Gluten-sensitive Enteropathy Research Articles

A comprehensive map of microbial biomarkers along the gastrointestinal tract for celiac disease patients.

Dysbiosis of the microbiome has been related to Celiac disease (CeD) progress, an autoimmune disease characterized by gluten intolerance developed in genetically susceptible individuals under certain environmental factors. The microbiome contributes to CeD pathophysiology, modulating the immune response by the action of short-chain fatty acids (SCFA), affecting gut barrier integrity allowing the entrance of gluten-derived proteins, and degrading immunogenic peptides of gluten through endoprolyl peptidase enzymes. Despite the evidence suggesting the implication of gut microbiome over CeD pathogenesis, there is no consensus about the specific microbial changes observed in this pathology. Here, we compiled the largest dataset of 16S prokaryotic ribosomal RNA gene high-throughput sequencing for consensus profiling. We present for the first time an integrative analysis of metataxonomic data from patients with CeD, including samples from different body sites (saliva, pharynx, duodenum, and stool). We found the presence of coordinated changes through the gastrointestinal tract (GIT) characterized by an increase in Actinobacteria species in the upper GIT (pharynx and duodenum) and an increase in Proteobacteria in the lower GIT (duodenum and stool), as well as site-specific changes evidencing a dysbiosis in patients with CeD’ microbiota. Moreover, we described the effect of adherence to a gluten-free diet (GFD) evidenced by an increase in beneficial bacteria and a decrease in some Betaproteobacteriales but not fully restoring CeD-related dysbiosis. Finally, we built a Random Forest model to classify patients based on the lower GIT composition achieving good performance.

Quality of life, perceived stress and nutrition of patients with irritable bowel syndrome: A descriptive study

Background: Irritable Bowel Syndrome (IBS) is a chronic and common functional bowel disorder that currently has no definite treatment. Depending on the type and severity of the individual's symptoms, medication, diet, and/or lifestyle changes are recommended. Aims: This study aimed to determine the relationship between the quality of life, perceived stress levels, and nutrition of individuals diagnosed with IBS. Subjects and Methods: Between March 2020 and March 2021, 340 patients with IBS volunteered for this study. The demographic information questionnaire, Irritable Bowel Syndrome Quality of Life (IBS-QOL) scale, Perceived Stress Scale-14 (PSS-14), and Food Frequency Questionnaire were applied via an online form. Results: From the 340 patients, 230 were eligible. Out of them, 27% followed a special diet for IBS. When the IBS-QOL scores of men were compared according to their educational status, the scores of those with a high school or higher education level (109.7±32.8) were found to be higher than those with a lower education level than high school (95.4±17.5) (p=0.008), while the educational status of women did not affect the IBS-QOL scores (p>0.05). The mean IBS-QOL score of men was 44.8 ± 20.1 and lower than women (50.9±21.7) (p=0.030). The mean IBS-QOL score of women following an IBS-specific diet was 57.6 ± 22.6 and higher than women who did not follow an IBS-specific diet (48.2±20.9) (p=0.023). The IBS-QOL scores of women with gluten or lactose intolerance were lower than women without any intolerances (p=0.004). The mean IBS-QOL score for women with lactose intolerance was higher than those with gluten intolerance (p=0.004). When the IBS-QOL scores were evaluated according to the frequency of food consumption, no significant differences were found in the food groups (p>0.05). In this study, no significant correlation was found between IBS-QOL scores and PSS-14 scores (p>0.05). Conclusions: The prediction equations developed for healthy populations are not accurate enough to determine the energy requirements in SCD. Keywords: Irritable bowel syndrome, nutrition, stress, quality of life, patients.

