Celiac.com 05/07/2014 - Current treatment for celiac disease is to eat only foods which are gluten-free. But, what about foods processed to remove gluten? Is it safe for people with celiac disease to eat foods that have been processed to remove gluten?
Processing may render gluten-containing foods technically safe celiac patients, but so far live safety testing can only be performed on actual patients, not in laboratory computer models.
Celiac.com Sponsor (A12):
A team of researchers recently set out to test the safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice. The research team included T.L. Freitag, J. Loponen, M. Messing, V. Zevallos, L.C. Andersson, T. Sontag-Strohm, P. Saavalainen, D. Schuppan, H. Salovaara, S. Meri. They are variously affiliated with the Department of Bacteriology and Immunology at the Haartman Institute of the University of Helsinki in Helsinki, Finland.
For their study, they modified a celiac disease mouse model to test antigenicity and inflammatory effects of germinated rye sourdough, a food product characterized by extensive prolamin hydrolysis.
The team then injected Lymphopenic Rag1(-/-) or nude mice with splenic CD4(+)CD62L(-)CD44 high-memory T cells from gliadin- or secalin-immunized wild-type donor mice.
The team found that:
- Rag1(-/-) recipients challenged with wheat or rye gluten lost more body weight and developed more severe histological duodenitis than mice on gluten-free diet. This correlated with increased secretion of IFNγ, IL-2, and IL-17 by secalin-restimulated splenocytes.
- In vitro gluten testing using competitive R5 ELISA showed widespread degradation of the gluten R5 epitope in germinated rye sourdough.
- However, in nude mice challenged with germinated rye sourdough (vs. native rye sourdough), serum anti-secalin IgG/CD4(+) T helper 1-associated IgG2c titers were only reduced, but not eliminated.
In addition, they found no reductions in body weight loss, histological duodenitis, or T cell cytokine secretion in Rag1(-/-) recipients challenged accordingly.
From the results, they concluded that Prolamin-primed CD4(+)CD62L(-)CD44 high-memory T cells do induce gluten-sensitive enteropathy in Rag1(-/-) mice.
Moreover, germination of rye sourdough does not completely hydrolyze the secalin peptides, which retain B and T cell stimulatory capacity and remain harmful to the intestinal mucosa in this celiac disease model.
Current antibody-based prolamin detection methods may fail to detect antigenic gluten fragments in processed cereal food products.
Source:
- Open Original Shared Link
Recommended Comments