Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten.

Celiac disease (CD) is triggered by ingestion of gluten-containing cereals such as wheat, barley, rye and in some cases oat. The only way for affected individuals to avoid symptoms of this condition is to adopt a gluten-free diet. Thus, gluten-free foodstuffs need to be monitored in order to ensure...

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Autores principales:	David Poirier, Jérémie Théolier, Riccardo Marega, Philippe Delahaut, Nathalie Gillard, Samuel Benrejeb Godefroy
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/46fe593951964fedaaf45f2db42f9610
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spelling	oai:doaj.org-article:46fe593951964fedaaf45f2db42f96102021-12-02T20:08:02ZEvaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten.1932-620310.1371/journal.pone.0257466https://doaj.org/article/46fe593951964fedaaf45f2db42f96102021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0257466https://doaj.org/toc/1932-6203Celiac disease (CD) is triggered by ingestion of gluten-containing cereals such as wheat, barley, rye and in some cases oat. The only way for affected individuals to avoid symptoms of this condition is to adopt a gluten-free diet. Thus, gluten-free foodstuffs need to be monitored in order to ensure their innocuity. For this purpose, commercial immunoassays based on recognition of defined linear gluten sequences are currently used. These immunoassays are designed to detect or quantify total gluten regardless of the cereal, and often result in over or underestimation of the exact gluten content. In addition, Canadian regulations require a declaration of the source of gluten on the label of prepackaged foods, which cannot be done due to the limitations of existing methods. In this study, the development of new antibodies targeting discrimination of gluten sources was conducted using synthetic peptides as immunization strategy. Fourteen synthetic peptides selected from unique linear amino acid sequences of gluten were bioconjugated to Concholepas concholepas hemocyanin (CCH) as protein carrier, to elicit antibodies in rabbit. The resulting polyclonal antibodies (pAbs) successfully discriminated wheat, barley and oat prolamins during indirect ELISA assessments. pAbs raised against rye synthetic peptides cross-reacted evenly with wheat and rye prolamins but could still be useful to successfully discriminate gluten sources in combination with the other pAbs. Discrimination of gluten sources can be further refined and enhanced by raising monoclonal antibodies using a similar immunization strategy. A methodology capable of discriminating gluten sources, such as the one proposed in this study, could facilitate compliance with Canadian regulations on this matter. This type of discrimination could also complement current immunoassays by settling the issue of over and underestimation of gluten content, thus improving the safety of food intended to CD and wheat-allergic patients.David PoirierJérémie ThéolierRiccardo MaregaPhilippe DelahautNathalie GillardSamuel Benrejeb GodefroyPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 9, p e0257466 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q David Poirier Jérémie Théolier Riccardo Marega Philippe Delahaut Nathalie Gillard Samuel Benrejeb Godefroy Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten.
description	Celiac disease (CD) is triggered by ingestion of gluten-containing cereals such as wheat, barley, rye and in some cases oat. The only way for affected individuals to avoid symptoms of this condition is to adopt a gluten-free diet. Thus, gluten-free foodstuffs need to be monitored in order to ensure their innocuity. For this purpose, commercial immunoassays based on recognition of defined linear gluten sequences are currently used. These immunoassays are designed to detect or quantify total gluten regardless of the cereal, and often result in over or underestimation of the exact gluten content. In addition, Canadian regulations require a declaration of the source of gluten on the label of prepackaged foods, which cannot be done due to the limitations of existing methods. In this study, the development of new antibodies targeting discrimination of gluten sources was conducted using synthetic peptides as immunization strategy. Fourteen synthetic peptides selected from unique linear amino acid sequences of gluten were bioconjugated to Concholepas concholepas hemocyanin (CCH) as protein carrier, to elicit antibodies in rabbit. The resulting polyclonal antibodies (pAbs) successfully discriminated wheat, barley and oat prolamins during indirect ELISA assessments. pAbs raised against rye synthetic peptides cross-reacted evenly with wheat and rye prolamins but could still be useful to successfully discriminate gluten sources in combination with the other pAbs. Discrimination of gluten sources can be further refined and enhanced by raising monoclonal antibodies using a similar immunization strategy. A methodology capable of discriminating gluten sources, such as the one proposed in this study, could facilitate compliance with Canadian regulations on this matter. This type of discrimination could also complement current immunoassays by settling the issue of over and underestimation of gluten content, thus improving the safety of food intended to CD and wheat-allergic patients.
format	article
author	David Poirier Jérémie Théolier Riccardo Marega Philippe Delahaut Nathalie Gillard Samuel Benrejeb Godefroy
author_facet	David Poirier Jérémie Théolier Riccardo Marega Philippe Delahaut Nathalie Gillard Samuel Benrejeb Godefroy
author_sort	David Poirier
title	Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten.
title_short	Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten.
title_full	Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten.
title_fullStr	Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten.
title_full_unstemmed	Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten.
title_sort	evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/46fe593951964fedaaf45f2db42f9610
work_keys_str_mv	AT davidpoirier evaluationofthediscriminatorypotentialofantibodiescreatedfromsyntheticpeptidesderivedfromwheatbarleyryeandoatgluten AT jeremietheolier evaluationofthediscriminatorypotentialofantibodiescreatedfromsyntheticpeptidesderivedfromwheatbarleyryeandoatgluten AT riccardomarega evaluationofthediscriminatorypotentialofantibodiescreatedfromsyntheticpeptidesderivedfromwheatbarleyryeandoatgluten AT philippedelahaut evaluationofthediscriminatorypotentialofantibodiescreatedfromsyntheticpeptidesderivedfromwheatbarleyryeandoatgluten AT nathaliegillard evaluationofthediscriminatorypotentialofantibodiescreatedfromsyntheticpeptidesderivedfromwheatbarleyryeandoatgluten AT samuelbenrejebgodefroy evaluationofthediscriminatorypotentialofantibodiescreatedfromsyntheticpeptidesderivedfromwheatbarleyryeandoatgluten
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Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten.

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