E40 glutenase detoxification capabilities of residual gluten immunogenic peptides in in vitro gastrointestinal digesta of food matrices made of soft and durum wheat

Gluten degrading enzymes, which are commonly referred to as “glutenases,” represent attractive candidates for the development of a pharmacological treatment of gluten related disorders, such as coeliac disease (CeD). Endoprotease-40 (E40), a novel glutenase secreted by the actinomycete Actinoallomurus A8 and recombinantly produced in S. lividans TK24, was shown to be active at pH 3 to 6 (optimum pH 5), resistant to pepsin and trypsin degradation, able to destroy immunotoxicity of both gliadin 33-mer peptide and whole proteins and to strongly reduce the response of specific T cells when added to gliadin in in vitro gastrointestinal digestion. This study aims to functionally assess the capabilities of Endoprotease-40 (E40) to detoxify residual gluten immunogenic peptides in gastrointestinal digesta of food matrices made of soft and durum wheat. The INFOGEST harmonized protocols were applied to the multicompartmental model of simulated human gastrointestinal digestion, for the quantitative assessment of residual gluten in liquid (beer) and solid (bread and pasta) foods, made of either soft or durum wheat. Proteomic and immunological techniques, and functional assays on intestinal T cell lines from celiac disease patients were used to identify gluten-derived immunogenic peptide sequences surviving in gastric and gastrointestinal digesta after the addition of E40 at increasing enzyme: wheat proteins ratios. During the gastric phase (2 h incubation time), the addition of E40 demonstrated an extensive (≥ 95%) dose-dependent detoxification of whole gluten in real food matrices. Overall, the residual gluten content was found at, or even below, the 20 ppm gluten-free threshold for soft and durum wheat-based food. Furthermore, unlike in untreated gastrointestinal digesta, none of the immunodominant α-gliadin peptides survived in E40-treated digesta. Traces of ω- and γ-gliadin derived immunogenic peptides were still detected in E40-treated digesta, but unable to stimulate celiac-intestinal T cells. In conclusion, E40 is a promising candidate for the oral enzymatic therapy of CeD, as a stand-alone enzyme being efficient along the complete gastrointestinal digestion of gluten.

Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.

Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less healthy, and have a high cost. Sorghum and cowpea are gluten-free grains with high levels of phenolic compounds (PC) and a low cost. Their phenolic profile is structurally different; thus, the blend of both can provide synergistic/complementary health benefits to the final product. This study analyzed the effect of baking process and the blend of cowpea flour (CP) and sorghum bran (SB) on the levels of PC, resistant starch (RS), neutral detergent fiber (NDF), and antioxidant capacity (AC) of gluten-free cookies. Eleven rice or cowpea cookie formulations were made with or without white sorghum bran (WSB) or black sorghum bran (BSB). Baking increased the extractability of PC, AC, and the NDF of almost all formulations. The PC and AC were, respectively, about twice and 3-5 times higher in cookies containing BSB compared to the others. There was a minor effect of WSB on the PC and AC. Although there were losses, the retention of RS of cookies after the baking process was between 49.8 and 92.7%. Sorghum bran has excellent potential for use as a functional ingredient in healthy food production. The combined CP and SB have great potential to improve the nutritional and functional properties of gluten-free products, especially the PC, RS, and NDF contents.

Evaluation of Cookies Produced from Malted Pigeon Pea (Cajanus cajan)

Background: Research efforts in Tropical countries are geared towards identification of non-wheat sources that could be used as an alternative to wheat flours, thus affecting saving in foreign exchange by limiting wheat importation and at the same time proffer solution to severe malnutrition caused by gluten intolerance of wheat.
 Aim/Objectives: To evaluate the nutrient, physical and organoleptic properties of cookies made from malted pigeon pea.
 Methodology: The sample were coded A, B, C, for 100% wheat, 70% malted pigeon pea/30% carrot and 70% raw pigeon pea/30% carrot flour respectively were used to produce cookies. The cookies produced were evaluated for chemical, physical and organoleptic properties using standard methods.
 Results: The protein content of the cookies were 10.26%, 26.10% and 21.01% for A, B and C respectively. The fat was 2.46%, 2.52% and 3.21% for A, B and C respectively. The fibre content were 1.27% A, 2.68% B and 1.31% C. The energy content was 404.60Kcal A, 390.15Kcal B and 391.82Kcal C. The mineral was 47.75-62.61mg/100g Calcium, 1.32-1.91mg/100g Iron, 1.43-20.01mg/100g Zinc and 153.78-170.17mg/100g phosphorus. The vitamin contents were 2.45-4.28 mg/100 g thiamin, 0.04-1.53 mg/100 g ascorbic acid, 400-1900RE and 0.27-3.02 mg/100 g folic acid. The result of the physical properties shows that the cookies were 3cm in thickness, 6cm in length, 4cm in diameter and the weight varies from 14-20g. The spread ratio was between 1.10-2.40 and spread factor were between 3.34-5.17cm. The organoleptic scores showed that the texture, aroma and overall acceptability of sample A was rated higher compared to sample B and C. The colour of sample C was most preferable to the panelist.
 Conclusion: The study revealed that acceptable cookies of nutrient dense can be produced from pigeon pea-carrot composite to improve the nutritional status of the consumers.

