• FODMAPs
• IBS-like disorders
• celiac disease
• diet
• gluten-free diet
• histamine intolerance
• intolerance to lactose
• irritable bowel syndrome (IBS)
• nickel allergy
• non-celiac gluten sensitivity (NCGS)

• Humans
• Diet, Gluten-Free
• Irritable Bowel Syndrome/diet therapy
• Celiac Disease/diet therapy

• ELISA
• biosensors
• celiac
• eliciting doses
• food allergens
• gluten detection
• non-destructive method

• 1024529 United States Department of Agriculture

• coeliac disease
• dermatitis herpetiformis
• gluten-related disorders
• non-celiac gluten sensitivity
• skin extra-intestinal manifestations
• wheat allergy

Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a serious and potentially life-threatening form of wheat allergy. Further episodes can only be prevented by avoiding wheat ingestion or avoiding exercise after wheat intake. Anaphylaxis may recur in some patients post-diagnosis. This study aimed to analyze the clinical features and management/outcomes of WDEIA in China.

We retrospectively analyzed the clinical characteristics, and laboratory testing of 197 patients with WDEIA. After diagnosis, the patients were followed up as outpatients to evaluate dietary/exercise choice and clinical outcomes.

Among the 197 WDEIA patients (median age, 37 years), 53.8% were male and 28.4% had other allergic disorders. The median duration of anaphylaxis before diagnosis was 16 months. Significant delays in diagnosis (> 1 years) were recorded in 52.7% of the patients, which has not decreased by years (P = 0.064). Exercise (83.8%), alcohol (12.2%), and nonsteroidal anti-inflammatory drugs (7.1%) were the most common cofactors. The most common clinical features were urticaria (100%), loss of consciousness (82.7%), dyspnea (50.8%), and hypotension (47.2%). Of the 197 eligible patients, 155 responded (78.7%), and 124 (80.0%) of which had no anaphylaxis post-diagnosis. A wheat-free diet prevented future anaphylaxis in 91.7% of the patients, followed by the avoidance of wheat combined with exercise (87%) and reduced wheat intake combined with exercise avoidance (80.5%).

The diagnosis of WDEIA is frequently delayed. Therefore, when patients present with unexplained anaphylaxis, the possibility of WDEIA should be considered. A wheat-free diet or avoiding wheat combined with exercise or reduced wheat combined with exercise avoidance helps to significantly reduce the onset of future anaphylaxis. However, approximately one-fifth of patients continue to experience anaphylaxis post-diagnosis. Thus, these patients must always carry epinephrine autoinjectors.

The online version contains supplementary material available at 10.1186/s13223-022-00702-1.

• Diagnosis
• Management
• Outcome
• Wheat-dependent exercise-induced anaphylaxis

• acne
• dermatology
• diet
• hair loss
• nutrition

The importance of vegetables in human nutrition, such as cereals, which in many cases represent the main source of daily energy for humans, added to the impact that the incessant increase in demographic pressure has on the demand for these plant foods, entails the search for new technologies that can alleviate this pressure on markets while reducing the carbon footprint of related activities. Plant proteomics arises as a response to these problems, and through research and the application of new technologies, it attempts to enhance areas of food science that are fundamental for the optimization of processes. This review aims to present the different approaches and tools of proteomics in the investigation of new methods for the development of vegetable crops. In the last two decades, different studies in the control of the quality of crops have reported very interesting results that can help us to verify parameters as important as food safety, the authenticity of the products, or the increase in the yield by early detection of diseases. A strategic plan that encourages the incorporation of these new methods into the industry will be essential to promote the use of proteomics and all the advantages it offers in the optimization of processes and the solution of problems.

• bottom-up approach
• cereal
• food quality
• food safety
• plant diseases
• plant proteomics
• top-down approach
• vegetable crops

As one of the most important cereals, wheat (Triticum aestivum) can cause severe allergic reactions, such as baker's asthma, allergic rhinitis, and atopic dermatitis. A growing number of people are developing allergies to Chinese wheat; however, only a few wheat cultivars have been screened on allergenicity in China.

The aim of the present study was to assess the allergenicity of different Chinese wheat cultivars and characterize wheat allergen profiles of patients with allergic rhinitis.

We determined protein (soluble protein, gliadin, and glutenin) composition in Chinese wheat by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and the immunoglobulin E (IgE) binding capacity by enzyme-linked immunosorbent assay (ELISA) and Western blot using 10 positive sera from wheat allergy patients. We identified 5 gel bands with significant IgE binding capacity using liquid chromatography-tandem mass spectrometry (LC-MS/MS).

