Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 132

1.

Safety evaluation of transgenic low-gliadin wheat in Sprague Dawley rats: An alternative to the gluten free diet with no subchronic adverse effects.

Ozuna CV, Barro F.

Food Chem Toxicol. 2017 Sep;107(Pt A):176-185. doi: 10.1016/j.fct.2017.06.037. Epub 2017 Jun 23.

PMID:
28651807
2.

Gluten Free Wheat: Are We There?

García-Molina MD, Giménez MJ, Sánchez-León S, Barro F.

Nutrients. 2019 Feb 26;11(3). pii: E487. doi: 10.3390/nu11030487. Review.

3.

Assessment of the Allergenic Potential of Transgenic Wheat (Triticum aestivum) with Reduced Levels of ω5-Gliadins, the Major Sensitizing Allergen in Wheat-Dependent Exercise-Induced Anaphylaxis.

Altenbach SB, Tanaka CK, Pineau F, Lupi R, Drouet M, Beaudouin E, Morisset M, Denery-Papini S.

J Agric Food Chem. 2015 Oct 28;63(42):9323-32. doi: 10.1021/acs.jafc.5b03557. Epub 2015 Oct 16.

PMID:
26447559
4.

The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile.

Haro C, Villatoro M, Vaquero L, Pastor J, Giménez MJ, Ozuna CV, Sánchez-León S, García-Molina MD, Segura V, Comino I, Sousa C, Vivas S, Landa BB, Barro F.

Nutrients. 2018 Dec 12;10(12). pii: E1964. doi: 10.3390/nu10121964.

5.

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.

6.

The effects of modified versus unmodified wheat gluten administration in patients with celiac disease.

Marino M, Casale R, Borghini R, Di Nardi S, Donato G, Angeloni A, Moscaritolo S, Grasso L, Mazzarella G, Di Tola M, Rossi M, Picarelli A.

Int Immunopharmacol. 2017 Jun;47:1-8. doi: 10.1016/j.intimp.2017.03.012. Epub 2017 Mar 23.

PMID:
28343108
7.

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.

8.

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.

9.

Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes.

Skoczowski A, Obtułowicz K, Czarnobilska E, Dyga W, Mazur M, Stawoska I, Waga J.

Ann Agric Environ Med. 2017 May 11;24(2):229-236. doi: 10.5604/12321966.1233572.

10.

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.

11.

Comparative proteomic analysis of two transgenic low-gliadin wheat lines and non-transgenic wheat control.

García-Molina MD, Muccilli V, Saletti R, Foti S, Masci S, Barro F.

J Proteomics. 2017 Aug 8;165:102-112. doi: 10.1016/j.jprot.2017.06.010. Epub 2017 Jun 15.

PMID:
28625740
12.

Study on the Immunoreactivity of Triticum monococcum (Einkorn) Wheat in Patients with Wheat-Dependent Exercise-Induced Anaphylaxis for the Production of Hypoallergenic Foods.

Lombardo C, Bolla M, Chignola R, Senna G, Rossin G, Caruso B, Tomelleri C, Cecconi D, Brandolini A, Zoccatelli G.

J Agric Food Chem. 2015 Sep 23;63(37):8299-306. doi: 10.1021/acs.jafc.5b02648. Epub 2015 Sep 11.

PMID:
26332577
13.

Sourdough fermentation of wheat flour does not prevent the interaction of transglutaminase 2 with α2-gliadin or gluten.

Engström N, Sandberg AS, Scheers N.

Nutrients. 2015 Mar 25;7(4):2134-44. doi: 10.3390/nu7042134.

14.

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
15.

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.

16.

Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short-term oral challenge.

Mandile R, Picascia S, Parrella C, Camarca A, Gobbetti M, Greco L, Troncone R, Gianfrani C, Auricchio R.

Aliment Pharmacol Ther. 2017 Aug;46(4):440-446. doi: 10.1111/apt.14175. Epub 2017 Jun 19.

17.
18.

Effective Identification of Low-Gliadin Wheat Lines by Near Infrared Spectroscopy (NIRS): Implications for the Development and Analysis of Foodstuffs Suitable for Celiac Patients.

García-Molina MD, García-Olmo J, Barro F.

PLoS One. 2016 Mar 28;11(3):e0152292. doi: 10.1371/journal.pone.0152292. eCollection 2016.

19.

Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.

Zhang P, Jondiko TO, Tilley M, Awika JM.

J Sci Food Agric. 2014 Oct;94(13):2801-6. doi: 10.1002/jsfa.6635. Epub 2014 Mar 31.

PMID:
24591045
20.

Monoclonal antibody ELISA to quantitate wheat gliadin contamination of gluten-free foods.

Freedman AR, Galfrè G, Gal E, Ellis HJ, Ciclitira PJ.

J Immunol Methods. 1987 Apr 2;98(1):123-7.

PMID:
3559211

Supplemental Content

Support Center