Wheat-based gluten and its association with pathogenesis of celiac disease: a review. Issue 1 (31st December 2023)

• Record Type: Journal Article
• Authors: Iqra, ; Sughra, Kalsoom; Ali, Anwar; Afzal, Fareed; Yousaf, Muhammad Jameel; Khalid, Waseem; Faizul Rasul, Hadiqa; Aziz, Zaira; Aqlan, Faisal Mohammed; Al-Farga, Ammar; Arshad, Ammara
• Is Part Of: International journal of food properties. Volume 26:Issue 1(2023)
• Page Start: 511
• Page End: 525
• Publication Date: 2023-12-31
• Subjects: Gluten protein -- gluten purification -- celiac disease -- intestinal permeability -- gluten intolerance; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2023.2169709
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: In this review, different extraction techniques of bioactive protein gluten from wheat and their association in the pathogenesis of celiac disease have been updated. Wheat gluten is an important constituent of whole-grain wheat. It comprises two subunits named as alpha-subunit and beta-subunit. Due to its importance in nutritional and pharmaceutical biochemistry, it gains much attention in molecular biology. This study compares different techniques used for isolation, purification, and identification of gluten protein from wheat. Different conventional approaches had been used to characterize gluten, but due to certain limitations and risk assessment, recent and advanced techniques have taken their place. Moreover, gluten seeks its intention as it may cause different allergic responses e.g., gluten intolerance and celiac disease in humans due to absence or low level of enzymes required for is proper digestion. Certain treatments based on different modification techniques cure these allergic reactions. These modifications include genetic modifications and generation of different immune responses in body to combat these diseases. Intestinal permeability and cytokine-based modifications in T-cells are essential to become resistant against gluten intolerance and celiac disease. However, vaccine development is on the way to treat patients suffering from these diseases. In conclusion, being a vital part of an important staple food, gluten characterization and disease treatment is a significant step. It will help in improving quality of wheat gluten and patients to fight against certain health disorders.