小麦过敏
醇溶蛋白
面筋
小麦面粉
生物
人口
免疫原性
过敏
食物过敏
普通小麦
农学
抗体
免疫学
食品科学
医学
遗传学
基因
环境卫生
染色体
作者
B.V. Mohan Kumar,U.J.S. Prasada Rao,P. Prabhasankar
标识
DOI:10.1080/09540105.2017.1319342
摘要
Wheat is one of the major cereals consumed throughout the world; there has been a radical increase in the population suffering from many wheat-related disorders. The present study was conducted to screen low immunogenic hexaploid and tetraploid wheat varieties. A total of 34 different wheat varieties were tested for its total protein content, gliadin content and immunoreactivity with immunoglobulins of celiac (IgA) and wheat allergy patients (IgE). The wheat varieties HD-2851 and NIAW-917 (hexaploid) and NIDW-295, UAS-428, PDW-291, MPO-1215 and DDK-1025 (tetraploid) were found to be less immunoreactive varieties for both celiac and wheat allergy patients. The immunoblot assays for IgE reactivity have revealed that gliadin subunits present in all varieties are found to be allergic proteins. The principal component analysis biplot showed that tetraploid wheat varieties are less immunoreactive than hexaploids. The low immunogenic wheat varieties are suitable for plant breeding and preparation of low gluten or hypo-immunogenic products.
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