Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins,Molecular Nutrition & Food Research

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Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2021-10-12 , DOI: 10.1002/mnfr.202100416
Anne-Sofie Ravn Ballegaard ₁ , Laure Castan _{2,

3} , Jeppe Madura Larsen ₁ , Cristian Piras ₄ , Clélia Villemin ₂ , Daniel Andersen ₅ , Charlotte Bernhard Madsen ₁ , Paola Roncada ₄ , Susanne Brix ₅ , Sandra Denery-Papini ₂ , Gabriel Mazzucchelli _{6,

7} , Grégory Bouchaud ₂ , Katrine Lindholm Bøgh ₁

Affiliation

Personal care products containing hydrolyzed gluten have been linked to spontaneous sensitization through the skin, however the impact of the hydrolysate characteristics on the sensitizing capacity is generally unknown.

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