Anaphylactic augmentation by epicutaneous sensitization to acid-hydrolyzed wheat protein in a guinea pig model

Kayoko Matsunaga, Yasutaka Kuroda, Shinobu Sakai, Reiko Adachi, Reiko Teshima, Akiko Yagami, Hiroshi Itagaki

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Recent reports suggest that hydrolyzed wheat protein (HWP) variants such as Glupearl® 19S (GP19S) induce immediate-type hypersensitivity via epicutaneous (EC) sensitization. The identification of strong allergens is a key step in product assessment before commercial launch. However, few reports have described the estimation of actual and potential anaphylactic sensitizing capacity. In this study we assessed the strength of both the actual and potential anaphylactic sensitizing capacity by investigating the immediate-type hypersensitivity inducing potential of HWP compared with gluten. We assessed these strengths via the EC route using an EC or intradermal (ID) sensitization method. We quantified the strength of immediate-type hypersensitivity by evaluating the titer of serum antibodies isolated from sensitized subjects using passive cutaneous anaphylaxis (PCA) reactions. We also evaluated the cross-reactivity between GP19S and gluten. GP19S and gluten applied by both the sensitization methods induced obvious IgG1-mediated PCA reactions. GP19S had stronger sensitizing potential than gluten, according to the serum titers and dye spot diameters. The difference in antibody titers between GP19S and gluten was 16-fold for the EC method versus 2-fold for the ID method. GP19S cross-reacted with gluten. Acid hydrolysis of gluten increased anaphylactic sensitizing capacity in the EC method. To our knowledge, our study is the first to quantitatively confirm that HWP and gluten can induce immediate-type hypersensitivity through an intact skin. These findings suggest that acid-HWP imposes a higher risk of EC sensitization than gluten because of the ease with which the former confers a sensitizing effect through the intact skin.

Original languageEnglish
Pages (from-to)745-752
Number of pages8
JournalJournal of Toxicological Sciences
Volume40
Issue number6
DOIs
Publication statusPublished - 01-01-2015

Fingerprint

Glutens
Triticum
Guinea Pigs
Acids
Immediate Hypersensitivity
Proteins
Passive Cutaneous Anaphylaxis
Skin
Antibodies
Serum
Allergens
Glupearl 19S
Hydrolysis
Coloring Agents
Immunoglobulin G

All Science Journal Classification (ASJC) codes

  • Toxicology

Cite this

Matsunaga, Kayoko ; Kuroda, Yasutaka ; Sakai, Shinobu ; Adachi, Reiko ; Teshima, Reiko ; Yagami, Akiko ; Itagaki, Hiroshi. / Anaphylactic augmentation by epicutaneous sensitization to acid-hydrolyzed wheat protein in a guinea pig model. In: Journal of Toxicological Sciences. 2015 ; Vol. 40, No. 6. pp. 745-752.
@article{2e8a318959464a27bfc64c37b86453a5,
title = "Anaphylactic augmentation by epicutaneous sensitization to acid-hydrolyzed wheat protein in a guinea pig model",
abstract = "Recent reports suggest that hydrolyzed wheat protein (HWP) variants such as Glupearl{\circledR} 19S (GP19S) induce immediate-type hypersensitivity via epicutaneous (EC) sensitization. The identification of strong allergens is a key step in product assessment before commercial launch. However, few reports have described the estimation of actual and potential anaphylactic sensitizing capacity. In this study we assessed the strength of both the actual and potential anaphylactic sensitizing capacity by investigating the immediate-type hypersensitivity inducing potential of HWP compared with gluten. We assessed these strengths via the EC route using an EC or intradermal (ID) sensitization method. We quantified the strength of immediate-type hypersensitivity by evaluating the titer of serum antibodies isolated from sensitized subjects using passive cutaneous anaphylaxis (PCA) reactions. We also evaluated the cross-reactivity between GP19S and gluten. GP19S and gluten applied by both the sensitization methods induced obvious IgG1-mediated PCA reactions. GP19S had stronger sensitizing potential than gluten, according to the serum titers and dye spot diameters. The difference in antibody titers between GP19S and gluten was 16-fold for the EC method versus 2-fold for the ID method. GP19S cross-reacted with gluten. Acid hydrolysis of gluten increased anaphylactic sensitizing capacity in the EC method. To our knowledge, our study is the first to quantitatively confirm that HWP and gluten can induce immediate-type hypersensitivity through an intact skin. These findings suggest that acid-HWP imposes a higher risk of EC sensitization than gluten because of the ease with which the former confers a sensitizing effect through the intact skin.",
author = "Kayoko Matsunaga and Yasutaka Kuroda and Shinobu Sakai and Reiko Adachi and Reiko Teshima and Akiko Yagami and Hiroshi Itagaki",
year = "2015",
month = "1",
day = "1",
doi = "10.2131/jts.40.745",
language = "English",
volume = "40",
pages = "745--752",
journal = "Journal of Toxicological Sciences",
issn = "0388-1350",
publisher = "Japanese Society of Toxicological Sciences",
number = "6",

}

Anaphylactic augmentation by epicutaneous sensitization to acid-hydrolyzed wheat protein in a guinea pig model. / Matsunaga, Kayoko; Kuroda, Yasutaka; Sakai, Shinobu; Adachi, Reiko; Teshima, Reiko; Yagami, Akiko; Itagaki, Hiroshi.

