Celiac disease is a T cell-driven intolerance to wheat gluten. The gluten-derived T cell epitopes are proline-rich and thereby highly resistant to proteolytic degradation within the gastrointestinal tract. Oral supplementation with prolyl oligopeptidases has therefore been proposed as a potential therapeutic approach. The enzymes studied, however, have limitations as they are irreversibly inact...

A strict gluten-free diet (GFD) is the only currently available therapeutic treatment for patients with celiac disease (CD). Traditionally, treatment with a GFD has excluded wheat, barley and rye, while the presence of oats is a subject of debate. The most-recent research indicates that some cultivars of oats can be a safe part of a GFD. In order to elucidate the toxicity of the prolamins from ...

BACKGROUND Future European Community regulations will require a sensitive and specific assay for measurement of coeliac toxic gluten proteins in foods marketed as gluten-free. To avoid spurious cross reactions with non-toxic proteins, specific antibodies and target antigens are required. A synthetic 19 amino acid peptide of A gliadin has been shown to cause deterioration in the morphology of sm...

Coeliac disease (CD) is an immune-mediated enteropathy resulting from exposure to gluten in genetically predisposed individuals. Gluten proteins are partially digested by human proteases generating immunogenic peptides that cause inflammation in patients carrying HLA-DQ2 and DQ8 genes. Although intestinal dysbiosis has been associated with patients with CD, bacterial metabolism of gluten has no...

Aerosol particles which deeply penetrate the human airways and which trigger baker's asthma manifestations are known to represent only a part of flour and of airborne particles found in bakeries. They were a major focus of this study. To this end, aerosols were produced from different wheat and rye flours, using an automatic generator designed for bronchial challenge. Particles were characteriz...

Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. Dough properties are primarily governed by the structure of gluten, and interactions within the protein complex. While starch and water are the main components of doughs, the physical properties of a dough arise from interactions between gluten proteins, particularly the disul®de-...

Celiac disease (CD) is a disorder of small bowel malabsorption. It is characterized by mucosal inflammation, villous atrophy, and crypt hyperplasia, which occur upon exposure to gluten, and clinical and histological improvement with withdrawal of gluten from the diet. CD— also referred to as celiac sprue, gluten-sensitive enteropathy, non-tropical sprue, in addition to a host of other names—is ...

Psoriasis is a common inflammatory skin disease characterized by infiltration of inflammatory cells into the epidermis and altered keratin euclie differentiation psoriasis is the fourth most common skin disease in the United States about 2 in 100 people in America develop psoriasis of some stages of their life. It most commonly starts between the ages of 15 to 25. Possible factors and trigger c...

Cereal Chem. 65(3):182-185 Total and water-soluble pentosans were determined in flours milled from absorption and soluble pentosans were correlated, and the correlation hard red winter, hard red spring, and soft red winter wheat cultivars grown coefficient increased if the results were expressed on a constant protein at various locations and environments; in two sets of commercial airbasis. In ...

An appropriate strategy is to test patients with symptoms and signs attributable to coeliac disease n recent years, knowledge about coeliac disease (CD) has improved significantly, and we now have a better understanding of the diagnosis and pathogenesis of the disease. In this issue of the Journal on page 429, Chin and colleagues report the largest community study of CD undertaken in Australia....