in the Caco-2 cell line. Our study demonstrated bromelain and ficin digestion effects on the commercial and wheat-extracted gliadin by SDS-PAGE, HPLC, and CD. Also, the cytotoxicity results on Caco-2 showed that toxicity of the gliadin and synthetic 19-mer peptide was decreased by adding bromelain and ficin. Furthermore, the proteolytic effects of bromelain and ficin on gliadin indicated the expression of genes involved in cell-tight junctions was improved. This study confirms that bromelain and ficin mixture could be effective in improving the symptoms of CeD. [ABSTRACT FROM AUTHOR]

Durum and bread wheat are well adapted to the Mediterranean Basin. Twenty-three genotypes of each species were grown to evaluate the intra- and inter-genetic diversity based on omega (ω), gamma (γ) and alpha (α)-gliadin profiles. To achieve this purpose, the endosperm storage proteins (both gliadins and glutenins) were extracted from wheat grains and electrophoresed on sodium dodecyl sulfate (SDS)-polyacrylamide gels. The results of SDS-Polyacrylamide Gel Electrophoresis (SDS-PAGE) revealed nine polymorphic loci out of 16 loci with durum wheat genotypes and nine polymorphic loci out of 18 loci with bead wheat genotypes. The polymorphisms revealed by the SDS-PAGE were 56% and 50% in durum and bread wheat genotypes, respectively. Using the cluster analysis, the durum wheat genotypes were clustered into five groups, while the bread wheat genotypes were grouped into six clusters using un-weighed pair group mean analyses based on ω, γ, and α-gliadins profiles. The 46 durum and bread wheat genotypes were grouped into seven clusters based on the combined ω, γ, and α-gliadins profiles revealed by the SDS-PAGE. The in silico analysis determined the intra-genetic diversity between bread and durum wheat based on the sequences of ω, γ, and α-gliadins. The alignment of ω-gliadin revealed the highest polymorphism (52.1%) between bread and durum wheat, meanwhile, the alignment of γ and α- gliadins revealed very low polymorphism 6.6% and 15.4%, respectively. According to computational studies, all gliadins contain a lot of glutamine and proline residues. The analysis revealed that the bread wheat possessed ω and γ -gliadins with a lower content of proline and a higher content of glutamine than durum wheat. In contrast, durum wheat possessed α-gliadin with a lower content of proline and a higher content of glutamine than bread wheat. In conclusion, the SDS-PAGE, in silico and computational analyses are effective tools to determine the intra- and inter-genetic diversity in tetraploid and hexaploid wheat genotypes based on ω, γ, and α-gliadins profiles. [ABSTRACT FROM AUTHOR]

The mechanism of glutenin and gliadin on the surface tackiness of recooked frozen cooked noodles (FCNs) is unclear. In this study, the effects of glutenin and gliadin addition on the surface tackiness of FCNs were investigated. The addition of glutenin and gliadin reduced the surface tackiness (3.60 and 3.50 N) of recooked FCNs stored for 0 min. The addition of glutenin increased the rigidity of the gluten network and the compactness of FCNs and made the FCNs have a moisture‐distribution with multilayers. The addition of gliadin increased the tensile distance of FCNs, restricted water migration during frozen storage, and increased the membranous structure of the gluten network to wrap starch particles. Glutenin had a stronger effect on reducing the surface tackiness of FCNs than gliadin. In the future, the synergistic effects of different proportions of glutenin and gliadin on the gluten network of FCNs could be further studied. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Gluten content labels inform food choice and people practicing a gluten-free diet rely upon them to avoid illness. The regulations differ between jurisdictions, especially concerning fermented foodstuffs such as beer. Gluten abundance is typically measured using ELISAs, which have come into question when testing fermented or hydrolysed foodstuffs such as beer. Mass spectrometry can be used to directly identify gluten peptides and reveal false negatives recorded by ELISA. In this survey of gluten in control and gluten-free beers, gluten protein fragments that contain known immunogenic epitopes were detected using liquid chromatography-mass spectrometry in multiple beers that claim to be gluten-free and have sufficiently low gluten content, as measured by ELISA, to qualify as being gluten-free in some jurisdictions. In fact, several purportedly gluten-free beers showed equivalent or higher hordein content than some of the untreated, control beers. The shortcomings of ELISAs for beer gluten testing are summarised, the mismatch between ELISA and mass spectrometry results are explored, and the suitability of existing regulations as they pertain to the gluten content in fermented foods in different jurisdictions are discussed. [ABSTRACT FROM AUTHOR]

