The impact of changes in the intestinal microbiota on the body's ability to process gluten proteins: mini review

Popova, T. and Kryvchykova, M. (2025) The impact of changes in the intestinal microbiota on the body's ability to process gluten proteins: mini review. Bulletin of Medical and Biological Research, 7 (2). pp. 21-30. ISSN 2706-6282

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Abstract

Gluten-sensitive disorders, including coeliac disease and non-coeliac gluten sensitivity, are commongastroenterological conditions characterised by impaired gastrointestinal function, systemic immune responses,and disruption of epithelial barrier integrity. This review aimed to provide a comprehensive analysis of the effects ofgluten on the gut microbiota and to determine the role of the microbiome in the pathogenesis of these conditions. Theanalysis draws on findings from recent clinical studies, systematic reviews, and meta-analyses, as well as high-precision "next-generation sequencing techniques used to assess changes in bacterial and fungal communities of the gut microbiotaat various stages of disease progression. It has been established that a gluten-free diet contributes to the partial restorationof microbial balance, in particular by reducing the number of pathogenic and opportunistic microorganisms associatedwith the development and persistence of chronic intestinal inflammation. At the same time, an increase in beneficialcommensal microbiota – such as Lactobacillus and Bifidobacterium – has been observed. Special attention is given to theantimicrobial peptide cathelin-related antimicrobial peptide, which plays a key regulatory role in the immune response,controls the inflammatory process, and helps to maintain the homeostasis of the intestinal mucosa. The significanceof the gutbrain axis has also been evaluated in the context of gluten-sensitive conditions, given that dysbiosis mayinfluence patients’ neuropsychological status, including the development of anxiety disorders, depression, and cognitiveimpairment. Potential therapeutic strategies are discussed, including the use of probiotics, prebiotics, postbiotics, anda diet low in fermentable oligo-, di-, monosaccharides and polyols (FODMAPs). It has been shown that diet exerts bothdirect and long-term effects on the composition and functional activity of the gut microbiota, which in turn modifiesthe clinical presentation of disease, symptom severity, and treatment outcomes. The practical value of this review liesin substantiating modern approaches to the diagnosis and treatment of glutensensitive disorders through targetedmodulation of the intestinal microbiota. This opens new perspectives for personalised therapy, improvement of quality oflife, prevention of complications, and restoration of patient health at a deeper – microbiome – level

Item Type:	Article
Additional Information:	DOI: 10.63341/bmbr/2.2025.21
Uncontrolled Keywords:	gluten intolerance; gluten-free diet; healthy nutrition; clinical nutrition; dysbiosis
Subjects:	Medical Biology
Divisions:	Departments > Department of Physiology
Depositing User:	Аліна Чеботарьова
Date Deposited:	05 Mar 2026 12:49
Last Modified:	05 Mar 2026 12:49
URI:	http://repo.dma.dp.ua/id/eprint/9710

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