Results 71 to 80 of about 18,117 (243)

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

Microbial Transglutaminase Increases Uptake and Translocation of Gliadin Peptides in the Human Intestinal Epithelium

Molecular Nutrition &Food Research, EarlyView.
The bacterial enzyme microbial transglutaminase (mTG) is widely used in the food industry as a technological aid to improve textural properties of a multitude of food products. mTG mimics the enzymatic function of human transglutaminase 2 (TG2) and may play a role in the pathogenesis of celiac disease.
Sebastian Stricker, Jan De Laffolie, Klaus‐Peter Zimmer, Silvia Rudloff   +3 more
wiley   +1 more source

Preparation and Mechanism Analysis of Boiling Resistance of the Fresh Alum-Free Sweet Potato Vermicelli Containing Gliadin Fractions

Foods
Alum, an essential additive in sweet potato vermicelli (SPV) production, is harmful to health. To eliminate the harm to the human body caused by alum in sweet potato vermicelli, and considering the different viscous properties of gliadin fractions, an ...
Tingting Liu, Zhifang Men, Changjiangsheng Lai, Xijun Lian   +3 more
doaj   +1 more source

Assessment of Frost Tolerance of Wheat Doubled Haploids by Gliadin Electrophoresis

Czech Journal of Genetics and Plant Breeding, 2002
The relationship between gliadin alleles, known to mark frost tolerance, and actual frost tolerance was investigated in 52 doubled haploids (DH) from the cross Florida× Vlada.
I.T. Prášil, P. Prášilová, A. Šašek, J. Černý   +3 more
doaj   +1 more source

High‐Fat Diet–Wheat Gluten Interactions in HLA‐DQ8 Transgenic Mice

Molecular Nutrition &Food Research, EarlyView.
This study shows how eating a high‐fat diet (HFD) and gluten together influences inflammation, energy balance, and immune responses in HLA‐DQ8 transgenic (DQ8 tg) mice. These findings may provide new insights into how specific dietary components interact to impact metabolic and immune‐related disorders.
Yuri Haneishi, Lucia Treppiccione, Vera Rotondi Aufiero, Francesco Maurano, Saya Watanabe, Diomira Luongo, Giuseppe Mazzarella, Junki Miyamoto, Mauro Rossi   +8 more
wiley   +1 more source

Dynamics of genetic variation at gliadin-coding loci in bread wheat cultivars developed in small grains research center (Kragujevac) during last 35 years [PDF]

Selekcija i Semenarstvo, 2005
Multiple alleles of gliadin-coding loci are well-known genetic markers of common wheat genotypes. Based on analysis of gliadin patterns in common wheat cultivars developed at the Small Grains Research Center in Kragujevac dynamics of genetic variability ...
Novosljska-Dragovič Aleksandra, Fisenko A., Knežević Desimir   +2 more
doaj  

Molecular Cloning and Identification of Novel ω-gliadin Genes from Species [PDF]

, 2016
Gliadin is a main component of gluten proteins that affect functional properties of bread making and contributes to the viscous nature of doughs. In this study, thirteen novel ω-gliadin genes were identified in several Triticum species, which encode the ...
Cao, W. G., Chen, G., Li, H. Y., Li, Z. L., Liu, D. C., Ning, S. Z., Wu, D. D., Zhang, L. Q.   +7 more
core   +1 more source

Bifidobacteria and Celiac Disease: Mechanisms of Probiotic Action in Reducing Gluten‐Induced Cytotoxicity and Inflammation

Molecular Nutrition &Food Research, EarlyView.
Celiac disease (CD) is triggered by gluten in genetically predisposed individuals and is mainly treated with a gluten‐free diet. However, symptoms may persist. This review explores how certain Bifidobacterium strains may reduce inflammation and gluten toxicity through six mechanisms, including modulation of immune responses and gut microbiota.
Taynara Cipriano Scherer, Ivan De Marco, Natália Regina Coldebella Ferreira, Tatiana Colombo Pimentel, Marciane Magnani, Guilherme de Souza Hassemer, Amanda Bagolin do Nascimento, Silvani Verruck   +7 more
wiley   +1 more source

Gliadin, zonulin and gut permeability: effects on celiac and non-celiac intestinal mucosa and intestinal cell lines. [PDF]

, 2006
OBJECTIVE: Little is known about the interaction of gliadin with intestinal epithelial cells and the mechanism(s) through which gliadin crosses the intestinal epithelial barrier. We investigated whether gliadin has any immediate effect on zonulin release
Carroccio A, Catassi C, CLEMENTE, MARIA GRAZIA, D'Agate C, Di Pierro M, Drago S, El Asmar R, Fasano A., Iacono G, Not T, Sapone A, Thakar M, Tripathi A, Zampini L   +13 more
core   +1 more source

Water Molecular Dynamics During Dough Heating by Fast Field Cycling Nuclear Magnetic Resonance

Magnetic Resonance in Chemistry, EarlyView.
Real time FFC measurements confirms the competition of water between gluten and starch granule, gluten hindering the starch water uptake and limits starch swelling in dough. ABSTRACT Measurements of the water 1H nuclear magnetic resonance (NMR) relaxation rate R1$$ {R}_1 $$ in hydrated starch (SW), gluten (GW) and dough (DW) were performed at different
Corinne Rondeau‐Mouro, Anne‐Laure Rollet   +1 more
wiley   +1 more source