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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
#1
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
#2
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
#3
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
#4
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
https://www.readbyqxmd.com/read/28397246/end-product-quality-characteristics-and-consumer-response-of-chickpea-flour-based-gluten-free-muffins-containing-corn-starch-and-egg-white
#5
María Dolores Alvarez, Beatriz Herranz, María José Jiménez, Wenceslao Canet
The objective of this work was to study changes in technological characteristics and sensory properties of gluten-free muffins when using chickpea flour (CF) alone and/or with partial CF replacement by corn starch (CS). The effect of partial whole egg replacement by egg white (EW) was also investigated. Four different CF:CS ratios (100:0, 75:25, 50:50, and 25:75) were used in formulations with and without incorporated EW, and compared with wheat flour (WF) muffins (0:0). Muffins prepared from CF alone had lower hardness, springiness, cohesiveness, chewiness, and resilience than control ones...
March 15, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28395821/interactions-between-soluble-dietary-fibers-and-wheat-gluten-in-dough-studied-by-confocal-laser-scanning-microscopy
#6
Qian Li, Rui Liu, Tao Wu, Min Zhang
Four soluble dietary fiber (SDF) fractions characterized by major components of AXs, relatively narrow molecular weight distribution, different substituted ratio, and structure-sensitive parameter (ρ) were prepared from wheat bran. The fractions were added to wheat dough to determine the interactions between the dough's network and the SDF fractions relative to their physicochemical characteristics. Furthermore, a comprehensive study focusing on the dough texture characteristic, tensile properties, thermodynamic stability, and the microstructure was conducted by performing texture profile analysis (TPA), differential scanning calorimetry (DSC), and confocal laser scanning microscopy (CLSM) experiments...
May 2017: Food Research International
https://www.readbyqxmd.com/read/28385663/a-curated-gluten-protein-sequence-database-to-support-development-of-proteomics-methods-for-determination-of-gluten-in-gluten-free-foods
#7
Sophie Bromilow, Lee A Gethings, Mike Buckley, Mike Bromley, Peter R Shewry, James I Langridge, E N Clare Mills
The unique physiochemical properties of wheat gluten enable a diverse range of food products to be manufactured. However, gluten triggers coeliac disease, a condition which is treated using a gluten-free diet. Analytical methods are required to confirm if foods are gluten-free, but current immunoassay-based methods can unreliable and proteomic methods offer an alternative. However, proteomic methods require comprehensive and well annotated sequence databases which are lacking for gluten. A manually a curated database (GluPro V1...
April 3, 2017: Journal of Proteomics
https://www.readbyqxmd.com/read/28383504/starch-characteristics-linked-to-gluten-free-products
#8
REVIEW
Stefan W Horstmann, Kieran M Lynch, Elke K Arendt
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient...
April 6, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28374434/influence-of-extraction-ph-on-the-foaming-emulsification-oil-binding-and-visco-elastic-properties-of-marama-protein
#9
Muhammad Gulzar, John R N Taylor, Amanda Minnaar
BACKGROUND: Marama bean protein, as extracted previously at pH 8, forms a viscous, adhesive and extensible dough. To obtain a protein isolate with optimum functional properties, protein extraction under slightly acidic conditions (pH 6) was investigated. RESULTS: Two-dimensional electrophoresis showed that pH 6 extracted marama protein lacked some basic 11S legumin polypeptides, present in pH 8 extracted protein. However, it additionally contained acidic high molecular weight polypeptides (approx...
April 4, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28372193/effects-of-konjac-glucomannan-on-heat-induced-changes-of-wheat-gluten-structure
#10
Yu Wang, Yiheng Chen, Yun Zhou, Satoru Nirasawa, Eizo Tatsumi, Xiuting Li, Yongqiang Cheng
Effects of konjac glucomannan on the structure of wheat gluten were investigated at variable temperatures in this study. Dynamic oscillatory rheology study showed that konjac glucomannan conferred stiffness on gluten with a higher tan δ data at 25°C and 55°C, but this parameter was lower at 75°C and 95°C. Konjac glucomannan decreased the content of thiol equivalent groups and increased the α-helix/β-sheet content ratio, respectively. The thicker layer of gluten protein with 5% konjac glucomannan was observed by scanning electron microscopy...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28370110/steady-dynamic-and-structural-deformation-three-interval-thixotropy-test-characteristics-of-gluten-free-tarhana-soup-prepared-with-different-concentrations-of-quinoa-flour
#11
M Kürşat Demir, Gözde Kutlu, Mustafa T Yilmaz
Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. In this study, wheat flour was replaced with quinoa flour (QF) in the production of tarhana...
