posted on 2017-02-13, 00:00authored byMaxime Pérot, Roberta Lupi, Sylvain Guyot, Carine Delayre-Orthez, Pascale Gadonna-Widehem, Jean-Yves Thébaudin, Marie Bodinier, Colette Larré
Wheat
allergy is an IgE-mediated disorder. Polyphenols, which are
known to interact with certain proteins, could be used to reduce allergic
reactions. This study screened several polyphenol sources for their
ability to interact with gliadins, mask epitopes, and affect basophil
degranulation. Polyphenol extracts from artichoke leaves, cranberries,
apples, and green tea leaves were examined. Of these extracts, the
first three formed insoluble complexes with gliadins. Only the cranberry
and apple extracts masked epitopes in dot blot assays using anti-gliadin
IgG and IgE antibodies from patients with wheat allergies. The cranberry
and artichoke extracts limited cellular degranulation by reducing
mouse anti-gliadin IgE recognition. In conclusion, the cranberry extract
is the most effective polyphenol source at reducing the immunogenicity
and allergenicity of wheat gliadins.