Array 3X - Wheat/Gluten Proteome Reactivity & Autoimmunity Screen
Inclusion of the specific antigens comprising Antibody Array 3, or Comprehensive Gluten Reactivity and Autoimmunity is based on recent medical research studies. Comprehensive quantitative mapping of T-cell epitopes was determined in CD. Results demonstrated that people respond to a heterogeneous array of peptides; some recognized many peptides from single or multiple gliadin families, while others reacted to only one peptide. These results confirmed that a large number of gluten epitopes may be implicated in the development of CD and associated diseases. Indeed, a T-cell line from one Celiac patient failed to recognize any of the 21 tested peptides, which confirmed that a large number of gluten and other wheat protein epitopes are implicated in development of CD and associated disorders. This suggests that other gliadin peptides and proteins are involved in the pathogenesis of Gluten-Reactivity and CD. Cyrex extended this heterogeneity in T-cell responses to gluten and other peptides originated from wheat to humoral immune responses by measuring IgG and IgA antibodies against nine different wheat antigens and peptides as well as enzymes associated with autoimmunities. Heterogeneity in IgG and IgA antibodies against these twelve antigens was confirmed by variation in antibody response against various wheat associated antigens on individual bases.
Measuring a patient’s immune response to an array of wheat antigens increases the sensitivity and specificity, and will provide greater confidence in formulation of a diagnosis that allows for better patient compliance with a gluten-free diet.
Assessing wheat/gluten reactivity and intestinal autoimmunity is recommended for people who:
- Have gut dysbiosis, which appears to be resistant to standard therapy
- Are suspected of having intestinal mucosal damage
- Complain of food allergy and intolerance
- Complain of chemical hypersensitivity
- Present multiple-symptom complaints (including Chronic Fatigue Syndrome and Fibromyalgia)
- Suffer from abnormal immune cell count and function
- May suffer from blood-brain barrier permeability, depression, or neuroautoimmunity
- Neuroautoimmune patients to consider:
- Thyroiditis
- Arthritis
- Myocarditis
- Dermatitis
- Endocrinopathy
- Polyendocrinopathy
- Osteoarthritis
- Pernicious Anemia
- Other
Clinical Use:
- Identify possible Celiac disease, non-celiac gluten sensitivity, dermatitis herpetiformis, gluten ataxia or other wheat/gluten-related disorder.
- Assess autoimmune reactivity associated with wheat proteins and peptides.
What is celiac disease?
Celiac disease is a well-recognized medical condition in which gliadins (gluten proteins found in wheat, barley and rye) cause an immune reaction in sensitive individuals which destroys the lining of the small intestine. This can lead to severe digestive symptoms and malabsorption of nutrients However, some celiac patients have no gut symptoms, even though their body is still being damaged, while others experience neurological and psychiatric symptoms instead of the classic digestive distress.
It is now recognized that many people have reactions to either wheat or gluten that don’t qualify as a celiac disease but still impact on their health. This includes wheat sensitivity and non-celiac gluten-sensitivity. Previously it was thought that the effects of gluten were limited to celiac disease, and strictly gut-oriented, such as bloating, gas, and abdominal pain.
What are common symptoms of celiac disease, wheat sensitivity and non-celiac gluten sensitivity?
The symptoms of celiac disease, wheat sensitivity and NCGS are very diverse. This can make it difficult to diagnose and it is not possible to distinguish between different gluten-related complaints on the basis of symptoms alone.
Common symptoms include:
- Bloating
- Abdominal pain
- Fatigue
- Diarrhoea or constipation
- Headaches
- Anxiety
- Depression
- Nausea
- Brain fog
- Heartburn
- Numbness in arms and legs
- Ataxia (lack of coordination, gait abnormality, speech changes or abnormalities in eye movements)
- Mouth ulcers
- Joint and muscle pain
- Dermatitis/rashes
- Anaemia
Older tests for celiac disease and gluten sensitivity focus on just one protein – alpha gliadin.
It has been discovered wheat is made up of more than 100 different components that can cause a reaction, not just one. The problem is, a person can react to only one of the many proteins in wheat, or a combination of proteins, peptides, and enzymes associated with wheat.
