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ProteomicsIdentification of Isopeptides Between Human Tissue Transglutaminase and Wheat, Rye, and Barley Gluten Peptides
Celiac disease (CD) is a chronic immune-mediated enteropathy of the small intestine, which is triggered by the ingestion of storage proteins (gluten) from wheat, rye, and barley in genetically predisposed individuals. Human tissue transglutaminase (TG2) plays a central role in the pathogenesis of CD...
ORGANISM(S): Homo Sapiens Triticum Aestivum Secale Cereale Hordeum Vulgare 
2020-08-27 | PXD017693 | 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
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
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
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 
2023-09-01 | PXD043968 | panorama
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