Different levels of humoral immunoreactivity to different wheat cultivars gliadin are present in patients with celiac disease and in patients with multiple myeloma

Konić-Ristić, Aleksandra; Dodig, Dejan; Krstic, Radmilo; Jelić, S; Stanković, Ivan; Ninkovic, Aleksandra; Radic, Jelena; Besu, Irina; Bonaci-Nikolic, Branka; Jojic, Njegica; Djordjevic, Milica; Popović, D. S.; Juranić, Zorica D.

doi:10.1186/1471-2172-10-32

Cited by 13 publications

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“…This confirms observations made by others with in vitro systems: durum and emmer had less adverse effects on intestinal mucosa than bread wheat (Aurichio et al, 1982;Pogna et al, 2008). With ELISA R5, Konic-Ristic et al (2009) have also reported that durum wheat contains less coeliac-active epitopes than bread wheat.…”

Section: Relative Gluten Toxicity Of Wheat Typessupporting

confidence: 89%

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Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

Gélinas

McKinnon

2016

Int J of Food Sci Tech

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Differences in the level of coeliac-active gluten epitopes in wheat might have some significance for individuals reporting noncoeliac gluten sensitivity. The aim of this study was to compare the reactivity of epitopes towards ELISA R5 and G12 monoclonal antibodies in ancient (emmer; Khorasan wheat; spelt) and modern wheat (common bread wheat; durum), and to check whether the bread-making process leads to the degradation of epitopes. Data from ELISA R5 and G12 did not match gluten dry weight in wheat. Bread dough fermentation and extensive baking did not change the reactivity of coeliac-active epitopes towards monoclonal antibodies. Compared to hexaploid bread-type wheat (spelt; common bread wheat), ancient and modern pasta-type tetraploid wheat (emmer; Khorasan; durum) had less epitopes reactive towards ELISA R5 and G12 and might be preferable for wheat-sensitive individuals looking for food with reduced coeliac-active epitopes.

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Section: Relative Gluten Toxicity Of Wheat Typessupporting

confidence: 89%

“…With ELISA R5, Konic‐Ristic et al . () have also reported that durum wheat contains less coeliac‐active epitopes than bread wheat.…”

Section: Discussionmentioning

confidence: 97%

Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

Gélinas

McKinnon

2016

Int J of Food Sci Tech

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“…However, a recent paper demonstrated that common wheat, rye, and barley cultivars varied in this ratio, and the gluten content will be overestimated using the general conversion factor (WIESER & KOEHLER, 2009). Many studies have focused on the diversity of the celiac-toxic protein profi le of cereals, and have shown that there are differences in the immunogenic prolamin content not only among wheat, barley, and oat species but within cultivars, too (KONIC-RISTIC et al, 2009;COMINO et al, 2011COMINO et al, , 2012PRANDI et al, 2012). This diversity relates to different expression patterns of storage proteins, which is primarily determined genetically, but it is also infl uenced by environmental factors, such as soil composition, weather, infections, heat or cold shock (DUPONT & ALTENBACH, 2003;WIESER et al, 2004).…”

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confidence: 99%

ELISA response and gliadin composition of different wheat cultivars grown in multiple harvest years

et al. 2017

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In special dietary products for people intolerant to gluten, gluten content is not supposed to exceed the regulatory thresholds. Enzyme-linked immunosorbent assays (ELISAs) are routinely used to quantitate gluten in these products. They measure gliadin/gluten with high specifi city and sensitivity, but they have some limitations. Quantitative and qualitative variability of the target proteins among wheat cultivars is a factor that may cause inaccurate results. One of the aims of this work was to characterize the protein composition of fi ve wheat cultivars grown in multiple harvest years and their blends by reversed-phase high-performance liquid chromatography (RP-HPLC). The gliadin/gluten content of these wheat fl ours was also analysed with two commercial ELISA kits. The effect of differences in protein profi les between the fl ours from an individual cultivar and the blend of fi ve cultivars, harvest years, as well as processing procedures (dough forming and baking) on the results of two ELISA kits was investigated and their relative magnitude was determined. Among the factors investigated, the differences between fl ours had the greatest impact on gliadin recoveries.Keywords: wheat fl our, protein composition, gluten-free, gliadin/gluten, incurred matrix, ELISAThe ingestion of food from gluten-containing grains can trigger a number of harmful reactions in susceptible individuals, e.g. celiac disease, wheat allergy, and non-celiac gluten sensitivity. Gluten (especially its prolamin fraction) from wheat, rye, and barley is the precipitating factor for celiac disease . Patients must eliminate these grains from their diet, because currently this is the only effective strategy to avoid the symptoms (SABATINO et al., 2013). Two thresholds are defi ned: the terms 'gluten-free' and 'very low gluten' mean that the gluten content in these products is below 20 and 100 mg kg -1, respectively (COMMISSION OF THE EUROPEAN COMMUNITIES, 2009). Reliable analytical methods are needed to assess the gluten content of these products and to enforce regulations. Currently, immunochemical assays (enzyme-linked immunosorbent assays (ELISAs) and lateral fl ow devices (LFDs)) are the preferred methods for determining such low amounts of protein. However, gluten quantitation with ELISA is accompanied by numerous problems, because gluten is a complex mixture of heterogeneous proteins with different solubility, composition, and immunoreactivity (DIAZ- .Most commercial gluten immunoassays are based on determining prolamins, which are soluble in aqueous alcohols (SCHERF & POMS, 2016). Although the primary structure of prolamins appears to be relatively stable, food processing might induce post-translational * To whom correspondence should be addressed. Phone: +36-1-463-1419; fax: +36-1-463-3855; e-mail: tomoskozi@mail.bme.huThis is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium for non-commercial purposes, provid...

