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Wang Y, Weng J, Zhu C, Ai R, Zhou J, Wang C, Chen Q, Fu L. Allergenicity assessment and allergen profile analysis of different Chinese wheat cultivars. World Allergy Organ J 2021; 14:100559. [PMID: 34257797 PMCID: PMC8258687 DOI: 10.1016/j.waojou.2021.100559] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 05/07/2021] [Accepted: 05/27/2021] [Indexed: 11/17/2022] Open
Abstract
Backgrounds As one of the most important cereals, wheat (Triticum aestivum) can cause severe allergic reactions, such as baker's asthma, allergic rhinitis, and atopic dermatitis. A growing number of people are developing allergies to Chinese wheat; however, only a few wheat cultivars have been screened on allergenicity in China. Objective The aim of the present study was to assess the allergenicity of different Chinese wheat cultivars and characterize wheat allergen profiles of patients with allergic rhinitis. Methods We determined protein (soluble protein, gliadin, and glutenin) composition in Chinese wheat by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and the immunoglobulin E (IgE) binding capacity by enzyme-linked immunosorbent assay (ELISA) and Western blot using 10 positive sera from wheat allergy patients. We identified 5 gel bands with significant IgE binding capacity using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results Soluble protein, albumin, and globulin, showed the highest allergenicity, followed by gliadin, while glutenin only had slight allergenicity. In soluble protein, 5 protein bands with molecular weights of 27, 28, 53, 58, and 62 kDa showed very significant allergenicity. Meanwhile, the relative abundances of 28 kDa-protein and 58 kDa-protein were significantly positively correlated with the IgE-binding capacity of Chinese wheat cultivars, which were identified as rRNA N-glycosidase and β-amylase, respectively, among other proteins in those highly complex gel bands. Conclusion and clinical relevance 28 kDa-protein (rRNA N-glycosidase) and 58 kDa-protein (β-amylase) were speculated to be the main allergens of Chinese wheat causing baker's asthma and allergic rhinitis. These results provide new insights into the prevention and treatment of wheat allergy and the development of hypoallergenic wheat products, whose clinical significance is worth further evaluation.
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Affiliation(s)
- Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Junjie Weng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Chengbo Zhu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Rong Ai
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Jinru Zhou
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Chong Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Qing Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
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Abstract
This review searched for published evidence that could explain how different physicochemical properties impact on the allergenicity of food proteins and if their effects would follow specific patterns among distinct protein families. Owing to the amount and complexity of the collected information, this literature overview was divided in two articles, the current one dedicated to protein families of plant allergens and a second one focused on animal allergens. Our extensive analysis of the available literature revealed that physicochemical characteristics had consistent effects on protein allergenicity for allergens belonging to the same protein family. For example, protein aggregation contributes to increased allergenicity of 2S albumins, while for legumins and cereal prolamins, the same phenomenon leads to a reduction. Molecular stability, related to structural resistance to heat and proteolysis, was identified as the most common feature promoting plant protein allergenicity, although it fails to explain the potency of some unstable allergens (e.g. pollen-related food allergens). Furthermore, data on physicochemical characteristics translating into clinical effects are limited, mainly because most studies are focused on in vitro IgE binding. Clinical data assessing how these parameters affect the development and clinical manifestation of allergies is minimal, with only few reports evaluating the sensitising capacity of modified proteins (addressing different physicochemical properties) in murine allergy models. In vivo testing of modified pure proteins by SPT or DBPCFC is scarce. At this stage, a systematic approach to link the physicochemical properties with clinical plant allergenicity in real-life scenarios is still missing.
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Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes. Int J Mol Sci 2020; 21:ijms21165817. [PMID: 32823634 PMCID: PMC7461106 DOI: 10.3390/ijms21165817] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/08/2020] [Accepted: 08/11/2020] [Indexed: 02/06/2023] Open
Abstract
Although wheat is used worldwide as a staple food, it can give rise to adverse reactions, for which the triggering factors have not been identified yet. These reactions can be caused mainly by kernel proteins, both gluten and non-gluten proteins. Among these latter proteins, α-amylase/trypsin inhibitors (ATI) are involved in baker’s asthma and realistically in Non Celiac Wheat Sensitivity (NCWS). In this paper, we report characterization of three transgenic lines obtained from the bread wheat cultivar Bobwhite silenced by RNAi in the three ATI genes CM3, CM16 and 0.28. We have obtained transgenic lines showing an effective decrease in the activity of target genes that, although showing a higher trypsin inhibition as a pleiotropic effect, generate a lower reaction when tested with sera of patients allergic to wheat, accounting for the important role of the three target proteins in wheat allergies. Finally, these lines show unintended differences in high molecular weight glutenin subunits (HMW-GS) accumulation, involved in technological performances, but do not show differences in terms of yield. The development of new genotypes accumulating a lower amount of proteins potentially or effectively involved in allergies to wheat and NCWS, not only offers the possibility to use them as a basis for the production of varieties with a lower impact on adverse reaction, but also to test if these proteins are actually implicated in those pathologies for which the triggering factor has not been established yet.
