Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion
The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta pro...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Mamone, Gianfranco [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2015 |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
Enthalten in: Journal of agricultural and food chemistry - Columbus, Ohio : American Chemical Soc., 1953, 63(2015), 10, Seite 2660 |
|---|---|
| Übergeordnetes Werk: |
volume:63 ; year:2015 ; number:10 ; pages:2660 |
| Links: |
|---|
| Katalog-ID: |
OLC1963009703 |
|---|
| LEADER | 01000caa a2200265 4500 | ||
|---|---|---|---|
| 001 | OLC1963009703 | ||
| 003 | DE-627 | ||
| 005 | 20230518194827.0 | ||
| 007 | tu | ||
| 008 | 160206s2015 xx ||||| 00| ||eng c | ||
| 028 | 5 | 2 | |a PQ20160617 |
| 035 | |a (DE-627)OLC1963009703 | ||
| 035 | |a (DE-599)GBVOLC1963009703 | ||
| 035 | |a (PRQ)p830-df57db65e78fcedd6ecbcf39138f12ac445cc684699cf4a1389b2d87dbe0e3e30 | ||
| 035 | |a (KEY)0011841920150000063001002660trackingthefateofpastatdurumsemolinaimmunogenicpro | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 630 |a 640 |a 540 |q DNB |
| 084 | |a 58.27 |2 bkl | ||
| 084 | |a 58.34 |2 bkl | ||
| 084 | |a 42.63 |2 bkl | ||
| 100 | 1 | |a Mamone, Gianfranco |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion |
| 264 | 1 | |c 2015 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 520 | |a The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples. | ||
| 650 | 4 | |a Triticum - chemistry | |
| 650 | 4 | |a Glutens - chemistry | |
| 650 | 4 | |a Triticum - metabolism | |
| 650 | 4 | |a Glutens - metabolism | |
| 650 | 4 | |a Antigens, Plant - metabolism | |
| 650 | 4 | |a Antigens, Plant - chemistry | |
| 650 | 4 | |a Celiac Disease - metabolism | |
| 700 | 1 | |a Nitride, Chiara |4 oth | |
| 700 | 1 | |a Picariello, Gianluca |4 oth | |
| 700 | 1 | |a Addeo, Francesco |4 oth | |
| 700 | 1 | |a Ferranti, Pasquale |4 oth | |
| 700 | 1 | |a Mackie, Alan |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of agricultural and food chemistry |d Columbus, Ohio : American Chemical Soc., 1953 |g 63(2015), 10, Seite 2660 |w (DE-627)129602795 |w (DE-600)241619-0 |w (DE-576)015096610 |x 0021-8561 |7 nnns |
| 773 | 1 | 8 | |g volume:63 |g year:2015 |g number:10 |g pages:2660 |
| 856 | 4 | 2 | |u http://www.ncbi.nlm.nih.gov/pubmed/25682706 |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_OLC | ||
| 912 | |a SSG-OLC-TEC | ||
| 912 | |a SSG-OLC-CHE | ||
| 912 | |a SSG-OLC-PHA | ||
| 912 | |a SSG-OLC-DE-84 | ||
| 912 | |a SSG-OPC-FOR | ||
| 912 | |a GBV_ILN_70 | ||
| 912 | |a GBV_ILN_2006 | ||
| 912 | |a GBV_ILN_4219 | ||
| 936 | b | k | |a 58.27 |q AVZ |
| 936 | b | k | |a 58.34 |q AVZ |
| 936 | b | k | |a 42.63 |q AVZ |
| 951 | |a AR | ||
| 952 | |d 63 |j 2015 |e 10 |h 2660 | ||
| author_variant |
g m gm |
|---|---|
| matchkey_str |
article:00218561:2015----::rcighftopsadrmeoiamuoeipoenbiv |
| hierarchy_sort_str |
2015 |
| bklnumber |
58.27 58.34 42.63 |
| publishDate |
2015 |
| allfields |
PQ20160617 (DE-627)OLC1963009703 (DE-599)GBVOLC1963009703 (PRQ)p830-df57db65e78fcedd6ecbcf39138f12ac445cc684699cf4a1389b2d87dbe0e3e30 (KEY)0011841920150000063001002660trackingthefateofpastatdurumsemolinaimmunogenicpro DE-627 ger DE-627 rakwb eng 630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl Mamone, Gianfranco verfasserin aut Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples. Triticum - chemistry Glutens - chemistry Triticum - metabolism Glutens - metabolism Antigens, Plant - metabolism Antigens, Plant - chemistry Celiac Disease - metabolism Nitride, Chiara oth Picariello, Gianluca oth Addeo, Francesco oth Ferranti, Pasquale oth Mackie, Alan oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 63(2015), 10, Seite 2660 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:63 year:2015 number:10 pages:2660 http://www.ncbi.nlm.nih.gov/pubmed/25682706 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4219 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 63 2015 10 2660 |
| spelling |
PQ20160617 (DE-627)OLC1963009703 (DE-599)GBVOLC1963009703 (PRQ)p830-df57db65e78fcedd6ecbcf39138f12ac445cc684699cf4a1389b2d87dbe0e3e30 (KEY)0011841920150000063001002660trackingthefateofpastatdurumsemolinaimmunogenicpro DE-627 ger DE-627 rakwb eng 630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl Mamone, Gianfranco verfasserin aut Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples. Triticum - chemistry Glutens - chemistry Triticum - metabolism Glutens - metabolism Antigens, Plant - metabolism Antigens, Plant - chemistry Celiac Disease - metabolism Nitride, Chiara oth Picariello, Gianluca oth Addeo, Francesco oth Ferranti, Pasquale oth Mackie, Alan oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 63(2015), 10, Seite 2660 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:63 year:2015 number:10 pages:2660 http://www.ncbi.nlm.nih.gov/pubmed/25682706 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4219 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 63 2015 10 2660 |
