Wheat gluten protein and the physiology of the ghrelin hormone in chickens: a novel therapeutic approach

Abstract

Ghrelin, a 26-amino acid peptide, is known to stimulate the release of growth hormone and motilin in chickens. Wheat is a staple food in many countries, and the whole grain contains 13% protein, 75% of which is gluten protein. Wheat gluten is hydrolyzed by digestive enzymes, producing gliadin and gluten-exorphin. Gluten-exorphin acts on the gastrointestinal mu receptor and can slow down motility, providing an anti-diarrheal effect. Wheat gluten has also been found to have hepatoprotective effects in rats. Recent studies suggest that gluten may also have ghrelin-like effects in rats, which could promote growth and provide other health benefits. This review article focuses on the potential pharmaceutical applications of wheat seed compounds, including the use of whole wheat in poultry feed and the development of pharmaceuticals using in-vitro hydrolyzed gluten protein. This study provides a comprehensive review of the pharmacological and nutritional properties of wheat gluten protein in poultry and other animals, with an emphasis on its potential as a source of anti-diarrheal, hepatoprotective, and growth-promoting agents.

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