PXD023482-1

PXD023482 is an original dataset announced via ProteomeXchange.

Title	Tracking Gluten throughout Brewing Using N-Terminal Labeling Mass Spectrometry
Description	Gluten-containing grains cause adverse health effects in individuals with celiac disease. Fermentation of these grains results in gluten-derived polypeptides with largely uncharacterized sizes and sequences, which may still trigger an immune response. This research used N-terminal labeling mass spectrometry to characterize protein hydrolysates during each stage of bench-scale brewing, including malting, mashing, boiling, fermentation, and aging. Gluten hydrolysates from each brewing step were tracked and the immunotoxic potential was evaluated in silico. The results indicate that proteolysis and precipitation of gliadins occurring during brewing differ by protein region and brewing stage. The termini of gliadins were hydrolyzed throughout the entire brewing process, but the central regions remained relatively stable. Most hydrolysis occurred during malting, and most precipitation occurred during boiling. The addition of yeast yielded new cleavage sites but did not result in complete hydrolysis. Consistent detection of peptides within the clinically important regions of gliadin corroborated the hydrolytic resistance of this region. N-terminal labeling mass spectrometry served as a novel approach to track the fate of gliadin/gluten throughout bench-scale brewing. Consistently identified fragments could serve as improved targets for detection of hydrolyzed gluten in fermented products.
HostingRepository	PRIDE
AnnounceDate	2021-07-23
AnnouncementXML	Submission_2021-07-23_14:11:07.508.xml
DigitalObjectIdentifier	https://dx.doi.org/10.6019/PXD023482
ReviewLevel	Peer-reviewed dataset
DatasetOrigin	Original dataset
RepositorySupport	Supported dataset by repository
PrimarySubmitter	Melanie Downs
SpeciesList	scientific name: Triticum aestivum (Wheat); NCBI TaxID: 4565; scientific name: Hordeum vulgare (Barley); NCBI TaxID: 4513; scientific name: Saccharomyces cerevisiae (Baker's yeast); NCBI TaxID: 4932;
ModificationList	monohydroxylated residue; iodoacetamide derivatized residue; deamidated residue
Instrument	Q Exactive Plus

Revision	Datetime	Status	ChangeLog Entry
0	2021-01-08 05:20:14	ID requested
⏵ 1	2021-07-23 14:11:07	announced
2	2023-11-14 08:51:59	announced	2023-11-14: Updated project metadata.

10.1021/ACS.JPROTEOME.1C00076;

submitter keyword: Beer, brewing, gluten, gliadin, celiac disease, barley, wheat

Melanie Downs
contact affiliation	Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln
contact email	mdowns2@unl.edu
lab head
Melanie Downs
contact affiliation	Food Allergy Research & Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln
contact email	mdowns2@unl.edu
dataset submitter

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PRIDE project URI

• PRIDE
  1. PXD023482
     1. Label: PRIDE project
     2. Name: Tracking Gluten throughout Brewing Using N-Terminal Labeling Mass Spectrometry