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. 2022 Feb 25;3:822554. doi: 10.3389/falgy.2022.822554

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Copyright © 2022 Gabler, Gebhard, Norwig, Eberlein, Biedermann, Brockow and Scherf.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Percentages of protein groups in allergen test solutions. Groups include α-amylase/trypsin inhibitors (ATI, blue), gliadins (orange), glutenins (green), and others (gray) in allergen test solutions from gluten G and G-ω5 and from sHWPs and eHWPs. Percentages were determined using the intensity based absolute quantitation (iBAQ) algorithm with ultra-performance liquid chromatography (UPLC)-TripleTOF-MS data (protein score > 40) in specific digestion mode (pepsin + trypsin). Details on specific proteins are available in Supplementary Tables 4–11.