Proteins in Cosmetics
E. Desmond Goddard, James V. Gruber in Principles of Polymer Science and Technology in Cosmetics and Personal Care, 1999
Wheat gluten is a unique cereal protein owing to its property of high elasticity when hydrated. This elasticity allows the formation of gas cells in flour dough and is the main factor responsible for the texture of bread. Wheat gluten is a protein-lipid-carbohydrate complex, formed when flour is hydrated; when the starch is washed away with more water, the gluten coheres as an elastic, insoluble, rubber-like mass, which can be dried to give a cream-colored powder (19). The major proteins responsible for the properties of gluten may be fractionated into two components: gliadin, which is soluble in neutral ethanol, and glutenin, the alcohol-insoluble component. Gliadin consists mainly of many different single-chain proteins of relatively low molecular weight whose conformations are stabilized by intramolecular disulfide bonds. Glutenin is made of subunits of many sizes, joined through disulfide bonds into proteins with molecular weights ranging into the millions (20). Similarities between glutenin’s subunits and gliadin molecules have led to the theory that glutenin consists, at least in part, of gliadin-like subunits joined by intermolecular disulfide bonds (Fig. 2).
High Consumption of Whole Grains
John J.B. Anderson, Marilyn C. Sparling in The Mediterranean Way of Eating, 2014
Gluten is a protein found in certain grains and grain products, including wheat, barley, and rye. Individuals of any age can become sensitive to gluten and develop celiac disease (also called celiac sprue and gluten-sensitive enteropathy). In this condition, the body’s immune system attacks the gluten in foods and damages the small intestine. The ongoing damage results in chronic inflammation, and the body loses its ability to absorb nutrients efficiently from food. Symptoms of celiac disease vary widely, from mild to severe, and can include abdominal pain, bloating, weight loss, and diarrhea. Following a lifelong gluten-free diet is the only treatment. Fortunately, the number and variety of gluten-free foods on the market has been increasing dramatically. However, this does not mean all gluten-free foods are healthy. It remains important to consider the whole food and its other ingredients to see how it fits with a healthy overall dietary plan. Some gluten-free foods are made with refined grains and not enriched or fortified with important vitamins and minerals. These foods may also be high in fat and sugar and low in fiber. For individuals who do not have celiac disease, there is typically little benefit to eating a gluten-free diet.
Nutrition and Gastrointestinal Disorders
David Heber, Zhaoping Li in Primary Care Nutrition, 2017
Gluten is the major protein component of wheat, rye, and barley (Kumar and Wijmenga 2011). Gluten enteropathy, also called celiac disease, is an immune-mediated disease of the intestines that is triggered by the ingestion of gluten in genetically susceptible individuals. Genetic predisposition plays a key role in celiac disease. Gluten enteropathy is strongly associated with specific human leukocyte antigen (HLA) class II genes located on chromosome 6p21. Approximately 95% of celiac disease patients express HLA-DQ2, and the remaining patients are usually HLA-DQ8 positive. However, the HLA-DQ2 allele is common and is carried by approximately 30% of Caucasian individuals. Thus, HLA-DQ2 or HLA-DQ8 is necessary for disease development but is not sufficient for disease development; its estimated risk effect is only 36–53%. An additional 13 celiac disease risk loci have been identified, but the genetic causes of celiac disease are still not established (Trynka et al. 2011). Diagnosis is established by small intestinal biopsy.
An updated overview on celiac disease: from immuno-pathogenesis and immuno-genetics to therapeutic implications
Published in Expert Review of Clinical Immunology, 2021
Paolo D’Avino, Gloria Serena, Victoria Kenyon, Alessio Fasano
One feature that makes CD a unique autoimmune disease is the known causative agent, gluten. Gluten is the major protein of wheat grains and it is composed by hundreds of distinct proteins such as gliadin and glutenin. It is found in common grains like wheat, rye and barley and it is formed by numerous proteins containing antigenic epitopes for patients with CD [17]. The wheat kernel contains 8%-15% of protein, out of 90% is gluten and the 10% remaining is albumin. Other grains such as rye and barley contain similar proteins (secalin and hordein). Furthermore, there are other hybrid species of cereals which contain gluten such as triticale (which comes from the cross between wheat and rye), or other derivatives of wheat, such as kamut (Triticum turgidum) and spelt (Triticum spelta), which contain gluten as well [18].
Faces of antibody in immunopathology and immunotherapy
Published in International Reviews of Immunology, 2018
Gluten is a protein present in major food grains such as wheat, barley, and rye; many individuals develop a gluten intolerance or sensitivity. Individuals with a gluten intolerance or sensitivity start developing an antibody against gluten. Upon intake of gluten-containing food, the gluten-specific antibodies start damaging gut lining, which causes Coeliac disease. The action of gluten antibodies is not limited to gut pathology; it also affects other organ system and physiological function. The second review article in this issue, by Graziano and Rossi [2], focuses on gluten sensitivity. The authors describe two contrasting features associated with gluten sensitivity: the cutaneous manifestations with Coeliac disease, and cutaneous manifestations without Coeliac disease, also known as non-Coeliac gluten sensitivity. The review also discusses how the arms of immunity shape the disease, and various known and unknown immunological facets link to gluten sensitivity. This review may be useful to clinical researchers and fundamental researchers who are working in the fields of clinical immunology, allergy, and human physiology (Figure 1).
Gluten-free diet attenuates the impact of exogenous vitamin D on thyroid autoimmunity in young women with autoimmune thyroiditis: a pilot study
Published in Scandinavian Journal of Clinical and Laboratory Investigation, 2022
Robert Krysiak, Karolina Kowalcze, Bogusław Okopień
Throughout the study, both groups were treated with exogenous vitamin D, administered at the daily dose of 100 µg [4000 IU] once daily in the morning. Over the entire study period, group A used gluten-free bread and avoided other cereals containing gluten such as cakes, biscuits, macaroni, spaghetti, as well as all other foods containing wheat or barley. Patients were requested to consume gluten-free products manufactured by certified producers of gluten-free food (Incola, Balviten, Bezgluten, Schär and Sano Gluten Free), providing gluten-free labeling on their products. In turn, individuals from group B continued their regular diet. Compliance with vitamin D supplementation was assessed every two months by counting the number of residual tablets. The daily intake of vitamin D contained in food was calculated by analysis of individual dietary questionnaires. During each visit, women were asked to fill in a questionnaire evaluating how often in the past two months they had consumed each of the most commonly used meals of Polish cuisine. The questionnaire included also questions on the use of gluten-free products and their adherence to the diet. Dietary counseling was provided and adherence to the gluten-free diet was assessed by a certified nutritionist cooperating with our research team.
Related Knowledge Centers
- Coeliac Disease
- Glutenin
- Prolamin
- Protein
- Rye
- Grain
- Glutelin
- Wheat
- Common Wheat
- Oat