Forget Gluten, Are ATIs the Real Culprit?
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Celiac.com 01/02/2017 – New research shows that a group of proteins in wheat, called ATIs, may be responsible for activating inflammation in such disorders as celiac disease, multiple sclerosis, asthma, and rheumatoid arthritis.
Scientists also believe that the proteins may promote the development of non-celiac gluten sensitivity. The findings were presented at UEG Week 2016 in Vienna in Vienna, Austria, a meeting organized by United European Gastroenterology for specialists to communicate the latest research in digestive and liver diseases.
One group of proteins found in wheat – amylase-trypsin inhibitors (ATIs) – has been shown to trigger an immune response in the gut that can spread to other tissues in the body. ATIs are plant-derived proteins that inhibit enzymes of common parasites – such as mealworms and mealybugs – in wheat.
Interestingly, ATIs also have an important role in metabolic processes that occur during seed development.
The finding that ATIs may promote inflammation in the and beyond the gut, is a major step forward in understanding the mechanics of celiac disease and/or gluten-intolerance.
Stay tuned for more news on this and other breaking stories in celiac disease research.
Read more at MedicalNewsToday.com.
Celiac.com welcomes your comments below (registration is NOT required).
- Gut Bacteria Play Significant Role in Gluten Metabolism Although the role of human digestive proteases in gluten proteins is quite well known, researchers don’t know much about the role of gut bacteria in the metabolism of these proteins…. [READ MORE]
- Gliadin Triggers Innate Immune Reaction in Celiac and Non-celiac Individuals In people with celiac disease, eating wheat, barley, or rye triggers inflammation in the small intestine…. [READ MORE]
- Drug May Lower Gluten Toxicity in Patients with Celiac Disease Biopharmaceutical development company, BioLineRx, has announced results from pre-clinical trials which show that their compound, BL-7010, an orally available treatment for celiac disease, reduces the toxic effects of gluten in patients with celiac disease…. [READ MORE]
- More Evidence Links Gut Bacteria to Celiac Disease Previously, the possible link between gut bacteria and celiac disease has been discussed in “Do Vitamin D Deficiency, Gut Bacteria, and Gluten Combine in Infancy to Cause Celiac Disease?” A 5-year European study, DIABIMMUNE, is currently underway focusing on some 7000 children, from birth, investigating the development of intestinal bacterial flora and its influence on the development of the human immune system and autoimmune disease, including celiac disease…. [READ MORE]
This article passed through the Full-Text RSS service – if this is your content and you’re reading it on someone else’s site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers.
Recommended article: The Guardian’s Summary of Julian Assange’s Interview Went Viral and Was Completely False.
Published at Mon, 02 Jan 2017 16:30:00 +0000