Celiac disease is characterized by intestinal inflammation triggered by gliadin, a component
of dietary gluten. Oral administration of proteases that can rapidly degrade gliadin in the …

Celiac disease is triggered by partially digested gluten proteins. Enzyme therapies that
complete protein digestion in vivo could support a gluten-free diet, but the barrier to …

The ability to rationally modify enzymes to perform novel chemical transformations is
essential for the rapid production of next-generation protein therapeutics. Here we describe …

Celiac disease is a permanent intolerance to the gliadin fraction of wheat gluten and to
similar barley and rye proteins that occurs in genetically susceptible subjects. After …

Dietary gluten proteins from wheat, rye, and barley are the primary triggers for the immuno-
pathogenesis of Celiac Sprue, a widespread immune disease of the small intestine. Recent …

The prolamin peptides in wheat gluten and in the homologous storage proteins of barley
and rye cause painful chronic erasure of microvilli of the small intestine epithelium in celiac …

Background Wheat is one of the main foods of the human diet. It contains a protein complex,
gluten, which is primarily responsible for the rheological behavior of wheat flours. However …

Background and Aims Celiac sprue is a life-long disease characterized by an intestinal
inflammatory response to dietary gluten. A gluten-free diet is an effective treatment for most …

Background and Aims Celiac disease (CeD) is an immune-mediated disorder triggered by
the ingestion of gluten. Despite adhering to a gluten-free diet (the only management option …

Protein engineering of gluten, the exogenous effector in celiac disease, seeking its
detoxification by selective chemical modification of toxic epitopes is a very attractive strategy …