Soluble protein, albumin, and globulin, showed the highest allergenicity, followed by gliadin, while glutenin only had slight allergenicity. In soluble protein, 5 protein bands with molecular weights of 27, 28, 53, 58, and 62 kDa showed very significant allergenicity. Meanwhile, the relative abundances of 28 kDa-protein and 58 kDa-protein were significantly positively correlated with the IgE-binding capacity of Chinese wheat cultivars, which were identified as rRNA N-glycosidase and β-amylase, respectively, among other proteins in those highly complex gel bands.

28 kDa-protein (rRNA N-glycosidase) and 58 kDa-protein (β-amylase) were speculated to be the main allergens of Chinese wheat causing baker's asthma and allergic rhinitis. These results provide new insights into the prevention and treatment of wheat allergy and the development of hypoallergenic wheat products, whose clinical significance is worth further evaluation.

• Allergic rhinitis
• Chinese wheat
• Main allergens
• Soluble protein

• Celiac disease
• Environment
• Food
• Peptidases

• Bacteria
• Celiac Disease
• Diet, Gluten-Free
• Glutens
• Humans
• Wheat Hypersensitivity

• 2014-2020.4.01.15-0013 Horizon 2020
• PRG335 Eesti Teadusagentuur

• Th2
• allergy
• l-Arabinose
• regulatory T cells
• wheat gliadins

• Animals
• Arabinose
• Cytokines/genetics
• Cytokines/metabolism
• Food Hypersensitivity
• Gliadin
• Mice
• Mice, Inbred BALB C
• T-Lymphocytes, Regulatory
• Th1 Cells
• Th2 Cells
• Up-Regulation

Non-celiac wheat sensitivity (NCWS) has been proposed to be an independent disease entity that is characterized by intestinal (e.g., abdominal pain, flatulence) and extra-intestinal symptoms (e.g., headache, fatigue), which are propagated following the ingestion of wheat products. Increased activity of amylase trypsin inhibitors (ATIs) in modern wheat is suggested to be major trigger of NCWS, while underlying mechanisms still remain elusive. Here, we aimed to generate and functionally characterize the most abundant ATI in modern wheat, chloroform/methanol-soluble protein 3 (CM3), in vitro and in Drosophila melanogaster. We demonstrate that CM3 displays α-glucosidase but not α-amylase or trypsin inhibitory activity in vitro. Moreover, fruit flies fed a sucrose-containing diet together with CM3 displayed significant overgrowth of intestinal bacteria in a sucrose-dependent manner while the consumption of α-amylase and α-glucosidase inhibitors was sufficient to limit bacterial quantities in the intestine. Notably, both CM3 and acarbose-treated flies showed a reduced lifespan. However, this effect was absent in amylase inhibitor (AI) treated flies. Together, given α-glucosidase is a crucial requirement for disaccharide digestion, we suggest that inhibition of α-glucosidase by CM3 enhances disaccharide load in the distal gastrointestinal tract, thereby promoting intestinal bacteria overgrowth. However, it remains speculative if this here described former unknown function of CM3 might contribute to the development of gastrointestinal symptoms observed in NCWS patients which are very similar to symptoms of patients with small intestinal bacterial overgrowth.

• ATIs
• CM3
• Drosophila melanogaster
• non-celiac wheat sensitivity
• α-glucosidase

• Allergen
• Cereal protein
• Cross-reactivity
• Total protein fractions extraction
• Wheat

• 2D nanomaterials
• Aptasensor
• Electrochemical biosensor
• Gliadin
• Microfluidics

The spectrum of gluten-related disorders (GRD) has emerged as a relevant phenomenon possibly impacting on health care procedures and costs worldwide. Current classification of GRD is mainly based on their pathophysiology, and the following categories can be distinguished: immune-mediated disorders that include coeliac disease (CD), dermatitis herpetiformis (DH), and gluten ataxia (GA); allergic reactions such as wheat allergy (WA); and non-coeliac gluten sensitivity (NCGS), a condition characterized by both gastrointestinal and extra-intestinal symptoms subjectively believed to be induced by the ingestion of gluten/wheat that has recently gained popularity. Although CD, DH, and WA are well-defined clinical entities, whose diagnosis is based on specific diagnostic criteria, a diagnosis of NCGS may on the contrary be considered only after the exclusion of other organic disorders. Neither allergic nor autoimmune mechanisms have been found to be involved in NCGS. Mistakes in the diagnosis of GRD are still a relevant clinical problem that may result in overtreatment of patients being unnecessary started on a gluten-free diet and waste of health-care resources. On the basis of our clinical experience and literature, we aim to identify the main pitfalls in the diagnosis of CD and its complications, DH, and WA. We provide a practical methodological approach to guide clinicians on how to recognize and avoid them.

