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https://www.readbyqxmd.com/read/28934294/immunopathology-of-childhood-celiac-disease-key-role-of-intestinal-epithelial-cells
#1
Grzegorz Pietz, Rituparna De, Maria Hedberg, Veronika Sjöberg, Olof Sandström, Olle Hernell, Sten Hammarström, Marie-Louise Hammarström
BACKGROUND & AIMS: Celiac disease is a chronic inflammatory disease of the small intestine mucosa due to permanent intolerance to dietary gluten. The aim was to elucidate the role of small intestinal epithelial cells in the immunopathology of celiac disease in particular the influence of celiac disease-associated bacteria. METHODS: Duodenal biopsies were collected from children with active celiac disease, treated celiac disease, and clinical controls. Intestinal epithelial cells were purified and analyzed for gene expression changes at the mRNA and protein levels...
2017: PloS One
https://www.readbyqxmd.com/read/28934109/intestinal-production-of-anti-tissue-transglutaminase-2-antibodies-in-patients-with-diagnosis-other-than-celiac-disease
#2
Mariantonia Maglio, Fabiana Ziberna, Rosita Aitoro, Valentina Discepolo, Giuliana Lania, Virginia Bassi, Erasmo Miele, Tarcisio Not, Riccardo Troncone, Renata Auricchio
It has been hypothesized that gluten-dependent production of anti-tissue-transglutaminase 2 (anti-TG2) antibodies may occur only at an intestinal level. We have investigated intestinal production of anti-TG2 antibodies in 136 patients with normal serum levels of anti-TG2 antibodies and normal duodenal mucosa. Intestinal deposits of anti-TG2 antibodies were evaluated by immunofluorescence and anti-TG2 antibodies released in organ culture supernatants measured by ELISA. Intestinal antibody libraries were obtained from 10 subjects...
September 21, 2017: Nutrients
https://www.readbyqxmd.com/read/28932354/cardiovascular-involvement-in-celiac-disease
#3
REVIEW
Edward J Ciaccio, Suzanne K Lewis, Angelo B Biviano, Vivek Iyer, Hasan Garan, Peter H Green
Celiac disease (CD) is an autoimmune response to ingestion of gluten protein, which is found in wheat, rye, and barley grains, and results in both small intestinal manifestations, including villous atrophy, as well as systemic manifestations. The main treatment for the disease is a gluten-free diet (GFD), which typically results in the restoration of the small intestinal villi, and restoration of other affected organ systems, to their normal functioning. In an increasing number of recently published studies, there has been great interest in the occurrence of alterations in the cardiovascular system in untreated CD...
August 26, 2017: World Journal of Cardiology
https://www.readbyqxmd.com/read/28931034/primary-care-physicians-are-under-testing-for-celiac-disease-in-patients-with-iron-deficiency-anemia-results-of-a-national-survey
#4
Marisa Spencer, Adrienne Lenhart, Jason Baker, Joseph Dickens, Arlene Weissman, Andrew J Read, Seema Saini, Sameer D Saini
BACKGROUND: Iron deficiency anemia (IDA) is a common extra-intestinal manifestation of celiac disease (CD). Little is known about the frequency with which primary care physicians (PCPs) test for CD in patients with IDA. We aimed to describe how PCPs approach testing for CD in asymptomatic patients with IDA. METHODS: We electronically distributed a survey to PCPs who are members of the American College of Physicians. Respondents were asked whether they would test for CD (serologic testing, refer for esophagogastroduodenoscopy [EGD], or refer to GI) in hypothetical patients with new IDA, including: (1) a young Caucasian man, (2) a premenopausal Caucasian woman, (3) an elderly Caucasian man, and (4) a young African American man...
2017: PloS One
https://www.readbyqxmd.com/read/28929178/erratum-to-proton-pump-inhibitors-as-risk-factor-for-metabolic-syndrome-and-hepatic-steatosis-in-coeliac-disease-patients-on-gluten-free-diet
#5
Nicola Imperatore, Raffaella Tortora, Anna Testa, Nicolò Gerbino, Nicola Caporaso, Antonio Rispo
Erratum to: J Gastroenterol DOI 10.1007/s00535-017-1381-7.
