Czech J. Food Sci., 2008, 26(1):24-30 | DOI: 10.17221/1124-CJFS

The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies

Joanna Leszczyńska1, Agata Łącka1, Malgorzata Bryszewska1, Ewa Brzezińska-Błaszczyk2
1 Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Łódź, Łódź, Poland
2 Department of Experimental Immunology, Medical University of Łódź, Łódź, Poland

The aim of our work was to estimate the usefulness of rabbit polyclonal anti-QQQPP peptide antibodies to determination of gluten proteins and the usage of these antibodies to estimate the changes of allergenicity of wheat flour after enzymatic modification. For enzymatic modification of wheat flour trypsin, subtilisin and transglutaminase were used. By the use of rabbit antibodies against QQQPP peptide we have stated that the products of subtilisin and transglutaminase degradation exert strongly decreased immunoreactivity.

Keywords: food allergy; wheat flour; glutenins; antigenicity; enzymatic modification

Published: February 29, 2008  Show citation

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Leszczyńska J, Łącka A, Bryszewska M, Brzezińska-Błaszczyk E. The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies. Czech J. Food Sci. 2008;26(1):24-30. doi: 10.17221/1124-CJFS.
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