Loponen J - Search Results

1

Epithelial transport and deamidation of gliadin peptides: a role for coeliac disease patient immunoglobulin A.

Rauhavirta T, Qiao SW, Jiang Z, Myrsky E, Loponen J, Korponay-Szabó IR, Salovaara H, Garcia-Horsman JA, Venäläinen J, Männistö PT, Collighan R, Mongeot A, Griffin M, Mäki M, Kaukinen K, Lindfors K. Rauhavirta T, et al. Among authors: loponen j. Clin Exp Immunol. 2011 Apr;164(1):127-36. doi: 10.1111/j.1365-2249.2010.04317.x. Epub 2011 Jan 14. Clin Exp Immunol. 2011. PMID: 21235541 Free PMC article.

2

Oxidative modification of a proline-rich gliadin peptide.

Huang X, Kanerva P, Salovaara H, Loponen J, Sontag-Strohm T. Huang X, et al. Among authors: loponen j. Food Chem. 2013 Dec 1;141(3):2011-6. doi: 10.1016/j.foodchem.2013.05.066. Epub 2013 May 24. Food Chem. 2013. PMID: 23870922

3

Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities.

Loponen J, Sontag-Strohm T, Venäläinen J, Salovaara H. Loponen J, et al. J Agric Food Chem. 2007 Feb 7;55(3):978-84. doi: 10.1021/jf062755g. J Agric Food Chem. 2007. PMID: 17263502

4

Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods.

Loponen J, Kanerva P, Zhang C, Sontag-Strohm T, Salovaara H, Gänzle MG. Loponen J, et al. J Agric Food Chem. 2009 Jan 28;57(2):746-53. doi: 10.1021/jf803243w. J Agric Food Chem. 2009. PMID: 19154169

5

Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice.

Freitag TL, Loponen J, Messing M, Zevallos V, Andersson LC, Sontag-Strohm T, Saavalainen P, Schuppan D, Salovaara H, Meri S. Freitag TL, et al. Among authors: loponen j. Am J Physiol Gastrointest Liver Physiol. 2014 Mar;306(6):G526-34. doi: 10.1152/ajpgi.00136.2013. Epub 2014 Jan 23. Am J Physiol Gastrointest Liver Physiol. 2014. PMID: 24458020 Free article.

6

Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs.

Erem F, Sontag-Strohm T, Certel M, Salovaara H, Loponen J. Erem F, et al. Among authors: loponen j. J Agric Food Chem. 2010 Jan 27;58(2):1263-9. doi: 10.1021/jf903228x. J Agric Food Chem. 2010. PMID: 20043636

7

Influence of thiol metabolism of lactobacilli on egg white proteins in wheat sourdoughs.

Loponen J, König K, Wu J, Gänzle MG. Loponen J, et al. J Agric Food Chem. 2008 May 14;56(9):3357-62. doi: 10.1021/jf703600t. Epub 2008 Apr 16. J Agric Food Chem. 2008. PMID: 18412365

8

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome.

Laatikainen R, Koskenpato J, Hongisto SM, Loponen J, Poussa T, Huang X, Sontag-Strohm T, Salmenkari H, Korpela R. Laatikainen R, et al. Among authors: loponen j. Nutrients. 2017 Nov 4;9(11):1215. doi: 10.3390/nu9111215. Nutrients. 2017. PMID: 29113045 Free PMC article. Clinical Trial.

9

LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs.

Hu Y, Stromeck A, Loponen J, Lopes-Lutz D, Schieber A, Gänzle MG. Hu Y, et al. Among authors: loponen j. J Agric Food Chem. 2011 Nov 23;59(22):11983-9. doi: 10.1021/jf2033329. Epub 2011 Oct 19. J Agric Food Chem. 2011. PMID: 21985248

10

Use of Sourdough in Low FODMAP Baking.

Loponen J, Gänzle MG. Loponen J, et al. Foods. 2018 Jun 22;7(7):96. doi: 10.3390/foods7070096. Foods. 2018. PMID: 29932101 Free PMC article. Review.

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