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secale cereale/imunostimulateur
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Toxic, immunostimulatory and antagonist gluten peptides in celiac disease.
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Celiac disease (CD) is an increasingly diagnosed, permanent autoimmune enteropathy, triggered, in susceptible individuals, by the ingestion of gluten, the alcohol - soluble protein fraction of some cereals, such as wheat, rye and barley. The main protein of wheat gluten is called gliadin, the
Molecular weight dependency on the production of the TNF stimulated by fractions of rye (1-->3),(1-->4)-beta-D-glucan.
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Mixed-linkage (1-->3),(1-->4)-beta-D-glucan with a weight average molecular weight varying between 79,800 and 13,900 was purified from rye. These fractions were used for stimulation of human monocytes to produce tumour necrosis factor (TNF). A mixed-linkage beta-glucan with a weight average
The function of tissue transglutaminase in celiac disease.
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Celiac disease is a chronic small bowel disorder caused by an abnormal immune response to an array of epitopes of wheat gluten and related proteins of rye and barley in genetically susceptible individuals who express the HLA-DQ2/-DQ8 haplotype. Gluten peptides are efficiently presented by celiac
Narrative review: celiac disease: understanding a complex autoimmune disorder.
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Celiac disease is a common autoimmune disorder that has genetic, environmental, and immunologic components. It is characterized by an immune response to ingested wheat gluten and related proteins of rye and barley that leads to inflammation, villous atrophy, and crypt hyperplasia in the intestine.
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