Towards an innocuous gliadin ?
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Towards an innocuous gliadin ?
Friday, 23 January 2009 17:30
Nutrition News
The celiac disease is secondary to an abnormal immune response directed against the gliadin, a protein present in the rye, wheat and barley flours, occurring among genetically determined patients (HLA DQ2 and DQ8). A Canadian study demonstrates that ingestion of a particular protein called P(HEMA-Co-SS) is of help to minimize the toxicity of the gliadin in vitro on insulated epithelial cells and in vivo in the animal model imitating the celiac disease (transgenic mouse HLA-HCD4/DQ8). The ingestion of this synthetic protein holds the gliadin protein in the digestive tract, limit its absorption and its immunogenicity in the intestinal wall. These results are promising and will initiate clinical trials among patients.
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