Effects of environmental changes on the allergen content of wheat grain
Wheat Quality For Improving Processing And Human Health
School of Science
© Springer Nature Switzerland AG 2020. All rights reserved. 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.