During the second half of the 20<sup>th </sup>century there has been an increase of patients who suffer from celiac disease, wheat allergy or non-celiac gluten sensitivity. One reason might be the change of the protein content and composition of the wheat cultivars. This may have as a consequence that modern cultivars (registered after 1950) have a higher immunostimulatory potential than older cultivars (registered before 1950). For this reason, 60 German wheat cultivars of the last 100 years were examined for their protein content and distribution. The quantitation of the Osborne fractions albumins/globulins, gliadins and glutenins with RP-HPLC did not show any obvious trend. On the other hand, the qualitative RP-HPLC profiles showed noticeable changes, especially for the gliadin fraction. Contrary to the hypothesis, the results showed that the contents of the fractions as well as crude protein were distributed unevenly over different cultivars

Wheatscan – unraveling the causes for wheat sensitivity

256th National Meeting (2018)

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