Epistemic Exuberance at the Dinner Table

Epistemic Exuberance at the Dinner Table

Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects.

The consumption of cookies is widely extended throughout the world, although their formulas contain ingredients such as saturated fats or refined flours that are considered harmful to health. In addition, cookies are generally made from wheat flour, and nowadays there is a growing concern about gluten intolerance, thus the demand for gluten-free products is increasing. In this regard, the aim of the present study is to reformulate traditional cookies by replacing wheat flour and butter by flours and oils from nuts and seeds. Within these seeds, poppy or chia are not commonly consumed ingredients as they can cause rejection by consumers. Thus, a study was performed to evaluate the neophobia level of consumers and the consumer acceptance for the inclusion of these novel ingredients in cookies. The results have been obtained by measuring physical parameters, proximate composition and consumer evaluation of five batches of cookies. By replacing butter and wheat flour with maize flour, almond, walnut, chia or poppy seed flours and oils, an increase of protein, fat and fiber has been observed as well as a decrease in carbohydrate content; thus, the resultant cookies would be a good source of vegetal protein as well as a source of oleic and linoleic acid with potential benefits on health. The cookies in general have similar physical properties and a positive consumer acceptance in texture, taste and external aspect. The Food Neophobia Scale results suggest that non-neophobic consumers gave higher scores than neophobic consumers in all the parameters. The resultant product would be a functional product able to substitute traditional ones not only directed to celiac people but all type of consumers because of their beneficial composition.

Interaction of Pyrogallol-Containing Polyphenols with Mucin Reinforces Intestinal Mucus Barrier Properties.

High consumption of polyphenol-rich green tea, coffee, fruits, and vegetables is associated with a low risk of human chronic diseases. Recent studies highlight the relevance of polyphenol-mediated gut microbiota modulation and its impact on mucus barrier. Herein, we study the direct interaction of epicatechin (EC), epigallocatechin gallate (EGCG), and tannic acid (TA) with intestinal mucin by isothermal titration calorimetry and multiple particle tracking and the impact on mucus barrier using ex vivo mucus and Caco-2/HT29-MTX cocultures. Results show that pyrogallol-containing polyphenols EGCG and TA exhibit strong binding to intestinal mucin and reinforce mucus barrier, whereas EC does not. ECGG and TA also mitigate gliadin-mediated cytotoxicity and inflammation. The chemical binding of EGCG and TA to the nucleophilic thiol groups of mucins shows their roles as cross-linkers of mucin networks. These results bring a novel understanding of the health benefits of polyphenols and provide support for the consumption of pyrogallol-containing beverages like green tea as a potential dietary therapy for gluten-related disorders.

Eating Competence and Aspects Related to a Gluten-Free Diet in Brazilian Adults with Gluten-Related Disorders.

