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 24 February 2018

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News

Dietary antibodies in healthy and celiac children

The avidities of antibodies against dietary antigens increase progressively during early childhood, find physicians in Clinical and Experimental Immunology.

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Minute amounts of food proteins pass undegraded across the intestinal mucosa and trigger antibody formation.

However, children with celiac disease have enhanced antibody production against gliadin as well as other dietary antigens.
Untreated celiacs had IgG anti-beta-lactoglobulin antibodies of significantly higher avidity.
Clinical and Experimental Immunology

Antibody avidity often increases during antibody responses. This may be related to the biological effectiveness of antibodies.

In this study, physicians from Sweden determined the avidity of serum IgG antibodies against beta-lactoglobulin and gliadin in healthy children. They compared these avidities to those found in children with celiac disease.

The team analyzed the average antibody avidity using a thiocyanate elution assay. Antibody activity of the corresponding sera was assayed by ELISA.

The team found that the avidity of serum IgG antibodies against beta-lactoglobulin and gliadin increased with age in healthy children. However, children with untreated celiac disease had IgG anti-beta-lactoglobulin antibodies of significantly higher avidity than healthy children of the same age. This trend was also observed for IgG antigliadin antibodies.

Dr Saalman's team concluded, "The avidities of antibodies against dietary antigens increase progressively during early childhood…this process seems to be accelerated during active celiac disease".

Clin Exper Immunol 2003; 134(2): 328-34
29 October 2003

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