Identification of IgE‐binding epitopes on gliadins for patients with food allergy to wheat

Battais, F.; Mothes, Thomas; Moneret-Vautrin, D. A.; Pineau, Florence; Kanny, G.; Popineau, Yves; Bodinier, Marie; Denery-Papini, Sandra

doi:10.1111/j.1398-9995.2005.00795.x

Cited by 156 publications

(159 citation statements)

References 37 publications

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“…[10], [120], [121], [122] and [123] [124], [125], [126], [127], [128], [129] and [130] However, other studies at different shifting offsets, with different peptides sizes, or both revealed different sets of immunodominant sequential epitopes for the same allergens. [29], [124], [125], [126], [127], [130] and [131] Nevertheless, approaches to use these alleged immunodominant peptides for the risk assessment of life-threatening symptoms, as well as the prediction of persistence in food hypersensitivity, were apparently successful.…”

Section: Diagnosis Of Food Allergy With Synthetic Sequential Epitopesmentioning

confidence: 99%

“…[29], [124], [125], [126], [127], [130] and [131] Nevertheless, approaches to use these alleged immunodominant peptides for the risk assessment of life-threatening symptoms, as well as the prediction of persistence in food hypersensitivity, were apparently successful. In wheat-dependent exerciseinduced anaphylaxis, all sera from affected patients showed significant sIgE reactivity to the respective peptides, whereas none of the sera from nonatopic control subjects demonstrated reactivity, and sera from control patients with atopic dermatitis showed very low to nonexistent reactivity.…”

Section: Diagnosis Of Food Allergy With Synthetic Sequential Epitopesmentioning

confidence: 99%

“…In wheat-dependent exerciseinduced anaphylaxis, all sera from affected patients showed significant sIgE reactivity to the respective peptides, whereas none of the sera from nonatopic control subjects demonstrated reactivity, and sera from control patients with atopic dermatitis showed very low to nonexistent reactivity. [29] and [130] The sera of individuals with a history of more severe peanut-induced allergic reactions recognized a higher number of sequential Ara h 1, Ara h 2, and Ara h 3 epitopes than sera from individuals with milder symptoms. However, a higher number of recognized epitopes was also correlated with larger sIgE polyclonality.…”

Section: Diagnosis Of Food Allergy With Synthetic Sequential Epitopesmentioning

confidence: 99%

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Potential, pitfalls, and prospects of food allergy diagnostics with recombinant allergens or synthetic sequential epitopes

Steckelbroeck¹,

Ballmer‐Weber²,

Vieths³

2008

Journal of Allergy and Clinical Immunology

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This article aims to critically review developments in food allergy diagnostics with regard to the verification of specific IgE antibodies and the identification of the responsible allergens. Results of IgE-binding tests with food extracts are hampered by cross-reactive proteins, low-quality test agents, or both. Specificity can be increased by defining adequate cutoff values, whereas sensitivity can be improved by using high-quality test agents. IgE-binding tests with purified allergens enabled reliable quantification of allergen-specific IgE titers, with higher levels found in individuals with food allergy compared with individuals without food allergy. However, the overlap in individual test reactivity between allergic and nonallergic subjects complicates interpretation. Recombinant allergens and synthetic sequential epitopes enabled detection of sensitization profiles, with IgE specific to several allergens and substructures now being suggested as markers of severity, persistence, or both. However, high-power quantitative studies with larger numbers of patients are required to confirm these markers. This article aims to critically review developments in food allergy diagnostics with regard to the verification of specific IgE antibodies and the identification of the responsible allergens. Results of IgE-binding tests with food extracts are hampered by cross-reactive proteins, low-quality test agents, or both. Specificity can be increased by defining adequate cutoff values, whereas sensitivity can be improved by using high-quality test agents. IgE-binding tests with purified allergens enabled reliable quantification of allergen-specific IgE titers, with higher levels found in individuals with food allergy compared with individuals without food allergy. However, the overlap in individual test reactivity between allergic and nonallergic subjects complicates interpretation. Recombinant allergens and synthetic sequential epitopes enabled detection of sensitization profiles, with IgE specific to several allergens and substructures now being suggested as markers of severity, persistence, or both.However, high-power quantitative studies with larger numbers of patients are required to confirm these markers. IgE-mediated and non-IgE-mediated syndromes, where IgE-mediated manifestations are responsible for the majority of food-induced, immediate-type, immune-mediated hypersensitivity reactions. 3 The development of an IgE-mediated response to food requires a series of molecular and cellular interactions, which involve antigenpresenting cells, T lymphocytes, and B lymphocytes. [4] and [5] Depending on the route of sensitization, food allergy is the result of either genuine reactivity to comestibles through the gastrointestinal tract (class I food allergens) or secondary sensitization to cross-reactive food allergens as a consequence of the initial reactivity to homologous pollen-related allergens (class II food allergens). [6] and [7] The majority of class I food allergens are heat stable and resistan...

