Abstract
Celiac disease (CD) is an autoimmune enteropathy arising from the peculiar immune response to gluten-derived peptide amongst the susceptible population. It is evidenced by the chronic inflammation of the mucosal surface and atrophy of the intestinal villi, resulting in abnormal absorption of nutrient. The pathogenesis of CD involves the molecular interaction between gluten peptides, intestinal epithelium, and T-lymphocyte cells, the activity of the latter being enhanced by transglutaminase located at the epithelial brush border. Gluten is a protein that attributes to the viscoelastic properties of dough and enhances the gas retention and structure of the baked products. It constitutes a composite of cereal storage proteins including prolamins and glutenins. The toxic prolamins in wheat, barley, and rye consist of gliadin, hordein, and secalin, respectively. These prolamins have a high amount of proline and glutamine that resists degrading in the gastrointestinal environment, which consequently agglomerate as large peptide fragments. The toxic protein fragments induce mucosal damage and activate the T-lymphocyte cells which in turn produces high levels of pro-inflammatory cytokines causing clonal expansion, thus depicting the hallmark of CD. The aim of the chapter is to discuss the idea of nutritional Aspects of Gluten-Free Products.
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Pandey, S. (2022). Nutritional Aspects and Health Implications of Gluten-Free Products. In: Singh Deora, N., Deswal, A., Dwivedi, M. (eds) Challenges and Potential Solutions in Gluten Free Product Development. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-88697-4_2
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