Polyphenol Interactions Mitigate the Immunogenicity and Allergenicity of Gliadins

Abstract

Wheat allergy is an IgE-mediated disorder. Polyphenols, which are known to interact with certain proteins, could be used to reduce allergic reactions. This study screened several polyphenol sources for their ability to interact with gliadins, mask epitopes, and affect basophil degranulation. Polyphenol extracts from artichoke leaves, cranberries, apples, and green tea leaves were examined. Of these extracts, the first three formed insoluble complexes with gliadins. Only the cranberry and apple extracts masked epitopes in dot blot assays using anti-gliadin IgG and IgE antibodies from patients with wheat allergies. The cranberry and artichoke extracts limited cellular degranulation by reducing mouse anti-gliadin IgE recognition. In conclusion, the cranberry extract is the most effective polyphenol source at reducing the immunogenicity and allergenicity of wheat gliadins.

Abrogation of Immunogenic Properties of Gliadin Peptides through Transamidation by Microbial Transglutaminase Is Acyl-Acceptor Dependent

“… 36 , 37 Finally, in future studies it may be worthwhile to combine mTG mediated transamidation with other approaches to reduce the immunogenicity of gluten. 38 , 39 …”

Prolamin‐based complexes: Structure design and food‐related applications

“…For example, in the case of EGCG, Q, and CA, the cumulative weight fraction of zein and zein-CA conjugates is related to the molar mass F I G U R E 4 Interaction mechanism for the formation of prolamin/polyphenol binary complexes using an alkaline treatment (Strauss & Gibson, 2004) fraction, whereas zein-EGCG and zein-Q conjugates exhibit higher proportions of high-M w components, suggesting that EGCG and Q are more effective than CA at forming zein/polyphenol conjugates (Liu, Ma, et al, 2017). Among the polyphenol extracts from artichoke leaves, cranberries, apples, and green tea leaves, cranberry extract has been reported to be the most effective at reducing the immunogenicity and allergenicity of gliadins (Pérot et al, 2017). However, the effectiveness of these extracts may be attributed to the proportion of condensed tannins and their high capacity to associate with gliadin (Pérot et al, 2017).…”

“…Among the polyphenol extracts from artichoke leaves, cranberries, apples, and green tea leaves, cranberry extract has been reported to be the most effective at reducing the immunogenicity and allergenicity of gliadins (Pérot et al., 2017). However, the effectiveness of these extracts may be attributed to the proportion of condensed tannins and their high capacity to associate with gliadin (Pérot et al., 2017).…”

Review of Structural Features and Binding Capacity of Polyphenols to Gluten Proteins and Peptides In Vitro: Relevance to Celiac Disease

“…The disulfide bond conformation was also modified [ 35 , 38 ], which in combination with the secondary structure modifications, can give immunogenic proteins/peptides a specific conformation allowing or not its proper recognition. At least, these structural characteristics play an important role in the allergenicity of gliadins and by modifying these elements, the allergen’s immunoreactivity could be reduced, which could have other implications for other gluten-related disorders in addition to celiac disease [ 33 ]. The potential inhibition of the deamidation reaction of gluten peptides carried out by TG2, either by a steric hindrance effect and/or by enzyme activity inhibition, eventually induced by the interaction with polyphenols, is one aspect that needs to be further elucidated.…”

“…This interaction of gluten proteins and some peptides with a pivotal role in the disease pathogenesis with some polyphenols is being recently and continuously studied. Some important results have already been reported regarding the interaction and potential translational effects for celiac disease [ 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ].…”