Gluten and Gluten-Related Disorders, Animation
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- Опубликовано: 14 окт 2024
- (USMLE topics) What is gluten? Structure of glutens. Pathology of Celiac (Coeliac) disease, wheat allergy. Also includes non-celiac gluten sensitivity.
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Gluten is not a single protein, but a complex mixture of related proteins that constitute the bulk of protein stores in many grains. These proteins belong to 2 main classes: prolamins and glutelins.
Gluten has unique viscosity properties that give the dough its elasticity. Because of its low costs, wheat gluten is widely used as a thickening or binding agent, and to fortify low-protein food products. For this reason, apart from obvious sources, gluten can also be found in a variety of processed foods, including meat and meat substitutes, as well as medications and nutrition supplements.
Prolamins are of most clinical significance when it comes to gluten-related disorders. In wheat they are called gliadin. Proteins similar to gliadin exist in rye, barley, oat, and their derivatives. These proteins are highly polymorphic, meaning there exist many variations of the same protein. Thus, not only different grains, but also different varieties or even different genotypes of the same grain can produce different gluten compounds. Composition of a particular gluten also varies depending on growing conditions and processing technologies.
Prolamins are the main causative agent of celiac disease. Prolamins are rich in the amino acids proline and glutamine, and are therefore highly resistant to digestion by enzymes of the gastrointestinal tract. Partial digestion of prolamins produces a family of small peptides, that can trigger inappropriate immune response in people with celiac disease. These peptides are known as epitopes. A given patient may react only to a few of these peptides. Different patients may react to different peptides. The most toxic epitope, responsible for strongest reactions in most patients, is a 33-amino acids peptide from wheat alpha-2-gliadin.
While it also contains gluten, oat is safe for most people with celiac disease. This is because the prolamin content in oat is significantly lower than that in the other 3 grains, and the number of people reacting to oat epitopes is relatively smaller.
People with celiac disease usually inherit a genetic predisposition to the disease. They have certain receptors that bind strongly to the epitopes and alert the immune system, specifically T-helper cells, to their presence. Activated T-helper cells release inflammatory cytokines, and attract cytotoxic T-cells to the small intestine. This results in inflammation of the mucosa, villous atrophy, and increased gut permeability. Common gastrointestinal symptoms include bloating and abnormal bowel habits.
Wheat gluten is also involved in wheat allergy. Allergy is an immediate abnormal immune response, usually within minutes of ingestion. The mechanism is similar to other food allergies and involves IgE-mediated release of histamine and other inflammatory chemicals from mast cells. Symptoms include itching, swelling, rash, vomiting, diarrhea, and in some cases, life‐threatening anaphylaxis. Gluten, however, is not always the culprit in wheat allergy. Some people react not to gluten, but to other wheat proteins and pollen proteins.
The most common gluten-related disorder is the so-called non-celiac gluten sensitivity. This term includes all reactions to gluten-containing grains that are not celiac disease or wheat allergy. Pathology is not yet understood, and the terminology maybe a misnomer, because other proteins and carbohydrates present in the grains may also be responsible for the symptoms.
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Really good!
This actually explains quite a bit.
If I eat pasta, bread, or any other wheat-product made in America I get super sick to the point of gastrointestinal irritability. Generally, it gets so bad that my body just rejects it outright.
Yet at the same time, if the wheat product is fermented (like beer, soy sauce, or sourdough bread made entirely from homemade starter) I barely notice any issues.
Wheat species from outside the USA also are much kinder to me, notably those around Egypt.
I am definitely "Non-Celiac Gluten Sensitivity" as was told to me by a doctor. I actually did not start out like this, it came to me at age 30 after I had experimented with diets such as Keto and Low Carb. These diets reduced my overall wheat intake altogether for quite a few months (at the time I was mostly eating potato, rice, and oat for starches if any).
This is a wonderful explanation to anyone confused with the difference between celiac disease and gluten intolerance. Great!!!
i ate a choclate cookie yesterday. my whole head feel numb and I been not feeling hungry. have stomach pain and probably brain fog thoughts. Celiac is real.
I am sure I have Non-Celiac Gluten Sensitivity. 2 years ago after my break up I started developing it more noticeably and it caused allergies and acnes to pop up on my face. Now it has decreased but when I consume gluten more than usual, I get some acne due to inflammation, which sucks. I have stick to 1.5 month of gluten-free diet after my diagnosis but then in time of course I returned back to my previous life style. It doesn't affect me much but it is a ticking bomb and you never know which food can make you regret when.
Very clarifying and excellently explained, thank you!👏
Holy shit this is top notch explanation... Wow
I have celiac disease and I can’t have oat barley or wheat
But thank you because all my friends just think I have gluten intolerance when I was diagnosed with celiac just before the march lockdown in 2020 🤦♀️
This is exactly what I was curious about, thank you!
Thanks. That's was helpful
Gluten is a modern-day manipulated protein that never existed before in nature until the giant food and agricultural industry started to hybridize different grains especially wheat to make these grains more easily work to create commercial bread and bakery products.
Gluten is very difficult for humans to digest and even in some dogs, the gluten will destroy the animal's intestines creating a terrible slow painful death for our best furry friend. So if it is happening to animals then what is the undigestible gluten doing to our guts over time including the leaky gut issue of undigested food proteins entering into our blood supply that creates a brand new host of problems such as autoimmune system issues of food allergies and gluten intolerance again all FDA approved of course.
Hello. I have understand that hybridization is actually pretty recent in our history. Agricultural practices and processing methods may be something significant the way we can digest these complex grains. Nowadays many times we are eating enriched flours with synthetic vitamins, additives, etc. And we do not ferment the grains like people have done in the past. Maybe we could thrive recovering traditional methods to prepare these foods. Greetings
Nice content. Appreciable.
Great video!!
Thanks, awesome
I am having severe allergies to wheat
Mashallah
Gluten are the devil !
Oat has no gluten!!!
Sure about that?
Read:
"Are oats gluten-free? Pure oats are gluten-free and safe for most people with gluten intolerance.
However ...., oats are often contaminated with gluten because they may be processed in the same
facilities as gluten-containing grains like wheat, rye, and barley."
@@Gunter_Severloh yes sadly
Really? Tell that to my stomach cramps.
@@theflight5247 hello. I recommend to prepare oats soaking them overnight (if posible added a tlsp of lemon juice or apple sider vinegar to the water), then discard the water of soaking and cook them for a couple of minutes. Raw oats are highly undigested. Greetings and best wishes
They explained that it has. What's your explanation to say it doesn't?