Bovine milk caseins and transglutaminase-treated cereal prolamins are differentially recognized by iga of celiac disease patients according to their age

Francisco Cabrera-CháVez*, Ofelia Rouzaud-Sández, Norberto Sotelo-Cruz, Ana M.Calderón De La Barca

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

28 Scopus citations

Abstract

The prevalence of celiac disease (CD) has increased worldwide, which could be related to some dietary proteins in infant regimens and/or new food processes, affecting CD-predisposed infants and older children or adults differentially. IgA reactivity to human and bovine caseins, as well as yogurt caseins and prolamins from wheat or maize breads, microbial transglutaminase (mTG)-treated or not, was evaluated in three patient groups: G1, <2 years old; G2, ~3 years old; and G3 >8 years old. Human caseins were not recognized by IgA, whereas IgA reactivity of G2 and G3 was higher to bovine milk caseins. Immunoreactivity of G1 to yogurt caseins was lower and comparable to controls, with no effects due to mTG treatment. However, mTG treatment increased reactivity of G3 to wheat and maize prolamins. IgA immunoreactivity of CD patients to caseins and mTG-treated or not prolamins was agedependent, which could reflect a differential manifestation of the effects of such proteins on the intestinal barrier.

Original languageEnglish
Pages (from-to)3754-3759
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number9
DOIs
StatePublished - 13 May 2009

Keywords

  • Age-related disease
  • Caseins
  • Celiac disease
  • IgA reactivity
  • Prolamins

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