Abstract
As one of the eight foods that account for 90 % of food allergies, wheat must be excluded from the diet in patients suffering from wheat allergies. From studies of wheat-dependent exercise-induced anaphylaxis (WDEIA), which has been used as a model to develop hypoallergenic wheat, we now know that the gluten fraction of wheat protein, particularly ω-5 gliadin and high-molecular-weight (HMW)-glutenin, is responsible for the allergic response. However, studies of allergic responses with WDEIA have been performed with a single wheat cultivar. Thus, in an effort to provide more information for the development of hypoallergenic wheat, we compared various cultivars with different countries of origin and characteristics. For the first step, we compared the allergen contents (ω-5 gliadin and HMW-glutenin) in each cultivar and the allergic response caused by each cultivar. Domestic wheat cultivars had lower contents of ω-5 gliadin and HMW-glutenin than those of imported wheat cultivars. Additionally, some cultivars caused varying allergic responses due to their allergen components. From regression analysis of allergen contents and allergic responses in vivo, we suggest a prediction model to estimate the extent of allergic response based on the ω-5 gliadin and HMW-glutenin contents. Further studies are needed to analyze the biological interactions between allergens from various cultivars and allergic response factors.
This is a preview of subscription content, log in via an institution to check access.
References
Bodinier M, Leroy M, Ah-Leung S, Blanc F, Tranquet O, Denery-Papini S, Wal JM, Adel-Patient K (2009) Sensitization and elicitation of an allergic reaction to wheat gliadins in mice. J Agric Food Chem 57:1219–1225
Branum AM, Lukacs SL (2008) Food allergy among U.S. children: trends in prevalence and hospitalizations. NCHS Data Brief 10:1–8
Cho DY, Lee MK, Kim EA, Lee SY (2015) Analysis of the isoflavone content, antioxidant activity, and SDS-PAGE of cheese analogs produced with different proteolysis and soymilk residue content. J Korean Soc Appl Biol Chem 85:501–509
Cornec M, Popineau Y, Lefebvre J (1994) Characterization of gluten subfractions by SE-HPLC and dynamic rheological analysis in shear. J Cereal Sci 19:131–139
Gourbeyre P, Denery-Papini S, Larre C, Gaudin JC, Brossard C, Bodinier M (2012) Wheat gliadins modified by deamidation are more efficient than native gliadins in inducing a Th2 response in Balb/c mice experimentally sensitized to wheat allergens. Mol Nutr Food Res 56:336–344
Hischenhuber C, Crevel R, Jarry B, Maki M, Moneret-Vautrin DA, Romano A, Troncone R, Ward R (2006) Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease. Aliment Pharmacol Ther 23:559–575
Jang Y-R, Beom H-R, Kim J-B, Park C-S, Kim Y-T, Kang C-S, Lim S-H, Kim Y-M, Lee J-Y (2016) Allelic analysis of omega-5 gliadin (Gli-B1) in Korean wheat cultivars. Korean J Breed Sci 48:159–167
Kasarda DD (2013) Can an increase in celiac disease be attributed to an increase in the gluten content of wheat as a consequence of wheat breeding? J Agric Food Chem 61:1155–1159
Kim JH, Pak PJ, Kim J-G, Cheong Y-K, Kang C-S, Lee NT, Chung N (2016) Comparison of allergy-inducible wheat protein contents among imported and domestic wheat flours in Korea. J Appl Biol Chem 59:1–3
Matsuo H, Morita E, Tatham AS, Morimoto K, Horikawa T, Osuna H, Ikezawa Z, Kaneko S, Kohno K, Dekio S (2004) Identification of the IgE-binding epitope in omega-5 gliadin, a major allergen in wheat-dependent exercise-induced anaphylaxis. J Biol Chem 279:12135–12140
Matsuo H, Kohno K, Niihara H, Morita E (2005) Specific IgE determination to epitope peptides of omega-5 gliadin and high molecular weight glutenin subunit is a useful tool for diagnosis of wheat-dependent exercise-induced anaphylaxis. J Immunol 175:8116–8122
Nicolas Y, Martinant JP, Denery-Papini S, Popineau Y (1998) Analysis of wheat storage proteins by exhaustive sequential extraction followed by RP-HPLC and nitrogen determination. J Sci Food Agric 77:96–102
Payne PI, Nightingale MA, Krattiger AF, Holt LM (1987) The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J Sci Food Agric 40:51–65
Scherf KA, Brockow K, Biedermann T, Koehler P, Wieser H (2016) Wheat-dependent exercise-induced anaphylaxis. Clin Exp Allergy 46:10–20
Volta U, Caio G, Tovoli F, De Giorgio R (2013) Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness. Cell Mol Immunol 10:383–392
Wallace JC, Lopes MA, Paiva E, Larkins BA (1990) New methods for extraction and quantitation of zeins reveal a high content of gamma-zein in modified opaque-2 maize. Plant Physiol 92:191–196
Acknowledgments
This work was supported by a grant (PJ010529) from the Rural Development Administration, Republic of Korea.
Author information
Authors and Affiliations
Corresponding authors
Additional information
Yong Hoon Joo and Do Hun Lee have contributed equally to this study.
Rights and permissions
About this article
Cite this article
Joo, Y.H., Lee, D.H., Lee, N.T. et al. Model development for prediction of the allergic response to the wheat proteins ω-5 gliadin and HMW-glutenin. Appl Biol Chem 59, 827–831 (2016). https://doi.org/10.1007/s13765-016-0231-2
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13765-016-0231-2