Analysis of the immunoreactivity of avenins in oats (Avena sativa L.) cultivated in Western Siberia

Celiac disease is an autoimmune disease that occurs in genetically susceptible people after eating prolamin-containing grains. The only cure for celiac disease is a lifelong glutenfree diet, but adherence to this diet can also have a negative impact on health. A good solution may be to include oat products in such a diet. However, different oat varieties differ in their immunogenicity, and studying the immunoreactivity of their prolamins to identify gluten-free genotypes is of utmost importance. The aim of the research was to assess the immunogenicity of varieties and promising breeding lines of oats cultivated in the Tyumen region in the period from 1929 to 2023 for use in the selection of gluten-free varieties. The amount of gluten in the grain was determined by enzyme-linked immunosorbent assay using test systems based on the use of R5 and G12 antibodies. It was found that none of the samples showed immunoreactivity to the R5 antibody. Using the G12 antibody, all the varieties analyzed were found to be gluten-free, with gluten content ranging from 2.14 (Nidar) to 9.55 (TM 16–58–4) mg/kg. The variety Orel deserves special attention, as the gluten content of its grain is less than 2 mg/kg. This genotype is promising for inclusion in the breeding process to produce glutenfree varieties. The average gluten content in the samples of local selection is 5.23±0.678 mg/kg and significantly exceeds this index in foreign and non-regional varieties, which is associated with the introduction of more allergenic varieties in crossbreeding. The immunogenicity of varieties is associated with specific alleles of avenin-coding loci. Alleles A11, B11 and C2 may be promising as markers for gluten-free varieties. For the successful development of breeding of gluten-free oat varieties, it is necessary to analyze the allelic state of avenin-coding loci of the original genotypes and to determine their gluten content with the G12 antibody.

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