Influence of faecal contents from a gluten-free vs. gluten-containing diet on α-amylase/trypsin inhibitor-mediated inflammation

Introduction: Ingestion of gluten proteins triggers celiac disease (CD). We recently identified wheat a-amylase/trypsin inhibitors (ATIs) (CM3 and 0.19) as strong activators of innate immune response(s) in macrophages, monocytes and dendritic cells via toll like receptor 4. Alterations in composition of the gut microbiota have been associated with the severity of CD, suggesting that specific components of the microbiota could influence the potency of gluten peptides and ATIs as proinflammatory triggers of CD. Objective: To evaluate the effect of faecal contents from healthy subjects or without a gluten free diet…