Celiac Support Association

Development of Therapies for Celiac Disease

March 20-21, 2014 

Host Celiac Disease Center at Columbia University, New York
A scientific program designed for those interested in the development of non-dietary therapies for celiac disease.

Presentation Summaries in RED

  • Introduction  Peter Green, MD
  • Immune pathogenesis of celiac disease  Ludwig Sollid - Norway
    Discussed the concept of the important role of Tg2 specific B cells amplifying the anti Tg2 T cell raising the possibility that celiac disease is the disease of B cell over amplification.

    The immune response to wheat proteins    Paul Ciclitira - UK (Moderator)
  • Nutritional quality of seed storage proteins Joachim Messing - USA
    • The major storage proteins in seeds/grains are call prolamins – high in proline and glutamin amino acids. The ratio of protein to carbohydrate varies in seed families.
      • New methods are being used  to sequence wheat cultivars and identify new gliadins that may be important in celiac disease.
    • Wheat gluten and celiac disease - an evolutionary collision  Donald Kasarda – USA
      • Reviewed the primary structure of wheat glutenins and gliadins in wheat.  Reported the research review which indicates no increase of gluten in wheat over the past 100 years. 
    • Immune response to glutenin and other grains in celiac disease  Paul Ciclitira - UK
      • Emphasized  the gliadins and the glutenins are both important in the toxicity level of wheat in those with celiac disease.
    •  Wheat amylase-trypsin inhibitors: their role in celiac disease and beyond. Detlef Schuppan - Germany
      • Reported his discovery of the wheat amaylase tripson inhibitor as a non-gluten protein that can stimulate the innate immune system and potentially be responsible for Non-Celiac Wheat Sensitivity.
    • Immune response to non gluten proteins  Armin AlaediniPhD -- USA
      • Identifying many other non gluten proteins and determining that only a few seem to be able to evoke an immune reaction in those with celiac disease.

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