The Gliadin Hydrolysis Capacity of
Caco-2 cells
gliadin
non-celiac wheat sensitivity
probiotics
Journal
Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595
Informations de publication
Date de publication:
16 Jun 2023
16 Jun 2023
Historique:
received:
27
04
2023
revised:
12
06
2023
accepted:
13
06
2023
medline:
29
6
2023
pubmed:
28
6
2023
entrez:
28
6
2023
Statut:
epublish
Résumé
Non-celiac wheat sensitivity (NCWS) is a poorly understood gluten-related disorder (GRD) and its prominent symptoms can be ameliorated by gluten avoidance. This study aimed to determine the effectiveness of a probiotic mixture in hydrolyzing gliadin peptides (toxic components of gluten) and suppressing gliadin-induced inflammatory responses in Caco-2 cells. Wheat dough was fermented with a probiotic mix for 0, 2, 4, and 6 h. The effect of the probiotic mix on gliadin degradation was monitored by SDS-PAGE. The expression levels of IL-6, IL-17A, INF-γ, IL-10, and TGF-β were evaluated using ELISA and qRT-PCR methods. According to our findings, fermenting wheat dough with a mix of 4 h fermentation of wheat flour with the proposed probiotic mix might be a good strategy to develop an affordable gluten-free wheat dough for NCWS and probably other GRD patients.
Sections du résumé
BACKGROUND
BACKGROUND
Non-celiac wheat sensitivity (NCWS) is a poorly understood gluten-related disorder (GRD) and its prominent symptoms can be ameliorated by gluten avoidance. This study aimed to determine the effectiveness of a probiotic mixture in hydrolyzing gliadin peptides (toxic components of gluten) and suppressing gliadin-induced inflammatory responses in Caco-2 cells.
METHODS
METHODS
Wheat dough was fermented with a probiotic mix for 0, 2, 4, and 6 h. The effect of the probiotic mix on gliadin degradation was monitored by SDS-PAGE. The expression levels of IL-6, IL-17A, INF-γ, IL-10, and TGF-β were evaluated using ELISA and qRT-PCR methods.
RESULTS
RESULTS
According to our findings, fermenting wheat dough with a mix of
CONCLUSIONS
CONCLUSIONS
4 h fermentation of wheat flour with the proposed probiotic mix might be a good strategy to develop an affordable gluten-free wheat dough for NCWS and probably other GRD patients.
Identifiants
pubmed: 37375673
pii: nu15122769
doi: 10.3390/nu15122769
pmc: PMC10301210
pii:
doi:
Substances chimiques
Gliadin
9007-90-3
Interleukin-10
130068-27-8
Interleukin-17
0
Interleukin-6
0
Glutens
8002-80-0
Transforming Growth Factor beta
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Gastroenterology and Liver Diseases Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
ID : 24221
Organisme : the Italian Health Ministry, Grant PE-2016-02363692 "Non-celiac gluten sensitivity (NCGS): is gluten the true culprit? A clinical and immunological study on the tolerability of different wheat grains in NCGS patients".
ID : 2016-02363692
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