Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis

Nutrition Reviews

Volumn 73, Issue 8, 2015, Pages 544-552

  Lerner, Aaron ^a   Matthias, Torsten ^b  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^b AESKUKIPP Institute   (Germany)

Author keywords

celiac disease; food processing; gluten; microbial transglutaminase; tissue transglutaminase

Indexed keywords

BACTERIAL ENZYME; CELL PROTEIN; FOOD ADDITIVE; IMMUNOGLOBULIN A; IMMUNOGLOBULIN G; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; GLUTEN;

AMINO ACID COMPOSITION; ARTICLE; BACTERIAL SURVIVAL; CALORIE; CAMPYLOBACTER JEJUNI; CD8+ T LYMPHOCYTE; CELIAC DISEASE; CESAREAN SECTION; DEAMIDATION; ENVIRONMENTAL EXPOSURE; ENVIRONMENTAL FACTOR; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; GENOTYPE ENVIRONMENT INTERACTION; HEALTH EDUCATION; HUMAN; HYPOTHESIS; IMMUNE RESPONSE; IMMUNE SYSTEM; IMMUNOGENICITY; INCIDENCE; INTESTINE MUCOSA PERMEABILITY; INTESTINE TISSUE; MACROMOLECULE; MALNUTRITION; NONHUMAN; NUTRITION; PATHOGENESIS; PREGNANT WOMAN; PREVALENCE; PROTEIN CROSS LINKING; RISK ASSESSMENT; SOCIOECONOMICS; STREPTOMYCES; TRANSAMIDATION; FOOD HANDLING; INTESTINE; METABOLISM; MICROBIOLOGY;

CELIAC DISEASE; ENVIRONMENTAL EXPOSURE; FOOD HANDLING; GLUTENS; HUMANS; INTESTINES; TRANSGLUTAMINASES;

EID: 85017759799     PISSN: 00296643     EISSN: 17534887     Source Type: Journal    
DOI: 10.1093/NUTRIT/NUV011     Document Type: Article

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