Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Dias, R (Author) Other; da Silva, S (Author) Other; Monteiro, B (Author) Other; Pérez-Gregorio, R (Author) Other; Mateus, N (Author) Other; Gianfrani, C (Author) Other; Barone, MV (Author) Other; Martinek, P (Author) Other; Victor de Freitas (Author) FCUP

Journal

Title: Food Research International

Vol. 178

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-00Z-XPR

DOI: 10.1016/j.foodres.2024.114008

Abstract (EN): Pigmented wheat varieties (Triticum aestivum spp.) are getting increasingly popular in modern nutrition and thoroughly researched for their functional and nutraceutical value. The colour of these wheat grains is caused by the expression of natural pigments, including carotenoids and anthocyanins, that can be restricted to either the endosperm, pericarp and/or aleurone layers. While contrasts in phytochemical synthesis give rise to variations among purple, blue, dark and yellow grain's antioxidant and radical scavenging capacities, little is known about their influence on gluten proteins expression, digestibility and immunogenic potential in a Celiac Disease (CD) framework. Herein, it has been found that the expression profile and immunogenic properties of gliadin proteins in pigmented wheat grains might be affected by anthocyanins and carotenoids upregulation, and that the spectra of peptide released upon simulated gastrointestinal digestion is also significantly different. Interestingly, anthocyanin accumulation, as opposed to carotenoids, correlated with a lower immunogenicity and toxicity of gliadins at both protein and peptide levels. Altogether, this study provides first -level evidence on the impact modern breeding practices, seeking higher expression levels of health promoting phytochemicals at the grain level, may have on wheat crops functionality and CD tolerability.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10