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Physiopathology and Management of Gluten‐Induced Celiac Disease
Author(s) -
Kumar Jitendra,
Kumar Manoj,
Pandey Rajesh,
Chauhan Nar Singh
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13612
Subject(s) - gluten , tissue transglutaminase , immunology , immune system , glutamine , antibody , biology , dysbiosis , amino acid , enzyme , gut flora , biochemistry
Proline‐ and glutamine‐rich gluten proteins are one of the major constituents of cereal dietary proteins, which are largely resistant to complete cleavage by the human gastrointestinal (GI) digestive enzymes. Partial digestion of gluten generates approximately 35 amino acids (aa) immunomodulatory peptides which activate T‐cell–mediated immune system, followed by immunological inflammation of mucosa leading to the onset of celiac disease (CD). CD is an autoimmune disease associated with HLA–DQ2/DQ8 polymorphism and dysbiosis of gut microbiota. CD is either diagnosed using duodenal mucosal biopsis or serological testing for transglutaminase 2 (TG2) specific antibodies (IgA and IgG). Current therapy for CD management is gluten‐free diet, while other therapies like glutenase, probiotics, immunomodulation, jamming of HLA‐DQ2, inhibition of TG2, and gluten tolerance aided by gluten tolerizing vaccines are being developed.