Gluten (English Wikipedia)

Payne, P. I. (2012-12-06). "Endosperm Proteins". In Blonstein, A. D.; King, P. J. (eds.). A Genetic Approach to Plant Biochemistry. Springer. p. 210. ISBN 978-3-7091-6989-6.

codexalimentarius.org

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cureceliacdisease.org

"What's the difference between celiac disease, gluten intolerance, non-celiac gluten sensitivity and wheat allergy?". The University of Chicago Celiac Disease Center. 2015. Retrieved 4 January 2015.

doabooks.org

directory.doabooks.org

Leonard MM, Sapone A, Catassi C, Fasano A (2017). "Celiac Disease and Nonceliac Gluten Sensitivity: A Review". JAMA (Review). 318 (7): 647–656. doi:10.1001/jama.2017.9730. PMID 28810029. S2CID 205094729. Previous studies have shown that gliadin can cause an immediate and transient increase in gut permeability. This permeating effect is secondary to the binding of specific undigestible gliadin fragments to the CXCR3 chemokine receptor with subsequent release of zonulin, a modulator of intercellular tight junctions. This process takes place in all individuals who ingest gluten. For the majority, these events do not lead to abnormal consequences. However, these same events can lead to an inflammatory process in genetically predisposed individuals when the immunologic surveillance system mistakenly recognizes gluten as a pathogen.

doi.org

Hervé This, « Who discovered the gluten and who discovered its production by lixiviation? », Notes Académiques de l'Académie d'Agriculture de France/Academic Notes from the French Academy of Agriculture, vol. 3, no 3, 2002, p. 1–11
Shewry PR, Halford NG, Belton PS, Tatham AS (February 2002). "The structure and properties of gluten: an elastic protein from wheat grain". Philos Trans R Soc Lond B Biol Sci. 357 (1418): 133–42. doi:10.1098/rstb.2001.1024. PMC 1692935. PMID 11911770.
Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol (Review). 32 (Suppl 1): 78–81. doi:10.1111/jgh.13703. PMID 28244676. Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten'. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease.
Shewry, P. R.; Halford, N. G.; Belton, P. S.; Tatham, A. S. (2002). "The structure and properties of gluten: An elastic protein from wheat grain". Philosophical Transactions of the Royal Society B: Biological Sciences. 357 (1418): 133–142. doi:10.1098/rstb.2001.1024. PMC 1692935. PMID 11911770.
Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (Jan 29, 2014). "Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients". Nutrients (Review). 6 (2): 575–90. doi:10.3390/nu6020575. PMC 3942718. PMID 24481131. the distinctive feature that makes wheat unique is, precisely, the visco-elasticity of gluten. When the grain is milled and mixed with water, storage proteins form a dough, capable of retaining gas bubbles. These properties make wheat suitable for the preparation of a great diversity of food products
Day L, Augustin MA, Batey IL, Wrigley, CW (February 2006). "Wheat-gluten uses and industry needs". Trends in Food Science & Technology (Review). 17 (2): 82–90. doi:10.1016/j.tifs.2005.10.003. Given the unique properties of wheat gluten, it is not surprising that it has been the subject of intense attention by the food industry. (...) Gluten does have economic benefits over and above the more expensive milk- or soy-protein products (Table 1), and its functional properties, which other products cannot duplicate, give it a unique place among the various protein products. (...) Unlike whey and soy proteins, gluten or wheat proteins are not high in biological value and have not been widely researched for nutritional advantages.
Zhao, Hefei (February 2020). "Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products". Journal of Food Biochemistry. (44)4 (4): e13157. doi:10.1111/jfbc.13157. PMID 32020651. S2CID 211034183.
Rosentrater, Kurt A.; Evers, A.D. (2018). "Chemical components and nutrition". Kent's Technology of Cereals. pp. 267–368. doi:10.1016/B978-0-08-100529-3.00004-9. ISBN 978-0-08-100529-3.
Lundin KE, Wijmenga C (Sep 2015). "Coeliac disease and autoimmune disease-genetic overlap and screening". Nat Rev Gastroenterol Hepatol. 12 (9): 507–15. doi:10.1038/nrgastro.2015.136. PMID 26303674. S2CID 24533103.
Molina-Infante J, Santolaria S, Montoro M, Esteve M, Fernández-Bañares F (2014). "[Non-celiac gluten sensitivity: a critical review of current evidence] [Article in Spanish]". Gastroenterol Hepatol. 37 (6): 362–71. doi:10.1016/j.gastrohep.2014.01.005. PMID 24667093.
Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (January 2013). "The Oslo definitions for coeliac disease and related terms". Gut (Review). 62 (1): 43–52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.
Zis P, Hadjivassiliou M (26 February 2019). "Treatment of Neurological Manifestations of Gluten Sensitivity and Coeliac Disease". Curr Treat Options Neurol (Review). 21 (3): 10. doi:10.1007/s11940-019-0552-7. PMID 30806821.
Sahlström, S.; Bråthen, E. (January 1997). "Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling". Food Chemistry. 58 (1–2): 75–80. doi:10.1016/S0308-8146(96)00216-6.
