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https://www.readbyqxmd.com/read/27907206/intestinal-fluid-permeability-in-atlantic-salmon-salmo-salar-l-is-affected-by-dietary-protein-source
#1
Haibin Hu, Trond M Kortner, Karina Gajardo, Elvis Chikwati, John Tinsley, Åshild Krogdahl
In Atlantic salmon (Salmo salar L.), and also in other fish species, certain plant protein ingredients can increase fecal water content creating a diarrhea-like condition which may impair gut function and reduce fish growth. The present study aimed to strengthen understanding of the underlying mechanisms by observing effects of various alternative plant protein sources when replacing fish meal on expression of genes encoding proteins playing key roles in regulation of water transport across the mucosa of the distal intestine (DI)...
2016: PloS One
https://www.readbyqxmd.com/read/27905218/optimization-of-the-malting-process-for-nutritional-improvement-of-finger-millet-and-amaranth-flours-in-the-infant-weaning-food-industry
#2
Sara Najdi Hejazi, Valérie Orsat
Malting is a beneficial approach to improve the nutritional value of cereals used in infant preparations. Malted finger millet and amaranth might be considered as potentially appropriate gluten-free alternatives for common wheat-based weaning products, especially in case of those suffering from celiac disease. In this study, the effects of germination temperature and duration on the main nutrients of malted finger millet and amaranth, are evaluated and optimized. Grains were germinated for 24, 36 and 48 h at 22, 26 and 30 °C...
December 1, 2016: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/27903833/meal-distribution-of-dietary-protein-and-leucine-influences-long-term-muscle-mass-and-body-composition-in-adult-rats
#3
Layne E Norton, Gabriel J Wilson, Christopher J Moulton, Donald K Layman
BACKGROUND: Protein quantity and quality at a meal affect muscle protein synthesis (MPS); however, long-term effects of protein distribution at individual meals on adult muscle mass remain unknown. OBJECTIVE: We used a precise feeding protocol in adult rats to determine if optimizing postmeal MPS response by modifying the meal distribution of protein, and the amino acid leucine (Leu), would affect muscle mass. METHODS: Two studies were conducted with the use of male Sprague-Dawley rats (∼300 g) trained to consume 3 meals/d, then assigned to diet treatments with identical macronutrient contents (16% of energy from protein, 54% from carbohydrates, and 30% from fat) but differing in protein quality or meal distribution...
November 30, 2016: Journal of Nutrition
https://www.readbyqxmd.com/read/27897084/multi-spectroscopic-and-molecular-modeling-studies-of-interaction-between-two-different-angiotensin-i-converting-enzyme-inhibitory-peptides-from-gluten-hydrolysate-and-human-serum-albumin
#4
Reza Assaran Darban, Behzad Shareghi, Ahmad Asoodeh, Jamshidkhan Chamani
The present study was carried out to characterize ACE inhibitory peptides which are release from the trypsin hydrolysate of wheat gluten protein. The binding of two inhibitory peptide (P4 and P6) to human serum albumin (HSA) under physiological conditions has been investigated by multi- spectroscopic in combination with molecular modeling techniques. Time-resolved and quenching fluorescence spectroscopies results revealed that the quenching of HSA fluorescence by P4 and P6 in the binary and ternary systems caused HSA-peptides complexes formation...
November 29, 2016: Journal of Biomolecular Structure & Dynamics
https://www.readbyqxmd.com/read/27895852/protein-protein-interaction-network-of-celiac-disease
#5
Mona Zamanian Azodi, Hassan Peyvandi, Mohammad Rostami-Nejad, Akram Safaei, Kamran Rostami, Reza Vafaee, Mohammadhossein Heidari, Mostafa Hosseini, Mohammad Reza Zali
AIM: The aim of this study is to investigate the Protein-Protein Interaction Network of Celiac Disease. BACKGROUND: Celiac disease (CD) is an autoimmune disease with susceptibility of individuals to gluten of wheat, rye and barley. Understanding the molecular mechanisms and involved pathway may lead to the development of drug target discovery. The protein interaction network is one of the supportive fields to discover the pathogenesis biomarkers for celiac disease...
