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Gluten exorphin

{{Short description|Group of opioid peptides}}

Gluten exorphins are a group of opioid peptides formed during the digestion of the gluten protein. These peptides work as external regulators for gastrointestinal movement and hormonal release.{{cite journal | vauthors = Morley JE, Levine AS, Yamada T, Gebhard RL, Prigge WF, Shafer RB, Goetz FC, Silvis SE | display-authors = 6 | title = Effect of exorphins on gastrointestinal function, hormonal release, and appetite | journal = Gastroenterology | volume = 84 | issue = 6 | pages = 1517–23 | date = June 1983 | pmid = 6840480 | doi = 10.1016/0016-5085(83)90374-8 | doi-access = free }} The breakdown of gliadin, a polymer of wheat proteins, creates amino acids that stop the gluten epitopes from entering the immune system to activate inflammatory reactions. During this process, gluten does not fully break down, thus increasing the presence of gluten exorphins.{{cite journal | vauthors = Pruimboom L, de Punder K | title = The opioid effects of gluten exorphins: asymptomatic celiac disease | journal = Journal of Health, Population, and Nutrition | volume = 33 | issue = 1 | pages = 24 | date = November 2015 | pmid = 26825414 | pmc = 5025969 | doi = 10.1186/s41043-015-0032-y | doi-access = free }} Because of this, researchers think this is what might lead to various diseases.

Research shows the benefits of gluten- and casein-free diets for people with diseases and disorders connected to gluten exorphins. The mechanism behind this is still unknown.{{cite journal | vauthors = Trivedi MS, Shah JS, Al-Mughairy S, Hodgson NW, Simms B, Trooskens GA, Van Criekinge W, Deth RC | display-authors = 6 | title = Food-derived opioid peptides inhibit cysteine uptake with redox and epigenetic consequences | journal = The Journal of Nutritional Biochemistry | volume = 25 | issue = 10 | pages = 1011–8 | date = October 2014 | pmid = 25018147 | pmc = 4157943 | doi = 10.1016/j.jnutbio.2014.05.004 }} There is a possibility that gluten has deleterious effects on the human digestive system. When people are more susceptible to gluten and casein allergies, the weakened intestinal lining allows gluten exorphin to flow.

Names

Gluten exorphins produced by digestion of gliadin is called gliadorphin.

Known members

  • For a key to the single-letter sequences, see {{section link|Amino acid|Table of standard amino acid abbreviations and properties}}.
  • All peptides sequences are assumed to start with NH2- and end with -COOH, unless otherwise stated.

= Gluten exorphin A4 =

  • Structure: GYYP{{cite journal |last1=Fukudome |first1=S |last2=Yoshikawa |first2=M |title=Opioid peptides derived from wheat gluten: their isolation and characterization. |journal=FEBS letters |date=13 January 1992 |volume=296 |issue=1 |pages=107-11 |doi=10.1016/0014-5793(92)80414-c |pmid=1309704}}
  • Part of wheat glutenin sequence.{{cite journal |last1=Fukudome |first1=S |last2=Jinsmaa |first2=Y |last3=Matsukawa |first3=T |last4=Sasaki |first4=R |last5=Yoshikawa |first5=M |title=Release of opioid peptides, gluten exorphins by the action of pancreatic elastase. |journal=FEBS letters |date=4 August 1997 |volume=412 |issue=3 |pages=475-9 |doi=10.1016/s0014-5793(97)00829-6 |pmid=9276449}}

= Gluten exorphin A5 =

  • Structure: GYYPT{{cite journal |last1=Fukudome |first1=S |last2=Yoshikawa |first2=M |title=Opioid peptides derived from wheat gluten: their isolation and characterization. |journal=FEBS letters |date=13 January 1992 |volume=296 |issue=1 |pages=107-11 |doi=10.1016/0014-5793(92)80414-c |pmid=1309704}}
  • Chemical formula: C29H37N5O9
  • Molecular weight: 599.64 g/mol
  • Part of wheat glutenin sequence.

= Gluten exorphin B4 =

  • Structure: YGGW
  • Chemical formula: C24H27N5O6
  • Molecular weight: 481.50 g/mol

= Gluten exorphin B5 =

  • Structure: YGGWL
  • Chemical formula: C30H38N6O7
  • Molecular weight: 594.66 g/mol

= Gluten exorphin C/C5 =

  • Structure: YPISL{{cite journal |last1=Maggioni |first1=Margherita |last2=Stuknytė |first2=Milda |last3=De Luca |first3=Paola |last4=Cattaneo |first4=Stefano |last5=Fiorilli |first5=Amelia |last6=De Noni |first6=Ivano |last7=Ferraretto |first7=Anita |title=Transport of wheat gluten exorphins A5 and C5 through an in vitro model of intestinal epithelium |journal=Food Research International |date=October 2016 |volume=88 |pages=319–326 |doi=10.1016/j.foodres.2015.11.030}}
  • Chemical formula: C29H45N5O8
  • Molecular weight: 591.70 g/mol

= Gliadorphin-7 =

{{main|Gliadorphin-7}}

  • Structure: YPQPQPF
  • Part of wheat giladin sequence.

Clinical significance

Recent research surrounding gluten exorphins has revolved around how the peptides might play a role in various diseases and disorders.

= Celiac disease =

In response to gluten, people with celiac disease will release gluten exorphins as part of the allergic immune response. Due to the weakening of intestinal walls caused by celiac disease, some of these gluten exorphins can make their way through the lining of the intestines and are then absorbed into the bloodstream.{{cite journal | vauthors = Whiteley P, Shattock P, Knivsberg AM, Seim A, Reichelt KL, Todd L, Carr K, Hooper M | display-authors = 6 | title = Gluten- and casein-free dietary intervention for autism spectrum conditions | journal = Frontiers in Human Neuroscience | volume = 6 | pages = 344 | date = 2013 | pmid = 23316152 | pmc = 3540005 | doi = 10.3389/fnhum.2012.00344 | doi-access = free }}

References

{{reflist|30em}}

{{Opioidergics}}

Category:Opioid peptides

Category:Tetrapeptides

Category:Pentapeptides