Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease
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Celiac disease: prevalence, diagnosis, pathogenesis and treatmentCereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patientsCeliac disease: quantity mattersCurrent and emerging therapy for celiac diseaseSourdough-Based Biotechnologies for the Production of Gluten-Free FoodsSourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breadsIdentification of Rothia bacteria as gluten-degrading natural colonizers of the upper gastro-intestinal tract.Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free breadSourdough fermentation of wheat flour does not prevent the interaction of transglutaminase 2 with α2-gliadin or glutenSelected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects.Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides.Enzymatic strategies to detoxify gluten: implications for celiac disease.Proteomic analysis in allergy and intolerance to wheat products.Pharmacotherapy and management strategies for coeliac disease.Applications of microbial fermentations for production of gluten-free products and perspectives.Targeted modification of wheat grain protein to reduce the content of celiac causing epitopes.Enhancement of attributes of cereals by germination and fermentation: a review.Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short-term oral challenge.Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal Digestion.Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.Screening sourdough samples for gliadin-degrading activity revealed Lactobacillus casei strains able to individually metabolize the coeliac-disease-related 33-mer peptide.Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour.Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteasesThe sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.Identification and characterization of intestinal lactobacilli strains capable of degrading immunotoxic peptides present in gluten.Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.Production of γ-aminobutyric acid by microorganisms from different food sources.A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat SensitivityCross-Talk Between Gluten, Intestinal Microbiota and Intestinal Mucosa in Celiac Disease: Recent Advances and Basis of Autoimmunity
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P2860
Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease
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2007 nî lūn-bûn
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2007 թուականի Մայիսին հրատարակուած գիտական յօդուած
@hyw
2007 թվականի մայիսին հրատարակված գիտական հոդված
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2007年の論文
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2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
name
Highly efficient gluten degrad ...... erspectives for celiac disease
@ast
Highly efficient gluten degrad ...... erspectives for celiac disease
@en
Highly efficient gluten degrad ...... rspectives for celiac disease.
@nl
type
label
Highly efficient gluten degrad ...... erspectives for celiac disease
@ast
Highly efficient gluten degrad ...... erspectives for celiac disease
@en
Highly efficient gluten degrad ...... rspectives for celiac disease.
@nl
prefLabel
Highly efficient gluten degrad ...... erspectives for celiac disease
@ast
Highly efficient gluten degrad ...... erspectives for celiac disease
@en
Highly efficient gluten degrad ...... rspectives for celiac disease.
@nl
P2093
P2860
P50
P356
P1476
Highly efficient gluten degrad ...... erspectives for celiac disease
@en
P2093
Alessandra Camarca
Carmen Gianfrani
Marco Silano
Maria D De Bari
Massimo De Vincenzi
P2860
P304
P356
10.1128/AEM.00260-07
P407
P50
P577
2007-05-18T00:00:00Z