This cross-sectional study aims to assess eating competence (EC—an intra-individual approach to food, behaviors, and attitudes related to food) and aspects related to a gluten-free diet (GFD) in Brazilian adults with gluten-related disorders (GRDs). The research was conducted using an online survey with a self-reported instrument consisting of 40 items, organized into three parts: (I) Socioeconomic and demographic data; (II) the Brazilian version of the Eating Competence Satter Inventory (ec-SI2.0™BR); and (III) questions about adherence and difficulties in following the gluten-free diet. EC was measured by the ecSI2.0™BR instrument, with scores ≥32 were considered competent eaters. The instrument was applied nationwide through the GoogleForms® platform from 14 February 2022 to 30 March 2022. The publicity for the recruitment was supported by Brazilian celiac local and national associations (Acelbras and Fenacelbra), pages of food services or personal pages of tips and posts about gluten-related disorders, and specialized stores that offer gluten-free foods. The recruitment occurred through social networks (emails, Facebook groups, WhatsApp, and Instagram). A total of 1030 Brazilians with GRDs answered the questionnaire. Most participants were female, aged 40 years or older, with an income >R$3000, and a high education level. The main difficulty regarding adherence to GFD was the high cost of gluten-free foods. Individuals younger than 40 years old had lower EC scores, with no differences between men and women. Increasing socioeconomic status, schooling, and culinary practices increased the total score. Participants who “never/almost never” felt socially judged because their diet had higher scores for total EC. Competent eaters GRD individuals (EC ≥ 32) were mostly individuals aged ≥40 y/o; with income > R$3000; following a GFD; satisfied with purchased gluten-free products; consuming gluten-free products prepared at home, mainly by themselves; who do not feel judged because of the GRD and who feel that they can live a normal life with GRD. Our study showed that individuals who strictly adhere to the GFD have higher scores on eating competence than those who sometimes follow the treatment.

Comparative study of nutritional and functional characteristics of pearl millet, buckwheat, amaranth and unripe banana flours for gluten-free bakery products

Suburbanization and changes in societal habits have led to a paradigm shift towards products that are nutritionally rich and therapeutic. However, the indispensable wheat flour in the bakery industry is also a trigger for gluten-related disorders. The present research focused on the characterization of nutritional and functional properties of glutenfree cereals-pearl millet, buckwheat, amaranth and unripe banana flours in comparison with wheat flour. The data were evaluated using analysis of variance and the difference between specific pair of means was compared using Duncan’s multiple range test at a 95% confidence interval. Pearson correlation analysed the interaction amongst derived parameters. The results were significantly different (p<0.05) except for oil-absorbing capacity. The gluten-free flours reported higher protein (15.55% for amaranth), carbohydrates (82.69% for unripe banana) and energy content (384.72 kcal/g for pearl millet) compared to wheat flour whereas the moisture (6.26% for pearl millet) and fat content (0.98% for unripe banana) were lower. Amaranth had the highest water holding capacity and foam capacity (3.86 mL/g and 26.62% respectively) but the lowest foam stability (89.20%). Pearson correlation showed significant relations among functional properties and food components. Oil-absorbing capacity was found to be positively correlated to protein and negatively to carbohydrates and foam stability. The foam capacity was strongly correlated with different food components. The protein-rich and high energy gluten-free flours along with their functional properties can aid in the development of composite flour and fill the gap in the demand-supply of the therapeutic gluten-free diet.

Pancreatic involvement in celiac disease.

Celiac disease (CD) is well recognized as a systemic, chronic autoimmune disease mainly characterized by gluten-sensitive enteropathy in genetically predisposed individuals but with various extraintestinal features. One of the affected organs in CD is the pancreas, consisting of both endocrine and exocrine alterations. Over the last decades there has been increasing interest in the pancreatic changes in CD, and this has been reflected by a great number of publications looking at this extraintestinal involvement during the course of CD. While pancreatic endocrine changes in CD, focusing on type 1 diabetes mellitus, are well documented in the literature, the relationship with the exocrine pancreas has been less studied. This review summarizes currently available evidence with regard to pancreatic exocrine alterations in CD, focusing on risk of pancreatitis in CD patients, association with autoimmune pancreatitis, prevalence and outcomes of pancreatic exocrine insufficiency in newly diagnosed and gluten-free diet treated CD patients, and the link with cystic fibrosis. In addition, we discuss mechanisms behind the associated pancreatic exocrine impairment in CD and highlight the recommendations for clinical practice.

Non-Celiac Gluten Sensitivity and Protective Role of Dietary Polyphenols.

