Reducing the Immunogenic Potential of Wheat Flour: Silencing of Alpha Gliadin Genes in a U.S. Wheat Cultivar

The alpha gliadins are a group of more than 20 proteins with very similar sequences that comprise about 15%–20% of the total flour protein and contribute to the functional properties of wheat flour dough. Some alpha gliadins also contain immunodominant epitopes that trigger celiac disease, a chronic...

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Detalles Bibliográficos
Autores principales: Altenbach, Susan B., Chang, Han-Chang, Rowe, Matthew H., Yu, Xuechen B., Simon-Buss, Annamaria, Seabourn, Bradford W., Green, Peter H., Alaedini, Armin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7052357/
https://www.ncbi.nlm.nih.gov/pubmed/32161604
http://dx.doi.org/10.3389/fpls.2020.00020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7052357/
https://www.ncbi.nlm.nih.gov/pubmed/32161604
http://dx.doi.org/10.3389/fpls.2020.00020

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