A Recombinant ω‑Gliadin-like D‑Type Glutenin and an α‑Gliadin from Wheat (Triticum aestivum): Two Immunoglobulin E Binding Proteins, Useful for the Diagnosis of Wheat-Dependent Allergies

Among the wheat prolamins, D-type glutenins display a highly repetitive sequence similar to ω-gliadins, but they contain a cysteine, that allows them to be included in the gluten macropolymers. An ω-gliadin-like D-type glutenin, an α-gliadin, and an ω5-gliadin-like D-type glutenin were obtained as r...

Full description

Saved in:

Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 60; no. 32; pp. 8059 - 8068
Main Authors:	Mameri, Hamza, Bouchez, Isabelle, Pecquet, Catherine, Raison-Peyron, Nadia, Choudat, Dominique, Chabane, Habib, Kerre, Stephane, Denery-Papini, Sandra, Gohon, Yann, Briozzo, Pierre, Laurière, Michel, Snégaroff, Jacques
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 15-08-2012
Subjects:	Amino Acid Sequence anaphylaxis Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts asthma binding proteins Biological and medical sciences Carrier Proteins - chemistry Carrier Proteins - metabolism Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology gliadin Gliadin - chemistry Gliadin - immunology gluten glutenins Glutens - chemistry Glutens - immunology Humans immunoglobulin E Immunoglobulin E - blood Immunoglobulin E - metabolism Life Sciences Molecular Sequence Data patients prolamins Recombinant Proteins thermal stability Triticum - chemistry Triticum aestivum wheat Wheat Hypersensitivity - diagnosis Wheat Hypersensitivity - immunology allergy gliadins synchrotron radiation circular dichroism D-type glutenin IgE reactivity wheat (Triticum aestivum) Immunopathology Allergy Monocotyledones Immunoglobulins IgE Binding protein Gramineae Angiospermae Gliadin Plant protein Cereal Spermatophyta Diagnosis Wheat Synchrotron radiation Triticum aestivum Glutenin HIGH-MOLECULAR-WEIGHT FOOD ALLERGY BAKERS ASTHMA ANTIGENIC RELATIONSHIPS CIRCULAR-DICHROISM SPECTROSCOPY MAJOR ALLERGEN SDS-PAGE EXERCISE-INDUCED ANAPHYLAXIS C-HORDEIN SECONDARY STRUCTURE
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	Among the wheat prolamins, D-type glutenins display a highly repetitive sequence similar to ω-gliadins, but they contain a cysteine, that allows them to be included in the gluten macropolymers. An ω-gliadin-like D-type glutenin, an α-gliadin, and an ω5-gliadin-like D-type glutenin were obtained as recombinant proteins and compared using synchrotron radiation circular dichroism. This technique evidenced the strong thermostability of the ω5-gliadin-like protein. The IgE reactivity of recombinant proteins was evaluated using 45 sera from wheat-allergic patients. The sera from patients diagnosed with cutaneous hypersensitivity to hydrolyzed wheat proteins often reacted with the ω-gliadin-like D-type glutenin and α-gliadin, whereas the IgE reaction was less frequent after dietary sensitization. So, these two proteins could be useful to diagnose these diseases. The sera from patients with exercise-induced anaphylaxis recognized the ω5-gliadin-like protein as a positive control and, less frequently, the other proteins tested. Only some sera from patients with baker's asthma reacted with the proteins tested.
Bibliography:	http://dx.doi.org/10.1021/jf301992w ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf301992w