Analysis of differences in allergenicity of wheat allergens processed by different processing methods

2022 Fiscal Year Final Research Report

• Project/Area Number: 19K02364
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Nagoya University of Arts and Sciences
• Principal Investigator: Yamada Chikako 名古屋学芸大学, 管理栄養学部, 准教授 (30351216)
• Project Period (FY): 2019-04-01 – 2023-03-31
• Keywords: ω-5グリアジン / 食物アレルギー

Outline of Final Research Achievements

The purpose of this study was to clarify the effects of changes in wheat allergens due to different processing methods on the induction of allergic symptoms, and to propose wheat processing methods that patients can safely consume. Using recombinant omega-5 gliadin, monoclonal antibodies were prepared to detect eluted allergens when wheat dough prepared under different conditions was boiled in pure water. As a result, the longer the boiling time and the larger the surface area of the dough during boiling, the more allergens eluted. Further, when the pH of the dough was changed, the amount of allergen elution was as follows: Acid-added dough > Alkali-added dough > Water-added dough.
In addition, we analyzed the digestion and absorption of recombinant ω-5 gliadin with the aim of establishing an in vitro detection system for ω-5 gliadin.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

本研究では、不溶性タンパク質であるプロラミンに分類されるω-5グリアジンが、小麦生地を茹でる際に茹で汁中に溶出することを明らかにした。また、小麦生地に酸やアルカリを添加すると、ω-5グリアジンの溶出量が増加した。ω-5グリアジンはアミノ酸配列が明らかとなっており、システイン残基を持たないため、生地作製時に他のタンパク質とS-S結合を形成しない。そのため、茹でる操作で水中に溶出したのではないかと考えられる。その結果、うどんはわずかながら低アレルゲン化されており、同量の小麦粉を含むパンと比較すると症状が出にくいのではないかと考えられた。