Nothing Special   »   [go: up one dir, main page]

Heil et al., 2016 - Google Patents

Microbial transglutaminase has a lower deamidation preference than human tissue transglutaminase on a celiac disease relevant wheat gliadin T-cell epitope

Heil et al., 2016

Document ID
15599181638691191556
Author
Heil A
Ohsam J
Büchold C
Pasternack R
Yokoyama K
Kumazawa Y
Hils M
Publication year
Publication venue
Journal of Cereal Science

External Links

Snippet

Tissue transglutaminase (TG2) catalyzed glutamine deamidation within gluten peptides plays a major role in the pathogenesis of celiac disease. Recent studies reported gliadin deamidation by microbial transglutaminase (MTG) and hypothesize an impact on celiac …
Continue reading at www.sciencedirect.com (other versions)

Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by the preceding groups
    • G01N33/48—Investigating or analysing materials by specific methods not covered by the preceding groups biological material, e.g. blood, urine; Haemocytometers
    • G01N33/50—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • A61K38/43—Enzymes; Proenzymes; Derivatives thereof
    • A61K38/44—Oxidoreductases (1)
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
    • G01N2333/90—Enzymes; Proenzymes
    • G01N2333/902—Oxidoreductases (1.)

Similar Documents

Publication Publication Date Title
Heil et al. Microbial transglutaminase has a lower deamidation preference than human tissue transglutaminase on a celiac disease relevant wheat gliadin T-cell epitope
De Angelis et al. Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases
Scherf et al. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products
Zevallos et al. Nutritional wheat amylase-trypsin inhibitors promote intestinal inflammation via activation of myeloid cells
Di Cagno et al. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients
Lerner et al. Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis
Coda et al. Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours
Di Cagno et al. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance
Rizzello et al. Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease
Hardy et al. Ingestion of oats and barley in patients with celiac disease mobilizes cross-reactive T cells activated by avenin peptides and immuno-dominant hordein peptides
Gianfrani et al. Transamidation of wheat flour inhibits the response to gliadin of intestinal T cells in celiac disease
Stepniak et al. Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease
Mazzeo et al. Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour
Dallagnol et al. Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity
Hu et al. LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs
Lerner et al. Food industrial microbial transglutaminase in celiac disease: treat or trick
Nagaoka Treatment of germinated wheat to increase levels of GABA and IP6 catalyzed by endogenous enzymes
Ribeiro et al. Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties
Rashmi et al. Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
Mandile et al. Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short‐term oral challenge
Kanerva et al. Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays
Loponen et al. Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods
Elli et al. Immunological effects of transglutaminase-treated gluten in coeliac disease
Shetty et al. Discovery, cloning and characterisation of proline specific prolyl endopeptidase, a gluten degrading thermo-stable enzyme from Sphaerobacter thermophiles
Fu et al. Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens