Immunoreactivity of Gluten-Sensitized Sera Toward Wheat, Rice, Corn, and Amaranth Flour Proteins Treated With Microbial Transglutaminase-Reference-Cited by-同舟云学术

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Immunoreactivity of Gluten-Sensitized Sera Toward Wheat, Rice, Corn, and Amaranth Flour Proteins Treated With Microbial Transglutaminase

Published:2019-03-26 Issue: Volume:10 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Scarnato Lucilla,Gadermaier Gabriele,Volta Umberto,De Giorgio Roberto,Caio Giacomo,Lanciotti Rosalba,Del Duca Stefano

Funder

Ministero dello Sviluppo Economico

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference40 articles.

1. Purification and characteristics of a novel transglutaminase derived from microorganisms;Ando;Agric. Biol. Chem.,1989

2. Celiac-related properties of chemically and enzymatically modified gluten proteins;Berti;J. Agric. Food Chem.,2007

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal. Biochem.,1976

4. Pep-13, a plant defense-inducing pathogen-associated pattern from Phytophthora transglutaminases;Brunner;EMBO J.,2002

5. Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients;Cabrera-Chávez;J. Agric. Food Chem.,2008

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