title: Identification and molecular characterization of oat peptides implicated on coeliac immune response.
abstract: BACKGROUND
  Oats provide important nutritional and pharmacological properties, although their safety in coeliac patients remains controversial. Previous studies have confirmed that the reactivity of the anti-33-mer monoclonal antibody with different oat varieties is proportional to the immune responses in terms of T-cell proliferation. Although the impact of these varieties on the adaptive response has been studied, the role of the dendritic cells (DC) is still poorly understood. The aim of this study is to characterize different oat fractions and to study their effect on DC from coeliac patients.
  
  
  RESULTS
  Protein fractions were isolated from oat grains and analyzed by SDS-PAGE. Several proteins were characterized in the prolamin fraction using immunological and proteomic tools, and by Nano-LC-MS/MS. These proteins, analogous to α- and γ-gliadin-like, showed reactive sequences to anti-33-mer antibody suggesting their immunogenic potential. That was further confirmed as some of the newly identified oat peptides had a differential stimulatory capacity on circulating DC from coeliac patients compared with healthy controls.
  
  
  CONCLUSIONS
  This is the first time, to our knowledge, where newly identified oat peptides have been shown to elicit a differential stimulatory capacity on circulating DC obtained from coeliac patients, potentially identifying immunogenic properties of these oat peptides.
authors: Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.
authors: Isabel
authors: I
authors: Comino
authors: Gastroenterology Unit, Antigen Presentation Research Group, Imperial College London & St Mark's Hospital, Harrow, United Kingdom.|Hospital Universitario de La Princesa and Instituto de Investigación Sanitaria Princesa (IIS-IP), Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBEREHD), Madrid, Spain.
authors: David
authors: D
authors: Bernardo
authors: INRA UMR-1095, Clermont-Ferrand, France.
authors: Emmanuelle
authors: E
authors: Bancel
authors: Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.
authors: María
authors: M
authors: de Lourdes Moreno
authors: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Science and Technology Faculty, University of Vigo-Ourense Campus, Ourense, Spain.
authors: Borja
authors: B
authors: Sánchez
authors: Instituto de Agricultura Sostenible (CSIC), Córdoba, Spain.
authors: Francisco
authors: F
authors: Barro
authors: Division of Diabetes and Nutritional Sciences, King's College London, Gastroenterology, The Rayne Institute, St Thomas' Hospital, London, United Kingdom.
authors: Tanja
authors: T
authors: Šuligoj
authors: Division of Diabetes and Nutritional Sciences, King's College London, Gastroenterology, The Rayne Institute, St Thomas' Hospital, London, United Kingdom.
authors: Paul J
authors: PJ
authors: Ciclitira
authors: Biomedal S.L., Sevilla, Spain.
authors: Ángel
authors: Á
authors: Cebolla
authors: Gastroenterology Unit, Antigen Presentation Research Group, Imperial College London & St Mark's Hospital, Harrow, United Kingdom.
authors: Stella C
authors: SC
authors: Knight
authors: INRA UMR-1095, Clermont-Ferrand, France.
authors: Gérard
authors: G
authors: Branlard
authors: Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain; csoumar@us.es.
authors: Carolina
authors: C
authors: Sousa
keywords: coeliac disease; gluten-free diet; immune response; oats