Characterization of a hypoallergenic wheat line lacking ω-5 gliadin.
BACKGROUND
There is no curative treatment for wheat-dependent exercise-induced anaphylaxis (WDEIA). ω-5 Gliadin is one of the dominant allergens affecting WDEIA patients. The use of ω-5 gliadin-free wheat flour in the regular diet is considered one of the prophylactic approaches against the elicitation of allergic symptoms and sensitization to ω-5 gliadin. We sought to find hypoallergenic bread wheat (or common wheat) that lacked the genes encoding ω-5 gliadin and to evaluate its in vitro allergenicity. We also aimed to evaluate the sensitization ability of one of the selected hypoallergenic wheat lines by using a possible animal model of wheat allergy.


METHODS
We screened the deletion lines of bread wheat by western blotting to ascertain common wheat lines lacking the ω-5 gliadin locus. The deletion lines we used have partial deficiency of chromosome 1B (Endo and Gill, 1996). To assess sensitization ability of gluten from the selected deletion line, guinea pigs were fed with either the gluten from the selected deletion line or commercially available gluten, and allergic score was evaluated after challenging the same gluten preparations.


RESULTS
We found that a deletion line 1BS-18 had the least deficiency of chromosome 1B among the deletion stocks lacking the ω-5 gliadin locus. The challenge test using the guinea pigs revealed that the symptoms induced by application of the 1BS-18 gluten were much less than that of commercially available gluten.


CONCLUSIONS
The deletion line 1BS-18, which lacked the ω-5 gliadin locus, is likely to have a low sensitization capacity in the guinea pig. The use of the wheat products of the 1BS-18 line in daily life may provide a feasible solution for the onset of wheat allergy.
Department of Dermatology, Shimane University Faculty of Medicine, Shimane, Japan; Center for Community-Based Health Research and Education (COHRE), Organization for the Promotion of Project Research, Shimane University, Shimane, Japan. Electronic address: nine_kk@med.shimane-u.ac.jp.
Kunie
K
Kohno
Department of Dermatology, Shimane University Faculty of Medicine, Shimane, Japan.
Hitoshi
H
Takahashi
Department of Plant Life Science, Faculty of Agriculture, Ryukoku University, Shiga, Japan.
Takashi R
TR
Endo
Department of Pathophysiology and Therapeutics, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima, Japan.
Hiroaki
H
Matsuo
Center for Community-Based Health Research and Education (COHRE), Organization for the Promotion of Project Research, Shimane University, Shimane, Japan; Shimane University Faculty of Medicine, Shimane, Japan.
Kuninori
K
Shiwaku
Department of Dermatology, Shimane University Faculty of Medicine, Shimane, Japan.
Eishin
E
Morita
D000485:Allergens / Q000008:administration & dosage / Q000276:immunology*; D000818:Animals; D000906:Antibodies / Q000276:immunology; D052179:Antigens, Plant / Q000235:genetics* / Q000276:immunology*; D004195:Disease Models, Animal; D000939:Epitopes / Q000737:chemistry / Q000276:immunology; D005433:Flour; D005903:Gliadin / Q000235:genetics* / Q000276:immunology*; D006168:Guinea Pigs; D007073:Immunoglobulin E / Q000276:immunology; D007074:Immunoglobulin G / Q000276:immunology; D010455:Peptides / Q000276:immunology; D030821:Plants, Genetically Modified; D014908:Triticum / Q000009:adverse effects* / Q000235:genetics*; D021182:Wheat Hypersensitivity / Q000276:immunology*
D000485:Allergens; D000906:Antibodies; D052179:Antigens, Plant; D000939:Epitopes; D007074:Immunoglobulin G; D010455:Peptides; C475180:omega-5 gliadin, wheat; D007073:Immunoglobulin E; D005903:Gliadin
1BS-18; Guinea pig; Hypoallergenic wheat; Wheat allergy; ω-5 gliadin