Lactobacilli Reduce Wheat-Induced Intestinal Inflammation in Mice

By Reuters Staff

March 04, 2019

NEW YORK (Reuters Health) - Lactobacilli reduce wheat-induced intestinal inflammation in mice by degrading wheat amylase trypsin inhibitors (ATI), researchers report.

Gluten has been suggested to trigger inflammation and gastrointestinal symptoms. Among the non-gluten proteins in wheat, ATI have been shown to induce an innate immune response, but their role in gluten/wheat-related disorders has not been fully explored.

Dr. Elena F. Verdu from McMaster University, in Hamilton, Canada, and colleagues investigated the relative contributions of ATI and gluten in the induction of gut dysfunction in mice and evaluated the impact of lactobacilli on the inflammatory effects of ATI.

In these mice, ATI induced gut barrier dysfunction and exacerbated gluten-induced immunopathology, the team reports in Gastroenterology, online February 22.

ATI upregulated the expression of several pro-inflammatory genes relevant to celiac disease pathogenesis. And intestinal microbiota analyses revealed suppression of Lactobacillus and the Firmicutes/Bacteroidetes ratio in response to dietary administration of ATI.

However, Lactobacilli derived from the human gut and found to have high ATI-degrading capacity ameliorated many aspects of gut dysfunction induced in mice by wheat immunogenic proteins.

"The results show complex interactions between immunogenic proteins, host receptor pathways, and genetic factors that may inform the highly controversial clinical discussion regarding the etiology of functional alterations induced by wheat-containing diets," the researchers conclude. "Microbiome-modulating strategies based on the use of strains with specific ATI-degrading capacity could be developed and tested in clinical trials to support, or replace dietary restrictions, in patients with wheat-sensitive disorders."

Dr. Verdu did not respond to a request for comments.

SOURCE: https://bit.ly/2GSyKkS

Gastroenterology 2019.

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