title: Proteomics, peptidomics, and immunogenic potential of wheat beer (Weissbier).
abstract: Wheat beer is a traditional light-colored top-fermenting beer brewed with at least 50% malted (e.g., German Weissbier) or unmalted (e.g., Belgian Witbier) wheat (Triticum aestivum) as an adjunct to barley (Hordeum vulgare) malt. For the first time, we explored the proteome of three Weissbier samples, using both 2D electrophoresis (2DE)-based and 2DE-free strategies. Overall, 58 different gene products arising from barley, wheat, and yeast (Saccharomyces spp.) were identified in the protein fraction of a representative Weissbier sample analyzed in detail. Analogous to all-barley-malt beers (BMB), barley and wheat Z-type serpins and nonspecific lipid transfer proteins dominated the proteome of Weissbier. Several α-amylase/trypsin inhibitors also survived the harsh brewing conditions. During brewing, hundreds of peptides are released into beer. By liquid chromatography-electrospray tandem mass spectrometry (LC-ESI MS/MS) analysis, we characterized 167 peptides belonging to 44 proteins, including gliadins, hordeins, and high- and low-molecular-weight glutenin subunits. Because of the interference from the overabundant yeast-derived peptides, we identified only a limited number of epitopes potentially triggering celiac disease. However, Weissbier samples contained 374, 372, and 382 ppm gliadin-equivalent peptides, as determined with the competitive G12 ELISA, which is roughly 10-fold higher than a lager BMB (41 ppm), thereby confirming that Weissbier is unsuited for celiacs. Western blot analysis demonstrated that Weissbier also contained large-sized prolamins immunoresponsive to antigliadin IgA antibodies from the pooled sera of celiac patients (n = 4).
authors: †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, I-83100 Avellino, Italy.
authors: Gianluca
authors: G
authors: Picariello
authors: †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, I-83100 Avellino, Italy.
authors: Gianfranco
authors: G
authors: Mamone
authors: ‡Istituto di Chimica Biomolecolare, Consiglio Nazionale delle Ricerche, Via Campi Flegrei 34, I-80078 Pozzuoli (Napoli), Italy.
authors: Adele
authors: A
authors: Cutignano
authors: ‡Istituto di Chimica Biomolecolare, Consiglio Nazionale delle Ricerche, Via Campi Flegrei 34, I-80078 Pozzuoli (Napoli), Italy.
authors: Angelo
authors: A
authors: Fontana
authors: §Dipartimento di Agraria, Università di Napoli "Federico II", Parco Gussone, I-80055 Portici (Napoli), Italy.
authors: Lucia
authors: L
authors: Zurlo
authors: †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, I-83100 Avellino, Italy.
authors: Francesco
authors: F
authors: Addeo
authors: †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, I-83100 Avellino, Italy.|§Dipartimento di Agraria, Università di Napoli "Federico II", Parco Gussone, I-80055 Portici (Napoli), Italy.
authors: Pasquale
authors: P
authors: Ferranti
mesh_terms: D001515:Beer / Q000032:analysis*; D002446:Celiac Disease / Q000276:immunology; D000939:Epitopes / Q000032:analysis / Q000276:immunology; D005285:Fermentation; D005512:Food Hypersensitivity / Q000276:immunology; D005656:Fungal Proteins / Q000032:analysis; D005903:Gliadin / Q000737:chemistry / Q000276:immunology; D005983:Glutens / Q000737:chemistry; D001467:Hordeum / Q000235:genetics; D007070:Immunoglobulin A / Q000276:immunology; D010455:Peptides / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis* / Q000276:immunology*; D055315:Prolamins / Q000276:immunology; D040901:Proteomics; D012440:Saccharomyces / Q000235:genetics; D014908:Triticum / Q000737:chemistry / Q000235:genetics / Q000276:immunology*
chemical_list: D000939:Epitopes; D005656:Fungal Proteins; D007070:Immunoglobulin A; D010455:Peptides; D010940:Plant Proteins; D055315:Prolamins; D005983:Glutens; D005903:Gliadin; C037302:glutenin
keywords: IgE food allergens; Weissbier; celiac disease; peptidomics; proteomics