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Exposing gliadin as a tasty food for lymphocytes

Nature Medicine volume 4, pages 666–667 (1998)Cite this article

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).

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Authors and Affiliations

  1. Department of Medicine I, University of Eriangen-Nürnberg, 91054, Erlangen, Germany

    Detlef Schuppan & Walburga Dieterich

  2. Department of Medicine I, Free University of Berlin, 12200, Berlin, Germany

    Ernst O. Riecken

Authors
  1. Detlef Schuppan
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  2. Walburga Dieterich
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  3. Ernst O. Riecken
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Schuppan, D., Dieterich, W. & Riecken, E. Exposing gliadin as a tasty food for lymphocytes. Nat Med 4, 666–667 (1998). https://doi.org/10.1038/nm0698-666

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