Wheat gluten can be chemically or enzymatically hydrolysed to produce functional ingredients useful in food and cosmetics. However severe allergies to hydrolysed wheat proteins (HWP) have been described in Europe and Japan since the early 2000’s. Triggering proteins and IgE epitopes were described both for French and Japanese cohorts and appeared remarkably similar leading to define a new wheat allergic entity. Deamidation induced by functionalisation generate neo-allergens responsible for this particular allergy. This article aims to review the processes leading to deamidation and the clinical features of the patients suffering from this allergy. Then the molecular determinants involved in HWP-allergy were exhaustively described and hypothesis regarding the sensitizing mechanism of HWP-allergy are discussed. Finally, current regulation and tools aiming at managing this risk associated with HWP are presented.

小麦面筋可以被化学或酶水解以产生可用于食品和化妆品的功能性成分。但是，自2000年代初以来，在欧洲和日本已经描述了对水解小麦蛋白（HWP）的严重过敏。触发蛋白和IgE表位在法国和日本人群中均已描述，并且看起来非常相似，从而定义了一种新的小麦过敏性实体。功能化诱导的脱酰胺作用产生了负责这种特殊变态反应的新变应原。本文旨在回顾导致脱酰胺的过程以及患有这种过敏症的患者的临床特征。然后详尽地描述了与HWP过敏有关的分子决定因素，并讨论了有关HWP过敏的致敏机制的假设。最后，