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Conjugated Linoleic Acid Protects Against Gliadin-induced Depletion of Intestinal Defenses

Celiac.com 10/26/2011 - In vitro and in clinical studies have shown that oxidative stress plays a role in gluten-induced toxicity,  but no studies have observed this activity in living tissue.

A research team set out to examine the role of nuclear factor erythroid 2-related factor2 in gliadin-mediated toxicity in human Caco-2 intestinal cells and in gliadin-sensitive human leukocyte antigen-DQ8 transgenic mice (DQ8), along with assessing the protective activity of CLA.

The research team included Paolo Bergamo, Marta Gogliettino, Gianna Palmieri, Ennio Cocca, Francesco Maurano, Rosita Stefanile, Marco Balestrieri, Giuseppe Mazzarella, Chella David, and Mauro Rossi.

The team had previously observed the protective role played by conjugated linoleic acid (CLA), which works by the activation of nuclear factor erythroid 2-related factor2 (Nrf2), which serves as a crucial transcription factor for the synthesis of antioxidant and detoxifying enzymes (phase 2).

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To assess gliadin effects in differentiated Caco-2 cells and in DQ8 mice, they fed the mice a gliadin-containing diet with or without CLA supplementation, and then combined enzymatic, immunochemical, immunohistochemical, and quantitative real-time PCR (qRT-PCR) data.

In both laboratory tests, and in living tissue tests, they found gliadin toxicity accompanied by downregulation of phase 2 and elevated proteasome-acylpeptide hydrolase activity.

Interestingly, in DQ8 mice intestine, gliadin did not generate severe oxidative stress extent or pathological reactions like those found in celiac patients. Moreover, the reactions that did result were mitigated by CLA.

From these results, the researchers conclude that CLA offers beneficial effects against the reduction of key intestinal cytoprotective defenses. This indicates a new nutritional approach for the treatment of intestinal disease associated with altered redox homeostasis.

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2 Responses:

 
ted
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said this on
31 Oct 2011 8:50:03 PM PDT
Too technical.

 
JOANMARIE JOHNSON
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said this on
31 Oct 2011 9:14:24 PM PDT
A little long on medical jargon but with a dictionary or a medical knowledge understandable. I have lived with a mostly controlled celiac sprue condition for 6 years. Still learning. It is good to know that I am not alone. My spouse of course has absolutely no food issues except quantity. He can't keep his weight up.




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You make me want to go to Montreal just to get croissants. I love a warm croissant with ham and swiss, melted, then lettuce, tomato and honey dijon mustard. Yum! I hear Schar sells croissants now. Will have to try once I get better.

@Jer22v3 did you have gall bladder/kidney stones or did you specifically take Chanca Piedra for Exfoliative Cheilitis? Thanks

It is " but that" and I missed the space....

First off your typo was misread as "ButtHat"....second I should have elaborated on what I was saying and where I was going with that thought. If the company makes both malted milk, as in milk with barley malt, and instant plain powdered milk in the same facility could it be called gluten free? Wh...

Butthat is not the product they are talking about. Malted milk is called " malted Milk". It isn't trying to disguise itself as regular powdered milk.