Monitoring of gluten-free diet compliance in celiac patients by assessment of gliadin 33-mer equivalent epitopes in feces

Comino, Isabel; Real, Ana; Vivas, Santiago; Siglez, Miguel A.; Caminero, Alberto; Nistal, Esther; Casqueiro, Javier; Rodríguez‐Herrera, Alfonso; Cebolla, Ángel; Sousa, Carolina

doi:10.3945/ajcn.111.026708

Cited by 161 publications

(173 citation statements)

References 22 publications

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“…The HMW and LMW glutenin subunits were observed as bands ranging from 75 to 110 kDa and 40 to 45 kDa, respectively, which was consistent with the findings of Battais et al (2003). Bands in the gliadin subunits ranged from 50 to 67 kDa (omega-gliadin) and 33 to 45 kDa (alpha-, beta-, and gamma-gliadin) (Comino et al, 2012). In this study, omega-gliadin was observed around 63 kDa (Fig.…”

supporting

confidence: 79%

Comparison of Allergy-Inducible Wheat Protein Contents among Imported and Domestic Wheat Flours in Korea

Kim

Pak

Kim³

et al. 2016

Journal of Applied Biological Chemistry

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Wheat is a staple food in the Korean diet, which is increasingly becoming westernized. Because most domestic wheat consumption relies on imported wheat, we aimed to evaluate the allergy-inducible protein contents of commercial flours from imported and domestic wheat. Analysis of the protein contents by densitometry suggested that domestic wheat flours contain lower levels of high molecular weight glutenin and omega-gliadin (50 and 34% lower, respectively) than imported wheat flours. Therefore, domestic wheat flours are less likely to cause allergic reactions than imported wheat flours are. Based on the findings of our study, were commend increased consumption of domestic wheat flours to those who are sensitive to allergy.Keywords domestic wheat · gliadin · glutenin · imported wheat · wheat allergy For many years, wheat has been consumed as an important component of bread, pasta, and noodles (Wan et al., 2014). However, allergy-inducible proteins in wheat have been known to cause various food allergies, such as wheat-dependent exerciseinduced anaphylaxis (WDEIA) and celiac disease (Pasha et al., 2013). These proteins are classified into two groups: the albumin/ globulin, water/salt-soluble fraction; and the gluten, water/saltinsoluble fraction (Morita et al., 2009). Gluten fractions are composed of gliadin and glutenin subunits and are known to be the causative agent of wheat-related food allergies (Morita et al., 2009). Among the gliadin types (alpha-, beta-, gamma-, and omega-gliadin), omega-gliadin is mainly responsible for wheatrelated food allergies; and among the glutenin types (high and low molecular weight glutenin [HMW and LMW, respectively]), HMW glutenin is the main culprit (Matsuo et al., 2005;Morita et al., 2009).Despite increased demand for wheat flours in the domestic market, wheat consumption depends heavily on imported wheat flours. Although considerable research on the allergic activity of standardized wheat samples has been performed, there have been few reports of scientific comparative analysis of the allergyinducible components of domestic versus imported wheat in Korea. Thus, we evaluated the major allergy-inducible protein contents of commercial domestic and imported wheat flours. Our results may provide preliminary evidence that domestic wheat has lower allergenic activity than imported wheat.To compare wheat allergy-inducible protein contents in domestic and imported wheat flours, we purchased eight wheat flour samples from a commercial market. We divided the flour samples according to their gluten content (as this determines the flour's use), into strong, medium, and soft flours (Palacios et al., 2004). The samples were further divided into domestic and imported wheat flours (Table 1). Protein contents are presented in Table 1 based on the nutrition labels of the respective products.To extract the total protein in wheat flours, 100 mg of wheat flour was treated with 1 mL of borate extraction buffer (pH 10.0) This is an Open Access article distributed under the terms of the Crea...

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confidence: 79%

Comparison of Allergy-Inducible Wheat Protein Contents among Imported and Domestic Wheat Flours in Korea

Kim

Pak

Kim³

et al. 2016

Journal of Applied Biological Chemistry

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“…The size of gliadins is between 33 and 67 kDa and that of glutenins is between 75 and 110 kDa (Battais et al 2003;Kim et al 2016). Among gliadins, the size of omega-5 gliadin, which is a major inducer of WDEIA, is between 50 and 67 kDa (Comino et al 2012). By considering the characteristics of wheat proteins, we suggest that crude antigens extracted with PBS mostly include salt-soluble proteins; that is, non-gluten proteins.…”

Section: Resultsmentioning

confidence: 99%

Differential induction of allergy responses by low molecular weight wheat proteins from six wheat cultivars

Cho

Lee

Hwang

et al. 2017

JABC

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Although wheat is a common staple food in the world, some people suffer from a variety of wheat allergies. For example, wheat-dependent exercise-induced anaphylaxis is induced in the gastrointestinal tract by wheat proteins. Relatively high molecular weight proteins that are salt-insoluble induce many wheat allergies. In the present study, we investigated the induction of an allergy response using crude wheat proteins, which are relatively low molecular weight, salt-soluble proteins. The crude antigen used in this study was extracted using phosphate buffered saline. When the antigen extracts from various wheat cultivars were orally administered, differentiable degrees of allergy responses were observed as measured by serum IgE and histamine secretion compared to the control. Serum IgE levels increased following administration of three of the wheat extracts. This evidence suggests that a combination of salt-soluble wheat proteins could be antigens for the induction of various allergy responses.

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“…The benefit of a gluten-free diet have all patients with celiac disease, regardless of degree of enteropathy [37]. Adherence to a gluten-free diet may be measured using a special questionnaire [35] or by measuring 33-mer gliadin epitope in the stool [33,34]. Clinical symptoms may persist even after the deployment of a gluten-free diet [38], the first measure is necessary to carefully examine adherence to diet.…”

Section: Gluten Free Diet and Its Consequences Celiac Disease And Glmentioning

confidence: 99%

Nutrition in Celiac Disease

Kohout¹

2016

IJCD

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Nutrition plays a key role in patients with celiac disease. Gluten-free diet is main therapeutic option despite of new possibilities keeping the intestinal barrier, modulation of gut microbiome or extraction of gluten from the diet. The prevention of formation the autoimmune reaction against gluten in genetically predisposed patients is the addition of small amount of gluten-rich food during breastfeeding between 4th and 7th months of life. The possible prevention at a later age could include the keeping of gluten-free diet during stress-induced damage of intestinal barrier and/or the influence of gut microbiom using probiotics.Gluten-free diet become to be new phenomenon, new strategy for non-celiac population despite of absency of proven benefits for them. There are defined new clinical entities of gluten intolerance, especially non-celiac gluten sensitivity, but its differentiation from irritable bowel syndrome is very difficult. This issue will require further research.

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Monitoring of gluten-free diet compliance in celiac patients by assessment of gliadin 33-mer equivalent epitopes in feces

Cited by 161 publications

References 22 publications

Comparison of Allergy-Inducible Wheat Protein Contents among Imported and Domestic Wheat Flours in Korea

Comparison of Allergy-Inducible Wheat Protein Contents among Imported and Domestic Wheat Flours in Korea

Differential induction of allergy responses by low molecular weight wheat proteins from six wheat cultivars

Nutrition in Celiac Disease

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