Article

Plant Foods for Human Nutrition

, Volume 54, Issue 2, pp 93-100

First online:

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

  • M. De VincenziAffiliated withLaboratorio Alimenti, Istituto Superiore di Sanità
  • , M. SilanoAffiliated withClinica Pediatrica, Ospedale S.Paolo, Università di Milano
  • , R. LuchettiAffiliated withLaboratorio Alimenti, Istituto Superiore di Sanità
  • , B. CarratùAffiliated withLaboratorio Alimenti, Istituto Superiore di Sanità
  • , C. BonigliaAffiliated withLaboratorio Alimenti, Istituto Superiore di Sanità
  • , N.E. PognaAffiliated withIstituto Sperimentale Cerealicoltura

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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.

Amino acids Celiac disease Cells Cereals Prolamines Quinoa seeds