Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 4, 2008, Pages 1387-1391

  Cabrera Chávez, Francisco ^a   Rouzaud Sández, Ofelia ^b   Sotelo Cruz, Norberto ^c   Calderón De La Barca, Ana M ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD DE SONORA   (Mexico)

^c Hospital Infantil del Estado de Sonora   (Mexico)

Author keywords

Celiac disease; Gluten free; Immune response; Prolamin; Transglutaminase treatment

Indexed keywords

IMMUNOGLOBULIN A; PROLAMIN PROTEIN, PLANT; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ADOLESCENT; ADULT; ARTICLE; BLOOD; BREAD; CELIAC DISEASE; CHEMISTRY; CHILD; ENZYMOLOGY; FEMALE; HUMAN; IMMUNOLOGY; INFANT; ISOLATION AND PURIFICATION; MAIZE; MALE; PRESCHOOL CHILD; WHEAT;

ADOLESCENT; ADULT; BREAD; CELIAC DISEASE; CHILD; CHILD, PRESCHOOL; FEMALE; HUMANS; IMMUNOGLOBULIN A; INFANT; MALE; PLANT PROTEINS; TRANSGLUTAMINASES; TRITICUM; ZEA MAYS;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 40549118791     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0724163     Document Type: Article

References (30)