{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T15:22:28Z","timestamp":1787239348128,"version":"build-2736575974"},"reference-count":30,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2009,11,17]],"date-time":"2009-11-17T00:00:00Z","timestamp":1258416000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biopolymers"],"published-print":{"date-parts":[[2010,5]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Copolymers of sodium 4\u2010styrene sulfonate (SS) and hydroxyethyl methacrylate (HEMA) were investigated as sequestrants of \u03b1\u2010gliadin, a gluten protein, for the treatment of gluten intolerance. The interactions of \u03b1\u2010gliadin with poly(SS) and poly(HEMA\u2010\n                    <jats:italic>co<\/jats:italic>\n                    \u2010SS) with 9 and 26 mol% SS content were studied at gastric (1.2) and intestinal (6.8) pH using circular dichroism and measurements of turbidity, dynamic light scattering and zeta potential. The interactions and their influence on \u03b1\u2010gliadin secondary and aggregated structures depended mainly on the ratio of polymer negative and protein positive charges at pH 1.2, and on polymer SS content at polymer concentrations providing in excess of negative charges at either pH. Poly(SS) could not form complex particles with \u03b1\u2010gliadin in a sufficient excess of negative charges. Copolymerization with HEMA enhanced the formation of complex particles. Poly(HEMA\u2010\n                    <jats:italic>co<\/jats:italic>\n                    \u2010SS) with intermediate SS content was found to be the most effective sequestrant for \u03b1\u2010gliadin. This study provides insight into design considerations for polymer sequestrants used in the supportive treatment of celiac disease. \u00a9 2009 Wiley Periodicals, Inc. Biopolymers 93:418\u2013428, 2010.\n                  <\/jats:p>\n                  <jats:p>This article was originally published online as an accepted preprint. The \u201cPublished Online\u201d date corresponds to the preprint version. You can request a copy of the preprint by emailing the Biopolymers editorial office at biopolymers@wiley.com<\/jats:p>","DOI":"10.1002\/bip.21352","type":"journal-article","created":{"date-parts":[[2009,11,17]],"date-time":"2009-11-17T15:02:43Z","timestamp":1258470163000},"page":"418-428","source":"Crossref","is-referenced-by-count":23,"title":["Interaction of \u03b1\u2010gliadin with polyanions: Design considerations for sequestrants used in supportive treatment of celiac disease"],"prefix":"10.1002","volume":"93","author":[{"given":"Li","family":"Liang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maud","family":"Pinier","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jean\u2010Christophe","family":"Leroux","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muriel","family":"Subirade","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2010,2,18]]},"reference":[{"key":"e_1_2_7_2_2","doi-asserted-by":"publisher","DOI":"10.1146\/annurev.immunol.18.1.53"},{"key":"e_1_2_7_3_2","doi-asserted-by":"publisher","DOI":"10.1056\/NEJMcibr035033"},{"key":"e_1_2_7_4_2","doi-asserted-by":"publisher","DOI":"10.7326\/0003-4819-142-4-200502150-00011"},{"key":"e_1_2_7_5_2","doi-asserted-by":"publisher","DOI":"10.1126\/science.1074129"},{"key":"e_1_2_7_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(03)13803-2"},{"key":"e_1_2_7_7_2","doi-asserted-by":"publisher","DOI":"10.1021\/ie040290i"},{"key":"e_1_2_7_8_2","doi-asserted-by":"publisher","DOI":"10.1126\/science.1145951"},{"key":"e_1_2_7_9_2","doi-asserted-by":"publisher","DOI":"10.1086\/506349"},{"key":"e_1_2_7_10_2","doi-asserted-by":"publisher","DOI":"10.1053\/j.gastro.2008.09.016"},{"key":"e_1_2_7_11_2","doi-asserted-by":"publisher","DOI":"10.1002\/bip.21109"},{"key":"e_1_2_7_12_2","doi-asserted-by":"publisher","DOI":"10.1021\/bm050592j"},{"key":"e_1_2_7_13_2","doi-asserted-by":"publisher","DOI":"10.1021\/jp0632891"},{"key":"e_1_2_7_14_2","unstructured":"Leroux J. 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