Celiac disease and gluten: multidisciplinary challenges and opportunities
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| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Item Description: | Includes bibliographic references and index |
| Physical Description: | xx, 244 pages color illustrations |
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Record in the Search Index
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| adam_text | Titel: Celiac disease and gluten
Autor: Wieser, Herbert
Jahr: 2014
Contents
Preface................................................................................................................................ix
Biography...........................................................................................................................xi
Frequent Abbreviations...................................................................................................xiii
Introduction.......................................................................................................................xv
Definitions and Terms......................................................................................................xix
Chapter 1 Celiac Disease—A Complex Disorder..............................................................1
1. History.........................................................................................................2
2. Epidemiology..............................................................................................4
3. Genetics and Environmental Factors ..........................................................7
3.1 Genetics................................................................................................8
3.2 Potential Environmental Factors Beside Gluten................................10
3.3 Interplay Between Genetics and the Environment.............................12
4. Clinical Features .......................................................................................13
4.1 Symptoms ..........................................................................................13
4.2 Pathology ...........................................................................................16
4.3 Serology.............................................................................................19
4.4 Refractory Celiac Disease..................................................................21
4.5 Other Gluten-Related Disorders ........................................................23
4.6 Associated Diseases ...........................................................................28
5. Diagnosis...................................................................................................30
5.1 Serological Tests ................................................................................34
5.2 Small Intestinal Biopsy......................................................................39
5.3 HLA-DQ Tests........................................................i..........................42
6. Pathomechanism .......................................................................................43
6.1 Gluten Intake and Digestion ..............................................................43
6.2 Epithelial Passage ..............................................................................49
6.3 Immune Response..............................................................................53
6.4 Concluding Remarks..........................................................................74
References......................................................................................................75
Chapter 2 Gluten—The Precipitating Factor.................................................................97
1. Overview on Cereals.................................................................................97
2. Cereal Proteins..........................................................................................99
2.1 Composition.......................................................................................99
2.2 Storage Proteins of Wheat, Rye, Barley, and Oats...........................106
2.3 Wheat Gluten ...................................................................................115
2.4 Storage Proteins of Corn, Rice, Sorghum, and Millet .....................119
v
vi Contents
3. Celiac Disease Toxicity...........................................................................121
3.1 Testing Toxicity................................................................................121
3.2 Toxicity of Cereals...........................................................................130
3.3 Toxicity of Protein Fractions............................................................132
3.4 Toxicity of Protein Types.................................................................134
3.5 Toxicity of Peptides .........................................................................135
References....................................................................................................139
Chapter 3 Treatment of Celiac Disease........................................................................149
1. Conventional Therapy.............................................................................149
1.1 Gluten-Free Diet ..............................................................................149
1.2 Follow-up Management...................................................................151
1.3 Compliance to the Gluten-Free Diet................................................153
1.4 Nutritional Status.............................................................................153
1.5 Quality of Life..................................................................................154
1.6 Celiac Societies................................................................................156
2. Alternative Therapies..............................................................................157
2.1 Oral Enzyme Therapy ......................................................................158
2.2 Gluten-Sequestering Polymers .........................................................161
2.3 Probiotic Bacteria.............................................................................161
2.4 Permeability Inhibitors.....................................................................161
2.5 Inhibition of Transglutaminase 2 .....................................................162
2.6 HLA-DQ Blocking...........................................................................163
2.7 Modulation of Inflammation............................................................163
2.8 Vaccination.......................................................................................164
2.9 Hookworm Therapy.........................................................................164
2.10 Monitoring the Treatment Effect....................................................165
2.11 Concluding Remarks......................................................................165
References....................................................................................................166
Chapter 4 Gluten-Free Products.................................................................................173
1. Products from Gluten-Free Raw Materials.............................................174
1.1 Gluten-Free Bread............................................................................175
1.2 Gluten-Free Beer..............................................................................177
2. Products Rendered Gluten-Free..............................................................177
2.1 Wheat Starch....................................................................................177
2.2 Enzyme-Treated Products................................................................179
2.3 Wheat and Barley Deficient in Gluten.............................................181
3. Legislation...............................................................................................184
3.1 International Regulations—Codex Alimentarias .............................184
3.2 European Union and National Regulations......................................188
3.3 Gluten-Free Symbols .......................................................................193
Contents vii
4. Gluten Analysis.......................................................................................196
4.1 Protein Extraction ............................................................................197
4.2 Reference Proteins ...........................................................................200
4.3 Immunochemical Methods...............................................................202
4.4 Nonimmunochemical Methods........................................................208
References....................................................................................................214
Future Tasks...............................................................................................................................225
Further Reading..............................................................................................................235
Index...............................................................................................................................241
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| spelling | Wieser, Herbert Verfasser aut Celiac disease and gluten multidisciplinary challenges and opportunities Herbert Wieser, Peter Koehler, Katharina Konitzer 2014 xx, 244 pages color illustrations txt rdacontent n rdamedia nc rdacarrier Includes bibliographic references and index Celiac disease Celiac disease / Treatment Gluten Gluten-free foods Koehler, Peter aut Scherf, Katharina 1985- (DE-588)1055980903 aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027464495&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Wieser, Herbert Koehler, Peter Scherf, Katharina 1985- Celiac disease and gluten multidisciplinary challenges and opportunities Celiac disease Celiac disease / Treatment Gluten Gluten-free foods |
| title | Celiac disease and gluten multidisciplinary challenges and opportunities |
| title_auth | Celiac disease and gluten multidisciplinary challenges and opportunities |
| title_exact_search | Celiac disease and gluten multidisciplinary challenges and opportunities |
| title_full | Celiac disease and gluten multidisciplinary challenges and opportunities Herbert Wieser, Peter Koehler, Katharina Konitzer |
| title_fullStr | Celiac disease and gluten multidisciplinary challenges and opportunities Herbert Wieser, Peter Koehler, Katharina Konitzer |
| title_full_unstemmed | Celiac disease and gluten multidisciplinary challenges and opportunities Herbert Wieser, Peter Koehler, Katharina Konitzer |
| title_short | Celiac disease and gluten |
| title_sort | celiac disease and gluten multidisciplinary challenges and opportunities |
| title_sub | multidisciplinary challenges and opportunities |
| topic | Celiac disease Celiac disease / Treatment Gluten Gluten-free foods |
| topic_facet | Celiac disease Celiac disease / Treatment Gluten Gluten-free foods |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027464495&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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