Immune responses to cereal prolamin proteins in coeliac disease
Citation:
Claire Kilmartin, 'Immune responses to cereal prolamin proteins in coeliac disease', [thesis], Trinity College (Dublin, Ireland). Department of Microbiology, 2004, pp 253Download Item:
Kilmartin TCD THESIS 7526 Immune responses.pdf (PDF) 165.0Mb
Abstract:
Coeliac disease is an inflammatory disease of the small intestine, precipitated in
susceptible individuals by gliadin, the alcohol soluble (prolamin) fraction of wheat
gluten. There is a strong genetic influence on susceptibility to develop coeliac disease.
Ninety to ninety-five percent of patients are HLA-DQ2 positive which is coded by
DQA1*0501 and DQB 1*0201 genes either in cis or in trans. The disease is
characterised by crypt hyperplasia, villous atrophy and increased inflammatory cells in
the epithelium and lamina propria. The pathogenesis is currently explained by the
immunological hypothesis, which proposes that coeliac disease is being driven by an
abnormal T cell response to gliadin. The enzyme tissue transglutaminase enhances T
cell recognition of gliadin. In addition to gliadin, similar prolamin fractions of barley
and rye (hordein and secalin respectively) are thought to activate the disease process.
The safety of oats and its prolamin avenin is more controversial.
Author: Kilmartin, Claire
Advisor:
Feighery, ConlethQualification name:
Doctor of Philosophy (Ph.D.)Publisher:
Trinity College (Dublin, Ireland). Department of MicrobiologyNote:
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Full text availableKeywords:
Microbiology, Ph.D., Ph.D. Trinity College DublinLicences: