An international research team has reportedly created a brand-new method to treat celiac disease, according to Lanzhou University in the northwest Chinese province of Gansu.
An international research team has reportedly created a brand-new method to treat celiac disease, according to Lanzhou University in the northwest Chinese province of Gansu.
The findings of the study carried out by Chinese, Pakistani, and other international researchers have been published by Food Research International. Aman Khan, a Pakistani postdoctoral fellow who is leading the study, has been researching celiac disease treatment for a while.
Aman claims that Pakistan and other Asian nations, where there is a high consumption of foods made of gluten-containing flour, are particularly prone to the illness, an immune disorder brought on by gluten consumption. He wants to help those who are impacted by this disorder by applying his knowledge.
Aman has been isolating probiotic bacterial strains from Pakistani fermented sourdough bread with the help of his advisor, Li Xiangkai, a professor with the environmental microbiology group under Lanzhou University, in an effort to use them in preventing the development of celiac disease.
Aman claims that the concept for treating celiac disease came from a prior investigation done by their team. In a previous study, a probiotic strain was isolated from “Jiangshui,” a traditional fermented food from China, which had the ability to upregulate the gut microbiota and degrade uric acid.
After creating yoghurt with the strain, they tested it on 120 hyperuricemic volunteers for two months. The Jiangshui-yogurt demonstrated a high capacity for uric acid degradation, according to the results.
Aman and his team members have successfully isolated probiotic bacterial strains known as LZU-GM from Pakistani fermented sourdough bread and completed a number of mouse experiments under the guidance of their advisor.
Isolated LZU-GM “provides evidence that it can relieve adverse effects of gluten-added food and balance gut microbiota in mice,” said Aman, who also noted that additional clinical trials will be necessary to establish the safety and efficacy of probiotics in fermented sourdough bread as a treatment for celiac disease.
Li Xiangkai claims that they will carry out more research in this area and create yoghurt using LZU-GM strains that were isolated from Pakistani sourdough bread. We are hopeful that the new therapy will serve as a therapeutic adjunct agent in the management of celiac disease, Li continued.