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

Francisco Cabrera-Chávez, Ofelia Rouzaud-Sández, Norberto Sotelo-Cruz, Ana M. Calderón De La Barca

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

59 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)1387-1391
Número de páginas5
PublicaciónJournal of Agricultural and Food Chemistry
Volumen56
N.º4
DOI
EstadoPublicada - 27 feb. 2008

Huella

Profundice en los temas de investigación de 'Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients'. En conjunto forman una huella única.

Citar esto