Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients

Journal of Agricultural and Food Chemistry
Francisco Cabrera-ChávezAna M Calderón de la Barca

Abstract

Celiac disease (CD) is mediated by IgA antibodies to wheat gliadins and tissue transglutaminase (tTG). As tTG is homologous to microbial transglutaminase (mTG) used to improve foodstuff quality, it could elicit the immune response of celiac patients. This study evaluated the reactivity of IgA of celiac patients to prolamins of wheat and gluten-free (maize and rice flours) breads mTG-treated or not. Prolamins extracted from wheat and gluten-free breads were analyzed by ELISA and immunodetected on membranes with individual or pooled sera from nine celiac patients recently diagnosed. Sera pool IgA titers were higher against prolamins of mTG-treated wheat or gluten-free breads than against mTG-untreated, mainly due to two individual patients' sera. The electrophoretic pattern of gluten-free bread prolamins was changed by the mTG treatment, and a new 31000 band originated in maize was recognized by three CD patients' IgA.

Citations

Sep 25, 2008·Cases Journal·Jaime Gabriel Hurtado-ValenzuelaAna María Calderón de la Barca
Oct 25, 2013·Nutrients·Juan P Ortiz-SánchezAna M Calderón de la Barca
Sep 22, 2009·Gastroenterology·Detlef SchuppanDonatella Barisani
Apr 14, 2009·Gastroenterology·Alberto Rubio-TapiaJoseph A Murray
Aug 19, 2008·Trends in Biotechnology·Yang Zhu, Johannes Tramper
Sep 1, 2017·Critical Reviews in Food Science and Nutrition·Seyed Mohammad Taghi GharibzahediIoannis S Chronakis
Jun 21, 2012·European Journal of Gastroenterology & Hepatology·David NarotskyBenjamin Lebwohl
Jan 9, 2019·Frontiers in Pediatrics·Matthias Torsten, Lerner Aaron
Feb 5, 2019·Micromachines·Maria Pia SavocaElisabetta A M Verderio
Jan 9, 2019·Frontiers in Nutrition·Sweta RaiC S Chopra
Mar 18, 2009·Journal of Agricultural and Food Chemistry·Francisco Cabrera-ChávezAna M Calderón de la Barca

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