Pediatrics international : official journal of the Japan Pediatric Society · 2020
Thiol-disulfide homeostasis in children with celiac disease.
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Comba Atakan, Güreser Ayşe Semra, Karasartova Djursun, Şenat Almila, Erel Özcan, Taylan Özkan Ayşegül
Аннотация
BACKGROUND: Toxic gliadin peptide damages enterocytes in celiac disease by causing oxidative stress. Thiols are organic compounds that defend against oxidative stress. This study aimed to investigate the changes in thiol-disulfide homeostasis in children with celiac disease.
METHODS: The study included patients with celiac disease, children diagnosed with functional gastrointestinal disorders, and healthy children. Patients' serum native and total thiol-disulfide amounts, disulfide/total thiol percentage ratios, disulfide / native thiol percentage ratios, and native thiol/total thiol percentage ratios were measured.
RESULTS: The study involved 172 children, of whom 90 (52.3%) were girls. The mean participant age was 8.6 ± 4.2 years. A total of 59 (34.3%) children had celiac disease, 56 (32.6%) had functional gastrointestinal disorders, and 57 (33.1%) were healthy. The total thiol and disulfide levels of patients with celiac disease (305 ± 87 μmol/L and 25 ± 15 μmol/L, respectively) were significantly lower than those of healthy children (349 ± 82 μmol/L and 40 ± 15 μmol/L, respectively) (P = 0.006 and P < 0.001, respectively). Native and total thiol levels (226 ± 85 μmol/L and 279 ± 99 μmol/L, respectively) in patients with celiac disease who consumed a gluten-containing diet were significantly lower than those of patients who consumed a gluten-free diet (278 ± 64 μmol/L and 327 ± 69 μmol/L, respectively) (P = 0.017 and P = 0.041, respectively).
CONCLUSIONS: Thiol-disulfide homeostasis, an important antioxidant defense component of the gastrointestinal system, is disrupted in children with celiac disease. A gluten-free diet helped partially ameliorate this decline.
METHODS: The study included patients with celiac disease, children diagnosed with functional gastrointestinal disorders, and healthy children. Patients' serum native and total thiol-disulfide amounts, disulfide/total thiol percentage ratios, disulfide / native thiol percentage ratios, and native thiol/total thiol percentage ratios were measured.
RESULTS: The study involved 172 children, of whom 90 (52.3%) were girls. The mean participant age was 8.6 ± 4.2 years. A total of 59 (34.3%) children had celiac disease, 56 (32.6%) had functional gastrointestinal disorders, and 57 (33.1%) were healthy. The total thiol and disulfide levels of patients with celiac disease (305 ± 87 μmol/L and 25 ± 15 μmol/L, respectively) were significantly lower than those of healthy children (349 ± 82 μmol/L and 40 ± 15 μmol/L, respectively) (P = 0.006 and P < 0.001, respectively). Native and total thiol levels (226 ± 85 μmol/L and 279 ± 99 μmol/L, respectively) in patients with celiac disease who consumed a gluten-containing diet were significantly lower than those of patients who consumed a gluten-free diet (278 ± 64 μmol/L and 327 ± 69 μmol/L, respectively) (P = 0.017 and P = 0.041, respectively).
CONCLUSIONS: Thiol-disulfide homeostasis, an important antioxidant defense component of the gastrointestinal system, is disrupted in children with celiac disease. A gluten-free diet helped partially ameliorate this decline.