2016: Gastroenterology and Hepatology From Bed to Bench
https://www.readbyqxmd.com/read/27887897/nomenclature-and-diagnosis-of-gluten-related-disorders-a-position-statement-by-the-italian-association-of-hospital-gastroenterologists-and-endoscopists-aigo
#6
REVIEW
Luca Elli, Danilo Villalta, Leda Roncoroni, Donatella Barisani, Stefano Ferrero, Nicoletta Pellegrini, Maria Teresa Bardella, Flavio Valiante, Carolina Tomba, Antonio Carroccio, Massimo Bellini, Marco Soncini, Renato Cannizzaro, Gioacchino Leandro
BACKGROUND: "Gluten-related disorders" is a term that encompasses different diseases induced by the ingestion of gluten-containing food. Because of their incidence the scientific community has been intensively studying them. AIM: To support gastroenterologists with a correct nomenclature and diagnostic approach to gluten-related disorders in adulthood. METHODS: The Italian Association of Hospital Gastroenterologists and Endoscopists (AIGO) commissioned a panel of experts to prepare a position statement clarifying the nomenclature and diagnosis of gluten-related disorders, focusing on those of gastroenterological interest...
November 4, 2016: Digestive and Liver Disease
https://www.readbyqxmd.com/read/27885676/effect%C3%A2-of%C3%A2-deamidation-induced%C3%A2-modification%C3%A2-on%C3%A2-umami%C3%A2-and%C3%A2-bitter%C3%A2-taste-of-wheat-gluten%C3%A2-hydrolysates
#7
Bo-Ye Liu, Ke-Xue Zhu, Xiao-Na Guo, Wei Peng, Hui-Ming Zhou
BACKGROUND: Bitter taste is the main limiting factor for various applications of protein hydrolysates. Frequently-used physicochemical methods for debittering protein hydrolysates came with some undesired side effects. Deamidation-induced modification method would be a very promising technique to improve the flavor of wheat gluten hydrolysates (WGHs). This study was designed to determine the effect of deamidation with certain enzymes or acid treatment on the chemical composition, bitterness and umami properties of WGHs...
November 25, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27852116/non-coeliac-gluten-wheat-sensitivity-advances-in-knowledge-and-relevant-questions
#8
Umberto Volta, Giacomo Caio, Tennekoon B Karunaratne, Armin Alaedini, Roberto De Giorgio
Non-coeliac gluten/wheat sensitivity (NCG/WS) is a syndrome characterized by intestinal and extra-intestinal symptoms occurring a few hours or days after the ingestion of gluten and wheat proteins in patients testing negative for coeliac disease and wheat allergy. Areas covered: The present review deals with recent scientific acquisitions of this gluten-related syndrome, including pathogenetic mechanisms, clinical picture, symptom score, biomarkers and double-blind placebo-controlled trial for diagnosis, and treatment...
November 23, 2016: Expert Review of Gastroenterology & Hepatology
https://www.readbyqxmd.com/read/27808487/pathophysiology-of-non-celiac-gluten-sensitivity-where-are-we-now-in-2016
#9
Giacomo Caio, Gabriele Riegler, Marta Patturelli, Angela Facchiano, Laura DE Magistris, Anna Sapone
Non-celiac gluten sensitivity (NCGS) is the term used to describe individuals complaining of intestinal and extra-intestinal symptoms related to gluten ingestion and rapidly improving after its withdrawal, and in which both celiac disease (CD) and wheat allergy (WA) were properly ruled out. The prevalence of this condition remains unknown and a lot of questions about the possible pathogenetic mechanisms are still unclarified. It is believed that NCGS represents a heterogeneous condition with different subgroups potentially characterized by different pathogenesis, clinical history, and clinical course...
November 3, 2016: Minerva Gastroenterologica e Dietologica
https://www.readbyqxmd.com/read/27801835/dietary-gluten-induced-gut-dysbiosis-is-accompanied-by-selective-upregulation-of-micrornas-with-intestinal-tight-junction-and-bacteria-binding-motifs-in-rhesus-macaque-model-of-celiac-disease
#10
Mahesh Mohan, Cheryl-Emiliane T Chow, Caitlin N Ryan, Luisa S Chan, Jason Dufour, Pyone P Aye, James Blanchard, Charles P Moehs, Karol Sestak
The composition of the gut microbiome reflects the overall health status of the host. In this study, stool samples representing the gut microbiomes from 6 gluten-sensitive (GS) captive juvenile rhesus macaques were compared with those from 6 healthy, age- and diet-matched peers. A total of 48 samples representing both groups were studied using V4 16S rRNA gene DNA analysis. Samples from GS macaques were further characterized based on type of diet administered: conventional monkey chow, i.e., wheat gluten-containing diet (GD), gluten-free diet (GFD), barley gluten-derived diet (BOMI) and reduced gluten barley-derived diet (RGB)...
October 28, 2016: Nutrients
https://www.readbyqxmd.com/read/27799885/symptomatic-improvement-with-gluten-restriction-in-irritable-bowel-syndrome-a-prospective-randomized-double-blinded-placebo-controlled-trial
#11
Vinay G Zanwar, Sunil V Pawar, Pravir A Gambhire, Samit S Jain, Ravindra G Surude, Vinaya B Shah, Qais Q Contractor, Pravin M Rathi
BACKGROUND/AIMS: The existence of non-celiac gluten sensitivity has been debated. Indeed, the intestinal and extra-intestinal symptoms of many patients with irritable bowel syndrome (IBS) but without celiac disease or wheat allergy have been shown to improve on a gluten-free diet. Therefore, this study set out to evaluate the effects of gluten on IBS symptoms. METHODS: We performed a double-blind randomized placebo-controlled rechallenge trial in a tertiary care hospital with IBS patients who fulfilled the Rome III criteria...
October 2016: Intestinal Research
https://www.readbyqxmd.com/read/27797273/wheat-challenge-in-self-reported-gluten-sensitivity-a-comparison-of-scoring-methods
#12
Gry I Skodje, Christine Henriksen, Trude Salte, Thea Drivenes, Ieva Toleikyte, Astrid M Lovik, Marit B Veierød, Knut E A Lundin
BACKGROUND: The condition non-coeliac gluten sensitivity (NCGS) is clinically similar to coeliac disease, but lack objective diagnostic criteria. Symptom relief on gluten-free diet followed by gluten containing food challenge may confirm the condition in clinical settings. AIM: To describe the results of an open bread challenge in patients with suspected NCGS, and to compare the results with recently suggested cut-offs for symptom change. MATERIAL AND METHODS: Fifty-six patients (12 males) self-instituted on gluten-free diet with negative coeliac disease diagnostics were examined for NCGS by an open bread challenge...
October 31, 2016: Scandinavian Journal of Gastroenterology
https://www.readbyqxmd.com/read/27796452/development-and-optimisation-of-a-generic-micro-lc-esi-ms-method-for-the-qualitative-and-quantitative-determination-of-30-mer-toxic-gliadin-peptides-in-wheat-flour-for-food-analysis
#13
Bilgin Vatansever, Amalia Muñoz, Christoph L Klein, Knut Reinert
We sometimes see manufactured bakery products on the market which are labelled as being gluten free. Why is the content of such gluten proteins of importance for the fabrication of bakery industry and for the products? The gluten proteins represent up to 80 % of wheat proteins, and they are conventionally subdivided into gliadins and glutenins. Gliadins belong to the proline and glutamine-rich prolamin family. Its role in human gluten intolerance, as a consequence of its harmful effects, is well documented in the scientific literature...
October 28, 2016: Analytical and Bioanalytical Chemistry
https://www.readbyqxmd.com/read/27792210/animal-models-to-study-non-celiac-gluten-sensitivity
#14
Plaimein Amnuaycheewa, Joseph A Murray, Eric V Marietta
Non-celiac gluten sensitivity (NCGS), sometimes known as non-celiac wheat sensitivity (NCWS), has recently received much attention, both scientific as well as from the alternative medical community. Over the past 5 years, there are over 200 publications on NCGS indexed on PubMed database, the gluten-free market has been growing bigger, and it is clear that the number of consumers who are on a gluten-free diet (GFD) possibly because of a suspicion for NCGS appears to grow even faster. Nevertheless, despite these three rising events, many questions about NCGS remain unresolved...
