Celiac disease and related gluten-induced pathologies affect between 1-4% of global population The pathogenesis of celiac disease is a complex cascade involving innate and adaptive immune responses. It has been well established that exposure to gluten amongst genetically susceptible individuals initiates and propagates the disease process, with autoimmunity against intestinal cells and tissue-transglutaminase enzymes manifesting as intra- and extraintestinal symptoms. Currently, the only mitigation of celiac disease is an adherence to a gluten free diet, which can be cost prohibitive, unavailable and socially isolating. Recent advances in synthetic and natural products chemistry may offer therapeutic alternatives to the total abstinence from wheat and related gain products. The objective of our research is to develop a nutraceutical approach to treating celiac disease using dietary polyphenols from tea. Using a variety of spectroscopic techniques, we have shown that black tea polyphenols, which are rich in theaflavins, interact with gluten to form colloidal complexes with gluten <i>in vitro</i>. These complexes cause conformational change in the secondary structure of gliadin, which may reverse its immunostimulatory capabilities. Presently, we are investigating the potential protective effects of theaflavins and other black tea polyphenols against gluten-mediated inflammation and permeability in a Caco-2 cell model of the intestinal brush border. The molecular interactions investigated here offer promise as a nutraceutical, plant-based therapy to acute gluten exposure, offering pre- or post-exposure relief to gluten challenge in susceptible individuals. Because tea polyphenols may impart a prophylactic effect by maintaining intestinal health, they may be a valuable regimen for CD or gluten sensitive individuals to adopt.

Black tea polyphenols provide a nutraceutical option for preventing the onset of celiac disease <i>In vitro</i>

ACS Spring 2022

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Black tea polyphenols provide a nutraceutical option for preventing the onset of celiac disease In vitro