Acid Hydrolysis of Gluten Enhances the Skin Sensitising Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins

Anne-Sofie Ravn Ballegaard, Laure Castan, Jeppe Madura Larsen, Cristian Piras, Clélia Villemin, Daniel Andersen, Charlotte Bernhard Madsen, Paola Roncada, Susanne Brix, Sandra Denery-Papini, Gabriel Mazzucchelli, Grégory Bouchaud, Katrine Lindholm Bøgh*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Personal care products containing hydrolysed gluten have been linked to spontaneous sensitisation through the skin, however the impact of the hydrolysate characteristics on the sensitising capacity is generally unknown. The physicochemical properties of five different wheat-derived gluten products (1 unmodified, 1 enzyme hydrolysed, and 3 acid hydrolysed) were investigated, and the skin sensitising capacity was determined in allergy-prone Brown Norway rats. Acid hydrolysed gluten products exhibited the strongest intrinsic sensitising capacity via the skin. All hydrolysed gluten products induced cross-reactivity to unmodified gluten in the absence of oral tolerance to wheat, but were unable to break tolerance in animals on a wheat-containing diet. Still, the degree of deamidation in acid hydrolysed products was associated with product-specific sensitisation in wheat tolerant rats. Sensitisation to acid hydrolysed gluten products was associated with a more diverse IgE reactivity profile to unmodified gluten proteins compared to sensitisation induced by unmodified gluten or enzyme hydrolysed gluten. Acid hydrolysis enhances the skin sensitising capacity of gluten and drives IgE reactivity to more gluten proteins. This property of acid hydrolysed gluten may be related to the degree of product deamidation, and could be a strong trigger of wheat allergy in susceptible individuals. This article is protected by copyright. All rights reserved.
Original languageEnglish
Article numbere2100416
JournalMolecular Nutrition & Food Research
ISSN1613-4125
DOIs
Publication statusAccepted/In press - 2021

Keywords

  • Brown norway rats
  • Deamidation
  • Hydrolysis
  • Skin sensitisation
  • Wheat allergy

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