An updated overview of spectrum of gluten-related disorders: clinical and diagnostic aspects

Taraghikhah, Nazanin; Ashtari, Sara; Asri, Nastaran; Shahbazkhani, Bijan; Aldulaimi, David; Rostami‐Nejad, Mohammad; Rezaei‐Tavirani, Mostafa; Razzaghi, Mohammadreza; Zali, Mohammad Reza

doi:10.1186/s12876-020-01390-0

Cited by 100 publications

(85 citation statements)

References 153 publications

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“… 93 In fact, anti-tTG antibodies, made in response to gluten consumption, interact with the epidermal transglutaminase (ETG) enzyme and cause DH symptoms. 59 Allardyce and Shearman 94 in their study reported that cellular immune reactivity to the α-gliadin fraction was also observed in DH patients. Moreover, Huff et al 95 reported high levels of alpha-gliadin-specific antibodies in patients with DH ( Figure 2 ).…”

Section: Methodsmentioning

confidence: 96%

“…Studies reported that CD has a prevalence of approximately 1–3% in the general population worldwide especially in Western societies. 58 , 59 CD is a gluten-induced immune-mediated inflammatory disorder of the small intestine caused by an intolerance to dietary gluten. CD is limited to genetically predisposed individuals who carry HLA-DQ2.5, HLA-DQ8, HLA-DQ2.2 and/or rarely HLA-DQ7 haplotypes located on the short arm of chromosome 6.…”

Section: Methodsmentioning

confidence: 99%

“… 92 Gluten-induced systemic inflammation in CD is characterized by the presence of intestinal and/or extra-intestinal manifestations or it can even be completely asymptomatic. 59 …”

Section: Methodsmentioning

confidence: 99%

“… 97 , 100 With a higher rate of reports in pediatrics, the prevalence of this disorder is reported to be between 0.5% and 1% in the world. 59 , 98 …”

Section: Methodsmentioning

confidence: 99%

“…Non-celiac gluten sensitivity (NCGS) or gluten sensitivity, which remains ill-defined, is a condition resulting from reactions to gluten-containing grains without IgE-mediated or T-cell-mediated responses. 59 , 109–111 Recent studies found that different non-gluten components of wheat flour such as ATIs, Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols (FODMAPs) causing irritable bowel syndrome might also contribute to NCGS. 59 , 112 …”

Section: Methodsmentioning

confidence: 99%

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The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

Asri¹,

Rostami-Nejad²,

Rostami³

2021

TACG

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Wheat flour is one of the most important food ingredients containing several essential nutrients including proteins. Gluten is one of the major protein components of wheat consisted of glutenin (encoded on chromosome 1) and gliadin (encoded on chromosome 1 and 6) and there are around hundred genes encoding it in wheat. Gluten proteins have the ability of eliciting the pathogenic immune responses and hypersensitivity reactions in susceptible individuals called “gluten-related disorders (GRDs)”, which include celiac disease (CD), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS). Currently removing gluten from the diet is the only effective treatment for mentioned GRDs and studies for the appropriate and alternative therapeutic approaches are ongoing. Accordingly, several genetic studies have focused on breeding wheat with low immunological properties through gene editing methods. The present review considers genetic characteristics of gluten protein components, focusing on their role in the incidence of gluten-related diseases, and genetic modifications conducted to produce wheat with less immunological properties.

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Section: Methodsmentioning

confidence: 96%

Section: Methodsmentioning

confidence: 99%

“… 92 Gluten-induced systemic inflammation in CD is characterized by the presence of intestinal and/or extra-intestinal manifestations or it can even be completely asymptomatic. 59 …”

Section: Methodsmentioning

confidence: 99%

“… 97 , 100 With a higher rate of reports in pediatrics, the prevalence of this disorder is reported to be between 0.5% and 1% in the world. 59 , 98 …”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

Asri¹,

Rostami-Nejad²,

Rostami³

2021

TACG

Self Cite

View full text Add to dashboard Cite

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Thin‐Plate Superstructures of the Immunogenic 33‐mer Gliadin Peptide

et al. 2022

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Gluten related‐disorders have a prevalence of 1–5 % worldwide triggered by the ingestion of gluten proteins in wheat, rye, barley, and some oats. In wheat gluten, the most studied protein is gliadin, whose immunodominant 33‐mer amino acid fragment remains after digestive proteolysis and accumulates in the gut mucosa. Here, we report the formation of 33‐mer thin‐plate superstructures using intrinsic tyrosine (Tyr) steady‐state fluorescence anisotropy and cryo‐TEM in combination with water tension measurements. Furthermore, we showed that fluorescence decay measurements of 33‐mer intrinsic fluorophore Tyr provided information on the early stages of the formation of the thin‐plate structures. Finally, conformational analysis of Tyr residues using minimalist models by molecular dynamic simulations (MD) demonstrated that changes in Tyr rotamer states depend on the oligomerization stage. Our findings further advance the understanding of the formation of the 33‐mer gliadin peptide superstructures and their relation to health and disease.

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The health benefits of wheat versus oats

Qi,

Tester

2024

Cereal Chem

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Background and ObjectivesWheat is used extensively as the key ingredient for baked goods. Oats are used as an alternative for a range of commercial reasons, including “gluten‐free.” Often the rationale driving the utilization of oats for gluten‐related disorders (GRDs)/gluten intolerance, gets lost due to assertions regarding the relative nutritional benefits of eating oats rather than wheat. This review looks at the dietary benefits of eating oats versus wheat‐based products to clarify the relative merits of each.FindingsWheat and oats are important components of the human diet. Wheat‐based products cannot be replicated directly by oats. However, oats are a useful alternative where GRDs are present.ConclusionsWheat is supreme in creating desirable food structures although it can be problematic for individuals with GRDs. Oats can be utilized to provide alternatives. However, in products like bread, other ingredients are needed to replicate the role of gluten.Significance and NoveltyThis review provides a novel insight into the applications of wheat and oats in foods and the associated nutritional impact. The anticipated benefit is for people working in the food sector, health‐based professionals, and individuals who wish to understand the role of oats as an alternative to wheat to avoid gluten.

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An updated overview of spectrum of gluten-related disorders: clinical and diagnostic aspects

Cited by 100 publications

References 153 publications

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

Thin‐Plate Superstructures of the Immunogenic 33‐mer Gliadin Peptide

The health benefits of wheat versus oats

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