September 19, 2017: Journal of Gastroenterology
https://www.readbyqxmd.com/read/28928668/re-challenge-studies-in-non-celiac-gluten-sensitivity-a-systematic-review-and-meta-analysis
#6
Elena Lionetti, Alfredo Pulvirenti, Martina Vallorani, Giulia Catassi, Anil K Verma, Simona Gatti, Carlo Catassi
Background: Non-celiac gluten sensitivity (NCGS) is a clinical entity characterized by intestinal and/or extra-intestinal symptoms related to the ingestion of gluten in individuals that are not affected by either celiac disease (CD) or wheat allergy (WA). Since we do not have specific biomarkers for NCGS, the diagnosis is based on the evidence of a clear relationship between the ingestion of gluten (re-challenge) and clinical symptoms, after a remission during the gluten-free diet (GFD). Several re-challenge studies have been published so far to evaluate the real prevalence of NCGS, reporting conflicting results...
2017: Frontiers in Physiology
https://www.readbyqxmd.com/read/28928632/neurophysiology-of-the-celiac-brain-disentangling-gut-brain-connections
#7
REVIEW
Manuela Pennisi, Alessia Bramanti, Mariagiovanna Cantone, Giovanni Pennisi, Rita Bella, Giuseppe Lanza
Celiac disease (CD) can be considered a complex multi-organ disorder with highly variable extra-intestinal, including neurological, involvement. Cerebellar ataxia, peripheral neuropathy, seizures, headache, cognitive impairment, and neuropsychiatric diseases are complications frequently reported. These manifestations may be present at the onset of the typical disease or become clinically evident during its course. However, CD subjects with subclinical neurological involvement have also been described, as well as patients with clear central and/or peripheral nervous system and intestinal histopathological disease features in the absence of typical CD manifestations...
2017: Frontiers in Neuroscience
https://www.readbyqxmd.com/read/28928249/refractory-coeliac-disease-or-is-it
#8
Chidi Amadi, Simon Anderson
A previously healthy 33-year-old man presented with a 3-month history of nausea, anorexia and weight loss. Coeliac disease was diagnosed at another hospital with positive serology and D2 biopsies and he was started on a gluten-free diet. The details of these tests were not available to us. Despite good adherence to a gluten-free diet, he continued to lose weight and became anaemic. A repeat gastroscopy showed D2 ulcers. Helicobacter pylori infection was excluded, coeliac serology remained negative but D2 biopsies showed partial duodenal villous flattening with intraepithelial lymphocytosis...
September 19, 2017: BMJ Case Reports
https://www.readbyqxmd.com/read/28927776/-gluten-is-the-information-available-on-the-internet-valid
#9
T Banti, L Fievet, A Fabre
BACKGROUND: Internet provides easy access to health information, but the quality and validity of this information vary. OBJECTIVES: Evaluate the quality of website structures and the information provided on celiac disease (CD), gluten sensitivity (GS), and wheat allergy (WA). MATERIALS AND METHODS: The websites addressing CD, GS, and WA appearing on the first two pages of Google, Yahoo, and Bing from seven selected queries were investigated...
September 15, 2017: Archives de Pédiatrie: Organe Officiel de la Sociéte Française de Pédiatrie
https://www.readbyqxmd.com/read/28927617/comparative-study-of-the-effect-of-starches-from-five-different-sources-on-the-rheological-properties-of-gluten-free-model-doughs
#10
Duqin Zhang, Taihua Mu, Hongnan Sun
We investigated the effect of wheat (WS), corn (CS), tapioca (TS), sweet potato (SS) and potato (PS) starches on the rheological properties of starch-hydroxypropylmethylcellulose (HPMC) model doughs. Significant differences were found among model doughs made with different starches in terms of water absorption, development time, and strength. The PS-HPMC dough presented higher maximum creep compliance, followed successively by SS-, TS-, CS-, and WS-HPMC doughs, and the same order was found for the degree of dependence of G' on frequency sweep, suggesting that the resistance to deformation depends on network structure stability...
November 15, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28922261/the-effect-of-gluten-free-diet-on-clinical-symptoms-and-the-intestinal-mucosa-of-patients-with-potential-celiac-disease
#11
Roberta Mandile, Valentina Discepolo, Serena Scapaticci, Maria Rosaria Del Vecchio, Maria Antonia Maglio, Luigi Greco, Riccardo Troncone, Renata Auricchio
In this prospective study, we evaluated the effect of gluten free diet (GFD) in a cohort of 65 children with potential celiac disease (PCD). Patients received GFD for signs/symptoms (N = 47) or parents' choice (N = 18). Most frequent signs/symptoms were low Body Mass Index (BMI) (36%), recurrent abdominal pain (34%) and diarrhea (19%). Of the 35/47 patients followed-up on GFD, only 54% (19/35) showed a complete clinical response. In 9/65 patients an intestinal biopsy was also performed after at least one year of GFD...
September 16, 2017: Journal of Pediatric Gastroenterology and Nutrition
https://www.readbyqxmd.com/read/28921815/low-gluten-non-transgenic-wheat-engineered-with-crispr-cas9
#12
Susana Sánchez-León, Javier Gil-Humanes, Carmen V Ozuna, María J Giménez, Carolina Sousa, Daniel F Voytas, Francisco Barro
Celiac disease is an autoimmune disorder triggered in genetically predisposed individuals by the ingestion of gluten proteins from wheat, barley, and rye. The -gliadin gene family of wheat contains four highly stimulatory peptides, of which the 33-mer is the main immunodominant peptide in celiac patients. We designed two sgRNAs to target a conserved region adjacent to the coding sequence for the 33-mer in the -gliadin genes. Twenty-one mutant lines were generated, all showing strong reduction in -gliadins. Up to 35 different genes were mutated in one of the lines of the 45 different genes identified in the wild type, while immunoreactivity was reduced by 85%...
September 18, 2017: Plant Biotechnology Journal
https://www.readbyqxmd.com/read/28920057/amine-metabolism-is-influenced-by-dietary-protein-source
#13
Soumya K Kar, Alfons J M Jansman, Dirkjan Schokker, Leo Kruijt, Amy C Harms, Jerry M Wells, Mari A Smits
Growth in world population will inevitably leads to increased demand for protein for humans and animals. Protein from insects and blood plasma are being considered as possible alternatives, but more research on their nutritional quality and health effects is needed. Here, we studied the effect of dietary protein source on metabolism and metabolic amine profiles in serum and urine of mice. Groups of mice were fed semi-purified diets containing 300 g/kg of soybean meal, casein, partially delactosed whey powder, spray-dried plasma protein, wheat gluten meal, and yellow mealworm...
2017: Frontiers in Nutrition
https://www.readbyqxmd.com/read/28914314/the-impact-of-extrusion-on-the-nutritional-composition-dietary-fiber-and-in-vitro-digestibility-of-gluten-free-snacks-based-on-rice-pea-and-carob-flour-blends
#14
C Arribas, B Cabellos, C Sánchez, C Cuadrado, E Guillamón, M M Pedrosa
Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%)...
September 15, 2017: Food & Function
https://www.readbyqxmd.com/read/28913843/food-and-functional-dyspepsia-a-systematic-review
#15
REVIEW
K R Duncanson, N J Talley, M M Walker, T L Burrows
BACKGROUND: Functional dyspepsia (FD) is a debilitating functional gastrointestinal disorder characterised by early satiety, post-prandial fullness or epigastric pain related to meals, which affects up to 20% of western populations. A high dietary fat intake has been linked to FD and duodenal eosinophilia has been noted in FD. We hypothesised that an allergen such as wheat is a risk factor for FD and that withdrawal will improve symptoms of FD. We aimed to investigate the relationship between food and functional dyspepsia...
