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Article

Celiac Immunogenic Potential of α-Gliadin Epitope Variants from Triticum and Aegilops Species

22 Jan 2019

Abstract excerpt

The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet. Gluten is the main structural complex of wheat proteins and subjects affected by celiac disease (CD) cannot tolerate gluten protein. Within gluten proteins, α-gliadins constitute the most immunogenic fraction since they contain the...

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PMID: 30678169
DOI: 10.3390/nu11020220

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