Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Mamone G, Ferranti P, Rossi M, Roepstorff P, Fierro O, Malorni A, Addeo F. Identificationof a peptide from alpha-gliadin resistant to digestive enzymes: implications for celiac disease.J Chromatogr. B 855:236-2341, 2007Current knowledge indicates that both innate and adaptive immune responses are involved in Celiac disease(CD) driven by different gliadin peptides. By studyinga representative recombinant alpha-gliadin form, a further25-mer peptide resistant to gastric, pancreatic, and human intestinal brush-border membrane enzymes was detected.This peptide latter encompasses the sequence 31-43 known to elicit the innate immune response in CD.The resistance of 25-mer, as well as that of the already described 33-mer related to the CD adaptive immune response,was confirmed on a standard flour wheat sample representative of the mostwidespread European varieties.2. Ferranti P, Mamone G, Picariello G, Addeo F. Mass spectrometry analysis of gliadins in celiacdisease. J Mass Spectrom. 42:1531-1548, 2007In recent years, scientific research on wheat gluten proteins has followed three main directions aimed at (1) findingrelationships between individual genetic alleles coding for gliadins, high or low molecular weight gluteninsubunits, and the viscoelastic dough properties of flour-derived products such as pasta and bread; (2) identifyingprolamins and derived peptides involved in celiac disease, a pathological condition in which the small intestineof genetically predisposed individuals is reversibly damaged; and (3) developing and validating sensitive andspecific methods for detecting trace amounts of gluten proteins in gluten-free foods for celiac disease patients. Inthis review, the main aspects of current and perspective applications of mass spectrometry and proteomic technologiesto the structural characterization of gliadins are presented, with focus on issues related to detection,identification, and quantification of intact gliadins, as well as gliadin-derived peptides relevant to the biochemical,immunological, and toxicological aspects of celiac disease.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it285