A Narrative Mini Review on Current Status of Hypoallergenic Wheat Development for IgE-Mediated Wheat Allergy, Wheat-Dependent Exercise-Induced Anaphylaxis.
A Narrative Mini Review on Current Status of Hypoallergenic Wheat Development for IgE-Mediated Wheat Allergy, Wheat-Dependent Exercise-Induced Anaphylaxis.
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DOI：
10.3390/foods12050954
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发表时间：
2023-02-23
期刊：
影响因子：
--
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中科院分区：
文献类型：
--
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学龄后发生的免疫球蛋白 E (IgE) 介导的小麦食物过敏通常表现为一种小麦依赖性运动诱发的过敏反应 (WDEIA)。目前，建议 WDEIA 患者根据过敏症状的严重程度避免食用小麦制品或摄入小麦后餐后休息。 ω5-麦醇溶蛋白已被确定为 WDEIA 中的主要过敏原。此外，α/β-、γ-和 ω1,2-麦醇溶蛋白、高分子量和低分子量麦谷蛋白以及一些水溶性小麦蛋白已被确定为一小部分 IgE 介导的小麦过敏患者中的 IgE 结合过敏原。人们已经采取了多种方法来开发低过敏性小麦产品，可供 IgE 介导的小麦过敏患者食用。为了分析这些方法，并为进一步改进做出贡献，本研究概述了这些低过敏性小麦生产的现状，包括主要为对ω5-麦醇溶蛋白敏感的患者构建的低过敏性小麦品系、通过酶降解/离子交换器脱酰胺的低过敏性小麦和通过硫氧还蛋白制备的低过敏性小麦。 治疗。通过这些方法获得的小麦产品显着降低了小麦过敏患者血清 IgE 的反应性。然而，这些药物要么对某些患者群体无效，要么在患者中观察到对产品的某些过敏原的低水平 IgE 反应性。这些结果凸显了通过传统育种或生物技术方法创造低过敏性小麦产品或低过敏性小麦品系所面临的一些困难，以开发对所有对小麦过敏的患者完全安全的低过敏性小麦。
Immunoglobulin E (IgE)-mediated food allergies to wheat that develop after school age typically shows a type of wheat-dependent exercise-induced anaphylaxis (WDEIA). At present, avoidance of wheat products or postprandial rest after ingesting wheat is recommended for patients with WDEIA, depending on the severity of the allergy symptoms. ω5-Gliadin has been identified as the major allergen in WDEIA. In addition, α/β-, γ-, and ω1,2-gliadins, high and low molecular weight-glutenins, and a few water-soluble wheat proteins have been identified as IgE-binding allergens in a small proportion of patients with IgE-mediated wheat allergies. A variety of approaches have been manufactured to develop hypoallergenic wheat products that can be consumed by patients with IgE-mediated wheat allergies. In order to analyze such approaches, and to contribute to the further improvement, this study outlined the current status of these hypoallergenic wheat productions, including wheat lines with a reduced allergenicity that are mostly constructed for the patients sensitized to ω5-gliadin, hypoallergenic wheat by enzymic degradation/ion exchanger deamidation, and hypoallergenic wheat by thioredoxin treatment. The wheat products obtained by these approaches significantly reduced the reactivity of Serum IgE in wheat-allergic patients. However, either these were not effective on some populations of the patients, or low-level IgE-reactivity to some allergens of the products was observed in the patients. These results highlight some of the difficulties faced in creating hypoallergenic wheat products or hypoallergenic wheat lines through either traditional breeding or biotechnology approaches in developing hypoallergenic wheat completely safe for all the patients allergic to wheat.
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影响因子：
12.4
作者：
Denery-Papini, S.;Bodinier, M.;Moneret-Vautrin, D. -A.
通讯作者：
Moneret-Vautrin, D. -A.
影响因子：
--
作者：
Gabler AM;Gebhard J;Norwig MC;Eberlein B;Biedermann T;Brockow K;Scherf KA
通讯作者：
Scherf KA
影响因子：
4.4
作者：
Gabler AM;Gebhard J;Eberlein B;Biedermann T;Scherf KA;Brockow K
通讯作者：
Brockow K
DOI：
10.4161/gmcr.2.1.15884
发表时间：
2011-01-01
期刊：
GM crops
影响因子：
--
作者：
Altenbach, Susan B;Allen, Paul V
通讯作者：
Allen, Paul V
影响因子：
6.1
作者：
Denery-Papini, Sandra;Lauriere, Michel;Moneret-Vautrin, Denise-Anne
通讯作者：
Moneret-Vautrin, Denise-Anne