Wheat Protein Antibodies in Dermatitis Herpetiformis

Huff, J. Clark; Weston, William L.; Zirker, Douglas K.

doi:10.1111/1523-1747.ep12541611

Cited by 27 publications

(4 citation statements)

References 30 publications

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“…59 Allardyce and Shearman 94 in their study reported that cellular immune reactivity to the αgliadin fraction was also observed in DH patients. Moreover, Huff et al 95 reported high levels of alphagliadin-specific antibodies in patients with DH (Figure 2). Therefore, more studies are required to evaluate the exact pathogenic fractions of gluten in DH.…”

Section: Dovepressmentioning

confidence: 96%

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

Asri¹,

Rostami-Nejad²,

Rostami³

2021

TACG

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Wheat flour is one of the most important food ingredients containing several essential nutrients including proteins. Gluten is one of the major protein components of wheat consisted of glutenin (encoded on chromosome 1) and gliadin (encoded on chromosome 1 and 6) and there are around hundred genes encoding it in wheat. Gluten proteins have the ability of eliciting the pathogenic immune responses and hypersensitivity reactions in susceptible individuals called “gluten-related disorders (GRDs)”, which include celiac disease (CD), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS). Currently removing gluten from the diet is the only effective treatment for mentioned GRDs and studies for the appropriate and alternative therapeutic approaches are ongoing. Accordingly, several genetic studies have focused on breeding wheat with low immunological properties through gene editing methods. The present review considers genetic characteristics of gluten protein components, focusing on their role in the incidence of gluten-related diseases, and genetic modifications conducted to produce wheat with less immunological properties.

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Section: Dovepressmentioning

confidence: 96%

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

Asri¹,

Rostami-Nejad²,

Rostami³

2021

TACG

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“…The enzyme‐linked immunoadsorbent assay technique of Huff et al (11), modified according to Bahia et al (12), was used for AGA measurement. Patients positive for IgA or IgG‐class AGA underwent peroral jejunal biopsy.…”

Section: Study Population and Methodsmentioning

confidence: 99%

Prevalence of Celiac Disease in Brazilian Children with Type 1 Diabetes Mellitus

Tanure

Silva²,

Bahia³

et al. 2006

J. pediatr. gastroenterol. nutr.

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Measurement of antigliadin antibodies in patients with diabetes mellitus type 1 helped in the selection of patients to undergo jejunal biopsy. Antiendomysial antibodies were highly specific and moderately sensitive in predicting celiac disease. The prevalence of celiac disease was higher in diabetics than in the general population, suggesting the need for regular screening assessment of diabetic children.

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“…(5) found that 21 patients with er ythema multiforme a nd 11 with gastrointes tinal disease did not have a high level of IgA ant ibodies to glute n . Similar re sults were recentl y obt ained with the same technique by Sco tt et al (I 1).…”

mentioning

confidence: 94%

“…A variety of methods have been described for the detection of antibodies against gliadin and other protein fractions of wheat in patients with celiac disease and dermatitis herpetiformis (1)(2)(3)(4)(5)(6)(7)(8)(9). Recent studies have suggested that the antigliadin antibodies of the IgA class are specific for patients with acti ve celiac disease (5,7,10,11). Unsworth et al (10) are of the opinion that gliadin antibodies of the IgA class have real value for the diagnosis and management of gluten-sensitive enteropathy.…”

mentioning

confidence: 99%

IgA Antigliadin Antibodies in Celiac and Inflammatory Bowel Disease

Koninckx,

Giliams,

Polanco

et al. 1984

J. pediatr. gastroenterol. nutr.

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Antibodies against gliadin of the IgA class were assessed with an enzyme‐linked immunosorbent assay technique in children with celiac disease, healthy blood donors, and adult patients with active Crohn's disease or ulcerative colitis. Significantly higher antibody values were found in celiac children during gluten chal‐lenge and during the first 3 months on a gluten‐free diet, compared with the findings in the healthy blood donors. The patients with active Crohn's disease had signifiantly higher levels of IgA antibodies to gliadin than the controls did. Although the highest values were found in patients with celiac disease on a gluten‐containing diet, the difference between the means of these two groups was not statistically significant. No correlation was found between disease activity in ulcerative colitis and antibody values. The present results support the view that high levels of IgA‐class antibodies against gliadin are indicative of small intestinal disease, especially celiac disease. The variability of the levels of antibodies found among the patients suggests that not only the amount of gluten in the diet but also other factors are important.

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Wheat Protein Antibodies in Dermatitis Herpetiformis

Cited by 27 publications

References 30 publications

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

Prevalence of Celiac Disease in Brazilian Children with Type 1 Diabetes Mellitus

IgA Antigliadin Antibodies in Celiac and Inflammatory Bowel Disease

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