Directed evolution is a pivotal strategy for new antibody discovery, which allowed the generation of high-affinity Fabs against gliadin from two antibody libraries in our previous studies. One of the libraries was exclusively derived from celiac patients’ mRNA (immune library) while the other was obtained through a protein engineering approach (semi-immune library). Recent advances in high-throughput DNA sequencing techniques are revolutionizing research across genomics, epigenomics, and transcriptomics. In the present work, an Oxford Nanopore in-lab sequencing device was used to comprehensively characterize the composition of the constructed libraries, both at the beginning and throughout the phage-mediated selection processes against gliadin. A customized analysis pipeline was used to select high-quality reads, annotate chain distribution, perform sequence analysis, and conduct statistical comparisons between the different selection rounds. Some immunological attributes of the most representative phage variants after the selection process were also determined. Sequencing results revealed the successful transfer of the celiac immune response features to the immune library and the antibodies derived from it, suggesting the crucial role of these features in guiding the selection of high-affinity recombinant Fabs against gliadin. In summary, high-throughput DNA sequencing has improved our understanding of the selection processes aimed at generating molecular binders against gliadin.

The criteria of “Distinctness, Uniformity and Stability” as well as a high “overall quality index” are used to register the Italian modern varieties to the national register. Differently, local conservation varieties can be certified under different EU Directives that facilitate, as an overall objective, the preservation of biodiversity and the containment of genetic erosion. In recent years, products derived from ancient grains are perceived to be healthier and more sustainable by consumers, especially in Italy, with consequent higher market prices. The ancient tetraploid wheat varieties registered in the national register of conservation varieties amount to 28, 24 of which are Sicilian. They are supposed to have wide genetic variability compared to modern ones, making them vulnerable to fraud because they are difficult to trace. It is therefore important to have tools able to discriminate between autochthonous Sicilian varieties. This can be completed by gluten proteins composition, which also provides information on the technological properties of derived products. Fifty-one accessions belonging to twenty-two ancient varieties of Sicilian tetraploid (mostly durum) wheat were analyzed. Although wide intra-accession and intra-varietal variability measurements were assessed, the gliadin pattern of bulks of seeds belonging to each variety was discriminatory. Moreover, differences in technological attitudes were found between landraces. This paves the way to use gluten protein patterns for traceability, allowing local farmers and producers to valorize their products and assure consumers regarding the transparency of the entire supply chain.

Durum and bread wheat are well adapted to the Mediterranean Basin. Twenty-three genotypes of each species were grown to evaluate the intra- and inter-genetic diversity based on omega (ω), gamma (γ) and alpha (α)-gliadin profiles. To achieve this purpose, the endosperm storage proteins (both gliadins and glutenins) were extracted from wheat grains and electrophoresed on sodium dodecyl sulfate (SDS)–polyacrylamide gels. The results of SDS-Polyacrylamide Gel Electrophoresis (SDS-PAGE) revealed nine polymorphic loci out of 16 loci with durum wheat genotypes and nine polymorphic loci out of 18 loci with bead wheat genotypes. The polymorphisms revealed by the SDS-PAGE were 56% and 50% in durum and bread wheat genotypes, respectively. Using the cluster analysis, the durum wheat genotypes were clustered into five groups, while the bread wheat genotypes were grouped into six clusters using un-weighed pair group mean analyses based on ω, γ, and α-gliadins profiles. The 46 durum and bread wheat genotypes were grouped into seven clusters based on the combined ω, γ, and α-gliadins profiles revealed by the SDS-PAGE. The in silico analysis determined the intra-genetic diversity between bread and durum wheat based on the sequences of ω, γ, and α-gliadins. The alignment of ω-gliadin revealed the highest polymorphism (52.1%) between bread and durum wheat, meanwhile, the alignment of γ and α-gliadins revealed very low polymorphism 6.6% and 15.4%, respectively. According to computational studies, all gliadins contain a lot of glutamine and proline residues. The analysis revealed that the bread wheat possessed ω and γ -gliadins with a lower content of proline and a higher content of glutamine than durum wheat. In contrast, durum wheat possessed α-gliadin with a lower content of proline and a higher content of glutamine than bread wheat. In conclusion, the SDS-PAGE, in silico and computational analyses are effective tools to determine the intra- and inter-genetic diversity in tetraploid and hexaploid wheat genotypes based on ω, γ, and α-gliadins profiles.

