Wheat ω-5 gliadin is a major allergen in children with immediate allergy to ingested wheat

Palosuo, Kati; Varjonen, Elina; Kekki, Outi-Maria; Klemola, Timo; Kalkkinen, Nisse; Alenius, Harri; Reunala, Timo

doi:10.1067/mai.2001.118602

Cited by 217 publications

(178 citation statements)

References 34 publications

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“…One of the important findings in allergology was to prove that ω-5 gliadins are the main allergens involved in wheat-dependent exerciseinduced anaphylaxis (WDEIA) -the most dangerous, life threating form of wheat allergy [16][17][18]. Omega-5 gliadins may also trigger other wheat allergies, described as exerciseinduced wheat allergy (EIWA) [18].…”

Section: Introductionmentioning

confidence: 99%

Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes

Skoczowski¹,

Obtułowicz²,

Czarnobilska³

et al. 2017

Ann Agric Environ Med.

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Skoczowski A, Obtułowicz K, Czarnobilska E, Dyga W, Mazur M, Stawoska I, Waga J. Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes. Ann Agric Environ Med. 2017; 24(2): 229-236. doi: 10.5604/12321966.1233572 Abstract Introduction and objective. Gluten proteins (gliadins and glutenins) are polymorphic wheat storage proteins of allergenic properties. Significant differences in chemical composition between both protein groups allow to expect highly specific immunological response of individual subunits and fractions in reactions with IgE sera of people allergic to wheat. The aim of these studies was to identify and characterize the most allergenic gluten proteins (GP) and nongluten proteins (NGP) occurred in two closely related wheat hybrid genotypes. Materials and method. 3xC and 3xN wheat hybrids, which differ strongly in regard of gliadin composition, were analyzed. Seven people manifesting different symptoms of wheat allergy donated sera for the experiment. The technique of immunoblotting after SDS-PAGE was used for identification of allergenic subunits and fractions among GP and NGP. Immunologically active protein bands were visualized by chemiluminescence. Results. Great variation of immunodetection spectra was observed. Results of immunoblotting showed LMW glutenins to be of highest, gliadins of medium, while NGP of lowest allergenicity for selected patients. The 43-kDa and 47-kDa LMW glutenin subunits, 40-kDa and 43-kDa γ-gliadin fractions and 49-kDa NGP can be considered as the most immunoreactive among all protein bands separated by SDS-PAGE. Conclusion. The observed differentiation of immunodetection spectra allows to model highly specific IgE-binding profiles of allergenic wheat proteins attributed to individual patients with symptoms of gluten intolerance. Highly immunoreactive subunits and fractions among GP and NGP were identified. The observed immunoreactivity of 49 kDa NGP is worth to emphasize, as it has never been reported as wheat allergenic protein before.

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Section: Introductionmentioning

confidence: 99%

Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes

Skoczowski¹,

Obtułowicz²,

Czarnobilska³

et al. 2017

Ann Agric Environ Med.

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“…Ability of IgE to bind gliadins extracted from GDLs genotypes lacking proteins controlled by Gli D1, Gli B1 and Gli B2 loci was lower by about 6%, 18% and 7% respectively. The highest decrease of immunoreactivity was observed in GDL lacking the ω-5 gliadin band confirming the highest allergenicity and immunodominant character of ω gliadins in allergies to wheat, especially ω-5 fractions that may trigger WDEIA [21,22]. However, decrease of IgE binding with GDL of reduced number of β fractions confirms our previous results on immunoreactivity of individual, purified gliadins indicating that other gliadin groups (besides the ω gliadins) may also share allergenicity of the protein complex [23].…”

Section: Discussionmentioning

confidence: 99%

Null Alleles in Gliadin Coding Loci and Wheat Allergenic Properties

Waga¹,

Zientarski²,

Szaleniec³

et al. 2013

AJPS

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Wheat gliadin proteins-an important, nutritional component of many food products may also act as allergenic proteins causing various, clinical symptoms of IgE-mediated food allergies. Gliadins are coded by six complex loci on the chromosomes 1A, 1B, 1D, 6A, 6B and 6D of wheat genome. Each of the loci coding from a few to a dozen of polypeptides may spontaneously mutate to inactive gene variants called null alleles that do not code any proteins at all. The aim of the present work was to find out whether null alleles in some gliadin coding loci may decrease wheat allergenic properties. Six winter wheat genotypes: gliadin deletion lines (GDL) containing null alleles on 1D, 1B and 6B chromosomes and control lines (CL) containing active gene variants in all gliadin coding loci, were developed using plant breeding methods. Allergenic properties of the six analyzed hybrids were estimated by ELISA using polled sera of five patients allergic to gluten. Estimated immunoreactivity of GDLs was from 6% to 18% lower as compared with CLs. The obtained results evidenced that gliadin null alleles decrease wheat allergenic properties and may be used as parental forms for breeding of hypoallergenic wheat genotypes.

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“…Similarly, Morita et al (2001), using a RAST inhibition test to gluten by using purified gamma-gliadin, showed that this was the most important allergen in four adult patients with wheat-dependent, exercise-induced anaphylaxis. The omega-gliadin allergen, previously believed specific only for wheat-dependent, exercise-induced anaphylaxis, was subsequently found as the causative allergen also in a group of 18 children with atopic dermatitis (Varjonen et al, 2000) and in a group of 19 children with immediate hypersensitivity symptoms evoked by blinded or open wheat oral challenge (Palosuo et al, 2001a).…”

Section: Wheatmentioning

confidence: 99%

“…Niggemann et al (2001) provided evidence that nonIgE mediated mechanisms are responsible for over 20% of positive challenge reactions to wheat in children with atopic dermatitis. More recently, the Finnish group already mentioned (Palosuo et al, 2001a) showed immediate (48%) and delayed (20%) hypersensitivity symptoms in 27 out of 40 children submitted to open or double blind oral wheat challenge, recruited on the basis of a history suggestive of wheat allergy. The interesting result was that IgE antibodies to the gluten fraction of wheat were not detected in the 8 children with delayed symptoms, while they were detected in the majority (84%) of the children with immediate symptoms.…”

Section: Wheat and Other Gluten-containing Cerealsmentioning

confidence: 99%

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

2004

EFS2

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Wheat ω-5 gliadin is a major allergen in children with immediate allergy to ingested wheat

Cited by 217 publications

References 34 publications

Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes

Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes

Null Alleles in Gliadin Coding Loci and Wheat Allergenic Properties

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

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