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Sorghum, a Healthy and Gluten-free Food for Celiac Patients As Demonstrated by Genome, Biochemical, and Immunochemical Analyses (Articolo in rivista)

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Sorghum, a Healthy and Gluten-free Food for Celiac Patients As Demonstrated by Genome, Biochemical, and Immunochemical Analyses (Articolo in rivista) (literal)

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Paola Pontieri, Gianfranco Mamone, Salvatore De Caro, Mitch R. Tuinstra , Earl Roemer , Josephine Okot , Pasquale De Vita , Donatella B. M. Ficco , Pietro Alifano , Domenico Pignone , Domenica R. Massardo, and Luigi Del Giudice (2013)
Sorghum, a Healthy and Gluten-free Food for Celiac Patients As Demonstrated by Genome, Biochemical, and Immunochemical Analyses
in Journal of agricultural and food chemistry; AMER CHEMICAL SOC, 1155 16TH ST, NW, WASHINGTON, DC 20036 (Stati Uniti d'America)
(literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

Paola Pontieri, Gianfranco Mamone, Salvatore De Caro, Mitch R. Tuinstra , Earl Roemer , Josephine Okot , Pasquale De Vita , Donatella B. M. Ficco , Pietro Alifano , Domenico Pignone , Domenica R. Massardo, and Luigi Del Giudice (literal)

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Istituto di Genetica Vegetale (IGV) CNR Istituto di Genetica e Biofisica \"Adriano Buzzati-Traverso\" (IGB-ABT), CNR Istituto di Scienze dell'Alimentazione (ISA), CNR Department of Agronomy, Purdue University, West Lafayette, Indiana 47907, United States Nu Life Market, 3005 North Sycamore, Healy, Kansas 67850, United States Victoria Seeds Ltd., Kampala, Uganda Consiglio per la Ricerca e la sperimentazione in Agricoltura, Centro di Ricerca per la Cerealicoltura (CRA-CER), Foggia 71122, Italy Dipartimento di Scienze e Tecnologie Biologiche e Ambientali, Università degli Studi di Lecce, Lecce 73100, Italy (literal)

Titolo

Sorghum, a Healthy and Gluten-free Food for Celiac Patients As Demonstrated by Genome, Biochemical, and Immunochemical Analyses (literal)

Abstract

Wheat (Triticum spp. L.), rye (Secale cereal L.), and barley (Hordeum vulgare L.) seeds contain peptides toxic to celiac patients. Maize (Zea mays L.) and rice (Oryza sativa L.) are distant relatives of wheat as well as sorghum (Sorghum bicolor (L.) Moench) and are known to be safe for celiacs. Both immunochemical studies and in vitro and in vivo challenge of wheat-free sorghum food products support this conclusion, although molecular evidence is missing. The goal of the present study was to provide biochemical and genetic evidence that sorghum is safe for celiac patients. In silico analysis of the recently published sorghum genome predicts that sorghum does not contain peptides that are toxic for celiac patients. Aqueous/alcohol-soluble prolamins (kafirins) from different sorghum varieties, including pure lines and hybrids, were evaluated by SDS-PAGE and HPLC analyses as well as an established enzyme-linked immunosorbent assay (ELISA) based on the R5 antibody. These analyses provide molecular evidence for the absence of toxic gliadin-like peptides in sorghum, confirming that sorghum can be definitively considered safe for consumption by people with celiac disease. (literal)

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