Summary: Gluten is composed of glutenins and gliadins and determines the viscoelastic properties of dough and end‐use quality in wheat (Triticum aestivum L.). Gliadins are important for wheat end‐use traits, but the contribution of individual gliadin genes is unclear, since gliadins are encoded by a complex, multigenic family, including many pseudogenes.We used CRISPR/Cas9‐mediated gene editing and map‐based cloning to investigate the contribution of the γ‐gliadin genes annotated in the wheat cultivar 'Fielder', showing that Gli‐γ1‐1D and Gli‐γ2‐1B account for most of the γ‐gliadin accumulation.The impaired activity of only two γ‐gliadin genes in knockout mutants improved end‐use quality and reduced gluten epitopes associated with celiac disease (CD). Furthermore, we identified an elite haplotype of Gli‐γ1‐1D linked to higher end‐use quality in a wheat germplasm collection and developed a molecular marker for this allele for marker‐assisted selection.Our findings provide information and tools for biotechnology‐based and classical breeding programs aimed at improving wheat end‐use quality. See also the Commentary on this article by Gao & Liu, 239: 5–6. [ABSTRACT FROM AUTHOR]

The enzyme transglutaminase 2 (TG2) plays a key role in celiac disease (CeD) pathogenesis. Active TG2 is located mainly extracellularly in the lamina propria but also in the villous enterocytes of the duodenum. The TG2 inhibitor ZED1227 is a promising drug candidate for treating CeD and is designed to block the TG2-catalyzed deamidation and crosslinking of gliadin peptides. Our aim was to study the accumulation of ZED1227 after oral administration of the drug. We studied duodenal biopsies derived from a phase 2a clinical drug trial using an antibody that detects ZED1227 when bound to the catalytic center of TG2. Human epithelial organoids were studied in vitro for the effect of ZED1227 on the activity of TG2 using the 5-biotin-pentylamine assay. The ZED1227-TG2 complex was found mainly in the villous enterocytes in post-treatment biopsies. The signal of ZED1227-TG2 was strongest in the luminal epithelial brush border, while the intensity of the signal in the lamina propria was only ~20% of that in the villous enterocytes. No signal specific to ZED1227 could be detected in pretreatment biopsies or in biopsies from patients randomized to the placebo treatment arm. ZED1227-TG2 staining co-localized with total TG2 and native and deamidated gliadin peptides on the enterocyte luminal surface. Inhibition of TG2 activity by ZED1227 was demonstrated in epithelial organoids. Our findings suggest that active TG2 is present at the luminal side of the villous epithelium and that inhibition of TG2 activity by ZED1227 occurs already there before gliadin peptides enter the lamina propria. [ABSTRACT FROM AUTHOR]

This study was aimed to investigate baking quality of some bread wheat and water stress. A field experiment was carried out at the fields of the College of Agricultural Engineering Sciences - University of Baghdad during the seasons 2018-2019 and 2019-2020. Five local cultivars and 20 entrance genotypes were planted, during first season and the best 9 genotypes for baking ability were selected and tested in the second season, under moisture depletion levels of 50, 70, and 90% of field capacity, RCBD was used for the first season, with a splitplot design for the second season, with three replications for both seasons. The levels of moisture depletion occupied the main plots and the genotypes of the sub plots. In the second season, the results showed that reducing the moisture depletion to the level of 50% of the available water produced the highest grain yield, while the 90% moisture depletion level exceeded 90% produced the highest means of the protein%. It could be concluded that the availability of the appropriate quantities of irrigation water reflected positively on grain yield and that the decrease in the quantities of irrigation water improved protein%. [ABSTRACT FROM AUTHOR]

