wheat hypersensitivity/protease

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Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry.

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BACKGROUND Wheat flour is one of the world's major food ingredients, in part because of the unique end-use qualities conferred by the abundant glutamine- and proline-rich gluten proteins. Many wheat flour proteins also present dietary problems for consumers with celiac disease or wheat allergies.

Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat ‡.

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Although wheat is a staple food for most of the human population, some of its components trigger adverse reactions. Among wheat components, the alpha-amylase/trypsin inhibitors (ATI) are important triggers of several allergies and activators of innate immunity. ATI are a group of exogenous protease

Non-celiac wheat sensitivity: differential diagnosis, triggers and implications.

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Non allergy-non-celiac wheat sensitivity (NCWS) has become a common and often overrated diagnosis. Skepticism mainly relates to patients with prominent intestinal symptoms in the absence of general or intestinal signs of inflammation. There is consensus that the major wheat sensitivities, celiac

Chapter 23: Food allergy.

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The onset of IgE-mediated food allergy is usually within minutes to 2 hours of food ingestion. Risk factors for fatal food-induced anaphylaxis include presence of asthma (which is a risk factor for anaphylaxis in general), failure to use epinephrine autoinjectors promptly, history of prior severe

A murine model of wheat versus potato allergy: Patatin and 53kDa protein are the potential allergen from potato.

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Wheat allergy is the most common around the world as gluten is the potential allergen. People diagnosed with wheat allergy were mainly substitute with other novel food such as potato though it is also being reported for allergenic manifestations. Thus there is an increasing demand for developing a

Recent practical researches in the development of gluten-free breads.

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Wheat bread is consumed globally and has played a critical role in the story of civilization since the development of agriculture. While the aroma and flavor of this staple food continue to delight and satisfy most people, some individuals have a specific allergy to wheat or a genetic disposition to

Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities.

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Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture of prolamin proteins present mostly in wheat, but also in barley, rye and oat. Gluten can be subdivided into three

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