Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac Disease.

ABSTRACT: The use of pure oats (oats cultivated with special care to avoid gluten contamination from wheat, rye, and barley) in the gluten-free diet (GFD) represents important nutritional benefits for the celiac consumer. However, emerging evidence suggests that some oat cultivars may contain wheat gliadin analog polypeptides. Consequently, it is necessary to screen oats in terms of protein and epitope composition to be able to select safe varieties for gluten-free applications. The overall aim of our study is to investigate the variability of oat protein composition directly related to health-related and techno-functional properties. Elements of an oat sample population representing 162 cultivated varieties from 20 countries and the protein composition of resulting samples have been characterized.

SUBMITTER: Gell G 

PROVIDER: S-EPMC8511309 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature