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Research Article

The Molecular Basis for Oat Intolerance in Patients with Celiac Disease

  • Helene Arentz-Hansen,

    Affiliation: Institute of Immunology, Rikshospitalet University Hospital, University of Oslo, Oslo, Norway

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  • Burkhard Fleckenstein,

    Affiliations: Institute of Immunology, Rikshospitalet University Hospital, University of Oslo, Oslo, Norway, Department of Biochemistry and Molecular Biology, University of Southern Denmark, Odense, Denmark

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  • Øyvind Molberg,

    Affiliation: Institute of Immunology, Rikshospitalet University Hospital, University of Oslo, Oslo, Norway

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  • Helge Scott,

    Affiliation: Institute of Pathology, Rikshospitalet University Hospital, University of Oslo, Oslo, Norway

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  • Frits Koning,

    Affiliation: Department of Immunohematology and Blood Transfusion, Leiden University Medical Centre, Leiden, Netherlands

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  • Günther Jung,

    Affiliation: Institute of Organic Chemistry, University of Tbingen, T, Germanyübingen

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  • Peter Roepstorff,

    Affiliation: Department of Biochemistry and Molecular Biology, University of Southern Denmark, Odense, Denmark

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  • Knut E. A Lundin,

    Affiliations: Institute of Immunology, Rikshospitalet University Hospital, University of Oslo, Oslo, Norway, Department of Medicine, Rikshospitalet University Hospital, Oslo, Norway

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  • Ludvig M Sollid

    Affiliation: Institute of Immunology, Rikshospitalet University Hospital, University of Oslo, Oslo, Norway

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  • Published: October 19, 2004
  • DOI: 10.1371/journal.pmed.0010001

Reader Comments (2)

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Antigens in Common Cereal Varieties

Posted by plosmedicine on 30 Mar 2009 at 23:38 GMT

Author: Heikki Savolainen
Position: Professor, Dept of Occupational Safety and Health
Institution: Finland
E-mail: heikki.savolainen@stm.fi
Submitted Date: December 07, 2004
Published Date: December 8, 2004
This comment was originally posted as a “Reader Response” on the publication date indicated above. All Reader Responses are now available as comments.

I have read with the greatest interest the report on the molecular
basis for oat intolerance in patients with celiac disease by Arentz-Hansen et al.

While studying baker's asthma mechanisms it was found that the four
common cereal varieties shared many common antigenic protein species (1). Further it seems that the antigens in the rye flour are the most potent immunogens while
the oats species are less powerful (2). The same circumstance may also apply
to the celiac enteropathy.

1. Savolainen H (1997) Flour protein antigens in occupational flour hypersensitivity. Occup Med 47: 341-343.
2. Savolainen H (1992) A simple method for detecting protein antigens in
flour.
Biochem Int 26: 1101-1104.

No competing interests declared.