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Model development for prediction of the allergic response to the wheat proteins omega-5 gliadin and HMW-glutenin

Authors
Joo, Yong HoonLee, Do HunLee, Nam TaekChung, Namhyun
Issue Date
12월-2016
Publisher
KOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
Keywords
High-molecular-weight glutenin; omega-5 Gliadin; Prediction model; Wheat allergy; Wheat-dependent exercise-induced anaphylaxis
Citation
APPLIED BIOLOGICAL CHEMISTRY, v.59, no.6, pp.827 - 831
Indexed
SCIE
SCOPUS
KCI
Journal Title
APPLIED BIOLOGICAL CHEMISTRY
Volume
59
Number
6
Start Page
827
End Page
831
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/86602
DOI
10.1007/s13765-016-0231-2
ISSN
2468-0834
Abstract
As one of the eight foods that account for 90 % of food allergies, wheat must be excluded from the diet in patients suffering from wheat allergies. From studies of wheat-dependent exercise-induced anaphylaxis (WDEIA), which has been used as a model to develop hypoallergenic wheat, we now know that the gluten fraction of wheat protein, particularly omega-5 gliadin and high-molecular-weight (HMW)-glutenin, is responsible for the allergic response. However, studies of allergic responses with WDEIA have been performed with a single wheat cultivar. Thus, in an effort to provide more information for the development of hypoallergenic wheat, we compared various cultivars with different countries of origin and characteristics. For the first step, we compared the allergen contents (omega-5 gliadin and HMW-glutenin) in each cultivar and the allergic response caused by each cultivar. Domestic wheat cultivars had lower contents of omega-5 gliadin and HMW-glutenin than those of imported wheat cultivars. Additionally, some cultivars caused varying allergic responses due to their allergen components. From regression analysis of allergen contents and allergic responses in vivo, we suggest a prediction model to estimate the extent of allergic response based on the omega-5 gliadin and HMW-glutenin contents. Further studies are needed to analyze the biological interactions between allergens from various cultivars and allergic response factors.
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