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https://www.readbyqxmd.com/read/29216605/gluten-peptides-drive-healthy-and-celiac-monocytes-toward-an-m2-like-polarization
#1
Amelia Barilli, Federica Gaiani, Barbara Prandi, Martina Cirlini, Filippo Ingoglia, Rossana Visigalli, Bianca Maria Rotoli, Nicola de'Angelis, Stefano Sforza, Gian Luigi de'Angelis, Valeria Dall'Asta
Celiac disease (CD) is an immune-mediated enteropathy triggered by ingested gluten in genetically susceptible individuals and sustained by both adaptive and innate immune responses. Recent studies in murine macrophages demonstrated that the activation of arginase (ARG) metabolic pathway by gluten peptides contributes to the modulation of intestinal permeability in vitro. Here we characterize the effects of gluten on arginine metabolism and cell polarization in human monocytes from both healthy and CD subjects; both a simplified enzymatic digestion of gliadin and a physiological digestion of whole wheat have been tested...
November 5, 2017: Journal of Nutritional Biochemistry
https://www.readbyqxmd.com/read/29210449/mixture-design-applied-to-the-development-of-chickpea-based-gluten-free-bread-with-attractive-technological-sensory-and-nutritional-quality
#2
Fernanda G Santos, Camilly Fratelli, Denise G Muniz, Vanessa D Capriles
The aim of the study was utilized chickpea to create appealing, nutritious, and palatable gluten-free bread (GFB). The performance of chickpea flour (CF) in single and composite GFB formulations was studied with a mixture design and response surface methodology. Six simplex-centroid designs for 3 ingredients were used to identify the ideal proportions of CF in various blends with cassava starch (CS), maize starch (MS), potato starch (PS), and rice flour (RF) achieving the best physical properties. For each design, 3 single, 3 binary, and 3 ternary formulations were prepared...
December 6, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/29196006/understanding-the-influence-of-buckwheat-bran-on-wheat-dough-baking-performance-mechanistic-insights-from-molecular-and-material-science-approaches
#3
Miriam Zanoletti, Alessandra Marti, Mauro Marengo, Stefania Iametti, M Ambrogina Pagani, Stefano Renzetti
A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating...
December 2017: Food Research International
https://www.readbyqxmd.com/read/29194641/chemometric-analysis-of-minerals-in-gluten-free-products
#4
Anna Gliszczyńska-Świgło, Inga Klimczak, Iga Rybicka
BACKGROUND: Numerous studies indicate mineral deficiencies in people on a gluten-free (GF) diet. These deficiencies may indicate that GF products are less valuable source of minerals than gluten-containing products. In the study, the nutritional quality of fifty GF products is discussed taking into account the nutritional requirements for minerals expressed as % Recommended Daily Allowance (%RDA) or % Adequate Intake (%AI) for a model celiac patient. Analysed elements were: calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc...
November 30, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29160841/the-overlapping-area-of-non-celiac-gluten-sensitivity-ncgs-and-wheat-sensitive-irritable-bowel-syndrome-ibs-an-update
#5
REVIEW
Carlo Catassi, Armin Alaedini, Christian Bojarski, Bruno Bonaz, Gerd Bouma, Antonio Carroccio, Gemma Castillejo, Laura De Magistris, Walburga Dieterich, Diana Di Liberto, Luca Elli, Alessio Fasano, Marios Hadjivassiliou, Matthew Kurien, Elena Lionetti, Chris J Mulder, Kamran Rostami, Anna Sapone, Katharina Scherf, Detlef Schuppan, Nick Trott, Umberto Volta, Victor Zevallos, Yurdagül Zopf, David S Sanders
Gluten-related disorders have recently been reclassified with an emerging scientific literature supporting the concept of non-celiac gluten sensitivity (NCGS). New research has specifically addressed prevalence, immune mechanisms, the recognition of non-immunoglobulin E (non-IgE) wheat allergy and overlap of NCGS with irritable bowel syndrome (IBS)-type symptoms. This review article will provide clinicians with an update that directly impacts on the management of a subgroup of their IBS patients whose symptoms are triggered by wheat ingestion...
