Assessment of the allergenic potential of genetically modified wheats by comparison with their wild type genotypes and commonly grown cultivars through allergenomic and immunochemical approaches
Author(s)
Lupi, Roberta
Date Issued
May 29, 2012
Type
Doctoral Thesis
Abstract
Wheat is one of the six major foods allergens. The kernel proteins are classified into albumins/
globulins and gluten proteins and both fractions cause food allergy and Baker’s asthma. Since
allergies are increasing, much attention is being focused on foods from genetically modified (GM)
plants. Two GM wheat lines were compared to their wt counterparts, by Enzyme-Linked
Immunoabsorbent Assay (ELISA) with sera from patients suffering from food allergy to wheat and
Baker’s asthma, and by allergenomic approach. The results obtained by ELISA revealed significant
differences for only few patients tested. 2D immunoblots were performed by using sera from
patients affected from food allergy and Baker’s asthma on the two GM lines and their wt genotypes.
Numerous IgE-binding polypeptides were detected for each genotype and the profiles of these
reactive polypeptides between GM wheat and its wt were similar. A comparison based on ELISA
between the different water-salt soluble extracts obtained from a collection of GM wheat lines and
commercial varieties of wheat obtained by conventional breeding methods was performed. The
ELISA test showed a wide variation in the group corresponding to the commercial cultivars, and the
differences detected between GM wheats and their wt genotypes were included in this range of
variation. These results showed that, at least for the GM genotypes here analysed, the differences in
specific IgE concentrations can be considered within natural variation.
Additional information
Dottorato di ricerca in Biotecnologie vegetali
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