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Evaluation of the allergenicity of ?5-gliadin-deficient Hokushin wheat (1BS-18) in a wheat allergy rat model.


ABSTRACT: We previously developed Hokushin wheat line as a hypoallergenic wheat lacking ?5-gliadin (1BS-18), a major allergen for wheat-dependent exercise-induced anaphylaxis. However, the allergenicity of 1BS-18 has not been understood completely. In this study, we evaluated the allergenicity of 1BS-18 such as anaphylactic elicitation ability and sensitization ability using rats sensitized with ?5-gliadin or glutens prepared from Hokushin (Hokushin gluten) or 1BS-18 (1BS-18 gluten). Rats were sensitized by intraperitoneal administration of ?5-gliadin, Hokushin gluten or 1BS-18 gluten. Immunoglobulin E-mediated systemic anaphylaxis was evaluated by measuring changes in rectal temperature for 30?min after intravenous challenge with ?5-gliadin or the test glutens in unsensitized rats or rats sensitized with ?5-gliadin or the test glutens. In ?5-gliadin-sensitized rats, intravenous challenge with ?5-gliadin or Hokushin gluten significantly decreased the rectal temperature at 30?min after challenge while challenge with 1BS-18 gluten did not reduce the rectal temperature. Furthermore, intravenous challenge with ?5-gliadin significantly decreased the rectal temperature in rats sensitized with Hokushin gluten or 1BS-18 gluten. However, the reduced degree observed in 1BS-18 gluten-sensitized rats was smaller than that in Hokushin gluten-sensitized rats. In conclusion, 1BS-18 elicited no allergic reaction in ?5-gliadin-sensitized rats and had less sensitization ability for ?5-gliadin than that of Hokushin wheat.

SUBMITTER: Yamada Y 

PROVIDER: S-EPMC6838741 | biostudies-literature | 2019 Dec

REPOSITORIES: biostudies-literature

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Evaluation of the allergenicity of ω5-gliadin-deficient Hokushin wheat (1BS-18) in a wheat allergy rat model.

Yamada Yukinori Y   Yokooji Tomoharu T   Ninomiya Naoki N   Taogoshi Takanori T   Morita Eishin E   Matsuo Hiroaki H  

Biochemistry and biophysics reports 20191101


We previously developed Hokushin wheat line as a hypoallergenic wheat lacking ω5-gliadin (1BS-18), a major allergen for wheat-dependent exercise-induced anaphylaxis. However, the allergenicity of 1BS-18 has not been understood completely. In this study, we evaluated the allergenicity of 1BS-18 such as anaphylactic elicitation ability and sensitization ability using rats sensitized with ω5-gliadin or glutens prepared from Hokushin (Hokushin gluten) or 1BS-18 (1BS-18 gluten). Rats were sensitized  ...[more]

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