Amylase–Trypsin Inhibitors in Wheat and Other Cereals as Potential Activators of the Effects of Nonceliac Gluten Sensitivity
| Autor: | Lara Manyes, Jordi Mañes, Yolanda Reig-Otero |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Allergy Glutens Medicine (miscellaneous) Disease Food Intolerance digestive system Proinflammatory cytokine 03 medical and health sciences 0302 clinical medicine Genetic predisposition Animals Humans Medicine Amylase Enzyme Inhibitors Intestinal Mucosa Immunity Mucosal Triticum Plant Proteins chemistry.chemical_classification Nutrition and Dietetics Innate immune system biology business.industry Secale Toll-Like Receptors nutritional and metabolic diseases Hordeum medicine.disease Gluten Immunity Innate digestive system diseases 030104 developmental biology Gastrointestinal disorder chemistry Immunology biology.protein 030211 gastroenterology & hepatology alpha-Amylases Edible Grain Trypsin Inhibitors business |
| Zdroj: | Journal of Medicinal Food. 21:207-214 |
| ISSN: | 1557-7600 1096-620X |
| DOI: | 10.1089/jmf.2017.0018 |
| Popis: | Nonceliac gluten sensitivity (NCGS) is a gluten-related gastrointestinal disorder distinct from celiac disease (CD) and gluten allergy that is not easy to diagnose due to the lack of biomarkers. It is characterized by intestinal symptoms and extraintestinal manifestations with the consumption of gluten-containing foods. In contrast to CD, NCGS patients do not present a genetic predisposition or intestinal villi atrophy. Recent studies question the proinflammatory triggering activity of α-gliadin fraction contained in wheat, since it has been demonstrated that the amylase-trypsin inhibitors (ATIs) exert a strong activating effect on the innate immune response. We aimed to analyze the role of ATIs in the activation of innate immunity and in the development of the symptoms characteristic of NCGS. A systematic literature search was made using databases such as MEDLINE, SciELO, Science Direct, and Scopus, with focus on key words such as "amylase-trypsin inhibitors," "wheat," "gluten," and "celiac." Many studies are available on the structure, inhibition mechanism, and immune system effects of ATIs, mainly focused on IgE-mediated reactions. Recently, with the increase of NCGS interest, has increased the literature on the capacity of ATIs contained in wheat to activate the innate immune system. Literature published to date questions the relationship between activation of the innate immune system and gluten in NCGS. ATIs may have acted as interfering contaminant of gluten and appear as potential activator of innate immunity in NCGS patients. In view of their potential impact, more interventional studies are needed to demonstrate the proinflammatory effect of ATIs. |
| Databáze: | OpenAIRE |
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