Department of Microbiology, School of Basic and Applied Sciences, Central University of Punjab, Bathinda, Punjab, 151401, India.
Department of Zoology, School of Basic and Applied Sciences, Central University of Punjab, Bathinda, Punjab, 151401, India.
Inflammation. 2021 Jun;44(3):873-889. doi: 10.1007/s10753-020-01383-x. Epub 2021 Jan 4.
Wheat is a major diet from many years; apart from its nutritious value, the wheat protein gliadin is responsible for many inflammatory diseases like celiac disease (CD), and non-celiac gluten sensitivity (NCGS). In this study, the gliadin-induced inflammation and associated cellular damage along with the protective role of curcumin was evaluated using human intestinal cell lines (HCT-116 and HT-29) as a model. Cells were cultured and exposed to 160 μg/ml of gliadin, 100 μM HO, and 10 μM curcumin (3 h pretreatment) followed by the assessment of inflammation. Spectrophotometric methods, real-time-PCR, ELISA, Western blotting, and confocal microscopy techniques were used to assess inflammatory markers such as advanced oxidation protein products (AOPPs) level, activity of myeloperoxidase (MPO) and NADPH oxidase (NOX), cytokines, and cell damage markers. The results show that gliadin increases the AOPPs level and the activity of MPO and NOX expression. It enhances inflammation by increasing expression of pro-inflammatory cytokines, altered expression of anti-inflammatory, and regulatory cytokines. It exacerbates the cellular damage by increasing MMP-2 and 9 and decreasing integrin α and β expression. Gliadin promotes disease pathogenesis by inducing the inflammation and cellular damage which further alter the cellular homeostasis. The pretreatment of curcumin counteracts the adverse effect of gliadin and protect the cells via diminishing the inflammation and help the cell to regain the cellular morphology suggesting phytochemical-based remedial interventions against wheat allergies.
小麦是多年来的主要饮食来源；除了其营养价值外，小麦蛋白麦胶蛋白是导致许多炎症性疾病的原因，如乳糜泻（CD）和非乳糜泻麸质敏感性（NCGS）。在这项研究中，使用人类肠细胞系（HCT-116 和 HT-29）作为模型，评估了麦胶蛋白诱导的炎症及其相关细胞损伤，以及姜黄素的保护作用。细胞培养并暴露于 160μg/ml 的麦胶蛋白、100μM HO 和 10μM 姜黄素（预处理 3 小时），然后评估炎症。分光光度法、实时 PCR、ELISA、Western 印迹和共聚焦显微镜技术用于评估炎症标志物，如高级氧化蛋白产物（AOPP）水平、髓过氧化物酶（MPO）和 NADPH 氧化酶（NOX）活性、细胞因子和细胞损伤标志物。结果表明，麦胶蛋白增加了 AOPP 水平和 MPO 和 NOX 表达的活性。它通过增加促炎细胞因子的表达、改变抗炎和调节细胞因子的表达来增强炎症。它通过增加 MMP-2 和 9 的表达和降低整合素α和β的表达来加剧细胞损伤。麦胶蛋白通过诱导炎症和细胞损伤来促进疾病的发病机制，从而进一步改变细胞内稳态。姜黄素的预处理可以抵消麦胶蛋白的不良影响，并通过减少炎症来保护细胞，帮助细胞恢复细胞形态，这表明针对小麦过敏的植物化学干预措施具有治疗作用。