| allfields_unstemmed |
PQ20160617 (DE-627)OLC1963009703 (DE-599)GBVOLC1963009703 (PRQ)p830-df57db65e78fcedd6ecbcf39138f12ac445cc684699cf4a1389b2d87dbe0e3e30 (KEY)0011841920150000063001002660trackingthefateofpastatdurumsemolinaimmunogenicpro DE-627 ger DE-627 rakwb eng 630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl Mamone, Gianfranco verfasserin aut Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples. Triticum - chemistry Glutens - chemistry Triticum - metabolism Glutens - metabolism Antigens, Plant - metabolism Antigens, Plant - chemistry Celiac Disease - metabolism Nitride, Chiara oth Picariello, Gianluca oth Addeo, Francesco oth Ferranti, Pasquale oth Mackie, Alan oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 63(2015), 10, Seite 2660 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:63 year:2015 number:10 pages:2660 http://www.ncbi.nlm.nih.gov/pubmed/25682706 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4219 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 63 2015 10 2660 |
| allfieldsGer |
PQ20160617 (DE-627)OLC1963009703 (DE-599)GBVOLC1963009703 (PRQ)p830-df57db65e78fcedd6ecbcf39138f12ac445cc684699cf4a1389b2d87dbe0e3e30 (KEY)0011841920150000063001002660trackingthefateofpastatdurumsemolinaimmunogenicpro DE-627 ger DE-627 rakwb eng 630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl Mamone, Gianfranco verfasserin aut Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples. Triticum - chemistry Glutens - chemistry Triticum - metabolism Glutens - metabolism Antigens, Plant - metabolism Antigens, Plant - chemistry Celiac Disease - metabolism Nitride, Chiara oth Picariello, Gianluca oth Addeo, Francesco oth Ferranti, Pasquale oth Mackie, Alan oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 63(2015), 10, Seite 2660 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:63 year:2015 number:10 pages:2660 http://www.ncbi.nlm.nih.gov/pubmed/25682706 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4219 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 63 2015 10 2660 |
| allfieldsSound |
PQ20160617 (DE-627)OLC1963009703 (DE-599)GBVOLC1963009703 (PRQ)p830-df57db65e78fcedd6ecbcf39138f12ac445cc684699cf4a1389b2d87dbe0e3e30 (KEY)0011841920150000063001002660trackingthefateofpastatdurumsemolinaimmunogenicpro DE-627 ger DE-627 rakwb eng 630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl Mamone, Gianfranco verfasserin aut Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples. Triticum - chemistry Glutens - chemistry Triticum - metabolism Glutens - metabolism Antigens, Plant - metabolism Antigens, Plant - chemistry Celiac Disease - metabolism Nitride, Chiara oth Picariello, Gianluca oth Addeo, Francesco oth Ferranti, Pasquale oth Mackie, Alan oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 63(2015), 10, Seite 2660 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:63 year:2015 number:10 pages:2660 http://www.ncbi.nlm.nih.gov/pubmed/25682706 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4219 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 63 2015 10 2660 |
| language |
English |
| source |
Enthalten in Journal of agricultural and food chemistry 63(2015), 10, Seite 2660 volume:63 year:2015 number:10 pages:2660 |
| sourceStr |
Enthalten in Journal of agricultural and food chemistry 63(2015), 10, Seite 2660 volume:63 year:2015 number:10 pages:2660 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Triticum - chemistry Glutens - chemistry Triticum - metabolism Glutens - metabolism Antigens, Plant - metabolism Antigens, Plant - chemistry Celiac Disease - metabolism |
| dewey-raw |
630 |
| isfreeaccess_bool |
false |
| container_title |
Journal of agricultural and food chemistry |
| authorswithroles_txt_mv |
Mamone, Gianfranco @@aut@@ Nitride, Chiara @@oth@@ Picariello, Gianluca @@oth@@ Addeo, Francesco @@oth@@ Ferranti, Pasquale @@oth@@ Mackie, Alan @@oth@@ |
| publishDateDaySort_date |
2015-01-01T00:00:00Z |
| hierarchy_top_id |
129602795 |
| dewey-sort |
3630 |
| id |
OLC1963009703 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1963009703</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230518194827.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||eng c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160617</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1963009703</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1963009703</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)p830-df57db65e78fcedd6ecbcf39138f12ac445cc684699cf4a1389b2d87dbe0e3e30</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0011841920150000063001002660trackingthefateofpastatdurumsemolinaimmunogenicpro</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">540</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.27</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.63</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Mamone, Gianfranco</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Triticum - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Glutens - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Triticum - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Glutens - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antigens, Plant - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antigens, Plant - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Celiac Disease - metabolism</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nitride, Chiara</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Picariello, Gianluca</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Addeo, Francesco</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ferranti, Pasquale</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mackie, Alan</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of agricultural and food chemistry</subfield><subfield code="d">Columbus, Ohio : American Chemical Soc., 1953</subfield><subfield code="g">63(2015), 10, Seite 2660</subfield><subfield code="w">(DE-627)129602795</subfield><subfield code="w">(DE-600)241619-0</subfield><subfield code="w">(DE-576)015096610</subfield><subfield code="x">0021-8561</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:63</subfield><subfield code="g">year:2015</subfield><subfield code="g">number:10</subfield><subfield code="g">pages:2660</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/25682706</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OPC-FOR</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.27</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.63</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">63</subfield><subfield code="j">2015</subfield><subfield code="e">10</subfield><subfield code="h">2660</subfield></datafield></record></collection>
|
| author |
Mamone, Gianfranco |
| spellingShingle |
Mamone, Gianfranco ddc 630 bkl 58.27 bkl 58.34 bkl 42.63 misc Triticum - chemistry misc Glutens - chemistry misc Triticum - metabolism misc Glutens - metabolism misc Antigens, Plant - metabolism misc Antigens, Plant - chemistry misc Celiac Disease - metabolism Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion |
| authorStr |
Mamone, Gianfranco |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)129602795 |
| format |
Article |
| dewey-ones |
630 - Agriculture & related technologies 640 - Home & family management 540 - Chemistry & allied sciences |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
OLC |
| remote_str |
false |
| illustrated |
Not Illustrated |
| issn |
0021-8561 |
| topic_title |
630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion Triticum - chemistry Glutens - chemistry Triticum - metabolism Glutens - metabolism Antigens, Plant - metabolism Antigens, Plant - chemistry Celiac Disease - metabolism |
| topic |
ddc 630 bkl 58.27 bkl 58.34 bkl 42.63 misc Triticum - chemistry misc Glutens - chemistry misc Triticum - metabolism misc Glutens - metabolism misc Antigens, Plant - metabolism misc Antigens, Plant - chemistry misc Celiac Disease - metabolism |
| topic_unstemmed |
ddc 630 bkl 58.27 bkl 58.34 bkl 42.63 misc Triticum - chemistry misc Glutens - chemistry misc Triticum - metabolism misc Glutens - metabolism misc Antigens, Plant - metabolism misc Antigens, Plant - chemistry misc Celiac Disease - metabolism |
| topic_browse |
ddc 630 bkl 58.27 bkl 58.34 bkl 42.63 misc Triticum - chemistry misc Glutens - chemistry misc Triticum - metabolism misc Glutens - metabolism misc Antigens, Plant - metabolism misc Antigens, Plant - chemistry misc Celiac Disease - metabolism |
| format_facet |
Aufsätze Gedruckte Aufsätze |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
nc |
| author2_variant |
c n cn g p gp f a fa p f pf a m am |
| hierarchy_parent_title |
Journal of agricultural and food chemistry |
| hierarchy_parent_id |
129602795 |
| dewey-tens |
630 - Agriculture 640 - Home & family management 540 - Chemistry |
| hierarchy_top_title |
Journal of agricultural and food chemistry |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 |
| title |
Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion |
| ctrlnum |
(DE-627)OLC1963009703 (DE-599)GBVOLC1963009703 (PRQ)p830-df57db65e78fcedd6ecbcf39138f12ac445cc684699cf4a1389b2d87dbe0e3e30 (KEY)0011841920150000063001002660trackingthefateofpastatdurumsemolinaimmunogenicpro |
| title_full |
Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion |
| author_sort |
Mamone, Gianfranco |
| journal |
Journal of agricultural and food chemistry |
| journalStr |
Journal of agricultural and food chemistry |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology 500 - Science |
| recordtype |
marc |
| publishDateSort |
2015 |
| contenttype_str_mv |
txt |
| container_start_page |
2660 |
| author_browse |
Mamone, Gianfranco |
| container_volume |
63 |
| class |
630 640 540 DNB 58.27 bkl 58.34 bkl 42.63 bkl |
| format_se |
Aufsätze |
| author-letter |
Mamone, Gianfranco |
| dewey-full |
630 640 540 |
| title_sort |
