A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods.

ABSTRACT: The unique physiochemical properties of wheat gluten enable a diverse range of food products to be manufactured. However, gluten triggers coeliac disease, a condition which is treated using a gluten-free diet. Analytical methods are required to confirm if foods are gluten-free, but current immunoassay-based methods can unreliable and proteomic methods offer an alternative but require comprehensive and well annotated sequence databases which are lacking for gluten. A manually a curated database (GluPro V1.0) of gluten proteins, comprising 630 discrete unique full length protein sequences has been compiled. It is representative of the different types of gliadin and glutenin components found in gluten. An in silico comparison of their coeliac toxicity was undertaken by analysing the distribut

SUBMITTER: Bromilow S 

PROVIDER: S-EPMC5479479 | biostudies-literature | 2017 Jun

REPOSITORIES: biostudies-literature