Wheat gliadin deamidated by cation-exchange resins induces oral tolerance in a mouse model of wheat allergy

Abe, Ryosuke; Matsukaze, Narumi; Yamaguchi, Yusuke; Akao, Makoto; Kumagai, Hitoshi; Kumagai, Hitomi

doi:10.31665/jfb.2018.2147

Cited by 5 publications

(3 citation statements)

References 39 publications

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“…For example, Lactobacillus helveticus -fermented soy protein isolate showed up to 100% reduction in immunoglobulin E reactivity, while the fermentation induced by Lactobacillus plantarum strains decreased by 83.8–94.8% [ 133 ]. Chemical modification techniques through deamidation by cation-exchange resins could also decrease the oral allergenicity in vitro and in vivo of gliadin, a major allergen in wheat [ 134 ].…”

Section: Effects Of the Different Modification Approaches On Nutritional Quality Bioactivity And Techno-functionalities Of Plant-based Prmentioning

confidence: 99%

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Gomes

Sobral

2021

Molecules

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The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.

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Section: Effects Of the Different Modification Approaches On Nutritional Quality Bioactivity And Techno-functionalities Of Plant-based Prmentioning

confidence: 99%

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Gomes

Sobral

2021

Molecules

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“…We have developed a technique to deamidate proteins without causing peptide-bond hydrolysis, using carboxylated cation-exchange resins [13][14][15]. We have also shown that the deamidation of glutamine resides is quite effective to reduce allergenicity of orally administered gliadin [16,17], and that oral administration of deamidated gliadin induces oral tolerance [18]. However, the mechanism of cutaneous sensitization to induce wheat allergy would be different from that of oral sensitization.…”

Section: Introductionmentioning

confidence: 99%

Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration

Abe

Matsukaze

Kobayashi

et al. 2020

Foods

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Hydrochloric acid (HCl)-treated wheat protein (HWP) is widely used in various products, including foods, cosmetics and shampoos. Recently, immediate hypersensitivity towards facial soap containing HWP has been reported. HCl treatment of protein causes hydrolysis not only of main-chain amide bonds (peptide-bond hydrolysis) but also of side-chain ones (deamidation). We have already reported that gliadin, the main allergen in wheat, reduces allergenicity and increases digestibility by deamidation, indicating that deamidation and peptide-bond hydrolysis are effective to reduce the allergenicity of wheat protein. However, transdermally administered HWP is assumed to induce sensitization to orally administered wheat protein even in those who have been taking wheat products daily before sensitization. The present study was conducted to examine which structural change is responsible for the induction of cutaneous sensitization by comparing the allergenicity of deamidated and/or peptide-bond-hydrolyzed wheat gliadin. Because we have developed a deamidation method without causing peptide-bond hydrolysis, only deamidated wheat gliadin is available. Therefore, after deamidated-only, hydrolyzed-only, and deamidated and hydrolyzed gliadins were transdermally administered to mice for several weeks, the corresponding gliadin was intraperitoneally administered and allergenicity was evaluated. Transdermal administration of deamidated and hydrolyzed gliadin induced severe allergic reaction, while that of deamidated-only and hydrolyzed-only gliadin showed almost no allergic response. This result indicates that both deamidation and peptide-bond hydrolysis are necessary to increase the allergenic potency of transdermally administered wheat gliadin.

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“…A few studies have reported that enzymatic hydrolysis and deamidation of gliadin could increase its solubility in water and reduce its allergenicity in regard to the IgE level [10]. Deamidation of gliadin using cation-exchange resins could induce oral tolerance, regardless of whether deamidated gliadin was applied before or after gliadin sensitization [10][11][12]. Enzymatic hydrolysis combined with acid deamidation has been shown to increase the solubility, foaming, and emulsifying properties of gluten [13].…”

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confidence: 99%

Induction of Oral Tolerance by Pepsin-Digested Gliadin Retaining T Cell Reactivity in a Mouse Model of Wheat Allergy

Miyakawa

Takano

et al. 2020

Int Arch Allergy Immunol

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Background: Wheat is known as the most widely consumed food all over the world. Although many types of wheat allergy have been recognized, their treatment still has a long way to go due to the complex pathogenesis. Oral immunotherapy (OIT) is under investigation for the treatment of wheat allergies. Previous studies have demonstrated that OIT using intact wheat allergens can induce tolerance, but is accompanied by a high risk of anaphylactic reactions. Objectives: Our objective was to prepare modified wheat allergens with hypoallergenic and tolerance-inducing properties to reduce adverse effects during immunotherapy. Methods: Wheat gliadin was degraded by hydrolysis with pepsin and trypsin, and then the hydrolysate was deamidated with hydrochloric acid. The IgE-binding capacity and T cell reactivity of the degraded gliadins were evaluated in vitro. Pepsin-di-gested gliadin (peptic-GLI) was applied in a mouse model to investigate whether it would induce oral tolerance. Results: Degradation with pepsin decreased IgE-binding capacity and maintained T cell reactivity. Oral administration of peptic-GLI to mice before sensitization and challenge with gliadin could significantly suppress the production of IgE, IgG1, and type 2 T helper cytokines. Moreover, the development of anaphylactic reactions and allergic responses of the small intestine induced by gliadin challenge were inhibited by oral administration of peptic-GLI. Conclusions: The findings of this study indicate that peptic-GLI with low allergenicity and potential for tolerance induction may become useful in wheat immunotherapy with less adverse effects.

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Wheat gliadin deamidated by cation-exchange resins induces oral tolerance in a mouse model of wheat allergy

Cited by 5 publications

References 39 publications

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration

Induction of Oral Tolerance by Pepsin-Digested Gliadin Retaining T Cell Reactivity in a Mouse Model of Wheat Allergy

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