小麦麸质蛋白相关性疾病的研究进展

小麦是主要的粮食作物,但也可引发多种过敏性疾病和自身免疫性疾病。麸质蛋白的摄入,是引起这些疾病的关键因素,麸质蛋白主要存在于小麦中,但也存在于大麦,黑麦和燕麦中。特别是小麦麸质蛋白因含有大量的非极性氨基酸和谷氨酰胺而耐胃肠道酶消化,生成使部分人群致病的毒性肽。麸质蛋白相关性疾病的全球患病率接近5%,已经严重影响了部分人群的生活质量,甚至危及生命,已成为全球性不可回避的食品安全问题之一。本文主要对麸质蛋白结构、麸质蛋白相关性疾病的发病机制、流行病学、诊断和治疗进行了概述,为小麦的安全食用提供参考。

Research progresses on wheat gluten-related diseases

Wheat is a kind of main food crop, but it can also cause a variety of allergic diseases and autoimmune diseases. Gluten intake is greatly associated with the development of these diseases. Gluten is mainly found in wheat, but also in barley, rye and oats. In particular, wheat gluten with high contents of non-polar amino acids and glutamine is resistant to gastrointestinal enzyme digestion and produces toxic peptides which cause diseases in some people. The global prevalence of gluten-related diseases is close to 5%, which has seriously affected the quality of life and even induced life-threatening on some people. Thus, gluten-related diseases have become one of the global unavoidable food safety issues. This article summarized the gluten structure, pathogenesis, epidemiology, diagnosis and treatment of gluten-related diseases, so as to provide references for the safe consumption of wheat.