Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins-Reference-Cited by-同舟云学术

Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins

Published:2021-10-27 Issue:23 Volume:65 Page:2100416
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Ballegaard Anne‐Sofie Ravn¹,Castan Laure²³,Larsen Jeppe Madura¹,Piras Cristian⁴,Villemin Clélia²,Andersen Daniel⁵,Madsen Charlotte Bernhard¹,Roncada Paola⁴,Brix Susanne⁵^ORCID,Denery‐Papini Sandra²,Mazzucchelli Gabriel⁶⁷,Bouchaud Grégory²,Bøgh Katrine Lindholm¹^ORCID

Affiliation:

1. National Food Institute Technical University of Denmark Kgs. Lyngby 2800 Denmark

2. INRAE BIA UR1268 Nantes 44316 France

3. Institut du thorax INSERM CNRS, UNIV Nantes Nantes 44000 France

4. Department of Health Sciences University Magna Graecia of Catanzaro Catanzaro 88100 Italy

5. Department of Biotechnology and Biomedicine Technical University of Denmark Kgs. Lyngby 2800 Denmark

6. Laboratory of Mass Spectrometry ‐ MolSys Department of Chemistry University of Liege Liege 4000 Belgium

7. GIGA Proteomics Facility University of Liege Liege 4000 Belgium

Funder

Lundbeckfonden

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.202100416

Reference51 articles.

1. Prevalence and Severity of Food Allergies Among US Adults

2. Epidemiology of food allergy

3. Food allergy: Epidemiology, pathogenesis, diagnosis, and treatment

4. Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management

5. A global survey of changing patterns of food allergy burden in children

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1. Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA);International Journal of Molecular Sciences;2024-03-22

2. Hydrolysis in food processing and its impact on allergenicity of food;Encyclopedia of Food Allergy;2024

3. The role of skin inflammation, barrier dysfunction, and oral tolerance in skin sensitization to gluten‐derived hydrolysates in a rat model;Contact Dermatitis;2022-10-22