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https://www.readbyqxmd.com/read/28819995/the-effect-of-different-fish-feed-compositions-on-%C3%AE-13-c-and-%C3%AE-15-n-signatures-of-sea-bass-and-its-potential-value-for-tracking-mariculture-derived-nutrients
#1
Henrik Kusche, Nicola Hillgruber, Yvonne Rößner, Ulfert Focken
Increasing demand for fish and seafood calls for an expansion of aquaculture production. At the same time, the status of the marine environment must not be jeopardised. Stable isotopes are potential markers for tracking feed-based nutrient flows from aquaculture into marine biota. Here, we demonstrate how four experimental diets (main protein components: fishmeal, soya protein concentrate, wheat gluten, and Jatropha kernel meal) and a commercial diet induce characteristic δ(13)C and δ(15)N signals in sea bass (Dicentrarchus labrax) during nine weeks of laboratory feeding under replicate conditions...
August 18, 2017: Isotopes in Environmental and Health Studies
https://www.readbyqxmd.com/read/28819077/-gluten-ataxia-anti-transglutaminase-6-antibody-as-a-new-biomarker
#2
Kenji Sato, Kazunori Nanri
Gluten-related disorders (GRDs) are conditions that develop in response to the common trigger of gluten ingestion and manifest as a variety of clinical symptoms. GRDs have been considered rare in Asian countries, including Japan, because of lower consumption of wheat products than in Europe and the U.S.A. and differences in genetic background. Recently, however, GRDs, such as celiac disease and gluten ataxia, have been reported in Japan, albeit sporadically and their presence is now recognized in this country...
August 2017: Brain and Nerve, Shinkei Kenkyū No Shinpo
https://www.readbyqxmd.com/read/28816347/the-silent-enemy-celiac-disease-goes-viral
#3
Alberto Reale, Marta Trevisan, Gualtiero Alvisi, Giorgio Palù
Celiac disease is a multifactorial autoimmune chronic inflammatory disorder affecting approximately one percent of the worldwide population. In such patients, ingestion of gluten proteins from cereals like wheat, barley and rye causes damage of the small intestine mucosa, with potentially severe consequences. Onset of the disease in predisposed individuals is believed to require a still not clearly identified external trigger, such as viral infections. A very recent study has begun to shed light on a possible mechanistic basis for this hypothesis, and surprisingly linked intestinal infections caused by common reoviruses to the onset of celiac disease...
August 17, 2017: Journal of Cellular Physiology
https://www.readbyqxmd.com/read/28814219/coeliac-disease-review-of-diagnosis-and-management
#4
REVIEW
Marjorie M Walker, Jonas F Ludvigsson, David S Sanders
Coeliac disease is an immune-mediated systemic disease triggered by exposure to gluten, and manifested by small intestinal enteropathy and gastrointestinal and extra-intestinal symptoms. Recent guidelines recommend a concerted use of clear definitions of the disease. In Australia, the most recent estimated prevalence is 1.2% in adult men (1:86) and 1.9% in adult women (1:52). Active case finding is appropriate to diagnose coeliac disease in high risk groups. Diagnosis of coeliac disease is important to prevent nutritional deficiency and long term risk of gastrointestinal malignancy...
August 21, 2017: Medical Journal of Australia
https://www.readbyqxmd.com/read/28810029/celiac-disease-and-nonceliac-gluten-sensitivity-a-review
#5
Maureen M Leonard, Anna Sapone, Carlo Catassi, Alessio Fasano
Importance: The prevalence of gluten-related disorders is rising, and increasing numbers of individuals are empirically trying a gluten-free diet for a variety of signs and symptoms. This review aims to present current evidence regarding screening, diagnosis, and treatment for celiac disease and nonceliac gluten sensitivity. Observations: Celiac disease is a gluten-induced immune-mediated enteropathy characterized by a specific genetic genotype (HLA-DQ2 and HLA-DQ8 genes) and autoantibodies (antitissue transglutaminase and antiendomysial)...
