Development and validation of a mouse-based primary screening method for testing relative allergenicity of proteins from different wheat genotypes

Gao, Haokao; Jin, Yining; Jian, Dan; Olson, Eric; Ng, P. K. W.; Gangur, Venu

doi:10.1016/j.jim.2018.11.004

Cited by 9 publications

(38 citation statements)

References 36 publications

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“…In the AF model, the wheat-specific IgG1 (WSIgG1) antibody levels were measured using a highly sensitive ELISA described by us before [32,42]. As evident (Figure 3A), a significant elevation of WSIgG1 was noted in the skin-exposed mice but not in the control group (Figure 3A).…”

Section: Comparison Of Wheat Protein-specfic Igg1 Antibody Responses In Adjuvant-free Vs Alum-adjuvant Mouse Modelsmentioning

confidence: 98%

“…One group was sensitized using an AF skin sensitization method that uses six weekly applications of SSWP to the rump of mice after clipping the hair (Supplemental Figure S1A) [43][44][45][47][48][49]. Wheat-specific IgE (WSIgE) antibody levels were measured in the blood using a highly sensitive ELISA described by us [32,42]. As evident (Figure 1A), a significant elicitation of WSIgE was noted.…”

Section: Comparison Of Wheat Protein-specfic Ige Antibody Responses In Adjuvant-free Vs Alum-adjuvant Mouse Modelsmentioning

confidence: 99%

“…Furthermore, the genetic modification of wheat may also potentially alter its allergenicity [23,[28][29][30][31]. Despite widespread use, changes in the allergenic potential of various types of novel and altered wheat products are largely unknown, primarily due to the lack of validated in vivo methods of allergenicity assessment [23,32]. Thus, validated in vivo methods are urgently needed to assess the intrinsic allergenic potential of altered wheat products.…”

Section: Introductionmentioning

confidence: 99%

“…It is reported that while the use of an adjuvant provides a convenient way to enhance the readouts of allergenicity such as IgE responses to food proteins, adjuvant-related effects may mask or exaggerate the intrinsic allergenic potential of food proteins [23]. The mechanism of how alum might enhance or mask the intrinsic allergenicity of wheat proteins is unknown at present [23,32,[36][37][38][39]41,42]. Several studies suggest that a novel AF model, that uses the transdermal sensitization method, may be useful in the assessment of the intrinsic allergenic potential of food proteins [43][44][45][46][47].…”

Section: Introductionmentioning

confidence: 99%

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Mechanisms of Wheat Allergenicity in Mice: Comparison of Adjuvant-Free vs. Alum-Adjuvant Models

Jin

Gao

Jorgensen

et al. 2020

IJMS

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Wheat protein is considered a major type of food allergen in many countries including the USA. The mechanisms of allergenicity of wheat proteins are not well understood at present. Both adjuvant-based and adjuvant-free mouse models are reported for this food allergy. However, it is unclear whether the mechanisms underlying wheat allergenicity in these two types of models are similar or different. Therefore, we compared the molecular mechanisms in a novel adjuvant-free (AF) model vs. a conventional alum-adjuvant (AA) model of wheat allergy using salt-soluble wheat protein (SSWP). In the AF model, Balb/cJ mice were sensitized with SSWP via skin exposure. In the AA model, mice were sensitized by an intraperitoneal injection of SSWP with alum. In both models, allergic reactions were elicited using an identical protocol. Robust IgE as well as mucosal mast cell protein-1 responses were elicited similarly in both models. However, an analysis of the spleen immune markers identified strikingly different molecular activation patterns in these two models. Furthermore, a number of immune markers associated with intrinsic allergenicity were also identified in both models. Since the AF model uses skin exposure without an adjuvant, the mechanisms in the AF model may more closely simulate the human wheat allergenicity mechanisms from skin exposure in occupational settings such as in the baking industry.

