Publications by authors named "Najmeh Ramedani"
Article Synopsis
- - This study explored how a probiotic mixture could break down gliadin peptides (toxic gluten components) and reduce inflammation in cells, particularly targeting non-celiac wheat sensitivity (NCWS).
- - Fermentation of wheat dough with the probiotic mix for 4 to 6 hours significantly degraded gliadin and decreased inflammatory markers like IL-6 and INF-γ, while increasing protective substances like IL-10 and TGF-β.
- - The findings suggest that a 4-hour fermentation might be an effective and affordable method to create gluten-free wheat dough, benefiting those with NCWS and potentially other gluten-related disorders.
The potentials of probiotics on gluten hydrolysis; a review study.
Najmeh Ramedani Anousheh Sharifan Fahimeh Sadat Gholam-Mostafaei Mohammad Rostami-Nejad Abbas Yadegar
Gastroenterol Hepatol Bed Bench
January 2020
Celiac disease (CD) is an autoimmune disorder of the small intestinal mucosa in genetically susceptible subjects consuming gluten. Gluten in wheat, rye and barley is harmful for some individuals and leads to various symptoms. Research has shown that treatment with probiotics in CD patients could improve the symptoms by the gluten hydrolysis.
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