醇溶蛋白
胃蛋白酶
生物
消化(炼金术)
胰蛋白酶
面筋
刺激
体外
生物化学
免疫学
酶
色谱法
化学
内分泌学
作者
Luis Manuel Mendoza‐Gomez,Maialen Sebastian‐delaCruz,Ane Olazagoitia‐Garmendia,Itziar González-Moro,Henar Rojas‐Márquez,Jon Mentxaka,Izortze Santín,Ainara Castellanos‐Rubio
标识
DOI:10.1016/bs.mcb.2022.11.005
摘要
Celiac disease (CD) is a complex immune disorder of the intestine that developes in genetically susceptible individuals. CD develops as an intolerance to ingested gluten proteins (gliadins, secalins, hordeins and avenins), being gliadin one of the most immunogenic. Here we present a protocol for the preparation of digested gliadin for laboratory use, a fundamental axis for in vitro and in vivo stimulation studies related to celiac disease research. The importance of a scrupulous handling of materials, products and laboratory instruments to achieve a lipopolysaccharide free gliadin is explained and emphasized. Therefore, in the present chapter, a step-by-step set-up of the protocol for pepsin trypsin gliadin digestion is explained.
科研通智能强力驱动
Strongly Powered by AbleSci AI