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Proteome Analysis And Epitope Mapping In A Commercial Reduced-Gluten Wheat Product, Mitchell G. Nye-Wood, Angela Juhasz, Utpal Bos, Michelle L. Colgrave
Proteome Analysis And Epitope Mapping In A Commercial Reduced-Gluten Wheat Product, Mitchell G. Nye-Wood, Angela Juhasz, Utpal Bos, Michelle L. Colgrave
Research outputs 2014 to 2021
Gluten related disorders, such as coeliac disease, wheat allergy and baker's asthma are triggered by proteins present in food products made from wheat and related cereal species. The only treatment of these medical illnesses is a strict gluten-free diet; however, gluten-free products that are currently available in the market can have lower nutritional quality and are more expensive than traditional gluten containing cereal products. These constraints have led to the development of gluten-free or gluten-reduced ingredients. In this vein, a non-GMO wheat flour that purports to contain “65% less allergenic gluten” was recently brought to market. The present study aims …
Characterization And Relative Quantitation Of Wheat, Rye, And Barley Gluten Protein Types By Liquid Chromatography–Tandem Mass Spectrometry, Barbara Lexhaller, Michelle L. Colgrave, Katharina A. Scherf
Characterization And Relative Quantitation Of Wheat, Rye, And Barley Gluten Protein Types By Liquid Chromatography–Tandem Mass Spectrometry, Barbara Lexhaller, Michelle L. Colgrave, Katharina A. Scherf
Research outputs 2014 to 2021
The consumption of wheat, rye, and barley may cause adverse reactions to wheat such as celiac disease, non-celiac gluten/wheat sensitivity, or wheat allergy. The storage proteins (gluten) are known as major triggers, but also other functional protein groups such as α-amylase/trypsin-inhibitors or enzymes are possibly harmful for people suffering of adverse reactions to wheat. Gluten is widely used as a collective term for the complex protein mixture of wheat, rye or barley and can be subdivided into the following gluten protein types (GPTs): α-gliadins, γ-gliadins, ω5-gliadins, ω1,2-gliadins, high- and low-molecular-weight glutenin subunits of wheat, ω-secalins, high-molecular-weight secalins, γ-75k-secalins and γ-40k-secalins …
The Skin Microbiome: Impact Of Modern Environments On Skin Ecology, Barrier Integrity, And Systemic Immune Programming, Susan Prescott, Danica-Lea Larcombe, Alan Logan, Christina West, Wesley Burks, Luis Caraballo, Michael Levin, Eddie Van Etten, Pierre Horwitz, Anita Kozyrskyj, Dianne Campbell
The Skin Microbiome: Impact Of Modern Environments On Skin Ecology, Barrier Integrity, And Systemic Immune Programming, Susan Prescott, Danica-Lea Larcombe, Alan Logan, Christina West, Wesley Burks, Luis Caraballo, Michael Levin, Eddie Van Etten, Pierre Horwitz, Anita Kozyrskyj, Dianne Campbell
Research outputs 2014 to 2021
Skin barrier structure and function is essential to human health. Hitherto unrecognized functions of epidermal keratinocytes show that the skin plays an important role in adapting whole-body physiology to changing environments, including the capacity to produce a wide variety of hormones, neurotransmitters and cytokine that can potentially influence whole-body states, and quite possibly, even emotions. Skin microbiota play an integral role in the maturation and homeostatic regulation of keratinocytes and host immune networks with systemic implications. As our primary interface with the external environment, the biodiversity of skin habitats is heavily influenced by the biodiversity of the ecosystems in which …