Intestinal T cell responses to cereal proteins in celiac disease

被引:24
作者
Kilmartin, C
Wieser, H
Abuzakouk, M
Kelly, J
Jackson, J
Feighery, C [1 ]
机构
[1] St James Hosp, Dept Immunol, Dublin 8, Ireland
[2] Trinity Coll Dublin, Dept Immunol, Dublin, Ireland
[3] Dublin Inst Technol, Dept Biol Sci, Dublin 8, Ireland
[4] Deutsch Forsch Anstalt Lebensmittelchem, D-8046 Garching, Germany
关键词
xceliac disease; cereal toxicity; tissue transglutaminase; intestinal T cell lines;
D O I
10.1007/s10620-006-3108-0
中图分类号
R57 [消化系及腹部疾病];
学科分类号
摘要
Celiac disease is caused by sensitivity to wheat gluten in genetically susceptible individuals. The etiological role of the other wheat-related cereals, barley, rye, and oats, is still debated. In order to investigate this issue further, in this study we examined the immune response of celiac mucosal T cell lines to fractions from all four cereals. Cell stimulation was assessed by measuring proliferation (employing H-3-thymidine incorporation) or cytokine (IL-2, IFN-gamma) production. All five T cell lines demonstrated immunoreactivity to protein fractions from the four related cereals. In some cell lines, reactivity to wheat, barley, and rye was only evident when these cereal fractions had been pretreated with tissue transglutaminase. This study confirms the similar T cell antigenic reactivity of these four related cereals and has implications for their exclusion in the gluten-free diet. However, despite oats stimulation of T cell lines, this cereal does not activate a mucosal lesion in most celiac patients.
引用
收藏
页码:202 / 209
页数:8
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