Results 11 to 20 of about 6,074 (212)

Assessment of intra- and inter-genetic diversity in tetraploid and hexaploid wheat genotypes based on omega, gamma and alpha-gliadin profiles [PDF]

PeerJ, 2023
Durum and bread wheat are well adapted to the Mediterranean Basin. Twenty-three genotypes of each species were grown to evaluate the intra- and inter-genetic diversity based on omega (ω), gamma (γ) and alpha (α)-gliadin profiles. To achieve this purpose,
Jameel M. Al-Khayri, Khairiah M. Alwutayd, Fatmah A. Safhi, Mesfer M. Alqahtani, Rana M. Alshegaihi, Diaa Abd El-Moneim, Shri Mohan Jain, Ahmed S. Eldomiaty, Rahma Alshamrani, Amani Omar Abuzaid, Abdallah A. Hassanin   +10 more
doaj   +3 more sources

Allelic Analysis of the Gli-B1 Locus in Hexaploid Wheat Using Reverse-Phase–Ultra-Performance Liquid Chromatography [PDF]

Molecules
Wheat (Triticum aestivum L.) omega-5 gliadin, a major allergen responsible for wheat-dependent exercise-induced anaphylaxis in humans, is encoded by genes located at the Gli-B1 locus on chromosome 1B, which exhibits genetic polymorphism.
Jong-Yeol Lee, Yu-Jeong Yang, Jinpyo So, Sewon Kim, Kyoungwon Cho   +4 more
doaj   +2 more sources

Gliadin Nanoparticles Induce Immune Tolerance to Gliadin in Mouse Models of Celiac Disease [PDF]

Gastroenterology, 2020
Celiac disease could be treated, and potentially cured, by restoring T-cell tolerance to gliadin. We investigated the safety and efficacy of negatively charged 500-nm poly(lactide-co-glycolide) nanoparticles encapsulating gliadin protein (TIMP-GLIA) in 3 mouse models of celiac disease. Uptake of these nanoparticles by antigen-presenting cells was shown
Tobias L. Freitag, Joseph R. Podojil, Ryan M. Pearson, Frank J. Fokta, Cecilia Sahl, Marcel Messing, Leif C. Andersson, Katarzyna Leskinen, Päivi Saavalainen, Lisa I. Hoover, Kelly Huang, Deborah Phippard, Sanaz Maleki, Nicholas J.C. King, Lonnie D. Shea, Stephen D. Miller, Seppo K. Meri, Daniel R. Getts   +17 more
openaire   +4 more sources

Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure

Foods, 2023
This study aimed to investigate the effects of water-unextractable arabinoxylan (WUAX) on the gluten network structure, especially on gliadins and glutenins. The results indicated that the free sulfhydryl (free SH) of gliadins increased by 25.5% with 100
Fan Li, Tingting Li, Jiajia Zhao, Mingcong Fan, Haifeng Qian, Yan Li, Li Wang   +6 more
doaj   +1 more source

Production of omega-5 gliadin monoclonal antibodies for allergenic evaluation of WDEIA-causing wheat varieties

Applied Biological Chemistry, 2023
In allergic individuals, ingestion of wheat can lead to wheat-dependent exercise-induced anaphylaxis (WDEIA). Many studies have been conducted to find WDEIA allergen–deficient wheat, including by generating omega-5 gliadin antibodies.
Jae-Ryeong Sim, Jong-Yeol Lee, Sewon Kim
doaj   +1 more source

Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics [PDF]

Hemijska Industrija, 2014
Data on protein fractions proportion obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia were used for studying of interrelations among wheat protein fractions with different solubility ...
Mastilović Jasna S., Horvat Daniela I., Živančev Dragan R., Torbica Aleksandra M., Kevrešan Žarko S., Đukić Nevena, Magdić Damir N., Šimić Gordana H.   +7 more
doaj   +1 more source

Comparison of MALDI-TOF-MS and RP-HPLC as Rapid Screening Methods for Wheat Lines With Altered Gliadin Compositions

Frontiers in Plant Science, 2020
The wheat gliadins are a complex group of flour proteins that can trigger celiac disease and serious food allergies. As a result, mutation breeding and biotechnology approaches are being used to develop new wheat lines with reduced immunogenic potential.
You-Ran Jang, Kyoungwon Cho, Sewon Kim, Jae-Ryeong Sim, Su-Bin Lee, Beom-Gi Kim, Yong Q. Gu, Susan B. Altenbach, Sun-Hyung Lim, Tae-Won Goo, Jong-Yeol Lee   +10 more
doaj   +1 more source

Dissection of the Genetic Architecture for Quantities of Gliadins Fractions in Wheat (Triticum aestivum L.)

Frontiers in Plant Science, 2022
Gliadin is a group of grain storage proteins that confers extensibility/viscosity to the dough and are vital to end-use quality in wheat. Moreover, gliadins are one of the important components for nutritional quality because they contain the nutritional ...
Zhengfu Zhou, Zhengfu Zhou, Shenghui Geng, Shenghui Geng, Huiyue Guan, Huiyue Guan, Congcong Liu, Maomao Qin, Wenxu Li, Xia Shi, Ziju Dai, Wen Yao, Zhensheng Lei, Zhensheng Lei, Zhensheng Lei, Zhengqing Wu, Zhengqing Wu, Jinna Hou   +17 more
doaj   +1 more source

Down-regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strength. [PDF]

PLoS ONE, 2011
BACKGROUND: Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction.
Fernando Pistón, Javier Gil-Humanes, Marta Rodríguez-Quijano, Francisco Barro   +3 more
doaj   +1 more source

The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough. [PDF]

PLoS ONE, 2012
In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial
Javier Gil-Humanes, Fernando Pistón, María J Giménez, Antonio Martín, Francisco Barro   +4 more
doaj   +1 more source