Sandra Denery

• French National Institute for Agriculture, Food, and Environment (INRAE)

The increasing exposure of the population to Cannabis sativa has revealed allergies to different parts of the plant, among which hemp seed. Nonetheless, the major hemp seed allergens remain to be identified. Several known families of allergens are present in hemp seed, including notably seed storage proteins. We therefore aimed to investigate the p...

Introduction Le diagnostic d’anaphylaxie au blé induite par l’effort est difficile, parfois mis en défaut par les investigations complémentaires, y compris lors de test de réintroduction (TPO) car les conditions de réalisation ne reproduisent pas toujours la réalité ou les doses de charge sont insuffisantes. Nous rapportons le cas d’un homme de 51...

Gliadins are major wheat allergens. Their treatment by acid or enzymatic hydrolysis has been shown to modify their allergenic potential. As the interaction of food proteins with dendritic cells (DCs) is a key event in allergic sensitization, we wished to investigate whether deamidation and enzymatic hydrolysis influence gliadin processing by DC, an...

Purification et caractérisation des protéines de réserve du lin (Flaxseed proteins)

Résumé La prévalence des maladies allergiques en particulier des allergies alimentaires ne cesse d’augmenter. Les allergies alimentaires touchent environ de 4 % des adultes et 6–8 % des enfants. Les légumineuses sont des allergènes alimentaires importants et sont responsables d’allergies IgE médiées en particulier d’anaphylaxies. La directive europ...

Background Hen's egg food allergy is frequent in childhood and phenotypically heterogeneous. Some children can tolerate extensively heated egg. We investigated whether individual relative responses could differentiate children who tolerate baked egg. Methods Reactivities to raw, pasteurized or hard‐boiled egg (E), egg white (EW), and egg yolk (EY)...

Introduction Le blé constitue une part importante du régime alimentaire pour des millions de personnes. Cependant certains individus présentent des pathologies liées au blé parmi lesquelles l’allergie alimentaire au blé. Le gluten, et plus particulièrement les gliadines, compte parmi les allergènes responsables de cette affection. Le blé est toujou...

Wheat is one of the most important crops in the world in terms of human nutrition. With regards to health, some individuals exhibit wheat-related disorders such as food allergy to wheat (FAW). In this disorder, gluten is involved, particularly the gliadins which are among the main proteins responsible for FAW. Food processing, as well as digestibil...

Measurement of protein transport across the intestinal barrier might be a relevant approach in allergenicity risk assessment. Traditionally, studies on protein transport, were performed using stable cell lines cultured as a monolayer. One of the major advantages of these models is their relatively low price and easy handling. However, monolayers la...

The invention concerns an immunogenic composition comprising a polypeptide or a mixture of polypeptides comprising the N-terminal domain of an α-gliadin or a γ-gliadin, or a fragment of the N-terminal domain of an α-gliadin or a γ-gliadin; and at least one physiologically acceptable adjuvant.

Introduction Les oméga5-gliadines sont les allergènes les mieux documentés pour le diagnostic de l’AIE au blé. Cependant, certains patients ne possèdent pas d’IgE spécifiques de ces protéines et l’implication d’autres allergènes est suggérée. La grande complexité de la composition en protéines de la farine de blé complique la caractérisation exhaus...

Most egg-allergic children can tolerate extensively cooked eggs. Ovalbumin, a major allergen in egg whites, is prone to aggregate upon heating. This study compares ovalbumin’s allergenicity when it is aggregated as large particles to ovalbumin in its native form. Immunoglobulins (Ig)-binding and the degranulation capacities of native and aggregated...

Ce numéro comprend les articles correspondant aux présentations du Colloque Allergies, intolérances et hypersensibilités alimentaires, qui s’est tenu à Paris le 17 juin 2016.

Epidemiological data suggest a link between food allergies and the subsequent development of asthma. Although this progression may result from the additional effects of exposure to multiple allergens, whether both allergies amplify each other's effects remains unknown. This study investigated whether oral exposure to food allergens influences the o...

Food allergy has become a major health issue in developed countries, therefore there is an urgent need to develop analytical methods able to detect and quantify with a good sensitivity and reliability some specific allergens in complex food matrices. In this paper, we present a targeted MS/MS approach to compare the relative abundance of the major...

