Quantitative proteomic analysis for characterization of protein components related to dough quality and celiac disease in wheat flour, dough, and heat-treated dough.

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  • Additional Information
    • Source:
      Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
    • Publication Information:
      Publication: Barking : Elsevier Applied Science Publishers
      Original Publication: Barking, Eng., Applied Science Publishers.
    • Subject Terms:
      Triticum*/chemistry ; Triticum*/metabolism ; Celiac Disease*/diet therapy ; Celiac Disease*/metabolism ; Flour*/analysis ; Proteomics* ; Hot Temperature* ; Glutens*/analysis ; Glutens*/metabolism ; Bread*/analysis; Humans ; Plant Proteins/analysis ; Plant Proteins/metabolism ; Plant Proteins/genetics ; Gliadin/analysis ; Gliadin/metabolism ; Gliadin/chemistry
    • Abstract:
      High-sensitivity 4D label-free proteomic technology was used to identify protein components related to gluten quality and celiac disease (CD) in strong-gluten wheat cultivar KX 3302 and medium-gluten wheat cultivar BN 207. The highly expressed storage protein components in KX3302 were high-molecular-weight-glutenin-subunits (HMW-GSs), α-gliadin, and globulin, whereas those in BN207 were γ-gliadin, low-molecular-weight-glutenin-subunits (LMW-GSs) and avenin-like proteins. In addition, BN207 had more upregulated metabolic proteins than KX3302. The abundance of storage proteins increased during dough formation. After heat treatment, the upregulated proteins accounted for 57.53 % of the total proteins, but the downregulated storage proteins accounted for 79.34 % of the total storage proteins. In cultivar KX3302, CD proteins mainly included α-gliadin and HMW-GSs, whereas in BN207, they were mainly γ-gliadin and LMW-GSs. Thermal treatment significantly reduces the expression levels of CD-related proteins. These findings provide a new perspective on reducing the content of CD-related proteins in wheat products.
      Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
      (Copyright © 2024. Published by Elsevier Ltd.)
    • Contributed Indexing:
      Keywords: Celiac disease; Heat treatment; Immunogenic epitopes; Protein component; Wheat flour
    • Accession Number:
      8002-80-0 (Glutens)
      0 (Plant Proteins)
      9007-90-3 (Gliadin)
      FX065C7O71 (glutenin)
    • Publication Date:
      Date Created: 20240824 Date Completed: 20240917 Latest Revision: 20240917
    • Publication Date:
      20240917
    • Accession Number:
      10.1016/j.foodchem.2024.140924
    • Accession Number:
      39181042