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Items: 1 to 20 of 90

1.

Demonstration of high opioid-like activity in isolated peptides from wheat gluten hydrolysates.

Huebner FR, Lieberman KW, Rubino RP, Wall JS.

Peptides. 1984 Nov-Dec;5(6):1139-47.

PMID:
6099562
2.
3.

Studies on the aetiology of coeliac disease: no evidence for lectin-like components in wheat gluten.

Rühlmann J, Sinha P, Hansen G, Tauber R, Köttgen E.

Biochim Biophys Acta. 1993 Jun 19;1181(3):249-56.

PMID:
8318550
4.

Immunological characterization of the gluten fractions and their hydrolysates from wheat, rye and barley.

Rallabhandi P, Sharma GM, Pereira M, Williams KM.

J Agric Food Chem. 2015 Feb 18;63(6):1825-32. doi: 10.1021/jf505716p.

PMID:
25619974
5.

Proteomic analysis in allergy and intolerance to wheat products.

Mamone G, Picariello G, Addeo F, Ferranti P.

Expert Rev Proteomics. 2011 Feb;8(1):95-115. doi: 10.1586/epr.10.98. Review.

PMID:
21329430
6.

Opioid peptides derived from wheat gluten: their isolation and characterization.

Fukudome S, Yoshikawa M.

FEBS Lett. 1992 Jan 13;296(1):107-11.

7.

Diet (gluten) and schizophrenia.

Ross-Smith P, Jenner FA.

J Hum Nutr. 1980 Apr;34(2):107-12. Review.

PMID:
6989901
8.

[Some new results from isolation and fractionation of low molecular weight wheat proteins].

Varga J, Wöller L, Békés F.

Nahrung. 1975;19(9-10):785-92. German.

PMID:
1226211
9.

Transglutaminase-mediated cross-linking of a peptic fraction of omega-5 gliadin enhances IgE reactivity in wheat-dependent, exercise-induced anaphylaxis.

Palosuo K, Varjonen E, Nurkkala J, Kalkkinen N, Harvima R, Reunala T, Alenius H.

J Allergy Clin Immunol. 2003 Jun;111(6):1386-92.

PMID:
12789243
10.

Gluten exorphin C. A novel opioid peptide derived from wheat gluten.

Fukudome S, Yoshikawa M.

FEBS Lett. 1993 Jan 18;316(1):17-9.

11.

The copolymer P(HEMA-co-SS) binds gluten and reduces immune response in gluten-sensitized mice and human tissues.

Pinier M, Fuhrmann G, Galipeau HJ, Rivard N, Murray JA, David CS, Drasarova H, Tuckova L, Leroux JC, Verdu EF.

Gastroenterology. 2012 Feb;142(2):316-25.e1-12. doi: 10.1053/j.gastro.2011.10.038.

PMID:
22079593
12.

Identification and analysis of multivalent proteolytically resistant peptides from gluten: implications for celiac sprue.

Shan L, Qiao SW, Arentz-Hansen H, Molberg Ø, Gray GM, Sollid LM, Khosla C.

J Proteome Res. 2005 Sep-Oct;4(5):1732-41.

13.

THE COMPOSITIONS OF SOME PEPTIDES PRODUCED BY AN ENZYMIC HYDROLYSIS OF WHEAT GLIADIN.

FINLAYSON AJ.

Can J Biochem. 1964 Aug;42:1133-40. No abstract available.

PMID:
14228211
14.

Letter: Toxic component of wheat gluten in coeliac disease.

Patey AL.

Lancet. 1973 Nov 10;2(7837):1096. No abstract available.

PMID:
4127363
15.

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.

16.

Toxicity of wheat flour proteins and protein-derived peptides for in vitro developing intestine from rat fetus.

De Ritis G, Occorsio P, Auricchio S, Gramenzi F, Morisi G, Silano V.

Pediatr Res. 1979 Nov;13(11):1255-61.

PMID:
390482
17.

The preferred substrates for transglutaminase 2 in a complex wheat gluten digest are Peptide fragments harboring celiac disease T-cell epitopes.

Dørum S, Arntzen MØ, Qiao SW, Holm A, Koehler CJ, Thiede B, Sollid LM, Fleckenstein B.

PLoS One. 2010 Nov 19;5(11):e14056. doi: 10.1371/journal.pone.0014056.

18.

Gluten and wheat intolerance today: are modern wheat strains involved?

de Lorgeril M, Salen P.

Int J Food Sci Nutr. 2014 Aug;65(5):577-81. doi: 10.3109/09637486.2014.886185.

PMID:
24524657
19.

Food-derived opioid peptides inhibit cysteine uptake with redox and epigenetic consequences.

Trivedi MS, Shah JS, Al-Mughairy S, Hodgson NW, Simms B, Trooskens GA, Van Criekinge W, Deth RC.

J Nutr Biochem. 2014 Oct;25(10):1011-8. doi: 10.1016/j.jnutbio.2014.05.004.

20.

Opioid peptides derived from food proteins. The exorphins.

Zioudrou C, Streaty RA, Klee WA.

J Biol Chem. 1979 Apr 10;254(7):2446-9.

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