Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patie...

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Autores principales: Di Cagno, Raffaella, De Angelis, Maria, Auricchio, Salvatore, Greco, Luigi, Clarke, Charmaine, De Vincenzi, Massimo, Giovannini, Claudio, D'Archivio, Massimo, Landolfo, Francesca, Parrilli, Giampaolo, Minervini, Fabio, Arendt, Elke, Gobbetti, Marco
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2004
Materias:
Food Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC348803/
https://ncbi.nlm.nih.gov/pubmed/14766592
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.2.1088-1096.2004
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