Type of Submission
Poster
Keywords
Gluten, gliadin, celiac disease, wheat, agriculture
Proposal
Celiac Disease is a type IV 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 the complete 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 the future development of wheat lines with reduced 33-mer concentration. In this study, gliadin protein from wheat flour was extracted and separated from other proteins of wheat flour. The extract of gliadin was then subjected to enzyme-linked immunosorbent assay (ELISA) technique in order to quantify the concentration of the 33-mer fragment. This is the critical next-step in allowing us to identify and develop 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.
Start Date
4-8-2020 1:00 PM
End Date
4-22-2020 6:00 PM
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Publication Date
April 2020
Quantifying the Concentration of 33-mer in Wheat Flour
Celiac Disease is a type IV 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 the complete 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 the future development of wheat lines with reduced 33-mer concentration. In this study, gliadin protein from wheat flour was extracted and separated from other proteins of wheat flour. The extract of gliadin was then subjected to enzyme-linked immunosorbent assay (ELISA) technique in order to quantify the concentration of the 33-mer fragment. This is the critical next-step in allowing us to identify and develop 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.
