Relation of Antigliadin Antibodies to Gluten-Sensitive Enteropathy
Tadeusz P. Chorzelski, Ernst H. Beutner, Vijay Kumar, Tadeusz K. Zalewski in Serologic Diagnosis of Celiac Disease, 2020
Berger4 was the first author to report on “precipitins” against cereals, and from this work many have tried to improve the relatively laborious method into a clinically useful and reliable determination. The mere fact that cereal proteins are not toxic to most individuals of the population convinced Berger that an allergic reaction was the basis of the intolerance in patients with celiac disease. He made extracts of wheat, barley, oats, and millet and tested them with the sera of patients with a complement fixation test. He demonstrated antibodies against the first three cereals, but not against millet. He also found that the antibodies against avenin from oats disappeared after introduction of gliadin in the diet. They reappeared after gliadin withdrawal from the diet. Once again he saw evidence for an allergic pathogenesis as he explained his observation as a sensitization reaction against the wheat extracts.
Nutraceutical Herbs and Insulin Resistance
Robert E.C. Wildman, Richard S. Bruno in Handbook of Nutraceuticals and Functional Foods, 2019
Oats, which are considered unique among the cereals, belong to the Poaceae family and are known as “Jai” or “Javi” in the Indian subcontinent. In the mid-1980s, oats were recognized as a healthy food, helping prevent heart disease, and then became more popular in human nutrition. The common oat (Avena sativa) is the most important crop among the cultivated oats. Oats are suitable for human consumption as oatmeal, rolled oats, and other oat-enriched products. Recent studies in food and nutrition have revealed the importance of the various components of oats, such as dietary fiber, especially β-glucan, minerals, and other nutrients.19 Oats and oat-enriched products have been proven to control blood glucose concentrations and to be helpful in the treatment of diabetes. Several studies have suggested that oats and oat-enriched diets can significantly decrease insulin responses, FPG, and PPG in overweight and type 2 diabetic subjects,20–25 which is mainly attributed to the markedly functional properties and enormous importance of β-glucan in human nutrition. β-glucan is a kind of high-molecular-weight polysaccharide exhibiting high viscosity at relatively low concentrations, which can reduce mixing of the food with digestive enzymes and delay gastric emptying. Increased viscosity also retards the absorption of glucose.
Nutrition as treatment
Geoffrey P. Webb in Nutrition, 2019
Coeliac disease results from a hypersensitivity or allergy to a component of the wheat protein, gluten and similar proteins that are found in barley, rye and some other less well-known cereals. Pure oats do not cause symptoms in most people with coeliac disease unless they have been contaminated with wheat; this is despite the presence of proteins in oats of a protein called avenin which is similar to gluten. The disease is sometimes termed gluten-sensitive enteropathy. The disease is classified as a food allergy because it involves an “abnormal immunological response to food”, but it differs from classical allergy e.g. hay fever and does not involve the production of IgE antibodies. It is an example of the other type of food allergy in which symptoms do not develop until some hours after the ingestion of the offending food and may not reach their peak until 48 h or more after ingestion. This is known as delayed-type hypersensitivity (DTH). Exposure to the allergen leads to sensitization of T-cell lymphocytes and, after sensitization, re-exposure to the antigen causes the sensitized T-cells to release inflammatory mediators and cause a localised inflammatory response. Patients with coeliac disease are also more likely to suffer from other autoimmune diseases like type-1 diabetes, thyroiditis, pernicious anaemia and the chronic skin condition dermatitis herpetiformis: the symptoms of this latter condition respond to a gluten-free diet.
Combination of podophyllotoxin and rutin modulate radiation-induced alterations of jejunal proteome in mice
Published in International Journal of Radiation Biology, 2020
Sania Bajaj, Syed Imteyaz Alam, Basir Ahmad, Humaira Farooqi, Manju Lata Gupta
Oat is a mitochondrial enzyme implicated in glutamine, proline or ornithine metabolism to form GI-ARS biomarker citrulline exclusively in intestine (Jeong et al. 2004). Encouraged with the identification of Oat in our current study we checked the effect of radiation on jejunum citrulline and its modulation by G-003M pretreatment. Since the expression of Oat showed maximum modulation at 72 h and 216 h in jejunum tissue, citrulline levels also observed exclusively at corresponding timepoints. The citrulline in the jejunum tissue of mice (Figure 8) significantly decreased 46.80 ± 9.85 pmol/mL at 72 h after lethal exposure to gamma radiation. By 216 h these levels though increased marginally to 68.64 ± 7.54 pmol/mL in mice of the 9 Gy treatment group but remained significantly low as compared to untreated mice (131.08 ± 7.89 pmol/mL). The pretreatment of G-003M attenuated the impact of radiation at 216 h (128.27 ± 9.15 pmol/mL) and the citrulline levels further upregulated to the baseline levels by 840 h (130.80 ± 7.30 pmol/mL). Thus, G-003M treatment before radiation exposure exhibited higher citrulline levels and a higher number of healthy jejunal crypts.
A review on the relationship between gluten and schizophrenia: Is gluten the cause?
Published in Nutritional Neuroscience, 2018
Can Ergün, Murat Urhan, Ahmet Ayer
Celiac disease is a lifelong auto-immune disease diagnosed in patients who possess a genetic predisposition which shows susceptibility to gluten and disruptions in the small intestine. Gluten is found in wheat, barley, oat, and rye. Gluten is characterized as a protein, which stores prolamin and glutelin. The majority of proteins in foods that are responsible for immunological reactions, which lead to the onset of celiac disease, are prolamins. Prolamins are found in varying forms in several grains, such as gliadin in wheat, hordein in barley, secalin in rye, and zein in corn. Gliadin is an essential monomeric protein with a molecular weight ranging between 28 000 and 55 000. It consists of four types: α-, β-, Ɣ-, and ω-. They have high amounts of glutamine and are resistant to gastrointestinal proteolytic enzymes. The most toxic form of gliadin, α-gliadin 33mer, is one of the digestion-resistant gluten peptides that show high reactivity for isolated celiac T cells. It is the main immune-dominant toxic peptide. Other significant types that show toxic effects are α-gliadin p31–43.8–11
Factors associated with patient perceived suboptimal dosing of in-hospital opioid agonist therapy among people who use illicit drugs in Vancouver, Canada
Published in Journal of Addictive Diseases, 2023
Saif-El-Din El-Akkad, Seonaid Nolan, Kanna Hayashi, Huiru Dong, MJ Milloy, Kora Debeck, Lianping Ti
The aforementioned studies have explored and identified some of the challenges associated with successful inpatient induction and long-term maintenance of OAT in hospital settings. Suboptimal in-hospital OAT in the context of pain and withdrawal treatment has been associated with increased risk of using drugs while in hospital or leaving against medical advice, both of which are associated with increased risk of overdose, disease transmission and mortality.21,22 While prescribers may modify doses of OAT based on subjective factors such as how intense they believe the patient’s withdrawal or level of pain to be, patients with more comorbid pain, psychiatric disease or more intense withdrawal may be more likely to perceive their doses as suboptimal.9,23,24 Accordingly, the objective of this study was to identify factors associated with patient perceived suboptimal OAT dosing in a hospital setting among people who use illicit drugs (PWUD) in Vancouver, Canada.
Related Knowledge Centers
- Coeliac Disease
- Gliadin
- Gluten
- Cardiovascular Disease
- Polyploidy
- Species
- Nutrient
- Cholesterol
- Wheat
- Genetic Analysis