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Wheat-induced food allergy in childhood: ancient grains seem no way out

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Abstract

Purpose

Wheat is a frequent elicitor of food allergy in childhood. Especially in popular media, the better digestibility and the lower allergenicity of ancient grains are repeatedly postulated. We addressed the question whether ancient wheat-related grains are less allergenic than modern wheat.

Methods

Proteins from cultivars of spelt, einkorn, emmer and durum along with durum soft wheat flour, Tritordeum and bread wheat were separated by electrophoresis. Immunoblots were performed with a pool serum of six sera from wheat-sensitized children aged 1–11 years (wheat-specific IgE 22 kUA/l). As controls, pool serum from five sera atopic patients aged 3–13 years who had no sensitization to wheat (wheat-specific IgE 0.11 kUA/l) and six sera from non-atopics at the age of 3 months to 5 years (wheat-specific IgE 0.06 kUA/l) was used. Area under the curve (AUC) in Coomassie-stained gels and immunoblots was determined and related.

Results

Water/salt-soluble protein patterns were very similar among varieties. In einkorn cultivars, one protein band corresponding to an alpha-amylase/trypsin inhibitor (ATI) was absent. Water-insoluble protein fractions differed markedly among varieties and cultivars. IgE bound to a large number of proteins in all protein fractions both in wheat and in the wheat-related ancient grains.

Conclusions

Patients with sensitization to wheat show a significant IgE binding against both modern and ancient grain varieties of the genus Triticum. Therefore, ancient grains do not appear to have a generally reduced risk for wheat allergy sufferers. However, few individuals only sensitized to ATI could benefit from the consumption of einkorn.

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Acknowledgements

We would like to thank the University of Hohenheim (Germany), the Institute of Plant Genetics and Crop Plant Research (IPK) in Gatersleben (Germany) and the Institut für Getreideforschung (Nuthetal, Germany) for the provision of the grains which were kindly assigned by Rosemarie Schneeweiß from ILU Institut für Lebensmittel- und Umweltforschung e.V. (Nuthetal, Germany).

Funding

This study was financially supported by GoodMills Innovation GmbH, Hamburg.

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Authors and Affiliations

  1. Department of Pediatric Pneumology and Immunology, Charité Universitätsmedizin, Berlin, Germany

    Steven Sievers, Alexander Rohrbach & Kirsten Beyer

  2. Department of Biotechnology, Institute of Biochemistry and Biology, University of Potsdam, Karl-Liebknecht-Strasse 24-25, 14476, Potsdam, Germany

    Steven Sievers

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  1. Steven Sievers
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  2. Alexander Rohrbach
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Contributions

Steven Sievers and Kirsten Beyer were involved in the concept and design of the study. Steven Sievers and Alexander Rohrbach were involved in the acquisition of the laboratory. Steven Sievers and Kirsten Beyer performed interpretation of the data. Steven Sievers wrote the first draft of the manuscript. All authors participated in the revision of the manuscript and gave their final approval.

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Correspondence to Steven Sievers.

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Sievers, S., Rohrbach, A. & Beyer, K. Wheat-induced food allergy in childhood: ancient grains seem no way out. Eur J Nutr 59, 2693–2707 (2020). https://doi.org/10.1007/s00394-019-02116-z

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