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| 1 | Combined carriership of TLR9 -1237C and CD14 -260T alleles enhances the risk of developing chronic relapsing pouchitis显示文摘AIM: To investigate the single nucleotide polymorphisms (SNPs) in genes involved in bacterial recognition and the susceptibility to pouchitis or pouchitis severity.METHODS: Analyses of CD14 -260C>T, CARD15/NOD2 3020insC, Toll-like receptor (TLR)4 +896A>G,TLR9 -1237T>C, TLR9+ 2848G>A, and IRAKM +22148G>A SNPs were performed in 157 ileal-pouch anal anastomosis (IPAA) patients (79 patients who did not develop pouchitis, 43 infrequent pouchitis patients,35 chronic relapsing pouchitis patients) and 224 Italian Caucasian healthy controls.RESULTS: No significant differences were found in SNP frequencies between controls and IPAA patients.However, a significant difference in carriership frequency of the TLR9-1237C allele was found between the infrequent pouchitis and chronic relapsing pouchitis groups [P = 0.028, odd's ratio (OR) = 3.2, 95%CI = 1.2-8.6].This allele uniquely represented a 4-locus TLR9 haplotype comprising both studied TLR9 SNPs in Caucasians.Carrier trait analysis revealed an enhanced combined carriership of the alleles TLR9 -1237C and CD14 -260T in the chronic relapsing pouchitis and infrequent pouchitis group (P = 0.018, OR = 4.1, 95%CI = 1.4 -12.3).CONCLUSION: There is no evidence that the SNPs predispose to the need for IPAA surgery. The significant increase of the combined carriership of the CD14 -260T and TLR9 -1237C alleles in the chronic relapsing pouchitis group suggests that these markers identify a subgroup of IPAA patients with a risk of developing chronic or refractory pouchitis. | KM Lammers S Ouburg SA Morré JBA Crusius P Gionchetti F Rizzello C Morselli E Caramelli R Conte G Poggioli M Campieri AS Pea | 2005 | World Journal of Gastroenterology2005，11，46： | 7 |
| 2 | Role of inflammation in the pathogenesis of unstable coronary artery disease显示文摘 | BIASUCCI L M COLIZZI C RIZZELLO V | 1999 | Scand J Clin Invest1999，59，230： | 1 |
| 3 | Effect of sour dough fermentation on stabilization and chemical and nutritional characteristics of wheat germ 显示文摘 | C G Rizzello L Nionelli R Coda | 2010 | Food Chemistry2010，119，3： | 1 |
| 4 | Manufacture and characterization of functional emmet beverages fermented by selected lactic acid bacteria显示文摘 | CODA P RIZZELLO C G TRANI A | | Food Microbiology0，28，： | 1 |
| 5 | Antifungal activity of sourdough fermented wheat germ used as an Ingredient for bread making显示文摘 | RIZZELLO C G CASSONE A CODA R | 2011 | Food Chemistry2011，127，3： | 1 |
| 6 | Design of Pd-based membrane reactor for gas detritation 显示文摘 | Tosyi S Rizzello C Borgognoni F | 2011 | FusionEngineering and Design2011，86，： | 1 |
| 7 | Primary chylopericardiumdue to lymphangiectasias: the crucial role of lymphangiography显示文摘 | Rizzello V Colizzi C Falappa P | 2008 | Eur Heart J2008，29，16： | 1 |
| 8 | Role of inflammation in the pathogenesis of unstable coronary artery diseases 显示文摘 | Biasucci LM Colizzi C Rizzello V | 1999 | Scand J Clin Lab Invest1999，230，： | 1 |
| 9 | Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 显示文摘 | Coda R Cassone A Rizzello C G | 2011 | Applied and Environmental Microbiology2011，77，10： | 1 |
| 10 | Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre显示文摘 | M De Angelis N Damiano C G Rizzello | 2009 | European Food Research and Technology2009，229，4： | 1 |
| 11 | Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread 显示文摘 | De Angelis M Rizzello C G Alfonsi G | 2007 | British Journal of Nutrition2007，98，6： | 1 |
| 12 | AngiotensinIConverting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species显示文摘 | F Minervini F Algaron C G Rizzello | 2003 | Applied and Environmental Microbiology2003，69，9： | 1 |
| 13 | Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread rnaking显示文摘 | Rizzello C G Cassone A Coda R | 2011 | Food Chemistry2011，127，3： | 1 |
| 14 | Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread显示文摘 | RIZZELLO C G NIONELLI L CODA R | 2010 | Eur Food Res Technol2010，230，4： | 1 |
| 15 | Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides显示文摘 | Gobbetti M Minervini F Rizzello C G | 2004 | Int J Dairy Technol2004，57，： | 1 |
| 16 | Antibacterial activities of peptides from the water - soluble extracts of Italian cheeses varieties 显示文摘 | Rizzello C G Losito I Gobbetti M | 2005 | J DairySci2005，88，7： | 1 |
| 17 | Role of inflammation in the pathogenesis of unstable coronary artery diseases显示文摘 | Biasucci LM Colizzi C Rizzello | 1999 | Scand J Clin Lab Invest Suppl1999，230，59： | 1 |
| 18 | Role of inflammation in the pathogenesis of unstable coronary artery diseases显示文摘 | Biasucci L M Colizzi C Rizzello V | 1999 | Scandinavian Journal of Clinical & Laboratory Investigation1999，59，230： | 1 |
| 19 | Rloe of inflammation in the pathogenesis of unstable coronary artery diseases显示文摘 | Biasucci LM Colizzi C Rizzello V | 1999 | Scand J Clin Lab Invest Suppl1999，230，： | 1 |
| 20 | Role of inflammation in the pathogenesis of unstable coronary artery diseases显示文摘 | Biasucci LM Colizzi C Rizzello V | 1999 | Scand J Clin Lab Invest1999，59，230： | 1 |
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