Agglutinating activity of alcohol-soluble proteins from quinoa seed flour in celiac disease.

@article{Vincenzi1999AgglutinatingAO,
  title={Agglutinating activity of alcohol-soluble proteins from quinoa seed flour in celiac disease.},
  author={Massimo de Vincenzi and Marco Silano and Rita Luchetti and Brunella Carrat{\`u} and Concetta Boniglia and Norberto Edgar Pogna},
  journal={Plant foods for human nutrition},
  year={1999},
  volume={54 2},
  pages={93-100}
}
The edible seeds of the quinoa plant contain small quantities of alcohol-soluble protein which, after peptic-tryptic digestion, are unable to agglutinate K562(s) cells. When separated by affinity chromatography on sepharose-6B coupled with mannan, peptic-tryptic digest separated in two fractions. Fraction B peptides (about 1% of total protein) were shown to agglutinate K562(s) cells at a very low concentration, whereas peptides in fraction A and in the mixed fraction A+B were inactive… CONTINUE READING