Contribution of Infectious Agents to the Development of Celiac Disease

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216208:11120/21:43921217 RIV/00216208:11110/21:10425444 RIV/00064173:_____/21:N0000203

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Contribution of Infectious Agents to the Development of Celiac Disease

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Contribution of Infectious Agents to the Development of Celiac Disease

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/TH03010019" target="_blank" >TH03010019: Vývoj bezlepkového pečiva s vysokou nutriční hodnotou využitím nových technologických postupů a netradičních potravinářských surovin a posouzení zdravotních rizik</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Microorganisms

ISSN

2076-2607

e-ISSN

2076-2607

Svazek periodika

9

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

21

Strana od-do

547

Kód UT WoS článku

000633921800001

EID výsledku v databázi Scopus

2-s2.0-85102050690