Solving the mysteries of coeliac disease
Gluten intolerance, the key feature of the condition, can jeopardise intestinal health, and therefore pose a significant risk to patients' long-term well-being. Defining and characterising the gluten proteins and the particular segments, which lead to immune system activation has been the focus of the EU's GLUTEN EPITOPES IN C project. Researchers focused their investigations on a variety of cereals, such as wheat, barley, rye and oats, recognised by coeliac disease patients. The onset of the immune response is indicated by the activation of patients' intestinal T cells by specific gluten peptides. Results showed that the peptide sequences (epitopes) necessary to activate T cells are present in gluten proteins, including gliadin and various glutenins. These T cell reactions were encountered both in children and adults. Furthermore, researchers noted that there is a hierarchy in respect to how frequently each epitope is recognised. The information gained through the project could pave the way for the development of novel diagnostic applications; new reagents able to detect gluten-sensitive T cells have already been developed. These reagents are likely to form the basis for new detection methods aimed at minimising the risk faced by coeliac disease patients. In addition, detailed information on the presence of stimulatory protein material could aid better advice on food safety to patients.
