Understanding Gluten Reactions: Scientists Discover the Origin of Sensitivity

Celiac disease affects about 1% of the population. For these individuals, consuming even small amounts of gluten can cause severe health issues. These reactions are linked to genetic factors and other contributors, making the cause of celiac disease complex.

Researchers at McMaster University in Canada used transgenic mice to study the role of gut lining cells in celiac disease. This research highlights a possible path for new treatments. Celiac disease is an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye. People with celiac disease may experience bloating, pain, diarrhea, and constipation when they consume gluten.

Currently, the only treatment for celiac disease is strict adherence to a gluten-free diet, which can be challenging. Approximately 90% of diagnosed patients carry genes for a protein called HLA-DQ2.5, while most of the remaining 10% have HLA-DQ8. These proteins help the immune system identify harmful substances. However, they can also mistakenly target gluten and similar materials in the body, leading to autoimmune conditions.

Simply having these genes doesn’t guarantee the development of celiac disease. For a reaction to occur, gluten must first pass through the gut wall, aided by a transporting enzyme that modifies the gluten to make it more recognizable to the immune system. Cells in the intestinal wall release this enzyme and play a critical role in the disease’s early stages. They also express proteins linked to immune responses regulated by inflammation.

To study how these gut cells function in celiac disease, researchers examined the intestinal cells of treated and untreated patients, as well as mice with human genes for HLA-DQ2.5. They created organoids to observe immune protein expression in living models of the gut. This research clarified that the gut lining cells actively present gluten fragments to immune cells, rather than being passive bystanders.

The findings may help researchers identify new treatment targets, potentially allowing people with celiac disease to enjoy gluten-containing foods without adverse effects. This study was published in the journal Gastroenterology.