The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease

Biotechnology and Genetic Engineering Reviews

Volumn 28, Issue , 2012, Pages 115-130

  Adams, Gary G ^a   Kök, M Samil ^b   Imran, Shahwar ^a   Harding, Stephen E ^a   Ilyas, Mohammad ^c   Tatham, Arthur S ^d  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^c UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^d CARDIFF METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CELIAC DISEASE; DIETARY FIBRE; DISULPHIDE BONDS; GLUTEN PROTEIN;

ALBUMIN; AMINO ACID; DEXTRAN; GLIADIN; GLOBULIN; GLUTAMINE; GLUTEN; PROLAMIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE ANTIBODY;

AUTISM; CD4+ T LYMPHOCYTE; CELIAC DISEASE; COVALENT BOND; DIABETES MELLITUS; DIETARY FIBER; DISSOCIATION CONSTANT; DISULFIDE BOND; GLUTEN FREE DIET; HUMAN; HYDROCOLLOID; HYPERSENSITIVITY; IMMUNOCOMPETENT CELL; INTESTINE VILLUS ATROPHY; MALABSORPTION; REVIEW; SCHIZOPHRENIA; T LYMPHOCYTE ACTIVATION;

EID: 84860908178     PISSN: 02648725     EISSN: None     Source Type: Journal    
DOI: 10.5661/bger-28-115     Document Type: Review

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