The Specificity of Wheat Protein Reactivity in Coeliac Disease

Abstract

The purpose of this study was to compare the effects of seven wheat protein fractions on the cell-mediated immune response of coeliac patients and normal individuals, by means of the leukocyte migration inhibition factor (LMIF) assay. Two preparations of milk protein were used as control antigens. Whereas milk protein had no effect on the release of LMIF by cells from either normal or coeliac patients, wheat protein preparations stimulated two types of response. A non-specific reaction was elicited from both coeliac and normal cells by crude preparations such as gliadin and Frazer's fraction III (an enzymic digest of gluten), whereas purified fractions (alpha gliadin and alpha-pel) stimulated a specific response from the cells of coeliac patients only. These results suggest that only a pure wheat protein preparation such as alpha gliadin or alpha-pel is of value in studying immunological parameters in coeliac disease.

Key-words:

• Coeliac
• gliadin
• gluten
• leukocytes
• specificity