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Lakhneko O, Danchenko M, Morgun B, Kováč A, Majerová P, Škultéty Ľ. Comprehensive Comparison of Clinically Relevant Grain Proteins in Modern and Traditional Bread Wheat Cultivars. Int J Mol Sci 2020; 21:E3445. [PMID: 32414116 PMCID: PMC7279209 DOI: 10.3390/ijms21103445] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 05/10/2020] [Accepted: 05/11/2020] [Indexed: 12/17/2022] Open
Abstract
Bread wheat (Triticum aestivum L.) is one of the most valuable cereal crops for human consumption. Its grain storage proteins define bread quality, though they may cause food intolerances or allergies in susceptible individuals. Herein, we discovered a diversity of grain proteins in three Ukrainian wheat cultivars: Sotnytsia, Panna (both modern selection), and Ukrainka (landrace). Firstly, proteins were isolated with a detergent-containing buffer that allowed extraction of various groups of storage proteins (glutenins, gliadins, globulins, and albumins); secondly, the proteome was profiled by the two-dimensional gel electrophoresis. Using multi-enzymatic digestion, we identified 49 differentially accumulated proteins. Parallel ultrahigh-performance liquid chromatography separation followed by direct mass spectrometry quantification complemented the results. Principal component analysis confirmed that differences among genotypes were a major source of variation. Non-gluten fraction better discriminated bread wheat cultivars. Various accumulation of clinically relevant plant proteins highlighted one of the modern genotypes as a promising donor for the breeding of hypoallergenic cereals.
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Affiliation(s)
- Olha Lakhneko
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Akademika Zabolotnoho 148, 03143 Kyiv, Ukraine;
| | - Maksym Danchenko
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Plant Genetics and Biotechnology, Plant Science and Biodiversity Center, Slovak Academy of Sciences, Akademicka 2, 95007 Nitra, Slovak Republic
| | - Bogdan Morgun
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Akademika Zabolotnoho 148, 03143 Kyiv, Ukraine;
| | - Andrej Kováč
- Institute of Neuroimmunology, Slovak Academy of Sciences, Dubravska 9, 84510 Bratislava, Slovak Republic; (A.K.); (P.M.)
| | - Petra Majerová
- Institute of Neuroimmunology, Slovak Academy of Sciences, Dubravska 9, 84510 Bratislava, Slovak Republic; (A.K.); (P.M.)
| | - Ľudovit Škultéty
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Microbiology, Czech Academy of Sciences, Videnska 1083, 14220 Prague, Czech Republic
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Alves TO, D’Almeida CTS, Scherf KA, Ferreira MSL. Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS. FRONTIERS IN PLANT SCIENCE 2019; 10:1470. [PMID: 31798614 PMCID: PMC6868032 DOI: 10.3389/fpls.2019.01470] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2019] [Accepted: 10/22/2019] [Indexed: 05/17/2023]
Abstract
Celiac disease (CD) is an immunogenic disorder that affects the small intestine. It is caused by the ingestion of gluten, a protein network formed by prolamins and glutelins from cereals such as wheat, barley, rye and, possibly, oats. For predisposed people, gluten presents epitopes able to stimulate T-cells causing symptoms like nausea, vomiting, diarrhea, among others unrelated to the gastrointestinal system. The only treatment for CD is to maintain a gluten-free diet, not exceeding 20 mg/kg of gluten, what is generally considered the safe amount for celiacs. Due to this context, it is very important to identify and quantify the gluten content of food products. ELISA is the most commonly used method to detect gluten traces in food. However, by detecting only prolamins, the results of ELISA tests may be underestimated. For this reason, more reliable and sensitive assays are needed to improve gluten quantification. Because of high sensitivity and the ability to detect even trace amounts of peptides in complex matrices, the most promising approaches to verify the presence of gluten peptides in food are non-immunological techniques, like liquid chromatography coupled to mass spectrometry. Different methodologies using this approach have been developed and described in the last years, ranging from non-targeted and exploratory analysis to targeted and specific methods depending on the purpose of interest. Non-targeted analyses aim to define the proteomic profile of the sample, while targeted analyses allow the search for specific peptides, making it possible to quantify them. This review aims to gather and summarize the main proteomic techniques used in the identification and quantitation of gluten peptides related to CD-activity and gluten-related allergies.
