Gluten-related disorders have recently been reclassified with an emerging scientific
literature supporting the concept of non-celiac gluten sensitivity (NCGS). New research has …

Wheat is one of the major crops grown, processed and consumed by humankind and is
associated with both intolerances (notably coeliac disease) and allergies. Two types of …

The hulled wheat einkorn (Triticum monococcum L. ssp. monococcum), a staple food of
early farmers for many thousand years, today is cropped only in small areas of the …

Hypersensitivity to peanuts is a reaction mediated by IgE Abs in response to several peanut
protein allergens. Among these allergenic proteins, Ara h 2 is one of the most commonly …

Background: Food-dependent, exercise-induced anaphylaxis is a severe form of allergy; the
reaction is caused by ingestion of a specific food before exercise. This disorder often …

Many plant proteins, particularly those found in foods and pollen, are known to act as
sensitizing agents in humans upon repeated exposure. Among the cereal flour proteins …

An antisense gene strategy was applied to suppress the 14–16 kDa allergen gene
expression in maturing rice seeds. Gene constructs producing antisense RNAs of the 16 …

To cite this article: Sander I, Rozynek P, Rihs H‐P, van Kampen V, Chew FT, Lee WS,
Kotschy‐Lang N, Merget R, Brüning T, Raulf‐Heimsoth M. Multiple wheat flour allergens and …

Non-celiac gluten sensitivity (NCGS) is a condition characterized by intestinal and extra-
intestinal symptoms related to the ingestion of gluten-containing foods in the absence of …

Thioredoxin, a ubiquitous 12-kDa regulatory disulfide protein, was found to reduce disulfide
bonds of allergens (convert S—S to 2 SH) and thereby mitigate the allergenicity of …