Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease
DOI: 10.1016/J.COFS.2019.02.003
关键词: Gluten 、 Immune reaction 、 Wheat allergy 、 Gut flora 、 Disease 、 Immunology 、 Biology 、 Immune system
摘要: Wheat is one of the major sources nutrients for world population, but its consumption may cause inflammatory immune reactions such as wheat allergy, celiac disease or non-celiac gluten/wheat sensitivity in predisposed individuals. Various proteins including gluten and non-gluten have been identified triggering factors. With mounting evidence pointing to an increasing prevalence adverse wheat, recent research efforts aim at elucidating underlying causes. Multidisciplinary approaches toward a better understanding complex interactions between immunoreactive components cereals human gastrointestinal systems, contribution gut microbiota, will be key devising novel preventive therapeutic strategies at-risk
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