Proteome Analysis and Epitope Mapping in a Commercial Reduced-Gluten Wheat Product.

ABSTRACT: Gluten related disorders, such as coeliac disease, wheat allergy and baker's asthma are triggered by proteins present in food products made from wheat and related cereal species. The only treatment of these medical illnesses is a strict gluten-free diet; however, gluten-free products that are currently available in the market can have lower nutritional quality and are more expensive than traditional gluten containing cereal products. These constraints have led to the development of gluten-free or gluten-reduced ingredients. In this vein, a non-GMO wheat flour that purports to contain "65% less allergenic gluten" was recently brought to market. The present study aims to understand the alteration of the proteome profile of this wheat flour material. Liquid chromatography-mass spectrometry wa

SUBMITTER: Nye-Wood MG 

PROVIDER: S-EPMC8385123 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature