No abstract

ABSTRACT. We examined patients of Han nationality diagnosed with irritable bowel syndrome with diarrhea (IBS-D) in Guangdong, China, to analyze the correlation between DQB1 allele polymorphisms and the genetic susceptibility to IBS-D. A total of 120 IBS-D patients of Han nationality in Guangdong, China, and 60 healthy control volunteers were included. DQB1 allele polymorphisms were investigated by polymerase chain reaction. Subjects' serum interleukin (IL)-10 level, colonic permeability, and tight junction marker zonula occludens 1 (ZO1) mRNA level were also investigated. Our data showed that the DQB1*02 allele frequency was significantly higher in IBS-D patients, while the DQB1*0603 frequency was lower than in healthy volunteers. The DQB1*03, DQB1*04, DQB1*05, DQB1*0601, DQB1*0602, and DQB1*0604 alleles did not show significant differences between IBS-D patients and healthy controls. Furthermore, patients with DQB1*03-positive and DQB1*0603-negative alleles showed more severe colonic permeability and lower serum IL-10 level and ZO1 level compared to healthy controls or even IBS-D patients with other genotypes. The present study indicated the DQB1*02 or DQB1*0603 alleles are related to IBS-D occurrence in Guangdong, China, and the mechanism of the disease may be related to reduced serum IL-10 levels.

Xinjiang is a high-risk area for celiac disease (CD) regardless of genetic or environmental factors. However, no case has been reported yet in people living in Xinjiang. This study aims to explore the potential connection between diet and occurrence of CD in the Xinjiang population. To this end, the levels of T-cell stimulatory epitopes in 164 accessions of Xinjiang wheat were tested by using Western blot with monoclonal antibodies against a-gliadin epitopes Glia-a9 and Glia-a20. Three wheat varieties with remarkably low amounts of T-cell stimulatory epitopes were obtained. Western blot and R5 competitive ELISA were performed for the assessment of potential toxicity related to CD of naan. Results showed a reduction of gluten toxicity after wheat flour was processed into naan, suggesting it may have the potential to help to reduce the risk of CD for the genetically predisposed individuals.The gluten toxicity of wheat and naan F. Min et al.The gluten toxicity of wheat and naan F. Min et al.