1.
Recent developments in stigma maydis polysaccharides: Isolation, structural characteristics, biological activities and industrial application.
Zhang, Y, Wang, C, Liu, C, Wang, X, Chen, B, Yao, L, Qiao, Y, Zheng, H
International journal of biological macromolecules. 2020;:246-252
Abstract
Stigma maydis, an ingredient of pharmaceuticals and healthy foods, has a long history of usage in China and some occidental countries. Polysaccharide (SMP) is supposed to be one of the major bioactive compounds in stigma maydis, which possesses immune-enhancement, antitumor, antioxidant, anti-fatigue, diuretic, liver protection, antihyperglycaemic and hypolipidemic activities. In this review, the current advancements on extraction, purification, structural characteristics and biological activities of polysaccharides were summarized. Their biological activities were introduced on the basis of vivo experiments, and some possible mechanisms were listed. Furthermore, industrial application of SMPs were reviewed and discussed. New perspectives for the future work of stigma maydis polysaccharide were also proposed.
2.
Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients.
Ortiz-Sánchez, JP, Cabrera-Chávez, F, de la Barca, AM
Nutrients. 2013;(10):4174-83
Abstract
Celiac disease (CD) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for CD is a strict lifelong gluten-free diet. However, in some CD patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory CD or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some CD patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet.