Acid-Hydrolyzed Gliadins Worsen Food Allergies through Early Sensitization-Reference-Cited by-同舟云学术

Acid-Hydrolyzed Gliadins Worsen Food Allergies through Early Sensitization

Published:2018-07-30 Issue:17 Volume:62 Page:1800159
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Castan Laure¹²³⁴,Villemin Clélia¹,Claude Mathilde¹,Aubert Philippe⁴⁵,Durand Tony⁴⁵,Neunlist Michel⁴⁵,Brossard Chantal¹,Magnan Antoine²³⁴,Bodinier Marie¹,Bouchaud Grégory¹

Affiliation:

1. INRA, UR1268 BIA, rue de la géraudière; BP 71627 F-44316 Nantes France

2. INSERM, UMR1087, l'institut du thorax; F-44000 Nantes France

3. CNRS, UMR6291; F-44000 Nantes France

4. Université de Nantes; F-44000 Nantes France

5. INSERM UMR1235, Institut des Maladies de l'Appareil Digestif (IMAD), Faculté de Médecine; F-44000 Nantes France

Funder

European Cooperation in Science and Technology

FP7 People: Marie-Curie Actions

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.201800159/fullpdf

Reference37 articles.

1. Prevalence of common food allergies in Europe: a systematic review and meta-analysis

2. T-helper cell type-2 regulation in allergic disease

3. Prevalence of self-reported food allergy in American adults and use of food labels

4. Identification of IgE-binding epitopes on gliadins for patients with food allergy to wheat

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