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Affiliation(s)
- Thais O. Alves
- Food and Nutrition Graduate Program (PPGAN), Laboratory of Bioactives, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry—Center of Innovation in Mass Spectrometry (LBP-IMasS), UNIRIO, Rio de Janeiro, Brazil
| | - Carolina T. S. D’Almeida
- Food and Nutrition Graduate Program (PPGAN), Laboratory of Bioactives, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry—Center of Innovation in Mass Spectrometry (LBP-IMasS), UNIRIO, Rio de Janeiro, Brazil
| | - Katharina A. Scherf
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Mariana S. L. Ferreira
- Food and Nutrition Graduate Program (PPGAN), Laboratory of Bioactives, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry—Center of Innovation in Mass Spectrometry (LBP-IMasS), UNIRIO, Rio de Janeiro, Brazil
- *Correspondence: Mariana S. L. Ferreira,
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Tundo S, Lupi R, Lafond M, Giardina T, Larré C, Denery-Papini S, Morisset M, Kalunke R, Sestili F, Masci S. Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat ‡. PLANTS (BASEL, SWITZERLAND) 2018; 7:E101. [PMID: 30453594 PMCID: PMC6313882 DOI: 10.3390/plants7040101] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 11/07/2018] [Accepted: 11/15/2018] [Indexed: 12/16/2022]
Abstract
Although wheat is a staple food for most of the human population, some of its components trigger adverse reactions. Among wheat components, the alpha-amylase/trypsin inhibitors (ATI) are important triggers of several allergies and activators of innate immunity. ATI are a group of exogenous protease inhibitors and include several polypeptides. The three ATI polypeptides named CM3, CM16 and 0.28 are considered major allergens, and might also play a role in other common wheat-related pathologies, such as Non Celiac Wheat Sensitivity and even Celiac Disease. On this basis, we pointed to obtain high amounts of them in purity and to evaluate their allergenicity potential. We thus isolated the mRNA corresponding to the three ATI genes CM3, CM16 and 0.28 from 28 days post-anthesis wheat kernels and the corresponding cDNAs were used for heterologous expression in Pichia pastoris. The three purified proteins were tested in degranulation assay against human sera of patients with food allergy to wheat. A large range of degranulation values was observed for each protein according to the sera tested. All of the three purified proteins CM3, CM16 and 0.28 were active as allergens because they were able to induce basophils degranulation on wheat allergic patients' sera, with the highest values of β-hexosaminidase release observed for CM3 protein.
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Affiliation(s)
- Silvio Tundo
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via S. C. de Lellis snc, 01100 Viterbo, Italy.
- Present address: Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Roberta Lupi
- UR 1268 BIA (Biopolymers, Interactions, Assemblies) INRA, 44300 Nantes, France.
| | - Mickael Lafond
- Aix Marseille Univ, CNRS, Centrale Marseille, iSm2, Marseille, France.
| | - Thierry Giardina
- Aix Marseille Univ, CNRS, Centrale Marseille, iSm2, Marseille, France.
| | - Colette Larré
- UR 1268 BIA (Biopolymers, Interactions, Assemblies) INRA, 44300 Nantes, France.
| | | | - Martine Morisset
- Service d'Allergologie - CHU ANGERS, 4 rue Larrey 49933 Angers Cedex 9, France.
| | - Raviraj Kalunke
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via S. C. de Lellis snc, 01100 Viterbo, Italy.
- Present address: Institute of Plant and Microbial Biology, Academia Sinica, Taipei, Taiwan.
| | - Francesco Sestili
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via S. C. de Lellis snc, 01100 Viterbo, Italy.
| | - Stefania Masci
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via S. C. de Lellis snc, 01100 Viterbo, Italy.
