Identification and analysis of multivalent proteolytically resistant peptides from gluten: implications for celiac sprue.

ABSTRACT: Dietary gluten proteins from wheat, rye, and barley are the primary triggers for the immuno-pathogenesis of Celiac Sprue, a widespread immune disease of the small intestine. Recent molecular and structural analyses of representative gluten proteins, most notably alpha- and gamma-gliadin proteins from wheat, have improved our understanding of these pathogenic mechanisms. In particular, based on the properties of a 33-mer peptide, generated from alpha-gliadin under physiological conditions, a link between digestive resistance and inflammatory character of gluten has been proposed. Here, we report three lines of investigation in support of this hypothesis. First, biochemical and immunological analysis of deletion mutants of alpha-2 gliadin confirmed that the DQ2 restricted T cell response to

SUBMITTER: Shan L 

PROVIDER: S-EPMC1343496 | biostudies-literature | 2005 Sep-Oct

REPOSITORIES: biostudies-literature