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Artículo
Molecular and Immunological Characterization of Gluten Proteins Isolated from Oat Cultivars That Differ in Toxicity for Celiac Disease
(Public Library of Science, 2012)
A strict gluten-free diet (GFD) is the only currently available therapeutic treatment for patients with celiac disease (CD). Traditionally, treatment with a GFD has excluded wheat, barley and rye, while the presence of ...
Artículo
Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease
(BMJ Publishing Group, 2011)
Background and aims Coeliac disease (CD) is triggered by an abnormal reaction to gluten. Peptides resulting from partially digested gluten of wheat, barley or rye cause inflammation of the small intestinal mucosa. ...
Artículo
Identification and in Vitro reactivity of celiac immunoactive peptides in an apparent gluten-free beer
(Public Library of Science, 2014)
Gluten content from barley, rye, wheat and in certain oat varieties, must be avoid in individuals with celiac disease. In most of the Western countries, the level of gluten content in food to be considered as gluten-free ...
Artículo
Celiac Immunogenic Potential of α-Gliadin Epitope Variants from Triticum and Aegilops Species
(MDPI, 2019-01)
The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet. Gluten is the main structural complex ...
Artículo
Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition
(MDPI, 2019)
Wheat gluten proteins are responsible for the bread-making properties of the dough but also for triggering important gastrointestinal disorders. Celiac disease (CD) affects approximately 1% of the population in Western ...