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Listar Artículos (Microbiología y Parasitología) por autor "Barro, Francisco"
Mostrando ítems 1-13 de 13
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Cereals for developing gluten-free products and analytical tools for gluten detection
Rossell, Cristina M.; Barro, Francisco; Sousa Martín, Carolina; Mena, Mª Carmen (Academic Press, 2014)Recently, gluten free foods have attracted much research interest motivated by the increasing market. Despite the motivation ...
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Characterization of celiac disease related oat proteins: bases for the development of high quality oat varieties suitable for celiac patients
Giménez, María J.; Real, Ana; García Molina, María Dolores; Sousa Martín, Carolina; Barro, Francisco (Nature Publishing Group, 2017)Some studies have suggested that the immunogenicity of oats depends on the cultivar. RP-HPLC has been proposed as a useful ...
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Diversification of the celiac disease α-gliadin complex in wheat: A 33-mer peptide with six overlapping epitopes, evolved following polyploidization
Ozuna Serafini, Carmen Victoria; Iehisa, Julio Cesar Masaru; Giménez Alvear, María J.; Álvarez, Juan B.; Sousa Martín, Carolina; Barro, Francisco (Wiley-Blackwell, 2015)Summary The gluten proteins from wheat, barley and rye are responsible both for celiac disease (CD) and for non-celiac ...
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Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease
Comino Montilla, Isabel María; Lorenzo Barrios, Laura de; Cornell, Hugh; López Casado, Miguel Ángel; Barro, Francisco; Sousa Martín, Carolina (BMJ Publishing Group, 2011)Background and aims Coeliac disease (CD) is triggered by an abnormal reaction to gluten. Peptides resulting from partially ...
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Identification and molecular characterization of oat peptides implicated on coeliac immune response
Comino Montilla, Isabel María; Bernardo, David; Bancel, Emmanuelle; Moreno Amador, María de Lourdes; Sánchez, Borja; Barro, Francisco; Šuligoj, Tanja; Ciclitira, Paul Jonathan; Cebolla, Ángel; Knight, Stella Catherine; Branlard, Gérard; Sousa Martín, Carolina (Co-Action Publishing, 2016)Background : Oats provide important nutritional and pharmacological properties, although their safety in coeliac ...
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Low-gluten, nontransgenic wheat engineered with CRISPR/Cas9
Sánchez León, Susana; Gil Humanes, Javier; Ozuna Serafini, Carmen Victoria; Giménez, María J.; Sousa Martín, Carolina; Voytas, Daniel F.; Barro, Francisco (Wiley Open Access, 2018)Coeliac disease is an autoimmune disorder triggered in genetically predisposed individuals by the ingestion of gluten ...
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Molecular and Immunological Characterization of Gluten Proteins Isolated from Oat Cultivars That Differ in Toxicity for Celiac Disease
Real, Ana; Comino Montilla, Isabel María; Lorenzo, Laura de; Merchán Ignacio, Francisco; Gil Humanes, Javier; Giménez, María J.; López Casado, Miguel Ángel; Torres, Mª Isabel; Cebolla, Ángel; Sousa Martín, Carolina; Barro, Francisco; Pistón, Fernando (Public Library of Science, 2012)A strict gluten-free diet (GFD) is the only currently available therapeutic treatment for patients with celiac disease ...
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Oral consumption of bread from an RNAi wheat line with strongly silenced gliadins elicits no immunogenic response in a pilot study with celiac disease patients
Guzmán López, María H.; Sánchez León, Susana; Marín Sanz, Miriam; Comino Montilla, Isabel María; Segura Montero, Verónica; Vaquero, Luis; Rivero Lezcano, Octavio M.; Pastor, Jorge; Sousa Martín, Carolina; Vivas, Santiago; Barro, Francisco (Multidisciplinary Digital Publishing Institute (MDPI), 2021)Celiac disease (CD) is a genetically predisposed, T cell-mediated and autoimmune-like disorder caused by dietary exposure ...
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Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologies
Gil Humanes, Javier; Pistón, Fernando; Altamirano Fortoul, Rossana; Real, Ana; Comino Montilla, Isabel María; Sousa Martín, Carolina; Rossell, Cristina M.; Barro, Francisco (Public Library of Science, 2014)Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins ...
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Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition
Sánchez León, Susana; Giménez, María J.; Comino Montilla, Isabel María; Sousa Martín, Carolina; López Casado, Miguel Ángel; Torres, María Isabel; Barro, Francisco (MDPI, 2019)Wheat gluten proteins are responsible for the bread-making properties of the dough but also for triggering important ...
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Targeting of prolamins by RNAi in bread wheat: Effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins
Barro, Francisco; Iehisa, Julio C. M.; Giménez, María J.; García Molina, María D.; Ozuna Serafini, Carmen Victoria; Comino Montilla, Isabel María; Sousa Martín, Carolina; Gil Humanes, Javier (Wiley-Blackwell, 2016)Gluten proteins are responsible for the viscoelastic properties of wheat flour but also for triggering pathologies in ...
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The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients
Comino Montilla, Isabel María; Moreno Amador, María de Lourdes; Real, Ana; Rodríguez Herrera, Alfonso; Barro, Francisco; Sousa Martín, Carolina (Multidisciplinary Digital Publishing Institute (MDPI), 2013)A strict gluten-free diet (GFD) is the only currently available therapeutic treatment for patients with celiac disease, ...
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Tritordeum breads are well tolerated with preference over gluten-free breads in non-celiac wheat-sensitive patients and its consumption induce changes in gut bacteria
Sánchez León, Susana; Haro, Carmen; Villatoro, Myriam; Vaquero, Luis; Comino Montilla, Isabel María; González Amigo, Ana B.; Vivas, Santiago; Pastor, Jorge; Sousa Martín, Carolina; Landa, Blanca B.; Barro, Francisco (Wiley-Blackwell, 2021)BACKGROUND: The ingestion of wheat and other cereals are related to several gut disorders. The specific components responsible ...