Gliadin proteolytical resistant peptides: the interplay between structure and self-assembly in gluten-related disorders.

ABSTRACT: In recent years, the evaluation of the structural properties of food has become of crucial importance in the understanding of food-related disorders. One of the most exciting systems is gliadin, a protein in wheat gluten, that plays a protagonist role in gluten-related disorders with a worldwide prevalence of 5%, including autoimmune celiac disease (CeD) (1%) and non-celiac wheat sensitivity (0.5-13%). It is accepted that gliadin is not fully digested by humans, producing large peptides that reach the gut mucosa. The gliadin peptides cross the lamina propria eliciting different immune responses in susceptible patients. Many clinical and biomedical efforts aim to diagnose and understand gluten-related disorders; meanwhile, the early stages of the inflammatory events remain elusive. Interest

SUBMITTER: Herrera MG 

PROVIDER: S-EPMC8724473 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature