Anti-tissue transglutaminase antibodies and their role in the investigation of coeliac disease

Ann Clin Biochem. 2006 Mar;43(Pt 2):105-17. doi: 10.1258/000456306776021599.

Abstract

Coeliac disease (CD), caused by an inappropriate T-cell-mediated immune response to the ingestion of cereal proteins in genetically susceptible individuals, is a common disorder with a prevalence of about 1% in Caucasian populations. It has a strong association with other autoimmune disorders, particularly type 1 diabetes and autoimmune thyroid disease. Although primarily affecting the small bowel, CD is a multisystem disorder and the adult or child patient may initially present to a wide range of clinical specialties. The concept of the 'coeliac iceberg' has been used to emphasize that many cases currently remain undiagnosed. The identification of tissue transglutaminase (TGA)-2 as the antigen against which the autoantibodies are directed has led to a greater understanding of the pathogenesis of CD and to the development of improved serological tests. Enzyme-linked immunoassays using human tissue TGA as antigen have high diagnostic sensitivity and specificity for the detection of CD. This review examines the evidence for adopting IgA anti-tissue TGA as the first-line diagnostic test for CD. It recommends a laboratory algorithm for the use and interpretation of TGA to enable the clinical laboratory to play a full part in detecting and monitoring a disorder that is eminently treatable once the diagnosis has been considered and confirmed.

Publication types

  • Review

MeSH terms

  • Adult
  • Animals
  • Celiac Disease / diagnosis*
  • Celiac Disease / epidemiology
  • Celiac Disease / immunology
  • Child
  • GTP-Binding Proteins
  • Guinea Pigs
  • Humans
  • IgA Deficiency / diagnosis*
  • Immunoglobulin A / blood*
  • Prevalence
  • Protein Glutamine gamma Glutamyltransferase 2
  • Transglutaminases / immunology*

Substances

  • Immunoglobulin A
  • Protein Glutamine gamma Glutamyltransferase 2
  • Transglutaminases
  • GTP-Binding Proteins