gliadin
英 ['glaɪədɪn] 美 ['glaɪədɪn]

n.

麸朊，醇溶朊；

英英释义

Gliadin

• Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins and gluten are essential for giving bread the ability to rise properly during baking.

以上来源于:Wikipedia

权威例句

Gliadin-specific, HLA-DQ(alpha 1*0501,beta 1*0201) restricted T cells isolated from the small intestinal mucosa of celiac disease pa...
Association between innate response to gliadin and activation of pathogenic T cells in coeliac disease
Small-bowel mucosal inflammation in reticulin or gliadin antibody-positive patients without villous atrophy.
Tissue transglutaminase selectively modifies gliadin peptides that are recognized by gut-derived T cells in celiac disease
The intestinal T cell response to alpha-gliadin in adult celiac disease is focused on a single deamidated glutamine targeted by tiss...
Cutting Edge: Selective Deamidation by Tissue Transglutaminase Strongly Enhances Gliadin-Specific T Cell Reactivity
Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats. I. Its additive and interaction ef...
Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. II. Biochemical basis of the alleli...
The gluten response in children with celiac disease is directed toward multiple gliadin and glutenin peptides ☆ ☆☆
In vivo antigen challenge in celiac disease identifies a single transglutaminase-modified peptide as the dominant A-gliadin T-cell e...