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https://www.readbyqxmd.com/read/28530606/effects-of-chemical-composition-and-baking-on-in-vitro-digestibility-of-proteins-in-breads-made-from-selected-gluten-containing-and-gluten-free-flours
#1
Tong Wu, Cheryl Taylor, Thomas Nebl, Ken Ng, Louise E Bennett
Breads prepared from cereal grains are a dietary staple, providing a significant proportion of daily energy, but not necessarily of dietary protein. However, good digestibility of proteins in bread is important to avoid potential immunogenic effects of undigested peptides, including for those gluten-intolerant. Four gluten-containing (white wheat, wholemeal wheat, spelt and rye) and four gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads standardized for protein...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530586/characterization-of-textural-rheological-thermal-microstructural-and-water-mobility-in-wheat-flour-dough-and-bread-affected-by-trehalose
#2
Bo Peng, Youqian Li, Shiyong Ding, Jun Yang
The study aims to elucidate the effects of trehalose on the mechanical, thermal, and rheological properties of wheat flour dough and water distribution in bread. Texture profile analysis, DSC, farinograph, extensograph, and frequency sweep were applied in dough. The results from SEM revealed that the gluten film became less notable with the presence of trehalose. The kinetics of staling process, low-field (1)H NMR, and water-binding capacity were employed to characterize physicochemical properties of bread...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530552/physicochemical-properties-and-starch-digestibility-of-whole-grain-sorghums-millet-quinoa-and-amaranth-flours-as-affected-by-starch-and-non-starch-constituents
#3
Sathaporn Srichuwong, Delphine Curti, Sean Austin, Roberto King, Lisa Lamothe, Hugo Gloria-Hernandez
Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents on physicochemical properties and starch digestibility of whole flours made from these grains were investigated. Starches were classified into two groups according to their amylopectin branch chain-length: (i) quinoa, amaranth, wheat (shorter chains); and (ii) sorghum, millet, corn (longer chains)...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28515404/insolubility-and-alteration-of-allergenic-activity-of-wheat-proteins-in-processed-foods
#4
Kajiyo Tanaka, Yuuki Kanie, Michita Naitou, Misa Suzuki, Harue Umemura, Kazunori Tagami, Kazunori Sakai, Tomoko Furuta, Chikako Yamada, Hidehiko Izumi, Tomoharu Yokooji, Hiroaki Matsuo, Komei Ito
BACKGROUND: Food processing causes decomposition, denaturation or polymerization of protein, which may alter an allergic reaction. This study aimed to investigate the insolubility and alteration of wheat allergens in processed foods and the reactivity to patient sera. METHODS: We extracted proteins from wheat flour, udon and bread using different extracts and conducted SDS-polyacrylamide gel electrophoresis. IgE-immunoblotting was also conducted using sera from children with wheat allergy...
2017: Arerugī, [Allergy]
https://www.readbyqxmd.com/read/28514046/systematic-review-early-infant-feeding-practices-and-the-risk-of-wheat-allergy
#5
Anna Chmielewska, Małgorzata Pieścik-Lech, Raanan Shamir, Hania Szajewska
AIM: Wheat is a common allergen. Early feeding practices (breastfeeding, potentially allergenic foods) might affect the risk of allergy. To systematically evaluate the association between early feeding practices and the risk of wheat allergy and sensitisation. METHODS: Five databases were searched for studies of any design up to July 2015. RESULTS: We included seven studies (five observational, low to moderate quality, two randomised controlled trials (RCTs), high quality)...
May 17, 2017: Journal of Paediatrics and Child Health
https://www.readbyqxmd.com/read/28511881/-what-medication-should-be-prescribed-to-a-patient-with-coeliac-disease
#6
C Pérez-Diez, S Guillén-Lorente, P Palomo-Palomo
Coeliac disease is a permanent intolerance to gluten proteins from wheat, rye, barley and triticale. Although strict adherence is complicated, the only effective treatment is a gluten-free diet throughout life. Some drugs contain starch as an excipient, and there is a risk related to the gluten content, which must be avoided in these patients. Current legislation requires the analysis of the protein content of wheat starch, or the absence of starches from another source where rice, maize, or potato starches are used as excipients...
