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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2017
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| 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 |