Immunoreactivity of Gluten-Sensitized Sera Toward Wheat, Rice, Corn, and Amaranth Flour Proteins Treated With Microbial Transglutaminase

The aim of this study was to analyze the effects of microbial transglutaminase (mTG) on the immunoreactivity of wheat and gluten-free cereals flours to the sera of patients with celiac disease (CD) and non-celiac gluten sensitivity (NCGS). Both doughs and sourdoughs, the latter prepared by a two-ste...

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Detalles Bibliográficos
Autores principales: Scarnato, Lucilla, Gadermaier, Gabriele, Volta, Umberto, De Giorgio, Roberto, Caio, Giacomo, Lanciotti, Rosalba, Del Duca, Stefano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6445063/
https://www.ncbi.nlm.nih.gov/pubmed/30972033
http://dx.doi.org/10.3389/fmicb.2019.00470

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6445063/
https://www.ncbi.nlm.nih.gov/pubmed/30972033
http://dx.doi.org/10.3389/fmicb.2019.00470

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