Exercise-Independent Wheat-Induced Anaphylaxis Caused by ω-5 Gliadin in Mice

Tanaka, Mamoru; Nagano, Takao; Yano, Hiromi; Haruma, Ken; Kato, Yasuko

doi:10.1159/000324469

Cited by 6 publications

(4 citation statements)

References 57 publications

(48 reference statements)

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“… 16 18 Tanaka et al . 19 have indirectly shown that the ω-5 gliadin is absorbed relatively well from the gastrointestinal tract compared to other gliadins by measuring the serum concentrations of the gliadins in a mouse model during exercise or rest, thus supporting the ω-5 gliadin as the major allergen that causes WDEIA. These findings suggest that the subject’s physical conditions may determine the absorption rate of gliadins, and then the enhanced serum concentration of ω-5 gliadin induces anaphylaxis in the previously sensitized subjects.…”

Section: Discussionmentioning

confidence: 95%

Evaluation of Allergenicity on a ω-5 Gliadin-Deficient Cultivar in Wheat-Dependent Exercise-Induced Anaphylaxis

Lee

Kim

Park

et al. 2022

Allergy Asthma Immunol Res

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Purpose ω-5 gliadin is the major allergen that causes wheat-dependent exercise-induced anaphylaxis (WDEIA). Recently, a missing mutant wheat cultivar at 1B chromosome Glu-B3 and closely linked Gli-B1 loci was bred. This cultivar (ω5D) has a deficiency in ω-5 and γ-gliadins as well as some low-molecular-weight glutenins. We evaluated specific immunoglobulin E (sIgE) reactivity of the ω5D in WDEIA patients compared to wild-type cultivar. Methods Serum samples from 14 WDEIA and 7 classic wheat allergy patients were used to compare the allergenicity of ω5D and wild-type cultivars using immunoglobulin E immunoblotting, enzyme-linked immunosorbent assay (ELISA), and ImmunoCAP inhibition assays. Results Immunoblotting revealed that ω5D extracts had less sIgE binding to gliadins and glutenins in WDEIA sera than wild-type extracts. Immunoblot inhibition assay for gliadin sIgE reactivity also showed that ω5D gliadins had less allergenicity than wild-type gliadins. ELISA inhibition assay showed stronger allergenicity of gliadins than glutenins, although they had cross-reactivity. This assay also showed that the 50% inhibitory concentrations (IC50) of ω5D extracts against gliadin- or glutenin-sIgE reactivity were approximately 4-fold higher in WDEIA patients than those of wild-type extracts. The inhibition capacity of ω5D gliadins against recombinant ω-5 gliadin-sIgE reactivity was also lower in WDEIA patients than that of wild-type. Conclusions The allergenicity of the ω5D cultivar is markedly lower for WDEIA patients in the sIgE inhibition tests. These results suggest that the ω5D cultivar may be a safe alternative for WDEIA patients.

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Section: Discussionmentioning

confidence: 95%

Evaluation of Allergenicity on a ω-5 Gliadin-Deficient Cultivar in Wheat-Dependent Exercise-Induced Anaphylaxis

Lee

Kim

Park

et al. 2022

Allergy Asthma Immunol Res

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“…During systemic anaphylaxis, decreases in whole-body temperature are commonly observed [20,21]. In this study, rectal temperature was measured 30 min after the OVA challenge to evaluate anaphylactic symptoms (Figure 1).…”

Section: Measurement Of Body Temperaturementioning

confidence: 99%

Canna Starch Improves Intestinal Barrier Function, Inhibits Allergen Uptake, and Suppresses Anaphylactic Symptoms in Ovalbumin-Induced Food Allergy in Mice

