Celiac disease is a condition that results in an individual's immune system attacking it’s own small intestine as a result of gluten consumption. Researchers at the University of Nebraska and the University of Alberta published a study in the Journal of Applied Microbiology that aimed to identify gastrointestinal bacteria that are able to break down gluten proteins, possibly opening the door for therapeutic interventions. To do this, they studied the gastrointestinal tract of pigs, as they are physiologically similar to humans.
The scientists found four strains from the Lactobacillus species that had the greatest ability to degrade gluten, L. amylovorus, L. johnsonii, L.ruminis, and L. salivarius. Pigs were fed a diet supplemented with 20% gluten for at least 16 weeks and samples of their gastrointestinal bacteria were collected. They found that the four bacterial strains were enriched, and these strains were capable of degrading specific molecules that have been linked to the immune response in celiac disease.
This study identified specific bacteria that could potentially be used to treat celiac disease. Other studies have also identified L. ruminis and L. amylovorous as bacteria that are primary degraders of gluten, making them prime candidates for therapeutic use. Currently, the only way for an individual with celiac disease to remain healthy is to avoid any product containing gluten. In the future, it may be possible for bacterial strains, possibly those identified in this study, to be introduced into the gut of a celiac disease patient through a probiotic or other method to allow for the digestion of gluten.
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The University of North Carolina recently published the results of a study based on a longitudinal internet survey conducted by the Crohn's and Colitis Foundation of America (CCFA). Almost 1700 people with inflammatory bowel disease (IBD) participated in the study including many people with Celiac disease, others who were gluten-sensitive, and even more who had tried a gluten free diet. In the study, 66% of participants who were on a gluten free diet had improved gastro-intestinal symptoms, and 38% reported improvement of IBD flares. This study shows that potential role that diet, especially a gluten free diet, may have in IBD management.
However this study was only based on a longitudinal internet survey, and not as rigorous as clinical trials. We must also keep this in mind in light of a recent study that suggested a gluten free diet placebo effect, though these studies were hardly robust and had their problems as well.
While this post is not necessarily focused on the microbiome, there have been clear associations between Celiacs, IBD, nutrition, and the microbiome.
Please email blog@MicrobiomeInstitute.org for any comments, news, or ideas for new blog posts.
The views expressed in the blog are solely those of the author of the blog and not necessarily the American Microbiome Institute or any of our scientists, sponsors, donors, or affiliates.
