Agglutinating activity of alcohol-soluble proteins from quinoa seed flour in celiac disease
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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.
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- Agglutinating activity of alcohol-soluble proteins from quinoa seed flour in celiac disease
Plant Foods for Human Nutrition
Volume 54, Issue 2 , pp 93-100
- Cover Date
- Print ISSN
- Online ISSN
- Kluwer Academic Publishers
- Additional Links
- Amino acids
- Celiac disease
- Quinoa seeds
- Industry Sectors
- Author Affiliations
- 1. Laboratorio Alimenti, Istituto Superiore di Sanità, Viale Regina Elena 299, I-00161, Rome, Italy
- 2. Clinica Pediatrica, Ospedale S.Paolo, Università di Milano, Milan, Italy
- 3. Istituto Sperimentale Cerealicoltura, Rome, Italy