Food allergies result from a complex immune response involving both innate and adaptive immune cells. Major proteins of wheat flour, gliadins, appear to be important allergens, and their characteristics can influence the allergic response. This study investigates the immune reaction when developing a food allergy to gliadins in native, deamidated, or hydrolyzed forms.

中文翻译：

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酸水解麦醇溶蛋白通过早期致敏作用加剧了食物过敏

食物过敏源于涉及先天和适应性免疫细胞的复杂免疫反应。小麦粉的主要蛋白质，麦醇溶蛋白，似乎是重要的过敏原，它们的特性会影响过敏反应。这项研究调查了食物对天然，脱酰胺或水解形式的麦醇溶蛋白产生食物过敏时的免疫反应。