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Identification and in Vitro reactivity of celiac immunoactive peptides in an apparent gluten-free beer

Opened Access Identification and in Vitro reactivity of celiac immunoactive peptides in an apparent gluten-free beer

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Autor: Real, Ana
Comino Montilla, Isabel María
Moreno Amador, María de Lourdes
López Casado, Miguel Ángel
Lorite, Pedro
Cebolla, Ángel
Sousa Martín, Carolina
Departamento: Universidad de Sevilla. Departamento de Microbiología y Parasitología
Fecha: 2014
Publicado en: PLoS One, 9 (6), e100917-.
Tipo de documento: Artículo
Resumen: Gluten content from barley, rye, wheat and in certain oat varieties, must be avoid in individuals with celiac disease. In most of the Western countries, the level of gluten content in food to be considered as gluten-free products is below 20 parts per million measured by ELISA based on specific anti-gluten peptide antibody. However, in beverages or food suffering complex hydrolytic processes as beers, the relative proportion of reactive peptides for celiac patients and the analytical techniques may differ, because of the diversity of the resulting peptide populations after fermentations. A beer below 20 parts per million of gluten but yet detectable levels of gluten peptides by anti-gliadin 33-mer antibodies (G12 and A1) was analyzed. We identified and characterized the relevant peptides for either antibody recognition or immunoactivity in celiac patients. The beer was fractionated by HPLC. The relative reactivity of the different HPLC fractions to the G12/A1 antibodies correlated to ...
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Cita: Real, A., Comino Montilla, I.M., Moreno Amador, M.d.L., López Casado, M.Á., Lorite, P., Cebolla, Á. y Sousa Martín, C. (2014). Identification and in Vitro reactivity of celiac immunoactive peptides in an apparent gluten-free beer. PLoS One, 9 (6), e100917-.
Tamaño: 424.3Kb
Formato: PDF

URI: http://hdl.handle.net/11441/41887

DOI: http://dx.doi.org/10.1371/journal.pone.0100917

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