Polski merkuriusz lekarski : organ Polskiego Towarzystwa Lekarskiego · 2006
[Whole blood citrulline levels in patients with coeliac disease].
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Hozyasz Kamil K, Szaflarska-Popławska Anna, Ołtarzewski Mariusz, Mazur Joanna, Müller Lucyna, Jabłońska Ewa, Milanowski Andrzej
Аннотация
UNLABELLED: Citrulline is a non-protein amino acid synthesized by the intestine. Whole blood citrulline concentrations in patients with coeliac disease have not been reported. The aim of the study was determination of the amino acid concentrations in coeliacs on gluten-free diet and gluten-containing diet.
MATERIAL AND METHODS: 61 patients with coeliac disease were studied. Whole blood citrulline were determined in dried blood spots by tandem mass spectrometry. One-way analysis of variance and the Bonferroni post hoc test for multiple comparisons were used to determine differences among groups under study.
RESULTS: Mean citrulline levels were higher in patients on strict gluten-free diet comparing to those newly diagnosed (32.2 +/- 8.7 vs. 24.9 +/- 5.7 micromol/l; p = 0.025).
CONCLUSION: Whole blood citrulline concentration may be a simple biochemical marker for diagnosis and monitoring enterocyte loss in coeliac disease.
MATERIAL AND METHODS: 61 patients with coeliac disease were studied. Whole blood citrulline were determined in dried blood spots by tandem mass spectrometry. One-way analysis of variance and the Bonferroni post hoc test for multiple comparisons were used to determine differences among groups under study.
RESULTS: Mean citrulline levels were higher in patients on strict gluten-free diet comparing to those newly diagnosed (32.2 +/- 8.7 vs. 24.9 +/- 5.7 micromol/l; p = 0.025).
CONCLUSION: Whole blood citrulline concentration may be a simple biochemical marker for diagnosis and monitoring enterocyte loss in coeliac disease.