BACKGROUND: In celiac disease patients, peptides derived from dietary gluten are recognized by HLA-DQ2-restricted CD4(+) T cells, which results in inflammation. Such immune-stimulatory peptides are found in both gliadins and glutenins. Monoclonal antibodies (mAbs) against these peptides can be used to screen food for the presence of such peptides. OBJECTIVE: We aimed to determine the specificity of 5 mAbs raised against T cell stimulatory peptides found in alpha- and gamma-gliadins and in low- and high-molecular-weight glutenins and to compare it with the specificity of patient-derived T cells. DESIGN: The reactivity of the mAbs with gluten peptides, enzymatic gluten digests, and intact gluten proteins was determined and compared with that of gluten-specific T cells by using a combination of immunologic and biochemical techniques. Furthermore, the reactivity of the mAbs with gluten homologues in barley, rye, and oat was determined. RESULTS: The specificity of the mAbs largely overlaps with that of gluten-specific T cells. Moreover, mAbs detect several homologous peptides present in gluten proteins. All except the LMW-specific mAbs also detect storage proteins present in barley and rye, whereas the gamma-gliadin-specific mAbs also recognize oat proteins. CONCLUSION: The mAbs raised against T cell stimulatory peptides in gliadins and glutenins allow a comprehensive screen for the presence of harmful gluten and gluten-like proteins and peptides in food products. They can thus be used to guarantee the safety of food for celiac disease patients.
BACKGROUND: In celiac diseasepatients, peptides derived from dietary gluten are recognized by HLA-DQ2-restricted CD4(+) T cells, which results in inflammation. Such immune-stimulatory peptides are found in both gliadins and glutenins. Monoclonal antibodies (mAbs) against these peptides can be used to screen food for the presence of such peptides. OBJECTIVE: We aimed to determine the specificity of 5 mAbs raised against T cell stimulatory peptides found in alpha- and gamma-gliadins and in low- and high-molecular-weight glutenins and to compare it with the specificity of patient-derived T cells. DESIGN: The reactivity of the mAbs with gluten peptides, enzymatic gluten digests, and intact gluten proteins was determined and compared with that of gluten-specific T cells by using a combination of immunologic and biochemical techniques. Furthermore, the reactivity of the mAbs with gluten homologues in barley, rye, and oat was determined. RESULTS: The specificity of the mAbs largely overlaps with that of gluten-specific T cells. Moreover, mAbs detect several homologous peptides present in gluten proteins. All except the LMW-specific mAbs also detect storage proteins present in barley and rye, whereas the gamma-gliadin-specific mAbs also recognize oat proteins. CONCLUSION: The mAbs raised against T cell stimulatory peptides in gliadins and glutenins allow a comprehensive screen for the presence of harmful gluten and gluten-like proteins and peptides in food products. They can thus be used to guarantee the safety of food for celiac diseasepatients.
Authors: Hetty C van den Broeck; Hein C de Jong; Elma M J Salentijn; Liesbeth Dekking; Dirk Bosch; Rob J Hamer; Ludovicus J W J Gilissen; Ingrid M van der Meer; Marinus J M Smulders Journal: Theor Appl Genet Date: 2010-07-28 Impact factor: 5.699
Authors: Elma Mj Salentijn; Danny G Esselink; Svetlana V Goryunova; Ingrid M van der Meer; Luud J W J Gilissen; Marinus J M Smulders Journal: BMC Genomics Date: 2013-12-19 Impact factor: 3.969
Authors: Niels Röckendorf; Barbara Meckelein; Katharina A Scherf; Kathrin Schalk; Peter Koehler; Andreas Frey Journal: PLoS One Date: 2017-07-31 Impact factor: 3.240
Authors: Hetty C van den Broeck; Teun W J M van Herpen; Cees Schuit; Elma M J Salentijn; Liesbeth Dekking; Dirk Bosch; Rob J Hamer; Marinus J M Smulders; Ludovicus J W J Gilissen; Ingrid M van der Meer Journal: BMC Plant Biol Date: 2009-04-07 Impact factor: 4.215