Open AccessVariability of allergenicity within 29 genotypes including some genetically modified genotypes
Author(s) -
Lupi R,
Masci S,
Pineau F,
DeneryPapini S,
Larré C
Publication year - 2013
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-3-s3-p91
Subject(s) - immunoglobulin e , crop , genotype , food science , cultivar , biology , microbiology and biotechnology , veterinary medicine , medicine , horticulture , gene , immunology , agronomy , antibody , biochemistry
Background Breeding of cereals has been particularly active in the last hundred years, resulting in spectacular improvements in agronomic, resistance or technological traits. Unfortu- nately for predisposed consumers wheat may induce aller- genicity either food or respiratory. More recently, the genetic modification (GM) technology for crop improve- ment has emerged and although GM wheats are not culti- vated at the moment, it is not excluded that they are being produced. In the frame of GM evaluation and according to the codex Alimentarius, the allergenicity has to be evaluated. The studied genotypes belong to the two main wheat cul- tivated species, T. aestivum and T. Durum. In this study, IgE were collected from patients suffering from food or respiratory allergy and used as probes to detect wheat flour allergens in an ELISA assay. Data were analysed using paired samples t-test and two-way ANOVA. In order to increase the sensibility the salt soluble proteins fraction was separated into two fractions, metabolic and chloroform-methanol soluble (CM), their protein compo- sition was analysed and their IgE reactivity controlled. Results Both fractions were IgE reactive and the CM-like fraction was enriched in alpha amylase inhibitors and LTP. Two "factors" were studied, genotype and serum, both have a significant effect on the IgE-binding capacity. The compar- ison of means revealed significant differences in the IgE concentration for 3 GM lines versus their wild type what- ever the fraction considered. However, it was noticeable that significant differences were also detected between cultivars. The reactivity of the T. durum cultivars were in the range of 28-50 ng/ml and 40-70 ng/ml for the metabolic and CM_like fractions respectively. That of GM lines, even those that were significantly different from their wild type lines, were included in these reactivity ranges. Similar results were obtained for T. aestivum cultivars. Conclusion This study drives us to conclude that the transformation impacts the allergenicity, by increasing or decreasing it. The level of allergenicity measured for the GM lines was always lower that the higher value measured for the cultivated genotypes tested.