Magnus, E.M.; Bråthen, E.; Sahlström, S.; Færgestad, E.Mosleth; Ellekjær, M.R. (May 1997). "Effects of Wheat Variety and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses". Journal of Cereal Science. 25 (3): 289–301. doi:10.1006/jcrs.1996.0094.
Edwards, N. M.; Mulvaney, S. J.; Scanlon, M. G.; Dexter, J. E. (November 2003). "Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties". Cereal Chemistry. 80 (6): 755–763. doi:10.1094/CCHEM.2003.80.6.755.
Tosi, Paola; Masci, Stefania; Giovangrossi, Angela; D’Ovidio, Renato; Bekes, Frank; Larroque, Oscar; Napier, Johnathan; Shewry, Peter (September 2005). "Modification of the Low Molecular Weight (LMW) Glutenin Composition of Transgenic Durum Wheat: Effects on Glutenin Polymer Size and Gluten Functionality". Molecular Breeding. 16 (2): 113–126. doi:10.1007/s11032-005-5912-1. S2CID 24914227.
Oliver, JR; Allen, HM (January 1992). "The prediction of bread baking performance using the farinograph and extensograph". Journal of Cereal Science. 15 (1): 79–89. doi:10.1016/S0733-5210(09)80058-1.
Sakhare, S. D.; Inamdar, A. A.; Soumya, C; Indrani, D; Rao, G. V. (2013). "Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta". Journal of Food Science and Technology. 51 (12): 4108–13. doi:10.1007/s13197-013-0939-5. PMC 4252461. PMID 25477689.
Lammers KM, Herrera MG, Dodero VI (2018). "Translational Chemistry Meets Gluten-Related Disorders". ChemistryOpen (Review). 7 (3): 217–232. doi:10.1002/open.201700197. PMC 5838388. PMID 29531885.
Dickson BC, Streutker CJ, Chetty R (2006). "Coeliac disease: an update for pathologists". J Clin Pathol (Review). 59 (10): 1008–16. doi:10.1136/jcp.2005.035345. PMC 1861744. PMID 17021129.
Stoven S, Murray JA, Marietta EV (2013). "Latest in vitro and in vivo models of celiac disease". Expert Opin Drug Discov (Review). 8 (4): 445–57. doi:10.1517/17460441.2013.761203. PMC 3605231. PMID 23293929.
Kupfer SS, Jabri B (2012). "Pathophysiology of celiac disease". Gastrointest Endosc Clin N Am (Review). 22 (4): 639–60. doi:10.1016/j.giec.2012.07.003. PMC 3872820. PMID 23083984.
Silano M, Vincentini O, De Vincenzi M (2009). "Toxic, immunostimulatory and antagonist gluten peptides in celiac disease". Curr Med Chem (Review). 16 (12): 1489–98. doi:10.2174/092986709787909613. PMID 19355902.
Elli L, Roncoroni L, Bardella MT (2015). "Non-celiac gluten sensitivity: Time for sifting the grain". World J Gastroenterol (Review). 21 (27): 8221–6. doi:10.3748/wjg.v21.i27.8221. PMC 4507091. PMID 26217073.
Fasano A (Jan 2011). "Zonulin and its regulation of intestinal barrier function: the biological door to inflammation, autoimmunity, and cancer". Physiol. Rev. (Review). 91 (1): 151–75. CiteSeerX 10.1.1.653.3967. doi:10.1152/physrev.00003.2008. PMID 21248165. There are at least 50 toxic epitopes in gluten peptides exerting cytotoxic, immunomodulatory, and gut-permeating activities.
Leonard MM, Sapone A, Catassi C, Fasano A (2017). "Celiac Disease and Nonceliac Gluten Sensitivity: A Review". JAMA (Review). 318 (7): 647–656. doi:10.1001/jama.2017.9730. PMID 28810029. S2CID 205094729. Previous studies have shown that gliadin can cause an immediate and transient increase in gut permeability. This permeating effect is secondary to the binding of specific undigestible gliadin fragments to the CXCR3 chemokine receptor with subsequent release of zonulin, a modulator of intercellular tight junctions. This process takes place in all individuals who ingest gluten. For the majority, these events do not lead to abnormal consequences. However, these same events can lead to an inflammatory process in genetically predisposed individuals when the immunologic surveillance system mistakenly recognizes gluten as a pathogen.
Penagini F, Dilillo D, Meneghin F, Mameli C, Fabiano V, Zuccotti GV (Nov 18, 2013). "Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet". Nutrients (Review). 5 (11): 4553–65. doi:10.3390/nu5114553. PMC 3847748. PMID 24253052.
de Souza MC, Deschênes ME, Laurencelle S, Godet P, Roy CC, Djilali-Saiah I (2016). "Pure Oats as Part of the Canadian Gluten-Free Diet in Celiac Disease: The Need to Revisit the Issue". Can J Gastroenterol Hepatol (Review). 2016: 1–8. doi:10.1155/2016/1576360. PMC 4904650. PMID 27446824.
Comino I, Moreno Mde L, Sousa C (Nov 7, 2015). "Role of oats in celiac disease". World J Gastroenterol. 21 (41): 11825–31. doi:10.3748/wjg.v21.i41.11825. PMC 4631980. PMID 26557006. It is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. As a result, several studies have shown that the immunogenicity of oats varies depending on the cultivar consumed. Thus, it is essential to thoroughly study the variety of oats used in a food ingredient before including it in a gluten-free diet.
Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (Mar 16, 2015). "Clinical and diagnostic aspects of gluten related disorders". World J Clin Cases (Review). 3 (3): 275–84. doi:10.12998/wjcc.v3.i3.275. PMC 4360499. PMID 25789300.
Lionetti E, Gatti S, Pulvirenti A, Catassi C (Jun 2015). "Celiac disease from a global perspective". Best Pract Res Clin Gastroenterol (Review). 29 (3): 365–79. doi:10.1016/j.bpg.2015.05.004. PMID 26060103.
Sapone A, Bai JC, Ciacci C, Dolinsek J, Green PH, Hadjivassiliou M, Kaukinen K, Rostami K, Sanders DS, Schumann M, Ullrich R, Villalta D, Volta U, Catassi C, Fasano A (2012). "Spectrum of gluten-related disorders: consensus on new nomenclature and classification". BMC Medicine (Review). 10: 13. doi:10.1186/1741-7015-10-13. PMC 3292448. PMID 22313950.
Volta U, Caio G, Tovoli F, De Giorgio R (2013). "Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness". Cellular and Molecular Immunology (Review). 10 (5): 383–392. doi:10.1038/cmi.2013.28. PMC 4003198. PMID 23934026.
Guandalini S, Polanco I (Apr 2015). "Nonceliac gluten sensitivity or wheat intolerance syndrome?". J Pediatr (Review). 166 (4): 805–11. doi:10.1016/j.jpeds.2014.12.039. PMID 25662287. The increase in world-wide consumption of a Mediterranean diet, which includes a wide range of wheat-based foods, has possibly contributed to an alarming rise in the incidence of wheat (gluten?)-related disorders.1, 2
Volta U, Caio G, Tovoli F, De Giorgio R (September 2013). "Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness". Cellular & Molecular Immunology (Review). 10 (5): 383–92. doi:10.1038/cmi.2013.28. PMC 4003198. PMID 23934026. mechanization of farming and the growing industrial use of pesticides have favored the development of new types of wheat with a higher amount of toxic gluten peptides that cause the development of gluten-related disorders
Gobbetti M, Giuseppe Rizzello C, Di Cagno R, De Angelis M (Apr 2007). "Sourdough lactobacilli and celiac disease". Food Microbiol (Review). 24 (2): 187–96. doi:10.1016/j.fm.2006.07.014. PMID 17008163.
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Pronin, Darina; Borner, Andreas; Weber, Hans; Scherf, Ann (10 July 2020). "Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents". Journal of Agricultural and Food Chemistry. 68 (46): 13247–13256. doi:10.1021/acs.jafc.0c02815. PMID 32648759. S2CID 220469138.
Caio, Giacomo; Volta, Umberto; Sapone, Anna; Leffler, Daniel A.; De Giorgio, Roberto; Catassi, Carlo; Fasano, Alessio (2019-07-23). "Celiac disease: a comprehensive current review". BMC Medicine. 17 (1): 142. doi:10.1186/s12916-019-1380-z. PMC 6647104. PMID 31331324.
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Lundin KE, Wijmenga C (Sep 2015). "Coeliac disease and autoimmune disease-genetic overlap and screening". Nat Rev Gastroenterol Hepatol. 12 (9): 507–15. doi:10.1038/nrgastro.2015.136. PMID 26303674. S2CID 24533103.
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Volta U, De Giorgio R, Caio G, Uhde M, Manfredini R, Alaedini A (March 2019). "Nonceliac Wheat Sensitivity: An Immune-Mediated Condition with Systemic Manifestations". Gastroenterol Clin North Am (Review). 48 (1): 165–182. doi:10.1016/j.gtc.2018.09.012. PMC 6364564. PMID 30711208. Furthermore, a role for the FODMAP (eg, fructans) component of wheat as the sole trigger for symptoms is somewhat doubtful, because many patients with NCWS report resolution of symptoms after the withdrawal of wheat and related cereals, while continuing to ingest vegetables and fruits with high FODMAP content in their diets.59 On the whole, it is conceivable that more than one culprit may be involved in symptoms of NCWS (as they are currently defined), including gluten, other wheat proteins, and FODMAPs.60–62
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Hervé This, « Who discovered the gluten and who discovered its production by lixiviation? », Notes Académiques de l'Académie d'Agriculture de France/Academic Notes from the French Academy of Agriculture, vol. 3, no 3, 2002, p. 1–11
Shewry PR, Halford NG, Belton PS, Tatham AS (February 2002). "The structure and properties of gluten: an elastic protein from wheat grain". Philos Trans R Soc Lond B Biol Sci. 357 (1418): 133–42. doi:10.1098/rstb.2001.1024. PMC 1692935. PMID 11911770.
Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol (Review). 32 (Suppl 1): 78–81. doi:10.1111/jgh.13703. PMID 28244676. Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten'. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease.
Shewry, P. R.; Halford, N. G.; Belton, P. S.; Tatham, A. S. (2002). "The structure and properties of gluten: An elastic protein from wheat grain". Philosophical Transactions of the Royal Society B: Biological Sciences. 357 (1418): 133–142. doi:10.1098/rstb.2001.1024. PMC 1692935. PMID 11911770.
Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (Jan 29, 2014). "Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients". Nutrients (Review). 6 (2): 575–90. doi:10.3390/nu6020575. PMC 3942718. PMID 24481131. the distinctive feature that makes wheat unique is, precisely, the visco-elasticity of gluten. When the grain is milled and mixed with water, storage proteins form a dough, capable of retaining gas bubbles. These properties make wheat suitable for the preparation of a great diversity of food products
Zhao, Hefei (February 2020). "Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products". Journal of Food Biochemistry. (44)4 (4): e13157. doi:10.1111/jfbc.13157. PMID 32020651. S2CID 211034183.
Lundin KE, Wijmenga C (Sep 2015). "Coeliac disease and autoimmune disease-genetic overlap and screening". Nat Rev Gastroenterol Hepatol. 12 (9): 507–15. doi:10.1038/nrgastro.2015.136. PMID 26303674. S2CID 24533103.
Molina-Infante J, Santolaria S, Montoro M, Esteve M, Fernández-Bañares F (2014). "[Non-celiac gluten sensitivity: a critical review of current evidence] [Article in Spanish]". Gastroenterol Hepatol. 37 (6): 362–71. doi:10.1016/j.gastrohep.2014.01.005. PMID 24667093.
Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (January 2013). "The Oslo definitions for coeliac disease and related terms". Gut (Review). 62 (1): 43–52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.
Zis P, Hadjivassiliou M (26 February 2019). "Treatment of Neurological Manifestations of Gluten Sensitivity and Coeliac Disease". Curr Treat Options Neurol (Review). 21 (3): 10. doi:10.1007/s11940-019-0552-7. PMID 30806821.
Sakhare, S. D.; Inamdar, A. A.; Soumya, C; Indrani, D; Rao, G. V. (2013). "Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta". Journal of Food Science and Technology. 51 (12): 4108–13. doi:10.1007/s13197-013-0939-5. PMC 4252461. PMID 25477689.
Humbert, Philippe; Pelletier, Fabien; Dreno, Brigitte; Puzenat, Eve; Aubin, François (1 January 2006). "Gluten intolerance and skin diseases". European Journal of Dermatology. 16 (1): 4–11. PMID 16436335.
Lammers KM, Herrera MG, Dodero VI (2018). "Translational Chemistry Meets Gluten-Related Disorders". ChemistryOpen (Review). 7 (3): 217–232. doi:10.1002/open.201700197. PMC 5838388. PMID 29531885.
Dickson BC, Streutker CJ, Chetty R (2006). "Coeliac disease: an update for pathologists". J Clin Pathol (Review). 59 (10): 1008–16. doi:10.1136/jcp.2005.035345. PMC 1861744. PMID 17021129.
Stoven S, Murray JA, Marietta EV (2013). "Latest in vitro and in vivo models of celiac disease". Expert Opin Drug Discov (Review). 8 (4): 445–57. doi:10.1517/17460441.2013.761203. PMC 3605231. PMID 23293929.
Kupfer SS, Jabri B (2012). "Pathophysiology of celiac disease". Gastrointest Endosc Clin N Am (Review). 22 (4): 639–60. doi:10.1016/j.giec.2012.07.003. PMC 3872820. PMID 23083984.
Silano M, Vincentini O, De Vincenzi M (2009). "Toxic, immunostimulatory and antagonist gluten peptides in celiac disease". Curr Med Chem (Review). 16 (12): 1489–98. doi:10.2174/092986709787909613. PMID 19355902.
Elli L, Roncoroni L, Bardella MT (2015). "Non-celiac gluten sensitivity: Time for sifting the grain". World J Gastroenterol (Review). 21 (27): 8221–6. doi:10.3748/wjg.v21.i27.8221. PMC 4507091. PMID 26217073.
Fasano A (Jan 2011). "Zonulin and its regulation of intestinal barrier function: the biological door to inflammation, autoimmunity, and cancer". Physiol. Rev. (Review). 91 (1): 151–75. CiteSeerX 10.1.1.653.3967. doi:10.1152/physrev.00003.2008. PMID 21248165. There are at least 50 toxic epitopes in gluten peptides exerting cytotoxic, immunomodulatory, and gut-permeating activities.
Leonard MM, Sapone A, Catassi C, Fasano A (2017). "Celiac Disease and Nonceliac Gluten Sensitivity: A Review". JAMA (Review). 318 (7): 647–656. doi:10.1001/jama.2017.9730. PMID 28810029. S2CID 205094729. Previous studies have shown that gliadin can cause an immediate and transient increase in gut permeability. This permeating effect is secondary to the binding of specific undigestible gliadin fragments to the CXCR3 chemokine receptor with subsequent release of zonulin, a modulator of intercellular tight junctions. This process takes place in all individuals who ingest gluten. For the majority, these events do not lead to abnormal consequences. However, these same events can lead to an inflammatory process in genetically predisposed individuals when the immunologic surveillance system mistakenly recognizes gluten as a pathogen.
Penagini F, Dilillo D, Meneghin F, Mameli C, Fabiano V, Zuccotti GV (Nov 18, 2013). "Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet". Nutrients (Review). 5 (11): 4553–65. doi:10.3390/nu5114553. PMC 3847748. PMID 24253052.
de Souza MC, Deschênes ME, Laurencelle S, Godet P, Roy CC, Djilali-Saiah I (2016). "Pure Oats as Part of the Canadian Gluten-Free Diet in Celiac Disease: The Need to Revisit the Issue". Can J Gastroenterol Hepatol (Review). 2016: 1–8. doi:10.1155/2016/1576360. PMC 4904650. PMID 27446824.