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7
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Immunogenic and allergenic profile of wheat flours from different technological qualities revealed by ion mobility mass spectrometry. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.07.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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Victorio VCM, Souza GH, Santos MCB, Vega AR, Cameron L, Ferreira MSL. Differential expression of albumins and globulins of wheat flours of different technological qualities revealed by nanoUPLC-UDMSE. Food Chem 2018; 239:1027-1036. [DOI: 10.1016/j.foodchem.2017.07.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2017] [Revised: 06/30/2017] [Accepted: 07/10/2017] [Indexed: 12/23/2022]
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9
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Dunn SE, Vicini JL, Glenn KC, Fleischer DM, Greenhawt MJ. The allergenicity of genetically modified foods from genetically engineered crops: A narrative and systematic review. Ann Allergy Asthma Immunol 2017; 119:214-222.e3. [PMID: 28890018 DOI: 10.1016/j.anai.2017.07.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 07/05/2017] [Accepted: 07/05/2017] [Indexed: 12/23/2022]
Affiliation(s)
- S Eliza Dunn
- Medical Sciences and Outreach Lead, Monsanto Company, St Louis, Missouri; Division of Emergency Medicine, Washington University, St Louis, Missouri
| | - John L Vicini
- Food and Feed Safety Scientific Affairs Lead, Monsanto Company, St Louis, Missouri
| | - Kevin C Glenn
- Allergenicity/Pipeline Issues Management Lead, Monsanto Company, St Louis, Missouri
| | - David M Fleischer
- Department of Pediatrics, Section of Allergy and Immunology, Children's Hospital Colorado, University of Colorado School of Medicine, Aurora, Colorado
| | - Matthew J Greenhawt
- Department of Pediatrics, Section of Allergy and Immunology, Children's Hospital Colorado, University of Colorado School of Medicine, Aurora, Colorado.
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Tranquet O, Gaudin JC, Patil S, Steinbrecher J, Matsunaga K, Teshima R, Sakai S, Larré C, Denery-Papini S. A chimeric IgE that mimics IgE from patients allergic to acid-hydrolyzed wheat proteins is a novel tool for in vitro allergenicity assessment of functionalized glutens. PLoS One 2017; 12:e0187415. [PMID: 29117222 PMCID: PMC5678878 DOI: 10.1371/journal.pone.0187415] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Accepted: 10/19/2017] [Indexed: 11/19/2022] Open
Abstract
Background Acid-hydrolyzed wheat proteins (acid-HWPs) have been shown to provoke severe allergic reactions in Europe and Japan that are distinct from classical wheat allergies. Acid-HWPs were shown to contain neo-epitopes induced by the deamidation of gluten proteins. However, products with variable rates of deamidation can be found. Objectives In this work, we studied the effect of the extent of wheat proteins deamidation on its allergenicity. A recombinant chimeric IgE was produced and compared to patients’ IgE for its capacity to assess the IgE-mediated triggering potential of acid-HWPs. Methods Sera from acid-HWP allergic patients were analyzed via ELISA and a functional basophil assay for their IgE reactivity to wheat proteins with different deamidation levels. A chimeric mouse/human IgE (chIgE-DG1) specific for the main neo-epitope, QPEEPFPE, involved in allergy to acid-HWPs was characterized with respect to its functionality and its reactivity compared to that of patients’ IgE. Results Acid-HWPs with medium (30%) and high (50–60%) deamidation levels displayed a markedly stronger IgE binding and capacity to activate basophils than those of samples with weak (15%) deamidation levels. The monoclonal chIgE-DG1 allowed basophil degranulation in the presence of deamidated wheat proteins. ChIgE-DG1 was found to mimic patients’ IgE reactivity and displayed the same ability to rank acid-HWP products in a degranulation assay. Conclusion Increasing the deamidation level of products from 15% to 60% resulted in an approximately 2-fold increase in their antigenicity and a 100-fold increase in their eliciting potential. The chimeric ChIgE-DG1 may be a useful tool to evaluate functionalized glutens for their allergenic potential. By mimicking patient sera reactivity, chIgE-DG1 also provided data on the patients' IgE repertoire and on the functionality of certain repeated epitopes in gluten proteins.
