Metabolism of wheat proteins by intestinal microbes: Implications for wheat related disorders.

Alberto Caminero, Elena F Verdu

Journal: Gastroenterologia y hepatologia 2020;42(7):449-457

PMID: 31262542

Full Text on Ediciones Doyma, S.L. View on PubMed

Abstract

Wheat is a common cereal in the Western diet and an important source of protein as well as fiber. However, some individuals develop adverse reactions to a wheat-containing diet. The best characterized is celiac disease which develops after intake of gluten in individuals with genetic predisposition. Other wheat-related conditions are less well defined in terms of diagnosis, specific trigger and underlying pathways. Despite this, the overall prevalence of wheat-related disorders has increased in the last decades and the role of microbial factors has been suggested. Several studies have described an altered intestinal microbiota in celiac patients compared to healthy subjects, but less information is available regarding other wheat-related disorders. Here, we discuss the importance of the intestinal microbiota in the metabolism of wheat proteins and the development of inflammatory or functional conditions. Understanding these interactions will open new directions for therapeutic development using bacteria with optimal wheat protein degrading capacity.

Address: Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Ontario, Canada. Electronic address: [email protected].; Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Ontario, Canada.

DOI: 10.1016/j.gastrohep.2019.04.001

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MeSH Terms: Adaptive Immunity, Bacteria, Celiac Disease, Diet, Gluten-Free, Food Hypersensitivity, Gastrointestinal Microbiome, Glutens, Humans, Immunity, Innate, Plant Proteins, T-Lymphocytes, Triticum, Trypsin Inhibitors, Wheat Germ Agglutinins