Project Details
Projekt
Polyphenol-protein interactions and their potential role in the pathogenesis of Celiac Disease
Subject Area
Nutritional Sciences
Term
since 2023
Project identifier
Deutsche Forschungsgemeinschaft (DFG) - Project number 522480471
About a quarter of the Western population is considered to be genetically predisposed to develop autoimmune reactions triggered by gluten, the major protein fraction present in wheat flour as well as in rye and barley. Whether most of them attain tolerance, about 1% of the Western civilization suffers from the chronic autoimmunity and develops Celiac Disease (CD). Currently, the life-long adherence to a gluten-free diet represents the only available therapy for CD. Since a renunciation of bakery products, pasta and convenience products is essential, this often results in a social burden for those affected. Therefore patients, especially adolescents, do not adhere properly to the gluten-free diet. CD has been associated with negative health outcomes including an increased mortality and morbidity as well as a lower intake of essential nutrients and a higher intake of fat as a result of the gluten-free diet. The increasing incidence of CD has been suggested to result from the high gluten intake in Western societies demonstrating an increased need to improve food quality. Only recently, it has been suggested that an interaction of polyphenols with proteins may decrease their immunogenic potential due to a possible inhibition of the uptake of potential immunogenic peptides into the intestinal mucosa. Therefore, polyphenols are promising candidates to interact with the wheat-derived protein gluten which in consequence may inhibit its uptake through the gut mucosa. Polyphenols are plant bioactives being present in fruits and vegetables and exhibiting well-documented health-promoting properties especially in the context of chronic inflammatory diseases. The present project will elucidate immunological processes underlying gluten sensitivity and provide methods and applications to decrease the immunogenic potential and/or bioavailability of gluten. Particularly, the anthocyanins as representatives of the group of polyphenols will be tested for modulating properties with regard to gluten hypersensitivity including intestinal inflammatory reactions. In addition, the underlying pathological mechanisms of CD will be further elucidated at the molecular level. Especially the potential interaction of immunogenic gliadin peptides with anthocyanins will be investigated in detail which may provide therapeutic opportunities with regard to a higher tolerability of gluten. This may be of high importance in particular for CD patients who already symptomatically react to traces of immunogenic gliadin peptides.
DFG Programme
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