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Biotechnological Strategies for the Treatment of Gluten Intolerance provides a comprehensive overview of a wide range of biotechnological approaches that will further research and upon implementation improve the quality of life of this population. Gluten intolerance is a heterogeneous condition with varying levels of sensitivity that have typically been treated with a gluten free diet, but this book provides new and exciting biotechnological approaches that affect diet as well as non-dietary approaches. The reference describes the varying levels of sensitivity and explores symptoms beyond the intestines for a complete overview of the spectrum of sensitivity. The impact of diversity of wheat species, gluten quality and the nutritional values of gluten free products are extensively discussed. This reference is perfect for researchers and clinicians that want to further treatment options for those suffering from gluten sensitivity.
- Provides an innovative scenario of gluten intolerance, on the basis of recent epidemiological and pathogenetic findings
- Highlights the knowledge of biotechnological strategies to overcome the classical gluten free diet
- Highlights innovative immune approaches for the management of gluten intolerance
Gastroenterology Researchers, Gastroenterologists. Nutritionists, Food Industry Experts
1. Gluten intolerance: The triggering agents
1.1. Epidemiology and pathogenesis of CD and NCGS.
1.2. Gluten, ATI or FODMAP in NCGS?
1.3. The occurrence of intestinal dysbiosis
2. Beyond the intestine
2.1. Extra-intestinal manifestations
2.2. Gluten intolerance and autoimmunity
3. New dietary approaches
3.1. Toward an innovative gluten free diet (GFD)
3.2. The loss of wheat biodiversity
3.3. Detoxified wheat
3.4. Non transgenic engineered wheat
4. Non-dietary approaches
4.1. The oral enzyme strategy
4.2. Induction of immune tolerance by gliadin manipulation
4.3. Gliadin peptide vaccination
- No. of pages:
- © Academic Press 2021
- 11th May 2021
- Academic Press
- eBook ISBN:
- Paperback ISBN:
Mauro Rossi is Research Director at the Italian National Research Council (CNR)—Institute of Food Sciences (ISA) and Head of the Immunobiology Unit. He has 30 years of work experience in the field of the Biochemistry and Immunology of the small intestine. In the 1990s, he worked in the laboratories of Professor Auricchio (University “Federico II” of Naples, Italy), Noren (Panum Institute, Copenhagen, Denmark), Semenza (ETH, Zurich, Switzerland) on the biosynthesis of intestinal disaccharidases and lactose intolerance (adult-type hypolactasia), and Professor Londei (Kennedy Institute of Rheumatology, London, United Kingdom) on the cellular and molecular aspects of antigen-specific T-cell activation. His research focuses on the immunology of the small intestine, mainly on the mechanisms of tolerance to food antigens and on the development of microbiological and enzymatic strategies to downregulate the intestinal hypersensitivity to wheat gluten. He is also involved in basic and oriented applied research on probiotics.
Research Director, CNR-ISA, Avellino, Italy
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