Pathophysiology Of Celiac Disease Of Gluten, Wheat, Barley, And Rye

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.

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).

Celiac disease is an autoimmune disease triggered by ingestion, of gluten-containing foods. The disease results from inappropriate T cells immune response against gliadin in genetically predisposed people. Individuals with this disorder have high levels of antibodies to a variety of antigens. The resulting immune response produces a strong inflammatory reaction that results in loss of absorptive villi from the small intestine. After the subsequent lesions are widespread, they may weaken absorption of macronutrients and micronutrients. Small bowel involvement

Celiac disease is primarily a digestive condition triggered by consumption of the protein gluten resulting in an immune reaction in the small intestine, which leads to inability to absorb certain

Coeliac disease is an autoimmune disease, meaning that the body’s immune system is responsible for the ill symptoms by attacking the body’s cells. This is different from an allergy, in that basophils and eosinophil are specifically responsible for allergic responses (Celiac Disease Foundation). When an individual with coeliac disease consumes wheat, barley, or rye [which contain the protein gluten]; it triggers the immune system to attack the body. The small intestine is usually a main target; specifically the villi, which are finger-like projections that line the small

Celiac disease (CD) is marked by an inability to absorb gluten. Gluten, also known as glutenin, is a protein found in “wheat, rye, barley, spelt, and triticale” (Turner and Torkos). The problem with the disease is that it is an “autoimmune disorder in which the immune system responds to gluten by damaging the small intestine” (Turner and Torkos). This damage to the small intestine is “characterized by villous atrophy” in people who are “genetically susceptible” (Parnell and Ciclitira). The disorder may latent for years and then suddenly cause horrendous symptoms that may be misdiagnosed as irritable bowel syndrome. There is danger in a misdiagnosis because many high fiber foods used to help control irritable bowel syndrome are gluten

To help understand Celiac Disease it helps to know a little of its history. Celiac once named as koiliakos; recognized by a Greek Physician, Aretaeus of Cappadocia (3). The word "koiliakos" in simpler terms meant abdomen. Aretaeus describes the disease as an irritation of the stomach and whether or not a person actually digests their food. Celiac was not exactly officially recognized as a disease until the 19th century. Dr. Mathew Bailie described Celiac as chronic diarrhea and how a continuation of chronic diarrhea eventually leads to malnutrition (4). The severity of this disease was huge and the cause of which unknown. This greatly impacted the health and diet of all victims who did not know the cause of their pain and ultimately their path towards a malnourished life.

Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley and rye ("Celiac Disease," n.d.). When the body's immune system overreacts to gluten in food, the immune reaction damages the tiny, hair-like projections (villi) that line the small intestine ("Celiac Disease," n.d.). Over time, this reaction produces inflammation that damages the small intestine's lining and prevents absorption of some nutrients (malabsorption) ("Celiac Disease," n.d.). Excessive damage to the bowel can cause abdominal bloating, watery stool and weight loss.

Celiac Disease (CD) is a digestive disease triggered and continued by the ingestion of gluten in the diet. Individuals with celiac disease have an irreversible intolerance to gluten. Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. CD is considered an autoimmune disease. It is activated by eating gluten-containing foods. People who are genetically susceptible can experience varying degrees of lesions in the small bowel mucosa. The lesions can range from “mild intraepithelial lymphocytosis to severe mononuclear infiltration which can result in total villous atrophy”. (García-Manzanares,).

interdum itself, are typical structures: chromosomes, cytoplasm, ribosomes, and a R plasmid. Both H. pylori and Lactobacillus have R plasmids, which are translated to A. interdum, though the genetic material within the plasmid is different from each of the microbes separately. The R plasmid has two important qualities in A. interdum. First, the plasmid helps resist against antibodies, which is a concern in the stomach as people take many different antibiotics to treat for a plethora of diseases and ailments. The specific plasmid pBR322 contains genes that make the microbe resistant to tetracycline and ampicillin, which are fairly common medicines. To resist against more common drugs, the plasmid has a small section of pUC18. This gene identifies threatening drugs by producing a blue pigment if there is a high concentration of the drug. Doctors use this mechanism to ensure the microbe is at optimal conditions. Second, the plasmid is able to transfer the genetic material between bacterial cells before embedding in the stomach lining in hope of eventually “curing” the patient of their gluten intolerance. The more cells in the body that can effectively digest amino acids from gluten, then the less cases of Celiac disease there will

Scientist believe that there are two main causes are for Celiac disease. It is estimated that about one in every 133 people have

Celiac Disease affects the digestive system by the ingestion of gluten through foods like barley, rye, or wheat. Specific characteristics of this disease are weight loss, bloating, and in some cases diarrhea can even occur. Certain nourishment can be deprived from the brain and the liver as well eventually. For children, stomach pain can be an issue and vomiting may have a chance at occurring. The other signs and symptoms that come with celiac disease vary among person to person. However the most common are anemia which is iron deficiency, bone deficiency, itchy or blistering skin, and bad dental hygiene. Along with that celiac disease can also cause joint pain, headaches, fatigue, acid reflux, and spleen function that is greatly reduced. Chemically,

Celiac disease (gluten-sensitive enteropathy), sometimes called sprue or coeliac, is an immune response to eating gluten. people with coeliac disease who eat gluten, the immune system reacts ab`normally in your small intestine. Causing small bowel damage. The tiny, finger-like projections which line the bowel called villi become inflamed and flattened. This is referred to as villous atrophy. Villous atrophy reduces the surface area of the bowel used for nutrients absorption, which can lead to various gastrointestinal, fatigue, weight loss, bloating and anemia, and malabsorptive symptoms which can lead to other serious complications.

     There are such a vast variety of symptoms in celiac that it can be very hard to diagnose. Symptoms may or may not be in the abdomen. One person can have diarrhea or abdominal pain while another has irritability and depression. Irritability is the most common symptom in children. Some symptoms of the disease are:

Gluten molecule is not digested well by humans, it is resistant to the enzymes which break down proteins (peptidases). Therefore, occurs the toxic fraction of gliadin - a long peptide chain made up of thirty-three amino acids. It gets into the lining of the intestine and underneath the epithelial cells lining the villi. In some people this gliadin fraction provokes an immunological reaction that causes the villi to be inflamed and destroyed. Gliadin fraction is the main environmental trigger and cause of coeliac