Aims Increasing clinical data suggest a link between food allergy and the later development of respiratory allergy. This progression may be triggered by exposures to different allergens but the mechanism implicated remains unknown. This study aimed to identify the impact of a first exposure to food allergen on the development of a new form of aller...

Breeding has enabled the development of wheat genotypes with different quality characteristics and end uses. Despite its numerous positive properties that make it one of the most cultivated crops, wheat is known to induce allergic reactions in predisposed consumers. Genetic modification (GM) technology for crop improvement has recently emerged and...

The genetic diversity of wheat may be used for the selection of wheat species with a lower content of allergens. The major allergens in exercise-induced anaphylaxis (EIA) due to common wheat, ω5-gliadins, are not expressed in some bread wheat varieties carrying a translocation with rye. For patients suffering from EIA, in vitro IgE reactivity to gl...

Background: Gluten proteins can be modified by deamidation to enhance their solubility and technological applications. However, severe allergic reactions have been reported after the consumption of food products containing deamidated gluten (DG) in subjects tolerant to wheat. This work aimed to characterize aller-gen profiles for these patients in...

Food allergies are increasing and no treatment exists, thus enhancing interest in prebiotic strategies. This study aimed to analyse the preventive effects of prebiotic feeding during perinatal and postweaning periods in a mouse model of allergy by studying biomarkers related to tolerance (IgG2a, IgA, IFN-γ, TGF-β and IL-10), to allergy (IgE, IgG1,...

Several wheat proteins are responsible for food and respiratory allergies. Due to their large polymorphism, the allergenic potential of a number of them has not yet been precisely established. The aim of this work was to perform a thorough assessment of serpin (Tri a 33) allergenicity. Recombinant wheat Serpin-Z2B isoform (rSerpin-Z2B) was expresse...

Implication of IgG antibodies to wheat has been alleged in gastrointestinal symptoms. Precise data on the specific IgG levels in healthy subjects are lacking. Our objectives are to compare levels of IgG antibodies to wheat protein fractions in healthy non atopic or atopic subjects, and in healthy professional cyclist subjects, taking into account t...

Prebiotics constitute emerging tools to alleviate immune pathologies. This study aimed to evaluate the effect of prebiotic exposure during perinatal and post-weaning periods on immune and gut regulations. Mice were fed either a galactooligosaccharides/inulin prebiotic mix-enriched diet or a control diet during the perinatal and/or post-weaning peri...

Proteomics has emerged recently as a powerful analytical method to investigate proteins. Its scope of use has considerably enlarged in the past years including in the fi eld of feed and food sciences. Through a series of studies conducted at I.N.R.A., we illustrate the interest of proteomic approaches to improve plant breeding, technological proces...

Highlights ► We selected a monoclonal antibody which bind to similar degrees all gliadins and glutenins. ► This monoclonal antibody recognised deamidated gluten. ► This monoclonal antibody allowed the detection of rye, barley, spelt and triticale.

Among the wheat prolamins, D-type glutenins display a highly repetitive sequence similar to ω-gliadins, but they contain a cysteine, that allows them to be included in the gluten macropolymers. An ω-gliadin-like D-type glutenin, an α-gliadin, and an ω5-gliadin-like D-type glutenin were obtained as recombinant proteins and compared using synchrotron...

The IgE reactivity of the recombinant glutenin subunits P73 and B16, and of their repetitive N-terminal and nonrepetitive C-terminal halves, was analyzed using dot-blot with sera from patients diagnosed with baker's asthma, wheat-dependent exercise-induced anaphylaxis, or allergy to hydrolyzed wheat proteins. The linear epitopes of B16 were identif...

Gluten proteins can be modified by deamidation to enhance their solubility and technological applications. However, severe allergic reactions have been reported after the consumption of food products containing deamidated gluten (DG) in subjects tolerant to wheat. This work aimed to characterize allergen profiles for these patients in comparison wi...

Wheat gluten proteins such as gliadins constitute major food allergens. Gluten can be modified industrially by deamidation which increases its solubility and enhances its use as a food ingredient. Sensitization to deamidated gluten has been reported to cause severe allergic reactions with anaphylaxis. The aim of this study was therefore to compare...

At present, B cell epitopes involved in food allergy to wheat are known only for a few allergens and a few categories of patients. To characterize the epitopes of different wheat kernel allergens: α-, γ, ω2, and ω5-gliadin, a low-molecular-weight (LMW) glutenin subunit, and a lipid transfer protein (LTP1) recognized by allergic patients and by sens...

