title: [Comprehensive analyses of hydrolyzed wheat protein using shotgun proteomics].
abstract: Hydrolyzed wheat protein (HWP; hydrolyzed gluten) is used in various types of products worldwide. Several cases of wheat-dependent, exercise-induced anaphylaxis following exposure to HWP (Glupearl 19S) in cosmetics have been reported. Glupearl 19S was produced from the gluten after partial hydrolysis with hydrogen chloride, and its allergenicity is larger than that of gluten (Adachi R., Allergy 2012;67:1392-9.). It is considered that provocation of allergic manifestations is caused by deamidated gluten in food and/or non-food products. Moreover, an increasing number of studies have shown that HWP can induce IgE-mediated hypersensitivity by skin contact and/or food ingestion. However, the essential molecular properties and profiles of HWP are still unknown. In this study, bioinformatic and multivariate analyses using shotgun proteomics have revealed that 27 proteins significantly decreased in Glupearl 19S compared with intact gluten as shown by the ratio of ion signal intensity of tryptic peptides. In contrast, a single protein significantly increased in HWP compared with intact gluten as shown by the ratio of ion signal intensity of tryptic peptides. Furthermore, we have identified six Glupearl 19S-specific peptides using shotgun proteomics, database searches on Mascot Sequence Query, and de novo sequencing. The six peptides were identified as the specific markers of Glupearl 19S.
authors: Division of Novel Foods and Immunochemistry, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
authors: Rika
authors: R
authors: Nakamura
authors: Shinobu
authors: S
authors: Sakai
authors: Yuji
authors: Y
authors: Haishima
authors: Chie
authors: C
authors: Fukui
authors: Takayoshi
authors: T
authors: Suzuki
authors: Ryosuke
authors: R
authors: Nakamura
authors: Akiko
authors: A
authors: Hachisuka
authors: Reiko
authors: R
authors: Adachi
authors: Reiko
authors: R
authors: Teshima
mesh_terms: D000595:Amino Acid Sequence; D000707:Anaphylaxis / Q000209:etiology; D005983:Glutens / Q000009:adverse effects / Q000737:chemistry* / Q000235:genetics* / Q000276:immunology; D006868:Hydrolysis; D013058:Mass Spectrometry; D010455:Peptides / Q000009:adverse effects / Q000737:chemistry* / Q000235:genetics* / Q000276:immunology; D020543:Proteome; D040901:Proteomics / Q000379:methods*; D014908:Triticum / Q000235:genetics*
chemical_list: C000606994:Glupearl 19S; D010455:Peptides; D020543:Proteome; D005983:Glutens; C037302:glutenin