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A new method to detect a particular allergenic form of deamidated gluten

wheat
Gluten is widely consumed worldwide as bread, cookies, pasta or noodles. It is also frequently used as a thickener or texturing agent in many prepared foods. Since the 90s, gluten also appears chemically modified in certain food preparations or cosmetics in order to give them new properties such as a creamy appearance or possibility of making foams. However the deamidated modified gluten showed strong allergenicity when consumed or present in cosmetics.

Gluten chemically modified acquire new technological properties, particularly in terms of solubility and emulsifying properties and thus expand its application areas. An increasing number of allergies to deamidated gluten has been identified in people not necessarily being allergic to gluten native. The control and monitoring of these modified glutens is not possible with existing methods. A new highly sensitive method has been developed and patented in the laboratory, it specifically detects these products. This method should be promptly available.

See also

Référence:

Denery-Papini, S. et al. Allergy to deamidated gluten in patients tolerant to wheat: specific epitopes linked to deamidation. Allergy 67, 1023–32 (2012).