Probiotics and prebiotics, alone or together (synbiotics), can influence the intestinal microbiota and modulate the immune response. They may therefore be tools that can prevent or alleviate certain pathologies involving the gut immune system, such as allergies for which no treatment is yet available. This review focuses first on the definitions of...

Specific IgE-reactivities have first been implemented by the use of allergenic extracts then purified or recombinant major allergens. The frequent cross-reactivity (CR) due to vegetal and insect carbohydrate determinants has been suppressed by the use of bacteria originated recombinant allergens. CR linked to homology of amino acid sequences leads...

Methods that predict antibody epitopes could help to promote the development of diagnostic tools, vaccines or immunotherapies by affecting the epitope binding of antibodies during an immunological response to antigens. It is generally assumed that there is a direct relationship between antibody accessibility to antigens and accessible surface of pr...

Seed storage proteins are of great importance in nutrition and in industrial transformation because of their functional properties. Brachypodium distachyon has been proposed as a new model plant to study temperate cereals. The protein composition of Brachypodium grain was investigated by separating the proteins on the basis of their solubility comb...

We developed a mouse model of allergy to wheat flour gliadins, a protein fraction containing major wheat allergens. We compared the antibody responses (i.e., specific IgE and IgG1) and the profiles of cytokines secreted by reactivated splenocytes induced after intraperitoneal injections of gliadins in three strains of mice, namely, Balb/cJ, B10.A,...

omega-5 gliadin is a major allergen in exercise-induced wheat allergy (EIWA), but it is also implicated in immediate-type reactions to wheat. An ImmunoCAP assay to measure omega-5 gliadin-specific IgE has become available. This study aimed to evaluate this new biological test in wheat allergy diagnosis and to also determine if it was able to discri...

Wheat grain is a major staple of our diet. However, proteins derived from wheat grain have been implicated in both respiratory and food allergies, as well as in contact hypersensitivity. Numerous wheat allergens are present in the different fractions of wheat grain: a-amylase/trypsin inhibitor and lipid transfer protein are found in the water/salt...

Antigenic profiles obtained by ELISA with IgE from patients with wheat food allergy (WFA) established that major allergens are albumins/globulins (AG) for children suffering from atopic eczema/dermatitis syndrome (AEDS), omega5-gliadins for adults suffering from wheat-dependent exercise-induced anaphylaxis (WDEIA), anaphylaxis or urticaria and low-...

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Because intestinal absorption of food protein can trigger an allergic reaction, the effect of wheat proteins on intestinal epithelial cell permeability was evaluated and the abilities of these proteins in native or pepsin-hydrolyzed state to cross the epithelial cell monolayer were compared. Enterocytic monolayers were established by culturing Caco...

Wheat presents an important genetic diversity that could be useful to look for cultivars with reduced allergencity. omega5-Gliadins have been described as major allergens for wheat allergic patients suffering from wheat-dependent exercise-induced anaphylaxis (WDEIA) and some cases of chronic urticaria (U). Our objective was to study the influence o...

This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different deg...

Twenty-eight wheat cultivars representative of the three main European wheat producing countries, France, UK and Germany, were selected as a source for the preparation of a reference gliadin. One kilogram of kernels from each cultivar were mixed and milled. The resulting white flour was defatted and vacuum dried. Albumins and globulins were elimina...

Wheat proteins are involved in respiratory allergy, contact allergy and food allergy. Wheat allergens involve in these pathologies are well-known. However, establishment of wheat allergy diagnostic can be sometimes difficult on account of the complex allergenic composition of skin prick test (SPT) solutions of wheat flour. Therefore, we have studie...

Allergy to wheat in foods occurs in both children and adults and induces various symptoms. Specific allergens were found in adults with wheat-dependent exercise-induced anaphylaxis (WDEIA). However, no data clearly indicated whether the immunoglobulin E (IgE) responses of children or adults with other symptoms were linked to similar or different al...

Food allergy to wheat induces different symptoms as atopic eczema/dermatitis syndrome (AEDS), urticaria and more severe reactions as wheat-dependent exercise-induced anaphylaxis (WDEIA). Different gliadin classes are involved in this allergy but IgE-binding epitopes are known only on omega5-gliadins and for WDEIA cases. The aim of the study was to...

Polyclonal antibodies have been generated by immunization of rabbits with a chemically synthesized C-terminal part of divercin V41 (DvnCt) conjugated to the carrier protein keyhole limpet hemocyanin (KLH). The sensitivity and reactivity of the DvnCt-KLH-generated antibodies were evaluated by enzyme-linked immunosorbent assay (ELISA) using supernata...

Cereal-associated allergy is particularly considered a serious problem, because cereals are essential in our daily diet. Wheat proteins are classified into albumins, globulins and prolamins (insoluble gliadins and glutenins). Our objectives were to study the involvement in food allergy to wheat of these different protein types by using purified fra...

Food allergy to wheat flour is a pathology that is found less frequently than coeliac disease or respiratory allergy to flour; it seems however to be a constant argument. Our study used a panel of 28 patients diagnosed with food allergy to wheat flour. Our objective was to characterise the reactivity of type IgE and IgG antibodies of these patients...

Coeliac disease is induced by ingestion of proteins (called prolamins) from wheat, barley, rye and perhaps oat. The disease is an anomalous T cell-mediated immune response mainly localized in the upper small bowel and closely linked to the MHC molecules HLA-DQ2 and DQ8. Some prolamin peptides, rich in proline and glutamine, bind to these HLA molecu...

Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are...

This paper presents the characterisation of polyclonal antibodies directed against two different N-terminal sequences of ω-gliadins. Both antisera recognised specifically the corresponding omega-gliadin fractions but showed different reactivities against ω-gliadins extracted from bread and durum wheats. Antibodies directed against the 'SRLL' type (...

Gliadin and glutenin contents are known to affect gluten functional properties. ELISA tests, which are rapid and easy to perform, can provide very convenient methods for industrial quality control. The purpose of this study was to develop a competitive ELISA for quantification of gliadins in wheat flour and compare the results with those obtained b...

Cereal Chem. 77(2):121-127 A transglutaminase from Streptoverticillium sp. was used to create new covalent intermolecular cross-links between proteins in gluten. This modi- fication induced drastic changes in its physicochemical properties as well as in its rheological behavior. To understand these changes, we characterized the gluten extractabilit...

This review considers the various immunochemical assays developed for gluten quantification and their feasibility for testing gluten-free food consumed by patients with coeliac disease. The first part concerns the major requirements of these assays: (a) detection of prolamins from the different cereals involved in gluten intolerance (wheat, rye, ba...

Wheat storage proteins are responsible for the viscoelastic properties of dough. Their effect on dough rheology depends on the glutenin components and the proportion of gliadins, high and low molecular weight glutenin subunits (HMW-GS, LMW-GS). A prediction of dough behaviour is possible when the concentration of each prolamin group is known. A met...

In an attempt to detect highMrglutenin subunits specifically by immunochemical means, antisera were produced against synthetic peptides corresponding to three N-terminal sequences and to two repetitive motifs of highMrglutenin subunits. The three N-terminal peptides, NT1, NT2 and NT3, differed by a single substitution at the sixth position and corr...

Polyclonal and monoclonal antibodies (Mabs) were produced against the major type ofN-terminal amino acid sequence of lowMrglutenin subunits. The reactivities of these antibodies were determined using glutenin extracts of several bread wheat cultivars of known allelic composition. Analyses were performed by immunoblotting after one or two-dimensiona...

Synthetic peptides conjugated to a protein carrier were used to immunise rabbits in an attempt to produce antisera specific for the different classes of gliadins and for the low Mr glutenin subunits of wheat. Eight peptides were selected from regions of low homology situated in the N and C-terminal domains of these proteins. The anti-peptide antise...

The fine modulation of peptide-antibody interactions was investigated with anti-peptide monoclonal antibodies recognizing peptide 125-136 of the coat protein of tobacco mosaic virus. Nine synthetic peptides presenting single amino acid substitutions were selected for detailed analysis on the basis of their reactivity in ELISA. Kinetic measurements...

We demonstrate that TFA deprotection of trityl-protected N-terminal asparagine is incomplete under normal conditions, resulting in low yields or impure products. This phenomenon does not occur if the asparagine is internal, nor for trityl-protected N-terminal glutamine. Studies on the deprotection of H Asn(Trt)OH show that the incomplete deprotecti...