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Gluten, a group of proteins found in wheat, barley, and rye, is the trigger of celiac disease, an immune disorder which affects about 1% of people worldwide. The toxicity of partially hydrolyzed gluten (PHG) in fermented products such as beer is unknown due to the significant analytical challenges i...
ORGANISM(S): Triticum aestivum (Wheat) 
2019-11-20 | PXD012296 | Pride
Gluten-containing grains cause adverse health effects in individuals with celiac disease. Fermentation of these grains results in gluten-derived polypeptides with largely uncharacterized sizes and sequences, which may still trigger an immune response. This research used N-terminal labeling mass spec...
ORGANISM(S): Triticum aestivum (Wheat) Hordeum vulgare (Barley) Saccharomyces cerevisiae (Baker's yeast) 
2021-07-23 | PXD023482 | Pride
TCR sequencing analysis of islets from NOD mice on hydrolyzed casein and hydrolyzed casein + 4% gluten diets
Gluten, a group of proteins found in wheat, barley, and rye, is the trigger of celiac disease, an immune disorder that affects about 1% of people worldwide. The toxicity of partially hydrolyzed gluten (PHG) in fermented products such as beer is unknown due to the significant analytical challenges in...
ORGANISM(S): Wheat 
2019-11-20 | PXD013679 | panorama
Protein source in diet greatly influences the incidence of type-1 diabetes (T1D) in non-obese diabetic (NOD) mouse colonies. NOD mice fed a diet containing hydrolyzed casein (HC) as the sole protein source are protected from T1D. Replacing 1/5th of the HC with gluten restores high T1D to NOD mice. W...
ORGANISM(S): Mus musculus 
2023-01-04 | GSE218336 | GEO
Scope: Gluten-containing grains cause adverse health effects in individuals with celiac disease. Fermentation of these grains results in gluten-derived polypeptides with largely uncharacterized sizes and sequences, which may still trigger an immune response. Materials and results: This research use...
ORGANISM(S): Triticum Aestivum Hordeum Vulgare Humulus Lupulus Saccharomyces Cerevisiae 
2022-01-17 | PXD023495 | panorama
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 selec...
ORGANISM(S): Triticum aestivum (Wheat) Hordeum vulgare (Barley) 
2025-12-19 | PXD068276 | Pride
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
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