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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Schuppan, D., Dieterich, W. & Riecken, E. Exposing gliadin as a tasty food for lymphocytes. Nat Med 4, 666–667 (1998) doi:10.1038/nm0698-666
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