The importance and influence of the environment on the development and progression of autoimmunity was unrevealed in the last years.
In recent decades, social evolution and industrialization of our food has considerably changed our diet. The consumption of food additives has significantly increased in the developed countries and worldwide. In parallel, the incidence of autoimmune diseases is also growing. Food additives like glucose, salt, emulsifiers, organic solvents, gluten, microbial transglutaminase and nanoparticles1 are commonly used in all industrial food industries.
Scientists and researchers recently have examined the impact of these additives on intestinal permeability. The single layer of epithelial cells, with its intercellular tight junction (TJ), controls the balance between tolerance and immunity to luminal antigens. The central role of TJ dysfunction in the pathogenesis of autoimmunity diseases (AD) has been largely described.2
Intestinal permeability is increased in many AD: intestinal diseases (e.g., Celiac disease, Crohn’s disease, ulcerative colitis) and extra-intestinal diseases (e.g., inflammatory joint disease, ankylosing spondylitis, juvenile onset arthritis, psoriatic arthritis, type 1 diabetes mellitus and primary biliary cirrhosis). All of the mentioned additives increase intestinal permeability by breaching the integrity of the TJ. As a result, a large number of foreign immunogenic antigens pass through the open barrier resulting in autoimmune reactions.
Because the use of such additives in the food industry is increasing (considered to be an improvement of food qualities by manufacturers and some consumers), it is important to further investigate the close relationship between the consumption of food supplements, intestinal permeability and the possibility of developing an autoimmune disease in at-risk populations. Enhancing our knowledge of such mechanisms can induce further research for the benefit of food labeling, public health and implementation of preventive diet for at-risk populations.
There is a place to explore these hypotheses, to question the effects of nutrients on intestinal permeability and also to clarify the notion that improving yields and profitability of industrial food is not going along with quality of health in at-risk populations. To further explore the above-mentioned subjects, AESKU.GROUP is committed to study those nutritional and intestinal effects and search for new biomarkers of ADs.
For more information come see AESKU’s posters:
- A-210 — Epitopes of human and microbial transglutaminase are similarly recognized by celiac disease sera.
Poster Session: 05. Immunology
Tues., July 28, 9:30 a.m.-5 p.m.
- B-282 — The three dimensional structures of human and microbial transglutaminase complexes to gliadin are similar
Poster Session: 18. Proteins/Enzymes
Wed., July 29, 9:30 a.m.-5 p.m.
AESKU.DIAGNOSTICS
www.aesku.com
Phone: 877-753-6240
Booth #2745
1. Lerner A., Matthias T., “Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease”. Autoimmunity Reviews.14 (2015):479-489.
2. Fasano A., et. al, “Mechanisms of the disease: the role of intestinal barrier function in the pathogenesis of gastrointestinal autoimmune diseases”. Nat Clin Pract Gastroenterol Hepatol.2 (2005):416-22.