Secalin is a prolamin glycoprotein found in the grain rye, Secale cereale. [1] [2] Secalin is one of the forms of gluten proteins that people with coeliac disease cannot tolerate, and thus rye should be avoided by people with this disease.

Nov 30, 2021 · Prolamins, alcohol soluble storage proteins of the Triticeae tribe of Gramineae family, are known as gliadin, secalin and hordein in wheat, rye and barley respectively.

6.1 Secalin. Rye, less economically significant than other grains, has secalins as its main storage proteins. Secalin contains four major polypeptides (high molecular weight >100 kDa, ≈7%; γ-75 kDa, ≈46%; ω-50 kDa, ≈17%; γ-40 kDa, ≈24%) rich in …

Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties.

Secalin proteins are a prolamin (alcohol-soluble) group of seed storage proteins present in rye grain. These proteins can be classified into four major groups: (I) the high-molecular-weight (HMW) secalins; (II) the Mr 40 K γ-secalins; (III) the Mr 75 K γ-secalins; and (IV) the ω-secalins .

In the current study, secalin elicited toxic reactions in intestinal Caco-2 epithelial cells similarly to gliadin: it induced epithelial cell layer permeability, tight junctional protein occludin and ZO-1 distortion and actin reorganization.

The meaning of SECALIN is a prolamin obtained from rye.

Mar 1, 2021 · Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties.

Secalin is a fraction found in the cereal rye that is equivalent to gliadin in wheat and hordein in barley. Rye secalin-derived tripeptides have been found to have zinc chelating capacity and can inhibit TACE activity.

From a scientific point of view, using the term “gluten” to describe storage proteins of rye, barley and oats is not completely correct as the coeliac-toxic fractions of these cereals are termed secalin, hordein and avenin, respectively.