Serum IgG subclass antibodies to a variety of food antigens in patients with celiac disease


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HOME | Laboratory References | Serum IgG subclass antibodies to a v . . .

Serum IgG subclass antibodies to a variety of food antigens in patients with celiac disease

Dr. Lynn Averill, MD, PhD

Hvatum M, Scott H, Brandtzaeg P. Serum IgG subclass antibodies to a variety of food antigens in patients with coeliac disease. Gut. 1992 May;33(5):632-8. (Click here to view/order article at Pubmed)

Dr. Averill:

The untreated patients with celiac disease showed somewhat higher total IgG activity and significantly raised IgA and IgG1 + IgG3 activities to gliadin but reduced IgG4 activity compared with the controls.

The IgG2 response was most prominent to oat flour antigens, followed by IgG1

The main response to soy antigens resided in IgG1 followed by IgG2

The IgG4 subclass dominated the IgG response to B-lactoglobulin and ovalbumin and was often raised to alpha lactalbumin

The IgG subclass pattern to casein paralleled that to gliadin with dominance of the IgG1- and IgG3- subclass activities IgG4 activity seemed to be highest against antigens usually involved in IgE mediated food allergy

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