PXD013459

PXD013459 is an original dataset announced via ProteomeXchange.

Title	Rye gluten characterisation
Description	Rye, wheat and barley contain gluten, proteins that trigger immune-mediated inflammation of the small intestine in people with coeliac disease (CD). The only treatment for CD is a lifelong gluten-free diet. To be classified as gluten-free by the World Health Organisation the gluten content must be below 20 mg/kg, but Australia has a more rigorous standard of no detectable gluten and not made from wheat, barley, rye or oats. The purpose of this study was to devise an LC-MS/MS method to detect rye in food. An MS-based assay could overcome some of the limitations of current immunoassays, wherein antibodies often show cross-reactivity and lack specificity due to the diversity of gluten proteins in commercial food and the homology between rye and wheat gluten isoforms. Comprehensive proteomic analysis of 20 rye cultivars originating from 12 countries enabled the identification of a panel of candidate rye-specific peptide markers. The peptide markers were assessed in 16 cereal and pseudo-cereal grains, and in 10 breakfast cereals and 7 snacks foods. Spelt flour was contaminated with rye at a level of 2% and trace levels of rye were found in a breakfast cereal that based on its labelled ingredients should be gluten-free.
HostingRepository	PRIDE
AnnounceDate	2019-07-25
AnnouncementXML	Submission_2019-07-25_09:08:22.xml
DigitalObjectIdentifier
ReviewLevel	Peer-reviewed dataset
DatasetOrigin	Original dataset
RepositorySupport	Unsupported dataset by repository
PrimarySubmitter	Michelle Colgrave
SpeciesList	scientific name: Secale cereale; NCBI TaxID: 4550;
ModificationList	(R)-5-oxo-1: 4-tetrahydrothiazine-3-carboxylic acid; amidated residue; monohydroxylated residue; iodoacetamide derivatized residue; deamidated residue
Instrument	TripleTOF 6600

Revision	Datetime	Status	ChangeLog Entry
0	2019-04-11 04:09:47	ID requested
⏵ 1	2019-07-25 09:08:22	announced

Dataset with its publication pending

submitter keyword: rye, gluten, LC-MS/MS, prolamin

Michelle Lisa Colgrave
contact affiliation	CSIRO Agriculture and Food
contact email	michelle.colgrave@csiro.au
lab head
Michelle Colgrave
contact affiliation	CSIRO Agriculture and Food
contact email	michelle.colgrave@csiro.au
dataset submitter

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PRIDE project URI

• PRIDE
  1. PXD013459
     1. Label: PRIDE project
     2. Name: Rye gluten characterisation