A REVIEW THE RELATIONSHIP BETWEEN CELIAC DISEASE AND LMW GS IN WHEAT OF TURKEY

Gluten enteropathy (Celiac Disease) is an autoimmune and food-borne proximal small bowel disease that develops as a permanent intolerance to gluten-like cereal proteins.Our country is 67 683 CD according to recent data from the Ministry of Health Information System, Sivas and Tokat, respectively; 272, 394 live in the CD.Gluten enteropathy; hypokalemia, hypomagnesemia, hypocalcemia, hypoproteinemia, severe diarrhea resulting in lack of iron and folic acid can lead to the clinical picture characterized by dehydration, and metabolic changes.In a range of clinical gluten or gluten-like proteins take by mouth, combinations of HLA molecules resulting gliadin peptides with the small intestinal mucosa occurs.The strong humoral and cytotoxic cellular response of IgA to glutamine-forming gliadin occurs and the gliadin molecule is toxic.It is important to detect antigliadin antibody, anti-tissue transglutaminase antibody and/or anti-endomicin antibody in the celiac epithelium.Levels of these antibodies decline with a strict gluten-free diet or are expected to disappear completely.Glyadines in wheat varieties; sulfur-rich (alpha, beta, gamma) and sulfur-poor (omega) as they fall into two groups.In this study, some bread wheat cultivars were investigated with Lmw Gs of alpha, beta, gamma gliadins which are harmful to celiac disease and especially bread wheat cultivars with less alpha and beta gliadin bands were detected.