ABSTRACT Saccharomyces boulardii is used as a probiotic with the purpose of introducing beneficial microbes into the intestines and protection against pathogens. The goal of this study is to see if it can prevent mice from celiac disease. 20 mice were divided into four groups as follows: control, disease (1.5 mg/g gliadin oral), co-treatment (S. boulardii 10 6 cfu/kg oral after gliadin gavage) and S. boulardii 10 6 cfu/kg groups. Tissue transglutaminase IgA (tTg-IgA), pepsin, amylase, vitamin D3 was measure by enzyme-linked immunosorbent assay (ELISA). Analytical statistics The data were compared using ANOVA. Results shown the tTG-IgA was increase in the group disease but was decrease in co-treatment (S. boulardii 10 6 cfu/kg oral after gliadin gavage) and S. boulardii 10 6 cfu/kg groups. Pepsin and vitamin D3 had decreased in group disease, However, in the co-treatment group, things returned to normal. Amylase levels in the disease group were greater than in the control group, Between the co-treatment and control groups, there was a decrease. We found that giving S. boulardii to those with celiac disease improved their biochemical, which was more noticeable after they were exposed to gliadin. Keywords: Biochemical, Celiac disease, Gliadin, Mice, Saccharomyces boulardii. International Journal of Drug Delivery Technology (2022); DOI: 10.25258/ijddt.12.1.18 How to cite this article: Obaid SM, Shaker AH, Al-Dulaimi FKY. The Role of Saccharomyces boulardii as a Probiotic in Mice with Celiac Disease. International Journal of Drug Delivery Technology. 2022;12(1):95-97. Source of support: Nil. Conflict of interest: None The Role of Saccharomyces boulardii as a Probiotic in Mice with Celiac Disease Shahd M. Obaid 1 , Asmaa H. Shaker 2 , Fahad K. Y. Al-Dulaimi 3 * 1 Salah Al-Din Education Directorate, Tikrit University, Tikrit, Iraq 2 College of Education for Women, Tikrit University, Tikrit, Iraq 3 Northern Technical University, Mosul, Iraq Received: 15th December, 2021; Revised: 09th January, 2022; Accepted: 13th February, 2022; Available Online: 25th March, 2022 INTRODUCTION Celiac disease, also known as gluten-sensitive enteropathy, is a small intestinal inflammatory ailment that causes persistent diarrhea, tiredness, weight loss, steatorrhea, and growth failure. 1-3 This typically results in a reduction in food, vitamin, and mineral absorption, as well as an increased risk of anemia, infertility, osteoporosis, otherwise uncommon small intestine malignancies, and a variety of autoimmune illnesses. 4,5 Gluten, a water-insoluble protein complex of wheat, barley, and rye made of gliadin and glutenin, which is resistant to digestion in the human gastrointestinal tract, triggers an inflammatory response in genetically predisposed individuals. 6,7 The small intestine’s submucosa is crossed by big peptide fragments of partially digested gliadin. They bind to HLA-DQ2 or DQ8 on antigen presenting cells (APCs) and are delivered to T cells in the lamina propria after being modified by tissue transglutaminase (tTG), stimulating both the adaptive and innate immune responses. Enzymes are proteins that are prone to proteolytic destruction in the gastrointestinal tract’s harsh environment, which is rich in proteolytic enzymes, including pepsin, trypsin, and chymotrypsin. 7,8 RESEARCH ARTICLE Saccharomyces boulardii is a yeast strain that was originally isolated from mangosteen and lychee fruit. S. boulardii remain within the gastrointestinal lumen after eating, protecting and retumed the normal bacteria in the intestine. There are multiple randomized trials that show the efficacy of S. boulardii enzymes in the treatment and prevention of numerous gastrointestinal disorders. Studies also reveal that S. boulardii enzymes may digest-gliadin and associated compounds. The effect of probiotics on a gluten sensitivity model in mice was investigated, and it was discovered that the S. boulardii strain hydrolyzed the toxic of gliadin peptides, and that its consumption was followed by improved enteropathy, a decrease in histological damage, and pro-inflammatory cytokine production. 9-12 This study aims that the S. boulardii as probiotic prevented a Celiac disease. MATERIALS AND METHODS Solutions Gliadin: A 10% solution of gliadin (Sigma) was made by diluting it in 0.02 M acetic acid. Gavage was used to deliver the prepared solution orally (1.5 mg/g body weight). 13 *Author for Correspondence: fahadbiologymycology@ntu.edu.iq