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Digitale Medien

Agglutinating activity of alcohol-soluble proteins from quinoa seed flour in celiac disease (1999)

De Vincenzi, M. ; Silano, M. ; Luchetti, R. ; [weitere]

Springer

Plant foods for human nutrition 54 (1999), S. 93-100

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Details

ISSN: 1573-9104

Schlagwort(e): Amino acids ; Celiac disease ; Cells ; Cereals ; Prolamines ; Quinoa seeds

Quelle: Springer Online Journal Archives 1860-2000

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft

Notizen: Abstract The edible seeds of the quinoa plant contain small quantities of alcohol-soluble protein which, after peptic-tryptic digestion, are unable to agglutinate K562(s) cells. When separated by affinity chromatography on sepharose-6B coupled with mannan, peptic-tryptic digest separated in two fractions. Fraction B peptides (about 1% of total protein) were shown to agglutinate K562(s) cells at a very low concentration, whereas peptides in fraction A and in the mixed fraction A+B were inactive, suggesting that fraction A contains protective peptides that interfere with the agglutinating activity of toxic peptides in fraction B.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1023/A:1008059519025

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