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pubmed-article:3409546pubmed:abstractTextWhen an antigen is first presented via the gut, either priming or suppression of the systemic immune response may result. Many factors influence the outcome, including physico-chemical properties of the antigen. The aim of this study is to establish if wheat gliadin behaves as an oral immunogen or tolerogen. Mice reared on a gluten-free diet were fed gliadin, either as wheat flour in a standard rodent diet or as the purified molecule. Immune status (tolerant or sensitized) was then defined by measuring specific systemic immune responses after parenteral immunization of gliadin-fed and control mice. A single feed of 25 or 125 mg of purified gliadin resulted in a dose-dependent suppression of both cell-mediated and humoral immune responses. Similar oral tolerance was achieved by feeding mice with a gluten-containing diet for a week. Finally, mice reared on a normal, gluten-containing diet showed evidence of established oral tolerance, with significantly lower systemic immune response to gliadin than mice reared on gluten-free diet. These results indicate that gliadin is an effective oral tolerogen. In vivo studies on the immunogenicity of gliadins should be conducted in animals from gluten-free colonies.lld:pubmed
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pubmed-article:3409546pubmed:dateRevised2009-11-18lld:pubmed
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pubmed-article:3409546pubmed:articleTitleGliadin presented via the gut induces oral tolerance in mice.lld:pubmed
pubmed-article:3409546pubmed:affiliationGastro-Intestinal Unit, Western General Hospital, Edinburgh, UK.lld:pubmed
pubmed-article:3409546pubmed:publicationTypeJournal Articlelld:pubmed
pubmed-article:3409546pubmed:publicationTypeResearch Support, Non-U.S. Gov'tlld:pubmed
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