November 21, 2017: Nutrients
https://www.readbyqxmd.com/read/29156580/cellular-localization-of-wheat-high-molecular-weight-glutenin-subunits-in-transgenic-rice-grain
#6
Yeong-Min Jo, Kyoungwon Cho, Hye-Jung Lee, Sun-Hyung Lim, Jin Sun Kim, Young-Mi Kim, Jong-Yeol Lee
Rice (Oryza sativa L.) is a primary global food cereal. However, when compared to wheat, rice has poor food processing qualities. Dough that is made from rice flour has low viscoelasticity because rice seed lacks storage proteins that are comparable to gluten protein from wheat. Thus, current research efforts aim to improve rice flour processing qualities through the transgenic expression of viscoelastic proteins in rice seeds. In this study, we characterized the transgenic expression of wheat glutenin subunits in rice seeds...
November 18, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/29152247/effects-of-different-protein-sources-on-fermentation-metabolites-and-nutrient-digestibility-of-brachycephalic-dogs
#7
Maria Isabel Gonzalez Urrego, Laura Fantucci de O Matheus, Karine de Melo Santos, Mariane Ceschin Ernandes, Mariana Monti, Danilo Ferreira de Souza, Júlio Cesar de Carvalho Balieiro, Lúcio Francelino Araújo, Cristiana F Ferreira Pontieri, Márcio Antonio Brunetto
Benefits to microbial fermentation in the colon and as a consequence less flatulence can be promoted for the health of adult dogs according to the amount and protein source. The present study evaluated different protein sources in dry food for brachycephalic dogs regarding microbial fermentation and nutrient digestibility. Four dry dog foods with similar protein content were formulated for adult maintenance: poultry meal (PM) diet; wheat gluten (WG) diet; PM + WG diet; and PM + WG + hydrolysed protein (HP) diet...
2017: Journal of Nutritional Science
https://www.readbyqxmd.com/read/29149221/dietary-protein-sources-differentially-affect-microbiota-mtor-activity-and-transcription-of-mtor-signaling-pathways-in-the-small-intestine
#8
Soumya K Kar, Alfons J M Jansman, Nirupama Benis, Javier Ramiro-Garcia, Dirkjan Schokker, Leo Kruijt, Ellen H Stolte, Johanna J Taverne-Thiele, Mari A Smits, Jerry M Wells
Dietary protein sources can have profound effects on host-microbe interactions in the gut that are critically important for immune resilience. However more knowledge is needed to assess the impact of different protein sources on gut and animal health. Thirty-six wildtype male C57BL/6J mice of 35 d age (n = 6/group; mean ± SEM body weight 21.9 ± 0.25 g) were randomly assigned to groups fed for four weeks with semi synthetic diets prepared with one of the following protein sources containing (300 g/kg as fed basis): soybean meal (SBM), casein, partially delactosed whey powder, spray dried plasma protein, wheat gluten meal and yellow meal worm...
2017: PloS One
https://www.readbyqxmd.com/read/29148574/effects-of-high-temperatures-and-drought-during-anthesis-and-grain-filling-period-on-wheat-processing-quality-and-underlying-gluten-structural-changes
#9
Jasna Mastilović, Dragan Živančev, Eva Lončar, Radomir Malbaša, Nikola Hristov, Žarko Kevrešan
BACKGROUND: Climate changes do not only affect wheat yield, but also its quality. The information on this topic gathered so far is somewhat contradictory and insufficient. Climate changes are also affecting wheat indirectly through their influence on the ecosystem, including insects and fungi that affect the wheat technological quality. The aim of this study has been to examine trends in structural and technological changes of wheat quality under conditions typical of climate changes...
November 17, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29148052/influence-of-the-addition-of-soy-product-and-wheat-fibre-on-rheological-textural-and-other-quality-characteristics-of-pizza
#10
Virginia Glicerina, Federica Balestra, Francesco Capozzi, Marco Dalla Rosa, Santina Romani
The effect of partial replacement of wheat flour with soy-paste and wheat fibre on rheological, textural, physico-chemical and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g. enriched cooked ham, whey cheese and tomato sauce realized using food industry by-products) were also used in E pizza topping to further increase its nutritional properties. Enriched dough was developed first at a laboratory level. Large and small deformation, moisture, leavening activity and metabolic heat were tested...
