Type of Submission

Poster

Keywords

Wheat, gluten, celiac disease

Abstract

Celiac Disease is a hypersensitive response to gluten caused by HLA-DQ2 or HLA-DQ8 T-cell presentation, initiating destruction of intestinal epithelial cells. Currently, the only remedy for those suffering from celiac disease is elimination of all gluten from the diet. Studies indicate that an indigestible fragment of the gluten molecule, alpha-gliadin subcomponent 33-mer, rich in proline and glutamine, is responsible for the hypersensitivity response. Determination of 33-mer concentration in wheat lines could be beneficial to future development of wheat lines with reduced 33-mer concentration. Protein from wheat flour was extracted and subjected to ELISA techniques in order to quantify the concentration of 33-mer. A technique that quantifies the concentration of 33-mer is a necessary first step for future research efforts focused on identification and development of wheat lines with reduced concentrations of 33-mer. It is possible that wheat with reduced 33-mer may be suitable for consumption by individuals with celiac disease.

Campus Venue

Stevens Student Center

Location

Cedarville, OH

Start Date

4-12-2017 11:00 AM

End Date

4-12-2017 2:00 PM

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Download file contains only the abstract

Share

COinS
 
Apr 12th, 11:00 AM Apr 12th, 2:00 PM

Genetic Variation in Concentration of the 33-mer Protein Subcomponent in Wheat

Cedarville, OH

Celiac Disease is a hypersensitive response to gluten caused by HLA-DQ2 or HLA-DQ8 T-cell presentation, initiating destruction of intestinal epithelial cells. Currently, the only remedy for those suffering from celiac disease is elimination of all gluten from the diet. Studies indicate that an indigestible fragment of the gluten molecule, alpha-gliadin subcomponent 33-mer, rich in proline and glutamine, is responsible for the hypersensitivity response. Determination of 33-mer concentration in wheat lines could be beneficial to future development of wheat lines with reduced 33-mer concentration. Protein from wheat flour was extracted and subjected to ELISA techniques in order to quantify the concentration of 33-mer. A technique that quantifies the concentration of 33-mer is a necessary first step for future research efforts focused on identification and development of wheat lines with reduced concentrations of 33-mer. It is possible that wheat with reduced 33-mer may be suitable for consumption by individuals with celiac disease.

 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.