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

来源：

NATURE MEDICINE | 1998年 / 4卷 / 06期

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

页码：666 / 667

页数：2

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