Identification of allergens and epitopes involved in allergy to deamidated gluten
نویسندگان
چکیده
Background Gluten proteins can be modified by deamidation to enhance their solubility and technological applications. However severe allergic reactions have been reported after the consumption of food products containing deamidated gluten in subjects tolerant to wheat. This work aimed to characterize allergen profiles for these patients in comparison with those of patients allergic to wheat and identify IgE-binding epitopes.
منابع مشابه
Deamidated gluten: specific detection and characterisation with INRA-DG1 mAb
Diversification of gluten applications was achieved through the production of water-soluble gluten. Deamidation, one of the methods for this purpose, may be obtained with either chemical or enzymatic treatment and lead to the conversion of glutamines into glutamic acids. These types of products can be found both in cosmetics and food. From the 2000’s severe allergic reactions to deamidated glut...
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The major wheat allergens contain a number of glutamine residues, suggesting that deamidation would be a promising method to produce hypoallergenic wheat proteins. Gluten was deamidated by acid under various conditions. The 30%-, 50%- and 90%-deamidated glutens were reacted with sera of patients allergic to wheat proteins. The results indicate that the reactivity was dramatically decreased acco...
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