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Wheat gluten

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https://www.readbyqxmd.com/read/28725891/fecal-excretion-of-maillard-reaction-products-and-the-gut-microbiota-composition-of-rats-fed-with-bread-crust-or-bread-crumb
#1
C Helou, P M Anton, C Niquet-Léridon, M Spatz, F J Tessier, P Gadonna-Widehem
A comparison between the impacts of advanced (N(ε)-carboxymethyllysine - CML) and terminal (melanoidins) Maillard reaction products from bread on gut microbiota was carried out in this study. Gut microbiota composition as well as fecal excretion of CML from both bread crust and bread crumb, and of melanoidins from bread crust were assessed on a rodent model. Rats were fed with pellets supplemented or not with 13% of bread crust, bread crumb, a fiber-free bread crust model (glucose, starch and gluten heated together) or a fiber-free-melanoidin-free bread model (glucose-starch and gluten heated separately) for four weeks...
July 20, 2017: Food & Function
https://www.readbyqxmd.com/read/28722361/-food-dependent-exercise-induced-anaphylaxis-a-stepwise-diagnosis
#2
Julien Gaillard, Amélie Borgeat-Kaeser, Guillaume Buss, François Spertini
Food-dependent exercise-induced anaphylaxis (FDEIA) is a potentially severe food allergy. Physical exercise, NSAID, alcohol, infectious diseases and estrogens are recognized cofactors, able to reduce the amount of allergen needed to achieve a threshold for the induction of anaphylaxis. Various kinds of causative food but only a few responsible proteins have been identified. The best known is wheat ω5-gliadine. An oral food challenge remains the gold standard to prove the diagnosis. Its clinical application remains difficult and includes an allergen challenge, a cofactor challenge and a third step which integrates both of them in a single test...
April 5, 2017: Revue Médicale Suisse
https://www.readbyqxmd.com/read/28722133/rheological-characterization-of-gluten-from-triticale-x-triticosecale-wittmack
#3
Anna Pruska-Kędzior, Agnieszka Makowska, Zenon Kędzior, Bolesław P Salmanowicz
BACKGROUND: Triticale gluten still remains very poorly characterized rheologically. In this study the mechanical spectra of gluten isolated from four triticale cultivars were registered and fitted with Cole-Cole functions yielding the viscoelastic plateau parameters. Master spectra were calculated. Retardation test was performed and used to calculate the composite mechanical spectra and the width of viscoelastic plateau l. Protein fractional composition of triticale flour and gluten was studied using capillary zone electrophoresis...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28720949/rheological-properties-and-microstructure-of-xylanase-containing-whole-wheat-bread-dough
#4
G Ghoshal, U S Shivhare, U C Banerjee
The present research work was undertaken to investigate the effect of xylanase, produced by Penicillium citrinum, on rheological behavior of whole wheat bread dough at large and small deformation respectively. Dough attributes including textural properties (penetration) and structure related characteristics (oscillatory tests) were evaluated. Change in visco-elastic properties of xylanase containing dough was evaluated by oscillatory and creep measurements. The flow experiments were conducted under steady-state condition with shear rate ranging from 0...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720058/long-form-of-thymic-stromal-lymphopoietin-of-keratinocytes-is-induced-by-protein-allergens
#5
Yasutaka Kuroda, Takuo Yuki, Yutaka Takahashi, Hitoshi Sakaguchi, Kayoko Matsunaga, Hiroshi Itagaki
A growing body of evidence suggests that epicutaneous sensitization of protein allergens induces immediate-type hypersensitivity (IHS) following induction of Type 2 immune responses in animals and humans. Thymic stromal lymphopoietin (TSLP) derived from keratinocytes is a cytokine that can activate dendritic cells and has been implicated in development of inflammatory Type 2 helper T-cells. However, there is no direct evidence that allergens directly regulate TSLP expression in keratinocytes. This study aimed to evaluate the response of TSLP to protein allergens in cultured human keratinocytes and to identify appropriate endpoints for IHS...
