Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease

Presently, the only effective treatment for celiac disease is a life-long gluten-free diet. In this work, we used a new mixture of selected sourdough lactobacilli and fungal proteases to eliminate the toxicity of wheat flour during long-time fermentation. Immunological (R5 antibody-based sandwich an...

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Autors principals: Rizzello, Carlo G., De Angelis, Maria, Di Cagno, Raffaella, Camarca, Alessandra, Silano, Marco, Losito, Ilario, De Vincenzi, Massimo, De Bari, Maria D., Palmisano, Francesco, Maurano, Francesco, Gianfrani, Carmen, Gobbetti, Marco
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2007
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC1932817/
https://ncbi.nlm.nih.gov/pubmed/17513580
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00260-07
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