Researchers Claim Breakthrough Development for Celiac Disease Treatment

Celiac.com 06/14/2023 - Researchers from Lanzhou University in China, in collaboration with international scientists, say they have developed a promising new method for treating celiac disease. 

Led by Aman Khan, a Pakistani postdoctoral fellow at Lanzhou University, the team focused on isolating probiotic bacterial strains from Pakistani fermented sourdough bread to prevent the occurrence of celiac disease.

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Celiac disease is an immune disorder triggered by gluten consumption and is particularly prevalent in Asian countries like Pakistan, where diets high in gluten-containing foods are common. Khan aimed to leverage his expertise to aid those affected by this condition.

Inspired by a previous study that isolated a probiotic strain from a traditional Chinese fermented food called jiangshui, which showed the ability to degrade uric acid and regulate gut microbiota, Khan and his team sought to isolate beneficial strains from Pakistani fermented sourdough bread. They successfully extracted probiotic bacterial strains called LZU-GM and conducted experiments on mice.

Probiotics from Fermented Sourdough

The results of their experiments and integrative analysis indicated that LZU-GM could mitigate the adverse effects of gluten additives in food and restore balance to gut microbiota in mice. However, further clinical trials are required to evaluate the safety and efficacy of these probiotics from fermented sourdough bread as a potential treatment for celiac disease.

The team plans to continue their research by creating yogurt using the LZU-GM strains isolated from Pakistani sourdough bread and conducting additional experiments. Their goal is to develop a therapeutic adjunct agent that can be used in conjunction with existing treatments for celiac disease. 

The researchers believe their innovative solution holds promise for individuals living with this autoimmune disorder.

Big Claims But Few Details

While the researchers claim to have developed a promising new method for treating celiac disease, it is important to approach their findings with caution. The study focused on isolating probiotic bacterial strains from Pakistani fermented sourdough bread, aiming to prevent the occurrence of celiac disease. 

The results of experiments conducted on mice showed potential benefits, including the mitigation of adverse effects of gluten additives and restoration of gut microbiota balance. However, it is crucial to note that these findings are based on animal studies, and further clinical trials are necessary to assess the safety and efficacy of these probiotics in treating celiac disease in humans.

More Evidence Needed

Big claims require robust evidence, and at this stage, the evidence supporting the use of probiotic strains from fermented sourdough bread as a treatment for celiac disease is limited. While the preliminary results sound promising, it is important to emphasize the need for rigorous scientific investigation, including well-designed clinical trials, to validate the potential of these probiotics. 

Until conclusive evidence emerges from rigorous clinical trials, it is essential to remain cautious and prioritize thorough scientific scrutiny before considering these probiotics as a viable treatment option for individuals living with celiac disease.

Read more in chinadaily.com