Acid Hydrolysis of Wheat Gluten Induces Formation of New Epitopes but Does Not Enhance Sensitizing Capacity by the Oral Route: A Study in “Gluten Free” Brown Norway Rats

Open Access

Peer-reviewed

Research Article

Stine Kroghsbo,

Current address: Unisensor A/S, Allerød, Denmark

Affiliation National Food Institute, Technical University of Denmark, Søborg, Denmark
⨯
Nanna B. Andersen,

Affiliation National Food Institute, Technical University of Denmark, Søborg, Denmark
⨯
Tina F. Rasmussen,

Affiliation National Food Institute, Technical University of Denmark, Søborg, Denmark
⨯
Susanne Jacobsen †,

† Deceased.

Affiliation Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, Lyngby, Denmark
⨯
Charlotte B. Madsen

* E-mail: charm@food.dtu.dk

Affiliation National Food Institute, Technical University of Denmark, Søborg, Denmark
⨯

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Gluten
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Wheat
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Hydrolysis
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Food allergies
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Enzyme-linked immunoassays
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Food
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Sensory perception
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Diet
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