Celiac Disease Research Paper

When the gluten reaches the small intestine, it activates the immune system to attack the intestine lining. Destroying the finger like projections called Villi which are involved in the absorption of the nutrients.

Consumption of gluten is the root cause of the autoimmune response that initiates the cascade of reactions in the body. Gluten proteins can be fractionated into gliadin and glutenin, which are the environmental factors that trigger the immune response in the small intestine.2 These protein molecule complexes are normally unable to permeate the intestinal epithelial. However, with celiac disease, the integrity of tight junctions is compromised, allowing the protein complex to breach the intestinal lining. The regulatory intestinal peptide zonulin is thought to be responsible for the weakened state of tight junctions.2

A gluten-free diet consist of eating products that are free of gluten. Some of the ingredients to avoid eating are barley, bulgur, flavoring, rye and vegetable gum and you can add corn, quinoa, sago, soy flour and beans (3). The doctors recommend to follow a gluten-free diet if you are gluten sensitive or if you are diagnosed with Celiac disease. Celiac disease is an immune disorder that does not tolerate gluten. According to a special report done by Mayo Clinic it explains that Celiac disease is when the immune system responds to gluten like if it was a bacteria or something that does not belong in your stomach (1). Since your immune system begins to attacks your body trying to get rid of the gluten because it sees it as a little enemy it affects mainly the small intestine. Since there is a constant attack of the body every time you eat something containing gluten it causes your small intestine to become irritated, and it damages the little hairs called villi that are found inside the small intestine

Did you know that if you have celiac diease it can stun your growth? There's no cure for celiac disease — but following a strict gluten-free diet can help manage symptoms and promote intestinal healing. If you have celiac disease, eating gluten triggers an immune response in your small intestine. Over time, this reaction produces inflammation that damages the small intestine's lining and prevents absorption of some nutrients (malabsorption). When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the

Although most college sports require an intense commitment, college athletes should never receive the title of “employee.” However, many people disagree with this statement, causing a debate about whether or not college athletes should be classified as employees. The issue climaxed when football players from Northwestern College wanted to form a labor union. They believed that college athletes should be treated better in various ways, whether they are considered employees or not (Patterson). While changes are warranted in regards to the organization of college athletics, they are not currently deemed employees.

Celiacs disease (gluten-sensitive enteropathy) is a condition where in some people, gluten cannot be digested and causes an immune response. Gluten is a protein found in wheat, barley, oats, and rye. In some people who take in and ingest gluten, an enzyme named transglutaminase transforms the gluten into a chemical that triggers an immune reaction, causing irritation and inflammation of the lining of the small intestine (Wedro, 2016). The microvilli that make up the inside surface of the intestine are destroyed, causing nutirents to pass without being, like our body needs from our diet. This can cause damage to other organs in the body due to malabsorption. (Wedro, 2016) Organs that depends the most on nutrients to function properly consist of the liver, bones and the brain. This is crucial especially in children because malnutrition can lead to abnormal growth and development. (Wedro, 2016) Celiacs disease can also be known by Coeliac Disease. Roughly 8,000 years after its first appearence, celiacs disease was identified and named. A Greek physician named Aretaeus of Cappadocia who lived in the first century AD, wrote about “The Coeliac Affection.” Also, he called it “koiliakos” after the Greek word “koelia” meaning abdomen. (Guandalini, 2007) Another 17 centuries passed, and in the early 19th century Dr. Mathew Baillie, presumably unaware of Aretaeus, published his observations on a chronic diarrheal disorder regarding adults, causing malnutrition and characterized by a

Celiac disease is a chronic autoimmune disease that is associated with genetic, environmental and immunological factors. The disease is closely associated with genes that code for human leukocyte antigens DQ2 and DQ8 haplotypes. In general, celiac disease has been recognized as a T lymphocyte associated disorders in which proteins derived gliadins, in the form of naive or deamidated by tissue Transglutaminase, activate T lymphocytes and as a result, release proinflammatory cytokines Such as IFNγ,IL-17,IL-21 and etc. these cytokines lead to histopathological changes like villous atrophy, Crypt hyperplasia and etc. In addition, celiac disease has a specific antibody against gluten and an autoantigen of the transglutaminase 2 that provides strong

