ASSOCIATION OF PRECIPITINS AND COELIAC DISEASE

M. KAVAI, S. CSORBA, M. SZABOLCS, J. JEZERNICZKY, L. FÉSÜS, B. SZABÓ

Research output: Contribution to journalArticle

Abstract

Four fractions, fraction A, B, C, and D, were isolated from the aqueous extract of wheat flour on a Sephadex G‐75 column. It was found that the repeated gel‐filtrated fraction A reacts as an antigen with the sera of coeliac patients. On the basis of its molecular weight and amino acid composition, it is gliadin. Each of the 28 coeliac patients had heat‐stable precipitating antibody and higher than normal IgE levels were found in the sera of only three individuals. Specific antigliadin IgE in low quantity was found in only one case. The sera reacting with antigens in high titres were absorbed by anti‐IgG and anti‐IgA whereupon the antibody level considerably decreased. The main circulating antibody of the patients was IgG.

Original languageEnglish
Pages (from-to)395-405
Number of pages11
JournalAllergy
Volume32
Issue number6
DOIs
Publication statusPublished - Dec 1977

ASJC Scopus subject areas

  • Immunology and Allergy
  • Immunology

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    KAVAI, M., CSORBA, S., SZABOLCS, M., JEZERNICZKY, J., FÉSÜS, L., & SZABÓ, B. (1977). ASSOCIATION OF PRECIPITINS AND COELIAC DISEASE. Allergy, 32(6), 395-405. https://doi.org/10.1111/j.1398-9995.1977.tb01363.x