Identification and In Vitro Reactivity of Celiac Immunoactive Peptides in an Apparent Gluten-Free Beer

• DOI: 10.1371/journal.pone.0100917
• Publication Date: 2014-06-25T16:30:15Z
• Authors: Ana Real; Isabel Comino; Mª de Lourdes Moreno; Miguel Ángel Lópe...; Pedro Lorite; Mª Isabel Torres; Ángel Cebolla; Carolina Sousa
• Keywords: Gliadin; Gluten free

Gluten content from barley, rye, wheat and in certain oat varieties, must be avoid individuals with celiac disease. In most of the Western countries, level gluten food to considered as gluten-free products is below 20 parts per million measured by ELISA based on specific anti-gluten peptide antibody. However, beverages or suffering complex hydrolytic processes beers, relative proportion reactive peptides for patients analytical techniques may differ, because diversity resulting populations after fermentations. A beer but yet detectable levels anti-gliadin 33-mer antibodies (G12 A1) was analyzed. We identified characterized relevant either antibody recognition immunoactivity patients. The fractionated HPLC. reactivity different HPLC fractions G12/A1 correlated peripheral blood mononuclear cells isolated 14 individuals. Peptides representative classified according were mass spectrometry. containing sequences similarity those previously described G12 A1 epitopes synthesized confirmed significant antibodies. also highest immunogenicity cell activation interferon γ production concluded that preparative combined very sensitive methods analyze immunogenic hydrolyzed gluten.