Pathogenetically characterized by the absence of celiac disease and wheat allergy, non-celiac gluten sensitivity (NCGS) is a clinical entity triggered by the consumption of gluten-containing foods that relieved by a gluten-free diet. Since it is very difficult to maintain a complete gluten-free diet, there is a high interest in discovering alternative strategies aimed at reducing gluten concentration or mitigating its toxic effects. Plant-based dietary models are usually rich in bioactive compounds, such as polyphenols, recognized to prevent, delay, or even reverse chronic diseases, including intestinal disorders. However, research on the role of polyphenols in mitigating the toxicity of gluten-containing foods is currently limited. We address the metabolic fate of dietary polyphenols, both as free and bound macromolecule-linked forms, with particular reference to the gastrointestinal compartment, where the concentration of polyphenols can reach high levels. We analyze the potential targets of polyphenols including the gluten peptide bioavailability, the dysfunction of the intestinal epithelial barrier, intestinal immune response, oxidative stress and inflammation, and dysbiosis. Overall, this review provides an updated overview of the effects of polyphenols as possible dietary strategies to counteract the toxic effects of gluten, potentially resulting in the improved quality of life of patients with gluten-related disorders.

Recombinant Cathepsin L of Tribolium castaneum and Its Potential in the Hydrolysis of Immunogenic Gliadin Peptides

Wheat gliadins contain a large amount of glutamine- and proline-rich peptides which are not hydrolyzed by human digestive peptidases and can cause autoimmune celiac disease and other forms of gluten intolerance in predisposed people. Peptidases that efficiently cleave such immunogenic peptides can be used in enzyme therapy. The stored product insect pest Tribolium castaneum efficiently hydrolyzes gliadins. The main digestive peptidase of T. castaneum is cathepsin L, which is from the papain C1 family with post-glutamine cleavage activity. We describe the isolation and characterization of T. castaneum recombinant procathepsin L (rpTcCathL1, NP_001164001), which was expressed in Pichia pastoris cells. The activation of the proenzyme was conducted by autocatalytic processing. The effects of pH and proenzyme concentration in the reaction mixture on the processing were studied. The mature enzyme retained high activity in the pH range from 5.0 to 9.0 and displayed high pH-stability from 4.0 to 8.0 at 20 °C. The enzyme was characterized according to electrophoretic mobility under native conditions, activity and stability at various pH values, a sensitivity to various inhibitors, and substrate specificity, and its hydrolytic effect on 8-, 10-, 26-, and 33-mer immunogenic gliadins peptides was demonstrated. Our results show that rTcCathL1 is an effective peptidase that can be used to develop a drug for the enzyme therapy of various types of gluten intolerance.

An Evaluation of Nutritional Status and Problems with Dietary Compliance in Polish Patients with Celiac Disease.

Celiac disease (CD, enteropathy) is a genetic autoimmune disease (abnormal immune response that attacks healthy tissues) associated with gluten intolerance. The aim of this study was to evaluate and monitor the nutritional status of CD patients, explore the problems associated with diet planning and dietary adherence among children and adults, and assess the impact of these factors on the persistence of CD symptoms. This study was carried out as part of the project entitled “A gluten-free diet without obstacles—eating well and healthy” (POWR 03.01.00-00-T153/18), conducted in Lublin Voivodeship. The study involved 87 persons, including 23 children younger than 18. At the beginning of the study and after nine months, all adult participants (older than 18) were subjected to a body composition analysis with the SECA mBCA 515 analyzer. During the project, the participants attended three consultations with a dietician. During each visit, the subjects’ body weight, nutritional status and diets were evaluated; their diets were modified, and problems relating to dietary adherence were resolved. The initial body composition analysis revealed a risk of sarcopenic obesity in 30% of adult participants, in particular in women (p = 0.003) older than 45 (p = 0.001). The risk of being underweight was diagnosed in 25% of the subjects, in particular, in women younger than 35 (p = 0.0023) and in participants who had been affected by short stature and underweight in childhood, i.e., before CD diagnosis (p = 0.0024). The analysis demonstrated that patients with gastrointestinal symptoms (abdominal pain, diarrhea, vomiting) of CD were significantly more likely to avoid even accidental exposure to gluten and were more likely to strictly follow GFD recommendations (1.97; 95CI:1.56–2.12, p = 0.0001) and safety guidelines when preparing meals at home (1.76; 95CI: 1.34–192, p = 0.0023). Parents, in particular, parents of toddlers and preschoolers who are at significantly higher risk of CD, adhered strictly to dietary guidelines and did not allow for any exceptions when preparing meals (1.88; 95CI: 1.53–2.09, p = 0.001). Persons at risk of malnutrition were also far less likely to deliberately choose gluten-containing foods (0.74; 95CI: 0.53–0.91, p = 0.021), in particular, patients with Marsh type 3a and 3b classification (p = 0.01) and persons whose intestinal histology scores did not fully improve after switching to a GFD. An assessment of the effectiveness of diet therapy based on the phase angle revealed that dietary recommendations had a positive impact on patients who had been recently diagnosed with CD. In all age groups, the main problem was accidental exposure to gluten, in particular in foods that were not labeled with the crossed grain symbol. A comparative analysis of CDAT questionnaires revealed that dietary advice on eating out significantly improved adherence to a GFD and reduced the frequency of unintentional gluten exposure in all age groups.

Accuracy of Gluten-Free Food Labeling in Europe and the Middle East Compared to the United States

ObjectivesGluten is a protein complex found in wheat, barley, and rye, as well as a few foods that do not contain these grains. It is important for those with gluten intolerance, especially with Celiac disease, to avoid gluten cross-contamination and be skeptical of the gluten levels in food products advertised as “gluten-free”. Previous work in this lab has shown that roughly 32% of labeled “gluten-free” products in the United States (n = 223) have more gluten in them than is allowed by law (68% were properly labeled). The current study was designed to investigate the reliability of “gluten-free” food labels in the international consumer marketplace, and to compare the accuracy of these labels with those previously reported for the United States.MethodsA total of 74 samples labeled “gluten-free” were obtained from grocery stores in Europe and the Middle East; these samples were manufactured/labeled in 16 different countries. A Nima Gluten Sensor (antibody based colorimetric assay) was used to determine if gluten content was <20 ppm, the maximum allowed by the European Commission and local Middle Eastern produce (as well as the United States), for a product labeled “gluten-free”.ResultsOf the 74 samples tested, 68 (92%) were confirmed to be “gluten-free” (<20 ppm). The 6 samples that tested above the legal limit came from 5 different countries.ConclusionsWhen European and Middle Eastern samples are compared to those from the United States, it appears that the food from these parts of the world are more accurately labeled than those from the United States. While results reveal that “certified gluten-free” labeling can be trusted in most cases, this is certainly not 100% reliable, and the risk of cross-contamination with gluten is still possible anywhere in the world, posing potential risks to those who are gluten intolerant.Funding SourcesFunded by the Robert M. Geist Endowed Chair at Capital University.

The Stance4Health Project: Evaluating a Smart Personalised Nutrition Service for Gut Microbiota Modulation in Normal- and Overweight Adults and Children with Obesity, Gluten-Related Disorders or Allergy/Intolerance to Cow's Milk.

Unhealthy diets represent a major risk for the pathogenesis of metabolic and chronic inflammatory diseases. Improving the quality of diet is important to prevent chronic diseases, and diet-induced modifications of the gut microbiota (GM) community likely play an important role. The EU-funded Stance4Health project aims at performing a randomized clinical trial based on a nutritional intervention program in the context of normal weight and overweight adults as well as children with obesity and gluten-related disorders or allergy/intolerance to cow’s milk. The trial will evaluate the efficacy of a Smart Personalised Nutrition (SPN) service in modifying GM composition and metabolic function and improving consumer empowerment through technology adoption.

Atopic dermatitis and celiac disease as comorbid conditions in pediatric dermatology

Atopic dermatitis is a chronic dermatosis most often encountered in the practice of a pediatric dermatologist. Often, the skin process is difficult to treat, which may be due to gluten intolerance caused by celiac disease, and therefore requires the complete exclusion from the diet of products based on gluten-containing cereals: wheat, rye, barley. The article presents data indicating a high incidence of celiac disease among children with atopic dermatitis, exceeding the frequency in the general population. Given the above, patients with atopic dermatitis, especially those with persistent, torpid course, need to be screened for celiac disease, and if it is confrmed, they additionally need to be consulted by a nutritionist.

