INRA, UR1268, Unité de Recherche sur les Biopolymères, Leurs Interactions et Assemblages, Nantes, France.
Mol Nutr Food Res. 2012 Feb;56(2):336-44. doi: 10.1002/mnfr.201100353. Epub 2011 Dec 7.
Wheat gluten proteins such as gliadins constitute major food allergens. Gluten can be modified industrially by deamidation which increases its solubility and enhances its use as a food ingredient. Sensitization to deamidated gluten has been reported to cause severe allergic reactions with anaphylaxis. The aim of this study was therefore to compare the sensitization and elicitation potentials of native (NG) and deamidated (DG) gliadins. The reactivity pattern of mice IgE was also compared with that of DG-allergic patients.
The ability of DG to sensitize Balb/c mice using intra-peritoneal administration with aluminium hydroxide as an adjuvant, and to elicit an allergic response after a challenge, was tested in comparison with NG. Mice sensitized with DG secreted higher levels of total IgE, IL-4, gliadin-specific IgE and IgG1 than mice sensitized with NG. By contrast, mice sensitized with NG produced higher levels of gliadin-specific IgG2a and INFγ. After a challenge, histamine levels were higher in mice sensitised with DG.
DG can sensitize mice much more efficiently than NG. Moreover, this mouse model of allergy to DG revealed an IgE reactivity pattern against purified gliadins which was very similar to that of DG-allergic patients.
小麦醇溶蛋白，如麦胶蛋白，构成主要的食物过敏原。谷朊粉可通过脱酰胺作用进行工业改性，从而提高其溶解性，并增强其作为食品成分的用途。已报道致敏于脱酰胺谷朊粉可引起严重过敏反应和过敏反应。因此，本研究旨在比较天然（NG）和脱酰胺（DG）麦胶蛋白的致敏和激发潜力。还比较了 DG 过敏患者与 DG 过敏患者的 IgE 反应模式。
用氢氧化铝作为佐剂通过腹腔内给药，比较 DG 对 Balb/c 小鼠的致敏能力，并在挑战后引发过敏反应。与 NG 相比，用 DG 致敏的小鼠分泌的总 IgE、IL-4、麦胶蛋白特异性 IgE 和 IgG1 水平更高。相比之下，用 NG 致敏的小鼠产生的麦胶蛋白特异性 IgG2a 和 INFγ 水平更高。致敏后，DG 致敏的小鼠组胺水平更高。
DG 比 NG 更有效地致敏小鼠。此外，DG 过敏的小鼠模型对纯化的麦胶蛋白的 IgE 反应模式与 DG 过敏患者非常相似。
