Physicochemical Analysis, Electrophoretic Characterization and Verifica-tion of the Protein Fractions Responsible for Celiac Disease of Wheat Varieties Imported and Grown in Western Algeria

Abstract

Celiac disease is an inflammatory enteropathy induced by ingestion of wheat proteins. This study aims to verify the protein quality of wheat varieties that are either grown in or imported into Western Algeria, by carrying out physi-cochemical and electrophoretic characterisations of the gluten proteins. We carry out physicochemical analysis of thirty-four samples of durum and bread wheat, with regard to gluten proteins. The quality of gluten was ap-preciated by Zeleny volume of bread wheat and the SDS sedimentation test for durum wheat. Meanwhile, we also characterized glutenins and gliadins into thirteen cereal varieties by monodimensional electrophoresis on SDS-PAGE and Acid-PAGE respectively. The results showed that gluten levels ranges varied from 26.82±3.99% to 56.1±1.43%. The values of the total pro-tein content had the range of 11.35±0.42% to 20.57±0.98%. The varieties studied had Zeleny values between 7.79±1.45 mL to 40.07±2.96 mL for bread wheat, and the SDS sedimentation volume ranged from 24.5±0.70 mL to 51.25±2.47 mL for durum varieties. The analysis of the glutenin and gliadin composition of the wheat varieties by electrophoresis showed the existence of α- and ω-gliadins subunits, responsible for celiac disease. Furthermore, the results revealed the presence of gliadin subunits "γ-45" and glutenins "GS-LMW Type2" related to the good quality of gluten in some varieties of wheat. As a result, we can conclude that the wheat consumed in Western Algeria has a good quality of storage proteins. Therefore, it is far from being responsible for the decrease of celiac disease in this region.