The full range of antigens tested includes:
- Wheat IgG
- Wheat IgA
- Wheat Germ Agglutinin IgG
- Wheat Germ Agglutinin IgA
- Non-Gluten Proteins-A IgG*
- Non-Gluten Proteins-A IgA*
- Non-Gluten Proteins-B IgG*
- Non-Gluten Proteins-B IgA*
- Gliadin Toxic Peptides IgG*
- Gliadin Toxic Peptides IgA*
- Native + Deamidated Alpha-Gliadin-33-mer IgG
- Native + Deamidated Alpha-Gliadin-33-mer IgA
- Alpha-Gliadin-17-mer IgG
- Alpha-Gliadin-17-mer IgA
- Gamma-Gliadin-15-mer IgG
- Gamma-Gliadin-15-mer IgA
- Omega-Gliadin-17-mer IgG
- Omega-Gliadin-17-mer IgA
- Glutenin-21-mer IgG
- Glutenin-21-mer IgA
- Gluteomorphin+Prodynorphin IgG
- Gluteomorphin+Prodynorphin IgA
- Gliadin-Transglutaminase Complex IgG
- Gliadin-Transglutaminase Complex IgA
- Microbial Transglutaminase IgG*
- Microbial Transglutaminase IgA*
- Transglutaminase-2 IgG
- Transglutaminase-2 IgA
- Transglutaminase-3 IgG
- Transglutaminase-3 IgA
- Transglutaminase-6 IgG
- Transglutaminase-6 IgA
The test is able to identify possible celiac disease, non-celiac gluten sensitivity, dermatitis herpetiformis, gluten ataxia or other wheat/gluten-related disorders. It can also be useful for assessing autoimmune reactivity associated with wheat proteins and peptides.
How to interpret your test results?
When IgA reactions are predominant, it is an indication of possible Celiac disease and other autoimmunities.
When IgG reactions are predominant, it is an indication of wheat/gluten immune response and possible autoimmunity due to lack of digestive enzymes and/or other factors.When both IgA and IgG reactions occur, it is an indication of wheat/gluten immune response and its progression to Celiac disease and/or other autoimmune disorders.
For an interpretive chart, please visit out blog: https://blog.healthmatters.io/2023/07/03/cyrex-3-interpretation-chart/
Biomarkers in this category
32 biomarkers · optimal ranges shown
The marker "Gliadin Toxic Peptides IgG" plays a crucial role in understanding how the body responds to specific components found in wheat and gluten. Gliadin is a component of gluten, which is found in wheat, barley, and rye. When someone eats gluten-containing foods, their immune system might recognize gliadin as a foreign substance, leading to the production of IgG antibodies against these gliadin peptides. These antibodies are part of the body's immune response, but when they're directed against something as commonly consumed as gluten, it can indicate a form of gluten sensitivity or intolerance. This specific test measures the level of IgG antibodies that react to toxic peptides of gliadin. High levels of these antibodies suggest that the body's immune system is reacting significantly to gluten, treating it as a harmful invader rather than a harmless food protein. This immune reaction can cause inflammation and damage to the gut lining over time, leading to symptoms such as abdominal pain, bloating, diarrhea, or constipation, and can contribute to more systemic issues like fatigue, brain fog, and skin problems. Unlike celiac disease, which involves an autoimmune response to gluten and can lead to severe intestinal damage, gluten sensitivity diagnosed through the IgG antibodies might not always cause such extensive harm but can still be quite uncomfortable and detrimental to one's health. Understanding the presence and level of gliadin toxic peptides IgG can help individuals and healthcare providers make informed decisions about diet and health management. For those with high levels of these antibodies, adopting a gluten-free diet can lead to significant improvements in symptoms and overall wellbeing. The Wheat/Gluten Proteome Reactivity & Autoimmunity panel is therefore a valuable tool in identifying sensitivities to gluten and guiding dietary adjustments to support health.
The wheat tested is the full kernel containing the protein constituents of wheat.
The wheat tested is the full kernel containing the protein constituents of wheat.
