Peptidomics analysis of in vitro digested wheat breads: Effect of genotype and environment on protein digestibility and release of celiac disease and wheat allergy related epitopes

Mélanie Lavoignat; Angéla Juhász; Utpal Bose; Thierry Sayd; Christophe Chambon; Miguel Ribeiro; Gilberto Igrejas; Sébastien Déjean; Catherine Ravel; Emmanuelle Bancel

doi:10.1016/j.foodchem.2024.139148

Peptidomics analysis of in vitro digested wheat breads: Effect of genotype and environment on protein digestibility and release of celiac disease and wheat allergy related epitopes

Food Chem. 2024 Aug 1:448:139148. doi: 10.1016/j.foodchem.2024.139148. Epub 2024 Mar 26.

Authors

Affiliations

¹ Université Clermont Auvergne, INRAE, UMR1095 GDEC, F-63000 Clermont-Ferrand, France.
² Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, Edith Cowan University, School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia.
³ Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, Edith Cowan University, School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia; CSIRO Agriculture and Food, 306 Carmody Rd, St Lucia, QLD 4067, Australia.
⁴ INRAE, Plateforme d'Exploration du Métabolisme Composante Protéomique (PFEMcp), F-63122 Saint-Genès Champanelle, France.
⁵ Chemistry Research Centre-Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Department of Genetics and Biotechnology, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
⁶ Department of Genetics and Biotechnology, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal; Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 1099-085 Lisboa, Portugal.
⁷ Institut de Mathématiques de Toulouse, UMR5219, Université de Toulouse, CNRS, UPS, F-31062 Toulouse Cedex 9, France.
⁸ Université Clermont Auvergne, INRAE, UMR1095 GDEC, F-63000 Clermont-Ferrand, France. Electronic address: catherine.ravel@inrae.fr.

PMID: 38569409
DOI: 10.1016/j.foodchem.2024.139148

Abstract

Wheat proteins can trigger immunogenic reactions due to their resistance to digestion and immunostimulatory epitopes. Here, we investigated the peptidomic map of partially digested bread samples and the fingerprint of epitope diversity from 16 wheat genotypes grown in two environmental conditions. Flour protein content and composition were characterized; gastric and jejunal peptides were quantified using LC-MS/MS, and genotypes were classified into high or low bread protein digestibility. Differences in flour protein content and peptide composition distinguish high from low digestibility genotypes in both growing environments. No common peptide signature was found between high- and low-digestible genotypes; however, the celiac or allergen epitopes were noted not to be higher in low-digestible genotypes. Overall, this study established a peptidomic and epitope diversity map of digested wheat bread and provided new insights and correlations between weather conditions, genotypes, digestibility and wheat sensitivities such as celiac disease and wheat allergy.

Keywords: Immunogenic epitopes; In vitro digestion; Mass spectrometry; Triticum aestivum; Wheat.