Gluten intolerance: human protein protects the intestines

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MunichGluten, the adhesive protein, gives some people severe stomach grief: After eating wheat, barley and the like, they suffer from cramps, nausea and diarrhea. An endogenous protein could help them, shows a study. For the first time, a causal treatment of the complaints would be possible.

In the case of gluten intolerance (celiac disease), the small intestine becomes inflamed as soon as the patient ingests gluten. In the long term, this means that the mucous membrane degenerates and nutrients can only be absorbed poorly.

Deficiency of anti-inflammatories

A team of Canadian French and Swiss scientists has now found that those affected only produce small amounts of the body's own protein elafin, which has an anti-inflammatory effect.

The researchers then examined whether larger amounts of Elafin could prevent the inflammatory reactions in the intestines. To do this, they genetically modified harmless food bacteria so that they could produce Elafin on their own. The scientists introduced these into the intestines of mice that suffered from gluten intolerance. In fact, the vaccinated animals reacted less violently to the adhesive protein afterwards.

Strict diet

For people with celiac disease, adhering to a strictly gluten-free diet was previously the only way to live symptom-free. But that is time-consuming: The adhesive protein is found in all common types of bread and pastries as well as in pasta, but is also often used as a thickener.

Celiac disease only occurs in people who are genetically predisposed. However, not everyone with the corresponding genes actually develops gluten intolerance. In Germany, around one in 200 people is hypersensitive to the adhesive protein. However, only ten to 20 percent develop the full picture of the disease. The majority have atypical symptoms or no symptoms at all. (cf)

Source: Heather J. Galipeau et al., Novel Role of the Serine Protease Inhibitor Elafin in Gluten-Related Disorders. American Journal of Gastroenterology, April 2014 DOI: 10.1038 / year 2014.48

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