Auteur Topic: Kiwi's voor mensen met coeliakie  (gelezen 370 keer)

tine

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Kiwi's voor mensen met coeliakie
« Gepost op: juni 29, 2019, 10:39:46 »
In kiwi's zit een stofje (kissper) dat mogelijk kan helpen om de darmwand te beschermen bij coeliakiepatiŽnten. Er zijn meer soorten groenten en fruit die een gunstig effect hebben op de gezondheid van het darmweefsel, omdat ze ontstekingen remmen en agressieve stoffen onschadelijk maken.

J Am Coll Nutr. 2019 Jul;38(5):433-440. doi: 10.1080/07315724.2018.1541426. Epub 2019 Feb 22.
A Peptide from Kiwifruit Exerts Anti-Inflammatory Effects in Celiac Disease Mucosa.
Russo I1, Del Giorno C1, Giangrieco I2, Hajji N1, Ciardiello MA2, Iovino P1, Ciacci C1.

Objective: Celiac disease is an immune-mediated disease of the intestine triggered by gluten. Gluten elicits, in genetically susceptible individuals, cytokine responses that are then transmitted to the immunocompetent cells. Vegetables and fruit have anti-inflammatory and antioxidant properties with a protective effect on intestinal epithelium. Kiwifruit is known to have beneficial effects on the intestinal tissues, and it is the only plant food containing the peptide kissper, with anti-inflammatory properties. The aim of this study was the evaluation of the kissper effect on the gluten-induced inflammation in celiac disease. Methods: We used an in vitro model of intestinal culture explant from celiac disease patients and non-celiac disease patients, cultured for 24 hours with the toxic gliadin peptide P31-43 and kissper preincubation. Results: Our data showed HLA-DR and TG2 reduction in the celiac disease mucosa pretreated with kissper, as well as a reduction of COX-2 in two patients. No differences we observed for the TGF-b1 and IL-15 levels in supernatants upon kissper pretreatment. Conclusions: The preliminary results suggest that kissper has a potential anti-inflammatory role in celiac disease.


PMID: 30794064 DOI: 10.1080/07315724.2018.1541426

Mijn zoon (19) en ik eten allebei glutenvrij. Wij zijn extreem gevoelig voor sporen van gluten (via besmetting, tarwe-derivaten en hulpstoffen). Ik ben wetenschapsredacteur voor het Glutenvrij Magazine van de NCV.