Gut Molecule Elafin may Help Symptoms of Celiac Disease: Study

Could a gut molecule contain the potential to cure celiac disease? A recent study conducted by researchers at McMaster University shows that a key molecule could hold essential information regarding new treatments against this painful autoimmune disorder.

As an estimated one percent of the U.S. population suffer from this issue, statistics also show that close to 83 percent of Americans with the problem are currently unaware of their symptoms.

Those suffering from celiac disease are very sensitive to dietary gluten and should not consume foods containing wheat, rye or barely, which can trigger an immune response that many lead to destruction of the intestinal lining, malnutrition, anemia and in severe cases, neurological problems.

Yet recent findings show how those with celiac disease typically have less elafin, a molecule that's present in the intestine of healthy individuals that helps them break down the leftover peptides. Thus, when those with celiac disease eat food with that contains gluten, they have trouble breaking down leftover peptides that can trigger inflammation. The enzyme known as transglutaminase 2 can also increase inflammation.

Fortunately, researchers found that elafin decreases this inflammation through the interaction of transglutaminase 2 enzyme, which reduces the enzymatic reaction and the toxicity derived from the gluten.

"People who have to strictly avoid gluten for life often find this very difficult due to these hidden sources," said Elena Verdu, associate professor of Medicine in the Michael G. DeGroote School of Medicine, via Medical Daily. "There is a great need for a therapy that will protect patients with celiac disease from these accidental contaminations."

Researchers said they believe that a combination of the molecule could also help potentially prevent the symptoms of certain gastrointestinal disorders associated with the health issue.

"This would add flexibility to a restrictive lifelong diet, and increase patients' quality of life and potentially accelerate the healing of celiac lesions," Verdu concluded.

What do you think?

More information regarding the findings can be seen via the The American Journal of Gastroenterology.