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Affiliation(s)
- Olivier Tranquet
- UR 1268 Biopolymers Interactions Assemblies, INRA, Nantes, France
- * E-mail:
| | | | - Sarita Patil
- Center for Immunology and Inflammatory Diseases, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, United States of America
| | - Johanna Steinbrecher
- Center for Immunology and Inflammatory Diseases, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, United States of America
| | - Kayoko Matsunaga
- Department of Integrative Medical Science for Allergic Disease, Fujita Health University School of Medicine, Toyoake, Japan
| | | | | | - Colette Larré
- UR 1268 Biopolymers Interactions Assemblies, INRA, Nantes, France
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Comparative proteomic analysis of two transgenic low-gliadin wheat lines and non-transgenic wheat control. J Proteomics 2017. [PMID: 28625740 DOI: 10.1016/j.jprot.2017.06.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Gluten proteins are major determinants of the bread making quality of wheat, but also of important wheat-related disorders, including coeliac disease (CD), and allergies. We carried out a proteomic study using the total grain proteins from two low-gliadin wheat lines, obtained by RNAi, and the untransformed wild type as reference. The impact of silencing on both target and on non-target proteins was evaluated. Because of the great protein complexity, we performed separate analyses of four kernel protein fractions: gliadins and glutenin subunits, and metabolic and CM-like proteins, by using a classical 2D electrophoresis gel based approach followed by RP-HPLC/nESI-MS/MS. As a result of the strong down-regulation of gliadins, the HMW-GS, metabolic and chloroform/methanol soluble proteins were over-accumulated in the transgenic lines, especially in the line D793, which showed the highest silencing of gliadins. Basing on these data, and considering that metabolic proteins and chloroform/methanol soluble proteins (CM-like), such as the α-amylase/trypsin inhibitor family, β-amylase and serpins, were related to wheat allergens, further in vivo analysis will be needed, especially those related to clinical trials in controlled patients, to determine if these lines could be used for food preparation for celiac or other gluten intolerant groups. BIOLOGICAL SIGNIFICANCE Several enteropathies and allergies are related to wheat proteins. Biotechnological techniques such as genetic transformation and RNA interference have allowed the silencing of gliadin genes, providing lines with very low gliadin content in the grains. We report a proteomic-based approach to characterize two low-gliadin transgenic wheat lines obtained by RNAi technology. These lines harbor the same silencing fragment, but driven by two different endosperm specific promoters (γ-gliadin and D-hordein). The comprehensive proteome analysis of these transgenic lines, by combining two-dimensional electrophoresis and RP-HPLC/nESI-MS/MS, provided a large number of spots differentially expressed between the control and the transgenic lines. Hence, the results of this study will facilitate further safety evaluation of these transgenic lines.
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Shariati-Ievari S, Ryland D, Edel A, Nicholson T, Suh M, Aliani M. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers. J Food Sci 2016; 81:S1230-42. [DOI: 10.1111/1750-3841.13273] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Accepted: 02/15/2016] [Indexed: 11/30/2022]
Affiliation(s)
| | - Donna Ryland
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg Canada
| | - Andrea Edel
- Dept. of Physiology and Pathophysiology; Univ. of Manitoba; Winnipeg Canada
| | - Tiffany Nicholson
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg Canada
| | - Miyoung Suh
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg Canada
| | - Michel Aliani
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg Canada
- Canadian Centre for Agri-Food Research in Health and Medicine; St. Boniface Hospital Albrechtsen Research Centre; 351 Taché Ave. Winnipeg MB R2H 2A6 Canada
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13
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Claude M, Lupi R, Bouchaud G, Bodinier M, Brossard C, Denery-Papini S. The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model. Food Chem 2016; 203:136-144. [PMID: 26948598 DOI: 10.1016/j.foodchem.2016.02.054] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 01/14/2016] [Accepted: 02/09/2016] [Indexed: 01/05/2023]
Abstract
Most egg-allergic children can tolerate extensively cooked eggs. Ovalbumin, a major allergen in egg whites, is prone to aggregate upon heating. This study compares ovalbumin's allergenicity when it is aggregated as large particles to ovalbumin in its native form. Immunoglobulins (Ig)-binding and the degranulation capacities of native and aggregated ovalbumin were measured with sera from egg-allergic children and from mice sensitized to native or aggregated ovalbumin. The influence of ovalbumin structure on Ig production upon sensitization and elicitation potency by challenge was also studied. We showed that heat aggregation of ovalbumin as large particles enhances IgG production and promotes IgG2a production (a shift toward the T helper 1 profile). Aggregated ovalbumin displayed lower Ig-binding and basophil-activation capacities for sera from both allergic patients and mice. This work illustrates the links between ovalbumin structure after heating and allergenicity potential using parameters from both the sensitization and elicitation phases of the allergic reaction.