September 15, 2017: Journal of Human Nutrition and Dietetics: the Official Journal of the British Dietetic Association
https://www.readbyqxmd.com/read/28913792/what-will-be-the-benefits-of-biotech-wheat-for-european-agriculture
#16
Agnès E Ricroch
In European countries, wheat occupies the largest crop area with high yielding production. France, a major producer and exporter in Europe, ranks the fifth producer worldwide. Biotic stresses are European farmers' major challenges (fungal and viral diseases, and insect pests) followed by abiotic ones such as drought and grain protein composition. During the last 40 years, 1136 scientific articles on biotech wheat were published by USA followed by China, Australia, Canada, and European Union with the UK. European research focuses on pests and diseases resistances using widely marker-assisted selection (MAS)...
2017: Methods in Molecular Biology
https://www.readbyqxmd.com/read/28913337/new-insights-into-the-pathogenesis-of-celiac-disease
#17
REVIEW
Valli De Re, Raffaella Magris, Renato Cannizzaro
Celiac disease (CD) is an autoimmune and multisystem gluten-related disorder that causes symptoms involving the gastrointestinal tract and other organs. Pathogenesis of CD is only partially known. It had been established that ingestion of gluten proteins present in wheat and other cereals are necessary for the disease and develops in individuals genetically predisposed carrying the DQ2 or DQ8 human leukocyte antigen haplotypes. In this review, we had pay specific attention on the last discoveries regarding the three cellular components mainly involved in the development and maintenance of CD: T-cells, B-cells, and microbioma...
2017: Frontiers in Medicine
https://www.readbyqxmd.com/read/28912827/development-of-taqman-probes-targeting-the-four-major-celiac-disease-epitopes-found-in-%C3%AE-gliadin-sequences-of-spelt-triticum-aestivum-ssp-spelta-and-bread-wheat-triticum-aestivum-ssp-aestivum
#18
Benjamin Dubois, Pierre Bertin, Yordan Muhovski, Emmanuelle Escarnot, Dominique Mingeot
BACKGROUND: Celiac disease (CD) is caused by specific sequences of gluten proteins found in cereals such as bread wheat (Triticum aestivum ssp. aestivum) and spelt (T. aestivum ssp. spelta). Among them, the α-gliadins display the highest immunogenicity, with four T-cell stimulatory epitopes. The toxicity of each epitope sequence can be reduced or even suppressed according to the allelic form of each sequence. One way to address the CD problem would be to make use of this allelic variability in breeding programs to develop safe varieties, but tools to track the presence of toxic epitopes are required...
2017: Plant Methods
https://www.readbyqxmd.com/read/28905102/digestive-system-in-psoriasis-an-update
#19
REVIEW
Daniel Pietrzak, Aldona Pietrzak, Dorota Krasowska, Andrzej Borzęcki, Kinga Franciszkiewicz-Pietrzak, Beata Polkowska-Pruszyńska, Maja Baranowska, Kristian Reich
Psoriasis is a chronic inflammatory immune-mediated disorder associated and often coexisting with many other immune-related clinical conditions including those affecting the gastrointestinal tract. Data obtained from the reviewed literature suggest an association between psoriasis and pathologies of the oral cavity, both psoriasis-specific lesions, as well as non-specific, such as geographic tongue or fissured tongue. These findings show the importance of thorough examination of oral mucosa in psoriatic patients...
September 13, 2017: Archives of Dermatological Research
https://www.readbyqxmd.com/read/28899487/discovery-cloning-and-characterisation-of-proline-specific-prolyl-endopeptidase-a-gluten-degrading-thermo-stable-enzyme-from-sphaerobacter-thermophiles
#20
Radhakrishna Shetty, Mike Vestergaard, Flemming Jessen, Per Hägglund, Verena Knorr, Peter Koehler, H S Prakash, Timothy John Hobley
Gluten free products have emerged during the last decades, as a result of a growing public concern and technological advancements allowing gluten reduction in food products. One approach is to use gluten degrading enzymes, typically at low or ambient temperatures, whereas many food production processes occur at elevated temperature. We present in this paper, the discovery, cloning and characterisation of a novel recombinant thermostable gluten degrading enzyme, a proline specific prolyl endoprotease (PEP) from Sphaerobacter thermophiles...
December 2017: Enzyme and Microbial Technology
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