Open AccessEnzymatic hydrolysis of gluten proteins changes the dose‐response of oral sensitization, but not the gluten epitopes
Author(s) -
Kroghsbo S,
Andersen NB,
Rasmussen TF,
Jacobsen S,
Madsen CB
Publication year - 2013
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-3-s3-o17
Subject(s) - gluten , medicine , sensitization , epitope , enzyme , gliadin , allergy , immunology , enzymatic hydrolysis , hydrolysis , biochemistry , antibody , biology , pathology
Background Wheat gluten proteins are very complex proteins containing hundreds of components present as monomers, oligomers and polymers that by definition are not soluble in water. To improve utilization, gluten proteins can be hydrolyzed by enzymes or acid. This increases solubility and provide proteins with new functional properties. During the last decade, cases of severe allergic reaction to hydrolyzed wheat proteins have been reported in subjects tolerant to wheat.