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Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis
The incidence of celiac disease is increasing worldwide, and human tissue transglutaminase has long been considered the autoantigen of celiac disease. Concomitantly, the food industry has introduced ingredients such as microbial transglutaminase, which acts as a food glue, thereby revolutionizing fo...
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| 出版年: | Nutr Rev |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Oxford University Press
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4502714/ https://ncbi.nlm.nih.gov/pubmed/26084478 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/nutrit/nuv011 |
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