August 15, 2017: JAMA: the Journal of the American Medical Association
https://www.readbyqxmd.com/read/28809572/antigen-specific-gut-inflammation-and-systemic-immune-responses-induced-by-pro-longing-wheat-gluten-sensitization-in-balb-c-murine-model
#6
Vijaykrishnaraj M, Mohan Kumar Bv, Muthukumar Sp, Nawneet K Kurrey, Pichan Prabhasankar
Gluten-related diseases such as wheat allergy, celiac disease, and gluten intolerance are widespread in the globe to genetically pre-disposed individuals. The present study aims to develop wheat-gluten induced BALB/c murine model for addressing wheat-gluten related disorders by sensitizing the wheat gluten through the route of intraperitoneal and oral challenge in prolonged days. During the sensitization, the sera were collected for specific anti-gliadin antibodies response and pro-inflammatory markers quantification...
August 15, 2017: Journal of Proteome Research
https://www.readbyqxmd.com/read/28802008/mechanism-study-of-multimode-ultrasound-pretreatment-on-the-enzymolysis-of-wheat-gluten
#7
Yanyan Zhang, Jing Li, Suyun Li, Haile Ma, Hua Zhang
BACKGROUND: Ultrasound pretreatment could improve the angiotensin-I converting enzyme (ACE) inhibitory activity of hydrolysates of wheat gluten (WG). The working mode of ultrasound has an important effect on the enzymatic hydrolysis of protein. RESULTS: The results showed that the optimum working mode of ultrasound was alternate dual-frequency mode (20/35 kHz), substrate concentration was 30 g L(-1) , initial temperature of the suspension was 30 °C, ultrasound pretreatment time was 10 min and power density was 150 W L(-1) ...
August 12, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28796984/allergens-and-food-additives-including-potentially-harmful-ones-present-in-food-products-that-are-preferred-by-children-and-adolescents
#8
Sandra Budrewicz, Marcin Banaszczak, Jakub Piotrowski, Maja Czerwińska, Ewa Stachowska
INTRODUCTION: The proper development of a child is linked with proper nutrition, including nutritional habits which are formed from childhood. THE AIM OF THE STUDY: The aim of the study was to establish a list of the most popular food products among children and to develop a register of potentially dangerous substances on a Facebook website. MATERIALS AND METHODS: A website was created on Facebook. The participants provided lists of favorite dishes or products...
2017: Developmental Period Medicine
https://www.readbyqxmd.com/read/28796286/effect-of-ingredients-on-the-quality-of-gluten-free-sorghum-pasta
#9
Pablo Martín Palavecino, Mariela Cecilia Bustos, María Belén Heinzmann Alabí, Melani Solange Nicolazzi, María Cecilia Penci, Pablo Daniel Ribotta
Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes...
August 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28792732/integrated-magneto-chemical-sensor-for-on-site-food-allergen-detection
#10
Hsing-Ying Lin, Chen-Han Huang, Jongmin Park, Divya Pathania, Cesar M Castro, Alessio Fasano, Ralph Weissleder, Hakho Lee
Adverse food reactions, including food allergies, food sensitivities, and autoimmune reaction (e.g., celiac disease) affect 5-15% of the population and remain a considerable public health problem requiring stringent food avoidance and epinephrine availability for emergency events. Avoiding problematic foods is practically difficult, given current reliance on prepared foods and out-of-home meals. In response, we developed a portable, point-of-use detection technology, termed integrated Exogenous Antigen Testing (iEAT)...
