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首页> 外文期刊>RSC Advances >The interaction between tannins and gliadin derived peptides in a celiac disease perspective
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The interaction between tannins and gliadin derived peptides in a celiac disease perspective

机译：乳糜泻中单宁与麦醇溶蛋白衍生肽之间的相互作用

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Given the high prevalence and lack of therapeutic means to treat celiac disease, the search for drugs and nutraceuticals that can block the initial stages of this chronic inflammatory disorder is a priority. Among the diversity of polyphenols, tannins have been described as the most reactive towards proline-rich proteins, which are structurally similar to gliadin peptides responsible for the onset of celiac disease. Therefore, the aim of this work was to verify the ability of different food tannins to interact with gliadin derived peptides, using fluorescence quenching and dynamic light scattering experiments. For that, a commercial raw extract of wheat gliadins was subjected to in vitro digestion followed by fractionation of the partially degraded peptides by semi-preparative HPLC. Each one of the seven collected mixtures were then characterized by ESI-MS/MS to identify their peptide composition. Using procyanidin B3, procyanidin trimers, procyanidin tetramers and an oligomeric mixture of high molecular weight procyanidins it was demonstrated, for the first time, that the association between those tannins and gliadin-derived peptides may occur, although in different contexts. Indeed, at the micromolar level it was observed by means of fluorescence assays that the size and structural features of the polyphenols is related to their quenching ability as a result of specific interactions or complex formation. At the millimolar level by using DLS, it was concluded that the procyanidins reactivity towards different peptide mixtures is mainly dependent on the peptide size with drastic effects on the dimension of the resulting aggregates. Overall, this study clearly opens new therapeutic perspectives for celiac disease, by using phenolic compounds as a nutraceutical approach to enhance the return of the full intestinal function in patients who show incomplete recovery in response to a gluten-free diet.
机译：鉴于高患病率和缺乏治疗腹腔疾病的治疗手段，寻找能够阻断这种慢性炎症性疾病初期阶段的药物和营养保健品是当务之急。在多酚的多样性中，单宁酸已被描述为对富含脯氨酸的蛋白质最具反应性，其结构类似于导致乳糜泻的麦醇溶蛋白肽。因此，这项工作的目的是使用荧光猝灭和动态光散射实验来验证不同食品单宁与麦醇溶蛋白衍生的肽相互作用的能力。为此，对小麦麦醇溶蛋白的商业原始提取物进行体外消化，然后通过半制备HPLC分级分离部分降解的肽。然后通过ESI-MS / MS对7种收集到的混合物中的每一种进行鉴定，以鉴定其肽组成。使用原花青素B3，原花青素三聚体，原花青素四聚体和高分子量原花青素的低聚物混合物，首次证明了这些单宁和麦醇溶蛋白衍生的肽之间可能存在缔合，尽管在不同的情况下。实际上，在微摩尔水平上，通过荧光测定法观察到，多酚的大小和结构特征与特异性相互作用或复合物形成的猝灭能力有关。通过使用DLS在毫摩尔水平上得出结论，原花青素对不同肽混合物的反应性主要取决于肽的大小，并对所得聚集体的尺寸产生巨大影响。总体而言，这项研究通过使用酚类化合物作为营养品方法来增强腹腔疾病的治疗新思路，这些方法可改善因无麸质饮食而恢复不完全的患者的全部肠道功能。

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