Abstract
Wheat gliadin proteins-an important, nutritional component of many food products may also act as allergenic proteins causing various, clinical symptoms of IgE-mediated food allergies. Gliadins are coded by six complex loci on the chromosomes 1A, 1B, 1D,6A, 6B and 6D of wheat genome. Each of the loci coding from a few to a dozen of polypeptides may spontaneously mutate to inactive gene variants called null alleles that do not code any proteins at all. The aim of the present work was to find out whether null alleles in some gliadin coding loci may decrease wheat allergenic properties. Six winter wheat genotypes: gliadin deletion lines (GDL) containing null alleles on 1D, 1B and 6B chromosomes and control lines (CL) containing active gene variants in all gliadin coding loci, were developed using plant breeding methods. Allergenic properties of the six analyzed hybrids were estimated by ELISA using polled sera of five patients allergic to gluten. Estimated immunoreactivity of GDLs was from 6% to 18% lower as compared with CLs. The obtained results evidenced that gliadin null alleles decrease wheat allergenic properties and may be used as parental forms for breeding of hypoallergenic wheat genotypes.
Highlights
Gliadins and glutenins are the main groups of wheat storage proteins and the main components of gluten matrix
A-PAGE electrophoregrams of control lines (CL) and gliadin deletion lines (GDL) differing with regard to proteins controlled by the Gli D1 locus (1st set of analyzed hybrids) showed a complete lack of protein bands localized in ω-1.2 gliadin zone of GDL (Figure 1(a))
Earlier studies on gliadin inheritance evidenced that all of lacking bands, localized in two distant electrophoretic zones, are controlled by genes clustered in complex locus on the chromosome 1D and make one gliadin block determined as Gli D1-1.2, based on the own gliadin classification used by the authors [19]
Summary
Gliadins and glutenins are the main groups of wheat storage proteins and the main components of gluten matrix. As gluten proteins they are of essential importance for baking quality of wheat flour, food industry and human nutrition [1]. Gliadins are especially interesting biomolecules because of their complexity (they make a complex of monomeric proteins) and large polymorphism of individual monomeric fractions [2]. They are highly allergenic proteins causing IgE mediated food allergies (e.g. asthma, urticaria, angioedema, WDEIA, atopic dermatitis) in people sensitized to wheat proteins [3,4]. Genes coding for gliadins are grouped as clusters and localized on the short arms of the chromosomes belonging to 1st and 6th homeological groups of wheat genome
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