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Physicochemical modification of gliadin by black tea polyphenols: insight towards a nutraceutical therapy for celiac disease

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dc.contributor.authorMathews, Paul, author
dc.contributor.authorVan Buiten, Charlene, advisor
dc.contributor.authorGentile, Chris, committee member
dc.contributor.authorChung, Jean, committee member
dc.date.accessioned2022-05-30T10:21:39Z
dc.date.available2023-05-24T10:21:39Z
dc.date.issued2022
dc.description.abstractCeliac disease is an autoimmune disorder that affects approximately 1% of the global population. The pathogenesis of celiac disease is complex, involving the innate and adaptive immune responses. Exposure to gluten amongst genetically susceptible individuals initiates and propagates the disease process, with autoimmunity against endogenous tissue-transglutaminase enzymes manifesting intra- and extra-intestinal symptoms. Currently, the only mitigation strategy for celiac disease is an adherence to a gluten-free diet, which can be difficult to maintain. Recent advances in synthetic and natural products chemistry may offer therapeutic alternatives to the total abstinence from gluten containing products. The overarching objective of our research is to develop a nutraceutical approach to treating celiac disease using dietary polyphenols from tea. Within this thesis, we used a multi-spectroscopic approach to show that black tea polyphenols, which are rich in theaflavins and other flavanols, interact with gluten proteins in vitro to form colloidal complexes that result in structural change to the protein. These changes have the potential to reduce the immunogenicity of gluten via interference with digestion, sequestration, and conformational changes which may reduce recognition of the protein by immune cells. The interactions investigated here offer promise as a nutraceutical, plant-based therapy to acute gluten exposure in susceptible individuals.
dc.format.mediumborn digital
dc.format.mediummasters theses
dc.identifierMathews_colostate_0053N_17186.pdf
dc.identifier.urihttps://hdl.handle.net/10217/235235
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relation.ispartof2020-
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subjectceliac disease
dc.subjectmultispectroscopic
dc.subjectpolyphenols
dc.subjectgliadin
dc.subjectblack tea
dc.subjectnutraceutical
dc.titlePhysicochemical modification of gliadin by black tea polyphenols: insight towards a nutraceutical therapy for celiac disease
dc.typeText
dcterms.embargo.expires2023-05-24
dcterms.embargo.terms2023-05-24
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
thesis.degree.disciplineFood Science and Human Nutrition
thesis.degree.grantorColorado State University
thesis.degree.levelMasters
thesis.degree.nameMaster of Science (M.S.)

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