Celiac Immunogenic Potential of α-Gliadin Epitope Variants from <i>Triticum</i> and <i>Aegilops</i> Species

Celiac Immunogenic Potential of α-Gliadin Epitope Variants from <i>Triticum</i> and <i>Aegilops</i> Species

The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet. Gluten is the main structural complex of wheat proteins and subjects affected by celiac disease (CD) cannot tolerate g...

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Bibliographic Details
Main Authors: Ángela Ruiz-Carnicer, Isabel Comino, Verónica Segura, Carmen V. Ozuna, María de Lourdes Moreno, Miguel Ángel López-Casado, María Isabel Torres, Francisco Barro, Carolina Sousa
Format: Article
Language:English
Published: MDPI AG 2019-01-01
Series:Nutrients
Subjects:
celiac disease
α-gliadin
33-mer
DQ2.5-glia-α1
DQ2.5-glia-α2
DQ2.5-glia-α3 epitopes
wheat species
Online Access:https://www.mdpi.com/2072-6643/11/2/220

Internet

https://www.mdpi.com/2072-6643/11/2/220

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