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Nutritional Wheat Amylase-Trypsin Inhibitors Promote Intestinal Inflammation via Activation of Myeloid Cells
Authors:Victor F. Zevallos  Verena Raker  Stefan Tenzer  Carolina Jimenez-Calvente  Muhammad Ashfaq-Khan  Nina Rüssel  Geethanjali Pickert  Hansjörg Schild  Kerstin Steinbrink  Detlef Schuppan
Affiliation:1. Institute of Translational Immunology, University Medical Center, Johannes Gutenberg University, Mainz, Germany;2. Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, Mainz, Germany;3. Institute of Immunology, University Medical Center, Johannes Gutenberg University, Mainz, Germany;4. Department of Dermatology, University Medical Center, Johannes Gutenberg University, Mainz, Germany;5. Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, Massachusetts
Abstract:
Keywords:Digestion  Celiac Disease  Gluten  Wheat Sensitivity  ATI  amylase-trypsin inhibitor  BSA  bovine serum albumin  CD  celiac disease  CM  chloroform-methanol-soluble  DSS  dextran sodium sulphate  ELISA  enzyme-linked immunosorbent assay  FACS  fluorescence-activated cell sorter  FODMAPs  fermentable oligo- and disaccharides  FPLC  fast-performance liquid chromatography  GFD  gluten-free diet  GI  gastrointestinal  H&E  hematoxylin/eosin  KC  keratinocyte chemoattractant  LP  lamina propria  LPS  lipopolysaccharide  MLN  mesenteric lymph nodes  NCWS  non-celiac (non-allergy) wheat sensitivity  PBS  phosphate buffered saline  PCR  polymerase chain reaction  P/T  pepsin and trypsin  Poly:IC  polyinosinic:polycytidylic acid  TG2  tissue transglutaminase 2  TLR  Toll-like receptor  WA  Wheat allergy
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