A cellular model sensitive to the biochemical modifications of allergens, the example of glutenes allergènes, l’exemple du gluten

Industrial processes used to diversify the functionalities of food proteins can modify their allergenicity. For example, the enzymatic hydrolysis of gliadins, the major allergens in wheat gluten, reduces or leaves unchanged their allergenic potential in animal models, while their deamidation has been associated with severe allergic reactions.

Knowledge linking the biochemical characteristics of food proteins and their ability to direct an immune response towards allergy or tolerance is insufficient.

To study the effect of food protein modifications on allergenicity, and ultimately assess the risk of inducing new allergies when processed ingredients are marketed, an in vitro test was developed in collaboration with Dutch researchers as part of the COST ImpARAS program.

The aim of this work was to study the impact of the properties of native and modified gliadins on their interactions with key cellular players in the allergic reaction, dendritic cells, involved in the presentation of allergens to the immune system.