{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,12]],"date-time":"2025-10-12T04:03:58Z","timestamp":1760241838176,"version":"build-2065373602"},"reference-count":42,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2018,10,2]],"date-time":"2018-10-02T00:00:00Z","timestamp":1538438400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Gluten is the trigger for celiac disease (CD), non-celiac gluten\/wheat sensitivity (NCGS), and wheat allergy. An oral food challenge is often needed for diagnosis, but there are no standardized gluten challenge materials with known composition available. To fill this gap, two materials, commercially available gluten and a food-grade gluten hydrolysate (pepgluten), were extensively characterized. Pepgluten was prepared from gluten by incubation with a pepsin dietary supplement and acetic acid at 37 \u00b0C for 120 min. The components of pepgluten were crude protein (707 mg\/g), starch (104 mg\/g), water (59 mg\/g), fat (47 mg\/g), dietary fiber (41 mg\/g) and ash (11 mg\/g). The protein\/peptide fraction of pepgluten (1 g) contained equivalents derived from 369 mg gliadins and 196 mg glutenins, resulting in 565 mg total gluten equivalents, 25 mg albumins\/globulins, 22 mg \u03b1-amylase\/trypsin inhibitors and 48 mg pepsin capsule proteins. The slightly acidic, dough-like smell and bitter taste of pepgluten could be completely camouflaged in multivitamin juice with bitter lemon, grapefruit juice, or vegetable and fruit smoothies. Thus, pepgluten met the criteria for placebo-controlled challenges (active and placebo materials are identical regarding appearance, taste, smell, and texture) and is appropriate as a standard preparation for the oral food challenge and clinical investigations to study wheat hypersensitivities.<\/jats:p>","DOI":"10.3390\/nu10101411","type":"journal-article","created":{"date-parts":[[2018,10,2]],"date-time":"2018-10-02T11:30:02Z","timestamp":1538479802000},"page":"1411","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities"],"prefix":"10.3390","volume":"10","author":[{"given":"Herbert","family":"Wieser","sequence":"first","affiliation":[{"name":"Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8315-5400","authenticated-orcid":false,"given":"Katharina","family":"Scherf","sequence":"additional","affiliation":[{"name":"Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2018,10,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Sapone, A., Bai, J.C., Ciacci, C., Dolinsek, J., Green, P.H., Hadjivassiliou, M., Kaukinen, K., Rostami, K., Sanders, D.S., and Schumann, M. 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