Comprehensive proteome analysis of bread deciphering the allergenic potential of bread wheat, spelt and rye

CONCLUSION: We provide comprehensive proteome data for six flour types and related breads showing that the grain species have greater influence on proteome composition than milling and fermentation processes. Our data indicate that allergenic proteins are not selectively degraded during bread production and are more abundant in bread wheat and spelt compared to rye.SIGNIFICANCE: Our proteomics study revealed that bread contains a number of potentially and proven allergenic proteins. Most likely allergenicity is not dependent on milling or conventional fermentation processes, but on the grain type. Relative abundance of allergenic proteins was higher in spelt- and wheat samples than in rye samples. Considering rye bread as better suited to atopic individuals predisposed to react to cereal allergens, clinical trials are warranted to verify this assumption.PMID:34224905 | DOI:10.1016/j.jprot.2021.104318
Source: Journal of Proteomics - Category: Biochemistry Authors: Source Type: research