Wheat is the most widely consumed food grain in the world. Wheat proteins are categorized into four fractions based on their solubility in solvents: water (albumins), water containing salt (globulins), alcohol (gliadins), and alkali or acid solution (glutenin) (1). One of these proteins, glutenin is known for its resistance to dissolving in common solvents, as well as for the ability to form aggregates. Glutenin, which can range in MW from 30 to 140 kDa, is divided into two groups: high molecular weight glutenin subunits (HMW: 90-140 kDa), which play a critical role in gluten functionality, and low molecular weight glutenin subunits (LMW: 30-75 kDa), which are partially soluble in 70% ethanol and share similarities with some gliadins (2). Glutenin plays a critical role in activating both the innate and adaptive immune responses, which results in the immune-mediated injury of the intestine such as high intestinal permeability and lamina propria inflammatory cell infiltration. Therefore, glutenin can trigger Celiac Disease (CD) which is an autoimmune disorder in genetically susceptible individuals. Many CD patients even have antibodies which recognize amino acid sequences (QQPGQ, QQPGQGQQ, and QQSGQGQ) in HMW-glutenin (3).
Mouse CD models have been widely used to study the pathogenesis of glutenin and the resulting immune responses. The mice who receive glutenin have significantly higher serum glutenin specific IgE and IgG1 antibodies than controls (4, 5). To evaluate the humoral immunity against glutenin in the mouse CD models, Chondrex, Inc. provides ELISA kits for assaying mouse anti-glutenin subtype and subclass antibodies.
Mouse Anti-Glutenin Antibody Assay Kits
| Product | Catalog # | Price (USD) | |
|---|---|---|---|
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Mouse Anti-Glutenin IgG Antibody Assay Kit | 3092 | 417.00 |
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Mouse Anti-Glutenin IgG1 Antibody Assay Kit | 3093 | 417.00 |
 |
Mouse Anti-Glutenin IgG2a Antibody Assay Kit | 3094 | 417.00 |
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Mouse Anti-Glutenin IgG2b Antibody Assay Kit | 3095 | 417.00 |
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Mouse Anti-Glutenin IgM Antibody Assay Kit | 3096 | 417.00 |
References
- N. Inomata, Wheat allergy. Curr. Opin. Allergy Clin. Immunol. 9, 238-243 (2009).
- H. Wieser, Chemistry of gluten proteins. Food Microbiol. 24, 115-119 (2007).
- W. Vader, Y. Kooy, V. Van, R. De, D. Harris, W. Benckhuijsen, et al., The gluten response in children with celiac disease is directed toward multiple gliadin and glutenin peptides. Gastroenterology 122(7), 1729-37 (2002).
- Y. Wang, X. Li, S. Wu, L. Dong, Y. Hu, J. Wang, Y. Zhang, S. Wang, Methylglyoxal decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice. Nutrients 12, 2844 (2020).
- H. Kozai, H. Yano, T. Matsuda, Y. Kato, Wheat-dependent exercise-induced anaphylaxis in mice is caused by gliadin and glutenin treatments. Immunol. Lett. 102, 83-90 (2006).