Evaluation of specific IgG content to nutritional antigens in patients with metabolic syndrome

• Veronika P. Patrakeeva
• Lilia K. Dobrodeeva
• Anna V. Samodova
• Vyacheslav A. Shtaborov

Abstract

Specific antibodies to food antigens are detected both in healthy individuals and in various pathologies, including those of the gastrointestinal tract, neuro- and autoimmune diseases. In fact, there are no studies concerning the level of specific IgG to food antigens in metabolic syndrome. A comparative analysis of the concentration of specific IgG to food antigens in patients with metabolic syndrome and healthy people was carried out.

The goal was to determine the concentrations of specific IgG to food antigens in patients with metabolic syndrome.

Material and methods. A survey of 100 patients with metabolic syndrome and 100 practically healthy people was carried out. The content of low- and high-density lipoprotein cholesterol, total cholesterol, triglycerides and glucose, specific IgG antibodies to food allergens, insulin, interleukin-6 and tumor necrosis factor α was determined in the blood serum.

Results. A comparative analysis of the level of specific IgG to food antigens in patients with metabolic syndrome and practically healthy people was carried out. The spectrum of the most frequently detected IgG to food antigens in metabolic syndrome was similar to that in practically healthy people, but their average level was higher and elevated levels were more often recorded. It has been shown that the range of specific IgG detected was interconnected with impaired glucose utilization. Higher concentrations of IgG to meat and fish products were recorded in patients with insulin resistance, in the absence of insulin resistance higher levels of IgG to dairy products were revealed.

Conclusion. In the metabolic syndrome, an increase in the permeability of the intestinal barrier and a state of chronic mild inflammation are associated with a more active intake of food antigens, leading to an activation of the immune system, with an increase in the production of specific IgG. This can significantly increase the risk of developing pathological neuro- and autoimmune diseases in patients with metabolic disorders. Insulin resistance in metabolic syndrome is associated with higher concentrations of IgG to meat and fish products, ie. food antigenic specificity may play a regulatory influence in the formation of impaired glucose utilization.

Keywords:metabolic syndrome; specific IgG; food antigens; pro-inflammatory cytokines

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