Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration

Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration

Hydrochloric acid (HCl)-treated wheat protein (HWP) is widely used in various products, including foods, cosmetics and shampoos. Recently, immediate hypersensitivity towards facial soap containing HWP has been reported. HCl treatment of protein causes hydrolysis not only of main-chain amide bonds (p...

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Bibliographic Details
Main Authors: Ryosuke Abe, Narumi Matsukaze, Hayato Kobayashi, Yusuke Yamaguchi, Harumi Uto-Kondo, Hitoshi Kumagai, Hitomi Kumagai
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
wheat gliadin
deamidation
peptide-bond hydrolysis
HCl treatment
cutaneous sensitization
Online Access:https://www.mdpi.com/2304-8158/9/5/635

Internet

https://www.mdpi.com/2304-8158/9/5/635

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