Article

Whole-Genome Sequencing of Gliadin Degrading Genes Bacillus amyloliquefaciens Strain via Nanopore Technology

2025-09-18

Abstract excerpt

<title>Abstract</title> <p><bold>Background: </bold>Gluten, a major protein found in wheat, rye, and barley, plays a crucial role in dough formation. Among its components, α-, β-, and γ-gliadins are resistant to enzymatic hydrolysis and can accumulate in the human digestive tract, potentially triggering celiac disease (CD) or nonceliac gluten sensitivity in genetically predisposed individuals.<bold> Objective: </...

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Literature Corpus work: 190c1e8a-d5a4-5010-b0a1-3154c4e995d8
DOI: 10.21203/rs.3.rs-6993182/v1

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