November 17, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29146355/gelatinized-wheat-starch-influences-crystallization-behaviour-and-structure-of-roll-in-shortenings-in-laminated-bakery-products
#11
Kristin D Mattice, Alejandro G Marangoni
One hydrogenated and one non-hydrogenated shortening were baked with isolated components of a croissant matrix, including crystalline wheat starch, gelatinized wheat starch, gluten, and formed gluten network. The impact of the matrix components on fat crystallization was analyzed for polymorphism using powder X-ray diffraction, solid fat content by pulsed nuclear magnetic resonance and thermal behaviour by differential scanning calorimetry. When compared to results obtained from croissants prepared with the respective shortenings, samples containing gelatinized wheat starch displayed notably similar results: polymorphic conversion, from the β' to β form over storage, and visually broader peaks in the melting endotherms indicating a greater temperature was required to completely melt all of the fat...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29146331/effects-of-controlled-germination-on-selected-physicochemical-and-functional-properties-of-whole-wheat-flour-and-enhanced-%C3%AE-aminobutyric-acid-accumulation-by-ultrasonication
#12
Junzhou Ding, Gary G Hou, Boris V Nemzer, Shanbai Xiong, Arnaud Dubat, Hao Feng
Using hard red spring (HRS), hard white (HW), and soft white (SW) wheat, this study examined how germination time affected the functionality of whole-wheat flour (WWF) and enhancement of γ-aminobutyric acid (GABA) content through ultrasonication. The falling number values significantly decreased and the glucose content increased by 227-357% after 15h of controlled germination. The setback value of WWF paste decreased from 654 to 6cP (HW), 690 to 9cP (SW), and 698 to 7cP (HRS), respectively, showing significant decreases of starch retrogradation in an aqueous system...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29143803/use-of-novel-high-protein-functional-food-products-as-part-of-a-calorie-restricted-diet-to-reduce-insulin-resistance-and-increase-lean-body-mass-in-adults-a-randomized-controlled-trial
#13
Carol S Johnston, Barry Sears, Mary Perry, Jessica R Knurick
Significant reductions in insulin resistance (IR) can be achieved by either calorie restriction or by the increase of lean mass. However, calorie restriction usually results in significant loss of lean mass. A 6-week randomized controlled feeding trial was conducted to determine if a calorie-restricted, high-protein diet (~125 g protein/day consumed evenly throughout the day) using novel functional foods would be more successful for reducing IR in comparison to a conventional diet (~80 g protein/day) with a similar level of calorie restriction...
October 28, 2017: Nutrients
https://www.readbyqxmd.com/read/29142524/a-case-of-celiac-disease-with-neurologic-manifestations-misdiagnosed-as-amyotrophic-lateral-sclerosis
#14
Hyoju Ham, Bo-In Lee, Hyun Jin Oh, Se Hwan Park, Jin Su Kim, Jae Myung Park, Young Seok Cho, Myung-Gyu Choi
Celiac disease (CD) is an immune-mediated enteropathy and is a rare disease in Asia, including in Korea. However, the ingestion of wheat products, which can act as a precipitating factor of CD, has increased rapidly. CD is a common cause of malabsorption, but many patients can present with various atypical manifestations as first presented symptoms, including anemia, osteopenia, infertility, and neurological symptoms. Thus, making a diagnosis is challenging. We report a case of CD that mimicked amyotrophic lateral sclerosis (ALS)...
October 2017: Intestinal Research
https://www.readbyqxmd.com/read/29142467/non-celiac-gluten-sensitivity-all-wheat-attack-is-not-celiac
#15
REVIEW
Samuel O Igbinedion, Junaid Ansari, Anush Vasikaran, Felicity N Gavins, Paul Jordan, Moheb Boktor, Jonathan S Alexander
Currently, 1% of the United States population holds a diagnosis for celiac disease (CD), however, a more recently recognized and possibly related condition, "non-celiac gluten sensitivity" (NCGS) has been suggested to affect up to 6% of the United States public. While reliable clinical tests for CD exist, diagnosing individuals affected by NCGS is still complicated by the lack of reliable biomarkers and reliance upon a broad set of intestinal and extra intestinal symptoms possibly provoked by gluten. NCGS has been proposed to exhibit an innate immune response activated by gluten and several other wheat proteins...