December 2017: Journal of Immunotoxicology
https://www.readbyqxmd.com/read/28702045/functional-characterization-of-tafusca3-a-b3-superfamily-transcription-factor-gene-in-the-wheat
#6
Fusheng Sun, Xiyan Liu, Qiuhui Wei, Jiannan Liu, Tianxiang Yang, Liyang Jia, Yuesheng Wang, Guangxiao Yang, Guangyuan He
The end-use quality of wheat, including its unique rheology and viscoelastic properties, is predominantly determined by the composition and concentration of gluten proteins. While, the mechanism regulating expression of the seed storage protein (SSP) genes and other related genes in wheat remains unclear. In this study, we report on the cloning and functional identification of TaFUSCA3, a B3-superfamily transcription factor (TF) gene in wheat. Sequence alignment indicated that wheat and barley FUSCA3 genes are highly conserved...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28675098/production-of-a-novel-wheat-gluten-hydrolysate-containing-dipeptidyl-peptidase-iv-inhibitory-tripeptides-using-ginger-protease
#7
Yuki Taga, Osamu Hayashida, Masashi Kusubata, Kiyoko Ogawa-Goto, Shunji Hattori
Wheat gluten is a Pro-rich protein complex comprising glutenins and gliadins. Previous studies have reported that oral intake of enzymatic hydrolysates of gluten has beneficial effects, such as suppression of muscle injury and improvement of hepatitis. Here, we utilized ginger protease that preferentially cleaves peptide bonds with Pro at the P2 position to produce a novel type of wheat gluten hydrolysate. Ginger protease efficiently hydrolyzed gluten, particularly under weak acidic conditions, to peptides with an average molecular weight of <600 Da...
July 4, 2017: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/28673580/the-enteric-toxicity-of-gluten-enhances-graft-versus-host-disease-after-allogeneic-hematopoietic-stem-cell-transplantation
#8
Taylor Neuman, Kevin David, Dennis Cooper, Roger Strair
Pro-inflammatory peptides present in wheat and related grains are associated with celiac disease and non-celiac gluten sensitivity. We hypothesize that these peptides induce enteric responses that may exacerbate the gastrointestinal manifestations of graft-versus-host disease after an allogeneic hematopoietic stem cell transplant. Therefore, we propose that a gluten free diet should be tested as a prophylactic and/or therapeutic intervention against gastrointestinal graft-versus-host disease for patients undergoing an allogeneic hematopoietic stem cell transplant...
July 2017: Medical Hypotheses
https://www.readbyqxmd.com/read/28664699/antibody-reactivity-in-patients-with-ige-mediated-wheat-allergy-to-various-subunits-and-fractions-of-gluten-and-non-gluten-proteins-from-%C3%AF-gliadin-free-wheat-genotypes
#9
Andrzej Skoczowski, Krystyna Obtułowicz, Ewa Czarnobilska, Wojciech Dyga, Marcel Mazur, Iwona Stawoska, Jacek Waga
[b]Abstract Introduction and objective[/b]. Gluten proteins (gliadins and glutenins) are polymorphic wheat storage proteins of allergenic properties. Significant differences in chemical composition between both protein groups allow to expect highly specific immunological response of individual subunits and fractions in reactions with IgE sera of people allergic to wheat. The aim of these studies was to identify and characterize the most allergenic gluten proteins (GP) and nongluten proteins (NGP) occurred in two closely related wheat hybrid genotypes...
May 11, 2017: Annals of Agricultural and Environmental Medicine: AAEM
https://www.readbyqxmd.com/read/28661468/study-on-the-association-among-mycotoxins-and-other-variables-in-children-with-autism
#10
Barbara De Santis, Maria Elisabetta Raggi, Giorgio Moretti, Francesco Facchiano, Alessandra Mezzelani, Laura Villa, Arianna Bonfanti, Alessandra Campioni, Stefania Rossi, Serena Camposeo, Sabina Soricelli, Gabriele Moracci, Francesca Debegnach, Emanuela Gregori, Francesca Ciceri, Luciano Milanesi, Anna Marabotti, Carlo Brera
Environmental factors and genetic susceptibility are implicated in the increased risk of autism spectrum disorder (ASD). Mycotoxins are agricultural contaminants of fungal origin that represent real risk factors for human health and especially for children. Thus, the main hypothesis of this work is that the deterioration of the clinical manifestation of autism in children may result from the exposure to mycotoxins through the consumption of contaminated food. Within a cross-sectional study, a group of autistic children (n = 172) and a group of controls (n = 61) (siblings and non-parental) were recruited in North and South Italy...
