Triticeae Genomics and Genetics, 2024, Vol.15, No.2, 77-87 http://cropscipublisher.com/index.php/lgg 79 wheat. The immunological reactivity to wheat proteins, particularly gluten, is a primary factor in the etiology of these allergic responses. Recent studies have shown an increase in the frequency of gluten-related disorders, such as celiac disease (CD) and non-celiac wheat sensitivity (NCWS) (Ozuna and Barro, 2018). Figure 1 The comparison of GMP contents and pan bread between CB037B and CB037C (Adopted from Wang et al., 2016) Image caption: (a) GMP content determination of CB037B and CB037C at 5, 8, 11, 14, 17, 20, 23, 26, 29 DPA; (b) Separation and identification of GMP in the CB037B and CB037C by SE-HPLC; (c) Pan bread appearance of CB037B and CB037C (Adopted from Wang et al., 2016) 3.2 Allergenic gluten proteins Gluten proteins, which include gliadins and glutenins, are the main allergenic components in wheat. These proteins are crucial for the physico-chemical properties of bread dough and contribute significantly to the protein intake in the human diet. However, in certain individuals, these proteins trigger immunological reactions. A novel major wheat food allergen, Tri a 36, has been identified as a low molecular weight glutenin. This allergen is highly reactive with IgE antibodies from wheat food-allergic patients and shows cross-reactivity with related allergens in other cereals such as rye, barley, oat, spelt, and rice (Baar et al., 2012). 3.3 Genetic variability in allergenic proteins The genetic variability in allergenic proteins among different wheat species and their ancestors has been a subject of extensive research. Studies have shown that domestication and breeding have led to a decrease in the content of gliadins and total gluten in cultivated Triticeae species compared to their wild ancestors. This reduction in gliadins, which are rich in immunogenic epitopes, suggests a potential decrease in allergenicity. However, the levels of glutenin subunits, including those related to Tri a 36, tend to be higher in cultivated species. The variability in the number of CD immunogenic epitopes per species and genome is significant, with higher frequencies associated with certain genomes such as DD, BBAADD, and RR types (Ozuna and Barro, 2018). 3.4 Diagnostic methods for wheat allergies The diagnosis of wheat allergies involves both molecular and immunological approaches. The identification and characterization of specific allergens, such as Tri a 36, enable the development of precise diagnostic tools. Recombinant allergens can be used for molecular diagnosis and for designing specific immunotherapy strategies. Tri a 36, for instance, has been shown to induce specific and dose-dependent basophil activation and remains reactive even after extensive digestion, making it a reliable marker for wheat food allergy diagnosis (Baar et al., 2012).
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