TG2-gluten complexes as antigens for gluten-specific and transglutaminase-2 specific B cells in celiac disease

A hallmark of celiac disease is the gluten-dependent production of antibodies specific for deamidated gluten peptides (DGP) and the enzyme transglutaminase 2 (TG2). Both types of antibodies are believed to result from B cells receiving help from gluten-specific CD4+ T cells and differentiating into antibody-producing plasma cells. We have here studied the collaboration between DGP- and TG2-specific B cells with gluten-specific CD4+ T cells using transgenic mice expressing celiac patient-derived T-cell and B-cell receptors, as well as between B-cell transfectants and patient-derived gluten-specific T-cell clones. We show that multivalent TG2-gluten complexes are efficient antigens for both TG2-specific and DGP-specific B cells and allow both types of B cells to receive help from gluten-specific T cells of many different specificities.

Amylose, Gluten and Moisture Content of Non-waxy Rice (Bahadur), Waxy Rice (Aghuni bora) and Buckwheat for Development of Rice Based Gluten Free Biscuit

Background: Rice and buckwheat, due to their gluten free nature, is an important crop to cope up with increasing worldwide high demands for gluten free foods. Therefore, before making product, amylose, gluten and moisture content of the flours were investigated. Methods: Two varieties of rice, non waxy (Bahadur) and waxy (Aghuni bora) and buckwheat flour were selected to investigate amylose, gluten and moisture content by following standard methods for developing a rice based gluten free biscuit which will be suitable for celiac patient. Result: Amylose content of waxy rice was found to be 0.81 per cent, non waxy rice was 27.2 per cent and buckwheat flour 25 per cent. Moisture content ranged from 10.80g/100g to 12.20g/100g in all ingredients. Highest moisture content was found in buckwheat flour being 12.20g/100g and lowest in non waxy rice flour 10.80g/100g. Gluten was not detected in any of the flours. Thus, flours which were tested for amylose, gluten and moisture content are found to be suitable for making gluten free biscuit by substituting wheat flour with rice flour and the judicious combination of waxy and non waxy rice flour will also be very good to overcome problems of dough handling and binding.

QUALITY OF LIFE EVALUATION IN CELIAC PATIENTS FROM SOUTHERN BRAZIL

BackgroundRestrictions imposed by the gluten-free diet generate large changes in the daily habits of the celiac patient, causing a negative impact on quality of life.ObjetiveThis study aimed to evaluate the quality of life of patients with celiac disease on a capital in Southern Brazil.MethodsPatients older than 18 years were included, with confirmed celiac disease for at least 60 days in the period from June to October 2013. A validated questionnaire, with specific questions to assess the patient’s quality of life celiac was applied. A total score ranged from 20 to 100 points; the higher the score, worse quality of life.ResultsA total of 103 questionnaires were evaluated, 96 (93.2%) female, with average score 56.6±12.35 (28 to 88 points). The comparison between the questionnaire scores and family income was not significant (P=0.139). Patients diagnosed less than 1 year have poorer quality of life than those with more than 10 years (P=0.063). Patients older than 60 years had better quality of life compared with the younger ones (P=0.04).ConclusionThere was no association between quality of life and factors such as family income, length of diet and age at diagnosis. Chronological age greater than 60 years has positively influenced the quality of life of celiac patients.