April 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28365444/persistence-of-non-celiac-wheat-sensitivity-based-on-long-term-follow-up
#12
Antonio Carroccio, Alberto D'Alcamo, Giuseppe Iacono, Maurizio Soresi, Rosario Iacobucci, Andrea Arini, Girolamo Geraci, Francesca Fayer, Francesca Cavataio, Francesco La Blasca, Ada M Florena, Pasquale Mansueto
We investigated how many patients with a diagnosis of non-celiac wheat sensitivity (NCWS) still experienced wheat sensitivity after a median follow-up time of 99 months. We collected data from 200 participants from a previous study of NCWS, performed between July and December 2016 in Italy;148 of these individuals were still on a strict wheat-free diet. In total, 175 patients (88%) improved (had fewer symptoms) after a diagnosis of NCWS; 145 of 148 patients who adhered strictly to a gluten-free diet (98%) had reduced symptoms, compared to 30 of 52 patients who did not adhere to a gluten-free diet (58%) (P<...
March 29, 2017: Gastroenterology
https://www.readbyqxmd.com/read/28350936/screening-for-celiac-disease-us-preventive-services-task-force-recommendation-statement
#13
Kirsten Bibbins-Domingo, David C Grossman, Susan J Curry, Michael J Barry, Karina W Davidson, Chyke A Doubeni, Mark Ebell, John W Epling, Jessica Herzstein, Alex R Kemper, Alex H Krist, Ann E Kurth, C Seth Landefeld, Carol M Mangione, Maureen G Phipps, Michael Silverstein, Melissa A Simon, Chien-Wen Tseng
Importance: Celiac disease is caused by an immune response in persons who are genetically susceptible to dietary gluten, a protein complex found in wheat, rye, and barley. Ingestion of gluten by persons with celiac disease causes immune-mediated inflammatory damage to the small intestine. Objective: To issue a new US Preventive Services Task Force (USPSTF) recommendation on screening for celiac disease. Evidence Review: The USPSTF reviewed the evidence on the accuracy of screening in asymptomatic adults, adolescents, and children; the potential benefits and harms of screening vs not screening and targeted vs universal screening; and the benefits and harms of treatment of screen-detected celiac disease...
March 28, 2017: JAMA: the Journal of the American Medical Association
https://www.readbyqxmd.com/read/28350893/celiac-disease-and-nonceliac-gluten-or-wheat-sensitivity-the-risks-and-benefits-of-diagnosis
#14
Nicholas J Talley, Marjorie M Walker
No abstract text is available yet for this article.
March 28, 2017: JAMA Internal Medicine
https://www.readbyqxmd.com/read/28347138/identification-of-early-represented-gluten-proteins-during-durum-wheat-grain-development
#15
Maria Fiorella Mazzeo, Luigia Di Stasio, Chiara D'Ambrosio, Simona Arena, Andrea Scaloni, Simona Corneti, Aldo Ceriotti, Roberto Tuberosa, Rosa Anna Siciliano, Gianluca Picariello, Gianfranco Mamone
The time course of biosynthesis and accumulation of storage proteins in developing grains of durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) pasta-quality reference cv. Svevo was investigated at the protein level for the first time. Seeds were harvested at key kernel developmental stages, namely, 3 (seed increase 3-fold in size), 5 (kernel development, water-ripe stage), 11 (kernel development, water-ripe stage), 16 (kernel full development, water-ripe stage), 21 (milk-ripe stage), and 30 (dough stage) days postanthesis (dpa)...
