Cellular and humoral responses in coeliac disease. 2. Protein extracts from different cereals

John H. Skerritt, Jannine M. Devery, Imme A. Penttila, Justin T. LaBrooy

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9 Citations (Scopus)

Abstract

The humoral and cellular immune responses to grain protein extracts from coeliactoxic and non-toxic cereals were compared by use of a number of ELISA and immunoblotting methods and the indirect leucocyte migration inhibition factor (LMIF) assay. Both adult and child coeliacs had elevated levels of serum antibody to proteins from the coeliac-toxic cereals, namely bread wheat, durum wheat, rye and barley and low levels of proteins from other cereals. Using protein blotting techniques, antibody binding was greatest to gliadins/low mol mass glutenin subunits and homologous prolamins from rye and barley, consistent with the ELISA findings. Competition ELISA and preabsorption tests indicated that antibody reaction to maize storage proteins did not simply result from cross-reaction of antigliadin antibodies. In LMIF assays, only the wheat extracts had activity in coeliac patients. This is most likely partly due to loss of some of T-cell epitopes from the extraction technique required for these proteins, as well as the relatively small effects seen for even very active fractions in the LMIF assay.

LanguageEnglish
Pages109-122
Number of pages14
JournalClinica Chimica Acta
Volume204
Issue number1-3
DOIs
Publication statusPublished - 31 Dec 1991

Keywords

  • Antibody
  • Celiac disease
  • Cellular immunity
  • Cereals
  • Maize
  • Wheat

ASJC Scopus subject areas

  • Biochemistry
  • Clinical Biochemistry
  • Biochemistry, medical

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