Investigation of prolamin content of cereals and different plant seeds

Abstract

Some percent of the population can not tolerate several cereals like wheat, rye, triticale, barley, oat, which is due to the coeliac disease or gluten sensitive entheropathy. The only therapy of the disease is the strict gluten-free diet, therefore, we sought new sources for gluten-free foodstuffs. We measured the gliadin content of wheat varieties, wheat products, and different plant seeds by sandwich ELISA method. The ethanol soluble protein fractions (prolamins) were studied with SDS-PAGE as well. The prolamin concentration of amaranth seed (red and white), buckwheat and millet was under the permitted limit in gluten-free foodstuffs. In our examinations the prolamin content of sorghum reached the permitted limit in gluten-free foodstuffs. The toxic prolamin bands of different plant seeds like amaranth (red and white), millet were diffuse on the gel slab and could be found on the low molecular mass area. The oilseeds (sesame, flax) did not contain any prolamin band and its concentration was not detected by ELISA method. Our examinations revealed that the plant seeds: amaranth (red and white), buckwheat, millet, sesame, flax can be sources of gluten-free foodstuffs. Their prolamin content was low enough that they are sufficient for feeding patients with an injured gut membrane, if their antinutritive effect can be neglected. Analytical results suggest that the mentioned plant grains could be used in coeliac diet after clinical trial and validation.