Acid Hydrolysis of Gluten Enhances the Skin Sensitising Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins

ConclusionAcid hydrolysis enhances the skin sensitising capacity of gluten and drives IgE reactivity to more gluten proteins. This property of acid hydrolysed gluten may be related to the degree of product deamidation, and could be a strong trigger of wheat allergy in susceptible individuals.This article is protected by copyright. All rights reserved

Source: Molecular Nutrition and Food Research - October 12, 2021 Category: Food Science Authors: Anne ‐Sofie Ravn Ballegaard, Laure Castan, Jeppe Madura Larsen, Cristian Piras, Clélia Villemin, Daniel Andersen, Charlotte Bernhard Madsen, Paola Roncada, Susanne Brix, Sandra Denery‐Papini, Gabriel Mazzucchelli, Grégory Bouchaud, Katri Tags: Research Article Source Type: research