Transglutaminase Treatment of Wheat and Maize Prolamins of Bread Increases the Serum IgA Reactivity of Celiac Disease Patients-Reference-Cited by-同舟云学术

Transglutaminase Treatment of Wheat and Maize Prolamins of Bread Increases the Serum IgA Reactivity of Celiac Disease Patients

Published:2008-01-15 Issue:4 Volume:56 Page:1387-1391
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cabrera-Chávez Francisco¹,Rouzaud-Sández Ofelia¹,Sotelo-Cruz Norberto¹,Calderón de la Barca Ana M.¹

Affiliation:

1. Departamento de Nutrición y Metabolismo, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria Km 0.6, P.O. Box 1735, Hermosillo 83000, Mexico; Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico; and Hospital Infantil del Estado de Sonora, Hermosillo, Sonora, Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0724163

Reference30 articles.

1. Coeliac disease: an overview

2. The Intestinal T Cell Response to α-Gliadin in Adult Celiac Disease Is Focused on a Single Deamidated Glutamine Targeted by Tissue Transglutaminase

3. Narrative Review: Celiac Disease: Understanding a Complex Autoimmune Disorder

4. Celiac disease

5. Celiac Disease

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