Ballegaard, Anne-Sofie Ravn

Bøgh, Katrine Lindholm

Denery-Papini, Sandra

Madsen, Charlotte Bernhard

Mazzucchelli, Gabriel

Piras, Cristian

Solé-Jamault, Véronique

Villemin, Clélia

Online Research Database In Technology

                       General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.  • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal   If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim.     Downloaded from orbit.dtu.dk on: Aug 23, 2018Protein-chemical features of five different wheat products affect the sensitisingcapacity through the skinBallegaard, Anne-Sofie Ravn; Piras, Cristian ;  Mazzucchelli, Gabriel; Villemin, Clélia ; Solé-Jamault,Véronique ; Denery-Papini, Sandra ; Madsen, Charlotte Bernhard; Bøgh, Katrine LindholmPublication date:2018Document VersionPublisher's PDF, also known as Version of recordLink back to DTU OrbitCitation (APA):Ballegaard, A-S. R., Piras, C.,  Mazzucchelli, G., Villemin, C., Solé-Jamault, V., Denery-Papini, S., ... Bøgh, K. L.(2018). Protein-chemical features of five different wheat products affect the sensitising capacity through the skin.Abstract from 4th ImpARAS conference, Naples, Italy.Protein-chemical features of five different wheat products affect the sensitising capacity through the skin   Anne-Sofie R. Ballegaard1, Cristian Piras2, Gabriel Mazzucchelli3, Clélia Villemin4, Véronique Solé-Jamault4, Sandra Denery-Papini4, Charlotte B. Madsen1, Katrine L. Bøgh1  1National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark 2Department of Veterinary Medicine, University of Milan, Milan, Italy  3Laboratory of Mass Spectrometry - MolSys, Department of Chemistry, University of Liege, Liege, Belgium 4UR1268 BIA, INRA, Nantes, France  Background: Allergic sensitisation to foods may occur in infancy without prior oral exposure to the offending food. This has led to the assumption that food allergy sensitisation may occur through alternative routes, such as the skin. Recently, concerns have been raised regarding the safety of personal care products containing hydrolysed wheat proteins due to allergic reactions. The aim of the study was to investigate the impact of protein-chemical features on the skin sensitising capacity of five different wheat products; an unmodified, an enzyme hydrolysed, and three different acid hydrolysed gluten products. Methods: Wheat products were characterised for size distribution profile, protein/peptide fingerprint and degree of deamidation. To study the sensitising capacity of the five wheat products a dose-response study was conducted in naïve Brown Norway rats. Products were applied on slightly damaged skin without use of adjuvant. Rats were subsequently given post-immunisations by oral gavage. The sensitising capacity and cross-reactivity were evaluated by means of different ELISAs, immunoblotting and ear swelling test. Results: The protein-chemical features varied greatly between the products. All five products were able to induce a specific antibody response and sensitise through the slightly damaged skin, in a dose-dependent manner, though differences were seen between the products. Evaluating the cross-reactivity between the products, profound differences could be observed which correspond to the protein-chemical characteristics. Acid hydrolysed gluten products behaved differently than the enzyme hydrolysed gluten product indicating newly formed epitopes after acid hydrolysis. The protein sensitisation pattern differed between products. Conclusion: This study showed that all five gluten products were able to sensitise through slightly damaged skin in a dose-dependent manner, though the pattern of sensitisation depended on the degree of modification.   

Protein-chemical features of five different wheat products affect the sensitising capacity through the skin

http://orbit.dtu.dk/ws/files/151666529/Protein_chemical_features_of_five_different_wheat_products_affect_the_sensitising_capacity_through_the_skin_.pdf

Protein-chemical features of five different wheat products affect the sensitising capacity through the skin

Abstract

Similar works

Full text

Available Versions

Online Research Database In Technology