Anyone With Dq3?

[Nantzie]

My son has one copy of DQ1 (from me), as well as a copy of DQ3. I know the specific symptoms that tend to go along with DQ1, but I don't know anything about DQ3.

Can anyone fill me in?

Nancy

[Rachel--24]

I have DQ1 and DQ3. I've done more research on DQ1 though...it seems like DQ1 is the one that can cause severe symptoms. Some biopsy diagnosed Celiacs have DQ1 without having either DQ2 or DQ8. If you visit the braintalk gluten intolerance forum you will find a wealth of info on both DQ1 and DQ3.

Open Original Shared Link

Do a search on DQ3...should get alot of info.

[skbird]

I also have DQ1 and DQ3. More specifically, it's DQ6 and DQ9 in me. DQ3, subset 9 is only one amino acid different from DQ3, subset 8 (or DQ8) and has many of the same features. I haven't found a lot about it on the web specifically with Gluten but Dr. Fine did give me an article about it:

Int Immunol. 2000 Aug;12(8):1157-66. Related Articles, Links

Structure of celiac disease-associated HLA-DQ8 and non-associated HLA-DQ9

alleles in complex with two disease-specific epitopes.

Moustakas AK, van de Wal Y, Routsias J, Kooy YM, van Veelen P, Drijfhout JW,

Koning F, Papadopoulos GK.

Laboratory of Biochemistry and Biophysics, Faculty of Agricultural

Technology, Technological Educational Institute of Epirus, 47100 Arta,

Greece.

The association of celiac disease (celiac disease) with HLA-DQ2 and HLA-DQ8 is

indicative of preferential mucosal T cell recognition of gluten fragments

bound to either DQ allele. We have recently identified two gluten-derived,

HLA-DQ8-restricted T cell stimulatory peptides, one each from gliadin and

glutenin, recognized by specific T cell clones derived from the small

intestine of celiac disease patients. We have now performed molecular modeling and

examined the fine specificity of these peptides in complex with HLA-DQ8.

There is only one binding register for both peptides, with glutamine

residues at the p1 and p9 anchor positions. Both T cell clones recognize

substituted peptides at p1 and p9, but poorly so at p2-p8, especially the

gliadin-specific clone. Contrasting patterns of recognition of p9Gln --> Glu

peptide variants (both predicted as better DQ8 binders by modeling) were

observed: enhancement of recognition for the gliadin peptide, yet complete

absence thereof for the glutenin peptide. The double-substituted gliadin

peptide variant p1/9Gln --> Glu, which can also arise by

pepsin/acid/transglutaminase treatment, shows a considerable increase in

sensitivity of recognition, consistent with better binding of this peptide

to DQ8, as predicted by energy minimization. Surprisingly, the two native

peptides are also recognized by their respective T cell clones in the

context of the related molecule HLA-DQ9 (beta57Asp(+)). The p1/9Gln --> Glu

gliadin peptide variant is likewise recognized, albeit with a 10-fold lower

sensitivity, the first reported p9Glu binding in a beta57Asp(+) MHC II

allele. Our results have important implications for the pathogenesis of

autoimmune disease and the possible manipulation of aberrant responses

thereof.

Basically, this article is stating that it has the same reaction as DQ8, but at one-tenth the strength. There is more about DQ3 on Braintalk, as Rachel mentioned - it's a good resource.

Stephanie

[Nantzie]

Thanks guys. This is such a great board that I tend to forget about hastypasty.

Nancy

[Rachel--24]

Thanks guys. This is such a great board that I tend to forget about hastypasty.

Nancy

Yeah...me too.

I only go over there for the real "technical stuff".

[Jestgar]

Although I hesitate to bring this up with a forum full of very organic people, looking at those articles makes me think that genetically modified gliadin might be something that could be of help to gluten sensitive people. Since it's the sequence of peptides that allow the protein to be recognized, an altered protein would be safe.

Of course if it's that specific sequence that makes it such a good binder in baked goods it probably wouldn't be worth the touble.

Much easier just to convince manufacturers to stop using wheat unnecessarily.

J