Comino I, Moreno Mde L, Sousa C (Nov 7, 2015). "Role of oats in celiac disease". World J Gastroenterol. 21 (41): 11825–31. doi:10.3748/wjg.v21.i41.11825. PMC 4631980. PMID 26557006. It is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. As a result, several studies have shown that the immunogenicity of oats varies depending on the cultivar consumed. Thus, it is essential to thoroughly study the variety of oats used in a food ingredient before including it in a gluten-free diet.
Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (Mar 16, 2015). "Clinical and diagnostic aspects of gluten related disorders". World J Clin Cases (Review). 3 (3): 275–84. doi:10.12998/wjcc.v3.i3.275. PMC 4360499. PMID 25789300.
Lionetti E, Gatti S, Pulvirenti A, Catassi C (Jun 2015). "Celiac disease from a global perspective". Best Pract Res Clin Gastroenterol (Review). 29 (3): 365–79. doi:10.1016/j.bpg.2015.05.004. PMID 26060103.
Sapone A, Bai JC, Ciacci C, Dolinsek J, Green PH, Hadjivassiliou M, Kaukinen K, Rostami K, Sanders DS, Schumann M, Ullrich R, Villalta D, Volta U, Catassi C, Fasano A (2012). "Spectrum of gluten-related disorders: consensus on new nomenclature and classification". BMC Medicine (Review). 10: 13. doi:10.1186/1741-7015-10-13. PMC 3292448. PMID 22313950.
Volta U, Caio G, Tovoli F, De Giorgio R (2013). "Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness". Cellular and Molecular Immunology (Review). 10 (5): 383–392. doi:10.1038/cmi.2013.28. PMC 4003198. PMID 23934026.
Guandalini S, Polanco I (Apr 2015). "Nonceliac gluten sensitivity or wheat intolerance syndrome?". J Pediatr (Review). 166 (4): 805–11. doi:10.1016/j.jpeds.2014.12.039. PMID 25662287. The increase in world-wide consumption of a Mediterranean diet, which includes a wide range of wheat-based foods, has possibly contributed to an alarming rise in the incidence of wheat (gluten?)-related disorders.1, 2
Volta U, Caio G, Tovoli F, De Giorgio R (September 2013). "Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness". Cellular & Molecular Immunology (Review). 10 (5): 383–92. doi:10.1038/cmi.2013.28. PMC 4003198. PMID 23934026. mechanization of farming and the growing industrial use of pesticides have favored the development of new types of wheat with a higher amount of toxic gluten peptides that cause the development of gluten-related disorders
Gobbetti M, Giuseppe Rizzello C, Di Cagno R, De Angelis M (Apr 2007). "Sourdough lactobacilli and celiac disease". Food Microbiol (Review). 24 (2): 187–96. doi:10.1016/j.fm.2006.07.014. PMID 17008163.
Belderok B (2000). "Developments in bread-making processes". Plant Foods Hum Nutr (Review). 55 (1): 1–86. doi:10.1023/A:1008199314267. PMID 10823487. S2CID 46259398.
Pronin, Darina; Borner, Andreas; Weber, Hans; Scherf, Ann (10 July 2020). "Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents". Journal of Agricultural and Food Chemistry. 68 (46): 13247–13256. doi:10.1021/acs.jafc.0c02815. PMID 32648759. S2CID 220469138.
Caio, Giacomo; Volta, Umberto; Sapone, Anna; Leffler, Daniel A.; De Giorgio, Roberto; Catassi, Carlo; Fasano, Alessio (2019-07-23). "Celiac disease: a comprehensive current review". BMC Medicine. 17 (1): 142. doi:10.1186/s12916-019-1380-z. PMC 6647104. PMID 31331324.
Ludvigsson JF, Card T, Ciclitira PJ, Swift GL, Nasr I, Sanders DS, Ciacci C (Apr 2015). "Support for patients with celiac disease: A literature review". United European Gastroenterol J. 3 (2): 146–59. doi:10.1177/2050640614562599. PMC 4406900. PMID 25922674.
Fasano, A; Catassi, C (December 2012). "Clinical practice. Celiac disease". The New England Journal of Medicine. 367 (25): 2419–26. doi:10.1056/NEJMcp1113994. PMID 23252527.
Bold J, Rostami K (2011). "Gluten tolerance; potential challenges in treatment strategies". Gastroenterol Hepatol Bed Bench. 4 (2): 53–7. PMC 4017406. PMID 24834157.
Fasano A (Apr 2005). "Clinical presentation of celiac disease in the pediatric population". Gastroenterology. 128 (4 Suppl 1): S68–73. doi:10.1053/j.gastro.2005.02.015. PMID 15825129.
Elli L, Branchi F, Tomba C, Villalta D, Norsa L, Ferretti F, Roncoroni L, Bardella MT (Jun 2015). "Diagnosis of gluten related disorders: Celiac disease, wheat allergy and non-celiac gluten sensitivity". World J Gastroenterol. 21 (23): 7110–9. doi:10.3748/wjg.v21.i23.7110. PMC 4476872. PMID 26109797.
