Probiotics show potential for celiac disease treatment

17 Apr 2020 --- Probiotics based on Bifidobacteria may be used as a potential treatment for celiac disease, according to new research published in the American Chemical Society journal. Operating in an artificial intestinal environment, the research team analyzed the cytotoxic and inflammatory responses to four different Bifidobacterium strains and found that those from the Bifidobacterium longum strain caused the least harm to intestinal cells in petri dishes. This research comes at the heels of celiac disease advocates such as Coeliac UK scrambling for government support as the COVID-19 outbreak has hampered many charity organizations’ incomes.

The researchers found that the probiotic peptides induced an apparent reduction in cytotoxic responses and proinflammatory marker levels compared to the gluten fragments generated during non-inoculated gastrointestinal digestion. “These results highlight the possible use of probiotics based on bifidobacteria as a prospective treatment for celiac disease,” the study highlights.

Celiac disease is an autoimmune disease that damages the lining of the small intestine when gluten, a protein found in wheat, barley and rye, is consumed. The only currently established treatment is adherence to a strict gluten-free diet for life. Celiac disease patients typically have lower levels of Bifidobacteria and cannot independently reestablish an ideal gut microbiome. These bacteria can chop up gluten proteins into smaller fragments that are not as triggering or damaging in patients, which led the researchers to try using the microbes as a probiotic to treat gastrointestinal diseases. 

The Brazilian research team assessed the effect of four bacterial strains on the digestion of intact gluten proteins (gliadins and glutenins) as well as the associated immunomodulatory responses elicited by the resulting peptides. The singular strains include Bifidobacterium bifidum, Bifidobacterium longum, Bembidion breve, Bifidobacterium animalis alone, while the researchers also tested the same on one Bifidobacterium group. Bifidobacterium longum chopped up gluten proteins into the most fragments, compared to the other strains and the mixture of all four strains. 

In similar strides to provide relief to celiac disease patients, Takeda Pharmaceutical Company acquired an exclusive global license to develop and commercialize a celiac disease therapy last October. TAK-101 is a biodegradable nanoparticle that contains gluten, which teaches the immune system that the antigen is safe. By hiding the allergen in a friendly shell, the nanoparticle acts like a Trojan horse to convince the immune system not to attack it.

Despite this promising news in research, Britons suffering from celiac disease are at risk of not receiving the continued services charity organizations in this space provide. Access to celiac disease support jeopardized
Despite this promising news in research, Britons suffering from celiac disease are at risk of not receiving the continued services charity organizations in this space provide. This is a direct consequence of widespread lacking funds following the economic impact the coronavirus continues to put on global health and nutrition organizations. Although the UK government has pledged £750 million (US$935 million) in support funding, charity group Coeliac UK notes this amount is “a mere drop in the ocean” compared to the income that charities need to survive. 

“Our existence depends on membership, fundraising, such as the postponed London Marathon, and commercial income through food safety schemes, advertising and sponsorship. These are all at risk as businesses try and weather the economic impact of the coronavirus crisis,” says Hilary Croft, Chief Executive of Coeliac UK.

The charity group publicly stated it welcomes the government’s funding support, but is less hopeful it will suffice to lighten the financial burden currently placed on the charity sector. “There are over 170,000 charities in the UK and it is currently unclear which of these will receive a part of the £750 million so that they can continue their essential work in supporting the community,” Croft maintains.

The charity organization is currently struggling to respond to the upsurge in demand for its services, including information sharing via its network of health and food professionals as well as government lobbying for better provision of gluten-free food.

By Anni Schleicher

This feature is provided by NutritionInsight’s sister website, FoodIngredientsFirst.

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