IMMUNOREACTIVE PROPERTIES OF WHEAT CV. TONACJA STORAGE PROTEINS INFECTED WITH FUSARIUM GRAMINEARUM FUNGI
 
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Pol. J. Food Nutr. Sci. 2008;58(1):53–58
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ABSTRACT
The impact of Fusarium graminearum on the composition and immunoreactive properties of storage protein fractions of wheat has been evaluated. The study demonstrated that infection of non-germinated wheat grain with Fusarium graminearum does not change the immunoreactive properties of the peptides released. The electrophoretic characteristics of proteins did not show any changes in the quantitative nor qualitative composition of gliadins. Significant changes were observed in the composition of gliadin proteins isolated from germinating grain of wheat infected with Fusarium graminearum. The immunological characteristics of proteins demonstrated the presence of a polypeptide with a molecular weight ranging from 20 kDa to 24 kDa that reacted with antibodies obtained from blood of patients with gluten intolerance, which indicates that fusarium proteases may also release polypeptides potentially dangerous to health from storage proteins of wheat.
ISSN:1230-0322