Dietary polyphenols have been shown to exert anti-nutritional properties in humans through their interaction with other dietary components (e.g., minerals, proteins), despite the fact that their health benefits have been the focus of many studies in recent years. As proteins are often the immunostimulatory agents for food allergies and intolerances, the anti-nutritional effects of polyphenols may be beneficial to some individuals through the binding and sequestration of those proteins. Through structural and thermodynamic characterization of the interactions between polyphenols and a physiologically stable, immunostimulatory fragment of gluten, this present work explores the potential role for a diet rich in polyphenols as a strategy to mitigate the effects celiac disease. At present, the only treatment for celiac disease is adherence to a lifelong gluten-free diet; however, the findings presented here provide foundational support for a nutraceutical approach to ameliorating the symptoms and autoimmune response associated with this disease.

Physicochemical modification of an immunostimulatory gluten peptide and the potential implications for Celiac disease

251st National Meeting (2016)

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