Co-gliadin

Decomposition of gliadins into types is strongly dependent on wheat specie (genotype) and crop conditions. The main ingredients are proteins of a/p (60%) and y (30%) types, while co-gliadins occur in low amounts (10%) (Wieser and Kieffer,... 

DuPont, F.M., Vensel, W.H., Chan, R., Kasarda, D.D. 2000. Characterization of the IB-type co-gliadins from Triticum aestivum cultivar Butte. Cereal Chem 77 607-614. 

Kasarda, D.D., Autran, J.C., Lew, E.J.L., Nimmo, C.C., Shewry, P.R. 1983. N-terminal amino acid sequences of co-gliadins and co-secalins Implications for the evolution of prolamin genes. Biochim Biophys Acta 747 138-150. 

Morita, E., Matsuo, H., Mihara, S., Morimoto, K., Savage, A.W.J., Tatham, A.S. 2003. Fast co-gliadin is a major allergen in wheat-dependent exercise-induced anaphylaxis. J Dermatol Sci 33 99-104. 

Seilmeier, W., Valdez, I., Mendez, E., Wieser, H. 2001. Comparative investigations of gluten proteins from different wheat species. II. Characterizations of co-gliadins. Eur Food Res Technol 212 355-363. 

The sulfur-rich prolamins are quantitatively the most abundant group in wheat, barley and rye, accounting for approximately 80-90% of total prolamin fractions. They include polymeric and monomeric components and consist of at two families in each species, the B- and y-hordeins of barley two types of y-secalin of rye and a, 3 and y-gliadins and LMW glutenin subunits of wheat. The sulfur-poor prolamins include C-hordeins of barley, (O-secalin of rye and co-gliadin of wheat. 

The study of gliadin related C-hordeins served as a model for understanding the structure of the other S-poor prolamins [26]. The co-gliadins are homologous to rye (O-secalins and barley C-hordeins. 

Skerriitt mab to co-gliadin, reactive to durum wheat (40-60%), triticale, rye (110-130%), barley (4-8%) nonreactive to oat, maize, rice, millet... 

Fig. 15.5. RP-HPLC of the gliadin fractions of various wheat cultivars on Synchro Pac Ci8 (50 °C, aqueous 2-propanol/trifluoroacetic acid/acetonitrile 22-34 min co-gliadins, 33-51 min a-gliadins, 52-72 min y-gliadins according to Wieser et al., 1987)...

Fig. 15.6. RP-HPLC of the prolamin fractions of different varieties of cereal (conditions as in Fig. 15.5. Wheat 26-30 min co-gliadins, 32-50 min a-gliadins, 54-71 min a-gliadins. Rye 21-37 min y-secalins, 45-77 min y-secalins. Barley 32-44 min C-hordeins, 46-66 min B-hordeins. Oats 49-55 min/62-69 min avenins according to Wieser, Belitz et al., 1989)...

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