Diversity of oat varieties in eliciting the early inflammatory events in celiac disease

Silano, Marco; Pozo, Elena Peñas; Uberti, Francesca; Manferdelli, S.; Pinto, Tamara Del; Felli, Cristina; Budelli, Andrea; Vincentini, Olimpia; Restani, Patrizia

doi:10.1007/s00394-013-0617-4

Cited by 46 publications

(47 citation statements)

References 34 publications

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“…The reactivity of monoclonal antibodies against the main immunotoxic33mer peptide is proportional to the potential immunotoxicity of oat cultivars [43]. The most recent in vitro study further substantiates the diversity of oat cultivars [44]. The authors found significant differences among oat cultivars in eliciting the tTG2-mediated events of inflammation in patients with CD.…”

Section: A3 In-vitro Studiesmentioning

confidence: 82%

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The Enigma of Oats in Nutritional Therapy for Celiac Disease

Lerner

2016

IJCD

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Celiac disease (CD) is a life-long autoimmune condition affecting the small intestine of genetically susceptible individuals. Gluten is one of the offending inducers of the disease, with structurally related molecules found in barley, rye, and oats, where the offending peptides are called avenins. Avoiding toxic prolamins is the only established therapy but most patients have compliance difficulty on a gluten-free diet. Oats are considered less immunogenic than other cereals, and have high nutritional value, which is very desirable in an often undernourished celiac population; however, the consumption of oats by patients with CD is still controversial and debatable. Most clinical and in vitro studies favor oat consumption, but many of these studies were poorly designed and oat cultivar and purity was not considered. A recent study reported a wide range of susceptibility to avenin peptides in patients with CD. Oat cultivars can be subdivided based on toxicity and immunogenicity into none, partial, or highly immunogenic types. Furthermore, most commercial oat products are likely to be contaminated byprolamins. Those products should be avoided by the celiac population and well labeled for contaminants containing gluten. More basic and clinical research and active national celiac associations efforts are needed to characterize the place of oats in a gluten-free diet and to implement non immunogenic and uncontaminated oat products for the benefit of patients with CD. Great care should be taken when recommending consumption of commercial oat products to patients with CD. The most important messages of the review are: 1. Immunogenic oat cultivars are present in oat products. Patients with CD should be cautioned about using them when on a gluten-free diet. 2. Many oat products are cross contaminated with toxic levels of gluten. 3. Interstudy comparisons are difficult because of variability in design, conditions during testing, and difference in oat cultivars studied. Several studies also had small cohorts or significant patient withdrawals during studies. 4. This review aims to encourage clinical and in vitro studies to investigate the benefits of recommending oats in a gluten-free diet.

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Section: A3 In-vitro Studiesmentioning

confidence: 82%

“…In a more recent in vitro study Silano et al [44] strengthened the idea of the variability of different oat cultivars in eliciting CD inflammatory events. They showed that Nave oat cultivars elicited early gliadindependent events, whereas Irina and Potenza varieties did not.…”

Section: The Toxic Peptides In Oatsmentioning

confidence: 97%

The Enigma of Oats in Nutritional Therapy for Celiac Disease

Lerner

2016

IJCD

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“…However, some pure oats cultivars have significant cross-reactivity with the most used monoclonal antibodies R5, G12 or Skerrit [58,[86][87]. Some celiac T-cell activating sequences from oat have been identified [11,[88][89] and some oat varieties have elicited early inflammatory events typical of CD [90]. Despite these evidences, it is still commonly believed that there is no reactivity in pure oats.…”

Section: Can Oats Contain Gluten?mentioning

confidence: 99%

Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen

Cebolla

Moreno

Coto

et al. 2018

Preprint

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Gluten is a complex mixture of storage proteins in cereals like wheat, barley and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal tract. Partial digestion generates peptide sequences which trigger immune responses in celiac and gluten-sensitive patients. Gluten detection in food is challenging because of the diversity, in various food matrices, of protein proportions and their immunogenicity. Attempts to develop standard reference materials have been unsuccessful. We present here a summary of recent studies reporting the detection of dominant Gluten Immunogenic Peptides (GIP) sharing epitopes presented in the α-gliadin 33-mer, the most important celiac disease-immunogenic sequence within gluten. GIP were not only detectable and quantifiable in very different kind of difficult to analyze food, but also in stool and urine of celiac patients on a supposedly gluten-free diet (GFD), providing the first simple and objective means to assess adherence to the GFD. Methods to specifically and sensitively detect the most active GIP in food and biological fluids are rational candidates may use similar analytical standard references for determination of the immunopathological risk of gluten exposure in gluten-related diseases.

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“…Based on previous reports, oats have been used as a food resource and as a nutraceutical for treatment of cancer, diabetes, cardiovascular, and celiac diseases (15). The effectiveness of oats for treatment of celiac disease is attributed to anti-inflammatory effects (16).…”

Section: Introductionmentioning

confidence: 99%

Anti-inflammatory, counteractive, and preventive effects of orally administrated oat extracts on dextran sulfate sodium-induced colitis in mice

Hasnat

Pervin

Park

et al. 2015

Food Sci Biotechnol

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The anti-inflammatory effects of oat extracts in vitro and in vivo were determined based on antioxidant functions. To examine the effect of oat extracts in murine macrophage RAW 264.7 cells, MTT assays were used and nitric oxide (NO) production was analyzed based on absorbance and inducible nitric oxide synthase (iNOS) expression levels using Western blot analysis. Immunoglobulin expression levels were determined using an enzyme-linked immunosorbent assay (ELISA). Oat extracts showed significant (p<0.05) antioxidant properties and restored the cell viability of LPS-stimulated RAW 264.7 cells, compared with controls. NO production and iNOS protein levels were also reduced by oat extracts. DSS (3%)-administered mice manifested symptoms similar to human colitis patients, and oat extracts attenuated the symptoms of colitis. Preventive and therapeutic administration of oat extracts used as antioxidants can ameliorate inflammatory conditions in cells and DSS-induced colitis in mice.

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Diversity of oat varieties in eliciting the early inflammatory events in celiac disease

Cited by 46 publications

References 34 publications

The Enigma of Oats in Nutritional Therapy for Celiac Disease

The Enigma of Oats in Nutritional Therapy for Celiac Disease

Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen

Anti-inflammatory, counteractive, and preventive effects of orally administrated oat extracts on dextran sulfate sodium-induced colitis in mice

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