May 13, 2017: Semergen
https://www.readbyqxmd.com/read/28511540/effects-of-water-extractable-arabinoxylan-on-physicochemical-properties-and-structure-of-wheat-gluten-by-thermal-treatment
#7
Yunping Zhu, Yu Wang, Jinlong Li, Fang Li, Chao Teng, Xiuting Li
This study investigated the effects of water-extractable arabinoxylan (WEAX) on gluten by thermal treatment. Fourier transform infrared spectroscopy (FTIR) results showed that heating significantly decreased β-sheets and β-turn structures in gluten proteins between 25°C and 55 °C. The addition of WEAX caused a transition from β-sheets to β-turn at above 55 °C. The ratio of weakly hydrogen-bonded β-sheets to strongly hydrogen-bonded β-sheets demonstrated an increasing trend, but WEAX can hinder this process...
May 17, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28502438/celiac-disease-and-nonceliac-gluten-sensitivity
#8
REVIEW
Runa D Watkins, Shamila Zawahir
Gluten-related disorders include celiac disease (CD), wheat allergy, and nonceliac gluten sensitivity. CD is an autoimmune enteropathy caused by damage to small intestinal mucosa when gluten is ingested in genetically susceptible individuals. Currently, the only available treatment of CD is gluten-free diet. Several potential treatments are being researched. Wheat allergy is a hypersensitivity reaction caused by IgE-mediated and/or non-IgE-mediated immune response, and can involve the gastrointestinal tract, skin, or respiratory tract...
June 2017: Pediatric Clinics of North America
https://www.readbyqxmd.com/read/28500039/selected-probiotic-lactobacilli-have-the-capacity-to-hydrolyze-gluten-peptides-during-simulated-gastro-intestinal-digestion
#9
Ruggiero Francavilla, Maria De Angelis, Carlo Giuseppe Rizzello, Noemi Cavallo, Fabio Dal Bello, Marco Gobbetti
The aim of this study was to demonstrate the capacity of probiotic lactobacilli to hydrolyze immunogenic gluten peptides. Eighteen commercial strains of probiotic lactobacilli with highly variable peptidase activity (i.e., aminopeptidase N, iminopeptidase, prolyl endopeptidyl peptidase, tripeptidase, prolidase, prolinase and dipeptidase), including towards Pro-rich peptides, were tested in this study. Ten probiotic strains were selected based on their specific enzyme activity. When pooled, these ten strains provide the peptidase portfolio that is required to completely degrade the immunogenic gluten peptides involved in celiac disease (CD)...
May 12, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28485731/differential-antibody-responses-to-gliadin-derived-indigestible-peptides-in-patients-with-schizophrenia
#10
R T McLean, P Wilson, D St Clair, C J Mustard, J Wei
Gluten consumption has previously been implicated in the development of schizophrenia while an immunological link between gluten and schizophrenia was established by the detection of circulating antibodies against gliadin, a major component of wheat gluten. Several studies have reported an increase in circulating antibodies against native gliadin molecules that are unlikely to survive degradation in the digestive system. In this study, therefore, we measured plasma immunoglobulin G (IgG) and IgA antibodies against indigestible gliadin-derived peptide antigens using an in-house enzyme-linked immunosorbent assay (ELISA) among 169 patients with schizophrenia and 236 control subjects...
May 9, 2017: Translational Psychiatry
https://www.readbyqxmd.com/read/28472867/effects-of-whey-and-soy-protein-addition-on-bread-rheological-property-of-wheat-flour
#11
Jianmin Zhou, Junfei Liu, Xiaozhi Tang
The development of wheat-based foods that are enriched with proteins is increasingly popular due to consumer demand regarding food nutritional content and quality. This study was performed to compare the effect of whey and soy protein on the rheological properties of wheat dough and bread-making quality in a relatively wide range of protein addition (0-30%). We found that the incorporation of whey protein (WP) decreased dough stability time (MST), minimum torque (MMT), G' and G", but increased dough peak torque (MPT), stickiness, G' and G" in temperature sweep...
