Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Alba Therapeutics

happygirl

Recommended Posts

happygirl Collaborator
happygirl
Posted

Although I live in Virginia Beach, I went to the Richmond GIG group meeting last night to hear Dr. Blake Paterson, the CEO and co-founder of Alba Therapeutics, speak about their new drug and the role of zonulin.

We have all heard about the drug study that is going on for "AT-1001" and that it has been deemed a "Fast Track" drug by the FDA because there is currently no treatment or cure for Celiac.

Dr. Paterson said that on Monday, a press release will be issued, stating the SUCCESS of Phase 1 Testing!!!!!!!!!

Needless to say, everyone in the room was thrilled. He said there were minimal side effects, and that their hypothesis was fully supported. (i.e., that zonulin is over expressed in Celiacs.....this overexpression leads to the "opening" of the gates 'tight junctions' between cells....and this is what allows gluten to permeate the gut).

He said based on their research, a drug for Celiacs to take before a meal (if they think there will be gluten in it) will be available in 2-5 years. There is also much hope for this drug to treat other autoimmune disorders like Type 1 diabetes, MS, RA, etc. They have done research on Type 1 diabetes and have discovered the importance of leaky gut/zonulin/tight junctions in this as well.

The presentation last night was fascinating to me. He really shed light on how the autoimmune reaction occurs, and the role of zonulin and tight junctions.

I asked if it was ok to post on this board about his presentation and he said it was ok with him. I just had to share this with everyone :D

Way to go, Dr. Fassano and Dr. Paterson!!!!!!!!!!!!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Canadian Karen Community Regular
Canadian Karen
Posted

Wow! That sounds like really promising news!!!!!

Thanks!

Karen

jerseyangel Proficient
jerseyangel
Posted

Laura--Thanks for letting us know! That was very interesting :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,795
    • Most Online (within 30 mins)
      7,748
    Kiwi86
    Newest Member
    Kiwi86
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Manaan2
      Hidden Gluten in distilled vinegar

      By Manaan2 · Posted

      Hi Trents-Thanks for reading and sharing insight.  We need all the help we can get and it's super appreciated.  She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent.  We did cut eggs out for about 3 months and didn't notice significant difference there, either.  The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time.  She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues.   We could definitely try to go longer just to double check.  Thanks again!   
    • Jordan23
      Potato Intolerance

      By Jordan23 · Posted

      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By trents · Posted

      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By Doris Barnes · Posted

      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
×
×
  • Create New...