| 单词 | gluten |
| 释义 | gluten noun[U] uk/ˈɡluː.tən/us/ˈɡluː.t̬ən/aproteinthat iscontainedinwheatand some othergrains: 谷蛋白a gluten-freediet不含谷蛋白的饮食 Flour & yeast
Examplesofglutengluten In the normal small intestine, intact intercellular tight junctions act as a barrier to antigens such asgluten. From theCambridge English Corpus Similar results were found for drygluten(data not shown). From theCambridge English Corpus Non-compliance with regard to thegluten-free diet is the most common cause of failure to respond to diet. From theCambridge English Corpus This reflects the interaction between genetic predisposition and ingestion ofgluten-containing grains necessary to precipitate the disease. From theCambridge English Corpus It is only recently that the deleterious part ofglutenhas been identified and a method developed for the measurement of gluten-antibodies in the blood. From theCambridge English Corpus The main source ofglutenis wheat, but the prolamins in rye and barley are also toxic and must be avoided. From theCambridge English Corpus A rechallenge withglutenis perhaps unnecessary in the elderly. From theCambridge English Corpus Compliance is aided by the frequent rapid symptomatic response toglutenwithdrawal. From theCambridge English Corpus In addition, protein andglutenconcentration of grains were measured. From theCambridge English Corpus Although the rash and intestinal pathology are shown to begluten-dependent, it is not known howglutenproduces the lesion. From theCambridge English Corpus There is no evidence as yet that avoidance ofglutenreduces the risk of lymphoma. From theCambridge English Corpus The pathogenetic significance ofglutenis unresolved. From theCambridge English Corpus Repeat biopsy should be performed if there is diagnostic doubt or if the clinical response to agluten-free diet is inadequate. From theCambridge English Corpus Wheat flour containingglutenis present in a wide variety of processed foods and even in some medication formulations. From theCambridge English Corpus Dough properties and baking performance of wheat are determined by the structure and quantity ofglutenproteins and are strongly dependent on both the genotype and the growing conditions. From theCambridge English Corpus These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors. |
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