Assessment Of Celiac Gluten Sensitivity Of Wheat And Naan From Xinjiang

Celiac disease(CD)is an T cell mediated disease in the genetically predisposed individuals after consumption gluten come from wheat,barley and rye.The prevence is about 1%in the word.In our country,celiac disease also is not rare,especially in the nothwest of China.Xinjiang is located in the northwest of China,wheat is there staple food,and the population carrying high celiac disease susceptibility alleles DQB1*0201,may be with the high risk of celiac disease.However,According to the relevant report and research,at present,there is not has a higher incidence of celiac disease,whether it is related to the unique pasta called naan and wheat come from xinjiang is a puzzle.Therefore,this study we assessed six area(aksu,kashgar,urumqi,korla,ili and hotan)’s naan allergenic to explore whether xinjiang naan have low allergenicity ability to celiac disease and wheat the processing of make naan can reduce the allergenic to celiac disease.In addition,we evaluated allergenic of celiac disease of wheat various in xinjiang area that expecting to find with lower or no celiac allergenic sensitization wheat varieties in xinjiang.The main results and conclusions of this research were listed as follows.1.Gluten protein of xinjiang naan was extruted by two different methods,after assesed the allergenicty ability of celiac disease by westblotting method.We found that the kinds and amount of gluten is different use different extruded methods,and the strength of the immune response also has a big difference.Comparing with the flour gluten of aksu,kashgar,urumqi,korla,ili and hotan,the gluten has some change after processing,the protein extraction rate is reduced,the allergenic of naan gluten is high than the unproceing flour gluten,what’s more,different area naan gluten showed different allergenic of cause celiac disease,the kashgar and hetian area with a low allergnirty by westblotting.2.The six areas naan was alsa assessed after digestion by stimulation in vitro digestion.And found the allergy of naan was shary reduced after digested,next we use the R5-Kit to determined the digested naan gluten and found that after digested,the allergy gluten still existsand the content telated to the naan tolal gluten.3.85 kinds spring wheat and 95kind winter wheat from xinjiang the gluten was extracted by DTT-combined isopropyl,then validated by SDS-PAGE electrophoresis,the results show DTT-combined with isopropyl alcohol can complete extraction of wheat gluten protein,including the glutenin and gliadin.Then use based on T cell epitope of monoclonal antibodies against glia-a9 and glia-a20.The results indicate that there are considerable differences in the levels of T-cell stimulatory epitopes present among wheat accessions.The spring wheat moba66 and winter wheat huabei 497,LM200X10with low T cell epitope stresthgh among 180 kinds wheat from xinjiang.But have not found no sensitization stripe of wheat varieties.