Anti-Deamidated Gliadin Peptide (DGP) IgG

Celiac disease, also known as gluten sensitive
enteropathy is primarily a disease of the infant
organism. It is caused by a hypersensitivity reaction in
response to gliadin, a protein being present in many
cereals. This, non IgE mediated food allergy leads to
massive malabsorption disturbances and is
characterized by a complete atrophy of the villi and a
hyperplasia of the crypts of the upper intestine.
Accordingly patients suffering from celiac disease
must maintain a gluten free diet for the rest of their
life.
Gliadins are proteins containing high amounts of the
amino acids prolin and glutamine. These proteins
belong to the nutritive tissue of the grain seeds of
wheat, oat, barley and rye and are responsible for the
baking properties of the flour.
Due to the possibilities of the highly specific and
sensitive serological determination of IgA and IgG
antibodies against DGP the invasive procedures of
biopsies can be given up. In the past several biopsies
have been done with patients when celiac disease
was suspected, after a period of a gluten-free diet,
and also after a specific gluten challenge; DGP
antibodies titer has been proven to correlate very well
with the morphological appearance of the mucosa of
the upper intestine. It has been well documented that
DGP antibodies level fall very quickly after a gluten
free diet has begun and rise immediately after
restoring gluten to the diet. Thus the serological test
represents a reliable method to monitor patients, and
in particular children and teenagers, for their
adherence to the gluten-free diet.