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Section: Diagnosis Of Food Allergy With Synthetic Sequential Epitopesmentioning

confidence: 99%

Section: Diagnosis Of Food Allergy With Synthetic Sequential Epitopesmentioning

confidence: 99%

Section: Diagnosis Of Food Allergy With Synthetic Sequential Epitopesmentioning

confidence: 99%

See 1 more Smart Citation

Potential, pitfalls, and prospects of food allergy diagnostics with recombinant allergens or synthetic sequential epitopes

Steckelbroeck¹,

Ballmer‐Weber²,

Vieths³

2008

Journal of Allergy and Clinical Immunology

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“…LMW glutenins play an important role in the development of immediate hypersensitivity to hydrolyzed wheat proteins (IHHWPs) baker's asthma, atopic dermatitis and EIWA [18,20]. Battais et al showed elevated levels of IgE antibodies against all GP in the sera of 28 patients with atopic dermatitis, asthma, urticaria and eczema, which suggested that these proteins were important factors contributing to disease development [21,22].…”

Section: Introductionmentioning

confidence: 99%

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

Skoczowski¹,

Obtułowicz²,

Czarnobilska³

et al. 2017

Ann Agric Environ Med.

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Skoczowski A, Obtułowicz K, Czarnobilska E, Dyga W, Mazur M, Stawoska I, Waga J. 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. Ann Agric Environ Med. 2017; 24(2): 229-236. doi: 10.5604/12321966.1233572 Abstract Introduction and objective. 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. Materials and method. 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. Results. 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 separated by SDS-PAGE. Conclusion. 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.

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“…Several wheat allergens have been described and some of them associated with different clinical features presented by the patient [9]. Thus, α-amylase/trypsin inhibitor, serine proteinase, thaumatin-like proteins, prolamins, and peroxidases have been involved with baker's asthma, urticaria/angioedema and cutaneous symptoms associated with atopic dermatitis; ω-5-gliadin (Tri a 19) has been related with exercise-induced anaphylaxis, and nonspecific lipid transfer protein (nsLTP or Tri a 14) with allergy symptoms upon ingestion of wheat, among others [7,8].…”

Section: Discussionmentioning

confidence: 99%

Terminal Ileitis Induced by Wheat Proteins Allergy: A Case Report

Popolizio¹,

N²,

Bartolomé³

et al. 2017

J Clin Cell Immunol

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We describe a case report of terminal ileitis and mesenteric adenitis by IgE-mediated allergy to wheat after detecting the culprit proteins by basophil activation test and SDS-PAGE immunoblotting. Gastrointestinal symptoms and terminal ileitis was resolved by avoiding the causative agent. We emphasize the need for a multidisciplinary clinical approach in order to achieve a definitive diagnosis and optimal treatment.

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Identification of IgE‐binding epitopes on gliadins for patients with food allergy to wheat

Cited by 156 publications

References 37 publications

Potential, pitfalls, and prospects of food allergy diagnostics with recombinant allergens or synthetic sequential epitopes

Potential, pitfalls, and prospects of food allergy diagnostics with recombinant allergens or synthetic sequential epitopes

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

Terminal Ileitis Induced by Wheat Proteins Allergy: A Case Report

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