Elimination of Omega-1,2 Gliadins From Bread Wheat (Triticum aestivum) Flour: Effects on Immunogenic Potential and End-Use Quality

Frontiers in Plant Science

Peter H. Green¹  Armin Alaedini³  Bradford W. Seabourn⁴  Xuechen B. Yu⁵  Susan B. Altenbach⁶  Han-Chang Chang⁶ 

[1] Celiac Disease Center, Columbia University, New York, NY, United States;Department of Medicine, Columbia University, New York, NY, United States;Department of Medicine, New York Medical College, Valhalla, NY, United States;Hard Winter Wheat Quality Laboratory, Center for Grain and Animal Health Research, United States Department of Agriculture-Agricultural Research Service, Manhattan, KS, United States;Institute of Human Nutrition, Columbia University, New York, NY, United States;Western Regional Research Center, United States Department of Agriculture-Agricultural Research Service, Albany, CA, United States;

关键词: celiac disease;    wheat allergy;    gliadins;    gluten proteins;    gluten-related disorders;    proteomics;   

DOI  :  10.3389/fpls.2019.00580

来源: DOAJ

【 摘 要 】

The omega-1,2 gliadins are a group of wheat gluten proteins that contain immunodominant epitopes for celiac disease (CD) and also have been associated with food allergies. To reduce the levels of these proteins in the flour, bread wheat (Triticum aestivum cv. Butte 86) was genetically transformed with an RNA interference plasmid that targeted a 141 bp region at the 5′ end of an omega-1,2 gliadin gene. Flour proteins from two transgenic lines were analyzed in detail by quantitative two-dimensional gel electrophoresis and tandem mass spectrometry. In one line, the omega-1,2 gliadins were missing with few other changes in the proteome. In the other line, striking changes in the proteome were observed and nearly all gliadins and low molecular weight glutenin subunits (LMW-GS) were absent. High molecular weight glutenin subunits (HMW-GS) increased in this line and those that showed the largest increases had molecular weights slightly less than those in the non-transgenic, possibly due to post-translational processing. In addition, there were increases in non-gluten proteins such as triticins, purinins, globulins, serpins, and alpha-amylase/protease inhibitors. Reactivity of flour proteins with serum IgG and IgA antibodies from a cohort of CD patients was reduced significantly in both transgenic lines. Both mixing time and tolerance were improved in the line without omega-1,2 gliadins while mixing properties were diminished in the line missing most gluten proteins. The data suggest that biotechnology approaches may be used to create wheat lines with reduced immunogenic potential in the context of gluten sensitivity without compromising end-use quality.

【 授权许可】

Unknown