Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins

BACKGROUND: Among wheat gluten proteins, the α-type gliadins are the major responsible for celiac disease, an autoimmune disorder that affects about 1% of the world population. In fact, these proteins contain several toxic and immunogenic epitopes that trigger the onset of the disease. The α-type gl...

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Detalles Bibliográficos
Autores principales: Camerlengo, Francesco, Sestili, Francesco, Silvestri, Marco, Colaprico, Giuseppe, Margiotta, Benedetta, Ruggeri, Roberto, Lupi, Roberta, Masci, Stefania, Lafiandra, Domenico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5738072/
https://www.ncbi.nlm.nih.gov/pubmed/29258439
http://dx.doi.org/10.1186/s12870-017-1211-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5738072/
https://www.ncbi.nlm.nih.gov/pubmed/29258439
http://dx.doi.org/10.1186/s12870-017-1211-3

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