Koida,

Tanaka,

Kosaka

et al. 2024

Biomolecules

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Edible canna rhizomes contain extremely high levels of resistant starch among cereals and potatoes. We previously showed that feeding canna rhizome starch to mice may increase intestinal barrier function and improve the intestinal environment. Here, we investigated the effects of canna starch intake in a murine food allergy model. Five-week-old female BALB/c mice were divided into four groups: Control and OVA groups fed on the control diet (AIN-93G) ad libitum and Canna and OVA-Canna groups fed on the canna diet (AIN-93G with 10% replaced with canna starch). The OVA and OVA-Canna groups were sensitized to ovalbumin (OVA), and the anaphylactic response was assessed by measuring body temperature. Body temperature was significantly lower in the OVA group than in the non-sensitized group, but no decrease was observed in the OVA-Canna group. Fecal weight, fecal mucin content, and goblet cells of colorectal tissue were significantly increased in the Canna and OVA-Canna groups compared with those in the Control and OVA groups. Allergen uptake into the liver was also increased in the OVA group and decreased in the OVA-Canna group to the same level as in the non-sensitized group. These results indicate that canna starch supplementation in a murine food allergy model suppresses anaphylactic symptoms by improving the intestinal environment and reducing allergen uptake by increasing intestinal barrier function.

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“…Gliadin was extracted from soft wheat flour (Nisshin Flour Milling Inc., Japan) as described previously [19,20]. The extracted gliadin was dialyzed against 0.1% acetic acid for 24 h and then lyophilized.…”

Section: Enzymatic Hydrolysis and Acid Deamidation Of Gliadinmentioning

confidence: 99%

“…For the evaluation of IgE-binding capacity and CD4+ T cell proliferation of degraded gliadins in vitro, the gliadin-induced wheat allergy model was used as described previously with some Li/Miyakawa/Takano/Nakajima-Adachi/ Tanokura/Hachimura Int Arch Allergy Immunol 2020;181:446-455 448 DOI: 10.1159/000506945 modifications [19]. Intraperitoneal injections of mice (6 weeks old) with 50 µg of gliadin absorbed onto alum were performed once every 10 days for four times as sensitized mice.…”

Section: Gliadin-induced Wheat Allergy Modelmentioning

confidence: 99%

Induction of Oral Tolerance by Pepsin-Digested Gliadin Retaining T Cell Reactivity in a Mouse Model of Wheat Allergy

Miyakawa

Takano

et al. 2020

Int Arch Allergy Immunol

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Background: Wheat is known as the most widely consumed food all over the world. Although many types of wheat allergy have been recognized, their treatment still has a long way to go due to the complex pathogenesis. Oral immunotherapy (OIT) is under investigation for the treatment of wheat allergies. Previous studies have demonstrated that OIT using intact wheat allergens can induce tolerance, but is accompanied by a high risk of anaphylactic reactions. Objectives: Our objective was to prepare modified wheat allergens with hypoallergenic and tolerance-inducing properties to reduce adverse effects during immunotherapy. Methods: Wheat gliadin was degraded by hydrolysis with pepsin and trypsin, and then the hydrolysate was deamidated with hydrochloric acid. The IgE-binding capacity and T cell reactivity of the degraded gliadins were evaluated in vitro. Pepsin-di-gested gliadin (peptic-GLI) was applied in a mouse model to investigate whether it would induce oral tolerance. Results: Degradation with pepsin decreased IgE-binding capacity and maintained T cell reactivity. Oral administration of peptic-GLI to mice before sensitization and challenge with gliadin could significantly suppress the production of IgE, IgG1, and type 2 T helper cytokines. Moreover, the development of anaphylactic reactions and allergic responses of the small intestine induced by gliadin challenge were inhibited by oral administration of peptic-GLI. Conclusions: The findings of this study indicate that peptic-GLI with low allergenicity and potential for tolerance induction may become useful in wheat immunotherapy with less adverse effects.

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Exercise-Independent Wheat-Induced Anaphylaxis Caused by ω-5 Gliadin in Mice

Cited by 6 publications

References 57 publications

Evaluation of Allergenicity on a ω-5 Gliadin-Deficient Cultivar in Wheat-Dependent Exercise-Induced Anaphylaxis

Evaluation of Allergenicity on a ω-5 Gliadin-Deficient Cultivar in Wheat-Dependent Exercise-Induced Anaphylaxis

Canna Starch Improves Intestinal Barrier Function, Inhibits Allergen Uptake, and Suppresses Anaphylactic Symptoms in Ovalbumin-Induced Food Allergy in Mice

Induction of Oral Tolerance by Pepsin-Digested Gliadin Retaining T Cell Reactivity in a Mouse Model of Wheat Allergy

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