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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)