The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

Gliadins proteins make up around 30% of total wheat flour proteins. They are involved in many immune disorders affecting an increasing number of people who eat foods made with wheat flour. The triggering factor is the accumulation in the gut of immunogenic peptides derived from incomplete degradatio...

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Detalles Bibliográficos
Autores principales: Méndez, Paula Xiomara, Uña, José Antonio, Vega-Fernández, Soledad, Santos, María Ángeles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778486/
https://www.ncbi.nlm.nih.gov/pubmed/36553848
http://dx.doi.org/10.3390/foods11244105

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778486/
https://www.ncbi.nlm.nih.gov/pubmed/36553848
http://dx.doi.org/10.3390/foods11244105

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