October 28, 2017: World Journal of Gastroenterology: WJG
https://www.readbyqxmd.com/read/29131356/gluten-sensitivities-and-the-allergist-threshing-the-grain-from-the-husks
#16
REVIEW
J G Burkhardt, A Chapa-Rodriguez, S L Bahna
"Gluten sensitivity" has become commonplace among the public. Wheat allergy (WA) and celiac disease (CD) are well-defined entities, but are becoming a fraction of individuals following a gluten-free diet. WA has a prevalence of <0.5%. Wheat, specifically its omega-5 gliadin fraction, is the most common allergen implicated in food-dependent, exercise-induced anaphylaxis. CD is a non-IgE hypersensitivity to certain cereal proteins: gluten in wheat, secalin in rye, hordein in barley, and to a lesser extent avenin in oat...
November 13, 2017: Allergy
https://www.readbyqxmd.com/read/29117222/a-chimeric-ige-that-mimics-ige-from-patients-allergic-to-acid-hydrolyzed-wheat-proteins-is-a-novel-tool-for-in-vitro-allergenicity-assessment-of-functionalized-glutens
#17
Olivier Tranquet, Jean-Charles Gaudin, Sarita Patil, Johanna Steinbrecher, Kayoko Matsunaga, Reiko Teshima, Shinobu Sakai, Colette Larré, Sandra Denery-Papini
BACKGROUND: Acid-hydrolyzed wheat proteins (acid-HWPs) have been shown to provoke severe allergic reactions in Europe and Japan that are distinct from classical wheat allergies. Acid-HWPs were shown to contain neo-epitopes induced by the deamidation of gluten proteins. However, products with variable rates of deamidation can be found. OBJECTIVES: In this work, we studied the effect of the extent of wheat proteins deamidation on its allergenicity. A recombinant chimeric IgE was produced and compared to patients' IgE for its capacity to assess the IgE-mediated triggering potential of acid-HWPs...
2017: PloS One
https://www.readbyqxmd.com/read/29116352/a-multiplex-competitive-elisa-for-the-detection-and-characterization-of-gluten-in-fermented-hydrolyzed-foods
#18
Rakhi Panda, Marc Boyer, Eric A E Garber
A novel competitive ELISA was developed utilizing the G12, R5, 2D4, MIoBS, and Skerritt antibody-HRP conjugates employed in nine commercial ELISA test kits that are routinely used for gluten detection. This novel multiplex competitive ELISA simultaneously measures gliadin-, deamidated gliadin-, and glutenin-specific epitopes. The assay was used to evaluate 20 wheat beers, 20 barley beers, 6 barley beers processed to reduce gluten, 15 soy sauces, 6 teriyaki sauces, 6 Worcestershire sauces, 6 vinegars, and 8 sourdough breads...
November 7, 2017: Analytical and Bioanalytical Chemistry
https://www.readbyqxmd.com/read/29113008/-drug-therapy-in-coeliac-disease-from-bench-to-bedside
#19
Jürgen Stein, Jörg-Dieter Schulzke, Detlef Schuppan
Coeliac disease is one of the most common diseases worldwide, with an estimated global prevalence of 0.5 - 1 %. The disease is triggered by a combination of environmental (gluten proteins from wheat, rye or barley) and genetic factors (mainly the human leucocyte antigens HLA-DQ2 or -DQ8). At present, a strict gluten-free diet (GFD) represents the only treatment option. However, strict adherence to a GFD is challenging, since even highly motivated patients may be subject to inadvertent or background exposure to gluten...
November 7, 2017: Zeitschrift Für Gastroenterologie
https://www.readbyqxmd.com/read/29111888/stability-of-don-and-don-3-glucoside-during-baking-as-affected-by-the-presence-of-food-additives
#20
Arnau Vidal, Vicente Sanchis, Antonio J Ramos, Sonia Marín
The mycotoxin deoxynivalenol (DON) is one of the most common mycotoxins of cereals worldwide, and its occurrence has been widely reported in raw wheat. The free mycotoxin form is not the only route of exposure; modified forms can also be present in cereal products. Deoxynivalenol-3-glucoside (DON-3-glucoside) is a common DON plant conjugate. The mycotoxin concentration could be affected by food processing; here, we studied the stability of DON and DON-3-glucoside during baking of small doughs made from white wheat flour and other ingredients...
November 7, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
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