• celiac disease
• diagnosis
• gluten
• non-coeliac gluten sensitivity
• wheat
• wheat allergy

• Celiac Disease/diagnosis
• Celiac Disease/etiology
• Dermatitis Herpetiformis
• Diagnosis, Differential
• Diagnostic Errors/prevention & control
• Glutens/adverse effects
• Histocompatibility Testing
• Humans
• Immunoglobulin E
• Unnecessary Procedures
• Wheat Hypersensitivity/diagnosis
• Wheat Hypersensitivity/etiology

• Food allergy
• Microbiota
• Wheat-dependent exercise-induced anaphylaxis

• Gliadin
• Oral tolerance
• Pepsin-digested gliadin
• T cell reactivity
• Wheat allergy

• Triticum aestivum
• celiac disease
• gluten proteins
• heat stress
• transgenic lines

Gluten-related disorders include distinct disease entities, namely celiac disease, wheat-associated allergy and non-celiac gluten/wheat sensitivity. Despite having in common the contact of the gastrointestinal mucosa with components of wheat and other cereals as a causative factor, these clinical entities have distinct pathophysiological pathways. In celiac disease, a T-cell mediate immune reaction triggered by gluten ingestion is central in the pathogenesis of the enteropathy, while wheat allergy develops as a rapid immunoglobulin E- or non-immunoglobulin E-mediated immune response. In non-celiac wheat sensitivity, classical adaptive immune responses are not involved. Instead, recent research has revealed that an innate immune response to a yet-to-be-defined antigen, as well as the gut microbiota, are pivotal in the development in this disorder. Although impairment of the epithelial barrier has been described in all three clinical conditions, its role as a potential pathogenetic co-factor, specifically in celiac disease and non-celiac wheat sensitivity, is still a matter of investigation. This article gives a short overview of the mucosal barrier of the small intestine, summarizes the aspects of barrier dysfunction observed in all three gluten-related disorders and reviews literature data in favor of a primary involvement of the epithelial barrier in the development of celiac disease and non-celiac wheat sensitivity.

• celiac disease
• epithelial barrier
• non-celiac gluten sensitivity
• non-celiac wheat sensitivity
• permeability
• wheat allergy

Component-resolved diagnostics (CRD) in food allergies is an approach utilized to characterize the molecular components of each allergen involved in a specific IgE (sIgE)-mediated response. In the clinical practice, CRD can improve diagnostic accuracy and assist the physician in many aspects of the allergy work-up. CRD allows for discriminatory co-sensitization versus cross-sensitization phenomena and can be useful to stratify the clinical risk associated with a specific sensitization pattern, in addition to the oral food challenge (OFC). Despite this, there are still some unmet needs, such as the risk of over-prescribing unnecessary elimination diets and adrenaline auto-injectors. Moreover, up until now, none of the identified sIgE cutoff have shown a specificity and sensitivity profile as accurate as the OFC, which is the gold standard in diagnosing food allergies. In light of this, the aim of this review is to summarize the most relevant concepts in the field of CRD in food allergy and to provide a practical approach useful in clinical practice.

• alfa-gal
• casein
• gliadin
• lipid transfer protein
• ovomucoid
• parvalbumin
• tropomyosin

• Allergens/analysis
• Allergens/immunology
• Food Hypersensitivity/diagnosis
• Food Hypersensitivity/immunology
• Humans
• Immunoglobulin E/blood
• Sensitivity and Specificity
• Skin Tests

• Allergy
• celiac disease
• gluten
• gluten sensitivity
• gluten-free
• wheat

Gluten-related disorders are very common in pediatric patients. Wheat allergy is triggered by an immunoglobulin E (IgE)-dependent mechanism; its prevalence varies according to the age and region, and in Europe has been estimated to be lower than 1%. Many studies investigated the potential role of several external factors that can influence the risk to developing wheat allergy, but results are still inconclusive. It can be responsible for several clinical manifestations depending on the route of allergen exposure: food-dependent exercise-induced anaphylaxis (FDEIA), occupational rhinitis or asthma (also known as baker’s asthma), and contact urticaria. The prognosis of IgE-mediated wheat allergy in children is generally favorable, with the majority of children becoming tolerant by school age. Patients who experienced an anaphylactic reaction prior to 3 years of age and patients with higher level of wheat- or ω-5 gliadin-specific IgE antibodies seem to be at higher risk of persistent wheat allergy. The current management of patients is dietary avoidance. Nowadays, oral immunotherapy has been proposed for wheat allergy with promising results, even if further studies are necessary to establish the best protocol in order to promote tolerance in wheat-allergic children.

