Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin

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http://hdl.handle.net/10138/311024

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Huang , X , Sontag-Strohm , T , Stoddard , F L & Kato , Y 2017 , ' Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin ' , Food Chemistry , vol. 214 , pp. 597-605 . https://doi.org/10.1016/j.foodchem.2016.07.108

Title: Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin
Author: Huang, Xin; Sontag-Strohm, Tuula; Stoddard, Frederick L.; Kato, Yoji
Contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2017-01-01
Language: eng
Number of pages: 9
Belongs to series: Food Chemistry
ISSN: 0308-8146
URI: http://hdl.handle.net/10138/311024
Abstract: Elimination of celiac-toxic prolamin peptides and proteins is essential for Triticeae products to be gluten-free. Instead of enzymatic hydrolysis, in this study we investigated metal-catalyzed oxidation of two model peptides, QQPFP, and PQPQLPY, together with a hordein isolate from barley (Hordeum vulgare L.). We established a multiple reaction monitoring (MRM) LC-MS method to detect and quantify proline oxidation fragments. In addition to fragmentation, aggregation and side chain modifications were identified, including free thiol loss, carbonyl formation, and dityrosine formation. The immunoreactivity of the oxidized hordein isolate was considerably decreased in all metal-catalyzed oxidation systems. Cleavage of peptides or protein fragments at the numerous proline residues partially accounts for the decrease. Metal-catalyzed oxidation can thus be used in the modification and elimination of celiac-toxic peptides and proteins. (C) 2016 Elsevier Ltd. All rights reserved.
Subject: Barley
Hordein
Proline oxidation
Proline
Gluten-free
Metal-catalyzed oxidation
Prolamin
METAL-CATALYZED OXIDATION
CELIAC-DISEASE PATIENTS
BOVINE SERUM-ALBUMIN
AMINO-ACID-RESIDUES
MASS-SPECTROMETRY
PROTEIN OXIDATION
PEPTIDE
DEGRADATION
RADICALS
WHEAT
416 Food Science
116 Chemical sciences
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