Gastroenterology

Arthritis drug could let coeliac patients eat gluten

Tofacitinib, a Janus kinase inhibitor approved to treat rheumatoid arthritis and bowel diseases, may allow patients with celiac disease to eat gluten without experiencing intestinal and extraintestinal symptoms. A case report ...

Diseases, Conditions, Syndromes

New mouse model for celiac disease to speed research on treatments

Researchers at the University of Chicago have developed the first truly accurate mouse model of celiac disease. The animals have the same genetic and immune system characteristics as humans who develop celiac after eating ...

Diseases, Conditions, Syndromes

Bacterial link in celiac disease

Bacterial exposure has been identified as a potential environmental risk factor in developing coeliac disease, a hereditary autoimmune-like condition that affects about one in 70 Australians.

Inflammatory disorders

Comparing heirloom and modern wheat effects on gut health

Amid concerns about gluten sensitivity, increasing numbers of people are avoiding wheat. Most have not been diagnosed with a wheat-related medical condition, yet they seem to feel better when they don't eat gluten-containing ...

Health

How does a piece of bread cause a migraine?

Migraine is the third most prevalent illness in the world and causes suffering for tens of millions of people. In fact, nearly 1 in 4 U.S. household includes someone with migraines.

Health

Celiac disease screening for family members

Celiac disease is an immune reaction to eating gluten. A recent Mayo Clinic study found that this autoimmune disease tends to run in families. Researchers say screening family members of celiac disease patients could prevent ...

Health

Gluten-free diets won't help healthy guts

Healthy people who avoid gluten by choice may not get any benefit from the gluten-free restriction on their diet, according to new research.

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Gluten

Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.

Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) compose about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from gluten.

This text uses material from Wikipedia, licensed under CC BY-SA