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Wheat Quality For Improving Processing And Human Health pp 453–470Cite as

Effects of Environmental Changes on the Allergen Content of Wheat Grain

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Abstract

The protein composition of wheat grain is a primary determinant of its end-use quality. Grain proteins are also responsible for food-related disorders in humans, such as celiac disease, wheat dependent exercise-induced anaphylaxis, food allergy and baker’s asthma. The effects of environmental conditions on grain protein composition have been extensively studied. Abiotic and biotic stresses can have significant effects on the expression of grain proteins and the overall allergen content of wheat grain. Breeding programs to select wheat varieties with low allergen content represent one step towards eventually improving the quality of life for people affected by gluten intolerance and wheat allergy. This chapter aims to review current understanding of how changes in global environments affect the expression of proteins associated with food-related diseases.

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Authors and Affiliations

  1. School of Science, Edith Cowan University, WA, Joondalup, Australia

    Angéla Juhász

  2. Applied Genomics Department, Centre for Agricultural Research, Martonvásár, Hungary

    Angéla Juhász

  3. Campden BRI, Chipping Campden, UK

    Réka Haraszi

  4. FBFD PTY LTD, NSW, North Parramatta, Australia

    Ferenc Békés

Authors
  1. Angéla Juhász
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  2. Réka Haraszi
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  3. Ferenc Békés
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Correspondence to Angéla Juhász .

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Editors and Affiliations

  1. Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal

    Gilberto Igrejas

  2. Western Region Agricultural Research Cente, NARO, Fukuyama, Japan

    Tatsuya M. Ikeda

  3. Departamento de Genética, Escuela Técnica Superior de Ingeniería, Agronómica y de Montes, Edificio Gregor Mendel Campus de Rabanales, Universidad de Córdoba, Córdoba, Spain

    Carlos Guzmán

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Juhász, A., Haraszi, R., Békés, F. (2020). Effects of Environmental Changes on the Allergen Content of Wheat Grain. In: Igrejas, G., Ikeda, T., Guzmán, C. (eds) Wheat Quality For Improving Processing And Human Health. Springer, Cham. https://doi.org/10.1007/978-3-030-34163-3_19

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