{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Cruz-Chamorro I"],"funding":["Instituto de Salud Carlos III","Universidad de Sevilla"],"pagination":["E1673"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC7352691"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["12(6)"],"pubmed_abstract":["Peptides from several plant food proteins not only maintain the nutritional values of the original protein and decrease the environmental impact of animal agriculture, but also exert biological activities with significant health-beneficial effects. Wheat is the most important food grain source in the world. However, negative attention on wheat-based products has arose due to the role of gluten in celiac disease. A controlled enzymatic hydrolysis could reduce the antigenicity of wheat gluten protein hydrolysates (WGPHs). Therefore, the aims of the present study were to evaluate the effects of the in vitro administration of Alcalase-generated WGPHs on the immunological and antioxidant responses of human peripheral blood mononuclear cells (PBMCs) from 39 healthy subjects. WGPH treatment reduc"],"journal":["Nutrients"],"pubmed_title":["Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells."],"pmcid":["PMC7352691"],"funding_grant_id":["RD12/0043/0012","RD06/0013/0001","VI PPIT-US"],"pubmed_authors":["Cruz-Chamorro I","Santos-Sanchez G","Pedroche J","Fernandez-Pachon MS","Guerrero JM","Bejarano I","Alvarez-Sanchez N","Millan F","Lardone PJ","Carrillo-Vico A","Millan-Linares MC"],"additional_accession":[]},"is_claimable":false,"name":"Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells.","description":"Peptides from several plant food proteins not only maintain the nutritional values of the original protein and decrease the environmental impact of animal agriculture, but also exert biological activities with significant health-beneficial effects. Wheat is the most important food grain source in the world. However, negative attention on wheat-based products has arose due to the role of gluten in celiac disease. A controlled enzymatic hydrolysis could reduce the antigenicity of wheat gluten protein hydrolysates (WGPHs). Therefore, the aims of the present study were to evaluate the effects of the in vitro administration of Alcalase-generated WGPHs on the immunological and antioxidant responses of human peripheral blood mononuclear cells (PBMCs) from 39 healthy subjects. WGPH treatment reduc","dates":{"release":"2020-01-01T00:00:00Z","publication":"2020 Jun","modification":"2025-04-26T08:12:47.992Z","creation":"2025-04-06T12:35:37.478Z"},"accession":"S-EPMC7352691","cross_references":{"pubmed":["32512720"],"doi":["10.3390/nu12061673"]}}