Details

Autor(en) / Beteiligte

• Picariello, Gianluca
• Mamone, Gianfranco
• Nitride, Chiara
• Addeo, Francesco
• Camarca, Alessandra
• Vocca, Immacolata
• Gianfrani, Carmen
• Ferranti, Pasquale

Titel

Shotgun proteome analysis of beer and the immunogenic potential of beer polypeptides

Ist Teil von

• Journal of proteomics, 2012-10, Vol.75 (18), p.5872-5882

Ort / Verlag

Kidlington: Elsevier B.V

Erscheinungsjahr

2012

Quelle

MEDLINE

Beschreibungen/Notizen

• The majority of beer proteins originate from barley (Hordeum vulgare) which is used for brewing. Barley is known to contain celiacogenic gliadin-like prolamins (hordeins) along with other immunogenic proteins which endure malt proteases and the harsh conditions of brewing. In addition, a multitude of peptides that may retain or even amplify the immune-stimulating potential is released in beer because of proteolysis. The comprehensive annotation of the beer proteome is challenged both by the high concentration range of the protein entities and by a severe degree of processing-induced modifications. Overcoming the pitfalls of the classical two-dimensional electrophoresis approach coupled to mass spectrometry (MS), the gel-free shotgun proteomic analysis expanded the current inventory of a popular Italian beer to 33 gene products, including traces of intact B- and D-hordeins and 10 proteins from Saccharomyces spp. The high performance liquid chromatography–electrospray MS/MS peptidomic analysis of the low-molecular weight beer components disclosed a panel of hordein-derived peptides that encrypt gluten-like sequence motifs, potentially harmful to celiacs. The presence of antigliadin IgA-immunoresponsive prolamins was assayed by Western and dot blot using sera of N=4 celiac patients. Gliadin-reactive T-cell lines isolated from the intestine of N=5 celiacs activated an IFN-γ response when challenged with deamidated beer polypeptides. [Display omitted] ► The shotgun proteomic analysis extended the characterization of the beer proteome. ► Intact hordeins occur in beer, although in trace amounts. ► Beer contains hordeins that are immunoreactive to celiacs' sera. ► Beer peptides encrypt gluten-like motifs that are harmful to celiacs. ► tTGase-deamidated beer polypeptides activate a response in celiacs' gut T-cells.