{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T12:45:53Z","timestamp":1785415553741,"version":"3.56.0"},"reference-count":42,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,4,15]],"date-time":"2026-04-15T00:00:00Z","timestamp":1776211200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"German Federal Ministry of Research, Technology and Space","award":["01EA2106A"],"award-info":[{"award-number":["01EA2106A"]}]},{"name":"German Federal Ministry of Research, Technology and Space","award":["01EA2106C"],"award-info":[{"award-number":["01EA2106C"]}]},{"name":"Clinician Scientist Program TRIAL of the German Society for Allergy and Clinical Immunology"},{"DOI":"10.13039\/501100001659","name":"German Research Foundation","doi-asserted-by":"crossref","award":["435874434"],"award-info":[{"award-number":["435874434"]}],"id":[{"id":"10.13039\/501100001659","id-type":"DOI","asserted-by":"crossref"}]},{"award":["435874434"],"award-info":[{"award-number":["435874434"]}],"id":[{"id":"https:\/\/ror.org\/018mejw64","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>Sensitisation leading to food allergy may occur through the skin. Quantitative data on epidermal allergen penetration as a prerequisite for this remain limited. This study quantifies epidermal penetration of gluten and hydrolysed wheat protein (HWP) in 18 patients with challenge-confirmed WALDA (wheat allergy dependent on augmentation factors) and 12 healthy controls (HC). After 1 h of epicutaneous wheat application, 20 consecutive tape strips (TS) were collected, and wheat protein concentration was quantified by gliadin-specific ELISA. Skin barrier status was assessed by electrical impedance spectroscopy (EIS). Serum gliadin levels were measured before and 90 min after wheat application. Gliadin was detected across all TS layers for gluten and HWP. Penetration levels did not differ between patients and controls. Skin barrier status assessed by EIS did not differ significantly between individuals with and without a history of atopic dermatitis (p = 0.27). No correlation was observed between EIS-assessed skin barrier status and gliadin penetration. Serum gliadin was not increased after epicutaneous wheat application. This study using TS demonstrates for the first time that wheat allergens penetrated into the epidermis but could not be detected in the serum. Neither wheat allergy nor skin barrier status was associated with increased stratum corneum penetration. These findings suggest that epidermal uptake alone may not be sufficient to explain sensitisation.<\/jats:p>","DOI":"10.3390\/ijms27083536","type":"journal-article","created":{"date-parts":[[2026,4,15]],"date-time":"2026-04-15T15:56:56Z","timestamp":1776268616000},"page":"3536","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Demonstration of Gliadin Penetration into the Epidermis by Tape Stripping as Prerequisite for Percutaneous Sensitisation in Wheat Allergy"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7062-9010","authenticated-orcid":false,"given":"Charlotte Jasmin","family":"Kiani","sequence":"first","affiliation":[{"name":"Department of Dermatology and Allergology, Technical University of Munich, 80802 Munich, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6019-2521","authenticated-orcid":false,"given":"Valentina","family":"Faihs","sequence":"additional","affiliation":[{"name":"Department of Dermatology and Allergology, Technical University of Munich, 80802 Munich, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ida","family":"Folda","sequence":"additional","affiliation":[{"name":"Department of Dermatology and Allergology, Technical University of Munich, 80802 Munich, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-9203-4924","authenticated-orcid":false,"given":"Claudia","family":"Kugler","sequence":"additional","affiliation":[{"name":"Department of Dermatology and Allergology, Technical University of Munich, 80802 Munich, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Barbara","family":"Maier","sequence":"additional","affiliation":[{"name":"Leibniz Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2535-6295","authenticated-orcid":false,"given":"Tomoharu","family":"Yokooji","sequence":"additional","affiliation":[{"name":"Department of Frontier Science for Pharmacotherapy, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima 734-8553, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8730-5389","authenticated-orcid":false,"given":"Hiroaki","family":"Matsuo","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Services, Hiroshima University Hospital, Hiroshima 734-8551, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5352-5105","authenticated-orcid":false,"given":"Tilo","family":"Biedermann","sequence":"additional","affiliation":[{"name":"Department of Dermatology and Allergology, Technical University of Munich, 80802 Munich, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8315-5400","authenticated-orcid":false,"given":"Katharina Anne","family":"Scherf","sequence":"additional","affiliation":[{"name":"Leibniz Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany"},{"name":"Food Biopolymer Systems, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2775-3681","authenticated-orcid":false,"given":"Knut","family":"Brockow","sequence":"additional","affiliation":[{"name":"Department of Dermatology and Allergology, Technical University of Munich, 80802 Munich, Germany"},{"name":"Odense Research Center for Anaphylaxis (ORCA), Department of Dermatology and Allergy Centre, Odense University Hospital, 5000 Odense, Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e664","DOI":"10.1016\/S2468-2667(24)00163-4","article-title":"Time trends in the epidemiology of food allergy in England: An observational analysis of Clinical Practice Research Datalink data","volume":"9","author":"Turner","year":"2024","journal-title":"Lancet Public Health"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"2185","DOI":"10.1111\/all.14304","article-title":"Epicutaneous sensitization in the development of food allergy: What is the evidence and how can this be prevented?","volume":"75","author":"Brough","year":"2020","journal-title":"Allergy"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.jaci.2017.11.010","article-title":"Food allergy: Update on prevention and tolerance","volume":"141","author":"Sampson","year":"2018","journal-title":"J Allergy Clin. 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