Mapping Coeliac Toxic Motifs in the Prolamin Seed Storage Proteins of Barley, Rye, and Oats Using a Curated Sequence Database

Wheat gluten, and related prolamin proteins in rye, barley and oats cause the immune-mediated gluten intolerance syndrome, coeliac disease. Foods labelled as gluten-free which can be safely consumed by coeliac patients, must not contain gluten above a level of 20 mg/Kg. Current immunoassay methods f...

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Detalles Bibliográficos
Autores principales: Daly, Matthew, Bromilow, Sophie N., Nitride, Chiara, Shewry, Peter R., Gethings, Lee A., Mills, E. N. Clare
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7379453/
https://www.ncbi.nlm.nih.gov/pubmed/32766270
http://dx.doi.org/10.3389/fnut.2020.00087

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7379453/
https://www.ncbi.nlm.nih.gov/pubmed/32766270
http://dx.doi.org/10.3389/fnut.2020.00087

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