Comparison of blood glucose levels and allergic responses on treatment with six wheat cultivars

• Published in: Applied biological chemistry Vol. 60; no. 1; pp. 11 - 16
• Main Authors: Lee, Hyeri, Hwang, Min Hee, Cho, Miju, Lee, Dong Gun, Go, Eun Byeol, Cheong, Young-Keun, Kang, Chon-Sik, Lee, Nam Taek, Chung, Namhyun
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.02.2017; Springer Nature B.V; 한국응용생명화학회
• Subjects: Allergic reactions; Allergies; Applied Microbiology; Biological Techniques; Bioorganic Chemistry; Blood; Blood glucose; Chemistry; Chemistry and Materials Science; Cultivars; Epitopes; Glucose; Glutenin; Histamine; Immunoglobulin E; Low molecular weights; Molecular weight; Physiological effects; Proteins; Wheat; 농학; Histamine; Allergic response; Wheat cultivar; Blood glucose level; IgE; Glutenin
• ISSN: 2468-0834; 2468-0842
• DOI: 10.1007/s13765-016-0241-0

Allergies and indigestion problems have increased in our society with increasing wheat consumption. Among wheat proteins, omega-5 gliadins (ω5-gliadins) and high molecular weight (HMW)-glutenin are known to be some of the major factors responsible for an allergic response and indigestion. Certain low molecular weight (LMW)-glutenin subunits are also able to promote local inflammation, and share common epitopes with ω5-gliadins. It is known that different wheat cultivars have different combinations of HMW- and LMW-glutenins. We investigated the relationship between the composition of LMW-glutenins and the degree of allergic response or indigestion. The extent of allergic reaction and indigestion characteristics in response to six different wheat cultivars were compared. Patterns of the change of blood glucose level with time, which were employed to measure the indigestion, were quite different, depending on the type of wheat cultivars. The extent of allergic response, as measured with the histamine and IgE levels, was also quite different, depending on the type of wheat cultivars. In addition, the extents were not correlated with patterns of LMW-glutenin DNA and HMW/LMW glutenin protein of various wheat cultivars. The results from the present study suggest that some more other factors, together with factors studied above, need to be considered to better explain the physiological phenomena of variation in blood glucose level and allergic response.