Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins.
Anne-Sofie Ravn BallegaardLaure CastanJeppe Madura LarsenCristian PirasClélia VilleminDaniel AndersenCharlotte Bernhard MadsenPaola RoncadaSusanne B PedersenSandra Denery-PapiniGabriel MazzucchelliGrégory BouchaudKatrine Lindholm BøghPublished in: Molecular nutrition & food research (2021)
Acid 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.