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Affiliation(s)
- M Claude
- INRA, UR 1268 BIA (Biopolymers, Interactions, Assemblies), F-44316, rue de la Géraudière, 44316 Nantes, France
| | - R Lupi
- INRA, UR 1268 BIA (Biopolymers, Interactions, Assemblies), F-44316, rue de la Géraudière, 44316 Nantes, France
| | - G Bouchaud
- INRA, UR 1268 BIA (Biopolymers, Interactions, Assemblies), F-44316, rue de la Géraudière, 44316 Nantes, France
| | - M Bodinier
- INRA, UR 1268 BIA (Biopolymers, Interactions, Assemblies), F-44316, rue de la Géraudière, 44316 Nantes, France
| | - C Brossard
- INRA, UR 1268 BIA (Biopolymers, Interactions, Assemblies), F-44316, rue de la Géraudière, 44316 Nantes, France.
| | - S Denery-Papini
- INRA, UR 1268 BIA (Biopolymers, Interactions, Assemblies), F-44316, rue de la Géraudière, 44316 Nantes, France
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14
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Rogniaux H, Pavlovic M, Lupi R, Lollier V, Joint M, Mameri H, Denery S, Larré C. Allergen relative abundance in several wheat varieties as revealed via a targeted quantitative approach using MS. Proteomics 2016; 15:1736-45. [PMID: 25764008 DOI: 10.1002/pmic.201400416] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2014] [Revised: 02/13/2015] [Accepted: 03/02/2015] [Indexed: 12/18/2022]
Abstract
Food allergy has become a major health issue in developed countries, therefore there is an urgent need to develop analytical methods able to detect and quantify with a good sensitivity and reliability some specific allergens in complex food matrices. In this paper, we present a targeted MS/MS approach to compare the relative abundance of the major recognized wheat allergens in the salt-soluble (albumin/globulin) fraction of wheat grains. Twelve allergens were quantified in seven wheat varieties, selected from three Triticum species: T. aestivum (bread wheat), T. durum (durum wheat), and T. monococcum. The allergens were monitored from one or two proteotypic peptides and their relative abundance was deduced from the intensity of one fragment measured in MS/MS. Whereas the abundance of some of the targeted allergens was quite stable across the genotypes, others like alpha-amylase inhibitors showed clear differences according to the wheat species, in accordance with the results of earlier functional studies. This study enriches the scarce knowledge available on allergens content in wheat genotypes, and brings new perspectives for food safety and plant breeding.
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Affiliation(s)
- Hélène Rogniaux
- INRA UR1268 Biopolymers Interactions Assemblies, Nantes, France
| | - Marija Pavlovic
- INRA UR1268 Biopolymers Interactions Assemblies, Nantes, France
| | - Roberta Lupi
- INRA UR1268 Biopolymers Interactions Assemblies, Nantes, France
| | | | - Mathilde Joint
- INRA UR1268 Biopolymers Interactions Assemblies, Nantes, France
| | - Hamza Mameri
- INRA UR1268 Biopolymers Interactions Assemblies, Nantes, France
| | - Sandra Denery
- INRA UR1268 Biopolymers Interactions Assemblies, Nantes, France
| | - Colette Larré
- INRA UR1268 Biopolymers Interactions Assemblies, Nantes, France
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15
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Mameri H, Brossard C, Gaudin JC, Gohon Y, Paty E, Beaudouin E, Moneret-Vautrin DA, Drouet M, Solé V, Wien F, Lupi R, Larré C, Snégaroff J, Denery-Papini S. Structural Basis of IgE Binding to α- and γ-Gliadins: Contribution of Disulfide Bonds and Repetitive and Nonrepetitive Domains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6546-6554. [PMID: 26186140 DOI: 10.1021/acs.jafc.5b01922] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Wheat products cause IgE-mediated allergies. The present study aimed to decipher the molecular basis of α- and γ-gliadin allergenicity. Gliadins and their domains, the repetitive N-terminal and the nonrepetitive C-terminal domains, were cloned and expressed in Escherichia coli. Their secondary structures and their IgE binding capacity were compared with those of natural proteins before and after reduction/alkylation. Allergenicity was evaluated with sera from patients who had a wheat food allergy or baker's asthma. The secondary structures of natural and recombinant proteins were slightly different. Compared with natural gliadins, recombinant proteins retained IgE binding but with reduced reactivity. Reduction/alkylation decreased IgE binding for both natural and recombinant gliadins. Although more continuous epitopes were identified in the N-terminal domains of α- and γ-gliadins, both the N-terminal and C-terminal domains contributed to IgE binding. As for other members of the prolamin superfamily, disulfide bonds appear to be of high importance for IgE binding.
