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Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis
The incidence of celiac disease is increasing worldwide, and human tissue transglutaminase has long been considered the autoantigen of celiac disease. Concomitantly, the food industry has introduced ingredients such as microbial transglutaminase, which acts as a food glue, thereby revolutionizing fo...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Oxford University Press
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4502714/ https://www.ncbi.nlm.nih.gov/pubmed/26084478 http://dx.doi.org/10.1093/nutrit/nuv011 |