Comparative in-silico Study of The Major Prolamin Protein of Wheat and Rice in Relation to Celiac Disease

Abstract

Celiac disease, an autoimmune disease, practically an immune response to consuming gluten protein popularly present in wheat, rye and barley, resulting “leaky gut “an inflammation of small intestine inner lining. Since wheat is enough infamous for being responsible for either celiac disease or gluten sensitivity, rice has become the only reliable source of staple around the world among people with gluten sensitivity. Glutenin and gliadin are thought to be responsible for the problem and glutenin is thought to be non-toxic. Rice proteins is in rich glutelin (oryzenin) and prolamins. The most common type of glutelin is glutenin and more recent studies reveal that in primary amino acid structure, there’s great similarities and homogeneities between glutelin and gliadin. Not only that the comparison between the prolamin structure can be an indicator how it is related to even avenin sensitivity. Hence, having celiac disease can be triggered by consuming rice. Sequence alignment of proteins and phylogenetic tree has been done with these proteins to understand their homology and prediction of 3D structure. The superimposed structures of the proteins revealed the structural similarities and deviations as well as other enigmatic links with other allergens like cocosin.