Wheat (Triticum aestivum L.) breeding from 1891 to 2010 contributed to increasing yield and glutenin contents but decreasing protein and gliadin contents.

@article{Pronin2020WheatA,
  title={Wheat (Triticum aestivum L.) breeding from 1891 to 2010 contributed to increasing yield and glutenin contents but decreasing protein and gliadin contents.},
  author={Darina Pronin and Andreas B{\"o}rner and Hans Weber and Katharina Anne Scherf},
  journal={Journal of agricultural and food chemistry},
  year={2020}
}
Epidemiologic studies suggest an increasing prevalence of celiac disease and nonceliac gluten/wheat sensitivity. With wheat proteins being the main triggers, changes in wheat protein composition are discussed as potential cause. The goals of breeding towards increased yield and resistance might have inadvertently contributed to a higher immunostimulatory potential of modern compared to old wheat cultivars. Therefore, agronomic characteristics, protein content and gluten composition of 60 German… 
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