title: Acid hydrolysis of wheat gluten induces formation of new epitopes but does not enhance sensitizing capacity by the oral route: a study in "gluten free" Brown Norway rats.
abstract: BACKGROUND
  Acid hydrolyzed wheat proteins (HWPs) are used in the food and cosmetic industry as emulsifiers. Cases of severe food allergic reactions caused by HWPs have been reported. Recent data suggest that these reactions are caused by HWPs produced by acid hydrolysis.
  
  
  OBJECTIVE
  To examine the sensitizing capacity of gluten proteins per se when altered by acid or enzymatic hydrolysis relative to unmodified gluten in rats naïve to gluten.
  
  
  METHODS
  High IgE-responder Brown Norway (BN) rats bred on a gluten-free diet were sensitized without the use of adjuvant to three different gluten products (unmodified, acid hydrolyzed and enzymatic hydrolyzed). Rats were sensitized by intraperitoneal (i.p.) immunization three times with 200 µg gluten protein/rat or by oral dosing for 35 days with 0.2, 2 or 20 mg gluten protein/rat/day. Sera were analyzed for specific IgG and IgE and IgG-binding capacity by ELISA. IgE functionality was measured by rat basophilic leukemia (RBL) assay.
  
  
  RESULTS
  Regardless of the route of dosing, all products had sensitizing capacity. When sensitized i.p., all three gluten products induced a strong IgG1 response in all animals. Acid hydrolyzed gluten induced the highest level of specific IgE but with a low functionality. Orally all three gluten products induced specific IgG1 and IgE but with different dose-response relations. Sensitizing rats i.p. or orally with unmodified or enzymatic hydrolyzed gluten induced specific IgG1 responses with similar binding capacity which was different from that of acid hydrolyzed gluten indicating that acid hydrolysis of gluten proteins induces formation of 'new' epitopes.
  
  
  CONCLUSIONS
  In rats not tolerant to gluten acid hydrolysis of gluten enhances the sensitizing capacity by the i.p. but not by the oral route. In addition, acid hydrolysis induces formation of new epitopes. This is in contrast to the enzymatic hydrolyzed gluten having an epitope pattern similar to unmodified gluten.
authors.affiliation: National Food Institute, Technical University of Denmark, Søborg, Denmark.
authors.forename: Stine
authors.initials: S
authors.lastname: Kroghsbo
authors.affiliation: National Food Institute, Technical University of Denmark, Søborg, Denmark.
authors.forename: Nanna B
authors.initials: NB
authors.lastname: Andersen
authors.affiliation: National Food Institute, Technical University of Denmark, Søborg, Denmark.
authors.forename: Tina F
authors.initials: TF
authors.lastname: Rasmussen
authors.affiliation: Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, Lyngby, Denmark.
authors.forename: Susanne
authors.initials: S
authors.lastname: Jacobsen
authors.affiliation: National Food Institute, Technical University of Denmark, Søborg, Denmark.
authors.forename: Charlotte B
authors.initials: CB
authors.lastname: Madsen
mesh_terms: D000143:Acids; D000284:Administration, Oral; D000485:Allergens; D000818:Animals; D004306:Dose-Response Relationship, Immunologic; D000939:Epitopes / Q000276:immunology*; D005260:Female; D005983:Glutens / Q000008:administration & dosage / Q000737:chemistry / Q000276:immunology*; D006868:Hydrolysis; D007114:Immunization; D007073:Immunoglobulin E / Q000097:blood; D007074:Immunoglobulin G / Q000097:blood; D007274:Injections, Intraperitoneal; D010940:Plant Proteins / Q000008:administration & dosage / Q000737:chemistry / Q000276:immunology*; D051381:Rats; D011914:Rats, Inbred BN; D021182:Wheat Hypersensitivity / Q000276:immunology* / Q000503:physiopathology
chemical_list: D000143:Acids; D000485:Allergens; D000939:Epitopes; D007074:Immunoglobulin G; D010940:Plant Proteins; D007073:Immunoglobulin E; D005983:Glutens