In: Journal of Toxicological Sciences, Vol. 40, No. 6, 01.01.2015, p. 745-752.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Anaphylactic augmentation by epicutaneous sensitization to acid-hydrolyzed wheat protein in a guinea pig model

AU - Matsunaga, Kayoko

AU - Kuroda, Yasutaka

AU - Sakai, Shinobu

AU - Adachi, Reiko

AU - Teshima, Reiko

AU - Yagami, Akiko

AU - Itagaki, Hiroshi

PY - 2015/1/1

Y1 - 2015/1/1

N2 - Recent reports suggest that hydrolyzed wheat protein (HWP) variants such as Glupearl® 19S (GP19S) induce immediate-type hypersensitivity via epicutaneous (EC) sensitization. The identification of strong allergens is a key step in product assessment before commercial launch. However, few reports have described the estimation of actual and potential anaphylactic sensitizing capacity. In this study we assessed the strength of both the actual and potential anaphylactic sensitizing capacity by investigating the immediate-type hypersensitivity inducing potential of HWP compared with gluten. We assessed these strengths via the EC route using an EC or intradermal (ID) sensitization method. We quantified the strength of immediate-type hypersensitivity by evaluating the titer of serum antibodies isolated from sensitized subjects using passive cutaneous anaphylaxis (PCA) reactions. We also evaluated the cross-reactivity between GP19S and gluten. GP19S and gluten applied by both the sensitization methods induced obvious IgG1-mediated PCA reactions. GP19S had stronger sensitizing potential than gluten, according to the serum titers and dye spot diameters. The difference in antibody titers between GP19S and gluten was 16-fold for the EC method versus 2-fold for the ID method. GP19S cross-reacted with gluten. Acid hydrolysis of gluten increased anaphylactic sensitizing capacity in the EC method. To our knowledge, our study is the first to quantitatively confirm that HWP and gluten can induce immediate-type hypersensitivity through an intact skin. These findings suggest that acid-HWP imposes a higher risk of EC sensitization than gluten because of the ease with which the former confers a sensitizing effect through the intact skin.

AB - Recent reports suggest that hydrolyzed wheat protein (HWP) variants such as Glupearl® 19S (GP19S) induce immediate-type hypersensitivity via epicutaneous (EC) sensitization. The identification of strong allergens is a key step in product assessment before commercial launch. However, few reports have described the estimation of actual and potential anaphylactic sensitizing capacity. In this study we assessed the strength of both the actual and potential anaphylactic sensitizing capacity by investigating the immediate-type hypersensitivity inducing potential of HWP compared with gluten. We assessed these strengths via the EC route using an EC or intradermal (ID) sensitization method. We quantified the strength of immediate-type hypersensitivity by evaluating the titer of serum antibodies isolated from sensitized subjects using passive cutaneous anaphylaxis (PCA) reactions. We also evaluated the cross-reactivity between GP19S and gluten. GP19S and gluten applied by both the sensitization methods induced obvious IgG1-mediated PCA reactions. GP19S had stronger sensitizing potential than gluten, according to the serum titers and dye spot diameters. The difference in antibody titers between GP19S and gluten was 16-fold for the EC method versus 2-fold for the ID method. GP19S cross-reacted with gluten. Acid hydrolysis of gluten increased anaphylactic sensitizing capacity in the EC method. To our knowledge, our study is the first to quantitatively confirm that HWP and gluten can induce immediate-type hypersensitivity through an intact skin. These findings suggest that acid-HWP imposes a higher risk of EC sensitization than gluten because of the ease with which the former confers a sensitizing effect through the intact skin.

UR - http://www.scopus.com/inward/record.url?scp=84946839883&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84946839883&partnerID=8YFLogxK

U2 - 10.2131/jts.40.745

DO - 10.2131/jts.40.745

M3 - Article

VL - 40

SP - 745

EP - 752

JO - Journal of Toxicological Sciences

JF - Journal of Toxicological Sciences

SN - 0388-1350

IS - 6

ER -