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Serum brain‐derived neurotrophic factor in children with coeliac disease
Author(s) -
Margoni Daphne,
Michalakakou Kelly,
Angeli Eleni,
Pervanidou Panagiota,
KanakaGantenbein Christina,
Chrousos George,
Papassotiriou Ioannis,
Roma Eleftheria
Publication year - 2018
Publication title -
european journal of clinical investigation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.164
H-Index - 107
eISSN - 1365-2362
pISSN - 0014-2972
DOI - 10.1111/eci.12916
Subject(s) - medicine , neurotrophic factors , coeliac disease , gastroenterology , brain derived neurotrophic factor , gluten free , comorbidity , inflammation , neurotrophin , endocrinology , disease , receptor
Background Brain‐derived neurotrophic factor ( BDNF ) is a neurotrophin that has a protective role in the nervous system and is involved in neural plasticity. It is abundant in the central nervous system, but is also expressed in the gastrointestinal tract. Coeliac disease ( CD ), characterised by intestinal inflammation, has some comorbidity with neurologic and mental disorders. The aim of this study was to evaluate circulating BDNF concentrations in patients with CD at diagnosis or on a gluten‐free diet ( GFD ) for longer than 1 year and in healthy controls ( HC ). Materials and methods Fifty newly diagnosed patients with CD (aged 8.6 ± 3.7 years, 64.0% females), thirty‐nine patients on GFD for longer than 1 year (aged 10.4 ± 3.4 years, 71.8% females) and 36 HC (aged 8 ± 1.7 years, 33.3% females) were included in the study. Along with anthropometric evaluation and standard blood chemistry, serum BDNF levels were measured by a specific immunoenzymatic assay. Results Patients at diagnosis and on GFD had significantly higher BDNF levels (26 110 ± 8204 and 28 860 ± 7992 pg/mL), respectively, than HC (19 630 ± 8093 pg/mL, P < .001 for both CD groups). Patients on GFD had significantly higher BDNF levels than those at diagnosis ( P = .02). Conclusions Serum BDNF concentrations were higher in patients with CD than in HC , regardless of their status of gluten consumption. This could be attributed either to a potential protective response to the inflammation of the intestine or to chronic stress.