EurekaMag.com logo
+ Translate

Specificity of wheat protein reactivity in celiac disease


, : Specificity of wheat protein reactivity in celiac disease. Scandinavian Journal of Gastroenterology 18(5): 603-607

The effects of 7 wheat protein fractions on the cell-mediated immune response of celiac patients and normal individuals were compared by means of the leukocyte migration inhibition factor (LMIF) assay. Two preparations of milk protein were used as control antigens. Whereas milk protein had no effect on the release of LMIF by cells from either normal or celiac patients, wheat protein preparations stimulated 2 types of response. A nonspecific reaction was elicited from both celiac and normal cells by crude preparations such as gliadin and Frazer's fraction III (an enzymic digest of gluten), whereas purified fractions (.alpha. gliadin and .alpha.-pel) stimulated a specific response from the cells of celiac patients only. Apparently, only a pure wheat protein preparation such as .alpha. gliadin or .alpha.-pel is of value in studying immunological parameters in celiac disease.

(PDF 0-2 workdays service)

Accession: 006459186

Submit PDF Full Text: Here


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

O'Farrelly, C.; Hekkens, W.T.; Feighery, C.; Weir, D.G., 1983: The specificity of wheat protein reactivity in coeliac disease. The effects of 7 wheat protein fractions on the cell-mediated immune response of coeliac patients and normal subjects were compared by estimation of the leucocyte migration inhibition factor (LMIF). Two preparations of milk protein were used as co...

Stern M.; Fischer K.; Gruettner R., 1979: Immuno fluorescent serum gliadin antibodies in children with celiac disease and various mal absorptive disorders part 2 specificity of gliadin antibodies immuno globulin classes immunogenic properties of wheat protein fractions and pathogenic significance of food antibodies in celiac disease. Using an immunofluorescent gliadin antibody [Ab] assay with gliadin-coated red cells, immunoglobulin (Ig) classes and immunogenic fractions of wheat protein could be determined. In 80 celiac children under various dietary conditions, the main Ig c...

Kagnoff M.F.; Austin R.A.; Bernardin J.E.; Hubert J.J.; Kasarda D.D., 1984: Is viral infection important in the activation of celiac disease sequence homology and immunologic cross reactivity between a human enteric adenovirus protein and wheat gliadin. Gastroenterology 86(5 PART 2): 1128

Anderson, R.P.; Van Heel, D.; Tatham, A.; Barnardo, M.; Jewell, D.P.; Hill, A.V., 2003: In vivo cross reactivity of wheat and rye t cell epitopes in celiac disease. Wheat, rye,and barley are toxic in celiac disease (CD). Rye and barley toxicity may be due to homologous peptides in wheat, rye and barley prolamins that activate specific intestinal T-cells. Several wheat gliadin peptides are known to be T-cell e...

van den Broeck, H.C.; de Jong, H.C.; Salentijn, E.M.J.; Dekking, L.; Bosch, D.; Hamer, R.J.; Gilissen, L.J.W.J.; van der Meer, I.M.; Smulders, M.J.M., 2011: Presence of celiac disease epitopes in modern and old hexaploid wheat varieties: wheat breeding may have contributed to increased prevalence of celiac disease. Gluten proteins from wheat can induce celiac disease (CD) in genetically susceptible individuals. Specific gluten peptides can be presented by antigen presenting cells to gluten-sensitive T-cell lymphocytes leading to CD. During the last decades,...

Rawcliffe P.M.; Priddle J.D.; Jewell D.P., 1985: Antigenic reactivity of peptides derived from wheat gluten with sera from patients with celiac disease. Fraction B from a peptic-tryptic digest of gluten from Scout 66 wheat has already been shown to cause histological damage to the jejunal mucosa of coeliac patients. Peptide fractions, designated P1-P4, have been prepared from it by a combination o...

Cabrera-Chávez, F.; Rouzaud-Sández, O.; Sotelo-Cruz, N.; Calderón de la Barca, A.M., 2008: Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients. Celiac disease (CD) is mediated by IgA antibodies to wheat gliadins and tissue transglutaminase (tTG). As tTG is homologous to microbial transglutaminase (mTG) used to improve foodstuff quality, it could elicit the immune response of celiac patien...

Mojibian, M.; Chakir, H.; MacFarlane, A.J.; Lefebvre, D.E.; Webb, J.R.; Touchie, C.; Karsh, J.; Crookshank, J.A.; Scott, F.W., 2006: Immune reactivity to a glb1 homologue in a highly wheat-sensitive patient with type 1 diabetes and celiac disease. Diabetes Care 29(5): 1108-1110

Natter, S.; Granditsch, G.; Reichel, G.L.; Baghestanian, M.; Valent, P.; Elfman, L.; Gronlund, H.; Kraft, D.; Valenta, R., 2001: IgA cross-reactivity between a nuclear autoantigen and wheat proteins suggests molecular mimicry as a possible pathomechanism in celiac disease. Celiac disease patients display IgA antibody reactivity to wheat as well as to human proteins. We used serum IgA from celiac patients and, for control purposes, from patients with Crohn's disease, ulcerative colitis and from healthy individua...

Natter, S.; Granditsch, G.; Reichel, G.L.; Baghestanian, M.; Valent, P.; Elfman, L.; Grönlund, H.; Kraft, D.; Valenta, R., 2001: IgA cross-reactivity between a nuclear autoantigen and wheat proteins suggests molecular mimicry as a possible pathomechanism in celiac disease. Celiac disease patients display IgA antibody reactivity to wheat as well as to human proteins. We used serum IgA from celiac patients and, for control purposes, from patients with Crohn's disease, ulcerative colitis and from healthy individua...