Pepsin Digest of Gliadin Forms Spontaneously Amyloid‐Like Nanostructures Influencing the Expression of Selected Pro‐Inflammatory, Chemoattractant, and Apoptotic Genes in Caco‐2 Cells: Implications for Gluten‐Related Disorders-Reference-Cited by-同舟云学术

Pepsin Digest of Gliadin Forms Spontaneously Amyloid‐Like Nanostructures Influencing the Expression of Selected Pro‐Inflammatory, Chemoattractant, and Apoptotic Genes in Caco‐2 Cells: Implications for Gluten‐Related Disorders

Published:2021-06-23 Issue:16 Volume:65 Page:2100200
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Herrera Maria Georgina¹²,Nicoletti Francesco¹,Gras Marion¹³^ORCID,Dörfler Philipp W.¹,Tonali Nicolo¹⁴,Hannappel Yvonne³,Ennen Inga⁵,Hütten Andreas⁵,Hellweg Thomas³,Lammers Karen M.¹⁶,Dodero Veronica I.¹^ORCID

Affiliation:

1. Department of Chemistry Organic Chemistry III Bielefeld University Universitätsstr. 25 Bielefeld 33615 Germany

2. Institute of Biological Chemistry and Physical Chemistry Dr. Alejandro Paladini, University of Buenos Aires‐CONICET Buenos Aires C1113AAD Argentina

3. Department of Chemistry Physical and Biophysical Chemistry Bielefeld University Universitätsstr. 25 Bielefeld 33615 Germany

4. Faculté de Pharmacie, Université Paris‐Saclay BioCIS, 5 rue Jean‐Baptiste Clément Châtenay‐Malabry 92296 France

5. Department of Physics Bielefeld University Universitätsstr. 25 Bielefeld 33615 Germany

6. Tubascan Ltd. Science Park 106 Amsterdam 1098 XG the Netherlands

Funder

Deutsche Forschungsgemeinschaft

Alexander von Humboldt-Stiftung

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.202100200

Reference67 articles.

1. An updated overview of spectrum of gluten-related disorders: clinical and diagnostic aspects

2. Global Prevalence of Celiac Disease: Systematic Review and Meta-analysis

3. Translational Chemistry Meets Gluten-Related Disorders

4. Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems

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