Non-Gluten Proteins May Also Trigger Celiac Disease Flares
the MPR take:
Non-gluten wheat proteins may also trigger reactions in patients with celiac disease, reports a new study in the Journal of Proteome Research. Serum samples were collected from 120 participants that included 50 patients with a confirmed diagnosis of celiac disease and 20 with dermatitis herpetiformis. IgA antibody to TG2 and IgG/IgA antibodies to deamidated gliadin were measured in all patients and controls; these are considered to be highly specific and sensitive in measuring celiac disease reactions. Patients with gluten sensitivity (celiac disease and dermatitis herpetiformis) exhibited significantly greater levels of antibody reactivity to non-gluten proteins compared to the healthy controls. While gluten accounts for approximately 75% of all proteins found in wheat, a serpin protein was found to be the most reactive non-gluten antigen identified, as well as non-gluten target antigens purinin, α-amylase/protease inhibitor, globulin, and farinin proteins. The mechanism responsible for generating antibodies against non-gluten proteins is unclear, but future research should explore the possibility of these proteins in contributing to the inflammatory processes that result in mucosal damage in celiac disease.
ABSTRACT: While the antigenic specificity and pathogenic relevance of immunologic reactivity to gluten in celiac disease have been extensively researched, the immune response to non-gluten proteins of wheat has not been characterized.
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