0000000000510593

AUTHOR

Jussi Loponen

showing 3 related works from this author

Reply to Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activ…

2020

We thank Dr [...]

0301 basic medicineReplyHealth (social science)INTESTINAL INFLAMMATIONTrypsin inhibitoreducationPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyACTIVATION03 medical and health sciences0302 clinical medicineIntestinal inflammationlcsh:TP1-1185Food science2. Zero hungerbiologyChemistrySourdough fermentationn/a030104 developmental biology416 Food Sciencebiology.protein030211 gastroenterology & hepatologyAlpha-amylaseFood ScienceFoods
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Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

2020

The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, &alpha

Health (social science)wheat sensitivity030309 nutrition & dieteticsPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)ACTIVATION0302 clinical medicineGLUTATHIONElcsh:TP1-1185Amylaseinnate immunityfermentation2. Zero hungerchemistry.chemical_classificationAMYLASE-TRYPSIN-INHIBITORS0303 health sciencesbiologydigestive oral and skin physiologyC100LACTOBACILLIfood and beveragesC500C700TrypsinBiochemistry030211 gastroenterology & hepatology3143 NutritionAlpha-amylaseCELIAC GLUTEN SENSITIVITYmedicine.drugProteasesINTESTINAL INFLAMMATIONPROTEINSTrypsin inhibitordigestive systemMicrobiologyArticle03 medical and health sciencesmedicineYEASTnutritional and metabolic diseasesGlutendigestive system diseasesYeastlactic acid bacteriaDOUGH416 Food Sciencechemistrybioactivitybiology.proteinFermentationPROLAMIN HYDROLYSISFood ScienceFoods
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Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopeni…

2014

The current treatment for celiac disease is strict gluten-free diet. Technical processing may render gluten-containing foods safe for consumption by celiac patients, but so far in vivo safety testing can only be performed on patients. We modified a celiac disease mouse model to test antigenicity and inflammatory effects of germinated rye sourdough, a food product characterized by extensive prolamin hydrolysis. Lymphopenic Rag1−/− or nude mice were injected with splenic CD4+CD62L−CD44high-memory T cells from gliadin- or secalin-immunized wild-type donor mice. We found that: 1) Rag1−/− recipients challenged with wheat or rye gluten lost more body weight and developed more severe histological…

MaleAdoptive cell transferGlutensPhysiologyT-LymphocytesGerminationDiseaseDiet Gluten-FreeMiceIn vivoPhysiology (medical)medicineAnimalsEnteropathyFood scienceProlaminB cell2. Zero hungerchemistry.chemical_classificationHepatologybiologyDuodenitisSecaleGastroenterologyfood and beveragesmedicine.diseaseGlutenAdoptive Transfer3. Good healthAnti-Bacterial AgentsIntestinesCeliac Diseasemedicine.anatomical_structurechemistryImmunologybiology.proteinGliadinProlaminsAmerican journal of physiology. Gastrointestinal and liver physiology
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