August 9, 2017: ACS Nano
https://www.readbyqxmd.com/read/28790347/effect-of-extra-cysteine-residue-of-new-mutant-1ax1-subunit-on-the-functional-properties-of-common-wheat
#11
Miao Li, Yaqiong Wang, Fengyun Ma, Jian Zeng, Junli Chang, Mingjie Chen, Kexiu Li, Guangxiao Yang, Yuesheng Wang, Guangyuan He
Subunit pair 1Dx5 + 1Dy10 was recognized as superior subunit combination in wheat and contained an extra repetitive-domain cysteine residue in 1Dx5 that was important for understanding the formation of dough viscoelasticity. In this research, one specific serine codon of the 1Ax1 gene corresponding to the extra cysteine residue of 1Dx5 was substituted by a cysteine codon through site-directed mutagenesis. Four homozygous transgenic lines (T4) expressing the mutant 1Ax1 gene (mut1Ax1) were produced. Their greater dough strength and stability were confirmed by mixograph and were associated with highly increased gluten index, larger amounts of gluten macropolymers, larger size distribution for glutenin macropolymer particles and varied sodium-dodecyl-sulfate sedimentation volumes, compared with those of the one line expressing wild 1Ax1 that had similar expression level of transgene...
August 8, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28771262/commercially-available-gluten-free-pastas-elevate-postprandial-glycemia-in-comparison-to-conventional-wheat-pasta-in-healthy-adults-a-double-blind-randomized-crossover-trial
#12
C S Johnston, D Snyder, C Smith
Given the popularity of gluten-free diets, research regarding the health implications of gluten-free (GF) products is necessary. This study compared the postprandial glycemic responses to three GF pastas commonly available in the U.S. market to that of wheat pasta in healthy adults. Thirteen healthy non-smoking men and women from a university campus population were enrolled in this randomized 4 × 4 block crossover study and completed all four treatments. Participants followed a standardized diet and activity protocol the day prior to testing, and one week separated testing periods...
August 3, 2017: Food & Function
https://www.readbyqxmd.com/read/28771001/abrogation-of-immunogenic-properties-of-gliadin-peptides-through-transamidation-by-microbial-transglutaminase-is-acyl-acceptor-dependent
#13
Lin Zhou, Yvonne M C Kooy-Winkelaar, Robert A Cordfunke, Irina Dragan, Allan Thompson, Jan Wouter Drijfhout, Peter A van Veelen, Hongbing Chen, Frits Koning
Wheat gluten confers superior baking quality to wheat based products but elicits a pro-inflammatory immune response in patients with celiac disease. Transamidation of gluten by microbial transglutaminase (mTG) and tissue transglutaminase (tTG) reduces the immunogenicity of gluten; however, little information is available on the minimal modification sufficient to eliminate gliadin immunogenicity nor has the effectiveness of transamidation been studied with T-cell clones from patients. Here we demonstrate that mTG can efficiently couple three different acyl-acceptor molecules, l-lysine, glycine ethyl ester, and hydroxylamine, to gliadin peptides and protein...
August 17, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28769550/differences-in-gluten-protein-composition-between-old-and-modern-durum-wheat-genotypes-in-relation-to-20th-century-breeding-in-italy
#14
Michele A De Santis, Marcella M Giuliani, Luigia Giuzio, Pasquale De Vita, Alison Lovegrove, Peter R Shewry, Zina Flagella
The impact of breeding on grain yields of wheat varieties released during the 20th century has been extensively studied, whereas less information is available on the changes in gluten quality associated with effects on the amount and composition of glutenins and gliadins. In order to explore the effects of breeding during the 20th century on gluten quality of durum wheat for processing and health we have compared a set of old and modern Italian genotypes grown under Mediterranean conditions. The better technological performance observed for the modern varieties was found to be due not only to the introgression of superior alleles of high (HMW-GS) and low molecular weight (LMW-GS) glutenin subunits encoded at Glu-B1 and Glu-B3 loci, but also to differential expression of specific storage proteins...
