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Research Article | Open Access

Purification and immunoglobulin E epitopes identification of low molecular weight glutenin: an allergen in Chinese wheat

Yanbo Wanga, Yihang Tonga, Jinru Zhoua, Dong Yangb, Linglin Fua( )
Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

As one of the most important cereals, wheat (Triticum aestivum) has high nutritional value and is widely cultivated in China. However, wheat can cause severe allergic reactions, and a growing number of people are developing allergies to Chinese wheat. Low molecular weight glutenin (LMW-GS), an important allergen in susceptible populations, is responsible for celiac disease and wheat contacts dermatitis. In this study, LMW-GS was highly purified from Chinese wheat (Xiaoyan 6) and further identified and characterized. In addition, 8 peptides were predicted efficiently by 5 immunological tools, among which five peptides showed significant immunoglobulin E (IgE) binding abilities. Two specific epitopes were found to be in the non-conserved region of the amino acid sequence of LMW-GS, which was speculated to be the specific epitope of Chinese wheat. This systematic research of LMW-GS may provide new insights into the prevention of wheat allergy and development of hypoallergenic wheat products.

Keywords

Triticum aestivumAllergenLow molecular weight glutenin (LMW-GS)Immunological tools

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Food Science and Human Wellness
Volume 12 Issue 3,
May 2023
Pages 720-727
DOI: 10.1016/j.fshw.2022.09.005
Cite this article:
Wang Y, Tong Y, Zhou J, et al. Purification and immunoglobulin E epitopes identification of low molecular weight glutenin: an allergen in Chinese wheat. Food Science and Human Wellness, 2023, 12(3): 720-727. https://doi.org/10.1016/j.fshw.2022.09.005

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Received: 25 December 2020
Revised: 13 January 2021
Accepted: 30 January 2021
Published: 15 October 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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