Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients - Wikidata - wikimedia - TriplyDB

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

http://www.wikidata.org/entity/Q34545037

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Celiac disease: prevalence, diagnosis, pathogenesis and treatment Novel therapeutic/integrative approaches for celiac disease and dermatitis herpetiformis Current and emerging therapy for celiac disease Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy.Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease Functional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451T during growth in sourdough Review article: coeliac disease, new approaches to therapy.The gluten-free diet: testing alternative cereals tolerated by celiac patients.Gliadin, zonulin and gut permeability: Effects on celiac and non-celiac intestinal mucosa and intestinal cell lines.Prevention measures and exploratory pharmacological treatments of celiac disease.Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread Lactobacillus GG restoration of the gliadin induced epithelial barrier disruption: the role of cellular polyamines.Sourdough fermentation of wheat flour does not prevent the interaction of transglutaminase 2 with α2-gliadin or gluten Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.Effectual comparison of quinoa and amaranth supplemented diets in controlling appetite; a biochemical study in rats Reintroduction of gluten following flour transamidation in adult celiac patients: a randomized, controlled clinical study.Food-induced immune responses as origin of bowel disease?Future therapeutic options for celiac disease.Possible drug targets for celiac disease.Celiac disease: advances in treatment via gluten modification Coeliac disease--a diagnostic and therapeutic challenge.Enzymatic strategies to detoxify gluten: implications for celiac disease.Discovery of gluten as the injurious component in celiac disease.Pharmacotherapy and management strategies for coeliac disease.New clues in celiac disease epidemiology, pathogenesis, clinical manifestations, and treatment.Health based pasta: redefining the concept of the next generation convenience food.Celiac disease in pediatric patients with autoimmune hepatitis: etiology, diagnosis, and management.The immunopathogenesis of celiac disease reveals possible therapies beyond the gluten-free diet.Latest in vitro and in vivo models of celiac disease.Advances in the treatment of coeliac disease: an immunopathogenic perspective.Current status of drugs in development for celiac disease.Emerging drugs for coeliac disease.Personalizing protein nourishment Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.Screening sourdough samples for gliadin-degrading activity revealed Lactobacillus casei strains able to individually metabolize the coeliac-disease-related 33-mer peptide.Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.

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P2860

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

http://www.wikidata.org/entity/Q34545037

description

2004 nî lūn-bûn

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2004 թուականի Փետրուարին հրատարակուած գիտական յօդուած

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2004 թվականի փետրվարին հրատարակված գիտական հոդված

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2004年の論文

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2004年論文

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2004年論文

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2004年論文

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2004年论文

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Sourdough bread made from whea ...... rated in celiac sprue patients

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Sourdough bread made from whea ...... rated in celiac sprue patients

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Sourdough bread made from whea ...... rated in celiac sprue patients

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Sourdough bread made from whea ...... rated in celiac sprue patients

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Sourdough bread made from whea ...... rated in celiac sprue patients

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Sourdough bread made from whea ...... rated in celiac sprue patients

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Sourdough bread made from whea ...... rated in celiac sprue patients

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AEM.70.2.1088-1096.2004

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Applied and Environmental Microbiology

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Sourdough bread made from whea ...... rated in celiac sprue patients

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Charmaine Clarke

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Elke Arendt

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Francesca Landolfo

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Giampaolo Parrilli

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Luigi Greco

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Massimo De Vincenzi

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Salvatore Auricchio

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P2860

The intestinal T cell response to alpha-gliadin in adult celiac disease is focused on a single deamidated glutamine targeted by tissue transglutaminase

Cleavage of structural proteins during the assembly of the head of bacteriophage T4

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Structural basis for gluten intolerance in celiac sprue

Bioactive antinutritional peptides derived from cereal prolamins: a review.

In vivo antigen challenge in celiac disease identifies a single transglutaminase-modified peptide as the dominant A-gliadin T-cell epitope.

Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum.

The focusing positions of polypeptides in immobilized pH gradients can be predicted from their amino acid sequences.

Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study.

Coeliac disease: dissecting a complex inflammatory disorder.

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1088-1096

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scholarly article

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10.1128/AEM.70.2.1088-1096.2004

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2

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70

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Maria De Angelis

Raffaella Di Cagno

Fabio Minervini

Massimo D'Archivio

Claudio Giovannini

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2004-02-01T00:00:00Z

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14766592

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