Revolutionary research in Bielefeld: Gluten and its dangerous secrets!

Revolutionary research in Bielefeld: Gluten and its dangerous secrets!

On March 11, 2025, the German Research Foundation (DFG) approved the research projects of Dr. Verónica Dodero at the University of Bielefeld received financial support. The funding of 660,000 euros is intended for the next three years. Dr. Dodero studies chemical aspects of gluten molecules and their effects on the human body, particularly with regard to our diet and the development of gluten-related diseases.

Gluten is a protein found in foods such as wheat, spelt, barley and rye and is consumed by almost everyone on a daily basis. However, around five percent of the world's population suffers from gluten-related disorders, such as celiac disease or wheat intolerance. The latter is an autoimmune disease in which gluten triggers inflammation in the intestines and damages the mucous membrane.

The role of gluten peptides

A central concern of Dr. Dodero's research is understanding gluten proteins and their role in these diseases. Certain gluten peptides, called PRGP, are not completely broken down in the human body and enter the blood where they can trigger immune reactions. This is related to a theory that states that chronic inflammation or direct damage caused by gluten peptides increases the permeability of the intestinal wall in celiac disease.

The nanostructures that form from incompletely digested gluten receive particular research attention. Dr. Dodero has shown that these structures can cause what is known as leaky gut. Increased permeability of the intestinal mucosa then allows harmful substances to enter the bloodstream, which can lead to inflammatory reactions and other health problems.

The 33-mer gliadin peptide, an important gluten peptide that triggers an immune response in celiac disease, is the focus of Dodero's research. In her experiments, she was able to show that the accumulation of these molecules could be an overlooked trigger for gluten-related diseases. Their experiments show that the cell model shows evidence of increased permeability when 33-mer DGP oligomers accumulate.

Latest developments in celiac disease research

The scientific studies in the area of ​​celiac disease are diverse and offer exciting perspectives for those affected. Recent clinical trials, such as those conducted by Northwestern Medicine in Chicago, have developed innovative treatment options aimed at establishing immune tolerance to gluten.

A phase 2 trial tested technology that uses biodegradable nanoparticles to label gluten as safe. This could allow patients suffering from celiac disease to consume gluten-containing foods with reduced inflammatory responses. Treated patients had a significant reduction in immune responses, while untreated celiac disease patients developed severe damage to the small intestine after gluten ingestion.

The technology used in the studies by Stephen Miller, professor of microbiology and immunology, could also be expanded to other autoimmune diseases. For example, treatment for multiple sclerosis or type 1 diabetes would be conceivable.

It remains to be seen how these new findings and technologies can be implemented in practice. Currently, the only proven treatment for celiac disease is a strict, lifelong gluten-free diet, which challenges many sufferers. However, Dodero's research sheds light on this and could provide important future advances in the treatment and understanding of gluten-related diseases.