May 4, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28462603/gluten-related-disorders-certainties-questions-and-doubts
#12
Simona Valenti, Domenico Corica, Luisa Ricciardi, Claudio Romano
In the last decade, the ingestion of gluten, a heterogeneous complex of proteins present in wheat, rice, barley and probably in oats, has been associated with clinical disorders, such as celiac disease, wheat allergy and recently to non-celiac gluten sensitivity or wheat intolerance syndrome. Gluten-related disorders, which are becoming epidemiologically relevant with an estimated global prevalence of about 5%, require the exclusion of gluten from the diet. For the past 5 years, an important shift in the availability of gluten-free products, together with increased consumption in the general population, has been recorded and is estimated to be about 12-25%...
May 2, 2017: Annals of Medicine
https://www.readbyqxmd.com/read/28460983/protein-network-analysis-a-new-approach-for-quantifying-wheat-dough-microstructure
#13
Isabelle Bernklau, Lars Lucas, Mario Jekle, Thomas Becker
Clarification of wheat dough functionalities by visualizing the protein microstructure demands a precise image analysis, which is still challenging. Thus, a novel method for quantifying dough microstructure called protein network analysis (PNA) was established in this study. Hereby, absolute morphological attributes such as junctions' density, branching rate, end-point rate, and lacunarity quantify and characterize the strength of a network. The method was validated in a large range of varying microstructural shapes by increasing the bulk water concentration...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28452428/impact-of-gluten-consumption-in-patients-with-functional-dyspepsia-a-case-control-study
#14
Lijun Du, Jinhua Shen, John J Kim, Huiqin He, Binrui Chen, Ning Dai
BACKGROUND AND AIM: Dietary factors and immune dysfunction may induce symptoms in patients with functional dyspepsia (FD). Aim of the study was to evaluate whether gluten consumption impacts symptom onset in patients with FD and to evaluate for possible histologic alterations in the duodenum of patients with FD. METHODS: We prospectively enrolled 101 patients newly diagnosed with FD and 31 asymptomatic controls. Specific FD symptoms and gluten consumption patterns were evaluated by self-reported questionnaires...
April 28, 2017: Journal of Gastroenterology and Hepatology
https://www.readbyqxmd.com/read/28450023/aggregation-of-gluten-proteins-in-model-dough-after-fibre-polysaccharide-addition
#15
Agnieszka Nawrocka, Monika Szymańska-Chargot, Antoni Miś, Agnieszka Z Wilczewska, Karolina H Markiewicz
FT-Raman spectroscopy, thermogravimetry and differential scanning calorimetry were used to study changes in structure of gluten proteins and their thermal properties influenced by four dietary fibre polysaccharides (microcrystalline cellulose, inulin, apple pectin and citrus pectin) during development of a model dough. The flour reconstituted from wheat starch and wheat gluten was mixed with the polysaccharides in five concentrations: 3%, 6%, 9%, 12% and 18%. The obtained results showed that all polysaccharides induced similar changes in secondary structure of gluten proteins concerning formation of aggregates (1604cm(-1)), H-bonded parallel- and antiparallel-β-sheets (1690cm(-1)) and H-bonded β-turns (1664cm(-1))...
September 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28443584/is-the-diagnosis-of-celiac-disease-possible-without-intestinal-biopsy
#16
Maha Shomaf, Mohammad Rashid, Dana Faydi, Ahmad Halawa
BACKGROUND: Celiac disease, is defined as a state of immune mediated hyper responsiveness to dietary gluten as wheat, barley, or rye in genetically predisposed individuals, resulting in tissue damage. It affects approximately 1% of populations worldwide. The diagnosis is done by microscopic examination of small intestinal biopsy, although serologic testing for antibodies against tissue transglutaminase (tTG) and deamidated gliadin peptide can be of great advantage. It has been suggested that duodenal biopsy can be avoided in patients with high levels of tTG antibody since a relationship was found to be present between tTG antibody titers and celiac disease...