June 29, 2017: Toxins
https://www.readbyqxmd.com/read/28661426/rational-design-of-recombinant-papain-like-cysteine-protease-optimal-domain-structure-and-expression-conditions-for-wheat-derived-enzyme-triticain-%C3%AE
#11
Neonila V Gorokhovets, Vladimir A Makarov, Anastasiia I Petushkova, Olga S Prokopets, Mikhail A Rubtsov, Lyudmila V Savvateeva, Evgeni Yu Zernii, Andrey A Zamyatnin
Triticain-α is a papain-like cysteine protease from wheat (Triticumaestivum L.) that possesses activity towards toxic gluten-derived peptides, and was thus proposed as a novel therapeutic tool for celiac disease. We report an original approach employing rational design of domain architecture of Triticain-α and selection of the appropriate expression system for development of cheap and efficient protocol yielding active recombinant enzyme. The segregated catalytic domain of Triticain-α did not adopt native structure in bacteria, neither being expressed as a single protein nor upon conjugation or co-expression with extrinsic chaperones...
June 29, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28655974/lymphocytic-duodenitis-or-microscopic-enteritis-and-gluten-related-conditions-what-needs-to-be-explored
#12
REVIEW
Enzo Ierardi, Giuseppe Losurdo, Andrea Iannone, Domenico Piscitelli, Annacinzia Amoruso, Michele Barone, Mariabeatrice Principi, Antonio Pisani, Alfredo Di Leo
Microscopic enteritis (ME) is characterized by abnormal infiltration of intraepithelial lymphocytes in intestinal mucosa. It was described as duodenal lymphocytosis or lymphocytic duodenitis until the dedicated Consensus Conference of 2015. ME represents a common feature of several gluten-mediated and non-gluten related diseases; therefore, it is an umbrella term embracing several conditions. The most frequent causes of ME are gluten-related disorders (celiac disease, non-celiac gluten sensitivity, wheat allergy), Helicobacter pylori infection and drug-related damages...
2017: Annals of Gastroenterology: Quarterly Publication of the Hellenic Society of Gastroenterology
https://www.readbyqxmd.com/read/28651807/safety-evaluation-of-transgenic-low-gliadin-wheat-in-sprague-dawley-rats-an-alternative-to-the-gluten-free-diet-with-no-subchronic-adverse-effects
#13
Carmen Victoria Ozuna, Francisco Barro
Gluten-associated pathologies have increased in recent years and there is a greater demand for low or gluten-free products. Transgenic low-gliadin wheat lines showed low T-cell response, good bread-making properties, and excellent sensory assets. The aim of this study was to evaluate the safety of the whole-wheat flour from one transgenic low-gliadin line (named E82) in a 90-day feeding study. In this study males (n = 50) and females (n = 50) SD rats were used. They were fed with doses of 1.42, 2.83 and 5...
June 23, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28637081/molecular-characterization-of-gluten-hydrolyzing-bacillus-spp-and-their-efficacy-and-biotherapeutic-potential-as-probiotics-using-caco-2-cell-line
#14
B S Rashmi, Gayathri Devaraja
AIM: To isolate and characterize indigenous gluten hydrolyzing bacteria from wheat sourdough and curd samples and further evaluation of their probiotic potentiality. METHODS AND RESULTS: Indigenous gluten hydrolyzing isolates GS 33, GS 143, GS 181 and GS 188 were identified as Bacillus spp. by molecular-typing methods and studied extensively for their functional and probiotic attributes. All the tested isolates could survive at pH 2 and toxicity of 0.3% bile and also exhibited cell-surface hydrophobicity and autoaggregation phenotype...
June 21, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28635270/understanding-the-effects-of-genotype-growing-year-and-breeding-on-tunisian-durum-wheat-allergenicity-2-the-celiac-disease-case
#15
Fatma Boukid, Barbara Prandi, Stefano Sforza, Rhouma Sayar, Yong Weon Seo, Mondher Mejri, Ines Yacoubi
The aim of this study was to compare immunogenic and toxic gluten peptides related to celiac disease (CD). 100 accessions of genotypes selected during the 20th century in Tunisia were in vitro digested and then analyzed by UPLC/ESI-MS technique using an isotopically labeled internal standard. The first MANOVA confirmed a high variability in the content of immunogenic and toxic peptides reflecting high genetic diversity in the germplasm released during the past century in Tunisia, consistently with PCA and clustering analysis results...
