جستجوی مقالات مرتبط با کلیدواژه « گلیادین » در نشریات گروه « پزشکی »

Coeliac disease, or celiac sprue, is an autoimmune disorder of the small intestine with a genetic background. As a result of immunological responses to gluten consumption, small bowel villi will have damaged and cause malabsorption of nutrients. The symptoms of this disorder appeared due to presence of Gluten, a stored protein in the endosperm of grains such as wheat, barley and rye in the patient’s diet. Gluten made up of two protein components called gliadin and glutinine. An alcohol-soluble component, gliadin, is the main cause of Coeliac disease symptoms. The "N" terminal of gliadin usually has repetitive sequence rich in glutamine, proline, phenylalanine, and tyrosine. Due to the mechanism of Coeliac disease, trans-glutaminease and glutamic acid in the N terminal of Gluten are played very important role. On the other hand, a human leukocyte antigen, HLA-DQ2, as an internal factor, plays a major role in the immunological response. In this study, in addition to introducing the mechanism of celiac disease, the molecular structure of gluten and it interacts with HLA-DQ2 will be reviewed.

Wheat flour is a complex organic particle containing an array of different allergic and antigenic components. Exposure to flour dust may result in a variety of respiratory problems such as allergic responses, occupational asthma and allergic rhinitis. The aim of the present study was to assess the concentration of inhalable dust and gliadin of flour dust as an important wheat flour allergen and to determine the relationship between concentrations of flour dust and that of gliadin in the air breathed by the workers in different workstations of wheat flour mill factories. This was a cross-sectional descriptive study. 64 air samples were collected by means of universal air sampling pumps. Inhalable flour dust density was measured by gravimetric method and flour dust gliadin concentration was determined by enzyme linked immunosorbent assay (ELISA). The mean flour dust density was higher than that of permissible limit in all wheat flour mill factories (1.64 4.68 mg/m3) and showed a significant positive relation with gliadin concentration (R2 = 0.708, p<0.05) in all factories. In addition, Inhalable dust density and gliadin concentration have been different in different stations of the factories and were highest in flour packing workstation. This study revealed the density of Inhalable flour dust had been higher than the level of permissible limit (0.5 gr/m3) and the workers in Hamadan flour mills are exposed to a dangerous level of flour dust, and inhale a high level of gliadin in all flour packing unites of the factories in Hamedan.