Proteomic Profiling of Celiac-Toxic Motifs and Allergens in Cereals Containing Gluten.

ABSTRACT: Cereal-based foods can cause immune-mediated adverse reactions, including celiac disease and IgE-mediated allergies, but the potency of different cereal species to cause such reactions appears to vary, with oats being less celiac-toxic and allergenic than wheat. In order to define differences in the immunological potential of wheat, barley, rye, and oats, proteomic profiling of proteins carrying celiac-toxic motifs and allergens has been undertaken. Total protein extracts were subjected to chymotryptic digestion and analyzed using data-independent ion mobility mass spectrometry and a pipeline employing a curated gluten protein sequence database. Depending on the cereal species, 376-2769 proteins were identified, the majority being grain storage proteins. Relative quantitation of proteins c

SUBMITTER: Daly ME 

PROVIDER: S-EPMC12053943 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature