Immunoglobulin‐E‐binding epitopes of wheat allergens in patients with food allergy to wheat and in mice experimentally sensitized to wheat proteins

Denery-Papini, Sandra; Bodinier, Marie; Pineau, Florence; Triballeau, Sylvie; Tranquet, Olivier; Adel‐Patient, Karine; Moneret‐Vautrin, D.A.; Bakan, B.; Marion, Didier; Mothes, Thomas; Mameri, Hamza; Kasarda, Donald D.

doi:10.1111/j.1365-2222.2011.03808.x

Cited by 54 publications

(97 citation statements)

References 43 publications

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“…Typical primary sequences found in gliadins triggering wheat allergy are QQIPQQQ and related sequences (Matsuo et al, 2004); PQQPFP, QQQFPGQQQQ and similar peptides from gliadin and glutenin (Denery-Papini et al, 2011). These sequences are similar to those triggering coeliac disease.…”

Section: Cereals Containing Glutenmentioning

confidence: 96%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

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2014

EFS2

102

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Cereals Containing Glutenmentioning

confidence: 96%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

102

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“…Since BALB/c mice have been shown to respond to wheat gliadin proteins similarly to humans, we chose to use this strain of mice in our studies on SSWP [10,11]. In contrast to the previous models, our model differs significantly in a number of ways.…”

Section: Discussionmentioning

confidence: 96%

“…They studied IgE antibody responses and eosinophil influx into airways as disease markers and found BALB/c to be the best responder. Denery-Papini et al [11] developed a BALB/c model using gliadins, and LTP1 plus alum by IP sensitization as in the above study and evaluated IgE responses [11]. They did not study anaphylaxis, mast cell responses, dermatitis, or cytokine/chemokine responses.…”

Section: Discussionmentioning

confidence: 99%

“…Previously, elegant mouse models of wheat hypersensitivity to alcohol-soluble wheat gluten proteins were developed [10,11,12,13,14]. One study evaluated the immune response to purified lipid transfer protein (LTP) in mice [11]. However, anaphylaxis and a dermatitis disease model has so far not been reported for LTP.…”

Section: Introductionmentioning

confidence: 99%

“…Interestingly, wheat contains not only salt-soluble allergens but also alcohol-soluble and acid-soluble protein allergens that can trigger IgE-mediated reactions in humans [8,1,2,3]. Previously, elegant mouse models of wheat hypersensitivity to alcohol-soluble wheat gluten proteins were developed [10,11,12,13,14]. One study evaluated the immune response to purified lipid transfer protein (LTP) in mice [11].…”

Section: Introductionmentioning

confidence: 99%

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A Mouse Model of Anaphylaxis and Atopic Dermatitis to Salt-Soluble Wheat Protein Extract

Jin

Ebaugh

Martens

et al. 2017

Int Arch Allergy Immunol

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Background: Wheat allergy and other immune-mediated disorders triggered by wheat proteins are growing at an alarming rate for reasons not well understood. A mouse model to study hypersensitivity responses to salt-soluble wheat protein (SSWP) extract is currently unavailable. Here we tested the hypothesis that SSWP extract from wheat will induce sensitization as well as allergic disease in mice. Methods: Female BALB/cJ mice were weaned onto a plant protein-free diet. The mice were injected a total of 4 times with an SSWP (0.01 mg/mouse) fraction extracted from durum wheat along with alum as an adjuvant. Blood was collected biweekly and SSWP-specific IgE (SIgE) and total IgE (TIgE) levels were measured using ELISA. Systemic anaphylaxis upon intraperitoneal injection with SSWP was quantified by hypothermia shock response (HSR). Mucosal mast cell degranulation was measured by the elevation of mMCP-1 in the blood. The mice were monitored for dermatitis. Skin tissues were used in histopathology and for measuring cytokine/chemokine/adhesion molecule levels using a protein microarray system. Results: Injection with SSWP resulted in time-dependent SIgE antibody responses associated with the elevation of TIgE concentration. Challenge with SSWP elicited severe HSR that correlated with a significant elevation of plasma mMCP-1 levels. Sensitized mice developed facial dermatitis associated with mast cell degranulation. Lesions expressed significant elevation of Th2/Th17/Th1 cytokines and chemokines and E-selectin adhesion molecule. Conclusion: Here we report a mouse model of anaphylaxis and atopic dermatitis to SSWP extract that may be used for further basic and applied research on wheat allergy.

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Molecular and immunological characterization of wheat Serpin (Tri a 33)

Mameri

Denery-Papini

Pietri

et al. 2012

Molecular Nutrition Food Res

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Immunoglobulin‐E‐binding epitopes of wheat allergens in patients with food allergy to wheat and in mice experimentally sensitized to wheat proteins

Cited by 54 publications

References 43 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

A Mouse Model of Anaphylaxis and Atopic Dermatitis to Salt-Soluble Wheat Protein Extract

Molecular and immunological characterization of wheat Serpin (Tri a 33)

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