Comparison of intrinsic allergenicity potentials of gliadins from durum and soft white wheats in an adjuvant-free mouse model

Abstract Wheat is one of the major allergenic foods capable eliciting life-threatening anaphylaxis. Discovering potential hypo/hyper-allergenic wheat classes imperative to advance our knowledge and manage allergy. Durum (genome AABB) soft white AABBDD) are two commonly consumed wheats. However, whether there differences in intrinsic allergenicity between them unknown. Here, we tested hypothesis that gliadins extracted from durum wheats will differ their an adjuvant-free mouse model uses skin sensitization followed by intraperitoneal (IP) allergen challenge. Balb/c female mice were produced maintained on a plant protein-free diet during this study. Groups (n=5–10/group) exposed or vehicle via once week for 9 weeks. IgE responses analyzed ELISA determine sensitization. Systemic anaphylaxis upon IP challenge was quantified hypothermic shock response (HSR); mucosal mast cell (MMCR) measuring MMCP-1 blood. Our results suggest exhibited robust, but comparable levels specific antibody after exposures both elicited. HSRs induced challenges with displayed strikingly similar kinetics. Interestingly, gliadin significantly more potent MMCR compared gliadin. We demonstrate first-time similarities potentials obtained Supported grants USDA/NIFA Hatch Project MICL02486 (Accession Number: 1012322)