Quantitative and qualitative differences in celiac disease epitopes among durum wheat varieties identified through deep RNA-amplicon sequencing

Salentijn, E.M.J.; Esselink, Danny; Goryunova, S. V.; Meer, I.M. van der; Gilissen, L.J.W.J.; Smulders, M.J.M.

doi:10.1186/1471-2164-14-905

Cited by 42 publications

(48 citation statements)

References 49 publications

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“…“Wheat” is a term loosely used to include a diverse array of cultivated species and genotypes in the Triticum genus (Figure ). As coding regions for wheat storage proteins are highly polymorphic (Payne ; Metakovsky and others ; Salentijn and others ), each genotype produces unique types and quantities of glutens, ATIs, and fructans (Nakamura and others ; Veenstra ). Consequently, wheat varieties can be assigned a “ reactivity profile ,” which indicates the potency and amount of reactive epitopes created after digesting that specific wheat variety.…”

Section: Variation In Reactivity Among Species and Varieties Of Wheatmentioning

confidence: 99%

“…In another study, 2 modern genotypes had lower frequency of α‐gliadin expression from the A genome (15%), when compared to 5 landraces (29%; Salentijn and others ). Among 61 durum accessions, the genotypes expressing the lowest amounts of 3 α‐gliadin epitopes (DQ2.5‐Glia‐α1 (PFPQPELPY), DQ2.5‐Glia‐α2 (PQPELPYPQ), and DQ2.5‐Glia‐α3 (FRPEQPYPQ)) were a mix of landraces, old varieties, and modern breeding lines (Salentijn and others ). However, modern durum varieties tended to fall in the highest categories of epitope expression.…”

Section: Variation In Reactivity Among Species and Varieties Of Wheatmentioning

confidence: 99%

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A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

Kucek

Veenstra

Amnuaycheewa

et al. 2015

Comp Rev Food Sci Food Safe

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The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized. This article provides a summary of the main pathologies related to wheat in the human body, including celiac disease, wheat allergy, nonceliac wheat sensitivity, fructose malabsorption, and irritable bowel syndrome. Differences in reactivity are discussed for ancient, heritage, and modern wheats. Due to large variability among species and genotypes, it might be feasible to select wheat varieties with lower amounts and fewer types of reactive prolamins and fructans. Einkorn is promising for producing fewer immunotoxic effects in a number of celiac research studies. Additionally, the impact of wheat processing methods on wheat sensitivity is reviewed. Research indicates that germination and fermentation technologies can effectively alter certain immunoreactive components. For individuals with wheat sensitivity, less-reactive wheat products can slow down disease development and improve quality of life. While research has not proven causation in the increase in wheat sensitivity over the last decades, modern wheat processing may have increased exposure to immunoreactive compounds. More research is necessary to understand the influence of modern wheat cultivars on epidemiological change.

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Section: Variation In Reactivity Among Species and Varieties Of Wheatmentioning

confidence: 99%

Section: Variation In Reactivity Among Species and Varieties Of Wheatmentioning

confidence: 99%

A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

Kucek

Veenstra

Amnuaycheewa

et al. 2015

Comp Rev Food Sci Food Safe

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“…The estimated copy numbers of α‐gliadins in hexaploid wheat are between 25 and 150 copies (Harberd et al ., ; Anderson et al ., ). Analysis of this highly variable multigene family has been performed in tetraploid wheat through RNA‐amplicon sequencing applying 454's NGS technology (Salentijn et al ., ). In this work a comprehensive study combining NGS genomic‐amplicon sequencing and Sanger sequencing of the entire fragment of α‐gliadins containing immunogenic epitopes has been carried out in diploid, tetraploid and hexaploid wheats.…”

