Comparison of blood glucose levels and allergic responses on treatment with six wheat cultivars

Hyeri Lee, Min Hee Hwang, Miju Cho, Dong Gun Lee, Eun Byeol Go, Young Keun Cheong, Chon Sik Kang, Nam Taek Lee, Namhyun Chung

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Allergies and indigestion problems have increased in our society with increasing wheat consumption. Among wheat proteins, omega-5 gliadins (ω5-gliadins) and high molecular weight (HMW)-glutenin are known to be some of the major factors responsible for an allergic response and indigestion. Certain low molecular weight (LMW)-glutenin subunits are also able to promote local inflammation, and share common epitopes with ω5-gliadins. It is known that different wheat cultivars have different combinations of HMW- and LMW-glutenins. We investigated the relationship between the composition of LMW-glutenins and the degree of allergic response or indigestion. The extent of allergic reaction and indigestion characteristics in response to six different wheat cultivars were compared. Patterns of the change of blood glucose level with time, which were employed to measure the indigestion, were quite different, depending on the type of wheat cultivars. The extent of allergic response, as measured with the histamine and IgE levels, was also quite different, depending on the type of wheat cultivars. In addition, the extents were not correlated with patterns of LMW-glutenin DNA and HMW/LMW glutenin protein of various wheat cultivars. The results from the present study suggest that some more other factors, together with factors studied above, need to be considered to better explain the physiological phenomena of variation in blood glucose level and allergic response.

Original languageEnglish
Pages (from-to)1-6
Number of pages6
JournalApplied Biological Chemistry
DOIs
Publication statusAccepted/In press - 2016 Dec 20

Keywords

  • Allergic response
  • Blood glucose level
  • Glutenin
  • Histamine
  • IgE
  • Wheat cultivar

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Organic Chemistry

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  • Cite this

    Lee, H., Hwang, M. H., Cho, M., Lee, D. G., Go, E. B., Cheong, Y. K., Kang, C. S., Lee, N. T., & Chung, N. (Accepted/In press). Comparison of blood glucose levels and allergic responses on treatment with six wheat cultivars. Applied Biological Chemistry, 1-6. https://doi.org/10.1007/s13765-016-0241-0