• Triticum aestivum
• anaphylaxis
• asthma
• food allergy
• recombinant allergen
• wheat

• celiac disease
• non-celiac wheat sensitivity
• wheat
• wheat allergy
• wheat intolerances

Clinical observation revealed that most of wheat-induced anaphylaxis (WIA)/wheat-dependent exercise-induced anaphylaxis (WDEIA) patients showed a history of recurrent urticaria. We aim to determine the association between recurrent urticaria and anaphylaxis in wheat allergy.

Population-based cohort study involved patients with WIA (n = 193, including WDEIA n = 104), recurrent urticaria (n = 177), non-wheat-related anaphylaxis (n = 584), atopic disease (excluding anaphylaxis, n = 221) and healthy control (n = 95) from 2009 to 2016. Detailed course of urticaria and anaphylaxis were obtained from medical records and following-up questionnaire. Serum IgE specific to wheat, gluten and ω-5 gliadin and skin prick test to wheat were examined. Clinical and laboratory data were statistically analyzed.

In recurrent urticaria patients, wheat allergy was not rare, and 6.8% (n = 12) was diagnosed as wheat-induced urticaria. Patients with WIA/WDEIA had higher prevalence of recurrent urticaria history than those with non-wheat-related anaphylaxis (164/193, 84.9% vs 85/584, 14.5%), and 70.4% of them (136/193) had recurrent urticaria prior to their first anaphylactic attack. Among patients with WIA/WDEIA and previous urticaria, 46.3% experienced an exacerbation of urticaria. The value of serum specific IgE to ω-5 gliadin was significantly higher in patients with WIA/WDEIA than those with wheat-induced urticaria.

We recommend screening wheat allergy in recurrent urticaria to identify patients who have a potential risk to develop severe reactions earlier.

• Recurrent urticaria
• WDEIA, wheat-dependent exercise-induced anaphylaxis
• WIA, wheat-induced anaphylaxis
• WIU, wheat-induced urticaria
• Wheat allergy
• Wheat-dependent exercise-induced anaphylaxis
• Wheat-induced anaphylaxis
• ω-5 gliadin

• Amylase/protease inhibitor
• Antibody to native gliadin
• Biomarkers
• Fructan
• Gluten
• Intestinal barrier function
• Systemic immune activation
• Wheat

• Antigenicity
• Gluten proteins
• Nutrition
• Wheat

Nonceliac gluten sensitivity (NCGS) is a recently defined clinical entity characterized by intestinal and extraintestinal symptoms associated with gluten ingestion in individuals in whom celiac disease (CD) or wheat allergy (WA) has been excluded. Despite its name and definition, gluten has been shown to precipitate symptoms in only 16–30% of these patients. In addition to gluten, other components of wheat, including fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs), alpha-amylase trypsin inhibitors (ATIs) and wheat germ agglutinin have been implicated in the causation of the symptoms of NCGS, with FODMAPs garnering the most attention. We present a review of the existing literature evaluating the role of FODMAPs in NCGS symptomatology.

A systematic review of PubMed, Cochrane, EMBASE, and Google Scholar for keywords fructans, non-celiac gluten sensitivity, NCGS, FODMAPs, and gluten-free diet (GFD) was conducted through a series of advanced searches. Articles related to the use of fructans or FODMAPs were analyzed.

FODMAPs were found to be associated with gastrointestinal and extraintestinal symptoms in NCGS.

A low FODMAP diet has potential for improvement of clinical symptoms in NCGS. In addition, some evidence suggests an additional benefit to simultaneous adherence to both low FODMAP diet and GFD.