Lebwohl B, Ludvigsson JF, Green PH (Oct 2015). "Celiac disease and non-celiac gluten sensitivity". BMJ (Review). 351: h4347. doi:10.1136/bmj.h4347. PMC 4596973. PMID 26438584.
Lundin KE, Wijmenga C (Sep 2015). "Coeliac disease and autoimmune disease-genetic overlap and screening". Nat Rev Gastroenterol Hepatol. 12 (9): 507–15. doi:10.1038/nrgastro.2015.136. PMID 26303674. S2CID 24533103.
Vriezinga SL, Schweizer JJ, Koning F, Mearin ML (Sep 2015). "Coeliac disease and gluten-related disorders in childhood". Nature Reviews. Gastroenterology & Hepatology (Review). 12 (9): 527–36. doi:10.1038/nrgastro.2015.98. PMID 26100369. S2CID 2023530.
Pruimboom, Leo; de Punder, Karin (24 November 2015). "The opioid effects of gluten exorphins: asymptomatic celiac disease". Journal of Health, Population, and Nutrition (Review). 33: 24. doi:10.1186/s41043-015-0032-y. PMC 5025969. PMID 26825414.
Mooney, P; Aziz, I; Sanders, D (2013). "Non-celiac gluten sensitivity: clinical relevance and recommendations for future research". Neurogastroenterology & Motility. 25 (11): 864–871. doi:10.1111/nmo.12216. PMID 23937528. S2CID 9277897.
Nijeboer, P; Bontkes, H; Mulder, C; Bouma, G (2013). "Non-celiac gluten sensitivity. Is it in the gluten or the grain?". Journal of Gastrointestinal and Liver Disorders. 22 (4): 435–40. PMID 24369326.
Catassi C, Bai JC, Bonaz B, Bouma G, Calabrò A, Carroccio A, Castillejo G, Ciacci C, Cristofori F, Dolinsek J, Francavilla R, Elli L, Green P, Holtmeier W, Koehler P, Koletzko S, Meinhold C, Sanders D, Schumann M, Schuppan D, Ullrich R, Vécsei A, Volta U, Zevallos V, Sapone A, Fasano A (Sep 2013). "Non-Celiac Gluten sensitivity: the new frontier of gluten related disorders". Nutrients. 5 (10): 3839–53. doi:10.3390/nu5103839. PMC 3820047. PMID 24077239.
Fasano, Alessio; Sapone, Anna; Zevallos, Victor; Schuppan, Detlef (May 2015). "Nonceliac Gluten Sensitivity". Gastroenterology. 148 (6): 1195–1204. doi:10.1053/j.gastro.2014.12.049. PMID 25583468.
Czaja-Bulsa G (Apr 2015). "Non coeliac gluten sensitivity - A new disease with gluten intolerance". Clin Nutr. 34 (2): 189–94. doi:10.1016/j.clnu.2014.08.012. PMID 25245857.
Igbinedion SO, Ansari J, Vasikaran A, Gavins FN, Jordan P, Boktor M, Alexander JS (Oct 2017). "Non-celiac gluten sensitivity: All wheat attack is not celiac". World Journal of Gastroenterology (Review). 23 (20): 7201–10. doi:10.3748/wjg.v23.i40.7201. PMC 5677194. PMID 29142467.
Verdu EF, Armstrong D, Murray JA (2009). "Between celiac disease and irritable bowel syndrome: the "no man's land" of gluten sensitivity". Am J Gastroenterol (Review). 104 (6): 1587–94. doi:10.1038/ajg.2009.188. PMC 3480312. PMID 19455131.
Mansueto, Pasquale; Seidita, Aurelio; D'Alcamo, Alberto; Carroccio, Antonio (2014). "Non-Celiac Gluten Sensitivity: Literature Review". Journal of the American College of Nutrition (Review). 33 (1): 39–54. doi:10.1080/07315724.2014.869996. hdl:10447/90208. PMID 24533607. S2CID 22521576.
Volta U, Caio G, De Giorgio R, Henriksen C, Skodje G, Lundin KE (Jun 2015). "Non-celiac gluten sensitivity: a work-in-progress entity in the spectrum of wheat-related disorders". Best Pract Res Clin Gastroenterol. 29 (3): 477–91. doi:10.1016/j.bpg.2015.04.006. PMID 26060112.
Volta U, De Giorgio R, Caio G, Uhde M, Manfredini R, Alaedini A (March 2019). "Nonceliac Wheat Sensitivity: An Immune-Mediated Condition with Systemic Manifestations". Gastroenterol Clin North Am (Review). 48 (1): 165–182. doi:10.1016/j.gtc.2018.09.012. PMC 6364564. PMID 30711208. Furthermore, a role for the FODMAP (eg, fructans) component of wheat as the sole trigger for symptoms is somewhat doubtful, because many patients with NCWS report resolution of symptoms after the withdrawal of wheat and related cereals, while continuing to ingest vegetables and fruits with high FODMAP content in their diets.59 On the whole, it is conceivable that more than one culprit may be involved in symptoms of NCWS (as they are currently defined), including gluten, other wheat proteins, and FODMAPs.60–62
Verbeke, K (February 2018). "Nonceliac Gluten Sensitivity: What Is the Culprit?". Gastroenterology. 154 (3): 471–473. doi:10.1053/j.gastro.2018.01.013. PMID 29337156. Although intolerance to fructans and other FODMAPs may contribute to NCGS, they may only explain gastrointestinal symptoms and not the extraintestinal symptoms observed in NCGS patients, such as neurologic dysfunction, psychological disturbances, fibromyalgia, and skin rash.15 Therefore, it is unlikely that they are the sole cause of NCGS.
Barone, Maria; Troncone, Riccardo; Auricchio, Salvatore (2014). "Gliadin Peptides as Triggers of the Proliferative and Stress/Innate Immune Response of the Celiac Small Intestinal Mucosa". International Journal of Molecular Sciences (Review). 15 (11): 20518–20537. doi:10.3390/ijms151120518. PMC 4264181. PMID 25387079.
Junker, Y.; Zeissig, S.; Kim, S.-J.; Barisani, D.; Wieser, H.; Leffler, D. A.; Zevallos, V.; Libermann, T. A.; Dillon, S.; Freitag, T. L.; Kelly, C. P.; Schuppan, D. (2012). "Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4". Journal of Experimental Medicine. 209 (13): 2395–2408. doi:10.1084/jem.20102660. PMC 3526354. PMID 23209313.
Sapone A, Bai JC, Ciacci C, Dolinsek J, Green PH, Hadjivassiliou M, Kaukinen K, Rostami K, Sanders DS, Schumann M, Ullrich R, Villalta D, Volta U, Catassi C, Fasano A (2012). "Spectrum of gluten-related disorders: consensus on new nomenclature and classification". BMC Medicine (Review). 10: 13. doi:10.1186/1741-7015-10-13. PMC 3292448. PMID 22313950.
Hadjivassiliou M, Sanders DD, Aeschlimann DP (2015). "Gluten-related disorders: gluten ataxia". Dig Dis (Review). 33 (2): 264–8. doi:10.1159/000369509. PMID 25925933. S2CID 207673823.
Mitoma H, Adhikari K, Aeschlimann D, Chattopadhyay P, Hadjivassiliou M, Hampe CS, et al. (2016). "Consensus Paper: Neuroimmune Mechanisms of Cerebellar Ataxias". Cerebellum (Review). 15 (2): 213–32. doi:10.1007/s12311-015-0664-x. PMC 4591117. PMID 25823827.
Hadjivassiliou M, Grünewald R, Sharrack B, Sanders D, Lobo A, Williamson C, Woodroofe N, Wood N, Davies-Jones A (March 2003). "Gluten ataxia in perspective: epidemiology, genetic susceptibility and clinical characteristics". Brain. 126 (Pt 3): 685–91. doi:10.1093/brain/awg050. PMID 12566288.
Vinagre-Aragón A, Zis P, Grunewald RA, Hadjivassiliou M (2018). "Movement Disorders Related to Gluten Sensitivity: A Systematic Review". Nutrients (Review). 10 (8): 1034. doi:10.3390/nu10081034. PMC 6115931. PMID 30096784.
Diaz-Amigo C, Popping B (2012). "Gluten and gluten-free: issues and considerations of labeling regulations, detection methods, and assay validation". J AOAC Int (Review). 95 (2): 337–48. doi:10.5740/jaoacint.SGE_Diaz-Amigo. PMID 22649917.
Akobeng AK, Thomas AG (June 2008). "Systematic review: tolerable amount of gluten for people with coeliac disease". Aliment. Pharmacol. Ther. 27 (11): 1044–52. doi:10.1111/j.1365-2036.2008.03669.x. PMID 18315587. S2CID 20539463.

ncbi.nlm.nih.gov

Hervé This, « Who discovered the gluten and who discovered its production by lixiviation? », Notes Académiques de l'Académie d'Agriculture de France/Academic Notes from the French Academy of Agriculture, vol. 3, no 3, 2002, p. 1–11
Shewry PR, Halford NG, Belton PS, Tatham AS (February 2002). "The structure and properties of gluten: an elastic protein from wheat grain". Philos Trans R Soc Lond B Biol Sci. 357 (1418): 133–42. doi:10.1098/rstb.2001.1024. PMC 1692935. PMID 11911770.
Shewry, P. R.; Halford, N. G.; Belton, P. S.; Tatham, A. S. (2002). "The structure and properties of gluten: An elastic protein from wheat grain". Philosophical Transactions of the Royal Society B: Biological Sciences. 357 (1418): 133–142. doi:10.1098/rstb.2001.1024. PMC 1692935. PMID 11911770.
Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (Jan 29, 2014). "Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients". Nutrients (Review). 6 (2): 575–90. doi:10.3390/nu6020575. PMC 3942718. PMID 24481131. the distinctive feature that makes wheat unique is, precisely, the visco-elasticity of gluten. When the grain is milled and mixed with water, storage proteins form a dough, capable of retaining gas bubbles. These properties make wheat suitable for the preparation of a great diversity of food products
Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (January 2013). "The Oslo definitions for coeliac disease and related terms". Gut (Review). 62 (1): 43–52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.
