The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet

European Journal of Nutrition

Volumn 51, Issue 4, 2012, Pages 507-512

  Calasso, Maria ^a   Vincentini, Olimpia ^b   Valitutti, Francesco ^c   Felli, Cristina ^b   Gobbetti, Marco ^a   Di Cagno, Raffaella ^a  

^a UNIVERSITY OF BARI   (Italy)

^b ISTITUTO SUPERIORE DI SANITÀ   (Italy)

^c POLICLINICO UMBERTO I   (Italy)

Author keywords

Biopsies of duodenal mucosa; Coeliac disease; Interferon ; Nitric oxide; Sourdough

Indexed keywords

GAMMA INTERFERON; NITRIC OXIDE; PEPSIN A; TRYPSIN;

AMARANTHUS; ARTICLE; CELIAC DISEASE; CHILD; COLONY FORMING UNIT; CYTOKINE PRODUCTION; CYTOKINE RELEASE; DOUGH; DUODENUM BIOPSY; DUODENUM MUCOSA; ENTERITIS; FEMALE; FERMENTATION; GLUTEN FREE DIET; HUMAN; HUMAN TISSUE; LACTIC ACID BACTERIUM; MAIZE; MALE; PRESCHOOL CHILD; PROTEIN DEGRADATION; RICE; SACCHAROMYCES CEREVISIAE; SOUR DOUGH;

AMARANTHUS; BREAD; CELIAC DISEASE; CHILD; CHILD, PRESCHOOL; DIET, GLUTEN-FREE; DUODENUM; FEMALE; FERMENTATION; HUMANS; INTERFERON-GAMMA; INTESTINAL MUCOSA; LACTOBACILLUS; MALE; NITRIC OXIDE; ORYZA SATIVA; PLANT PROTEINS; PROTEIN HYDROLYSATES; TISSUE CULTURE TECHNIQUES; ZEA MAYS;

AMARANTHUS CAUDATUS; BACTERIA (MICROORGANISMS); ZEA MAYS;

EID: 84864666082     PISSN: 14366207     EISSN: 14366215     Source Type: Journal    
DOI: 10.1007/s00394-012-0303-y     Document Type: Article

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