• Allergy
• Children
• Cross-reactivity
• Grass
• Immunoglobulin E
• Inhibition
• Wheat

• Gluten
• non-celiac gluten sensitivity
• wheat allergy
• wheat intolerance syndrome

To date, only few studies have assessed oral immunotherapy (OIT) for wheat allergy and often describe severe adverse reactions during therapy. We developed partially hydrolyzed wheat-based cereals (pHC), which were used in a multicenter, open-label, OIT pilot study, in immunoglobulin E–mediated wheat allergy children (NCT01332084). The primary objective of the study was to test whether wheat allergic patients tolerate pHC and primary end point was the presence or not of immediate adverse reactions to pHC during the 1-day initial escalation phase (stepwise increased doses of pHC), with evaluation of the maximum dose tolerated. Of the 9 patients enrolled in the trial, 4 discontinued OIT because of mild to severe reactions at the initial escalation phase. The 5 patients who passed the escalation phase consumed pHC daily for 1 to 6 months. One of these patients withdrew due to noncompliance, whereas the 4 others completed the study and successfully passed the wheat challenge test at the end of the study. About 60% of the adverse events were unrelated to the study product. Our study provides preliminary evidence that pHC is tolerated by a subset of wheat allergic patients. Further studies are warranted to test its efficacy as a potential therapeutic option for wheat allergic patients.

• allergy
• hydrolysate
• oral immunotherapy
• wheat

Gliadins, specified by six compound chromosomal loci (Gli-A1/B1/D1 and Gli-A2/B2/D2) in hexaploid bread wheat, are the dominant carriers of celiac disease (CD) epitopes. Because of their complexity, genome-wide characterization of gliadins is a strong challenge. Here, we approached this challenge by combining transcriptomic, proteomic and bioinformatic investigations. Through third-generation RNA sequencing, full-length transcripts were identified for 52 gliadin genes in the bread wheat cultivar Xiaoyan 81. Of them, 42 were active and predicted to encode 25 α-, 11 γ-, one δ- and five ω-gliadins. Comparative proteomic analysis between Xiaoyan 81 and six newly-developed mutants each lacking one Gli locus indicated the accumulation of 38 gliadins in the mature grains. A novel group of α-gliadins (the CSTT group) was recognized to contain very few or no CD epitopes. The δ-gliadins identified here or previously did not carry CD epitopes. Finally, the mutant lacking Gli-D2 showed significant reductions in the most celiac-toxic α-gliadins and derivative CD epitopes. The insights and resources generated here should aid further studies on gliadin functions in CD and the breeding of healthier wheat.

• Biomarkers
• adaptive immunity
• gut microbiome
• innate immunity
• intestinal epithelial barrier
• non-coeliac gluten sensitivity
• wheat sensitivity

• Allergenicity
• Celiac disease
• Safety testing
• Transgenes
• Wheat allergy

• Algorithms
• Allergens/genetics
• Allergens/immunology
• Animals
• Antigens, Plant/genetics
• Antigens, Plant/immunology
• Celiac Disease/diagnosis
• Celiac Disease/immunology
• Computational Biology/methods
• Crops, Agricultural
• Epitopes, B-Lymphocyte/immunology
• Epitopes, T-Lymphocyte
• Food Safety/methods
• Genetic Engineering
• Humans
• Plants, Genetically Modified
• Transgenes
• Triticum/genetics
• Triticum/immunology
• Wheat Hypersensitivity/diagnosis
• Wheat Hypersensitivity/immunology

• food allergy
• gluten
• lactic acid bacteria
• proteolysis
• sourdough
• wheat allergen

• Albumins/adverse effects
• Albumins/chemistry
• Albumins/metabolism
• Antigens, Plant/adverse effects
• Antigens, Plant/chemistry
• Antigens, Plant/metabolism
• Bread/adverse effects
• Bread/analysis
• Bread/microbiology
• Diet, Gluten-Free
• Epitopes/adverse effects
• Epitopes/metabolism
• Fermentation
• Flour/adverse effects
• Flour/analysis
• Flour/microbiology
• Gliadin/adverse effects
• Gliadin/chemistry
• Gliadin/metabolism
• Globulins/adverse effects
• Globulins/chemistry
• Globulins/metabolism
• Glutens/adverse effects
• Glutens/metabolism
• Humans
• Lactobacillales/growth & development
• Lactobacillales/isolation & purification
• Lactobacillales/metabolism
• Molecular Weight
• Plant Proteins, Dietary/adverse effects
• Plant Proteins, Dietary/chemistry
• Plant Proteins, Dietary/metabolism
• Poland
• Proteolysis
• Seeds/adverse effects
• Seeds/chemistry
• Seeds/microbiology
• Species Specificity
• Triticum/adverse effects
• Triticum/chemistry
• Triticum/microbiology
• Wheat Hypersensitivity/diet therapy
• Wheat Hypersensitivity/immunology

• Central China
• IgE
• anaphylaxis
• quality of life
• wheat allergy

• autism
• celiac disease
• exorphins
• food opioids
• gluten sensitivity
• gluten-free diet
• microbiota
• schizophrenia

• IgE
• immunoblot
• protein pattern
• wheat
• ω5-gliadin