Immunoreactivity of Gluten-Sensitized Sera Toward Wheat, Rice, Corn, and Amaranth Flour Proteins Treated With Microbial Transglutaminase

Immunoreactivity of Gluten-Sensitized Sera Toward Wheat, Rice, Corn, and Amaranth Flour Proteins Treated With Microbial Transglutaminase

The aim of this study was to analyze the effects of microbial transglutaminase (mTG) on the immunoreactivity of wheat and gluten-free cereals flours to the sera of patients with celiac disease (CD) and non-celiac gluten sensitivity (NCGS). Both doughs and sourdoughs, the latter prepared by a two-ste...

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Bibliographic Details
Main Authors: Lucilla Scarnato, Gabriele Gadermaier, Umberto Volta, Roberto De Giorgio, Giacomo Caio, Rosalba Lanciotti, Stefano Del Duca
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-03-01
Series:Frontiers in Microbiology
Subjects:
transglutaminase
celiac disease
cereal food
gluten-free
sourdough
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.00470/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.00470/full

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