Researchers identify key molecules that make gluten toxic
Posted by on July 22, 2010
Researchers identify key molecules that make gluten toxic
An international team of researchers say the identification of key molecules that make gluten toxic could one day help those with the disease.
Ever since gluten was discovered as the dietary trigger for coeliac disease 60 years ago, scientists have been trying to identify which part of the protein is the culprit. By comparing the type of T-cells found in the patients’ blood with a “library” of 16,000 gluten fragments, he and colleagues were able to work out which fragments triggered the biggest immune response. To their surprise, the researchers found that the peptide known to be toxic in wheat gluten was not a problem in the patients fed barley and rye. Instead, the researchers found each of the three grains had their own toxic peptide that triggered an immune response. They also found one peptide, dubbed the “universal toxic peptide”, was a problem no matter what grain was eaten.
Professor Anderson says the findings are being used to develop a new class of drugs, called peptide-based immunotherapy. This involves injecting patients with a small amount of the toxic peptides to “desensitise” their body to them. The researchers say the first phase of trials of the therapy to assess safety and tolerability were completed in June, and final results are expected in coming months.
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