Gluten cause of occurrence celiac disease

Abstract

Introduction. Gluten is a nutritional term used to refer to certain cereal prolamins, rye, barley and oats. It refers to the combined gliadin (prolamin) and glutenin fraction of wheat and displays unique structure building properties, three-dimensional protein network-forming properties being utilized in baking applications to create viscoelastic dough matrices, includes water binding and viscosity yielding, which make gluten a widely used food additive. They are highly resistant to hydrolysis mediated by proteases of the human gastrointestinal tract. Large gluten peptides as gliadin escape gastric digestion and accumulate in the small intestine. These characteristics could help in breaking the tolerance to this food antigen, when the immune system is activated, as can happen during an enteric infection, affect the intestinal permeability and modify the gut microbial activity. Undigested gluten containing carbohydrates entering the colon may be digested within the colon by the colonic bacterial flora, leading to fermentation and an increased in colonic gas, causing bloating and excess flatus. Celiac disease (CD) is a common immune-mediated enteropathy, which occurs following exposure to gluten in genetically susceptible individuals. Aim of the study. The purpose of the study is to determine the link between gluten and celiac disease by studying the protein properties of gluten. Materials and methods. The study was performed on 7798 persons aged 6 years or older. Serum samples from all participants were tested for immunoglobulin A (IgA) tissue transglutaminase antibodies. Based on the results about prior diagnosis of CD and use of a gluten-free diet (GFD). CD was defined as having either double-positive serology or other health-care professional and being on a GFD (reported clinical diagnosis of CD).Results. CD was found in 35 participants, 29 of whom were unaware of their diagnosis. Median age was 45 years (interquartile range 23-66 years), 20 were women, and 29 were non-Hispanic white. Clinical presentation CD is diagnosed more frequently in women with a female-to-male ratio ranging from 2:1 to 3:1. However, based on serological screening, the actual female-tomale ratio is 1.5:1. The prevalence of CD in the United States was 0.71% (95% confidence interval (CI), 0.58-0.86%), with 1.01% (95% CI, 0.78-1.31%) among non-Hispanic whites. In all participants reported following a GFD, which corresponded to a prevalence of 0.63% (95% CI, 0.36-1.07%). Conclusions. The number of people diagnosed with gluten intolerance is increasing. Most cases were undiagnosed. CD was rare among minority groups. Thus, there is a need for more effective and novel approaches to treat gluten-related disorders. Therefore, by understanding principal properties of gluten open some possibilities for therapeutic approaches.