Nature Medicine
4, 666 - 667 (1998)
doi:10.1038/nm0698-666
Exposing gliadin as a tasty food for lymphocytesDetlef Schuppan1, Walburga Dieterich1
& Ernst O. Riecken2
1Department of Medicine I, University of Eriangen-Nürnberg, 91054 Erlangen, Germany
2Department of Medicine I, Free University of Berlin, 12200 Berlin, Germany e-mail: detlef.schuppan@med1.med.unierlangen.de 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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