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Hi there! I hope anyone can help me... From a young age I have been diagnosed with atopic dermatitis. My mostly effected body parts are my hands, inner elbow(?) and the back of my knees. I've been using cortisone creams (weak and very strong ones) for as long as I can remember. I've never seen severe or any effect of using any of these.. My dermatitis do go away sometimes (usually goes away when I go on holidays to tropical countries). I would say I've had dermatitis for maybe 70-80% of my life. Two or three times I've had "flareups" on almost identical areas of my body. These flareups consist of dermatitis around my mouth (looks horrible and affects my self esteem a lot) and on my neck. I think the first time I had it was when I was 15 (it lasted for 1,5 years) then when I was 18 (lasted for 4-6 months) and I just got it again at age 21. I got extremely upset because I knew it would last for some time due to the past incidents. I searched for hours online, and tried thinking of correlations between the earlier flareups. I found an article about dermatitis herpetiformis which caught my eye. Because I was desperate to see improvement of the dermatitis I went gluten free the same day. At this time I'd had the rash for 3 weeks without ANY improvement, and it was especially bad in the mornings (maybe due to lack of lubrication during nighttime). The next morning I woke up and the dermatitis around my mouth was almost COMPLETELY gone. I was in shock!! I couldn't believe it was some sort of coincidence, so I continued eating gluten free and haven't seen the dermatitis around the mouth since then. Haven't been eating gluten for 2 weeks besides one time by mistake (I got signs of the mouthrash only an hour after eating). I also wanna add that I do get the typical liqiud-filled blisters that are characterized with dermatitis herpetiformis; in my moutharea and hands. Sadly I still have it on my hands, some on my neck and inner elbows, but I do feel it's less itching and irritated. I hope people can help me with my questions. 1) Could it be that I have both atopic dermatitis and dermatitis herpetiformis? Has anyone ever heard of that? Or is it possible that the areas that are still affected will get better by time? 2) I've read the only way to diagnose this disease is by skin biopsy; does this mean I have to be eating gluten in order to get a positive result? I really don't want to go around with the rash in my face when I know I can avoid it by eating gluten free.. 3) I couldn't find much about this online, but is it common to have other symptoms such as feeling tired and exhausted, migraine, anxiousness and depression etc... when having dermatitis herpetiformis?
Not sure if it has to do with my celiac or not, their so painful I have three of them in my mouth now, burning it hurts. Not really sure the cause of them, anyone else get them?
Celiac.com 03/24/2014 - Two new studies have confirmed colonization of gluten-degrading bacteria in the human mouth and in the upper gastrointestinal tracts respectively. Both studies come out of the Department of Periodontology and Oral Biology, Boston University Henry M. Goldman School of Dental Medicine in Boston, Massachusetts. The research teams included Maram Zamakhchari, Guoxian Wei, Floyd Dewhirst, Jaeseop Lee, Detlef Schuppan, Frank G. Oppenheim, and Eva J. Helmerhorst. Gluten is notoriously hard for mammals to digest, because gliadin proteins resist mammalian proteolytic enzymes in the gut, so researchers wanted to find sources of gluten-digesting microbial enzymes from the upper gastro-intestinal tract. These microbial enzymes have the potential to neutralize the gluten peptides that act as celiac disease triggers. In the first study the researchers assessed proteolytic activity in suspended dental plaque towards a) gliadin-derived paranitroanilide(pNA)-linked synthetic enzyme substrates a mixture of natural gliadins and c) synthetic highly immunogenic gliadin peptides (33-mer of α2-gliadin and 26-mer of γ-gliadin). In addition, they conducted gliadin zymography to establish the approximate molecular weights and pH activity profiles of the gliadin-degrading oral enzymes and performed liquid iso-electric focusing to determine overall enzyme iso-electric points. Their results provide the first known evidence of gluten-degrading microorganisms associated with the upper gastro-intestinal tract. Such microorganisms may play a hitherto unappreciated role in the digestion of dietary gluten and thus protection from celiac disease in subjects at risk. In the second study, the team employed a selective plating strategy using gluten agar to obtain oral microorganisms with gluten-degrading capacity. They then used16S rDNA gene sequencing to carry out microbial speciations. To determine enzyme activity, they used gliadin-derived enzymatic substrates, gliadins in solution, gliadin zymography, and 33-mer a-gliadin and 26-mer c-gliadin immunogenic peptides. They separated fragments of the gliadin peptides by RP-HPLC, and structurally characterized them using mass spectrometry. They found that strains Rothia mucilaginosa and Rothia aeria showed high gluten-degrading activity. For example, gliadins (250 mg/ml) added to Rothia cell suspensions (OD620 1.2) degraded by 50% after 30 minutes of incubation. Importantly, the 33-mer and 26-mer immunogenic peptides were also cleaved, primarily C-terminal to Xaa-Pro-Gln (XPQ) and Xaa-Pro-Tyr (XPY). The major gliadin-degrading enzymes produced by the Rothia strains were 70–75 kDa in size, and the enzyme expressed by Rothia aeria was active over a wide pH range (pH 3–10). While the human digestive enzyme system lacks the capacity to cleave immunogenic gluten, such activities are naturally present in the oral microbial enzyme repertoire. Taken together, these studies suggest a potential for these bacteria to fuel the development of compounds that can degrade of harmful gluten peptides that trigger celiac disease in susceptible individuals. Source: PLoS One. 2011;6(9):e24455. doi: 10.1371/journal.pone.0024455. http://www.ncbi.nlm.nih.gov/pubmed/20948997