Results 41 to 50 of about 27,508 (231)

Health related effects of wheat varieties [PDF]

, 2020
Summarises the different effects wheat digestion has on human ...
Borgen, Anders
core  

Evidence for gliadin antibodies as causative agents in schizophrenia. [PDF]

, 2010
Antibodies to gliadin, a component of gluten, have frequently been reported in schizophrenia. Highly immunogenic B cell epitopes along its length are homologous to numerous proteins relevant to schizophrenia, including members of the DISC1 interactome ...
Chris J. Carter
core   +2 more sources

Identification of gliadin-binding peptides by phage display

BMC Biotechnology, 2011
Background Coeliac disease (CD) is a common and complex disorder of the small intestine caused by intolerance to wheat gluten and related edible cereals like barley and rye.
Östman Sofia, Hoffmann Karolina, Chen Tingsu, Sandberg Ann-Sofie, Olsson Olof   +4 more
doaj   +1 more source

To respond or not to respond - a personal perspective of intestinal tolerance [PDF]

, 2018
For many years, the intestine was one of the poor relations of the immunology world, being a realm inhabited mostly by specialists and those interested in unusual phenomena.
A Besredka, A Goubier, A Iwasaki, A Konrad, A Limmer, A Mortha, A Vaillant, AJ MacPherson, Allan McI. Mowat, AM Mowat, B Cassani, B Dubois, B Jabri, B Johansson-Lindbom, C Asseman, C Berlin, C Siewert, C Varol, CC Bain, CC Bain, CL Scott, CL Scott, CM Sun, CR Mackay, CR Stokes, D Esterhazy, D Fina, D Mucida, D Sichien, DP McGovern, DS Shouval, E Jaensson, E Jaensson-Gyllenback, E Mazzini, E Zigmond, EJ Kunkel, EM Nilsen, EM Nilsen, F Broere, F Ginhoux, F Hauet-Broere, F Powrie, FG Chirdo, G Lack, G Matteoli, G Mayrhofer, G Monteleone, GG MacPherson, H Arentz-Hanson, H Fukaura, H Tlaskalova, HG Wells, HL Klaasen, HL Weiner, HL Weiner, I Vicente-Suarez, ID Iliev, II Ivanov, J Farache, J Farache, JA Mattingly, JA Mattingly, JB Sun, JF Heremans, JH Niess, JL Coombes, JL Gowans, JL Viney, JM Blander, JP Hugot, JR Battisto, JR McDole, K Atarashi, K Atarashi, K Lahl, K Nagatani, K Takeda, KG McDonald, KM Luda, KM Smith, KP Zimmer, KS Kim, L Maiuri, L Maiuri, L Saurer, LA Hanson, LA Reynolds, LA Waaij van der, LM Sollid, M Boucard-Jourdin, M Butler, M Chieppa, M Karlsson, M Murai, M Rescigno, M Rimoldi, M Tsuji, M Yoshida, MH Jang, MH Jang, MO Li, MR Hepworth, MR Karlsson, MW Chase, N Korneychuk, N Satoh-Takayama, N Sudo, O Schulz, P Brandtzaeg, P Morrissey, PA Crabbe, PB Carter, PM Smith, R Bouziat, R Kuhn, R Zeng, R Zeng, RE Araya, RL Owen, RW DePaolo, S Hue, S Husby, S Husby, S Kawamoto, S Strobel, S Strobel, S Veenbergen, S Wilks, SI Hammerschmidt, SK Mazmanian, SV Kim, T Joeris, T Worbs, TB Tomasi Jr, TL Denning, U Hadis, V Cerovic, V Gaboriau-Routhiau, Y Chen, Y Cong, Y Ogura, ZM Falchuk, Ø Molberg   +142 more
core   +1 more source

Persisting Transglutaminase 6 Antibodies in Neurological Gluten‐Related Disorders

Annals of Neurology, EarlyView.
Objective Gluten‐related autoimmunity can cause neurological disease, although the best way to diagnose and monitor such patients is unclear. Serological testing for antibodies against transglutaminase 6 (TG6) has been proposed; however, this is not widely available in clinical practice.
Iain D. Croall, Marios Hadjivassiliou, David S. Sanders, Kevin Teh, Alberto M. Biancardi, Nick Trott, Nigel Hoggard   +6 more
wiley   +1 more source

Haptoglobin Polymorphism: A Novel Genetic Risk Factor for Celiac Disease Development and Its Clinical Manifestations [PDF]

, 2008
Background: Haptoglobin (Hp) α-chain alleles 1 and 2 account for 3 phenotypes that may influence the course of inflammatory diseases via biologically important differences in their antioxidant, scavenging, and immunomodulatory properties.
Altorjay, István, Barta, Zsolt, Dinya, T., Földi, I., Gyetvai, A., Hársfalvi, Jolán, Kapitany, A., Korponay-Szabó, Ilma Rita, Lakatos, Péter László, Mate, I., Nemes, E., Papp, Mária, Szathmari, E., Toth, L., Tumpek, J., Udvardy, M., Varvolgyi, C., Veres, Gábor   +17 more
core   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Identifcation of some local wheat varieties by high performance liquid chromatography technique

مجلة مركز بحوث التقنيات الاحيائية, 2010
Gliadin protein of three soft wheat cultivars namely Abu-Ghraib, IPA 99 and AL-Littefia was extracted and separation by high performance liquid chromatography HPLC.
Makarim Ali Mousa, Farook Fathel. Al- nouri, Sabri Ch. Abood   +2 more
doaj   +1 more source

Research Progress Based on Gliadin Delivery Systems

Shipin gongye ke-ji, 2023
Gliadins, as prolamins extracted from wheat, have become potential promising carriers of multitudinous functional components due to their excellent biocompatibility, hydrophobicity, micropolarity, tackiness and ability to modify and enhance the release ...
Zhen TONG, Yanxiang GAO
doaj   +1 more source

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, EarlyView.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source