Assessment of the gluten toxicity of wheat and naan in Xinjiang Uyghur Autonomous Region, China
文献类型： 外文期刊
作者： Min, Fangfang 1 ; You, Yijiao 1 ; Yu, Fenglian 1 ; Yuan, Juanli 1 ; Mu, Peiyuan 5 ; Sang, Wei 5 ; Han, Xinnian 5 ; Wu, Yo 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
2.Nanchang Univ, Sino German Joint Res Inst, Nanchang 330047, Jiangxi, Peoples R China
3.Nanchang Univ, Sch Food Sci & Technol, Nanchang 330031, Jiangxi, Peoples R China
4.Nanchang Univ, Sch Pharm, Nanchang 330031, Jiangxi, Peoples R China
5.Xinjiang Acad Agr & Reclamat Sci, Inst Crop Res, Shihezi 832000, Peoples R China
关键词： Gluten toxicity; naan; T-cell stimulatory epitopes; wheat; Xinjiang
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2019 年 54 卷 8 期
页码：
收录情况： SCI
摘要： Xinjiang is a high-risk area for celiac disease (CD) regardless of genetic or environmental factors. However, no case has been reported yet in people living in Xinjiang. This study aims to explore the potential connection between diet and occurrence of CD in the Xinjiang population. To this end, the levels of T-cell stimulatory epitopes in 164 accessions of Xinjiang wheat were tested by using Western blot with monoclonal antibodies against alpha-gliadin epitopes Glia-alpha 9 and Glia-alpha 20. Three wheat varieties with remarkably low amounts of T-cell stimulatory epitopes were obtained. Western blot and R5 competitive ELISA were performed for the assessment of potential toxicity related to CD of naan. Results showed a reduction of gluten toxicity after wheat flour was processed into naan, suggesting it may have the potential to help to reduce the risk of CD for the genetically predisposed individuals.
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