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In vitro cytotoxic effect of bread wheat gliadin on the LoVo human adenocarcinoma cell line
1Department of Biology and Genetics, University of Milan, via Viotti 5/6, 20100 Milan, Italy.
Abstract:
The pathogenesis of celiac disease is not completely understood but, although the initial step of the process is still unclear, an altered immune response seems to play a major role. Previous studies of the biological properties of gliadin have highlighted its cytotoxic effects, and the aim of this study was to develop an in vitro technique to study them. The LoVo (human colon adenocarcinoma) cell line grown in two-dimensional cultures was exposed to different concentrations of digested bread wheat gliadin (62, 125, 250, 500 and 750 microg/ml) for 48 h, after which cell growth and oxidative balance (the content of reduced glutathione (GSH), and peroxidase, transferase and reductase activity) was evaluated. Other food proteins were used as controls. Our data revealed a statistically significant inhibition of cell growth in proportion to the gliadin concentration (from 26 to 100%), combined with a decrease in GSH content (-38% at 500 microg/ml) and reduced enzymatic activity (-30% at 500 microg/ml). The controls did not show any noxious effect. Our results confirm the usefulness of LoVo cells in evaluating gliadin cytotoxicity and that they can be used to investigate the biological properties of gliadin.
Insights
Gliadin, a protein in wheat, shows cytotoxic effects on human colon cells, inhibiting growth and altering oxidative balance. This study validates a new in vitro method for assessing gliadin
Area of Science:
- Gastroenterology
- Immunology
- Cell Biology
Background:
- Celiac disease pathogenesis involves an altered immune response, with gliadin's cytotoxic properties being a key area of investigation.
- Understanding gliadin's biological effects requires reliable in vitro models to study its impact on intestinal cells.
Purpose of the Study:
- To develop and validate an in vitro technique for assessing the cytotoxic effects of gliadin.
- To evaluate the impact of various gliadin concentrations on LoVo cell growth and oxidative balance.
Main Methods:
- The human colon adenocarcinoma (LoVo) cell line was cultured in 2D and exposed to digested bread wheat gliadin (62-750 microg/ml) for 48 hours.
- Cell growth, reduced glutathione (GSH) content, and activities of peroxidase, transferase, and reductase enzymes were measured.
- Other food proteins served as control substances.
Main Results:
- A statistically significant, dose-dependent inhibition of LoVo cell growth was observed, ranging from 26% to 100%.
- Gliadin exposure led to a decrease in GSH content (up to -38%) and reduced enzymatic activity (up to -30%).
- Control proteins did not exhibit any cytotoxic effects.
Conclusions:
- LoVo cells provide a useful in vitro model for evaluating gliadin cytotoxicity.
- The study confirms gliadin's detrimental effects on cell growth and oxidative balance, contributing to understanding its biological properties.
