Gluten
Episodes
Dr. Rhonda Patrick discusses...
Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.
Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.
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Dr. Rhonda Patrick discusses...
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Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.
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Rhonda Exercise Gut Microbiome Sleep Heart Disease Diabetes Omega-3 Fasting Pregnancy Melatonin Vaccine Iron Gluten COVID-19 Breast Milk Wearable TechnologyDr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.
Topic Pages
News & Publications
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Turmeric curcumin reduces inflammation in the gut in response to gluten. pubmed.ncbi.nlm.nih.gov
“Wheat is a major diet from many years; apart from its nutritious value, the wheat protein gliadin is responsible for many inflammatory diseases like celiac disease (CD), and non-celiac gluten sensitivity (NCGS).”
“Cells were cultured and exposed to 160 μg/ml of gliadin, 100 μM H2O2, and 10 μM curcumin (3 h pretreatment) followed by the assessment of inflammation.
“The results show that gliadin increases the advanced oxidation protein products level and the activity of myeloperoxidase and NADPH oxidase expression. It enhances inflammation by increasing expression of pro-inflammatory cytokines, altered expression of anti-inflammatory, and regulatory cytokines. It exacerbates the cellular damage by increasing MMP-2 and 9 and decreasing integrin α and β expression. Gliadin promotes disease pathogenesis by inducing the inflammation and cellular damage which further alter the cellular homeostasis. The pretreatment of curcumin counteracts the adverse effect of gliadin and protect the cells via diminishing the inflammation and help the cell to regain the cellular morphology suggesting phytochemical-based remedial interventions against wheat allergies.”
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Enzymes produced by common oral bacteria show promise for treating celiac disease. www.sciencedaily.com
Celiac disease is an autoimmune disorder characterized by an inflammatory response to eating gluten. An estimated 1 percent of people worldwide have celiac disease, but diagnosing the condition is difficult, often due to vague, seemingly minor, or even absent symptoms. Consequently, the epidemiology of celiac disease is best described by the “iceberg model.” That is, for every diagnosed case of celiac disease (the visible part of the iceberg), roughly five cases remain undiagnosed (the hidden part of the iceberg). Findings from a new study indicate that enzymes from Rothia bacteria may be useful in treating people who have celiac disease.
Gluten is a composite of two proteins found in wheat, barley, and rye. During normal digestion, enzymes break proteins down into groups of amino acids called peptides. Most peptides can be broken down further, taken up in the intestine, and then transported to the body’s tissues for use. However, gluten cannot be broken down by the digestive enzymes and can provoke an immune response in susceptible people, causing celiac disease.
Rothia bacteria are regular inhabitants of the mouth and respiratory tract. They rarely cause infections, except in some immunocompromised people. Rothia bacteria can break down the peptides in gluten that provoke the immune response.
The authors of the study extracted subtilisins, a type of enzyme found in the membrane of Rothia bacteria, and monitored the enzymes' activity. They also monitored the activity of food-grade subtilisins, enzymes used to make natto, a fermented soybean product. They found that both types of bacterial subtilisins effectively broke down the immunogenic peptides present in gluten, demonstrating that subtilisins from Rothia bacteria or other food-grade bacteria might be useful in treating celiac disease.
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Clinical trial shows whole grains modestly increase good gut bacteria, lower inflammatory gut bacteria, improve immune cells. www.sciencedaily.com
New clinical trial shows that people that were given whole grains had a modest improvement in a good type of gut bacteria, modestly lowered inflammatory gut bacteria, and modestly increased memory T cells after 6 weeks compared to those given refined grains. Since this study compared gut bacteria, inflammatory biomarkers, and immune cells in people given whole grains versus refined grains it is difficult to draw any conclusions about whole grains compared to no grains. However, there have been other intervention trials that have shown whole grains lowered inflammatory biomarkers possibly through their effect on the microbiome. Also, this intervention trial was only 6 weeks which may also account for the modest effect on the microbiome. Things are probably much more complicated and have a lot to do with gene polymorphisms (which affect an individual’s glucose response), gut health, gluten sensitivity, and other factors. I do not think any absolute conclusions can be drawn from this study but still interesting to think about.