Assessment of allergenicity of diploid and hexaploid wheat genotypes: Identification of allergens in the albumin/globulin fraction

New insights into the effects of high temperature, drought and post-anthesis fertilizer on wheat grain development

“…Globulin-2 and the pathogenesis-related protein barwin/wheatwin also have substantial similarity to known food allergens in other plants (Altenbach et al, 2008). Both globulin-2 and wheatwin recently were shown to react with sera from patients with food allergies (Larré et al, 2011;Sotkovsky et al, 2008Sotkovsky et al, , 2011. Embryo globulin/globulin 3 also has been identified as a potential food allergen (Larré et al, 2011) and has been shown to be associated with type-1 diabetes (MacFarlane et al, 2003).…”

“…Both globulin-2 and wheatwin recently were shown to react with sera from patients with food allergies (Larré et al, 2011;Sotkovsky et al, 2008Sotkovsky et al, , 2011. Embryo globulin/globulin 3 also has been identified as a potential food allergen (Larré et al, 2011) and has been shown to be associated with type-1 diabetes (MacFarlane et al, 2003). The data thus suggest that the growth environment might alter the allergenic potential of the flour.…”

Seed storage proteins of the globulin family are cleaved post-translationally in wheat embryos

“…The Triticum aestivum (wheat) storage protein WP5212, later named globulin-3A (Glo-3A), has been demonstrated to be a potential food allergen [12], identified as the first candidate wheat protein associated with the development of type 1 diabetes (T1D) [13], and now celiac disease [14]. We recently identified the genomic origins of three Glo-3 genes, Glo-3A, B and C in the wheat cultivar Glenlea [15].…”

Wheat protein recognition pattern in tolerant and allergic children

“…Due to its high abundance in food and processing industries, there has been a considerable research on respiratory and dietary allergen description and identification. It is clear now that a certain spectrum of proteins, despite variations in wheat sources, cultivars, and seed maturation, can trigger allergic reactions in respiratory and ingestive forms of wheat allergy, despite high variance between patients, populations and relative importance (Table S1) .…”