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Since the 1990s, glutens have been functionalized by acid hydrolysis for use as ingredients in foods or cosmetics. However, these modified glutens turned out to be neo-allergenic, as the deamidated proteins induce the production of specific IgE-type antibodies that trigger an allergic reaction, and the first reports of allergies were described in Europe and Japan just a few years after commercial release of products containing deamidated gluten. We have produced a chimeric antibody specific to these deamidated glutens that can serve as a tool to characterize their allergenic potential.

Participants

• Center for Immunology and Inflammatory Diseases, Massachusetts General Hospital and Harvard Medical School, Boston, USA
• National Institute of Health Sciences, Science food institute, Tokyo, Japan

Publication

O. Tranquet , J.-C. Gaudin, S. Patil, J. Steinbrecher, K.Matsunaga, R. Teshima, S.Sakai, C. Larré, S. Denery-Papini (2017). A chimeric IgE that mimics IgE from patients allergic to acid-hydrolyzed wheat proteins is a novel tool for in vitro allergenicity assessment of functionalized glutens. PlosOne https://doi.org/10.1371/journal.pone.0187415