Exposing gliadin as a tasty food for lymphocytes

被引:56
作者
Schuppan, D [1 ]
Dieterich, W
Riecken, EO
机构
[1] Univ Erlangen Nurnberg, Dept Med 1, D-91054 Erlangen, Germany
[2] Free Univ Berlin, D-12200 Berlin, Germany
关键词
D O I
10.1038/nm0698-666
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Deamidation of wheat gliadin by tissue transglutaminase promotes its binding to HLA-DQ2 and its recognition by gut T cells, suggesting a novel mechanism in celiac disease (pages 713–717).
引用
收藏
页码:666 / 667
页数:2
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