{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T02:52:14Z","timestamp":1792291934121,"version":"4.4.0"},"reference-count":44,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2019,4,28]],"date-time":"2019-04-28T00:00:00Z","timestamp":1556409600000},"content-version":"am","delay-in-days":335,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#am"},{"start":{"date-parts":[[2018,5,28]],"date-time":"2018-05-28T00:00:00Z","timestamp":1527465600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/100000199","name":"U.S. Department of Agriculture","doi-asserted-by":"publisher","award":["2016\u201067011\u201024702"],"award-info":[{"award-number":["2016\u201067011\u201024702"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["#PEN04565"],"award-info":[{"award-number":["#PEN04565"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2018,6]]},"abstract":"<jats:sec><jats:title>Scope<\/jats:title><jats:p>Green tea, a polyphenol\u2010rich beverage, has been reported to mitigate a number of inflammatory and hypersensitivity disorders in laboratory models, and has been shown to moderate pathways related to food allergies in vitro. The present study investigates the impact of decaffeinated green tea extract (GTE) on the digestion of gliadin protein in vitro and the effect of physical interactions with GTE on the ability of gliadin to stimulate celiac disease\u2010related symptoms in vitro.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods and results<\/jats:title><jats:p>Complexation of GTE and gliadin in vitro is confirmed by monitoring increases in turbidity upon titration of GTE into a gliadin solution. This phenomenon is also observed during in vitro digestion when gliadin is exposed to the digestive proteases pepsin and trypsin. SDS\u2010PAGE and enzymatic assays reveal that GTE inhibits digestive protease activity and gliadin digestion. In differentiated Caco\u20102 cell monolayers as a model of the small intestinal epithelium, complexation of gliadin with GTE reduces gliadin\u2010stimulated monolayer permeability and the release of interleukin (IL)\u20106 and IL\u20108.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>There are potential beneficial effects of GTE as an adjuvant therapy for celiac disease through direct interaction between gliadin proteins and green tea polyphenols.<\/jats:p><\/jats:sec>","DOI":"10.1002\/mnfr.201700879","type":"journal-article","created":{"date-parts":[[2018,4,28]],"date-time":"2018-04-28T11:26:20Z","timestamp":1524914780000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":51,"title":["Green Tea Polyphenols Mitigate Gliadin\u2010Mediated Inflammation and Permeability in Vitro"],"prefix":"10.1002","volume":"62","author":[{"given":"Charlene B.","family":"Van Buiten","sequence":"first","affiliation":[{"name":"Department of Food Science Pennsylvania State University, University Park  PA 16802 USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joshua D.","family":"Lambert","sequence":"additional","affiliation":[{"name":"Department of Food Science Pennsylvania State University, University Park  PA 16802 USA"},{"name":"Center for Molecular Toxicology and Carcinogenesis Pennsylvania State University, University Park  PA 16802 USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8416-8772","authenticated-orcid":false,"given":"Ryan J.","family":"Elias","sequence":"additional","affiliation":[{"name":"Department of Food Science Pennsylvania State University, University Park  PA 16802 USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2018,5,28]]},"reference":[{"key":"e_1_2_7_2_1","first-page":"1731","volume":"367","author":"Fasano A.","year":"2007","journal-title":"New Engl. 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