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Structural Basis of IgE Binding to α- and γ-Gliadins: Contribution of Disulfide Bonds and Repetitive and Nonrepetitive Domains.
Mameri H, Brossard C, Gaudin JC, Gohon Y, Paty E, Beaudouin E, Moneret-Vautrin DA, Drouet M, Solé V, Wien F, Lupi R, Larré C, Snégaroff J, Denery-Papini S. Mameri H, et al. Among authors: lupi r. J Agric Food Chem. 2015 Jul 29;63(29):6546-54. doi: 10.1021/acs.jafc.5b01922. Epub 2015 Jul 17. J Agric Food Chem. 2015. PMID: 26186140
Assessment of the Allergenic Potential of Transgenic Wheat (Triticum aestivum) with Reduced Levels of ω5-Gliadins, the Major Sensitizing Allergen in Wheat-Dependent Exercise-Induced Anaphylaxis.
Altenbach SB, Tanaka CK, Pineau F, Lupi R, Drouet M, Beaudouin E, Morisset M, Denery-Papini S. Altenbach SB, et al. Among authors: lupi r. J Agric Food Chem. 2015 Oct 28;63(42):9323-32. doi: 10.1021/acs.jafc.5b03557. Epub 2015 Oct 16. J Agric Food Chem. 2015. PMID: 26447559
Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity.
El Mecherfi KE, Lupi R, Cherkaoui M, Albuquerque MAC, Todorov SD, Tranquet O, Klingebiel C, Rogniaux H, Denery-Papini S, Onno B, de Melo Franco BDG, Larré C. El Mecherfi KE, et al. Among authors: lupi r. Probiotics Antimicrob Proteins. 2022 Oct;14(5):779-791. doi: 10.1007/s12602-021-09808-1. Epub 2021 Jun 3. Probiotics Antimicrob Proteins. 2022. PMID: 34081268 Free article.
147 results