CRISPR-Cas9 Multiplex Editing of the α-Amylase/Trypsin Inhibitor Genes to Reduce Allergen Proteins in Durum Wheat

Francesco Camerlengo, Arianna Frittelli, Caroline A. Sparks, +6

Frontiers in Sustainable Food Systems

Plant GeneticsGeneticsMolecular BiologyMolecular GeneticsGenomics +19

Polyphenol Interactions Mitigate the Immunogenicity and Allergenicity of Gliadins

Maxime Pérot, Roberta Lupi, Sylvain Guyot, +5

Journal of Agricultural and Food Chemistry

Food Bioactive CompoundAllergyPolyphenol Interactions MitigateMedicineImmunology +12

Assessment of allergenicity of diploid and hexaploid wheat genotypes: Identification of allergens in the albumin/globulin fraction

Colette Larré, Roberta Lupi, Gaëtan G. Gombaud, +5

Journal of Proteomics

Plant GeneticsAllergyGeneticsCrop ProtectionPeanut Allergy +9

Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins

Francesco Camerlengo, Francesco Sestili, Marco Silvestri, +6

BMC Plant Biology

The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model

Roberta Lupi, Grégory Bouchaud, Marie Bodinier, +2

Food Chemistry

AsthmaLarge ParticlesFood AllergyAllergyAllergy Medicine +7

How much does transgenesis affect wheat allergenicity?

Roberta Lupi, S. Denery‐Papini, H. Rogniaux, +6

Journal of Proteomics

Plant GeneticsGeneticsGenetic EngineeringMolecular GeneticsWheat Allergenicity +2

Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity

Kamel Eddine El Mecherfi, Sébastien Curet, Roberta Lupi, +5

Journal of Food Science and Technology

Bovine Whey ProteinsEngineeringBiochemistryNatural SciencesBioanalysis +7

Assessment of the Allergenic Potential of Transgenic Wheat (<i>Triticum aestivum</i>) with Reduced Levels of ω5-Gliadins, the Major Sensitizing Allergen in Wheat-Dependent Exercise-Induced Anaphylaxis

Susan B. Altenbach, Charlene K. Tanaka, Florence Pineau, +5

Journal of Agricultural and Food Chemistry

AsthmaAllergenic PotentialFood AllergyAllergy MedicineGenetics +22

Thermal treatment reduces gliadin recognition by IgE, but a subsequent digestion and epithelial crossing permits recovery

Roberta Lupi, S. Denery‐Papini, Olivier Tranquet, +3

Food Research International

Thermal Treatment ReducesImmunologyGastroenterologyPathologyDigestive Tract +6

Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity

Kamel Eddine El Mecherfi, Roberta Lupi, Mehdi Cherkaoui, +9

Probiotics and Antimicrobial Proteins

ProbioticAllergyFood FermentationLactic Acid BacteriaImmunology +8