Improving the Conditions of Analytical Methodology for the Quantification of Proteins Responsible for Hypersensitivity Reactions Triggered by Wheat

摘要

Beside their role as basic food raw materials,wheat and other cereals (e.g.rye and barley) are also subjects of a significant food safety issue because they are able to trigger different hypersensitivity reactions in the sensitive population.The reactions with the highest prevalence are wheat allergy and celiac disease.The symptoms of these disorders are similar but their pathogenic mechanisms are different.Wheat allergy is an IgE-mediated hypersensitivity reaction,while celiac disease is a chronic autoimmune illness damaging the intestinal villi of the small intestines.Momentarily,the only effective treatment of these disorders is a life-long special diet excluding cereals responsible for these reactions.