Defective Humoral Immunity Disrupts Bile Acid Homeostasis which Promotes Inflammatory Disease of the Small Bowel

Abstract Mucosal antibodies maintain gut homeostasis by promoting spatial segregation between host tissues and luminal microbes. Whether and how mucosal antibody responses influence gut health through modulation of microbiota composition is unclear. Here, we use a CD19−/− mouse model of antibody-deficiency to demonstrate that a relationship exists between dysbiosis, defects in bile acid homeostasis, and gluten-sensitive enteropathy of the small intestine. The gluten-sensitive small intestine enteropathy that develops in CD19−/− mice is associated with alterations to luminal bile acid composition in the SI, marked by significant reductions in the abundance of conjugated bile acids. Manipulation of bile acid availability, adoptive transfer of functional B cells, and ablation of bacterial bile salt hydrolase activity all influence the severity of small intestine enteropathy in CD19−/− mice. Collectively, results from our experiments support a model whereby mucosal humoral immune responses limit inflammatory disease of the small bowel by regulating bacterial BA metabolism. J.L.K. was supported by a NIAID K22 Award (AI123481), a Jeffrey Modell Network Specific Diseases Research Award, a University of South Carolina ASPIRE-I Award, a pilot project award through the University of South Carolina Center for Alternative Medicine COBRE program (P20GM103641; awarded to Drs. Mitzi and Prakash Nagarkatti), an R21 (AI142409), and 1R01AI155887.

Impact of Ingredients on Quality and Shelf Life of Gluten-Free Baked Brownies

The greater awareness of celiac disease, a gluten intolerance in the intestine, has increased demand for gluten-free products. Gluten is a protein that gives breads, cakes, cookies, and other wheat-flour-based baked goods structure. Gluten removal from a baked good formulation has a variety of effects on the finished product. This study examines research conducted on the effects of many various ingredients on finished product quality of gluten-free baked brownies. Quality parameters of baked brownies were water content, hardness, cohesiveness, springiness, gumminess, chewiness, and total plate count during storage. In this study, brewers’s rice has been investigated for use in the production of a finished product with quality parameters comparable to wheat-based baked brownies. Gluten-free baked brownies commonly has reduced shelf life as compared to wheat-based brownies during storage at room temperature and refrigerator. Water content of brownies has increased 71% after 2 weeks stored in room temperature and 55% after two weeks in refrigerator. The texture of brownies has been decreased approximately 17% in terms of hardness.

Development of a Dietary and Life‐style algorithm for Prophylactic‐Remission of IBS: A Case Study

Inflammatory Bowel Disease is considered incurable in allopathy. Medical professionals hardly advise nutritive‐therapy or life‐style management. This adds to the prevalence of chronic illness and may end into carcinoma. This case study is a success‐story of a young student at 24 years of age who was diagnosed with IBS on colonoscopy. The only medicine advised was hydrocortisone‐enema which did not benefit her. Stress related to father’s demise and unhealthy‐lifestyle and diet were the identified precipitating factors. History included off and on constipation, bloody‐motion with mucus discharge, pain‐free defecation, gaseous‐abdomen with bloating and dull‐pain. Life‐style behavior included poor physical activity, disturbed sleep‐wake cycle, compromised hostel diet and academic‐deadlines related stress.The impact of Dietary variation was monitored in terms of variation in clinical features. Flare was observed with red‐beans, chick‐peas and black‐lentil. Gluten and Lactose intolerance were ruled out by diet‐variation. Probiotic‐treatment and low FODMAP diet helped in remission. The specific algorithm that facilitated in recovery included figs, strawberries, cranberries, pomegranate, Salmon fish, Greek‐yogurt, olive‐oil, oatmeal, walnuts, dates and green‐leafy‐vegetables. Life‐style modification included mindfulness meditation, walking/jogging, soul‐cycling and counselling. Outcome was measured and compared. Remission was achieved within 4‐5 months and the patient is recovered since last 1.5 years as evidenced by laboratory data. It includes CRP reduction within normal range, hemoglobin improvement (10.2 to 12.2 g/dl), MCV improvement (73 to 86.9 fL), MCH improvement (21.2 to 27.5 pg), MCHC improvement (29.1 to 31.7 g/dl), HCT improvement from 35% to 38.5%, Fecal Calprotectin reduction from 712.9 to 415.3 µg/g and total protein reduction from 8.39 to 7.48 g/dl. Hopefully continuous alternate treatment may normalize the calprotectin marker as well.