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Relation of Antigliadin Antibodies to Gluten-Sensitive Enteropathy
Published in Tadeusz P. Chorzelski, Ernst H. Beutner, Vijay Kumar, Tadeusz K. Zalewski, Serologic Diagnosis of Celiac Disease, 2020
Wim Th. J. M. Hekkens, Marja van Twist - de Graaf
We used the same method to test sera of untreated and treated celiac patients. The immunoblotting technique was also used to test patient sera which were classified as positive celiac sera by ELISA. The blots were prepared with gliadin, secalin, hordein, and avenin according to the described method. Three blots were required per patient. After incubation with a diluted serum of a celiac patient, the activity of the three immunoglobulin classes (IgG, IgA, and IgM) was tested by adding the appropriate peroxidase conjugated anti-human antibody.
An updated overview on celiac disease: from immuno-pathogenesis and immuno-genetics to therapeutic implications
Published in Expert Review of Clinical Immunology, 2021
Paolo D’Avino, Gloria Serena, Victoria Kenyon, Alessio Fasano
One feature that makes CD a unique autoimmune disease is the known causative agent, gluten. Gluten is the major protein of wheat grains and it is composed by hundreds of distinct proteins such as gliadin and glutenin. It is found in common grains like wheat, rye and barley and it is formed by numerous proteins containing antigenic epitopes for patients with CD [17]. The wheat kernel contains 8%-15% of protein, out of 90% is gluten and the 10% remaining is albumin. Other grains such as rye and barley contain similar proteins (secalin and hordein). Furthermore, there are other hybrid species of cereals which contain gluten such as triticale (which comes from the cross between wheat and rye), or other derivatives of wheat, such as kamut (Triticum turgidum) and spelt (Triticum spelta), which contain gluten as well [18].
Gut microbiota in Celiac Disease: microbes, metabolites, pathways and therapeutics
Published in Expert Review of Clinical Immunology, 2020
Katherine L Olshan, Maureen M Leonard, Gloria Serena, Ali R Zomorrodi, Alessio Fasano
Gluten is a composite of multiple proteins found in wheat and is made of up gliadin and glutenin proteins. Individuals with CD mount an immune response to gliadin as well as the proteins hordeins and secalins, which are present in barley and rye, respectively [3]. These proteins are rich in prolines and glutamines, which the human intestine can only partially digest [4,5]. The resulting incompletely digested peptide fragments from these proteins are transported from the small intestinal lumen via transcellular and paracellular pathways, and these fragments trigger responses from both the innate and adaptive immune systems [6]. Through the innate immune system, gliadin, hordein, and secalin peptides induce the secretion of epithelial growth factor and IL-15, which leads to mucosal changes such as the proliferation of enterocytes and changes in vesicular trafficking [7].