Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Armin Alaedini"'
Autor:
Shannon Delaney, Yuanjia Wang, Alyssa Indart, Armin Alaedini, Daniel C. Javitt, Tianshu Feng, Brian A. Fallon, Robert H. Yolken
Publikováno v:
Schizophrenia Research. 206:440-443
Background Immunological, nutritional, and microbial factors have been implicated in the pathophysiology of schizophrenia, but the interrelationship among measures is understudied. In particular, an increase in the levels of the pro-inflammatory cyto
Autor:
Giacomo Caio, Umberto Volta, Roberto Manfredini, Roberto De Giorgio, Melanie Uhde, Armin Alaedini
Publikováno v:
Gastroenterology Clinics of North America. 48:165-182
Non-celiac wheat sensitivity (NCWS) is characterized by gastrointestinal and extra-intestinal symptoms following the ingestion of gluten-containing cereals in subjects without celiac disease or wheat allergy. The identity of the molecular triggers in
Autor:
Armin Alaedini
Non-celiac gluten/wheat sensitivity (NCWS) is characterized by a range of intestinal and extraintestinal symptoms in response to ingestion of wheat and related cereals in individuals in whom celiac disease and wheat allergy are ruled out. Recent data
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ec75cf307434372a094e08d264a7633
https://doi.org/10.1016/b978-0-12-821594-4.00010-4
https://doi.org/10.1016/b978-0-12-821594-4.00010-4
Autor:
Susan B. Altenbach, Han-Chang Chang, Matthew H. Rowe, Xuechen B. Yu, Annamaria Simon-Buss, Bradford W. Seabourn, Peter H. Green, Armin Alaedini
Publikováno v:
Frontiers in Plant Science
Frontiers in Plant Science, Vol 11 (2020)
Frontiers in Plant Science, Vol 11 (2020)
The alpha gliadins are a group of more than 20 proteins with very similar sequences that comprise about 15-20% of the total flour protein and contribute to the functional properties of wheat flour dough. Some alpha gliadins also contain immunodominan
Autor:
Peter H.R. Green, Giacomo Caio, Roberto De Giorgio, Umberto Volta, Melanie Uhde, Armin Alaedini
Publikováno v:
Gastroenterology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f99d577c2d44bd7b9846579a6570516
http://hdl.handle.net/11392/2421870
http://hdl.handle.net/11392/2421870
Autor:
Edgardo Smecuol, Suzanne Hansen, Alexa Mordhorst, Maria Ines Pinto-Sanchez, Justin L. McCarville, Gary L. Norman, Daniel Basra, Elena F. Verdu, David Armstrong, Premysl Bercik, Armin Alaedini, Ekatherina Ignatova, Rajka Borojevic, Joseph A. Murray, Giada De Palma, Andrea Nardelli, Detlef Schuppan, Natalia Causada Calo, Julio C. Bai, Alberto Caminero, Melanie Uhde, Paul Moayyedi, Stephen M. Collins
Publikováno v:
Clinical Gastroenterology and Hepatology. 19:2343-2352.e8
Background & Aims Many patients with irritable bowel syndrome (IBS) perceive that their symptoms are triggered by wheat-containing foods. We assessed symptoms and gastrointestinal transit before and after a gluten-free diet (GFD) in unselected patien
Autor:
Susan B. Altenbach, Han-Chang Chang, Xuechen B. Yu, Bradford W. Seabourn, Peter H. Green, Armin Alaedini
Publikováno v:
Frontiers in Plant Science, Vol 10 (2019)
The omega-1,2 gliadins are a group of wheat gluten proteins that contain immunodominant epitopes for celiac disease (CD) and also have been associated with food allergies. To reduce the levels of these proteins in the flour, bread wheat (Triticum aes
Autor:
Marc Pigrau, Stephen M. Collins, Javier Casqueiro, Caminero Fernandez A, P Bercik, Joseph A. Murray, Xuechen Y, Justin L. McCarville, Elena F. Verdu, Detlef Schuppan, Armin Alaedini, Jennifer Jury, Heather J. Galipeau, Zevallos
BACKGROUND: Wheat-related disorders involve a wide spectrum of conditions, triggered by the ingestion of gluten-containing cereals. The induction of gluten-specific immune responses in celiac disease is well established. However, the contribution of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59600e5796c43763511a98ad0db514d6
https://europepmc.org/articles/PMC6512504/
https://europepmc.org/articles/PMC6512504/
Autor:
Joseph A. Murray, Marco Constante, Xuechen B. Yu, Elena F. Verdu, Michael G. Surette, Bana Jabri, Wolfram Ruf, Premysl Bercik, Fernando Gabriel Chirdo, Justin L. McCarville, Carolyn M. Southward, Brian K. Coombes, Armin Alaedini, Céline Deraison, Alberto Caminero, Corinne Rolland, Javier Casqueiro, Marlies Meisel, Heather J. Galipeau, Steve P. Bernier, Nathalie Vergnolle
Publikováno v:
Nature Communications
Nature Communications, Nature Publishing Group, 2019, 10 (1), ⟨10.1038/s41467-019-09037-9⟩
Nature Communications, Vol 10, Iss 1, Pp 1-14 (2019)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Nature Communications, 2019, 10 (1), ⟨10.1038/s41467-019-09037-9⟩
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Nature Communications 1 (10), . (2019)
Nature Communications, Nature Publishing Group, 2019, 10 (1), ⟨10.1038/s41467-019-09037-9⟩
Nature Communications, Vol 10, Iss 1, Pp 1-14 (2019)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Nature Communications, 2019, 10 (1), ⟨10.1038/s41467-019-09037-9⟩
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Nature Communications 1 (10), . (2019)
Microbe-host interactions are generally homeostatic, but when dysfunctional, they can incite food sensitivities and chronic diseases. Celiac disease (CeD) is a food sensitivity characterized by a breakdown of oral tolerance to gluten proteins in gene
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f7339d9babb57ded865cdb3f6de8dc6
https://hal.inrae.fr/hal-02626218/document
https://hal.inrae.fr/hal-02626218/document
Autor:
Detlef Schuppan, Xuechen B. Yu, Marc Pigrau, Jennifer Jury, Javier Casqueiro, Alberto Caminero, Heather J. Galipeau, Stephen M. Collins, Victor F. Zevallos, Armin Alaedini, Justin L. McCarville, Elena F. Verdu, Joseph A. Murray, Premysl Bercik, Alexandra V. Clarizio
Publikováno v:
Gastroenterology. 156(8)
Background & Aims Wheat-related disorders, a spectrum of conditions induced by the ingestion of gluten-containing cereals, have been increasing in prevalence. Patients with celiac disease have gluten-specific immune responses, but the contribution of