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Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing  Luigi Greco, Marco Gobbetti, Renata Auricchio,

PubblicatoGiorgina Giglio Modificato 6 anni fa

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Presentazione sul tema: "Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing  Luigi Greco, Marco Gobbetti, Renata Auricchio,"— Transcript della presentazione:

1 Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing  Luigi Greco, Marco Gobbetti, Renata Auricchio, Raffaella Di Mase, Francesca Landolfo, Francesco Paparo, Raffaella Di Cagno, Maria De Angelis, Carlo Giuseppe Rizzello, Angela Cassone, Gaetano Terrone, Laura Timpone, Martina D'Aniello, Maria Maglio, Riccardo Troncone, Salvatore Auricchio  Clinical Gastroenterology and Hepatology  Volume 9, Issue 1, Pages (January 2011) DOI: /j.cgh Copyright © 2011 AGA Institute Terms and Conditions

2 Figure 1 (A, B) Density of γδ+ intraepithelial lymphocytes in jejunal biopsy from patient F.I. at the beginning (A) and after 60 days of challenge (B) with S2BG. (C, D) Density of γδ+ intraepithelial lymphocytes in jejunal biopsy from patient S.A. at the beginning (A) and after 60 days of challenge (B) with S1BG. Arrows refer to gd+ intraepithelial lymphocytes. Clinical Gastroenterology and Hepatology 2011 9, 24-29DOI: ( /j.cgh ) Copyright © 2011 AGA Institute Terms and Conditions

3 Figure 2 Ki-67 detection as an index of crypt proliferation. Both the first 2 groups (NFBG and S1BG) had a statistically significant increase (*) in crypt proliferation after 60 days, whereas no increase in crypt proliferation was observed in the third group (S2BG). Clinical Gastroenterology and Hepatology 2011 9, 24-29DOI: ( /j.cgh ) Copyright © 2011 AGA Institute Terms and Conditions

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