Gluten Proteins Gluten (from Latin word for "glue") is a group of proteins present in wheat and other germs that give bread its elasticity and can cause adverse symptoms in individuals who suffer from Celiac disease or other gluten-induced sensitivities and illnesses. A schematic of a gluten protein from wheat (not folded, but with disulfide linkages depicted) is given. Most Abundant Amino Acid? 1.0 point possible (graded, results hidden) What is the most abundant amino acid in the gluten protein given? Enter your answer in three letter code in the space given. It may be helpful to refer to the amino acid table.
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Unfortunately, the given schematic is not clear and does not provide enough information to determine the amino acid composition of the protein. However, we can provide some general information about gluten proteins. Gluten is composed of two main protein groups: Show more…
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Gluten is a mixture of proteins abundant in wheat, barley, and rye. Although these grains are staples in the Western diet, almost 1 percent of Americans have celiac disease- a disorder of the intestines caused by an abnormal immune response after eating gluten. This immune response damages the fingerlike villi of the small intestine, which can lead to intestinal upset and malnourishment. Currently, the only treatment is to maintain a strict gluten-free diet. One of the peptides that can be recovered after gluten digestion is 33 residues long; 13 of the 33 residues are proline. How many times would you expect proline to appear in this peptide if it were made up of a completely random assortment of the 20 most common amino acids?
Gluten is a mixture of proteins abundant in wheat, barley, and rye. Although these grains are staples in the Western diet, almost 1 percent of Americans have celiac disease- a disorder of the intestines caused by an abnormal immune response after eating gluten. This immune response damages the fingerlike villi of the small intestine, which can lead to intestinal upset and malnourishment. Currently, the only treatment is to maintain a strict gluten-free diet. Recall that proline often introduces kinks in the backbone of a polypeptide. These kinks make it difficult for enzymes in your gut to fully digest gluten. In people with celiac disease, certain proline-rich peptides left over after gluten digestion will trigger an abnormal immune response. Researchers have identified a mold enzyme called AN-PEP that effectively digests proline-rich peptides. Predict where the structural differences would occur between AN-PEP and other enzymes that do not digest the peptides.
Gluten is a mixture of proteins abundant in wheat, barley, and rye. Although these grains are staples in the Western diet, almost 1 percent of Americans have celiac disease- a disorder of the intestines caused by an abnormal immune response after eating gluten. This immune response damages the fingerlike villi of the small intestine, which can lead to intestinal upset and malnourishment. Currently, the only treatment is to maintain a strict gluten-free diet. AN-PEP was tested for its ability to digest gluten peptides in a system that mimics the human stomach. White bread was loaded into the artificial stomach with or without AN-PEP. The following graph shows the experiment results. Interpret the effect of AN-PEP on the accumulation of proline-rich gluten peptides. Explain why the peptide concentration increases in the negative control.
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