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Omega gliadin proteins are one of the most allergenic components of wheat gluten. Proteins of the ω-5 subgroup are recognized as main allergens causing wheat dependent exercise induced anaphylaxis—the most dangerous, life-threatening IgE mediated food allergy. A set of wheat genotypes lacking all ω-gliadins has been developed by cumulating inactive gene variants in three gliadin coding loci (Gli A1, Gli B1 and Gli D1), using traditional plant breeding methods. Endosperm proteins of ω-gliadin-free genotypes were compared to a control genotype containing all ω-gliadins by A-PAGE, SDS-PAGE and RP-HPLC. A considerable decrease (about 30 %) of gliadin immunoreactivity as a consequence of ω-gliadin elimination was demonstrated by ELISA, using sera of ten patients allergic to gluten. Preliminary evaluation of the technological properties of the ω-gliadin-free genotype by the SDS sedimentation test suggests that elimination of all ω-gliadins may also significantly improve wheat bread making quality.
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Waga et al. (2013) studied this question.
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