Development of celiac-safe foods: prevention of transglutaminase 2 (TG2) deamidation of gluten in healthy non-celiac volunteers

Development of celiac-safe foods: prevention of transglutaminase 2 (TG2) deamidation of gluten in healthy non-celiac volunteers

In celiac disease, intestinal transglutaminase (TG2) produces immunogenic peptides by deamidation of gluten proteins. These products drive the celiac immune response. We have previously identified an interaction between gliadin and a food additive, E304i, which prevents gliadin processing (both deam...

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Bibliographic Details
Main Authors: Niklas Engström, Lena Böhn, Axel Josefsson, Stine Störsrud, Nathalie Scheers
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-03-01
Series:Frontiers in Nutrition
Subjects:
gluten
celiac
transglutaminase 2
deamidation
ascorbyl palmitate
DGDP
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2024.1308463/full

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