July 7, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28627070/lack-of-immunogenicity-of-hydrolysed-wheat-flour-in-patients-with-coeliac-disease-after-a-short-term-oral-challenge
#16
R Mandile, S Picascia, C Parrella, A Camarca, M Gobbetti, L Greco, R Troncone, C Gianfrani, R Auricchio
BACKGROUND: A gluten-free diet is currently the only reliable therapeutic strategy that is approved for coeliac disease (CD). For many patients, however, compliance remains inadequate. AIM: To investigate the immunogenicity of wheat flour that was pre-treated with selected lactobacilli and fungal proteases (hydrolysed wheat gluten) in coeliac patients. METHODS: The immunogenicity of hydrolysed wheat gluten was evaluated both in vitro in intestinal T cell lines (TCLs) and in vivo in treated CD patients after a short-term gluten challenge...
August 2017: Alimentary Pharmacology & Therapeutics
https://www.readbyqxmd.com/read/28625740/comparative-proteomic-analysis-of-two-transgenic-low-gliadin-wheat-lines-and-non-transgenic-wheat-control
#17
María Dolores García-Molina, Vera Muccilli, Rosaria Saletti, Salvatore Foti, Stefania Masci, Francisco Barro
Gluten proteins are major determinants of the bread making quality of wheat, but also of important wheat-related disorders, including coeliac disease (CD), and allergies. We carried out a proteomic study using the total grain proteins from two low-gliadin wheat lines, obtained by RNAi, and the untransformed wild type as reference. The impact of silencing on both target and on non-target proteins was evaluated. Because of the great protein complexity, we performed separate analyses of four kernel protein fractions: gliadins and glutenin subunits, and metabolic and CM-like proteins, by using a classical 2D electrophoresis gel based approach followed by RP-HPLC/nESI-MS/MS...
June 15, 2017: Journal of Proteomics
https://www.readbyqxmd.com/read/28613409/molecular-cloning-and-characterizations-of-xylanase-inhibitor-protein-from-wheat-triticum-aestivum
#18
Xinyu Liu, Yakun Zhang, Zhaohui Wei, Hongge Chen, Xincheng Jia
Xylanase inhibitor proteins (XIPs) were regarded to inhibit the activity of xylanases during baking and gluten-starch separation processes. To avoid the inhibition to xylanases, it is necessary to define the conditions under which the inhibition takes place. In this study, we cloned the XIP gene from 2 different variety of Triticum aestivum, that is, Zhengmai 9023 and Zhengmai 366, and investigated the properties of XIP protein expressed by Pichia pastoris. The results showed that the 2 XIP genes (xip-9023 and xip-366) were highly homologous with only 3 nucleotide differences...
July 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28611351/new-insight-into-the-function-of-wheat-glutenin-proteins-as-investigated-with-two-series-of-genetic-mutants
#19
Zhaojun Wang, Yiwen Li, Yushuang Yang, Xin Liu, Huanju Qin, Zhenying Dong, Shuhai Zheng, Kunpu Zhang, Daowen Wang
Among the three major food crops (rice, wheat and maize), wheat is unique in accumulating gluten proteins in its grains. Of these proteins, the high and low molecular weight glutenin subunits (HMW-GSs and LMW-GSs) form glutenin macropolymers that are vital for the diverse end-uses of wheat grains. In this work, we developed a new series of deletion mutants lacking one or two of the three Glu-1 loci (Glu-A1, -B1 and -D1) specifying HMW-GSs. Comparative analysis of single and double deletion mutants reinforced the suggestion that Glu-D1 (encoding the HMW-GSs 1Dx2 and 1Dy12) has the largest effects on the parameters related to gluten and dough functionalities and breadmaking quality...
June 13, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28597430/identification-of-drought-stress-related-proteins-from-1s-l-1b-chromosome-substitution-line-of-wheat-variety-chinese-spring
#20
Jiaxing Zhou, Chaoying Ma, Shoumin Zhen, Min Cao, Friedich J Zeller, Sai L K Hsam, Yueming Yan
BACKGROUND: Wheat, one of the most important crops, has a detrimental effect on both yield and quality under drought stress. As our preliminary experiment showed that the Chinese Spring wheat-Aegilops longissima chromosome substitution line CS-1S(l) (1B) had a better drought tolerance than CS, the substitution line CS-1S(l)(1B) was used to identify drought stress related proteins by means of a comparative proteome approach in this work. Our present study aimed to explore the gene resources for drought resistance in 1S(l) genome...
December 2016: Botanical Studies (Taipei, Taiwan)
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