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

ConclusionAcid hydrolysis enhances the skin sensitizing capacity of gluten and drives IgE reactivity to more gluten proteins. This property of acid hydrolyzed gluten may be related to the degree of product deamidation, and could be a strong trigger of wheat allergy in susceptible individuals.

Source: Molecular Nutrition and Food Research - October 28, 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