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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.

Abstract [b]Abstract Introduction and objective[/b]. 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. [b]Materials and method.[/b] 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. [b]Results[/b]. 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 [b]separated by SDS-PAGE.
PMID
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Authors

Mayor MeshTerms
Keywords

Immunoblotting

food allergy

gliadins

glutenins

wheat

Journal Title annals of agricultural and environmental medicine : aaem
Publication Year Start




PMID- 28664699
OWN - NLM
STAT- MEDLINE
DA  - 20170630
DCOM- 20170710
LR  - 20170713
IS  - 1898-2263 (Electronic)
IS  - 1232-1966 (Linking)
VI  - 24
IP  - 2
DP  - 2017 May 11
TI  - Antibody reactivity in patients with IgE-mediated wheat allergy to various
      subunits and fractions of gluten and non-gluten proteins from omega-gliadin-free 
      wheat genotypes.
PG  - 229-236
LID - 72502 [pii]
LID - 10.5604/12321966.1233572 [doi]
AB  - [b]Abstract Introduction and objective[/b]. 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. [b]Materials and method.[/b] 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. [b]Results[/b]. 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 gamma-gliadin fractions and 49-kDa NGP can be considered as the
      most immunoreactive among all protein bands [b]separated by SDS-PAGE. CONCLUSION:
      [/b] 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.
FAU - Skoczowski, Andrzej
AU  - Skoczowski A
AD  - Institute of Biology, Pedagogical University of Cracow, Krakow, Poland.
FAU - Obtulowicz, Krystyna
AU  - Obtulowicz K
AD  - Department of Clinical and Environmental Allergology, Collegium Medicum,
      Jagiellonian University, Krakow, Poland.
FAU - Czarnobilska, Ewa
AU  - Czarnobilska E
AD  - Department of Clinical and Environmental Allergology, Collegium Medicum,
      Jagiellonian University, Krakow, Poland.
FAU - Dyga, Wojciech
AU  - Dyga W
AD  - Department of Clinical and Environmental Allergology, Collegium Medicum,
      Jagiellonian University, Krakow, Poland.
FAU - Mazur, Marcel
AU  - Mazur M
AD  - Department of Clinical and Environmental Allergology, Collegium Medicum,
      Jagiellonian University, Krakow, Poland.
FAU - Stawoska, Iwona
AU  - Stawoska I
AD  - Institute of Biology, Pedagogical University of Cracow, Krakow, Poland.
FAU - Waga, Jacek
AU  - Waga J
AD  - Plant Breeding and Acclimatization Institute - National Research Institute,
      Radzikow, Poland.
LA  - eng
PT  - Journal Article
PL  - Poland
TA  - Ann Agric Environ Med
JT  - Annals of agricultural and environmental medicine : AAEM
JID - 9500166
RN  - 37341-29-0 (Immunoglobulin E)
RN  - 8002-80-0 (Glutens)
RN  - 9007-90-3 (Gliadin)
RN  - FX065C7O71 (glutenin)
SB  - IM
MH  - Adult
MH  - Aged
MH  - Female
MH  - Genotype
MH  - Gliadin/analysis/genetics/*immunology
MH  - Glutens/analysis/genetics/*immunology
MH  - Humans
MH  - Immunoglobulin E/*immunology
MH  - Male
MH  - Middle Aged
MH  - Triticum/chemistry/*genetics/*immunology
MH  - Wheat Hypersensitivity/*immunology
OTO - NOTNLM
OT  - Immunoblotting
OT  - food allergy
OT  - gliadins
OT  - glutenins
OT  - wheat
EDAT- 2017/07/01 06:00
MHDA- 2017/07/14 06:00
CRDT- 2017/07/01 06:00
AID - 72502 [pii]
AID - 10.5604/12321966.1233572 [doi]
PST - ppublish
SO  - Ann Agric Environ Med. 2017 May 11;24(2):229-236. doi: 10.5604/12321966.1233572.