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Influence of the Allelic Variants Encoded at the Gli-B1 Locus, Responsible for a Major Allergen of Wheat, on IgE Reactivity for Patients Suffering from Food Allergy to Wheat

Denery-Papini, S., Lauriere, M., Branlard, G., Morisset, M., Pecquet, C., Choudat, D., Merlino, M., Pineau, F., Popineau, Y., Boulenc, E.
Journal of agricultural and food chemistry 2007 v.55 no.3 pp. 799-805
Triticum aestivum, cultivars, alleles, loci, gliadin, biochemical polymorphism, allergens, food allergies, immunoglobulin E, antigen-antibody reactions, urticaria, humans
Wheat presents an important genetic diversity that could be useful to look for cultivars with reduced allergencity. omega 5-Gliadins have been described as major allergens for wheat allergic patients suffering from wheat-dependent exercise-induced anaphylaxis (WDEIA) and some cases of chronic urticaria (U). Our objective was to study the influence of genetic variability at the Gli-B1 locus encoding for omega 5-gliadins on the reactivity of IgE antibodies from these patients. We selected cultivars expressing 13 alleles at Gli-B1 including a wheat/rye translocation and studied the reactivity to gliadins of a rabbit antiserum specific for omega 5-gliadins and of IgE from 10 patients. The antiserum and IgE from nine patients with WDEIA and U strongly detected omega 5-gliadins expressed by most of the Gli-B1 alleles but showed no or faint responses to the gliadins and secalins extracted from the translocated wheat. The selection of genotypes lacking the Gli-B1 locus may reduce wheat allergenicity.