Sourdough Fermentation of Wheat Flour does not Prevent the Interaction of Transglutaminase 2 with α2-Gliadin or Gluten

@article{Engstrm2015SourdoughFO,
  title={Sourdough Fermentation of Wheat Flour does not Prevent the Interaction of Transglutaminase 2 with α2-Gliadin or Gluten},
  author={N. Engstr{\"o}m and Ann‑Sofie Sandberg and N. Scheers},
  journal={Nutrients},
  year={2015},
  volume={7},
  pages={2134 - 2144}
}
  • N. Engström, Ann‑Sofie Sandberg, N. Scheers
  • Published 2015
  • Chemistry, Medicine
  • Nutrients
  • The enzyme transglutaminase 2 (TG2) plays a crucial role in the initiation of celiac disease by catalyzing the deamidation of gluten peptides. In susceptible individuals, the deamidated peptides initiate an immune response leading to celiac disease. Several studies have addressed lactic fermentation plus addition of enzymes as a means to degrade gluten in order to prevent adverse response in celiacs. Processing for complete gluten degradation is often harsh and is not likely to yield products… CONTINUE READING
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