Contribution of Infectious Agents to the Development of Celiac Disease

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388971%3A_____%2F21%3A00545661" target="_blank" >RIV/61388971:_____/21:00545661 - isvavai.cz</a>
Alternative codes found
RIV/00216208:11120/21:43921217 RIV/00216208:11110/21:10425444 RIV/00064173:_____/21:N0000203
Result on the web
<a href="https://www.mdpi.com/2076-2607/9/3/547" target="_blank" >https://www.mdpi.com/2076-2607/9/3/547</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/microorganisms9030547" target="_blank" >10.3390/microorganisms9030547</a>

Result language
angličtina
Original language name
Contribution of Infectious Agents to the Development of Celiac Disease
Original language description
The ingestion of wheat gliadin (alcohol-soluble proteins, an integral part of wheat gluten) and related proteins induce, in genetically predisposed individuals, celiac disease (CD), which is characterized by immune-mediated impairment of the small intestinal mucosa. The lifelong omission of gluten and related grain proteins, i.e., a gluten-free diet (GFD), is at present the only therapy for CD. Although a GFD usually reduces CD symptoms, it does not entirely restore the small intestinal mucosa to a fully healthy state. Recently, the participation of microbial components in pathogenetic mechanisms of celiac disease was suggested. The present review provides information on infectious diseases associated with CD and the putative role of infections in CD development. Moreover, the involvement of the microbiota as a factor contributing to pathological changes in the intestine is discussed. Attention is paid to the mechanisms by which microbes and their components affect mucosal immunity, including tolerance to food antigens. Modulation of microbiota composition and function and the potential beneficial effects of probiotics in celiac disease are discussed.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10606 - Microbiology

Project
<a href="/en/project/TH03010019" target="_blank" >TH03010019: Development of gluten-free, nutrient-rich pastry employing new technological approaches and new raw materials and evaluating their putative healthy risk</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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