by Heather Galipeau, Sara Rahmani
Damaged intestinal epithelial cells are a hallmark of celiac disease. New findings in Gastroenterology shed light on the previously unrecognized role of intestinal epithelial cells in celiac disease, indicating that the epithelium is not only the target of immune-mediated damage but could also be an active player in orchestrating inflammation.
Several patients report that wheat and gluten significantly worsen gastrointestinal symptoms. Wheat is a complex food containing fibers, carbohydrates (mainly starch), and proteins, including gluten. Gluten comprises a group of ethanol-soluble proteins found in grains such as wheat, rye, oats, and barley.
by Heather Galipeau, Mark Wulczynski
Celiac disease is a chronic immune-mediated enteropathy that may be unleashed by enteric viral infections. However, new findings in mice identified a commensal protist, Tritrichomonas arnold, that protects against reovirus-induced intolerance to gluten by counteracting virus-induced proinflammatory dendritic cell activation.
by Heather Galipeau
While celiac disease affects predominantly the small intestine, the contribution of the small intestinal microbiota has been largely understudied. New findings characterize the duodenal microbiota in patients with active celiac disease and explores its functional relevance.
Analysing the molecular and biochemical mechanisms disturbing the complex network of communication is key to our understanding of the pathophysiology of the functional GI disorders. Together with ESNM we have prepared an exciting webinar series under the topic: Microbiota and Gut-Brain Connection: A new Frontier in Neurogastroenterology. This free resource is a great opportunity to hear leading worldwide experts presenting the most recent findings on this topic.
by Heather Galipeau
Evidence over the past few years suggests that metabolites produced from microbes in the gut play a crucial role in maintaining gut health.
by Heather Galipeau
Genetic predisposition alone cannot fully explain the current rise of food sensitivities, like celiac disease. Scientists have characterized the bacterial enzyme elastase involved in driving immune activation and worsening reactions to gluten in genetically susceptible hosts.
by GMFH Editing Team
GMFH continue to cover the important progress made in our knowledge of the gut microbiota's impact on wellbeing and disease.
Exposure to viral and bacterial infections early in life, especially in the setting of certain genetic predispositions, may increase an individual’s risk for developing food sensitivities.
by GMFH Editing Team
The workshop, called ‘Gut microbiota targets in nutrition’, which was addressed to experts and healthcare practitioners specializing in nutrition and gastrointestinal disorders.