Section: Introductionmentioning

confidence: 97%

Diversification of the celiac disease α‐gliadin complex in wheat: a 33‐mer peptide with six overlapping epitopes, evolved following polyploidization

et al. 2015

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SUMMARYThe gluten proteins from wheat, barley and rye are responsible both for celiac disease (CD) and for nonceliac gluten sensitivity, two pathologies affecting up to 6-8% of the human population worldwide. The wheat a-gliadin proteins contain three major CD immunogenic peptides: p31-43, which induces the innate immune response; the 33-mer, formed by six overlapping copies of three highly stimulatory epitopes; and an additional DQ2.5-glia-a3 epitope which partially overlaps with the 33-mer. Next-generation sequencing (NGS) and Sanger sequencing of a-gliadin genes from diploid and polyploid wheat provided six types of a-gliadins (named 1-6) with strong differences in their frequencies in diploid and polyploid wheat, and in the presence and abundance of these CD immunogenic peptides. Immunogenic variants of the p31-43 peptide were found in most of the a-gliadins. Variants of the DQ2.5-glia-a3 epitope were associated with specific types of a-gliadins. Remarkably, only type 1 a-gliadins contained 33-mer epitopes. Moreover, the full immunodominant 33-mer fragment was only present in hexaploid wheat at low abundance, probably as the result of allohexaploidization events from subtype 1.2 a-gliadins found only in Aegilops tauschii, the D-genome donor of hexaploid wheat. Type 3 a-gliadins seem to be the ancestral type as they are found in most of the a-gliadin-expressing Triticeae species. These findings are important for reducing the incidence of CD by the breeding/selection of wheat varieties with low stimulatory capacity of T cells. Moreover, advanced genome-editing techniques (TALENs, CRISPR) will be easier to implement on the small group of a-gliadins containing only immunogenic peptides.

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“…The number, type, and distribution of epitopes, within a wheat type, may play a role in the ability to elicit CD (Shewry & Tatham, ). Salentijn and co‐workers reported a significantly lower number of indigestible peptides in several tetraploid species (Salentijn et al., , ), while a number of other studies have suggested that “modern” hexaploid wheat types may induce more immune and inflammatory reactivity than “ancient” tetraploid and diploid species and hence result in more gastrointestinal problems in wheat‐sensitive individuals (Carnevali et al., ; Molberg et al., ; Pizzuti et al., ; Sofi et al., ; Sofi et al., ; Spaenij‐Dekking et al., ; Vincentini et al., , ). However, other studies have shown that all types of wheat, including “ancient” species and modern cultivars, induce some degree of immune reactivity and thus should be avoided by CD patients (Colomba & Gregorini, ; Escarnot et al., ; Gregorini, Colomba, Ellis, & Ciclitira, ; Suligoj, Gregorini, Colomba, Ellis, & Ciclitira, ).…”

Section: Celiac Diseasementioning

confidence: 99%

Adverse Reactions to Wheat or Wheat Components

Brouns

Rooy

Shewry

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of consuming more whole grains, among which wheat is a major contributor, points to significant risk reduction for diabetes, cardiovascular disease, and colon cancer. However, specific wheat components may also elicit adverse physical reactions in susceptible individuals such as celiac disease (CD) and wheat allergy (WA). Recently, broad coverage in the popular and social media has suggested that wheat consumption leads to a wide range of adverse health effects. This has motivated many consumers to avoid or reduce their consumption of foods that contain wheat/gluten, despite the absence of diagnosed CD or WA, raising questions about underlying mechanisms and possible nocebo effects. However, recent studies did show that some individuals may suffer from adverse reactions in absence of CD and WA. This condition is called non‐celiac gluten sensitivity (NCGS) or non‐celiac wheat sensitivity (NCWS). In addition to gluten, wheat and derived products contain many other components which may trigger symptoms, including inhibitors of α‐amylase and trypsin (ATIs), lectins, and rapidly fermentable carbohydrates (FODMAPs). Furthermore, the way in which foods are being processed, such as the use of yeast or sourdough fermentation, fermentation time and baking conditions, may also affect the presence and bioactivity of these components. The present review systematically describes the characteristics of wheat‐related intolerances, including their etiology, prevalence, the components responsible, diagnosis, and strategies to reduce adverse reactions.

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Quantitative and qualitative differences in celiac disease epitopes among durum wheat varieties identified through deep RNA-amplicon sequencing

Cited by 42 publications

References 49 publications

A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

Diversification of the celiac disease α‐gliadin complex in wheat: a 33‐mer peptide with six overlapping epitopes, evolved following polyploidization

Adverse Reactions to Wheat or Wheat Components

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