tracking the fate of pasta (t. durum semolina) immunogenic proteins by in vitro simulated digestion |
| title_auth |
Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion |
| abstract |
The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples. |
| abstractGer |
The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples. |
| abstract_unstemmed |
The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples. |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4219 |
| container_issue |
10 |
| title_short |
Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion |
| url |
http://www.ncbi.nlm.nih.gov/pubmed/25682706 |
| remote_bool |
false |
| author2 |
Nitride, Chiara Picariello, Gianluca Addeo, Francesco Ferranti, Pasquale Mackie, Alan |
| author2Str |
Nitride, Chiara Picariello, Gianluca Addeo, Francesco Ferranti, Pasquale Mackie, Alan |
| ppnlink |
129602795 |
| mediatype_str_mv |
n |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth oth oth |
| up_date |
2024-07-04T04:45:45.649Z |
| _version_ |
1803622385599905792 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1963009703</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230518194827.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||eng c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160617</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1963009703</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1963009703</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)p830-df57db65e78fcedd6ecbcf39138f12ac445cc684699cf4a1389b2d87dbe0e3e30</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0011841920150000063001002660trackingthefateofpastatdurumsemolinaimmunogenicpro</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">540</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.27</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.63</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Mamone, Gianfranco</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The aim of the present study was to identify and characterize the celiacogenic/immunogenic proteins and peptides released during digestion of pasta (Triticum durum semolina). Cooked pasta was digested using a harmonized in vitro static model of oral-gastro-duodenal digestion. The course of pasta protein digestion was monitored by SDS-PAGE, and gluten proteins were specifically analyzed by Western blot using sera of celiac patients. Among the allergens, nonspecific lipid-transfer protein was highly resistant to gastro-duodenal hydrolysis, while other digestion-stable allergens such as α-amylase/trypsin inhibitors were not detected being totally released in the pasta cooking water. To simulate the final stage of intestinal degradation, the gastro-duodenal digesta were incubated with porcine jejunal brush-border membrane hydrolases. Sixty-one peptides surviving the brush-border membrane peptidases were identified by liquid chromatography-mass spectrometry, including several gluten-derived sequences encrypting different motifs responsible for the induction of celiac disease. These results provide new insights into the persistence of wheat-derived peptides during digestion of cooked pasta samples.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Triticum - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Glutens - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Triticum - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Glutens - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antigens, Plant - metabolism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antigens, Plant - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Celiac Disease - metabolism</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nitride, Chiara</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Picariello, Gianluca</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Addeo, Francesco</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ferranti, Pasquale</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mackie, Alan</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of agricultural and food chemistry</subfield><subfield code="d">Columbus, Ohio : American Chemical Soc., 1953</subfield><subfield code="g">63(2015), 10, Seite 2660</subfield><subfield code="w">(DE-627)129602795</subfield><subfield code="w">(DE-600)241619-0</subfield><subfield code="w">(DE-576)015096610</subfield><subfield code="x">0021-8561</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:63</subfield><subfield code="g">year:2015</subfield><subfield code="g">number:10</subfield><subfield code="g">pages:2660</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/25682706</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OPC-FOR</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.27</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.63</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">63</subfield><subfield code="j">2015</subfield><subfield code="e">10</subfield><subfield code="h">2660</subfield></datafield></record></collection>
|
| score |
7.401928 |