The Food-Specific Serum IgG Reactivity in Major Depressive Disorder Patients, Irritable Bowel Syndrome Patients and Healthy Controls

Hanna Karakula-Juchnowicz, Mirosława Gałęcka, Joanna Rog, Anna Bartnicka, Zuzanna Łukaszewicz, Pawel Krukow, Justyna Morylowska-Topolska, Karolina Skonieczna-Zydecka, Tomasz Krajka, Kamil Jonak, Dariusz Juchnowicz, Hanna Karakula-Juchnowicz, Mirosława Gałęcka, Joanna Rog, Anna Bartnicka, Zuzanna Łukaszewicz, Pawel Krukow, Justyna Morylowska-Topolska, Karolina Skonieczna-Zydecka, Tomasz Krajka, Kamil Jonak, Dariusz Juchnowicz

Abstract

There is an increasing amount of evidence which links the pathogenesis of irritable bowel syndrome (IBS) with food IgG hyperreactivity. Some authors have suggested that food IgG hyperreactivity could be also involved in the pathophysiology of major depressive disorder (MDD). The aim of this study was to compare levels of serum IgG against 39 selected food antigens between three groups of participants: patients with MDD (MDD group), patients with IBS (IBS group) and healthy controls (HC group). The study included 65 participants (22 in the MDD group, 22 in the IBS group and 21 in the HC group). Serum IgG levels were examined using enzyme-linked immunosorbent assay (ELISA). Medical records, clinical data and laboratory results were collected for the analysis. IgG food hyperreactivity (interpreted as an average of levels of IgG antibodies above 7.5 µg/mL) was detected in 28 (43%) participants, including 14 (64%) from the MDD group, ten (46%) from the IBS group and four (19%) from the HC group. We found differences between extreme IgG levels in MDD versus HC groups and in IBS versus HC groups. Patients with MDD had significantly higher serum levels of total IgG antibodies and IgG against celery, garlic and gluten compared with healthy controls. The MDD group also had higher serum IgG levels against gluten compared with the IBS group. Our results suggest dissimilarity in immune responses against food proteins between the examined groups, with the highest immunoreactivity in the MDD group. Further studies are needed to repeat and confirm these results in bigger cohorts and also examine clinical utility of IgG-based elimination diet in patients with MDD and IBS.

Keywords: food allergy; food antigen; food hypersensitivity; gut-brain axis; immunoglobulin G antibody; intestinal permeability; irritable bowel syndrome; low-grade inflammation; major depressive disorder.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The gut-immune-inflammatory-brain model for Major Depressive Disorder associated with food IgG hyperreactivity. According to the hypothesis proposed in our previous work [19], we present a possible mechanism underlying the MDD development, suggesting that the interplay between genetic and environmental factors may lead to disruption of tight junctions, the loss of their integrity and both gut and BBB permeability. Undigested food compounds, which would normally break down in the gut, translocate into the blood circulation, and trough epitopes combine with food IgG antibodies to form immune complexes. This, in turn, provokes an abnormal response and triggers immune-inflammatory cascade. Uncontrolled release of the proinflammatory mediators may contribute to low-grade systemic inflammation and low-grade neuroinflammation, which, via pathological processes in CNS, i.e., changes in neurotransmitter metabolism, neurogenesis, glutamate excitotoxicity, may in consequence induce and then maintain and prolong depression. Abbreviations: GI tract, gastrointestinal tract; KYNA, kynurenic acid; NO, nitrogen oxide; IDO, indoleamine 2,3-dioxygenase; C1q, complement component 1q.
Figure 2
Figure 2
Specific traits of distribution of averaged results across all groups.

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Source: PubMed

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