Cereal Proteins

Cereals have a protein content of about 10%, which are classified by their solubility according to Thomas Burr Osborne (1919, The vegetable proteins.):

Albumins + globulins: soluble in saline
Prolamins: soluble in ethanol
Glutelins: soluble in propanol/urea/DTE

Prolamins and glutelins like gliadin and glutenin from wheat play a crucial role in celiac disease pathophysiology.

Cereal protein extracts are available for:
  • Barley
  • Spelt
  • Rice
  • Rye
  • Oat
  • Corn
  • Wheat
  • Millet       
  • Soy (corresponding protein extracts)
  •  Wheat Durum

Pure gliadin peptides, recombinantly produced in E. coli (fused to a carrierprotein), are available for γ-gliadin (26 mer, aa 59-84) as well as α-gliadin (33mer, aa 57-89). For these gliadin-peptides also the deamidated versions are available.

  • News  

    • Press release: Dr. Falk Pharma and Zedira announce completion of phase 1b clinical trial of ZED1227 for the treatment of celiac disease and move on to proof of concept study
    • Pressemitteilung: Dr. Falk Pharma und Zedira geben den Abschluss der Phase 1b-Studie für ZED1227 zur Zöliakie-Therapie bekannt und planen Start der Wirksamkeitsstudie
  • Blog

  • Events  

    • 17th International Celiac Disease Symposium

      08.09.2017 - 10.09.2017
      New Delhi, India

    • NLSDays 2017

      12.09.2017 - 14.09.2017
      Malmö, Sweden

    • BIO-Europe

      06.11.2017 - 08.11.2017
      Berlin, Germany

    • MEDICA

      13.11.2017 - 16.11.2017
      Düsseldorf, Germany

    • Gordon Research Conference on: Transglutaminases in Human Disease Processes

      16.06.2018 - 17.06.2018
      Les Diablerets, Switzerland