Metabolism of wheat proteins by intestinal microbes: Implications for wheat related disorders

• Published in: Gastroenterología y hepatología Vol. 42; no. 7; p. 449
• Main Authors: Caminero, Alberto, Verdu, Elena F
• Format: Journal Article
• Language: English
• Published: Spain 01.08.2019
• Subjects: Adaptive Immunity; Bacteria - metabolism; Celiac Disease - diet therapy; Celiac Disease - metabolism; Celiac Disease - microbiology; Diet, Gluten-Free; Food Hypersensitivity - diet therapy; Food Hypersensitivity - microbiology; Food Hypersensitivity - prevention & control; Gastrointestinal Microbiome; Glutens - adverse effects; Humans; Immunity, Innate; Plant Proteins - immunology; Plant Proteins - metabolism; T-Lymphocytes - immunology; Triticum - adverse effects; Triticum - immunology; Trypsin Inhibitors - adverse effects; Trypsin Inhibitors - metabolism; Wheat Germ Agglutinins - adverse effects; Wheat Germ Agglutinins - metabolism; Amylase trypsin inhibitors; Celiac disease; Degradación bacteriana; Bacterial degradation; Microbial metabolism; Wheat sensitivity; Metabolismo microbiano; Gluten; Sensibilidad al trigo; Enfermedad celíaca; Inhibidores de tripsina-amilasa

Wheat is a common cereal in the Western diet and an important source of protein as well as fiber. However, some individuals develop adverse reactions to a wheat-containing diet. The best characterized is celiac disease which develops after intake of gluten in individuals with genetic predisposition....