How does a celiac iceberg really float? The relationship between celiac disease and gluten

被引：0
作者：
Zhu, Xiaoxue [1 ,2 ]
Zhao, Xin-Huai [3 ]
Zhang, Qiang [3 ]
Zhang, Na [4 ]
Soladoye, Olugbenga P. [5 ]
Aluko, Rotimi E. [6 ]
Zhang, Yuhao [1 ,2 ]
Fu, Yu [1 ,2 ]
机构：
[1] Southwest Univ, Coll Food Sci, Chongqing, Peoples R China
[2] Southwest Univ, Natl Demonstrat Ctr Expt Food Sci & Technol Educ, Chongqing, Peoples R China
[3] Guangdong Univ Petrochem Technol, Sch Biol & Food Engn, Maoming, Peoples R China
[4] Harbin Univ Commerce, Coll Food Engn, Key Lab Food Sci & Engn Heilongjiang Prov, Harbin, Peoples R China
[5] Govt Canada, Agr & Agri Food Canada, Lacombe Res & Dev Ctr, Lacombe, AB, Canada
[6] Univ Manitoba, Dept Food & Human Nutr Sci, Winnipeg, MB, Canada
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2023年 / 63卷 / 28期
基金：
中国国家自然科学基金;
关键词：
Celiac disease; gluten; gut microbiota; food processing; gluten-free diet; PERFORMANCE LIQUID-CHROMATOGRAPHY; T-CELL; COMPETITIVE ELISA; PROCESSED FOODS; PEPTIDE MARKERS; DOUBLE-BLIND; FREE DIET; IN-VITRO; WHEAT; GLIADIN;
D O I：
10.1080/10408398.2022.2064811
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Celiac disease (CD) is an autoimmune intestinal disease caused by intolerance of genetically susceptible individuals after intake of gluten-containing grains (including wheat, barley, etc.) and their products. Currently, CD, with "iceberg" characteristics, affects a large population and is distributed over a wide range of individuals. This present review summarizes the latest research progress on the relationship between CD and gluten. Furthermore, the structure and function of gluten peptides related to CD, gluten detection methods, the effects of processing on gluten and gluten-free diets are emphatically reviewed. In addition, the current limitations in CD research are also discussed. The present work facilitates a comprehensive understanding of CD as well as gluten, which can provide a theoretical reference for future research.
引用
收藏
页码：9233 / 9261
页数：29
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