Some Biochemical Investigations into the Cause of Wheat Sensitivity in Celiac Disease

Autor:	H. A. Weijers, J. H. Van De Kamer
Rok vydání:	1960
Předmět:	Hepatology biology business.industry Gastroenterology nutritional and metabolic diseases Disease digestive system diseases Glutamine Immunology biology.protein Medicine business Gliadin Nutrition
Zdroj:	Proceedings of the world congress of gastroenterology, Washington, DC., USA, 1958, 4, 38, 578-582
ISSN:	0016-5085
DOI:	10.1016/s0016-5085(60)80032-7
Popis:	Summary The rise of the glutamine level of the blood of celiac disease patients after oral loading with gliadin, as demonstrated before, was subjected to a closer analysis. It was found that this rise was not caused by free glutamine, but probably by peptide-bound glutamine. Some explanations for the presence of these peptides in the blood are discussed.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2308b0b987d2af43e40b85fd03b7158c https://doi.org/10.1016/s0016-5085(60)80032-7 Zobrazit plný text záznamu