Deamidation and Enzymatic Hydrolysis of Gliadins Alter Their Processing by Dendritic Cells in Vitro

Autor: Villemin, Clélia, Tranquet, Olivier, Solé-Jamault, Véronique, Smit, Joost J, Pieters, Raymond H H, Denery-Papini, Sandra, Bouchaud, Grégory, One Health Toxicologie, dIRAS RA-1

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2020, 68 (5), pp.1447−1456. ⟨10.1021/acs.jafc.9b06075⟩
Journal of Agricultural and Food Chemistry, 68(5), 1447. American Chemical Society

International audience; Gliadins are major wheat allergens. Their treatment by acid or enzymatic hydrolysis has been shown to modify their allergenic potential. As the interaction of food proteins with dendritic cells (DCs) is a key event in allergic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b7d73d9661744221dcd0c2adcae8ff1
https://doi.org/10.1021/acs.jafc.9b06075

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The influence of protein-chemical features on the skin sensitising capacity of five different wheat products: A dose-response study in brown Norway rats

Autor: Ballegaard, A. R., Piras, C., Mazzucchelli, Gabriel, VILLEMIN, Clélia, Sole Jamault, Véronique, Denery, Sandra, Madsen, C. B., Bogh, K. L.

Publikováno v: Allergy
Congress of the European-Academy-of-Allergy-and-Clinical-Immunology
Congress of the European-Academy-of-Allergy-and-Clinical-Immunology, May 2018, Munich, Germany. pp.1

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e336a74562904ef38c67a6fe2a883de0
https://hal.inrae.fr/hal-02735456

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