Sort   by:  
 Page size 
ProteomicsQuantitation of ATIs in Wheat by LC-MS/MS – iTRAQ
A selection of ATIs was silenced in the common wheat cultivar Bobwhite and durum wheat cultivar Svevo by RNAi and gene editing, respectively, in order to reduce the amounts of ATIs. The controls and silenced lines were analyzed after digestion to peptides by LC-MS/MS with different approaches to eva...
ORGANISM(S): Triticum aestivum (Wheat) Triticum durum 
2022-10-13 | PXD034478 | Pride
Amylase/trypsin inhibitor  wheat  crsipr-cas9  rnai 
ProteomicsQuantitation of ATIs in Wheat by LC-MS/MS – LFQ Orbitrap
A selection of ATIs was silenced in the common wheat cultivar Bobwhite and durum wheat cultivar Svevo by RNAi and gene editing, respectively, in order to reduce the amounts of ATIs. The controls and silenced lines were analyzed after digestion to peptides by LC-MS/MS with different approaches to eva...
ORGANISM(S): Triticum aestivum (Wheat) Triticum durum 
2022-10-13 | PXD034458 | Pride
Amylase/trypsin inhibitor  wheat  crsipr-cas9  rnai 
ProteomicsDifferentiation of wheat high-molecular-weight glutenin subunits
High-molecular-weight glutenin subunits (HMW-GS) play an essential role in the end-use quality of wheat (Triticum aestivum L.). We developed a targeted liquid chromatography-tandem mass spectrometry method in parallel reaction monitoring (LC-MS/MS-PRM) to detect and differentiate wheat HMW-GS in Ger...
ORGANISM(S): Triticum Aestivum 
2026-03-05 | PXD062483 | panorama
ProteomicsMass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat
High-molecular-weight glutenin subunits (HMW-GS) play an important role for the baking quality of wheat. The ancient wheats emmer and spelt differ in their HMW-GS pattern compared to modern common wheat and this might be one reason for their comparatively poor baking quality. The aim of this study w...
ORGANISM(S): Triticum Dicoccoides Triticum Aestivum Triticum Spelta 
2020-01-15 | PXD016342 | panorama
ProteomicsComparative quantitative LC-MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species
Amylase/trypsin inhibitors (ATIs) are major wheat allergens and they are also implicated in causing non-celiac gluten sensitivity and worsening other inflammatory conditions. With only few studies on ATI contents in different Triticum species available so far, we developed a targeted liquid chromato...
ORGANISM(S): Triticum 
2021-03-12 | PXD020714 | panorama
ProteomicsBreeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum L.)
The prevalence of hypersensitivities towards wheat has increased in the last decades. Apart from celiac disease these include allergic and other inflammatory reactions summarized under the term non-celiac wheat sensitivity. One suspected trigger is the family of amylase/trypsin-inhibitors (ATIs), no...
ORGANISM(S): Triticum Aestivum 
PXD043968 | panorama
ProteomicsCeD-active Peptides in Gluten-Free Beer
Gluten-free barley beers may cause symptoms in celiac disease (CeD) patients due to CeD-active peptides from partially hydrolyzed gluten. Accurate quantitation of such peptides is essential to improve analytical methods for assessing CeD immunogenic activity and ensuring consumer safety, as routine ...
ORGANISM(S): Triticum Hordeum Vulgare 
2026-03-05 | PXD070271 | panorama
ProteomicsAbsolute quantification of gluten protein groups and their relation to wheat baking quality
Wheat gluten proteins are key determinants of baking quality. While untargeted proteomics enable relative quantification, absolute quantities of specific gluten protein groups are not available so far. We developed a targeted liquid chromatography with tandem mass spectrometry (LC-MS/MS) stable isot...
ORGANISM(S): Triticum Aestivum 
2026-03-05 | PXD072549 | panorama
ProteomicsAmylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differ
Amylase/trypsin-inhibitors (ATIs) are triggers for wheat-related disorders like baker’s asthma and nonceliac wheat sensitivity. With the rise ofwheat-related disordersamong the population, the hypothesis that breeding may have resulted in changes in the protein composition of wheat was put forward. ...
ORGANISM(S): Triticum Aestivum 
PXD060528 | panorama
ProteomicsQuantitation of ten barley-specific amylase/trypsin-inhibitors in the Global EcoSeed panel
Amylase/trypsin-inhibitors (ATIs) are known allergens and triggers of non-celiac wheat sensitivity. Until now, ATIs were only quantitated in wheat species. We developed and validated a targeted stable isotope dilution analysis LC-MS/MS method to quantitate ten barley-specific ATIs, including one mon...
ORGANISM(S): Hordeum Vulgare 
2026-03-05 | PXD065710 | panorama
Sort   by:  
 Page size