Ferranti Pasquale, Mamone Gianfranco, Picariello Gianluca, Addeo Francesco
Dipartimento di Scienza degli Alimenti, University of Naples Federico II, Parco Gussone, Portici I- 80055, Italy.
J Mass Spectrom. 2007 Dec;42(12):1531-48. doi: 10.1002/jms.1361.
In recent years, scientific research on wheat gluten proteins has followed three main directions aimed at (1) finding relationships between individual genetic alleles coding for gliadins, high or low molecular weight glutenin subunits, and the viscoelastic dough properties of flour-derived products such as pasta and bread; (2) identifying prolamins and derived peptides involved in celiac disease, a pathological condition in which the small intestine of genetically predisposed individuals is reversibly damaged; and (3) developing and validating sensitive and specific methods for detecting trace amounts of gluten proteins in gluten-free foods for celiac disease patients. In this review, the main aspects of current and perspective applications of mass spectrometry and proteomic technologies to the structural characterization of gliadins are presented, with focus on issues related to detection, identification, and quantification of intact gliadins, as well as gliadin-derived peptides relevant to the biochemical, immunological, and toxicological aspects of celiac disease.
近年来，关于小麦面筋蛋白的科学研究主要沿着三个方向展开，旨在：（1）找出编码醇溶蛋白、高分子量或低分子量谷蛋白亚基的各个基因等位基因与面食和面包等面粉衍生产品的面团粘弹性之间的关系；（2）鉴定与乳糜泻相关的醇溶蛋白和衍生肽，乳糜泻是一种遗传性易感个体的小肠会受到可逆性损伤的病理状况；（3）开发并验证用于检测乳糜泻患者无麸质食品中痕量麸质蛋白的灵敏且特异的方法。在本综述中，介绍了质谱和蛋白质组学技术在醇溶蛋白结构表征方面当前及未来应用的主要方面，重点关注与完整醇溶蛋白以及与乳糜泻的生化、免疫和毒理学方面相关的醇溶蛋白衍生肽的检测、鉴定和定量有关的问题。
