Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Barbara Lexhaller"'
Autor:
Valentina Faihs, Viktoria Schmalhofer, Claudia Kugler, Rebekka K. Bent, Katharina A. Scherf, Barbara Lexhaller, Charlotte G. Mortz, Carsten Bindslev-Jensen, Tilo Biedermann, Per S. Skov, Bernadette Eberlein, Knut Brockow
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 7, p 3574 (2024)
Wheat allergy dependent on augmentation factors (WALDA) is the most common gluten allergy in adults. IgE-mediated sensitizations are directed towards ω5-gliadin but also to other wheat allergens. The value of the different in vitro cellular tests, n
Externí odkaz:
https://doaj.org/article/1818bd72f87f4d7dab31fd8fa962f388
Publikováno v:
Frontiers in Plant Science, Vol 10 (2019)
The consumption of wheat, rye, and barley may cause adverse reactions to wheat such as celiac disease, non-celiac gluten/wheat sensitivity, or wheat allergy. The storage proteins (gluten) are known as major triggers, but also other functional protein
Externí odkaz:
https://doaj.org/article/fa9144460b0c43a6bf73b7e6134ccb9c
Publikováno v:
Nutrients, Vol 11, Iss 10, p 2263 (2019)
Celiac disease (CD) is a chronic inflammation of the small intestine triggered by the ingestion of gluten in genetically predisposed individuals. Tissue transglutaminase (TG2) is a key factor in CD pathogenesis, because it catalyzes both the deamidat
Externí odkaz:
https://doaj.org/article/6dbf054c88c045fdafa9d99a9b7c2be0
Publikováno v:
PLoS ONE, Vol 12, Iss 2, p e0172819 (2017)
Gluten proteins from wheat, rye, barley and, in rare cases, oats, are responsible for triggering hypersensitivity reactions such as celiac disease, non-celiac gluten sensitivity and wheat allergy. Well-defined reference materials (RM) are essential f
Externí odkaz:
https://doaj.org/article/7caf95bd03cf4b78af900298b2af9ff0
Publikováno v:
Lebensmittelchemie. 77
Publikováno v:
Food Chemistry. 237:320-330
Monitoring the compliance of gluten-free foods to the regulatory threshold of 20 mg/kg of gluten is essential for celiac disease patients. The different enzyme-linked immunosorbent assays (ELISAs) for gluten detection each have specific characteristi
Publikováno v:
Analytical and bioanalytical chemistry. 408(22)
The safety of gluten-free foods is essential for celiac disease (CD) patients to prevent serious complications. Enzyme-linked immunosorbent assays (ELISAs) are recommended for gluten analysis to monitor the compliance of gluten-free products to the C