ArticleFoods (Basel, Switzerland)2025
Effects of Low-Allergen Wheat and Bayberry Leaf on Wheat Bread: A Comparison with Commercial Wheat.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- A Review of Walnut Allergy: Allergens Characteristic, the Impact of Processing on Allergenicity and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
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Authors and funding
2 authors.
Funding
Abstract
Gliadin and glutenin wheat proteins are major food allergens. The allergenicity of various wheat products, such as bread, can be reduced by substituting flour with plant-derived tannins. Here, we investigated a technique for reducing the allergenicity of wheat by utilizing the properties of proanthocyanidins (PAs), which strongly bind to proteins. We compared commercial bread wheat (BW), low-allergen wheat (1BS-18 "Minamino Kaori"; 1BS-18M), and bayberry leaves (BBLs). Allergenicity was investigated through enzyme-linked immunosorbent assays (ELISAs) and Western blotting (WB). The immunoreactivity of wheat allergens in both BW and 1BS-18M decreased in a concentration-dependent manner with BBL substitution, and the effect was greatest at 10%. The antioxidative properties also increased with BBL substitution, and the highest antioxidative property was observed at 10%. The specific volumes of both BW and 1BS-18M decreased while the a* value (green to red) increased with increasing BBL substitution. In contrast, no significant differences were observed in the texture of breads with 0% (control), 3%, or 5% BBL substitution. However, 10% BBL substitution led to a significant (
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Registered trials
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