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Items: 1 to 20 of 192

1.

The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing.

Gil-Humanes J, Pistón F, Barro F, Rosell CM.

PLoS One. 2014 Mar 14;9(3):e91931. doi: 10.1371/journal.pone.0091931. eCollection 2014.

2.

Effective shutdown in the expression of celiac disease-related wheat gliadin T-cell epitopes by RNA interference.

Gil-Humanes J, Pistón F, Tollefsen S, Sollid LM, Barro F.

Proc Natl Acad Sci U S A. 2010 Sep 28;107(39):17023-8. doi: 10.1073/pnas.1007773107. Epub 2010 Sep 9.

3.

The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough.

Gil-Humanes J, Pistón F, Giménez MJ, Martín A, Barro F.

PLoS One. 2012;7(9):e45937. doi: 10.1371/journal.pone.0045937. Epub 2012 Sep 24.

4.

Targeting of prolamins by RNAi in bread wheat: effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins.

Barro F, Iehisa JC, Giménez MJ, García-Molina MD, Ozuna CV, Comino I, Sousa C, Gil-Humanes J.

Plant Biotechnol J. 2016 Mar;14(3):986-96. doi: 10.1111/pbi.12455. Epub 2015 Aug 24.

5.

Alpha-gliadin genes from the A, B, and D genomes of wheat contain different sets of celiac disease epitopes.

van Herpen TW, Goryunova SV, van der Schoot J, Mitreva M, Salentijn E, Vorst O, Schenk MF, van Veelen PA, Koning F, van Soest LJ, Vosman B, Bosch D, Hamer RJ, Gilissen LJ, Smulders MJ.

BMC Genomics. 2006 Jan 10;7:1.

6.

Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.

Gil-Humanes J, Pistón F, Altamirano-Fortoul R, Real A, Comino I, Sousa C, Rosell CM, Barro F.

PLoS One. 2014 Mar 12;9(3):e90898. doi: 10.1371/journal.pone.0090898. eCollection 2014.

7.

Quantitative and qualitative differences in celiac disease epitopes among durum wheat varieties identified through deep RNA-amplicon sequencing.

Salentijn EM, Esselink DG, Goryunova SV, van der Meer IM, Gilissen LJ, Smulders MJ.

BMC Genomics. 2013 Dec 19;14:905. doi: 10.1186/1471-2164-14-905.

8.

Celiac disease T-cell epitopes from gamma-gliadins: immunoreactivity depends on the genome of origin, transcript frequency, and flanking protein variation.

Salentijn EM, Mitea DC, Goryunova SV, van der Meer IM, Padioleau I, Gilissen LJ, Koning F, Smulders MJ.

BMC Genomics. 2012 Jun 22;13:277. doi: 10.1186/1471-2164-13-277.

9.

Diversification of the celiac disease α-gliadin complex in wheat: a 33-mer peptide with six overlapping epitopes, evolved following polyploidization.

Ozuna CV, Iehisa JC, Giménez MJ, Alvarez JB, Sousa C, Barro F.

Plant J. 2015 Jun;82(5):794-805. doi: 10.1111/tpj.12851. Epub 2015 May 11.

10.

Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.

Mickowska B, Litwinek D, Gambuś H.

Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):89-97. doi: 10.17306/J.AFS.2016.1.9.

PMID:
28071042
11.

Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines.

van den Broeck HC, van Herpen TW, Schuit C, Salentijn EM, Dekking L, Bosch D, Hamer RJ, Smulders MJ, Gilissen LJ, van der Meer IM.

BMC Plant Biol. 2009 Apr 7;9:41. doi: 10.1186/1471-2229-9-41.

12.

Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour.

Mazzeo MF, Bonavita R, Maurano F, Bergamo P, Siciliano RA, Rossi M.

Biochim Biophys Acta. 2013 Nov;1830(11):5166-74. doi: 10.1016/j.bbagen.2013.07.021. Epub 2013 Jul 25.

PMID:
23891939
13.

Sensitive detection of cereal fractions that are toxic to celiac disease patients by using monoclonal antibodies to a main immunogenic wheat peptide.

Morón B, Cebolla A, Manyani H, Alvarez-Maqueda M, Megías M, Thomas Mdel C, López MC, Sousa C.

Am J Clin Nutr. 2008 Feb;87(2):405-14.

14.

Antagonist peptides of the gliadin T-cell stimulatory sequences: a therapeutic strategy for celiac disease.

Silano M, Vincentini O, Iapello A, Mancini E, De Vincenzi M.

J Clin Gastroenterol. 2008 Sep;42 Suppl 3 Pt 2:S191-2. doi: 10.1097/MCG.0b013e31817df76a.

PMID:
18685513
15.

Different levels of humoral immunoreactivity to different wheat cultivars gliadin are present in patients with celiac disease and in patients with multiple myeloma.

Konic-Ristic A, Dodig D, Krstic R, Jelic S, Stankovic I, Ninkovic A, Radic J, Besu I, Bonaci-Nikolic B, Jojic N, Djordjevic M, Popovic D, Juranic Z.

BMC Immunol. 2009 May 31;10:32. doi: 10.1186/1471-2172-10-32.

16.

Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.

Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chávez F, Calderón de la Barca AM.

Food Funct. 2014 Aug;5(8):1813-8. doi: 10.1039/c4fo00118d.

PMID:
24917417
17.

A universal approach to eliminate antigenic properties of alpha-gliadin peptides in celiac disease.

Mitea C, Salentijn EM, van Veelen P, Goryunova SV, van der Meer IM, van den Broeck HC, Mujico JR, Montserrat V, Gilissen LJ, Drijfhout JW, Dekking L, Koning F, Smulders MJ.

PLoS One. 2010 Dec 16;5(12):e15637. doi: 10.1371/journal.pone.0015637. Erratum in: PLoS One. 2012;7(9). doi:10.1371/annotation/cdf9d655-07e8-4081-ad86-a00c89fa001a. Monserrat, Veronica [corrected to Montserrat, Veronica].

18.

Characterization of a hypoallergenic wheat line lacking ω-5 gliadin.

Kohno K, Takahashi H, Endo TR, Matsuo H, Shiwaku K, Morita E.

Allergol Int. 2016 Oct;65(4):400-405. doi: 10.1016/j.alit.2016.03.002. Epub 2016 Apr 18.

19.

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

Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M.

Appl Environ Microbiol. 2004 Feb;70(2):1088-96.

20.

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