Celiac disease is an autoimmune disorder that occurs due to the body’s immune response to ingested gluten, a protein found commonly in most wheat, rye, and barley products (Rubio-Tapia et al., 2012). After gluten absorption, the immune system attacks the small intestine and destroys the microvilli lining. The microvilli of the small intestine are primarily used for nutrient absorption and this degradation can lead to malnutrition (Zuckerbrot, 2013). CD affects approximately 2 million people in the United states, 0.71% or 1 in 141 of the population. However, due

Celiac disease is a fairly common disease but is not very well known. Celiac disease, or celiac sprue, is a digestive condition triggered by consumption of the protein gluten (Hill, Clinical manifestations and diagnosis of celiac disease in children, 2011). Gluten is a protein found in wheat, barley, rye, and oats. People with celiac disease who eat foods containing gluten experience an immune reaction in their small intestines, causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients (Hill, Clinical manifestations and diagnosis of celiac disease in children, 2011).

Most absorption of nutrients occurs in the small intestine. The mucosa of the small intestine is arranged in microscopic folds, which in turn contain even smaller finger-like projections called villi. The cells of the villi are covered with microscopic hairs, microvilli, projecting from the cell membrane. The folds, villi, and microvilli of the intestinal mucosa provide a huge surface area for nutrient absorption. Cells of the intestines are specialized to absorb different nutrients. Readily digested nutrients are

"This is the primary review to demonstrate that an infection can change the way our eating routine is seen by the invulnerable framework," Dr. Bana Jabri of the University of Chicago Celiac Disease Center and senior creator of the review, disclosed to NBC News. The infection kills the body's "peacekeeper" reaction to gluten, deceiving the insusceptible framework into speculation gluten is a destructive trespasser that should be assaulted.

In short, as patients eat gluten, the immune system is stimulated, and epithelial cells are destroyed (Freeman, 2001). It is also possible that the destruction of these cells lets more gliadin across the epithelium, since they are not bunched together as tightly as they were before (Hermann, 2014). Tests for the antibodies in the blood can be used clinically to help screen for Celiac Disease (Hermann, 2014). IgA blood tests for both tTG and endomysial tTG can be effective ways to determine whether someone has Celiac disease, especially in more severe cases, although for more common mild forms of Celiac, these tests are less effective (Murray, 1999). Tests for IgA or even IgG antibodies against gliadin may also be used (National Institutes of

Celiac disease is a kind of disease that can occur genetically predisposed people’s ingestion of gluten leads to damage in the small intestine. People who has Celiac disease when they eat wheat, rye and barley, their body immune system will attack their small intestine. This attack will harm their villi which is a fingerlike thing that lines up in human’s intestine use for absorbing the nutrients from the food. If the villi get damaged, then it can’t absorb the nutrients properly anymore. In addition, if people did not find out they have this disease and it last for a long term, it will affect their body badly. There is a really high chance that they will get Anemia, Dermatitis Herpetiformis and it can also makes unable to pregnant. (Ventura

Celiac disease is a growing problem affecting a large population of people across the world. The disease is caused by gluten intolerance where the proline rich chain within gluten cannot be digested in the stomach and then triggers an autoimmune response once it reaches the intestines. Currently, the only solution to prevent symptoms of celiac disease is to avoid eating gluten which can be difficult and expensive. Early trials have indicated Aspergillus niger-derived prolyl endoprotease (AN-PEP) can assist in the digestion of glucose and withstand the low pH of the human stomach. The enzyme breaks down the proline chains in gluten that trigger the autoimmune response thus preventing the autoimmune response. The enzyme is currently extracted

Coeliac disease is an autoimmune disorder affecting primarily the small intestine. It is a genetically inherited disease that is frequently diagnosed in adulthood in individuals, in whom the disease runs unidentified for years and can affect child growth. In cases of coeliac disease, the immune system reacts abnormally to gluten, which are various proteins found in wheat and in other grains such as barley, and rye. When gluten reaches the digestive tract and is exposed to the cells of the immune system, they mistakenly believe that it is coming from some sort of foreign invader, like a bacteria. In coeliac disease, the most severe form of gluten sensitivity, the immune system attacks the gluten proteins, but it also attacks an enzyme in the cells of the digestive tract called tissue transglutaminase. Consequently, gluten exposure in coeliacs causes the immune system to attack both the gluten as well as the intestinal wall itself. This