Structural Basis for Gluten Intolerance in Celiac Sprue
By L. Shan, Ø. Molberg, I. Parrot, F. Hausch, F. Filiz, G. M. Gray, Ludvig M. Sollid, C. Khosla. Science, 2002
1,583 citations recorded by the source corpus.
Subfields: Epidemiology, Gastroenterology, Surgery
View Paper: https://www.semanticscholar.org/paper/70329c5eafbb595906dbc4f6e42aadc4ec6ed166
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Citations in the corpus
- Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4 (2012, methodology): “, 2003), a scrambled control peptide (sequence GLQPFQQPQPPQY), and the -gliadin 33mer (sequence LQLQPFPQPQLPYPQPQLPYPQPQPF), a potent stimulator of adaptive immunity (Shan et al., 2002), were synthesized by AnaSpec Inc.”
- Proteolysis in sourdough fermentations : mechanisms and potential for improved bread quality (2008, positive): “During digestion, prolamin-derived polypeptides rich proline and glutamine are liberated and elicit T-cell-mediated immune responses in celiac patients (Table 1; Arentz-Hansen et al., 2000; Shan et al., 2002; van de Wal et al., 1999).”
- Spectrum of gluten-related disorders: consensus on new nomenclature and classification (2012, background): “Although there are at least 50 T-cell-stimulatory epitopes in gluten proteins, a unique 33-mer gliadin fragment (Figure 2, yellow motif) is the most immunogenic peptide [21].”
- Biochemistry and physiology of sourdough lactic acid bacteria (2005, background): “, 2004), which were shown to be responsible for celiac sprue (CS) (Shan et al., 2002).”
- Lactobacilli in sourdough fermentation (2007, background): “Recently, a prolyl-endopeptidase produced by Flavobacterium meningosepticum, which is not interesting for breadmaking, showed hydrolysing effect on a 33-mer peptide, which is one of the most potent peptides involved in triggering the disease, and the use of this endopeptidase has been proposed for a”
- Cereals for developing gluten-free products and analytical tools for gluten detection (2014, background): “These antibodies have proved to be very useful for the detection of toxic peptides in food samples and for the enzymatic detoxification of gluten in clinical research (Shan et al., 2002; Morón et al., 2008a; 2008b; Ehren et al., 2009).”
- Transglutaminases: crosslinking enzymes with pleiotropic functions (2003, background): “It has been shown that TG2 can catalyse the in vitro deamidation of gliadin A (a component of wheat and other cereals that has been implicated as the main factor that causes coeliac disease), with preference for Gln-X-Pro sequences (where X is any amino acid and Pro is proline), and that, as teste”