Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols

Abstract

Celiac disease is an autoimmune disorder characterized by a heightened immune response to gluten proteins in the diet, leading to gastrointestinal symptoms and mucosal damage localized to the small intestine. Despite its prevalence, the only treatment currently available for celiac disease is complete avoidance of gluten proteins in the diet. Ongoing clinical trials have focused on targeting the immune response or gluten proteins through methods such as immunosuppression, enhanced protein degradation and protein sequestration. Recent studies suggest that polyphenols may elicit protective effects within the celiac disease milieu by disrupting the enzymatic hydrolysis of gluten proteins, sequestering gluten proteins from recognition by critical receptors in pathogenesis and exerting anti-inflammatory effects on the system as a whole. This review highlights mechanisms by which polyphenols can protect against celiac disease, takes a critical look at recent works and outlines future applications for this potential treatment method.

Effects of phenolic acid molecular structure on the structural properties of gliadins and glutenins

“…This type of secondary structure increases protein backbone accessibility for interaction with polyphenols. The interactions with phenolic acids can cause structural changes in the protein, which can impact its function (Van Buiten and Elias, 2021).…”

“…Among its many prohealth properties are anti-inflammatory, anticarcinogenic, antioxidant, antiallergenic, cardiovascular protective, and antimicrobial. Polyphenol-protein interactions have been investigated as potential therapeutic strategies for food allergies, with results showing that immunoglobulin (IgE) responses can be reduced and allergenic protein digestion can be blocked (Van Buiten and Elias, 2021). Świeca et al (2014) demonstrated that the fortification of wheat bread with ingredients rich in phenolic compounds is an efficacious method for enhancing the antioxidant potential of preserved bread.…”

“…Gliadins are an especially interesting protein target for polyphenol interactions because they are rich in proline residues and have natively unfolded structures with polyproline II helical (PPII) motifs. These characteristics have been shown to favour interactions with polyphenols (Van Buiten and Elias, 2021).…”

Pathogenesis of Gluten-Sensitive Enteropathy in Dog

“…Two of the treatments intend to block gluten from interacting with the mucosal immune system that include oral enzyme supplementation to accelerate up the breakdown of gluten into non-immunostimulatory pieces and the addition of a polymer to sequester the gluten proteins (Caputo et al 2010;Van Buiten & Elias 2021). Two medicines were tested to deal with the issue of oral glutenase supplementation.…”