Associated With: Loss of oral tolerance
Those antibodies may trigger autoimmune reactivity
Those antibodies may trigger autoimmune reactivity
Function: Wheat proteins/peptides are commonly categorized as gluten and non-gluten. Non-gluten proteins alpha-amylase and serpin are a very small portion of wheat (2-4% and ~1.6% respectively). Non-gluten proteins are generally soluble in water or aqueous salt solutions and function as storage or enzyme proteins. Associated With: - Baker’s asthma - Wheat allergy - Chronic urticaria - Eczema - Wheat-dependent exercise-induced anaphylaxis - IgA in Celiac disease - IgG in Dermatitis herpetiformis - Crohn’s disease Known Cross-Reactions: Alpha-amylase with gamma-gliadin and glutenin, serpin with glutamine rich gluten proteins Clinical Significance: Alpha-amylase and serpin can escape digestion and activate toll-like receptor-4 (TLR4). Immune reactivity and clinical manifestations of non-gluten proteins are most often associated with hypersensitivities/allergies. IgG and IgA antibodies to non-gluten proteins may be present due to cross-reactivity between non-gluten and gluten proteins. Homology between g-gliadin and non-gluten proteins has been shown. Furthermore, wheat, barley, rye and corn belong to the same family of a-amylase inhibitors. References: 1. Sander et al. Multiple wheat flour allergens and cross-reactive carbohydrate determinants bind IgE in baker’s asthma. Allergy, 2011; 66(9):1208-1215. 2. Gomez et al. Members of the a-amylase inhibitors family from wheat endosperm are major allergens associated with baker’s asthma. FEBS, 1990; 261(1):85-88. 3. Mameri et al. Molecular and immunological characterization of wheat Serpin (Tri a 33). Mol Nutr Food Res, 2012; 0:1-10. 4. Manawil et al. Baker’s respiratory allergy and specific wheat antibodies. J Appl Sci Res, 2013; 9(1):444-450. 5. Oyarzabal et al. Chronic urticaria due to allergy to wheat alpha-amylase inhibitor proteins. Case Rep Clin Med, 2016; 5:130-133. 6. Czaja-Bulsa and Bulsa. The natural history of IgE mediated wheat allergy in children with dominant gastrointestinal symptoms. Allergy Asthma Clin Immunol, 2014; 10:12. 7. Pastorello et al. Wheat IgE-mediated food allergy in European patients: a-amylase inhibitors, lipid transfer proteins and lowmolecular-weight glutenins. Int Arch Allergy Immunol, 2007; 144:10-22. 8. Huebener et al. Specific nongluten proteins of wheat are novel target antigens in Celiac disease humoral response. J Proteome Res, 2015; 14:503-511. 9. Vojdani and Vojdani. Gluten and non-gluten proteins of wheat as target antigens in autism, Crohn’s and Celiac disease. J Cereal Sci, 2017; 75:252-260. 10. Takács et al. Immune-analytical detection of the cross-reactive major cereal allergens. Food Agricultural Immunol, 2010; 21(4):317-334. 11. Makharia et al. The overlap between irritable bowel syndrome and non-celiac gluten sensitivity: a clinical dilemma. Nutrients, 2015; 7:10417-10426. 12. García-Olmedo et al. Plant proteinaceous inhibitors of proteinases and a-amylases. Oxford Surveys Plant Mol Cell Biol, 1987; 4:275-334.
A positive result to wheat means that your digestive system is not absorbing these proteins well, therefore your immune system starts producing antibodies to gluten or non-gluten part(s) of wheat. A few symptoms can be gastrointestinal distress such as irritable bowel syndrome, diarrhea, bloating etc. A few other symptoms are foggy brain, thyroid problems, bone, joint and muscle problems. Always consult with your health care provider.
The "Non-Gluten Proteins-B IgG" marker is designed to detect immune system reactions to a variety of proteins in wheat that are not classified as gluten. While gluten often gets the most attention due to its association with celiac disease and gluten sensitivity, wheat contains a broad array of other proteins that can also trigger immune responses in some individuals. These non-gluten proteins can provoke IgG antibodies, which are a type of antibody that the immune system produces in response to what it perceives as foreign invaders. When the "Non-Gluten Proteins-B IgG" marker is elevated, it suggests that the body is reacting negatively to these non-gluten wheat proteins, viewing them as threats. This reaction can lead to inflammation and a range of symptoms, such as digestive issues, fatigue, and other non-specific symptoms that might not be immediately linked to wheat consumption. Understanding the response to these proteins is crucial for individuals who continue to experience symptoms despite eliminating gluten from their diet, as it may indicate a broader sensitivity to wheat. The results from this panel can help healthcare providers tailor dietary recommendations more precisely, potentially advising a complete avoidance of wheat, not just gluten, to alleviate symptoms and support overall health.
The Omega-Gliadin-17-mer peptide is a highly immunogenic fragment of gliadin, a component of gluten, and measuring IgA antibodies against it can help identify mucosal immune responses, especially in the gut. Elevated levels of Omega-Gliadin-17-mer IgA may indicate non-celiac gluten sensitivity, early-stage celiac disease, or other forms of gluten-related disorders, even in individuals who test negative for traditional celiac markers. Because IgA is the primary immunoglobulin found in mucosal areas like the intestines, this test is particularly useful for uncovering immune activation in the gut lining due to gluten exposure.
Transglutaminases are enzymes with multiple functions
The transglutaminase found in skin and hair shaft follicles is tTG3.
The transglutaminase found in skin and hair shaft follicles is tTG3.
The transglutaminase found in the brain and nervous system is tTG6
The transglutaminase found in the brain and nervous system is tTG6
Wheat Germ Agglutinin is a protein which is part of a family called Agglutinins and Lectins
Wheat Germ Agglutinin is a protein which is part of a family called Agglutinins and Lectins
related to wheat sensitivity
related to wheat sensitivity