Selective identification by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of different types of gluten in foods made with cereal mixtures
| Autor: | Enrique Méndez, Patricia Alfonso, Juan Antonio López, Luis Sorell, Juan Solı́s, Emilio Camafeita |
|---|---|
| Rok vydání: | 1998 |
| Předmět: |
food.ingredient
Avena Glutens Mass spectrometry Biochemistry Gliadin Mass Spectrometry Analytical Chemistry food Storage protein Triticum Plant Proteins chemistry.chemical_classification Chromatography biology Secalin Chemistry Lasers Secale digestive oral and skin physiology Organic Chemistry food and beverages Hordeum General Medicine Gluten Matrix-assisted laser desorption/ionization Hordein biology.protein Edible Grain Food Analysis Prolamins |
| Zdroj: | Journal of Chromatography A. 823:299-306 |
| ISSN: | 0021-9673 |
| DOI: | 10.1016/s0021-9673(98)00621-9 |
| Popis: | The gluten toxic fractions responsible for the mucosal damage in coeliac disease (CD), so-called gliadins, hordeins, secalins and avenins from a large number (30-40) of wheat, barley, rye and oats cultivars respectively, have been mass analyzed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). Gliadin, secalin and avenin characteristic mass profiles are nearly identical amongst distinct cultivars from the corresponding cereal, while hordeins profiles show more variability depending on the particular barley cultivar. On the basis of these four distinguishable characteristic mass patterns spreading within the 20,000-40,000 Da range, MALDI-TOF-MS has permitted the direct and simultaneous visualization of gliadins, hordeins, secalins and avenins in foods elaborated with cereal mixtures of wheat, barley, rye and oats. This capacity has been demonstrated by mass analyzing foods made with these four cereals in varying ratios. Thus MALDI-TOF-MS can be preliminarily established as a unique system with the ability to discriminate the specific type of gluten toxic fractions present in food samples. |
| Databáze: | OpenAIRE |
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