Cargando…

Sourdough Fermentation of Wheat Flour does not Prevent the Interaction of Transglutaminase 2 with α(2)-Gliadin or Gluten

The enzyme transglutaminase 2 (TG2) plays a crucial role in the initiation of celiac disease by catalyzing the deamidation of gluten peptides. In susceptible individuals, the deamidated peptides initiate an immune response leading to celiac disease. Several studies have addressed lactic fermentation...

Descripción completa

Detalles Bibliográficos
Autores principales:	Engström, Niklas, Sandberg, Ann-Sofie, Scheers, Nathalie
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2015
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4425136/ https://www.ncbi.nlm.nih.gov/pubmed/25816160 http://dx.doi.org/10.3390/nu7042134

Ejemplares similares

Towards Celiac-safe foods: Decreasing the affinity of transglutaminase 2 for gliadin by addition of ascorbyl palmitate and ZnCl(2) as detoxifiers
por: Engstrom, N., et al.
Publicado: (2017)

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
por: Novotni, Dubravka, et al.
Publicado: (2020)

Iron Supplements Containing Lactobacillus plantarum 299v Increase Ferric Iron and Up-regulate the Ferric Reductase DCYTB in Human Caco-2/HT29 MTX Co-Cultures
por: Sandberg, Ann-Sofie, et al.
Publicado: (2018)

Immunoreactivity of Gluten-Sensitized Sera Toward Wheat, Rice, Corn, and Amaranth Flour Proteins Treated With Microbial Transglutaminase
por: Scarnato, Lucilla, et al.
Publicado: (2019)

Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
por: Gharekhani, Mehdi, et al.
Publicado: (2021)

Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies
por: Gil-Humanes, Javier, et al.
Publicado: (2014)

The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough
por: Voinea, Andreea, et al.
Publicado: (2020)

Metabolic profiling of sourdough fermented wheat and rye bread
por: Koistinen, Ville M., et al.
Publicado: (2018)

Degradation of Wheat Germ Agglutinin during Sourdough Fermentation
por: Tovar, Luis E. Rojas, et al.
Publicado: (2021)

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour
por: Urien, Charlotte, et al.
Publicado: (2019)

Gliadin antibody detection in gluten enteropathy
por: Watson, R G P, et al.
Publicado: (1986)

Iron Transport through Ferroportin Is Induced by Intracellular Ascorbate and Involves IRP2 and HIF2α
por: Scheers, Nathalie, et al.
Publicado: (2014)

Reducing the Immunogenic Potential of Wheat Flour: Silencing of Alpha Gliadin Genes in a U.S. Wheat Cultivar
por: Altenbach, Susan B., et al.
Publicado: (2020)

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours
por: Palla, Michela, et al.
Publicado: (2020)

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile
por: Vasilica, Beldean (Tătar) Bianca, et al.
Publicado: (2022)

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour
por: Boreczek, Jakub, et al.
Publicado: (2020)

Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe(3+))
por: Scheers, Nathalie, et al.
Publicado: (2015)

Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods
por: Nionelli, Luana, et al.
Publicado: (2016)

Identification of gliadin-binding peptides by phage display
por: Chen, Tingsu, et al.
Publicado: (2011)

Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths
por: Baek, Nayeon, et al.
Publicado: (2023)

The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties
por: Voinea, Andreea, et al.
Publicado: (2020)

Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality
por: Karimi, Nayereh, et al.
Publicado: (2021)

Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks
por: Xie, Suya, et al.
Publicado: (2023)

Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
por: Rashmi, Bennur Somashekharaiah, et al.
Publicado: (2020)

Teff Type-I Sourdough to Produce Gluten-Free Muffin
por: Dingeo, Cinzia, et al.
Publicado: (2020)

Identification of Isopeptides Between Human Tissue Transglutaminase and Wheat, Rye, and Barley Gluten Peptides
por: Lexhaller, Barbara, et al.
Publicado: (2020)

Draft Genome Sequence of the Gluten-Hydrolyzing Bacterium Bacillus subtilis GS 188, Isolated from Wheat Sourdough
por: Rashmi, B. S., et al.
Publicado: (2017)

Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour
por: Maghaydah, Sofyan, et al.
Publicado: (2022)

Characterization of Changes in Gluten Proteins in Low-Gliadin Transgenic Wheat Lines in Response to Application of Different Nitrogen Regimes
por: García-Molina, María Dolores, et al.
Publicado: (2017)

Unprocessed wheat γ‐gliadin reduces gluten accumulation associated with the endoplasmic reticulum stress and elevated cell death
por: Chen, Qian, et al.
Publicado: (2022)

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling
por: Ameur, Hana, et al.
Publicado: (2022)

Effect of gluten free diet on immune response to gliadin in patients with non-celiac gluten sensitivity
por: Caio, Giacomo, et al.
Publicado: (2014)

Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength
por: Pistón, Fernando, et al.
Publicado: (2011)

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429
por: Chiş, Maria Simona, et al.
Publicado: (2020)

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
por: Comasio, Andrea, et al.
Publicado: (2020)

Humoral immunoreactivity to gliadin and to tissue transglutaminase is present in some patients with multiple myeloma
por: Juranic, Zorica, et al.
Publicado: (2008)

Elimination of Omega-1,2 Gliadins From Bread Wheat (Triticum aestivum) Flour: Effects on Immunogenic Potential and End-Use Quality
por: Altenbach, Susan B., et al.
Publicado: (2019)

TG2-gluten complexes as antigens for gluten-specific and transglutaminase-2 specific B cells in celiac disease
por: Lindstad, Christian B., et al.
Publicado: (2021)

Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum
por: Valerio, Francesca, et al.
Publicado: (2020)

Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour
por: Pycia, Karolina, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_i4s1bp6ddeh7j2n9qsc2maa9sc