Key result
Barley hordein and rye secalin-derived peptides are immunogenic to gluten-sensitive T-cell lines from coeliac disease patients, demonstrating cross-reactivity with wheat gluten.
ω-gliadin/C-hordein and rye-derived peptides are immunogenic to gluten-sensitive T-cell lines, indicating shared toxic peptides across wheat, rye, and barley in Coeliac disease.
Hypothesis-generating for barley/rye cross-reactivity in coeliac disease; leaves open in vivo dietary relevance pending clinical validation.
Summary Coeliac disease ( CD ) is an inflammatory disorder of the small intestine. It includes aberrant adaptive immunity with presentation of CD toxic gluten peptides by HLA ‐ DQ 2 or DQ 8 molecules to gluten‐sensitive T cells. A ω‐gliadin/C‐hordein peptide ( QPFPQPEQPFPW ) and a rye‐derived secalin peptide ( QPFPQPQQPIPQ ) were proposed to be toxic in CD , as they yielded positive responses when assessed with peripheral blood T‐cell clones derived from individuals with CD . We sought to assess the immunogenicity of the candidate peptides using gluten‐sensitive T‐cell lines obtained from CD small intestinal biopsies. We also sought to investigate the potential cross‐reactivity of wheat gluten‐sensitive T‐cell lines with peptic–tryptic digested barley hordein ( PTH ) and rye secalin ( PTS ). Synthesised candidate peptides were deamidated with tissue transglutaminase ( tTG ). Gluten‐sensitive T‐cell lines were generated by culturing small intestinal biopsies from CD patients with peptic–tryptic gluten ( PTG ), PTH or PTS , along with autologous PBMC s for antigen presentation. The stimulation indices were determined by measuring the relative cellular proliferation via incorporation of 3 H‐thymidine. The majority of T‐cell lines reacted to the peptides studied. There was also cross‐reactivity between wheat gluten‐sensitive T‐cell lines and the hordein, gliadin and secalin peptides. PTH , PTS , barley hordein and rye secalin‐derived CD antigen‐sensitive T‐cell lines showed positive stimulation with PTG . ω‐gliadin/C‐hordein peptide and rye‐derived peptide are immunogenic to gluten‐sensitive T‐cell lines and potentially present in wheat, rye and barley. Additional CD toxic peptides may be shared.
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Wahab et al. (2016) studied Coeliac disease. Barley hordein and rye secalin-derived peptides was evaluated on T-cell stimulation indices (relative cellular proliferation). Barley hordein and rye secalin-derived peptides are immunogenic to gluten-sensitive T-cell lines from coeliac disease patients, demonstrating cross-reactivity with wheat gluten.
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