Responses of peripheral blood mononucleated cells from non-celiac gluten sensitive patients to various cereal sources. (1st June 2015)

• Record Type: Journal Article
• Authors: Valerii, Maria Chiara; Ricci, Chiara; Spisni, Enzo; Di Silvestro, Raffaella; De Fazio, Luigia; Cavazza, Elena; Lanzini, Alberto; Campieri, Massimo; Dalpiaz, Alessandro; Pavan, Barbara; Volta, Umberto; Dinelli, Giovanni
• Is Part Of: Food chemistry. Volume 176(2015)
• Page Start: 167
• Page End: 174
• Publication Date: 2015-06-01
• Subjects: Wheat proteins -- Non celiac gluten sensitivity -- CXCL10 -- Ancient grains; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.12.061
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Identification of new pro-inflammatory characteristics of wheat proteins. Identification of a possible biomarker for NCGS by PBMC cytokine response to cereal proteins. Highlight a new mechanism that links inflammation to the alteration of intestinal permeability. Open up the possibility of diets, different from the gluten-free, for NCGS patients. Abstract: Non-celiac gluten sensitivity (NCGS) is still an undefined syndrome whose triggering mechanisms remain unsettled. This study aimed to clarify how cultured peripheral blood mononucleated cells (PBMC) obtained from NCGS patients responded to contact with wheat proteins. Results demonstrated that wheat protein induced an overactivation of the proinflammatory chemokine CXCL10 in PBMC from NCGS patients, and that the overactivation level depends on the cereal source from which proteins are obtained. CXCL10 is able to decrease the transepithelial resistance of monolayers of normal colonocytes (NCM 460) by diminishing the mRNA expression of cadherin-1 (CDH1) and tight junction protein 2 (TJP2), two primary components of the tight junction strands. Thus, CXCL10 overactivation is one of the mechanisms triggered by wheat proteins in PBMC obtained from NCGS patients. This mechanism is activated to a greater extent by proteins from modern with respect to those extracted from ancient wheat genotypes.