Fine specificity of monoclonal antibodies against celiac disease–inducing peptides in the gluteome  

Oleh:

Mitea, Cristina ; Kooy-Winkelaar, Yvonne ; Veelen, Peter van ; Ru, Arnoud de ; Drijfhout, Jan W

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: The American Journal of Clinical Nutrition vol. 88 no. 04 (Oct. 2008), page 1057.

Ketersediaan

Perpustakaan FK Nomor Panggil: A07.K.2008.04 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

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.

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