Gluten genetics

Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The only treatment for celiac disease is a strict gluten-free diet for life. This paper presents a systematic review of the scientific literature on the safety of pure oats for individuals with celiac disease, which historically has been subject to debate. 

Dermatitis herpetiformis1 is a condition of the skin that is also triggered by the ingestion of gluten in genetically susceptible individuals and is considered a dermatological form of celiac disease (Abenavoli et ah, 2006 Alaedini and Green, 2005 Briani et ah, 2008 Losowsky, 2008). 

Celiac disease is a genetically dependent disease. In people who are genetically predisposed, the consumption of cereal products containing gluten leads to atrophy of villi structure with compensational crypts hyperplasia and massive lymphocytic infiltration around the lamina propria of the mucosa. The consecutive introduction of gluten into the diet results in the recurrence of histopathological changes (Kaukinen et al., 2002). 

Much of the work on the genetics of gluten proteins related... 

Q14 It is possible but unlikely. There is evidence of a genetic predisposition to celiac disease and the onset of symptoms can be triggered in susceptible individuals by an environmental event. The amount of gluten that can be taken by a susceptible individual, without provoking symptoms, varies greatly some patients are much more sensitive than others and the immune reactivity... 

Celiac disease occurs in genetically predisposed subjects as a consequence of an inappropriate T-ceH-mediated immune response to the ingestion of gluten from wheat and to similar proteins in barley and rye. 

Celiac disease, now called sprue or gluten enteropathy, is probably due to a genetic flaw that entails immune system dysfunction. The people who get this disease have bowel reactions to the chemical gliaden in the gluten of wheat, barley, rye, and oats, with inflammation and mild-to-severe damage to the small intestinal wall. Symptoms include irritability, abdominal distress and distention, vomiting, diarrhea, terrible gas problems, and weight loss. 

Polymers derived from renewable resources (biopolymers) are broadly classified according to the method of production (1) Polymers directly extracted/ removed from natural materials (mainly plants) (e.g. polysaccharides such as starch and cellulose and proteins such as casein and wheat gluten), (2) polymers produced by "classical" chemical synthesis from renewable bio-derived monomers [e.g. poly(lactic acid), poly(glycolic acid) and their biopolyesters polymerized from lactic/glycolic acid monomers, which are produced by fermentation of carbohydrate feedstock] and (3) polymers produced by microorganisms or genetically transformed bacteria [e.g. the polyhydroxyalkanoates, mainly poly(hydroxybutyrates) and copolymers of hydroxybutyrate (HB) and hydroxyvalerate (HV)] [4]. 

Because of their functional importance, the gluten proteins have been studied in detail using genetical, molecular, biochemical, and biophysical approaches. This has revealed details of the numbers and locations of their controlling genes loci, their amino acid sequences, their conformations, and their relationship to various functional properties [39]. 

Coeliac disease. Autoimmune disease that affects the small intestine in genetically predisposed individuals, caused by eating foods that contain gluten. The disease causes villous atrophy of the intestinal mucosa, causing reduced absorption of nutrients. 

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