Gluten proteins

Gluten proteins represent a complex mixture of storage proteins found in grains such as wheat, barley, and rye, primarily composed of alcohol-soluble prolamins (gliadins) and alcohol-insoluble glutelins (glutenins). These proteins are rich in proline and glutamine residues, making them resistant to complete digestion by human gastrointestinal proteases. In genetically susceptible individuals (carrying HLA-DQ2 or HLA-DQ8), the resulting undigested peptide fragments trigger an inappropriate T-cell mediated autoimmune response, leading to Celiac disease characterized by chronic intestinal inflammation and villous atrophy. Therapeutically, gluten proteins are targeted by oral enzyme replacement therapies, such as latiglutenase and other prolyl endopeptidases, which aim to degrade the immunogenic peptides within the stomach and duodenum before they can reach the intestinal mucosa. Other strategies include the use of non-absorbable polymeric binders that sequester gluten to prevent its interaction with the intestinal lining. While traditionally managed through a strict gluten-free diet, these pharmacological interventions target the protein itself to mitigate the effects of accidental gluten ingestion and improve the quality of life for patients with gluten-related disorders.

Other names

ProlaminsGlutelinsGliadinGluteninHordeinSecalinWheat storage proteins

Proteolytic degradation of immunogenic gluten peptides into non-toxic fragments; sequestration by non-absorbable polymers to prevent intestinal uptake.