October 28, 2016: Minerva Gastroenterologica e Dietologica
https://www.readbyqxmd.com/read/27784930/microstructural-thermal-and-ir-spectroscopy-characterisation-of-wheat-gluten-and-its-sub-fractions
#15
Vandana Dhaka, B S Khatkar
The gluten and its sub-fractions of good and poor bread quality wheat varieties were studied using scanning electron microscopy, differential scanning calorimetry (DSC) and IR spectroscopy techniques. The gluten of good bread quality wheat variety showed organized foam like matrix, whereas that of poor demonstrated an open gluten matrix. The glutenin of good bread quality wheat (HI 977) exhibited a more striated, organised texture in contrast to a dense, unorganised structure visible in C306. Gliadins of poor bread quality wheat were self-assembled to form a sheet like structure, whereas the gliadin proteins of good bread quality wheat variety showed more open microstructure...
August 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27765080/survey-of-thai-commercial-food-products-that-have-been-reported-to-contain-no-wheat-rye-barley-or-gluten-according-to-their-labels
#16
Sirinrat Srikulnath, Vipa Surojanametakul, Pailin Chamnansin, Hirotoshi Tamura, Masahiro Shoji
Celiac disease (CD) and gluten-related disorders are significant health and social issues in Western countries, and CD individuals need to exclude gluten from their diets. The adverse health impacts of CD have extended to Asian countries in which CD was not a problem previously. Thai commercial food products that do not contain wheat, rye, barley, or gluten on their labels were surveyed as to whether they were suitable for CD individuals by examining the absence of gluten or the presence of gluten <20 ppm...
October 19, 2016: Journal of AOAC International
https://www.readbyqxmd.com/read/27763541/properties-of-gluten-intolerance-gluten-structure-evolution-pathogenicity-and-detoxification-capabilities
#17
Anastasia V Balakireva, Andrey A Zamyatnin
Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture of prolamin proteins present mostly in wheat, but also in barley, rye and oat. Gluten can be subdivided into three major groups: S-rich, S-poor and high molecular weight proteins. Prolamins within the groups possess similar structures and properties. All gluten proteins are evolutionarily connected and share the same ancestral origin...
October 18, 2016: Nutrients
https://www.readbyqxmd.com/read/27747460/non-celiac-gluten-sensitivity
#18
Maria Teresa Bardella, Luca Elli, Francesca Ferretti
PURPOSE OF REVIEW: A new syndrome responding to gluten-free diet and defined non-celiac gluten sensitivity entered the spectrum of gluten-related disorders, together with celiac disease and wheat allergy. However, its definition, prevalence, diagnosis, pathogenesis, treatment, and follow up are still controversial. The purpose of the review is to summarize the evidence and problems emerging from the current literature. RECENT FINDINGS: Direct implication of gluten in the onset of symptoms is often unproved as a low fermentable oligo-, di- and mono-saccharides and polyols diet or other components of cereals as wheat amylase trypsin inhibitor could be similarly involved...
December 2016: Current Gastroenterology Reports
https://www.readbyqxmd.com/read/27744696/soluble-dietary-fiber-fractions-in-wheat-bran-and-their-interactions-with-wheat-gluten-have-impacts-on-dough-properties
#19
Qian Li, Rui Liu, Tao Wu, Min Zhang
Six soluble dietary fiber (SDF) fractions were prepared via stepwise ethanol precipitation from natural and fermented wheat bran. The chemical composition, molecular weight distribution, glycosidic linkage and substitution pattern of the SDF fractions were elucidated by sugar analysis, periodate oxidation and Smith degradation, molecular determination, and 1H nuclear magnetic resonance (NMR) analysis. The impacts of SDF fractions on the rheological properties and morphologies of doughs were investigated by farinography, rheometry and scanning electron microscopy (SEM) to clarify the relationship between the microstructural features of SDF fractions and the macroscopic properties of SDF-containing doughs...
October 17, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27731558/non-celiac-gluten-sensitivity-ncgs
#20
Pravin M Rathi, Vinay G Zanwar
There has been increasing interest in the entity "Non-celiac gluten sensitivity" in recent years which was first of its in 1980s. This "re-discovered" disorder is characterized by intestinal and extra-intestinal symptoms which occur after ingestion of gluten containing food. The number of such patients who neither have celiac disease nor wheat allergy, but appear to benefit from gluten withdrawal is increasing substantially. However it still remains a controversial and its pathogenesis is not well understood...
March 2016: Journal of the Association of Physicians of India
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