Thin‐Plate Superstructures of the Immunogenic 33‐mer Gliadin Peptide

Gluten related‐disorders have a prevalence of 1–5 % worldwide triggered by the ingestion of gluten proteins in wheat, rye, barley, and some oats. In wheat gluten, the most studied protein is gliadin, whose immunodominant 33‐mer amino acid fragment remains after digestive proteolysis and accumulates...

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Detalles Bibliográficos
Autores principales: Herrera, Maria Georgina, Amundarain, Maria Julia, Nicoletti, Franscesco, Drechsler, Marcus, Costabel, Marcelo, Gentili, Pier Luigi, Dodero, Veronica Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9828358/
https://www.ncbi.nlm.nih.gov/pubmed/36161684
http://dx.doi.org/10.1002/cbic.202200552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9828358/
https://www.ncbi.nlm.nih.gov/pubmed/36161684
http://dx.doi.org/10.1002/cbic.202200552

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