Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.
第一作者:
Carlo G,Rizzello
第一单位:
Department of Plant Protection and Applied Microbiology, University of Bari, Bari, Italy.
作者:
主题词
印迹法, 蛋白质(Blotting, Western);面包(Bread);乳糜泻(Celiac Disease);细胞, 培养的(Cells, Cultured);电泳, 凝胶, 双向(Electrophoresis, Gel, Two-Dimensional);酶联免疫吸附测定(Enzyme-Linked Immunosorbent Assay);发酵(Fermentation);真菌(Fungi);谷蛋白类(Glutens);人类(Humans);干扰素γ(Interferon-gamma);肠(Intestines);乳杆菌属(Lactobacillus);白细胞, 单核(Leukocytes, Mononuclear);肽水解酶类(Peptide Hydrolases);光谱法, 质量, 基质辅助激光解吸电离(Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization);T淋巴细胞(T-Lymphocytes)
DOI
10.1128/AEM.00260-07
PMID
17513580
发布时间
2018-11-13
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