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Related Concept Videos

Allergic Reactions02:06

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Hypersensitivity, also known as a hypersensitivity reaction or allergic reaction, is a condition where the body's immune system reacts abnormally to a foreign substance. Such substances, that cause hypersensitivity are referred to as an allergen, could be something typically harmless to most people, like pollen or certain foods.
Types of Hypersensitivities
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Related Experiment Video

Updated: Oct 22, 2025

Author Spotlight: Integrating Biochemical Functions of β-Glucanases and Peroxidase Enzymes in Wheat-RWA Interaction
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Creating hypo-/nonallergenic wheat products using processing methods: Fact or fiction?

Haoran Gao1, Rick Jorgensen1, Rajsri Raghunath1

  • 1Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.

Comprehensive Reviews in Food Science and Food Safety
|August 29, 2021
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Summary
This summary is machine-generated.

Food processing can alter wheat

Keywords:
Food Processing MethodsHypersensitivityIgEWheat AllergenicityWheat Allergy

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Area of Science:

  • Food Science
  • Allergy Research
  • Biotechnology

Background:

  • Wheat allergy affects millions globally, posing a significant health risk.
  • Food processing impacts wheat allergenicity, but its potential for creating hypoallergenic products is not fully explored.

Purpose of the Study:

  • To evaluate food processing methods (fermentation, thermal, hydrolysis) for developing hypo-/nonallergenic wheat products.
  • To identify molecular changes in wheat processing for reduced allergenicity.
  • To map future research directions for hypoallergenic wheat product development.

Main Methods:

  • Comprehensive literature review using PubMed and Google Scholar.
  • Analysis of studies on fermentation, thermal processing, and enzyme/acid hydrolysis of wheat.
  • Identification of molecular mechanisms and research gaps.

Main Results:

  • Food processing significantly modulates wheat allergenicity; some methods reduce or abolish it, while others can increase it.
  • Fermentation and enzymatic hydrolysis show the most promise for creating hypoallergenic wheat.
  • Preclinical validation and human clinical trials are currently lacking for these promising methods.

Conclusions:

  • Food processing offers potential for developing hypoallergenic wheat products, particularly fermentation and enzymatic hydrolysis.
  • Further research, including preclinical and clinical validation, is essential to realize this potential.
  • Specific research concepts are identified to guide future development for food, medical, and cosmetic applications.