Comparison of blood glucose levels and allergic responses on treatment with six wheat cultivars

• DOI: 10.1007/s13765-016-0241-0
• Publication Date: 2016-12-20T02:08:56Z
• Authors: Hyeri Lee; Min Hee Hwang; Miju Cho; Dong Gun Lee; Eun Byeol Go; Young-Keun Cheong; Chon-Sik Kang; Nam Taek Lee; Namhyun Chung
• Keywords: Glutenin; Indigestion

Allergies and indigestion problems have increased in our society with increasing wheat consumption. Among proteins, omega-5 gliadins (ω5-gliadins) high molecular weight (HMW)-glutenin are known to be some of the major factors responsible for an allergic response indigestion. Certain low (LMW)-glutenin subunits also able promote local inflammation, share common epitopes ω5-gliadins. It is that different cultivars combinations HMW- LMW-glutenins. We investigated relationship between composition LMW-glutenins degree or The extent reaction characteristics six were compared. Patterns change blood glucose level time, which employed measure indigestion, quite different, depending on type cultivars. response, as measured histamine IgE levels, was In addition, extents not correlated patterns LMW-glutenin DNA HMW/LMW glutenin protein various results from present study suggest more other factors, together studied above, need considered better explain physiological phenomena variation response.