Sakhare, S. D.; Inamdar, A. A.; Soumya, C; Indrani, D; Rao, G. V. (2013). "Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta". Journal of Food Science and Technology. 51 (12): 4108–13. doi:10.1007/s13197-013-0939-5. PMC 4252461. PMID 25477689.
Lammers KM, Herrera MG, Dodero VI (2018). "Translational Chemistry Meets Gluten-Related Disorders". ChemistryOpen (Review). 7 (3): 217–232. doi:10.1002/open.201700197. PMC 5838388. PMID 29531885.
Dickson BC, Streutker CJ, Chetty R (2006). "Coeliac disease: an update for pathologists". J Clin Pathol (Review). 59 (10): 1008–16. doi:10.1136/jcp.2005.035345. PMC 1861744. PMID 17021129.
Stoven S, Murray JA, Marietta EV (2013). "Latest in vitro and in vivo models of celiac disease". Expert Opin Drug Discov (Review). 8 (4): 445–57. doi:10.1517/17460441.2013.761203. PMC 3605231. PMID 23293929.
Kupfer SS, Jabri B (2012). "Pathophysiology of celiac disease". Gastrointest Endosc Clin N Am (Review). 22 (4): 639–60. doi:10.1016/j.giec.2012.07.003. PMC 3872820. PMID 23083984.
Elli L, Roncoroni L, Bardella MT (2015). "Non-celiac gluten sensitivity: Time for sifting the grain". World J Gastroenterol (Review). 21 (27): 8221–6. doi:10.3748/wjg.v21.i27.8221. PMC 4507091. PMID 26217073.
Penagini F, Dilillo D, Meneghin F, Mameli C, Fabiano V, Zuccotti GV (Nov 18, 2013). "Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet". Nutrients (Review). 5 (11): 4553–65. doi:10.3390/nu5114553. PMC 3847748. PMID 24253052.
de Souza MC, Deschênes ME, Laurencelle S, Godet P, Roy CC, Djilali-Saiah I (2016). "Pure Oats as Part of the Canadian Gluten-Free Diet in Celiac Disease: The Need to Revisit the Issue". Can J Gastroenterol Hepatol (Review). 2016: 1–8. doi:10.1155/2016/1576360. PMC 4904650. PMID 27446824.
Comino I, Moreno Mde L, Sousa C (Nov 7, 2015). "Role of oats in celiac disease". World J Gastroenterol. 21 (41): 11825–31. doi:10.3748/wjg.v21.i41.11825. PMC 4631980. PMID 26557006. It is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. As a result, several studies have shown that the immunogenicity of oats varies depending on the cultivar consumed. Thus, it is essential to thoroughly study the variety of oats used in a food ingredient before including it in a gluten-free diet.
Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (Mar 16, 2015). "Clinical and diagnostic aspects of gluten related disorders". World J Clin Cases (Review). 3 (3): 275–84. doi:10.12998/wjcc.v3.i3.275. PMC 4360499. PMID 25789300.
Sapone A, Bai JC, Ciacci C, Dolinsek J, Green PH, Hadjivassiliou M, Kaukinen K, Rostami K, Sanders DS, Schumann M, Ullrich R, Villalta D, Volta U, Catassi C, Fasano A (2012). "Spectrum of gluten-related disorders: consensus on new nomenclature and classification". BMC Medicine (Review). 10: 13. doi:10.1186/1741-7015-10-13. PMC 3292448. PMID 22313950.
Volta U, Caio G, Tovoli F, De Giorgio R (2013). "Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness". Cellular and Molecular Immunology (Review). 10 (5): 383–392. doi:10.1038/cmi.2013.28. PMC 4003198. PMID 23934026.
Volta U, Caio G, Tovoli F, De Giorgio R (September 2013). "Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness". Cellular & Molecular Immunology (Review). 10 (5): 383–92. doi:10.1038/cmi.2013.28. PMC 4003198. PMID 23934026. mechanization of farming and the growing industrial use of pesticides have favored the development of new types of wheat with a higher amount of toxic gluten peptides that cause the development of gluten-related disorders
Caio, Giacomo; Volta, Umberto; Sapone, Anna; Leffler, Daniel A.; De Giorgio, Roberto; Catassi, Carlo; Fasano, Alessio (2019-07-23). "Celiac disease: a comprehensive current review". BMC Medicine. 17 (1): 142. doi:10.1186/s12916-019-1380-z. PMC 6647104. PMID 31331324.
Ludvigsson JF, Card T, Ciclitira PJ, Swift GL, Nasr I, Sanders DS, Ciacci C (Apr 2015). "Support for patients with celiac disease: A literature review". United European Gastroenterol J. 3 (2): 146–59. doi:10.1177/2050640614562599. PMC 4406900. PMID 25922674.
Bold J, Rostami K (2011). "Gluten tolerance; potential challenges in treatment strategies". Gastroenterol Hepatol Bed Bench. 4 (2): 53–7. PMC 4017406. PMID 24834157.
Elli L, Branchi F, Tomba C, Villalta D, Norsa L, Ferretti F, Roncoroni L, Bardella MT (Jun 2015). "Diagnosis of gluten related disorders: Celiac disease, wheat allergy and non-celiac gluten sensitivity". World J Gastroenterol. 21 (23): 7110–9. doi:10.3748/wjg.v21.i23.7110. PMC 4476872. PMID 26109797.
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