April 6, 2017: Balkan Medical Journal
https://www.readbyqxmd.com/read/28431885/safety-of-adding-oats-to-a-gluten-free-diet-for-patients-with-celiac-disease-systematic-review-and-meta-analysis-of-clinical-and-observational-studies
#17
María Inés Pinto-Sánchez, Natalia Causada-Calo, Premysl Bercik, Alexander C Ford, Joseph A Murray, David Armstrong, Carol Semrad, Sonia S Kupfer, Armin Alaedini, Paul Moayyedi, Daniel A Leffler, Elena F Verdú, Peter Green
BACKGROUND & AIMS: Patients with celiac disease should maintain a gluten-free diet (GFD), excluding wheat, rye, and barley. Oats might increase the nutritional value of a GFD, but their including is controversial. We performed a systematic review and meta-analysis to evaluate the safety of oats as part of a GFD in patients with celiac disease. METHODS: We searched the Cochrane Central Register of Controlled Trials, MEDLINE, and EMBASE databases for clinical trials and observational studies of the effects of including oats in GFD of patients with celiac disease...
April 18, 2017: Gastroenterology
https://www.readbyqxmd.com/read/28429501/formation-of-macromolecules-in-wheat-gluten-starch-mixtures-during-twin-screw-extrusion-effect-of-different-additives
#18
Kaiqiang Wang, Cheng Li, Bingzhi Wang, Wen Yang, Shuizhong Luo, Yanyan Zhao, Shaotong Jiang, Dongdong Mu, Zhi Zheng
BACKGROUND: Wheat gluten comprises a good quality and inexpensive vegetable protein with an ideal amino acid composition. To expand the potential application of wheat gluten in the food industry, the effect of different additives on the physicochemical and structural properties of wheat gluten/starch mixtures during twin-screw extrusion was investigated. RESULTS: Macromolecules were observed to form in wheat gluten/starch mixtures during twin-screw extrusion, which may be ascribed to the formation of new disulfide bonds and non-covalent interactions, as well as Maillard reaction products...
April 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28425394/near-infrared-spectrum-detection-of-wheat-gluten-protein-content-based-on-a-combined-filtering-method
#19
Jian-Hua Cai
To eliminate the random error of the derivative near-IR (NIR) spectrum and to improve model stability and the prediction accuracy of the gluten protein content, a combined method is proposed for pretreatment of the NIR spectrum based on both empirical mode decomposition and the wavelet soft-threshold method. The principle and the steps of the method are introduced and the denoising effect is evaluated. The wheat gluten protein content is calculated based on the denoised spectrum, and the results are compared with those of the nine-point smoothing method and the wavelet soft-threshold method...
April 20, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28420279/responses-of-blood-mononucleated-cells-and-clinical-outcome-of-non-celiac-gluten-sensitive-pediatric-patients-to-various-cereal-sources-a-pilot-study
#20
Patrizia Alvisi, Luigia De Fazio, Maria Chiara Valerii, Elena Cavazza, Angela Salerno, Doriana Lacorte, Giovanni Dinelli, Enzo Spisni
Non-celiac gluten sensitivity (NCGS) is a clinical entity recently documented by the scientific community in pediatric patients. Nevertheless, its triggering mechanisms remain largely unsettled. We studied 11 children with NCGS who were diagnosed based on a clear-cut relationship between wheat consumption and development of symptoms, after excluding celiac disease (CD) and wheat allergy, matched with 18 children with active CD. Sixteen pediatric patients were also enrolled as controls. Cultured peripheral blood mononucleated cells (PBMCs) obtained from NCGS, CD and control patients were cultured in the presence of wheat proteins extracted from ancient and modern cultivars...
April 19, 2017: International Journal of Food Sciences and Nutrition
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