Abstract：
Wheat is widely available in people\'s daily diets. However, some people are currently experiencing IgE-mediated allergic reactions to wheat-based foods, which seriously impact their quality of life. Thus, it is imperative to provide comprehensive knowledge and effective methods to reduce the risk of wheat allergy (WA) in food. In the present review, recent advances in WA symptoms, the major allergens, detection methods, opportunities and challenges in establishing animal models of WA are summarized and discussed. Furthermore, an updated overview of the different modification methods that are currently being applied to wheat-based foods is provided. This study concludes that future approaches to food allergen detection will focus on combining multiple tools to rapidly and accurately quantify individual allergens in complex food matrices. Besides, biological modification has many advantages over physical or chemical modification methods in the development of hypoallergenic wheat products, such as enzymatic hydrolysis and fermentation. It is worth noting that using biotechnology to edit wheat allergen genes to produce allergen-free food may be a promising method in the future which could improve the safety of wheat foods and the health of allergy sufferers.
摘要：
小麦广泛存在于人们的日常饮食中。然而,一些人目前正在经历IgE介导的对小麦基食品的过敏反应，严重影响了他们的生活质量。因此，提供全面的知识和有效的方法来降低食物中小麦过敏（WA）的风险势在必行。在本次审查中，WA症状的最新进展，主要的过敏原，检测方法,总结和讨论了建立WA动物模型的机遇和挑战。此外，提供了目前应用于小麦基食品的不同修饰方法的最新概述。这项研究得出的结论是，未来的食物过敏原检测方法将集中于结合多种工具，以快速准确地量化复杂食物基质中的单个过敏原。此外,生物改性在开发低变应原性小麦产品方面比物理或化学改性方法有许多优势,如酶解和发酵。值得注意的是，利用生物技术编辑小麦过敏原基因以生产无过敏原食品可能是未来有前途的方法，可以改善小麦食品的安全性和过敏患者的健康。
