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IgA antibodies against gliadin and gluten in multiple sclerosis
Author(s) -
Reichelt K.L.,
Jensen D.
Publication year - 2004
Publication title -
acta neurologica scandinavica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.967
H-Index - 95
eISSN - 1600-0404
pISSN - 0001-6314
DOI - 10.1111/j.1600-0404.2004.00303.x
Subject(s) - gliadin , gluten , antibody , casein , antigen , immunology , immunoglobulin a , ovalbumin , coeliac disease , chemistry , immunoglobulin g , biology , medicine , food science , disease
Background – Multiple changes in antibodies against various antigens are found in multiple sclerosis (MS). Objective – We wanted to measure immunoglobulin A (IgA) antibodies to some common food antigens in MS and also IgG against gliadin and gluten. Methods – The IgA antibodies were measured in serum against gluten, gliadin, lactoglobulin, lactalbumin, casein and ovalbumin in patients with MS and controls using ELISA technique. IgG was likewise measured for gluten and gliadin. Results – Highly significant increases compared with controls were found for IgA and IgG antibodies against gliadin and gluten. IgA antibodies against casein were significantly increased. Anti‐endomycium and anti‐transglutaminase antibodies were negative. Conclusions – The data presented indicate that there may be a possible moderately increased uptake of some specific proteins from the gut in MS compared with controls.