The Role of Food Hypersensitivity in Different Disorders

Toit, George Du; Skypala, Isabel; Lomer, Miranda; McCann, Donna C.; Connor, Zoe; Luscombe, Sue; Thurgood, Susan; Carling, Anna

doi:10.1002/9781444312119.ch2

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Allergens In Wheat1

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2012

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“…Tri a25, wheat thioredoxin hb, is a new family of cereal allergens has been identified in the baking industry [13][14].…”

Section: Allergens In Wheatmentioning

confidence: 99%

Allergens in Wheat: Review

Feng

Zhang

Chen

et al. 2012

AMR

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Wheat is the most important foodstuff of the cereals in view of its yield and consumption quantity in the world. However, allergens in wheat become one of the most severe medical problems. Therefore, recent research progresses on allergens of wheat were reviewed in this paper. Some allergens in wheat, for example, wheat lipid transfer protein, ω-5 gliadin, and α-amylase inhibit, have been analysed clearly, whereas others, salt-soluble protein, hydrolysed wheat proteins, wheat-germ agglutinin, and polysaccharide, were an obscure explanation.

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“…Tri a25, wheat thioredoxin hb, is a new family of cereal allergens has been identified in the baking industry [13][14].…”

Section: Allergens In Wheatmentioning

confidence: 99%