Wheat-gliadin

Elmoijani, K., Thievin, M., Michon, T., Popineau, Y., HaUet, J.N., and Gueguen, J., Synthetic genes specifying periodic polymers modelled on the repetitive domain of wheat gliadins Conception and expression, Biochem. Biophys. Res. Commun., 239(1), 240-246, 1997. 

Berger (B8, B9) showed that both normal and celiac children form antibodies to a number of food proteins. These antibodies did not cause any deleterious effect in most of these individuals, but it is claimed that they have a different form in celiac children, in whom some antigens may assume a damaging role. In the celiac child certain cereals such as wheat gliadin have been shown to cause a reduction in... 

Substrate Peanut Arachin gg Albumin Bovine Serum Albumin Bovine Hemoglobin B-Lacto- globulin Wheat Gliadin Yam Protein... 

CD subjects oats (24 g/day (mean) 6 months minimum) and 54 CD subjects GFD without oats Control 139 non-CD subjects IgA to wheat gliadin, oats avenin, and tTG CD subjects adult CD patients can tolerate oats Ingestion of oats does not cause increased levels of IgA against oats in CD patients on GFD... 

VI. Gliadins, e.g., wheat-gliadin, hordein, zein, occurring in cereals, soluble in 70-80 per cent, alcohol. 

WDEIA is a serious affection where symptoms are not only connected to wheat protein consumption, but they also appear after the introduction of wheat proteins into the digestive track, and following physical effort. Research on IgE of patients suffering from WDEIA showed that wheat gliadins are responsible for the disease, as well as corresponding taxonomic prolamines of closely related cereals (Varjonen et al., 1997). 

Kumagai, H., Suda, A., Sakurai, H., Kumagai, H., Arai, S., Inomata, N., Ikezawa, Z. 2007. Improvement of digestibility, reduction in allergenicity, and induction of oral tolerance of wheat gliadin by deamidation. Biosci Biotechnol Biochem 71 977-985. 

Palosuo, K., Alenius, H., Varjonen, E., Koivuluhta, M., Mikkola, J., Keskinen, H., Kalkkinen, N., Reunala, T. 1999. A novel wheat gliadin as a cause of exercise-induced anaphylaxis. J Allergy Clin Immunol 103 912-917. 

Addition of amino-reduc-tones prepared from hex-oses and secondary amines Addition of mixture of glucose and Gly, more effective than either Addition of 0.02% MRP from glucose-Gly Wheat gliadin and hen s egg albumin Over cooking... 

K. Taguchi, K. Iwami, M. Kawabata, and F. Ibuki, Antioxidant effects of wheat gliadin and hen s egg white in powder model systems protection against oxidative deterioration of safflower oil and sardine oil, Agric. Biol. Chem., 1988, 52, 539-545. 

Iwami, K. and Yasumoto, K. 1986. Amino-binding capacities of food proteins in transglutaminase reaction and digestibility of wheat gliadin with s-attached lysine. J. Sci. Food Agric. 37, 495-503. 

Popineau, Y. and Pineau, F. 1993. Emulsifying properties of wheat gliadins and gliadin peptides In Food Proteins. Structure and Functionality (K.D. Schwenke and R. Mothes eds), pp. 290-296. VCH, Weinheim. 

Tanabe S. IgE-binding abilities of pentapeptides, QQPFP and PQQPF, in wheat gliadin. J Nutr Sci Vitaminol (Tokyo) 2004 50 367-370. 

Mamone, G., Addeo, F., Chianese, L., Di Luccia, A., De Martino, A., Nappo, A., Formisano, A., De Vivo, P., and Ferranti, P. (2005), Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry, Proteomics, 5(11), 2859-2865. 

Gliadins are prolamins, a group of plant storage proteins with a high proline content, found in the seeds of cereal grains wheat (gliadin), barley (hordein), rye (secalin), corn (zein) and, as a minor protein, avenin in oats. 

HRP was used as catalyst for cross-linking of peptides (soy proteins and wheat gliadin).61 Tyrosine residues of the proteins were subjected to the enzymatic oxidative coupling, yielding a network of peptide chains. The treatment increased the tensile strength of the materials. 

Sanchez, A.C., Popineau, Y, Mangavel, C., Larre, C., and Gueguen, J. Effect of different plasticizers on the mechanical and surface properties of wheat gliadin films, /. Agric. Food Chem., 46, 4539,1998. 

Sun, S., Song, Y., Zheng, Q., 2009. Rheological behavior of heat-induced wheat gliadin gel. Food Hydrocolloids 23, 1054-1056. 

Glu possesses flavor-enhancing properties (normally used as monosodiiun glutamate), and for this reason was the first amino add prepared industrially at first this was achieved by the add hydrolysis of rich sources such as wheat gliadin (34.7 % Glu), but subsequently by industrial fermentation (A.L.Demain, Naturwiss. 67 (1980) 582-587]. 

Beckwith AC, Nielsen HC, Wall JS, Huebner FR. Isolation and characterization of a high-molecular-weight protein from wheat gliadin. Cereal Chem 1966 43 15-28. 

Nielsen HC, Beckwith AC, Wall JS. Effect of disulfide-bond cleavage on wheat gliadin fractions obtained by gel filtration. Cereal Chem 1968 45 37-47. 

Peroxidase-catalyzed treatment of soy proteins (315) and wheat gliadins (316) was demonstrated, in which tyrosine residues of the protein were subjected... 

Lindfors K, Blomqvist T, Juuti-Uusitalo K, et al. Live probiotic Bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture. Clin Exp Immunol. 2008 152 552-558. 

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