Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIA

BACKGROUND: Omega-5 gliadins are a group of highly repetitive gluten proteins in wheat flour encoded on the 1B chromosome of hexaploid wheat. These proteins are the major sensitizing allergens in a severe form of food allergy called wheat-dependent exercise-induced anaphylaxis (WDEIA). The eliminati...

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Detalles Bibliográficos
Autores principales: Altenbach, Susan B., Chang, Han-Chang, Simon-Buss, Annamaria, Jang, You-Ran, Denery-Papini, Sandra, Pineau, Florence, Gu, Yong Q., Huo, Naxin, Lim, Sun-Hyung, Kang, Chon-Sik, Lee, Jong-Yeol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6249860/
https://www.ncbi.nlm.nih.gov/pubmed/30463509
http://dx.doi.org/10.1186/s12870-018-1506-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6249860/
https://www.ncbi.nlm.nih.gov/pubmed/30463509
http://dx.doi.org/10.1186/s12870-018-1506-z

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