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Affiliation(s)
- Hamza Mameri
- †INRA, UR1268 BIA (Biopolymers, Interactions, Assemblies), F-44316 Nantes, France
- ‡INRA, UMR1318, Institut Jean-Pierre Bourgin, INRA-AgroParisTech, F-78026 Versailles, France
| | - Chantal Brossard
- †INRA, UR1268 BIA (Biopolymers, Interactions, Assemblies), F-44316 Nantes, France
| | - Jean-Charles Gaudin
- †INRA, UR1268 BIA (Biopolymers, Interactions, Assemblies), F-44316 Nantes, France
| | - Yann Gohon
- ‡INRA, UMR1318, Institut Jean-Pierre Bourgin, INRA-AgroParisTech, F-78026 Versailles, France
| | - Evelyne Paty
- §Service de Pneumologie et d'Allergologie Pédiatrique, Groupe hospitalier Necker, F-75015 Paris, France
| | | | | | - Martine Drouet
- ⊥Unité d'Allergologie Générale et de Pneumologie, CHU d'Angers, F-49933 Angers, France
| | - Véronique Solé
- †INRA, UR1268 BIA (Biopolymers, Interactions, Assemblies), F-44316 Nantes, France
| | - Frank Wien
- #Synchrotron Soleil, Saint-Aubin, F-91192 Gif-sur-Yvette, France
| | - Roberta Lupi
- †INRA, UR1268 BIA (Biopolymers, Interactions, Assemblies), F-44316 Nantes, France
| | - Colette Larré
- †INRA, UR1268 BIA (Biopolymers, Interactions, Assemblies), F-44316 Nantes, France
| | - Jacques Snégaroff
- ‡INRA, UMR1318, Institut Jean-Pierre Bourgin, INRA-AgroParisTech, F-78026 Versailles, France
| | - Sandra Denery-Papini
- †INRA, UR1268 BIA (Biopolymers, Interactions, Assemblies), F-44316 Nantes, France
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16
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Kucek LK, Veenstra LD, Amnuaycheewa P, Sorrells ME. A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity. Compr Rev Food Sci Food Saf 2015; 14:285-302. [PMID: 33401796 DOI: 10.1111/1541-4337.12129] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2014] [Accepted: 01/04/2015] [Indexed: 12/30/2022]
Abstract
The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized. This article provides a summary of the main pathologies related to wheat in the human body, including celiac disease, wheat allergy, nonceliac wheat sensitivity, fructose malabsorption, and irritable bowel syndrome. Differences in reactivity are discussed for ancient, heritage, and modern wheats. Due to large variability among species and genotypes, it might be feasible to select wheat varieties with lower amounts and fewer types of reactive prolamins and fructans. Einkorn is promising for producing fewer immunotoxic effects in a number of celiac research studies. Additionally, the impact of wheat processing methods on wheat sensitivity is reviewed. Research indicates that germination and fermentation technologies can effectively alter certain immunoreactive components. For individuals with wheat sensitivity, less-reactive wheat products can slow down disease development and improve quality of life. While research has not proven causation in the increase in wheat sensitivity over the last decades, modern wheat processing may have increased exposure to immunoreactive compounds. More research is necessary to understand the influence of modern wheat cultivars on epidemiological change.
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Affiliation(s)
- Lisa Kissing Kucek
- School of Integrated Plant Science, Plant Breeding and Genetics Section, 240 Emerson Hall, Cornell Univ., Ithaca, NY, 14853, U.S.A
| | - Lynn D Veenstra
- School of Integrated Plant Science, Plant Breeding and Genetics Section, 240 Emerson Hall, Cornell Univ., Ithaca, NY, 14853, U.S.A
| | - Plaimein Amnuaycheewa
- Dept. of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut's Univ. of Technology North Bangkok, Bangkok, 10800, Thailand
| | - Mark E Sorrells
- School of Integrated Plant Science, Plant Breeding and Genetics Section, 240 Emerson Hall, Cornell Univ., Ithaca, NY, 14853, U.S.A
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