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

作者：Mameri Hamza; Bouchez Isabelle; Pecquet Catherine; Raison Peyron Nadia; Choudat Dominique; Chabane Habib; Kerre Stephane; Denery Papini Sandra; Gohon Yann; Briozzo Pierre; Lauriere Michel; Snegaroff Jacques^*

来源：Journal of Agricultural and Food Chemistry, 2012, 60(32): 8059-8068.

DOI：10.1021/jf301992w

• allergy
• D-type glutenin
• gliadins
• IgE reactivity
• synchrotron radiation circular dichroism
• wheat (Triticum aestivum)

Among the wheat prolamins, D-type glutenins display a highly repetitive sequence similar to omega-gliadins, but they contain a cysteine, that allows them to be included in the gluten macropolymers. An omega-gliadin-like D-type glutenin, an alpha-gliadin, and an omega 5-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 omega 5-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 omega-gliadin-like D-type glutenin and alpha-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 omega 5-gliadin-like protein as a positive control and, less frequently, the other proteins tested. Only some sera from patients with baker%26apos;s asthma reacted with the proteins tested.

• 出版日期2012-8-15