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Gluten-sensitive enteropathy

R Luchetti1, M De Vincenzi

  • 1Laboratorio di Metabolismo e Biochimica Patologica, Istituto Superiore di Sanità, Rome, Italy.

Annali Dell'Istituto Superiore Di Sanita
|January 1, 1995
PubMed
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Wheat gluten peptides trigger intolerances in genetically susceptible individuals, damaging the small intestine. This review critically appraises theories on the pathogenic mechanisms of coeliac disease.

Area of Science:

  • Gastroenterology
  • Immunology
  • Toxicology

Background:

  • Wheat gluten peptides are implicated in food intolerances.
  • Certain cereals like rye, barley, and oats are toxic to coeliac patients, unlike rice and maize.
  • The precise mechanism of prolamine-derived peptide-induced jejunal lesions remains unclear.

Purpose of the Study:

  • To critically appraise current theories on the pathogenic mechanisms of coeliac disease.
  • To discuss in vitro systems used for investigating cereal toxicity.

Main Methods:

  • Critical appraisal of existing scientific literature and theories.
  • Description of in vitro experimental systems.

Main Results:

  • Two primary theories exist: a dysregulated immune response to gliadins or a non-immuno-mediated cytotoxic effect of gliadin peptides.

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  • Various in vitro systems are available for studying cereal toxicity.

    • Conclusions:

    • Understanding the exact pathogenic mechanism of coeliac disease requires further investigation.
    • In vitro models are crucial tools for elucidating the effects of cereal peptides on the small intestine.