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A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis

Celiac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation is a potential strategy to reduce the concentration of these peptides within food. However, we currently know little about the effect of partial sourdough fermentation on immu...

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Detalles Bibliográficos
Autores principales:	Ogilvie, Olivia J., Gerrard, Juliet A., Roberts, Sarah, Sutton, Kevin H., Larsen, Nigel, Domigan, Laura J.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229354/ https://www.ncbi.nlm.nih.gov/pubmed/34206002 http://dx.doi.org/10.3390/nu13061906

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