No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Wheat Protein Show Growth-factor like Activity in the Gut

Celiac.com 04/23/2007 - A study published in a recent issue of the journal Gut suggests that wheat gliadin might trigger pathological development in mucosal cells that are already abnormal, but otherwise tolerated, within the intestinal tracts of individuals with celiac disease.

Researchers at the Universita degli Studi di Napoli Federico II in Naples, Italy, led by Dr. Salvatore Auricchio looked at the effects of gliadin peptides on various cell lines and celiac mucosal cells in culture.

More specifically, the study evaluated the effects of gliadin and affiliated toxic peptides such as A-gliadin P31-43 on endocytosis, cell proliferation, apoptosis, cytoskeleton rearrangements, and activation of epidermal growth factor receptor (EGFR).

The researchers report that gliadin peptides induce EGF-like effects across a wide range of cell types. Actin rearrangements and cell proliferation are examples of these effects. Also, they state that gliadin peptides act not as ligands of the EGF receptor, but that they actually inhibit EGFR endocytosis.

Ads by Google:

According to the research team, these observations of gliadin-induced delay of EGFR endocytosis, along with S-phase entry of epithelial intestinal cells, clearly indicate that EGFR plays a role in celiac disease. Dr. Auricchio proffers that a genetic factor in celiacs may bring about deregulated activity in the endocytotic pathway that is compensated in the absence of gliadin.

The study concludes that wheat gliadin slows receptor deactivation of Epidermal Growth Factor. This may explain how wheat gliadin and related cereal prolamines trigger rapid increase in cell growth and associated disease activity in people with celiac disease.

Gut 2007;56:480-488.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


There are plenty of people that have gone gluten free without the official diagnosis because a gluten challenge would make them too sick. I think you are the only one that will know if it's right for you. There are some benefits to getting diagnosed as either celiac or NCGS. 1. If you are...

Oh, I would hate to have you test negative because your gluten challenge was not long enough. http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ https://www.beyondceliac.org/celiac-disease/Testing-and-Diagnosis/The-Gluten-Challenge/1510/ https://www.ncbi.nlm.nih.gov/p...

thank you guys. I'm hoping the Gi will call back tomorrow. I'm getting the kitchen totally gluten free, except for a few things my sister who is a bit disabled is going to have. But no bread, flour, pasta and most other things will not have gluten. And my daughter doesn't go to school, she d...

Unprocessed food is great, but a life without chocolate no way! Am sure you will find a suitable brand. I don't eat Lindt, think they may use barley, others may know more. The Moser Roth are Aldi own brand. Looks like Aldi aren't in CR so not an alternative for you sorry. Maybe chec...

Ok guys, I'm not an expert. Maybe it was really just cc as Matt said. Or my body is just too sensitive now and this thing is too artificial/chemical. I feel that real unprocessed food is better for me now. It won't be a problem to find another brand. The Moser Roth doesn't sound familiar t...