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“…The ELISA assay is based on a monoclonal antibody R5, which recognizes epitopes of amino acid sequences QQPFP, QQQFP, LQPFP, and QLPFP in wheat gliadins and corresponding proteins from barley (hordeins) and rye (secalins) (Kahlenberg et al, 2006;Konic-Ristic et al, 2009;Van Eckert et al, 2010). Although R5 antibody is declared to have no cross-reactivity with oat proteins, avenins may contain QQQPF sequences and they can also react properly with R5 antibody (Comino et al, 2011;Ellis et al, 1998;Osman et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

Oat raw materials and bakery products – amino acid composition and celiac immunoreactivity

Mickowska

Litwinek

Gambuś

2016

Acta Sci Pol Technol Aliment

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Background. The aim of this study was to compare the biochemical and immunochemical properties of avenins in some special oat raw materials and additionally the possibility of using them as a raw material for the gluten-free bakery products. Materials and methods. The compared oat raw materials were -oat fl akes, commercial oat fl ours (including gluten-free oat fl our) and residual oat fl our, which is by-product of β-glucan preparation. Biochemical characteristic included amino acid compositions and SDS-PAGE profi les of extracted avenins. The immunochemical reactivity with polyclonal anti-gluten and monoclonal anti-gliadin antibodies was evaluated qualitatively and quantitatively by immunoblotting and ELISA methods. Additionally, experimental bakery products made of examined raw materials were assessed according to their suitability for the celiac patients' diet. Results. The highest protein content was measured in the β-glucan preparation "Betaven" and gluten-free oat fl our. Proteins of all materials are rich in glutamic and aspartic acid, leucine and arginine. Proportions of amino acids in avenins extracted from most of oat raw materials are similar, excluding gluten-free oat fl our, which has a very low avenin content and proportions of individual amino acids are diff erent. The SDS-PAGE protein pattern consisted of proteins with molecular weight of about 25-35 kDa. Polyclonal anti-gluten antibody recognized all protein fractions of molecular weight higher than 20 kDa. Quantitative ELISA analysis shows that the majority of samples has a gliadin-like protein content within the range of 80-260 mg/kg, excluding gluten-free fl ours and corresponding bakery products. Altogether, β-glucan preparation has extremely high level of gliadin-like proteins. Conclusion. In the examined oat raw materials and foods the contents of immunoreactive amino acid sequences exceeded the limit of 20 mg/kg (considered as gluten-free) except for gluten-free fl ours (oat and the prepared mixture) and the bakery products based on gluten-free fl ours. Unfortunately, the rest of oat raw materials and products cannot be considered gluten-free.

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Different levels of humoral immunoreactivity to different wheat cultivars gliadin are present in patients with celiac disease and in patients with multiple myeloma

Cited by 13 publications

References 13 publications

Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

ELISA response and gliadin composition of different wheat cultivars grown in multiple harvest years

Oat raw materials and bakery products – amino acid composition and celiac immunoreactivity

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Different levels of humoral immunoreactivity to different wheat cultivars gliadin are present in patients with celiac disease and in patients with multiple myeloma

Cited by 13 publications

References 13 publications

Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

ELISA response and gliadin composition of different wheat cultivars grown in multiple harvest years

Oat raw materials and bakery products &#8211; amino acid composition and celiac immunoreactivity

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Oat raw materials and bakery products – amino acid composition and celiac immunoreactivity