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Table 2 Immunogenic gliadin peptides

From: Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

Amino acid sequences Position Immunogenicity
VRVPVPQLQPQNPSQQQPQ α-gliadin: 1–19 +
QNPSQQQPQEQVPLVQQQ α-gliadin: 11–28 +
QVPLVQQQQFPGQQQPFPPQ α -gliadin: 21–40 +
PGQQQPFPPQQPYPQPQPF α -gliadin: 31–49 +
FPGQQQPFPPQQPYPQPQPF α -gliadin: 30–49 +
QPYPQPQPFPSQQPYLQL α -gliadin: 41–58 +
PQPFPSQQPYLQLQPFPQ α -gliadin: 46–63 +
PQPQLPYPQPQLPY α -gliadin: 62–75/(a) +/+++
QLQPFPQPQLPY α -gliadin: 57–68 (a) +/+++
QLQPFPQ α -gliadin: 57–63 (a) +++
LQLQPFPQPQLPYPQPQLPYPQPQLPYPQPQPF α -gliadin: 57–89/(a) +/+++
QLQPFPQPQLPY α -gliadin: 58–69/(a) +/+++
PQPQLPYPQPQLPY α -gliadin: 63–76/(a) +/+++
PFRPQQPYPQPQPQ α -gliadin: 93–106 (a) +
LIFCMDVVLQ α -gliadin: 123–132 +
QQPLQQYPLGQGSFRPSQQNPQAQG α -gliadin: 198–222 +
QYPLGQGSFRPSQQNPQA α -gliadin: 203–220/(a) +/+
PSGQGSFQPS α -gliadin: 205–214 -
PSGQGSFQPSQQ α -gliadin: 205–216/(a) +/+++
SGQGSFQPSQQN α –gliadin: 206–217/(a) +/+++
QGSFQPSQQN α -gliadin: 208–217/(a) -/+++
LQPQQPFPQQPQQPYPQQPQ γ-gliadin: 60–79 +
FPQQPQQPYPQQPQ γ -gliadin: 66–78 +
FSQPQQQFPQPQ γ -gliadin: 102–113/(a) -/+
OQPQQSFPEQQ γ -gliadin: 134–153/(a) +/+++
VQGQGIIQPQQPAQL γ -gliadin: 222–236/(a) +/+
QQQQPPFSQQQQSPFSQQQQ glutenin: 40–59/(a) -/+
QQPPFSQQQQPLPQ glutenin: 46–60/(a) -/+
SGQGQRPGQWLQPGQGQQGYYPTSPQQSGQGQQLGQ glutenin: 707–742/(a) +/+
PGQGQQGYYPTSPQQSGQ glutenin: 719–736 +
GYYPTSPQQSGQGQQLGQ glutenin: 725–742 +
GYYPTSPQQSG glutenin: 725–735 +
QGYYPTSPQQS glutenin: 724–734/(a) -+
QQGYYPTSPQQSG glutenin: 723–735 +
GQQGYYPTSPQQSG glutenin: 722–735 +
GQQGYYPTSPQQS glutenin: 722–734 +
  1. (a): deamidated
  2. Source (Ciccocioppo et al., 2005)