Thermal treatment reduces gliadin recognition by IgE, but a subsequent digestion and epithelial crossing permits recovery

Author:

Lupi R.,Denery-Papini S.,Claude M.,Tranquet O.,Drouet M.,Masci S.,Larré C.ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. Identification of IgE-binding epitopes on gliadins for patients with food allergy to wheat;Battais;Allergy,2005

2. Capacity of purified peanut allergens to induce degranulation in a functional in vitro assay: Ara h 2 and Ara h 6 are the most efficient elicitors;Blanc;Clinical and Experimental Allergy,2009

3. Intestinal translocation capabilities of wheat allergens using the Caco-2 cell line;Bodinier;Journal of Agricultural and Food Chemistry,2007

4. Gliadin peptides induce tissue transglutaminase activation and ER-stress through Ca2+ mobilization in;Caputo,2012

5. The immune recognition of gluten in coeliac disease;Ciccocioppo;Clinical and Experimental Immunology,2005

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