Background: Non-celiac wheat sensitivity (NCWS) is a poorly understood gluten-related disorder (GRD) and its prominent symptoms can be ameliorated by gluten avoidance. This study aimed to determine the effectiveness of a probiotic mixture in hydrolyzing gliadin peptides (toxic components of gluten) and suppressing gliadin-induced inflammatory responses in Caco-2 cells. Methods: Wheat dough was fermented with a probiotic mix for 0, 2, 4, and 6 h. The effect of the probiotic mix on gliadin degradation was monitored by SDS-PAGE. The expression levels of IL-6, IL-17A, INF-γ, IL-10, and TGF-β were evaluated using ELISA and qRT-PCR methods. Results: According to our findings, fermenting wheat dough with a mix of B. longum, L. acidophilus, and L. plantarum for 6 h was effective in gliadin degradation. This process also reduced levels of IL-6 (p = 0.004), IL-17A (p = 0.004), and IFN-γ (p = 0.01) mRNA, as well as decreased IL-6 (p = 0.006) and IFN-γ (p = 0.0009) protein secretion. 4 h fermentation led to a significant decrease in IL-17A (p = 0.001) and IFN-γ (p = 0.003) mRNA, as well as reduced levels of IL-6 (p = 0.002) and IFN-γ (p < 0.0001) protein secretion. This process was also observed to increase the expression levels of IL-10 (p < 0.0001) and TGF-β (p < 0.0001) mRNA. Conclusions: 4 h fermentation of wheat flour with the proposed probiotic mix might be a good strategy to develop an affordable gluten-free wheat dough for NCWS and probably other GRD patients. [ABSTRACT FROM AUTHOR]

In Australia, adoption of reduced tillage and stubble retention cropping systems by growers to conserve soil moisture has seen an increase in the prevalence of the disease Fusarium crown rot (FCR) caused by the stubble-borne fungal pathogen Fusarium pseudograminearum. Durum wheat is particularly susceptible to FCR, exhibiting significant yield and quality losses in the presence of infection. Increasing rates of nitrogen (N) application at sowing exacerbates FCR. However, to achieve the desired grain protein and quality suited to pasta manufacturing, N application is necessary, and this creates a dilemma for growers. The purpose of this study was to investigate the effects of FCR infection in the presence of different N fertiliser application rates in durum wheat varieties on the yield and technological quality. Two durum varieties were evaluated at the same location over two seasons (2020 and 2021). These seasons were characterised by being wetter than normal and showed different responses to FCR and N application. Three rates of FCR inoculation and five rates of N fertilizer were applied (varying according to season) at sowing. In general, the 2021 season showed better responses to applied N regarding the yield and technological properties, with no impact from FCR. The FCR inoculation, while resulting in significant infections in 2020 (15–36-fold increase) and in 2021 (~45-fold increase), had no impacts on the yield or grain quality in 2021, while in 2020, the yield was reduced (24.9%), with variable effects on the technological properties. The 2021 season showed much more responses to applied N (grain protein increased by ~24%). Jandaroi was found to maintain its kernel vitreosity at all protein levels (mean of 88.5%), obtaining the premium grade, while DBA Lillaroi did not (mean vitreosity of 76.6%) and could be downgraded if N application was insufficient. However, higher N application rates needed to achieve more than 12% protein lead to a reduction in dough strength, with Jandaroi maintaining its dough strength much better (2.7% reduction in the gluten index) than DBA Lillaroi (18.2% reduction in the gluten index). This was related to the lower glutenin/gliadin (Gli/Glu) ratio in response to applied N at sowing in Jandaroi, which helped retain kernels with a high vitreousness. This suggests genetics plays an important role in a genotype's response to N fertilisation and should be considered when selecting a genotype where higher premium grades are desirable. [ABSTRACT FROM AUTHOR]