Maize Prolamins Could Induce a Gluten-Like Cellular Immune Response in Some Celiac Disease Patients

Abstract

Celiac disease (CD) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for CD is a strict lifelong gluten-free diet. However, in some CD patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory CD or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some CD patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet.

Partial removal of protein associated with arabinoxylans: Impact on the viscoelasticity, crosslinking content, and microstructure of the gels formed

“…Histidine, threonine, and asparagine are the most abundant amino acids in AX from DDGS, while proline and glutamine are the predominant amino acids in AX from maize fiber . However, proline is considered a not desirable amino acid in AX as it has been reported that maize prolamins (proteins with high content of prolamins) could induce a celiac‐like immune response in some celiac disease patients …”

Biologically Active Peptides Released From Food Proteins

“…Przykładem jest peptyd o sekwencji aminokwasowej: LQLQPFPQPQLPYPQPQLPYPQPQLPYPQPQPF [95]. Cechą charakterystyczną peptydów celiakiotoksycznych jest oporność na proteolizę w przewodzie pokarmowym [77]. Liczne peptydy zawierające wspólne epitopy z gliadynami pszenicy i wykazujące reaktywność krzyżową z wymienionym peptydem wykryto ostatnio w piwie [10].…”

“…Peptydami celiakiotoksycznymi są głównie fragmenty glutenu pszenicy, a także żyta i jęcz-mienia. Opisano także toksyczność fragmentów zeiny kukurydzy [77]. Fragmenty białek nienależących do rodziny prolamin, np.…”

Using Chickpea Flour in Gluten Free Bread Formulation to Effect of Bread Quality

“…Bu protein fraksiyonu çölyak hastaları tarafından tolere edilememektedir [29]. Çölyak hastalığı, genetik yatkınlığın da etkili olduğu ve gıdalardaki glutenin varlığı sonucu ortaya çıkan bir enteropati [67]; buğday ve diğer tahıllarda bulunan gluten ve glutene benzer proteinlerin vücuda alınması sonucunda ortaya çıkan ve diğer ismiyle glütene hassas bağırsak sistem olarak bilinen bir gıda intoleransı [58] ya da buğday gliadin fraksiyonuna ve çavdar (sekalin), arpa (hordein) ve yulaf (avidin) prolaminlerine karşı ömür boyu intolerans [22,24,44,46,50,55] olarak tanımlanmaktadır. Glüten intoleransına karşı tek tedavi metodunun glütensiz beslenme olduğu, diğer tedavi alternatifleri arasında ilk sırada glüten ön sindirimini sağlayan glutenaz kullanımı olduğu öne sürülmektedir [11].…”