Characterization of Causative Allergens for Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized with Hydrolyzed Wheat Proteins in Facial Soap

Background: In Japan, hydrolyzed wheat proteins (HWP) have been reported to cause wheat-dependent exercise-induced anaphylaxis (WDEIA) by transcutaneous sensitization using HWP-containing soap. Patients develop allergic reactions not only with soap use, but also with exercise after the intake of wheat protein (WP). omega 5-Gliadin and HMW-glutenin were identified as major allergens in conventional WP-WDEIA patients. However, the allergens in HWP-WDEIA have yet to be elucidated. Methods: Sera were obtained from 22 patients with HWP-sensitized WDEIA. The allergenic activities of HWP and six recombinant wheat gluten proteins, including alpha/beta-, gamma-, omega 1,2- and omega 5-gliadin and low- and high molecular weight (HMW)-glutenins, were characterized by immunoblot analysis and histamine releasing test. IgE-binding epitopes were identified using arrays of overlapping peptides synthesized on SPOTs membrane. Results: Immunoblot analysis showed that IgE antibodies (Abs) from HWP-WDEIA bound to alpha/beta-, gamma- and omega 1,2-gliadin. Recombinant gamma-gliadin induced significant histamine release from basophils in eight of 11 patients with HWP-WDEIA. An IgE-binding epitope QPQOPFPQ was identified within the primary sequence of gamma-gliadin, and the deamidated peptide containing the PEEPFP sequence bound with IgE Abs more strongly compared to the native epitope-peptide. The epitope-peptide inhibited IgE-binding to HWP, indicating that the specific IgE to HWP cross-reacts with gamma-gliadin. Conclusions: HWP-WDEIA patients could be sensitized to HWP containing a PEEPFP sequence, and WDEIA symptoms after WP ingestion could partly be induced by gamma-gliadin. These findings could be useful to help develop tools for diagnosis and desensitization therapy for HWP-WDEIA.