TY - JOUR
T1 - Gluten and wheat sensitivities - An overview
AU - Scherf, Katharina Anne
AU - Koehler, Peter
AU - Wieser, Herbert
N1 - Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2016/1/1
Y1 - 2016/1/1
N2 - Wheat products are important staple foods worldwide. However, a small portion of the population has to avoid wheat-containing foods because of harmful immune responses. Countless studies have demonstrated that the storage (gluten) proteins of wheat are major causative agents for wheat-dependent immune-mediated disorders. The unique structural features of gluten proteins are long repetitive amino acid sequences rich in glutamine and proline. These sequence sections are involved in most wheat sensitivities. Corresponding homologous sequence sections of rye and barley proteins may also be harmful, but relevant studies are rare. Wheat sensitivities can be classified into three main forms: autoimmunogenic sensitivities including coeliac disease, dermatitis herpetiformis, and gluten ataxia; allergic sensitivities including immediate wheat allergy, wheat-dependent exercise-induced anaphylaxis, respiratory allergy, and contact urticaria; and non-coeliac gluten sensitivity. The presented overview summarizes our current knowledge of gluten protein structures related to wheat sensitivities and the epidemiological, clinical, and pathogenic differences between these immune-mediated disorders.
AB - Wheat products are important staple foods worldwide. However, a small portion of the population has to avoid wheat-containing foods because of harmful immune responses. Countless studies have demonstrated that the storage (gluten) proteins of wheat are major causative agents for wheat-dependent immune-mediated disorders. The unique structural features of gluten proteins are long repetitive amino acid sequences rich in glutamine and proline. These sequence sections are involved in most wheat sensitivities. Corresponding homologous sequence sections of rye and barley proteins may also be harmful, but relevant studies are rare. Wheat sensitivities can be classified into three main forms: autoimmunogenic sensitivities including coeliac disease, dermatitis herpetiformis, and gluten ataxia; allergic sensitivities including immediate wheat allergy, wheat-dependent exercise-induced anaphylaxis, respiratory allergy, and contact urticaria; and non-coeliac gluten sensitivity. The presented overview summarizes our current knowledge of gluten protein structures related to wheat sensitivities and the epidemiological, clinical, and pathogenic differences between these immune-mediated disorders.
KW - Coeliac disease
KW - Gluten
KW - Non-coeliac gluten sensitivity
KW - Wheat allergy
UR - http://www.scopus.com/inward/record.url?scp=84937869652&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2015.07.008
DO - 10.1016/j.jcs.2015.07.008
M3 - Article
AN - SCOPUS:84937869652
SN - 0733-5210
VL - 67
SP - 2
EP - 11
JO - Journal of Cereal Science
JF - Journal of Cereal Science
ER -