The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing

Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins and related proteins from barley, rye, and some varieties of oat. There are no interventional therapies and the only solution is a lifelong gluten-free diet. The down-regulation of gliadins by RNAi pro...

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Detalles Bibliográficos
Autores principales: Gil-Humanes, Javier, Pistón, Fernando, Barro, Francisco, Rosell, Cristina M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3954839/
https://www.ncbi.nlm.nih.gov/pubmed/24633046
http://dx.doi.org/10.1371/journal.pone.0091931

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3954839/
https://www.ncbi.nlm.nih.gov/pubmed/24633046
http://dx.doi.org/10.1371/journal.pone.0091931

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