One of the most precious cereal crops grown for human consumption is bread wheat (Triticum aestivum L.). Bread quality is determined by the storage proteins included in the grains, yet some people may develop food allergies or intolerances as a result. In this study, we found that three Ukrainian wheat cultivars, Sotnytsia, Panna (both modern selections), and Ukrainka, have a variety of grain proteins (landrace). The proteome was profiled by two-dimensional gel electrophoresis after proteins were first extracted using a detergent-containing solution that allowed extraction of several storage protein groups (glutenins, gliadins, globulins, and albumins). With the aid of multi-enzymatic digestion, we discovered 49 proteins that had accumulated differently.

The outcomes were enhanced by concurrent ultrahigh-performance liquid chromatography separation and direct mass spectrometry quantitation. Principal component analysis verified that genetic differences were a significant source of variation. Wheat cultivars for bread were more easily distinguished by the non-gluten content. One of the contemporary genotypes was identified as a promising donor for the breeding of hypoallergenic cereals as a result of various accumulations of clinically significant plant proteins.

Numerous wheat varieties with improved bread-making qualities have been developed thanks to modern plant breeding. However, in those who are prone, storage proteins might result in food intolerance or allergy. Products made from wheat can be ingested, inhaled, or come into touch with the skin. Wheat sensitivities (having a T-cell or IgA character) are categorised as autoimmune conditions: The following allergic conditions (mediated by IgE) are caused by gluten: celiac disease, gluten ataxia, gluten neuropathy, dermatitis herpetiformis, and respiratory, food, and contact urticarial allergies.

Finally, it was advised that further research is required to determine whether older landraces may be less harmful because the data is highly varied and frequently growth conditions are not taken into account.