Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential [06.04.23]
Wheat is an important staple food, which unfortunately can also cause inflammatory reactions in a significant number of people, manifesting as coeliac disease, wheat allergy or the syndrome of non-celiac wheat sensitivity. The investigation of proteome profiles along the wheat supply chain can be of great importance for these people. In cooperation with partners from Mainz and the United States, a recent study of Prof. Longin's team established flour reference proteomes for five ancient to modern wheat varieties, each based on 10 cultivars grown in three different environments. At least 2540 proteins were identified for each cultivar, which could be grouped using cluster analysis and resulted in species-specific proteome profiles. More than 50% of these proteins differed significantly between species and many of them not only influence potential allergic reactions in humans, but also play a role in product quality, grain starch synthesis, or the regulation of plant stress. Einkorn, for example, expressed 5.4 and 7.2 times lower levels of potential allergens and immunogenic amylase trypsin inhibitors, respectively, than common wheat, while the level of potential allergens in tetraploid wheats was in the middle range. This urgently warrants well-targeted clinical studies, where the developed reference proteomes will help to design representative test diets. © 2023, The author(s).
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Original Article
Afzal, M., Sielaff, M., Distler, U., Schuppan, D., Tenzer, S., & Longin, C. F. H. (2023). Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential. Npj Science of Food, 7(1) doi:10.1038/s41538-023-00188-0
Affiliations:
a State Plant Breeding Institute, University of Hohenheim, Fruwirthstr. 21, Stuttgart, 70599, Germany
b Institute for Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, Mainz, 55131, Germany
c Institute of Translational Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, Mainz, 55131, Germany
d Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard Medical School, 330 Brookline Avenue, Boston, 02215, MA, United States
Abstract: Wheat is an important staple food and its processing quality is largely driven by proteins. However, there is a sizable number of people with inflammatory reactions to wheat proteins, namely celiac disease, wheat allergy and the syndrome of non-celiac wheat sensitivity. Thus, proteome profiles should be of high importance for stakeholders along the wheat supply chain. We applied liquid chromatography-tandem mass spectrometry-based proteomics to establish the flour reference proteome for five wheat species, ancient to modern, each based on 10 cultivars grown in three diverse environments. We identified at least 2540 proteins in each species and a cluster analyses clearly separated the species based on their proteome profiles. Even more, >50% of proteins significantly differed between species - many of them implicated in products’ quality, grain-starch synthesis, plant stress regulation and proven or potential allergic reactions in humans. Notably, the expression of several important wheat proteins was found to be mainly driven by genetics vs. environmental factors, which enables selection and refinement of improved cultivars for the wheat supply chain as long as rapid test methods will be developed. Especially einkorn expressed 5.4 and 7.2-fold lower quantities of potential allergens and immunogenic amylase trypsin inhibitors, respectively, than common wheat, whereas potential allergen content was intermediate in tetraploid wheat species. This urgently warrants well-targeted clinical studies, where the developed reference proteomes will help to design representative test diets.
More information about the work of Prof. Longin's Group Wheat at the University of Hohenheim and State Breeding Institute:
 | Prof. Dr. Longin
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