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Section: Comparison Of Wheat Protein-specfic Igg1 Antibody Responses In Adjuvant-free Vs Alum-adjuvant Mouse Modelsmentioning

confidence: 98%

Section: Comparison Of Wheat Protein-specfic Ige Antibody Responses In Adjuvant-free Vs Alum-adjuvant Mouse Modelsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Mechanisms of Wheat Allergenicity in Mice: Comparison of Adjuvant-Free vs. Alum-Adjuvant Models

Jin

Gao

Jorgensen

et al. 2020

IJMS

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“…Similar approaches could be used to develop hypoallergenic and potentially nonallergenic sesame products. Previous studies show that different wheat genotypes may naturally differ in allergenicity [119]. Whether or not sesame varieties naturally differ in allergenicity in vivo is largely unexplored at present.…”

Section: How To Advance the Basic Preclinical And Clinical Researchmentioning

confidence: 99%

The Global Rise and the Complexity of Sesame Allergy: Prime Time to Regulate Sesame in the United States of America?

Gangur

Acharya

2020

Allergies

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Sesame allergy is a life-threatening disease that has been growing globally with poorly understood mechanisms. To protect sensitive consumers, sesame is regulated in many countries. There were four research goals for this work on sesame allergy: (i) to map the timeline, and the extent of its global rise; (ii) to dissect the complexity of the disease, and its mechanisms; (iii) to analyze the global regulation of sesame; and (iv) to map the directions for future research and regulation. We performed a literature search on PubMed and Google Scholar, using combinations of key words and analyzed the output. Regulatory information was obtained from the government agencies. Information relevant to the above goals was used to make interpretations. We found that: (i) the reports appeared first in 1950s, and then rapidly rose globally from 1990s; (ii) sesame contains protein and lipid allergens, a unique feature not found in other allergenic foods; (iii) it is linked to five types of diseases with understudied mechanisms; and (iv) it is a regulated allergen in 32 advanced countries excluding the USA. We also provide directions for filling gaps in the research and identify implications of possible regulation of sesame in the USA.

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Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?

Gao

Jorgensen

Raghunath

et al. 2021

Comp Rev Food Sci Food Safe

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Wheat allergy is a potentiallylife-threatening disease that affects millions of people around the world. Food processing has been shown to influence the allergenicity of wheat and other major foods. However, a comprehensive review evaluating whether or not food processing can be used to develop hypo-/nonallergenic wheat products is unavailable. There were three objectives for this study: (1) to critically evaluate the evidence on the effect of fermentation, thermal processing, and enzyme or acid hydrolysis on wheat allergenicity so as to identify the potential for and challenges of using these methods to produce hypo-/nonallergenic wheat products; (2) to identify the molecular effects of food processing needed to create such products; and (3) to map the concept questions for future research and development to produce hypo-/nonallergenic wheat products. We performed literature research using PubMed and Google Scholar databases with various combinations of keywords to generate the data to accomplish these objectives. We found that: (1) food processing significantly modulates wheat allergenicity; while some methods can reduce or even abolish the allergenicity, others can create mega allergens; and (2) fermentation and enzymatic hydrolysis hold the most potential to create novel hypo-/nonallergenic wheat products; however, preclinical validation and human clinical trials are currently lacking. We also identify five specific research concepts to advance the research to enable the creation of hypo-/nonallergenic wheat products for application in food, medical, and cosmetic industries.

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Development and validation of a mouse-based primary screening method for testing relative allergenicity of proteins from different wheat genotypes

Cited by 9 publications

References 36 publications

Mechanisms of Wheat Allergenicity in Mice: Comparison of Adjuvant-Free vs. Alum-Adjuvant Models

Mechanisms of Wheat Allergenicity in Mice: Comparison of Adjuvant-Free vs. Alum-Adjuvant Models

The Global Rise and the Complexity of Sesame Allergy: Prime Time to Regulate Sesame in the United States of America?

Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?

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