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Literature summary for 2.3.2.13 extracted from

  • Cabrera-Chavez, F.; Rouzaud-Sandez, O.; Sotelo-Cruz, N.; Calderon de la Barca, A.M.
    Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients (2008), J. Agric. Food Chem., 56, 1387-1391.
    View publication on PubMed

Application

Application Comment Organism
medicine Celiac disease is mediated by IgA antibodies to wheat gliadins and tissue transglutaminase (tTG). As tTG is homologous to microbial transglutaminase (mTG) used to improve foodstuff quality, it could elicit the immune response of celiac patients. Sera pool IgA titers are higher against prolamins of mTG-treated wheat or gluten-free breads than against mTG-untreated, mainly due to two individual patients’ sera. The electrophoretic pattern of gluten-free bread prolamins is changed by the mTG treatment, and a new 31000 band originates in maize is recognized by three CD patients’ IgA. It is suggested that IgA immunoreactivity can be used as a preliminary test of the safeness of a food product for celiac disease patients Homo sapiens

Organism

Organism UniProt Comment Textmining
Homo sapiens
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Source Tissue

Source Tissue Comment Organism Textmining