Grano monococco (piccolo farro) e allergia al grano

by luciano

La ricerca di cui si riporta il sommario, ha evidenziato l’assenza, nel grano monococco, della ω-5 gliadina responsabile dell’allergia al grano: un’altra importante caratteristica del grano monococco!

Study on the Immunoreactivity of Triticum monococcum (Einkorn) Wheat in Patients with Wheat-Dependent Exercise-Induced Anaphylaxis for the Production of Hypoallergenic Foods.
Carla Lombardo, Michela Bolla Roberto Chignola Gianenrico Senna Giacomo Rossin Beatrice Caruso, Carlo Tomelleri Daniela Cecconi Andrea Brandolini Gianni Zoccatelli
Cite This:J. Agric. Food Chem.201563378299-8306. Publication Date:September 2, 2015. https://doi.org/10.1021/acs.jafc.5b02648 Copyright © 2015 American Chemical Society. Journal of Agricultural and Food Chemistry
Abstract
“Wheat [Triticum aestivum (T.a.)] ingestion can cause a specific allergic reaction, which is called wheat-dependent exercise-induced anaphylaxis (WDEIA). The major allergen involved is ω-5 gliadin, a gluten protein coded by genes located on the B genome. Our aim was to study the immunoreactivity of proteins in Triticum monococcum (einkorn, T.m.), a diploid ancestral wheat lacking B chromosomes, for possible use in the production of hypoallergenic foods. A total of 14 patients with a clear history of WDEIA and specific immunoglobulin E (IgE) to ω-5 gliadin were enrolled. Skin prick test (SPT) with a commercial wheat extract and an in-house T.a. gluten diagnostic solution tested positive for 43 and 100% of the cases, respectively. No reactivity in patients tested with solutions prepared from four T.m. accessions was observed. The immunoblotting of T.m. gluten proteins performed with the sera of patients showed different IgE-binding profiles with respect to T.a., confirming the absence of ω-5 gliadin. A general lower immunoreactivity of T.m. gluten proteins with scarce cross-reactivity to ω-5 gliadin epitopes was assessed by an enzyme-linked immunosorbent assay (ELISA). Given the absence of reactivity by SPT and the limited cross-reactivity with ω-5 gliadin, T.m. might represent a potential candidate in the production of hypoallergenic bakery products for patients sensitized to ω-5 gliadin. Further analyses need to be carried out regarding its safety”.