Leading article
Getting to grips with gluten
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Introduction |
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Ever since Dicke and coworkers identified gluten as the
precipitating agent in coeliac disease (CD),1 2 enormous
effort has been invested to identify the elements within gluten that are responsible for eliciting the enteropathy. This has been a frustrating endeavour because of the unusual chemistry and huge complexity of gluten proteins. Gluten consists of the alcohol-water extractable fraction of monomeric gliadins and the alcohol-water unextractable fraction of glutenins cross linked into polymers by
intermolecular disulphide bonds. The gliadins can be subdivided on the
basis of their amino acid sequences into 
/
gliadins, 
gliadins, and 
gliadins, while glutenins can be subdivided into low
(LMW) and high (HMW) molecular weight glutenins. Importantly, there are
numerous variants of each type of gliadins and glutenins in a single
wheat variety. Early feeding studies indicated that both gliadin and
glutenin fractions were harmful to coeliac patients.2 3 Results with glutenins, however, should be interpreted
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(2003). An immunodominant DQ8 restricted gliadin peptide activates small intestinal immune response in in vitro cultured mucosa from HLA-DQ8 positive but not HLA-DQ8 negative coeliac patients. Gut
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[Abstract] [Full Text] -
Shan, L., Molberg, O., Parrot, I., Hausch, F., Filiz, F., Gray, G. M., Sollid, L. M., Khosla, C.
(2002). Structural Basis for Gluten Intolerance in Celiac Sprue. Science
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[Abstract] [Full Text]
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