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Celiac Patients Also React to Non-gluten Wheat Proteins

Celiac.com 12/29/2014 - While the immune response to gluten proteins in celiac disease has been well researched, and is pretty well understood, researchers really don’t know much about the immune response to non-gluten proteins in wheat. A team of researchers recently set out to determine the level and molecular specificity of antibody response to wheat non-gluten proteins in celiac disease.

Photo: CC--Duncan HullThe research team included Sina Huebener, Charlene K. Tanaka, Melanie Uhde, John J. Zone, William H. Vensel, Donald D. Kasarda §, Leilani Beams, Chiara Briani, Peter H. R. Green, Susan B. Altenbach, and Armin Alaedini. They are variously affiliated with the Department of Medicine at Columbia University in New York, New York, USA, the Celiac Disease Center at Columbia University in New York, New York, USA, the Western Regional Research Center, Agricultural Research Service of the United States Department of Agriculture in Albany, California, USA, the Department of Dermatology at the University of Utah in Salt Lake City, Utah, USA, the Department of Neurosciences at the University of Padova, in Padova, Italy, and the Institute of Human Nutrition at Columbia University in New York, New York, USA.

Together, the team screened blood samples from celiac patients and control subjects for IgG and IgA antibody reactivity to a non-gluten protein extract taken from the wheat cultivar Triticum aestivum Butte 86.

They also analyzed the antibodies for reactivity to specific non-gluten proteins by two-dimensional gel electrophoresis and immunoblotting. They used tandem mass spectrometry to identify any immuno-reactive molecules.

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They found that, compared with healthy control subjects, celiac patients showed significantly higher levels of antibody reactivity to non-gluten proteins. The main immuno-reactive non-gluten antibody culprit proteins were serpins, purinins, α-amylase/protease inhibitors, globulins, and farinins.

Assessment of reactivity toward purified recombinant proteins further confirmed the presence of antibody response to specific antigens.

These results show that, in addition to the well-understood immune reaction to gluten, people with celiac disease experience reactions to a number of non-gluten proteins of wheat.

The short take away is that the bodies of people with celiac disease show clear immune responses, not just to gluten proteins in wheat, but to non-gluten proteins, as well.

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2 Responses:

 
sami
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said this on
29 Dec 2014 9:13:16 PM PDT
Excellent info.

 
Jennifer
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said this on
26 Jan 2015 10:23:07 AM PDT
It would be interesting to know if these other non-gluten proteins found in wheat were found in non-gluten foods, and if so whether there is a benefit to celiacs from omitting those foods from our diets.




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@cyclinglady thanks for checking in Restricted diet didn't do much. Still had some VA last time they checked. Heath still otherwise fine, so RCD remains unlikely. My sxs kick in lockstep with life stress, so that kind of points to some general IBS stuff on top of celiac disease. Very doubtful I'm getting any gluten in, but fingers crossed my system is just a little hyper-vigilant, as I ponder on this thread.

I have always noticed that the table wine in Europe is pretty damn good! I am a wine lover and so is my husband but he does like his Green's beer.

The reason they set the limit at 20ppms is that through scientific study, they have proven that the vast majority of people with Celiac Disease do not have an autoimmune reaction to amounts below that......it is a safe limit for most. Also, just because that limit is set at 20ppms, does not mean that gluten-free products contain that amount of gluten. Testing for lower levels becomes more expensive with each increment down closer to 0-5ppms, which translates into higher priced products. Unless you eat a lot of processed gluten-free food, which can have a cumulative affect for some, most people do well with the 20ppm limit.

I'm in the Houston area so I'm assuming there are plenty of specialists around, though finding one that accepts my insurance might be hard. This might sound dumb, but do I search for a celiac specialist?? I'm so new to this and want to feel confident in what is/isn't wrong with my daughter. I'm with you on trusting the specialist to know the current research.

Hi VB Thats sounds like a good plan. Would it help to know that a frustrating experience in seeking diagnosis isn't unusual With your IGG result I'm sure a part of you is still wondering if they are right to exclude celiac. I know just how you feel as I too had a negative biopsy, but by then a gluten challenge had already established how severely it affected me. So I was convinced I would be found to be celiac and in a funny way disappointed not to get the 'official' stamp of approval. Testing isnt perfect, you've already learned of the incomplete celiac tests offered by some organisations and the biopsy itself can only see so much. If you react positively to the gluten free diet it may mean you're celiac but not yet showing damage in a place they've checked, or it may be that you're non celiac gluten sensitive, which is a label that for a different but perhaps related condition which has only recently been recognised and for which research is still very much underway. We may not be able to say which but the good news is all of your symptoms: were also mine and they all resolved with the gluten free diet. So don't despair, you may still have found your answer, it just may be a bit wordier than celiac! Keep a journal when you're on the diet, it may help you track down your own answers. Best of luck!