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Proteomics Analysis of Celiac Disease-Active Peptides in Food Products with Partially Hydrolyzed Gluten

ABSTRACT: The objective of this study was to identify potentially remaining CeD-active peptides in the hydrolyzed and fermented food products BME, barley malt vinegar (BMV), and soy sauce with high resolution untargeted nanoLC-MS/MS method. Secondly, we aimed to quantitate the absolute concentrations of selected CeD-active peptides in the samples by targeted nanoLC-MS/MS with SIDA. The knowledge of the remaining concentrations of CeD-active peptides in fermented and hydrolyzed products enables a more reliable scientific basis for risk assessment of such food products.

INSTRUMENT(S):

ORGANISM(S): Hordeum Vulgare (barley) Triticum Aestivum (wheat)

DISEASE(S): Celiac Disease

SUBMITTER: Eleonora Tissen

LAB HEAD: Katharina Scherf

PROVIDER: PXD068276 | Pride | 2025-12-19

REPOSITORIES: Pride

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			Action	DRS
	DDA_B01.raw	Raw
	DDA_B01_2.raw	Raw
	DDA_B01_3.raw	Raw
	DDA_B02_1.raw	Raw
	DDA_B02_2.raw	Raw

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