A5016061897- Celiac Disease Research and Management
- Food composition and properties
- Wheat and Barley Genetics and Pathology
- Food Allergy and Anaphylaxis Research
- Microscopic Colitis
- Eosinophilic Esophagitis
- Phytase and its Applications
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Enzyme Production and Characterization
- Enzyme Catalysis and Immobilization
- Monoclonal and Polyclonal Antibodies Research
- Garlic and Onion Studies
- Contact Dermatitis and Allergies
- Microbial Inactivation Methods
- Agriculture, Plant Science, Crop Management
- Transgenic Plants and Applications
- Allergic Rhinitis and Sensitization
- Biopolymer Synthesis and Applications
- Agricultural safety and regulations
- Proteins in Food Systems
- Electrochemical sensors and biosensors
- Crop Yield and Soil Fertility
- Meat and Animal Product Quality
- Pesticide Residue Analysis and Safety
Leibniz-Institute for Food Systems Biology at the Technical University of Munich
2016-2025
Technical University of Munich
2015-2025
Karlsruhe Institute of Technology
2019-2025
Karlsruhe University of Education
2019-2023
Budapest University of Technology and Economics
2022
University of Milan
2020
Leibniz Institute for Neurobiology
2015
Gluten proteins from wheat, rye, barley and, in rare cases, oats, are responsible for triggering hypersensitivity reactions such as celiac disease, non-celiac gluten sensitivity and wheat allergy. Well-defined reference materials (RM) essential clinical studies, diagnostics, elucidation of disease mechanisms food analyses to ensure the safety gluten-free foods. Various RM currently used, but a thorough characterization source, content composition is often missing. However, this due...
Abstract Background and Objectives Wheat gluten proteins make up one of the most complex protein aggregates in nature. Their qualitative quantitative composition is determined by genetic environmental factors as well technological processes. Findings Gluten comprise ω5‐, ω1,2‐, α‐, γ‐gliadins high‐molecular‐weight glutenin subunits (HMW‐GS) low‐molecular‐weight (LMW) GS. About 50% are monomeric gliadins with MWs from 28,000 to 55,000, while about 15% present disulfide‐linked oligomeric...
The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) spelt, durum wheat, emmer einkorn. applied to a set 300 samples, including 15 cultivars each common einkorn cultivated at four locations in Germany same year. total content equally influenced by location wheat species, however, gliadin, glutenin were more strongly species than location. Einkorn, spelt had higher all locations. However, einkorn, resulting increasing ratios...
Abstract Vital wheat gluten plays an important role in the food industry, especially baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of wide variety vital samples is not available so far. This would be necessary relate compositional characteristics production process. Therefore, we analyzed content crude protein, starch, lipids ash, oil water absorption capacity, particle size distribution, protein composition spectroscopic 39...
Abstract Baking quality, defined as loaf volume, is one of the most important quality attributes wheat. An accurate and rapid determination great interest for wheat supply chain. However, this remains difficult to date, because reported predictions based on other characteristics (e.g. protein content) or flour spectroscopy are poor. This study investigates three novel approaches improve prediction specific volume determined by an optimized mini-baking test. The a large variety rheological...
Amylase/trypsin-inhibitors (ATIs) are triggers for wheat-related disorders like baker's asthma and non-celiac wheat sensitivity. With the rise of among population, hypothesis that breeding may have resulted in changes protein composition was put forward. The ATI content 14 German common landraces six modern varieties harvested three consecutive years analyzed by liquid chromatography-tandem mass spectrometry, inhibitory activity against α-amylase measured with an enzymatic assay. mean...
Abstract Thermolysin hydrolyzates of freshly isolated, extensively stored (6 years, 6 °C, dry) and heated (60 min, 90 in excess water) bovine serum albumin (BSA) samples were analyzed with liquid chromatography (LC) electrospray ionization (ESI) tandem mass spectrometry (MS/MS) using alternating electron-transfer dissociation (ETD) collision-induced (CID). The positions disulfide bonds free thiol groups the different compared to those deduced from crystal structure native BSA. Results...
Abstract Coeliac disease (CD) is triggered by the ingestion of gluten proteins from wheat, rye, and barley. The 33-mer peptide α2-gliadin has frequently been described as most important CD-immunogenic sequence within gluten. However, more than 890 published amino acid sequences α-gliadins, only 19 contain 33-mer. In order to make a precise assessment importance 33-mer, it necessary elucidate which wheat species cultivars at concentrations. This paper presents development stable isotope...
Epidemiologic studies suggest an increasing prevalence of celiac disease and non-celiac gluten/wheat sensitivity. With wheat proteins being the main triggers, changes in protein composition are discussed as a potential cause. The goals breeding toward increased yield resistance might have inadvertently contributed to higher immunostimulatory modern cultivars compared old cultivars. Therefore, agronomic characteristics, content, gluten 60 German winter first registered between 1891 2010 grown...
The consumption of wheat, rye, and barley may cause adverse reactions to wheat such as celiac disease, non-celiac gluten/wheat sensitivity, or allergy. storage proteins (gluten) are known major triggers, but also other functional protein groups α-amylase/trypsin-inhibitors enzymes possibly harmful for people suffering wheat. Gluten is widely used a collective term the complex mixture rye can be subdivided into following gluten types (GPTs): α-gliadins, γ-gliadins, ω5-gliadins, ω1,2-gliadins,...
Amylase/trypsin-inhibitors (ATIs) are putative triggers of nonceliac gluten sensitivity, but contents ATIs in different wheat species were not available. Therefore, the predominant 0.19 + 0.53, 0.28, CM2, CM3, and CM16 eight cultivars each common wheat, durum spelt, emmer, einkorn grown under same environmental conditions quantitated by targeted liquid chromatography-tandem mass spectrometry (LC–MS/MS) stable isotope dilution assays using specific marker peptides as internal standards. The...
Abstract Background and Objectives Wheat is essential to secure nutrition for the world's population. Its unique processing properties are largely determined by gluten protein content composition. Findings Gluten proteins subdivided into types, α‐, γ‐, ω1,2‐, ω5‐gliadins high‐molecular‐weight glutenin subunits low‐molecular‐weight subunits. The overall relative proportions of these types vary considerably depending on different genetic environmental factors mutual interactions. Conclusion...
Abkürzungsverzeichnis ASHI: American Society for Histocompatibility and Immunogenetics ATIs: Amylase-Trypsin-Inhibitoren BAT: Basophile-Aktivierungstest BDP: Bundesverband Deutscher Pathologen e. V. CHOP-Regime: Kombinationstherapie aus den 4 folgenden Medikamenten (C: Cyclophosphamid; H: Hydroxydaunorubicin aka Doxorubicin; Vincristin; P: Prednison, Prednisolon) CLE: Konfokale Laserendomikroskopie CT: Computertomografie DGAKI: Deutsche Gesellschaft für Allergologie und Klinische Immunologie...