Abstract
Wheat proteins can trigger immunogenic reactions due to their resistance to digestion and immunostimulatory epitopes. Here, we investigated the peptidomic map of partially digested bread samples and the fingerprint of epitope diversity from 16 wheat genotypes grown in two environmental conditions. Flour protein content and composition were characterized; gastric and jejunal peptides were quantified using LC-MS/MS, and genotypes were classified into high or low bread protein digestibility. Differences in flour protein content and peptide composition distinguish high from low digestibility genotypes in both growing environments. No common peptide signature was found between high- and low-digestible genotypes; however, the celiac or allergen epitopes were noted not to be higher in low-digestible genotypes. Overall, this study established a peptidomic and epitope diversity map of digested wheat bread and provided new insights and correlations between weather conditions, genotypes, digestibility and wheat sensitivities such as celiac disease and wheat allergy.
Document Type
Journal Article
Date of Publication
8-1-2024
Volume
448
PubMed ID
38569409
Publication Title
Food Chemistry
Publisher
Elsevier
School
School of Science
RAS ID
69871
Funders
French Funds / French Government through the Research National Agency (ANR) / Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science / Coeliac Australia / French Ministry of Agriculture
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Comments
Lavoignat, M., Juhász, A., Bose, U., Sayd, T., Chambon, C., Ribeiro, M., . . . Bancel, E. (2024). Peptidomics analysis of in vitro digested wheat breads: Effect of genotype and environment on protein digestibility and release of celiac disease and wheat allergy related epitopes. Food Chemistry, 448, article 139148. https://doi.org/10.1016/j.foodchem.2024.139148