Digested wheat gluten inhibits binding between leptin and its receptor

Conclusions:
Digested wheat gluten inhibits binding of leptin to the leptin receptor, with half-maximal inhibition at 10?ng/mL. The inhibition is significant at clinically relevant concentrations and could therefore serve as a novel pathway to investigate to understand the molecular basis of leptin resistance, obesity and associated disorders.

Source: BMC Biochemistry - January 20, 2015 Category: Biochemistry Authors: Tommy JönssonAshfaque MemonKristina SundquistJan SundquistStefan OlssonAmarnadh NallaMikael BauerSara Linse Source Type: research