April 5, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28343108/the-effects-of-modified-versus-unmodified-wheat-gluten-administration-in-patients-with-celiac-disease
#16
Mariacatia Marino, Rossella Casale, Raffaele Borghini, Sara Di Nardi, Giuseppe Donato, Antonio Angeloni, Salvatore Moscaritolo, Lorenza Grasso, Giuseppe Mazzarella, Marco Di Tola, Mauro Rossi, Antonio Picarelli
Celiac disease (CD) treatment requires a gluten-free diet (GFD), although alternative approaches have been proposed. Modification of gliadin peptides using microbial transglutaminase (mTG) inhibits their ability to induce immune response in vitro. Our aim was to evaluate the safety of mTG-modified wheat flour ingestion in CD patients. Twenty-one CD patients in remission were randomized to receive mTG-modified (n=11) or unmodified (n=10) wheat flour rusks, in double-blind fashion. Monthly, patients completed a symptom questionnaire...
March 23, 2017: International Immunopharmacology
https://www.readbyqxmd.com/read/28332204/evaluation-of-hmw-gs-20-and-2-2-from-near-isogenic-lines-nils-of-wheat-variety-hd2329-for-bread-quality-improvement
#17
Sonia Goel, Sapna Grewal, N K Singh
BACKGROUND: Hexaploid wheat (Triticum aestivum L.) dominates the list of the most important human food sources ever. Its complex genetic background is the reason behind the wide diversity that exists in nutritional as well as food end- product quality. High molecular weight glutenin subunits (HMW-GS) are the main grain storage proteins in the endosperm of wheat and related species. It is well established that the composition and quantity of allelic variation in (HMW-GS) genes substantially affect the taste and appearance of dough products and therefore work in this area is highly desired...
March 23, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28327674/quantitation-of-the-immunodominant-33-mer-peptide-from-%C3%AE-gliadin-in-wheat-flours-by-liquid-chromatography-tandem-mass-spectrometry
#18
Kathrin Schalk, Christina Lang, Herbert Wieser, Peter Koehler, Katharina Anne Scherf
Coeliac disease (CD) is triggered by the ingestion of gluten proteins from wheat, rye, and barley. The 33-mer peptide from α2-gliadin has frequently been described as the most important CD-immunogenic sequence within gluten. However, from more than 890 published amino acid sequences of α-gliadins, only 19 sequences contain the 33-mer. In order to make a precise assessment of the importance of the 33-mer, it is necessary to elucidate which wheat species and cultivars contain the peptide and at which concentrations...
March 22, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28325088/evaluation-of-gluten-in-gluten-free-labeled-foods-and-assessment-of-exposure-level-to-gluten-among-celiac-patients-in-lebanon
#19
Hussein Hassan, Jomana Elaridi, Maya Bassil
The aim of the study was to evaluate gluten contamination in all the gluten-free (GF)-labeled food products sold in Lebanon. Over a 2-year period, a total of 173 food samples collected from 135 brand names were analyzed. Gluten contamination was detected in 33 of 173 (19%) samples, and its content ranged between 2.5 and >80 mg kg(-1). In 10 of the 173 samples (6%), the quantity of gluten exceeded the upper limit of 20 mg kg(-1). Out of the 10 contaminated products, eight (80%) were locally manufactured...
March 21, 2017: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/28317736/evaluation-of-phenolic-profile-and-antioxidant-capacity-in-gluten-free-flours
#20
Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti, Francesco Masoero, Marco Trevisan, Luigi Lucini
The characterization of phenolic fingerprints in common gluten-free flours is still scarce. Total phenolic and anthocyanin contents, antioxidant capacity and the entire phenolic profile were investigated for extracts from chickpea, sorghum, quinoa, black rice, lentil, amaranth, brown rice, oat and white rice flours, using soft wheat flour as a comparison. The highest phenolic content was found in black rice, followed by quinoa extracts (147.9 and 87.2mg gallic acid equivalents 100g(-1), respectively). Consistently, antioxidant capacity was highest in black rice and quinoa flours (34mmol trolox equivalents 100g(-1)), while anthocyanins were highest in black rice flour...
August 1, 2017: Food Chemistry
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