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Crohn's Disease Forum » Books, Multimedia, Research & News » Deregulation of intestinal anti-microbial defense by the dietary additive, maltodextrin


03-05-2015, 08:28 AM   #1
mf15
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Join Date: Jun 2012
Location: Pennsylvania
Deregulation of intestinal anti-microbial defense by the dietary additive, maltodextrin

Combine this with emulsifiers and perhaps you have a mess.

While this might explain the increase in incidence since about 1945 perhaps does not explain rise since

about 1900-1920 unless some form of modified starch was used in food,might try and research that.

Old Mike


Deregulation of intestinal anti-microbial defense by the dietary additive, maltodextrin.

Nickerson KP1, Chanin R, McDonald C.


Author information

1a Mucosal Immunology and Biology Research Center ; Division of Pediatric Gastroenterology and Nutrition ; Massachusetts General Hospital ; Boston , MA USA.


Abstract


Inflammatory bowel disease (IBD) is a complex, multi-factorial disease thought to arise from an inappropriate immune response to commensal bacteria in a genetically susceptible person that results in chronic, cyclical, intestinal inflammation. Dietary and environmental factors are implicated in the initiation and perpetuation of IBD; however, a singular causative agent has not been identified. As of now, the role of environmental priming or triggers in IBD onset and pathogenesis are not well understood, but these factors appear to synergize with other disease susceptibility factors. In previous work, we determined that the polysaccharide dietary additive, maltodextrin (MDX), impairs cellular anti-bacterial responses and suppresses intestinal anti-microbial defense mechanisms. In this addendum, we review potential mechanisms for dietary deregulation of intestinal homeostasis, postulate how dietary and genetic risk factors may combine to result in disease pathogenesis, and discuss these ideas in the context of recent findings related to dietary interventions for IBD.



Here is a link to the full paper, last one at the bottom.

http://www.tandfonline.com/toc/kgmi20/6/1#.VPhXp2d0zDd

Dextrinization[edit]

If starch is subjected to dry heat, it breaks down to form dextrins, also called "pyrodextrins" in this context. This break down process is known as dextrinization. (Pyro)dextrins are mainly yellow to brown in color and dextrinization is partially responsible for the browning of toasted bread.

What do we have here.
Major strides in starch chemistry and the introduction of modified food starches, as well as many important process refinements took place in the early 1900's - See more at: http://corn.org/about/history/#sthash.pJnDuIuv.dpuf

Last edited by mf15; 03-05-2015 at 09:48 AM.
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