A chimeric IgE that mimics IgE from patients allergic to acid-hydrolyzed wheat proteins is a novel tool for in vitro allergenicity assessment of functionalized glutens. [PDF]
PLoS ONE, 2017 Acid-hydrolyzed wheat proteins (acid-HWPs) have been shown to provoke severe allergic reactions in Europe and Japan that are distinct from classical wheat allergies.
Olivier Tranquet +8 more
doaj +2 more sources
Complement C1q formation of immune complexes with milk caseins and wheat glutens in schizophrenia
Neurobiology of Disease, 2012 Immune system factors including complement pathway activation are increasingly linked to the etiology and pathophysiology of schizophrenia. Complement protein, C1q, binds to and helps to clear immune complexes composed of immunoglobulins coupled to ...
Emily G. Severance +10 more
doaj +2 more sources
Effect of oil contents on gluten network during the extrusion processing
Czech Journal of Food Sciences, 2019 To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten ...
Feng Jia +6 more
doaj +2 more sources
An efficient urine peptidomics workflow identifies chemically defined dietary gluten peptides from patients with celiac disease [PDF]
bioRxiv, 2022 Celiac disease (CeD) is an autoimmune disorder induced by consuming gluten proteins from wheat, barley, and rye. Glutens resist gastrointestinal proteolysis, resulting in peptides that elicit inflammation in patients with CeD.
Elias, Joshua E. +10 more
core +2 more sources
Transient gluten intolerance. [PDF]
Archives of Disease in Childhood, 1970 An infant presented with hypoproteinaemic oedema two months after an episode of salmonella enteritis. His oedema subsided spontaneously, but he failed to thrive and small bowel biopsy revealed partial villous atrophy of a severe degree. He was started on a gluten-free diet with a dramatic clinical response and this diet was continued for one year.
J A Walker‐Smith
openaire +9 more sources
Effects of Different Gluten Proteins on Starch's Structural and Physicochemical Properties during Heating and Their Molecular Interactions. [PDF]
Int J Mol Sci, 2022 Starch–gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten–starch interactions during heating have not been illuminated.
Yang T +8 more
europepmc +2 more sources
Biomolecules, 2021 Celiac disease is an autoimmune disorder triggered by toxic peptides derived from incompletely digested glutens in the stomach. Peptidases that can digest the toxic peptides may formulate an oral enzyme therapy to improve the patients’ health condition ...
Yu-You Liu +4 more
doaj +1 more source
Biochemistry and Biophysics Reports, 2019 We previously developed Hokushin wheat line as a hypoallergenic wheat lacking ω5-gliadin (1BS-18), a major allergen for wheat-dependent exercise-induced anaphylaxis. However, the allergenicity of 1BS-18 has not been understood completely.
Yukinori Yamada +5 more
doaj +1 more source
Substituição de fígado bovino por glúten de milho, glúten de trigo e farelo de soja em rações para pós-larvas de piavas (Leporinus obtusidens) [PDF]
Ciência Rural, 2005 Este trabalho foi realizado em duas etapas, com o objetivo de avaliar o efeito dos glutens de milho e trigo, e do farelo de soja, em substituição ao fígado bovino no crescimento de pós-larvas de piava (Leporinus obtusidens).
Jorge Eugenio da Silva Filipetto +5 more
doaj +1 more source