SİYEZ BUĞDAYI (Triticum monococcum) ÇÖLYAK HASTALARI İÇİN ALTERNATİF OLABİLİR Mİ?

Bu derleme, ilgili literatür ışığında, siyez buğdayı tüketiminin çölyak hastalığı üzerine etkisini değerlendirmeyi amaçlamıştır. Çölyak hastalığı buğdayda bulunangliadin başta olmak üzere çavdarda bulunan sekalin vearpada bulunan hordein gibi başlıca depo proteinlerine(gluten) karşı immün yanıtla karakterize bir besinintoleransıdır. Gliadin fraksiyonlarında bulunan T hücreuyarıcı epitopların, özellikle immün dominant α-gliadin33-mer peptidinin immün yanıttan sorumlu olduğudüşünülmektedir. Hastalığın tedavisi gluten içeriği olantahılların diyetten tamamen çıkarılmasını kapsamaktadır. Ancak glutensiz diyet B grubu vitaminlerin ve posanın yetersiz alımına neden olmaktadır. Yapılan çalışmalar diploid yapıya sahip ilkel buğdayların modern buğdaylara göre daha az toksik etkili olduğunu göstermiştir. Bu durumun siyez buğdayı başta olmak üzere bazıilkel buğday türlerinin modern buğdaylara göre düşükkonsantrasyonlarda α-gliadin 33-mer peptidi içermesinin bir sonucu olabileceği bildirilmiştir. Ancak siyezbuğdayı ile ekmeklik buğday başta olmak üzere modernbuğdayların çölyak toksisiteleri arasında anlamlı birfark olmadığını bildiren çalışmalar da mevcuttur. Özellikle in vitro çalışmalarda gliadin sindirim yöntemlerinin farklı olması ve farklı siyez buğdayı türünün kullanılması çelişkili sonuçları beraberinde getirmektedir.Çölyak hastalığı üzerine toksik etkisi minimum olansiyez buğdayı türlerini araştırmaya yönelik daha ileriçalışmalara ihtiyaç olduğu düşünülmektedir.

CAN EINKORN WHEAT (Triticum monococcum) BE AN ALTERNATIVE FOR CELIAC DISEASE?

This review aims to assess the effect of consumption of einkorn wheat on celiac disease in the light of the current literature. Celiac is a food intolerance disease characterized by the immunological response to major storage proteins (gluten) such as gliadin in wheat, secalin in rye and hordein in barley. T-cell stimulatory epitopes in the gliadin fractions are thought to be responsible for the immune response, particularly the immunodominant α-gliadin 33-mer peptide. The treatment of the disease includes the removal of gluten content cereals from the diet completely. However, gluten-free diet causes insufficient intake of vitamin B and dietary fiber. Studies have shown that primeval wheat species with diploid structure are less toxic than modern wheat species. It has been reported that this situation may be a result of the inclusion of the αgliadin 33-mer peptide in low concentrations in some primeval wheat species, especially the einkorn wheat, compared to modern wheat species. On the other hand, there are also studies reporting that there is no significant difference between celiac toxicity of einkorn and modern wheat species, especially bread wheat. The method of gliadin digestion being different and the use of different strains of einkorn wheat, particularly in vitro studies, bring conflicting results with itself. It is thought that further studies are needed to investigate the species of einkorn wheat with minimum toxic effect on celiac disease.

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