VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue probiotics and gluten intolerance
- 1 January 2006
- journal article
- Published by Elsevier in Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease
- Vol. 1762 (1) , 80-93
- https://doi.org/10.1016/j.bbadis.2005.09.008
Abstract
No abstract availableKeywords
This publication has 58 references indexed in Scilit:
- Prolyl Endopeptidase-Mediated Destruction of T Cell Epitopes in Whole Gluten: Chemical and Immunological CharacterizationThe Journal of Pharmacology and Experimental Therapeutics, 2005
- Advances in celiac diseaseCurrent Opinion in Gastroenterology, 2004
- New strategy for the determination of gliadins in maize‐ or rice‐based foods matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry: fractionation of gliadins from maize or rice prolamins by acidic treatmentJournal of Mass Spectrometry, 2003
- A monoclonal antibody that recognizes a potential coeliac-toxic repetitive pentapeptide epitope in gliadinsEuropean Journal of Gastroenterology & Hepatology, 2001
- Bioactive antinutritional peptides derived from cereal prolamins: A ReviewMolecular Nutrition & Food Research, 1999
- 31-43 Amino Acid Sequence of the a-Gliadin Induces Anti-Endomysial Antibody Production during in Vitro ChallengeScandinavian Journal of Gastroenterology, 1999
- Proline specific peptidasesBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1997
- Relation between gliadin structure and coeliac toxicityActa Paediatrica, 1996
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970
- The Determination of Enzyme Dissociation ConstantsJournal of the American Chemical Society, 1934