July 2017: European Journal of Agronomy: the Journal of the European Society for Agronomy
https://www.readbyqxmd.com/read/28764003/fundamental-study-on-reactivities-of-gluten-protein-types-from-wheat-rye-and-barley-with-five-sandwich-elisa-test-kits
#15
Barbara Lexhaller, Christine Tompos, Katharina Anne Scherf
Monitoring the compliance of gluten-free foods to the regulatory threshold of 20mg/kg of gluten is essential for celiac disease patients. The different enzyme-linked immunosorbent assays (ELISAs) for gluten detection each have specific characteristics, but there are only a few systematic comparisons. This fundamental study compared the specificities and sensitivities of the R5, G12 and Skerritt monoclonal and two polyclonal antibodies to well-defined gluten protein types (GPT) isolated from wheat, rye and barley flours...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28759621/identification-of-novel-antibody-reactive-detection-sites-for-comprehensive-gluten-monitoring
#16
Niels Röckendorf, Barbara Meckelein, Katharina A Scherf, Kathrin Schalk, Peter Koehler, Andreas Frey
Certain cereals like wheat, rye or barley contain gluten, a protein mixture that can trigger celiac disease (CD). To make gluten-free diets available for affected individuals the gluten content of foodstuff must be monitored. For this purpose, antibody-based assays exist which rely on the recognition of certain linear gluten sequence motifs. Yet, not all CD-active gluten constituents and fragments formed during food processing/fermentation may be covered by those tests. In this study, we therefore assayed the coverage of reportedly CD-active gluten components by currently available detection antibodies and determined the antibody-inducing capacity of wheat gluten constituents in order to provide novel diagnostic targets for comprehensive gluten quantitation...
2017: PloS One
https://www.readbyqxmd.com/read/28753927/self-reported-non-celiac-wheat-sensitivity-in-high-school-students-demographic-and-clinical-characteristics
#17
Antonio Carroccio, Ornella Giambalvo, Francesco La Blasca, Rosario Iacobucci, Alberto D'Alcamo, Pasquale Mansueto
BACKGROUND: Non-Celiac Wheat Sensitivity (NCWS) has recently been included among the gluten-related disorders. As no biomarkers of this disease exist, its frequency has been estimated based on self-reported symptoms, but to date no data are available about self-reported NCWS in teenagers. AIM: To explore the prevalence of self-reported NCWS in a group of high school students and to study their demographic and clinical characteristics. METHODS: The study was performed between April 2015 and January 2016 in two high schools of a coastal town in the south of Sicily (Italy)...
July 19, 2017: Nutrients
https://www.readbyqxmd.com/read/28753727/enrichment-of-bread-with-nutraceutical-rich-mushrooms-impact-of-auricularia-auricula-mushroom-flour-upon-quality-attributes-of-wheat-dough-and-bread
#18
Biao Yuan, Liyan Zhao, Wenjian Yang, David Julian McClements, Qiuhui Hu
Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A...
July 28, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28737204/-celiac-disease-non-celiac-gluten-sensitivity-and-wheat-allergy-comparison-of-3-different-diseases-triggered-by-the-same-food
#19
Catalina Ortiz, Romina Valenzuela, Yalda Lucero A
Gluten and other related proteins of the wheat, rye and barley, have antigenic properties that may trigger adverse reactions in susceptible individuals. Celiac disease was the first pathology with clear causal association related to the intake of these proteins. Recently, wheat allergy and non celiac gluten sensitivity have been described. Although, clinical presentation and its relation with protein ingestion may be similar and elicit confusion, their pathogenic mechanism, diagnosis and treatment are quite different...
June 2017: Revista Chilena de Pediatría
https://www.readbyqxmd.com/read/28732930/transglutaminase-set-colloidal-properties-of-wheat-gluten-with-ultrasound-pretreatments
#20
Xin-Sheng Qin, Qiao-Qiao Sun, Yan-Yan Zhao, Xi-Yang Zhong, Dong-Dong Mu, Shao-Tong Jiang, Shui-Zhong Luo, Zhi Zheng
The low solubility of wheat gluten limits its accessibility. This work aimed to study the impact of ultrasonic pretreatments on the gelation of wheat gluten. The pretreatments included ultrasound combined with alkali, urea, Na2SO3, with or without the addition of transglutaminase (TGase). The gel strength of wheat gluten was 287g/cm(2) after treatment with Na2SO3/ultrasound/TGase. The free sulfhydryl and disulfide bond content was significantly affected by ultrasound treatment. After treatments including TGase crosslinking, the molecular weight of wheat gluten complexes became larger...
November 2017: Ultrasonics Sonochemistry
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