The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance

Abstract

Wheat is extensively utilized in various processed foods due to unique proteins forming from the gluten network. The gluten network in food undergoes morphological and molecular structural changes during food processing, affecting the final quality and digestibility of the food. The present review introduces the formation of the gluten network and the role of gluten in the key steps of the production of several typical food products such as bread, pasta, and beer. Also, it summarizes the factors that affect the digestibility of gluten, considering that different processing conditions probably affect its structure and properties, contributing to an in-depth understanding of the digestion of gluten by the human body under various circumstances. Nevertheless, consumption of gluten protein may lead to the development of celiac disease (CD). The best way is theoretically proposed to prevent and treat CD by the inducement of oral tolerance, an immune non-response system formed by the interaction of oral food antigens with the intestinal immune system. This review proposes the restoration of oral tolerance in CD patients through adjunctive dietary therapy via gluten-encapsulated/modified dietary polyphenols. It will reduce the dietary restriction of gluten and help patients achieve a comprehensive dietary intake by better understanding the interactions between gluten and food-derived active products like polyphenols.

Gluten and Wheat in Women’s Health: Beyond the Gut

“…Wheat is a carbohydrate source appreciated for its versatility and widely diffused all over the globe. Moreover, wheat is a cheap source of proteins, with a long shelf life; it is ready to use, and its combination with legumes has a complete amino acidic profile [ 1 ]. Wheat is a complex mixture of proteins, starches, fibers, and micronutrients, which confers its rheological and culinary properties, but also the prerequisites for wheat allergy (WA), celiac disease (CD), and non-celiac gluten/wheat sensitivity (NCGWS).…”