BACKGROUND Due to the high proline content of gluten molecules, gastrointestinal proteases are unable to fully degrade them leaving large proline-rich gluten fragments intact, including an immunogenic 33-mer from α-gliadin and a 26-mer from γ-gliadin. These latter peptides can trigger pro-inflammatory T cell responses resulting in tissue remodeling, malnutrition and a variety of other complicat...

BACKGROUND Gluten-free foods have increased in popularity over the past decade and are now being consumed by individuals without celiac disease. However, the physiologic effects of gluten intake in individuals without celiac disease remain unknown. High-abundance plasma proteins involved in inflammation, endothelial function, and other physiologic pathways may represent potential biomarkers of ...

BACKGROUND The mechanisms of cerebellar degeneration attributed to prolonged and excessive alcohol intake remain unclear. Additional or even alternative causes of cerebellar degeneration are often overlooked in suspected cases of alcohol-related ataxia. The objectives of this study were two fold: (1) to investigate the prevalence of gluten-related serological markers in patients with alcohol-re...

The intestinal mucosa of patients with gluten-sensitive enteropathy responds to gluten challenge in vivo with a striking increase in IgA and IgM synthesis. Whether this increase in immunoglobulin synthesis is due in some part to the production of antigliadin antibodies is examined. Using an affinity chromatography technique it has been demonstrated that in six of seven patients with gluten-sens...

Methods A company, developed a range of test foods muffins, porridge, batter mix, lemon & almond cookies and chocolate krispie bars, containing the estimated average habitual child intake of gluten (5g) and/or casein (5g): Gluten and casein added (GACA); Added casein only (GFCA); Added gluten only (GACF). No gluten or casein added (GFCF). We aimed to recruit 60 children (3-6 yrs) with autism an...

Celiac disease (CD) is an intestinal chronic disorder with multifactorial etiology resulting in small intestinal mucosal injuries and malabsorption. Trigger from gluten and related cereal proteins, HLA-DQ2/DQ8 molecules and autoantibodies to tissue transglutaminase, are essential to precipitate the disease. Genetic, dietary and immunological factors explain geographically regional differences i...

Celiac Disease is a chronic entheropathy produced by gluten intolerance, more precisely to certain proteins called prolamines, which causes atrophy of intestinal villi, malabsorption and clinical symptoms that can appear in both childhood and adulthood. This pathogeny, results from the interaction of genetic, immunologic and environmental factors, which produce the lesions on the mucosa of the ...

Celiac disease (CD) is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gluten is a protein component in wheat and other cereals like rye and barley. At present, the only available treatment is a strict gluten-free diet. Recent advances have increased our understanding of the molecular basis for this disorder. Last decade has seen new s...

In recent years it has been suggested that patients with celiac disease can be adequately followed up on the basis of merely clinical and serological response to a gluten-free diet. Thus, a duodenal biopsy some months after commencement of a gluten-free diet would no longer be necessary. We report here the case of a celiac patient in whom the ingestion of a milligram of gluten every day for 2 y...

Cereal Chem. 73(3):375-378 The effect of high-temperature short-time (HTST) applications on changes in the extrinsic fluorescence (8-aniline-l-naphthalene sulfonate gluten in its natural flour environment was investigated. Changes occur[ANS] binding) revealed enhanced surface hydrophobicity, which howring in HTST-treated samples during storage and in samples subjected to ever, regressed on stor...