Strategies for development of hypoallergenic wheat genotypes
Jacek Waga
j.waga@ihar.edu.plZakład Oceny Jakości i Metod Hodowli Zbóż, IHAR, Kraków (Poland)
Jerzy Zientarski
Zakład Oceny Jakości i Metod Hodowli Zbóż, IHAR, Kraków (Poland)
Abstract
Gliadins are one of the most important components in many foodstuffs produced from wheat seed, so they play a significant role in the human diet. However, for people suffering gluten intolerance they may be strong food allergens and in the case of celiac patients – even toxic. This is a serious problem connected with food safety and quality. Immunoreactivity of gliadins extracted from chosen wheat genotypes (species, cultivars and hybrid lines) was investigated. Based on ELISA and skin prick tests binding of gliadin proteins with specific antigliadin antibodies as well as human sera containing IgE antibodies to gluten was analysed. Hybrid genotypes containing a unique composition of gliadins coded by chromosomes 1B and 1D were identified. They showed decreased immunoreactivity in comparison with parental forms. Similar effect was observed in the case of wild progenitors of common wheat: Triticum monococcum and Triticum dicoccum. Differentiation of the analysed wheat species and lines in respect of immunoreactive properties suggest possibility of using genetics and plant breeding methods in production of new hypoallergic wheat genotypes.
Supporting Agencies
Keywords:
gliadins, celiac, allergiesReferences
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Authors
Jacek Wagaj.waga@ihar.edu.pl
Zakład Oceny Jakości i Metod Hodowli Zbóż, IHAR, Kraków Poland
Authors
Jerzy ZientarskiZakład Oceny Jakości i Metod Hodowli Zbóż, IHAR, Kraków Poland
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