Take a look at one of the latest papers published from the lab, featured in a nature microbiology blog post by Heather Galipeau!

“Here, we identify a bacterial enzyme, elastase, that causes immune activation and worsens reactions to gluten in genetically susceptible hosts. Celiac disease is a life-altering food sensitivity triggered by ingesting gluten, the common protein found in wheat, barely, and rye. Gluten is used ubiquitously…”

Read more here:

Article: https://doi.org/10.1038/s41467-019-09037-9

Blog post: https://go.nature.com/2HAQy3o