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

• 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
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf301992w

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.