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https://www.readbyqxmd.com/read/28092152/issues-in-nutrition-dietary-considerations-in-select-chronic-conditions
#1
Margaret E Thompson, Mary Barth Noel
Chronic diseases that affect the gastrointestinal tract also tend to affect nutrition. The incidence of chronic liver disease is increasing. As the prevalence of obesity rises, so do the incidences of nonalcoholic fatty liver disease and nonalcoholic steatohepatitis. Patients with chronic liver disease usually have some degree of malnutrition. In the absence of encephalopathy, patients with chronic liver disease should consume more protein than that in the average diet. There is some controversy about whether diet plays a role in the development of inflammatory bowel disease...
January 2017: FP Essentials
https://www.readbyqxmd.com/read/28091281/satiety-and-memory-enhancing-effects-of-a-high-protein-meal-depend-on-the-source-of-protein
#2
Kristy Du, Edward Markus, Mariel Fecych, Justin S Rhodes, J Lee Beverly
OBJECTIVE: High- protein diets have become increasingly popular with various touted benefits. However, the extent to which protein quantity and source affects cognitive functioning through altering postprandial amino acid profiles has not been investigated. Further, whether all protein sources are similarly anorexigenic is uncertain. The objective of this study was to determine the influence of protein level and source on Barnes maze performance, satiety and plasma amino acid levels in male Sprague-Dawley rats...
January 16, 2017: Nutritional Neuroscience
https://www.readbyqxmd.com/read/28088490/microwave-based-treatments-of-wheat-kernels-do-not-abolish-gluten-epitopes-implicated-in-celiac-disease
#3
Carmen Gianfrani, Gianfranco Mamone, Barbara la Gatta, Alessandra Camarca, Luigia Di Stasio, Francesco Maurano, Stefania Picascia, Vito Capozzi, Giuseppe Perna, Gianluca Picariello, Aldo Di Luccia
Microwave based treatment (MWT) of wet wheat kernels induced a striking reduction of gluten, up to <20 ppm as determined by R5-antibodybased ELISA, so that wheat could be labeled as gluten-free. In contrast, analysis of gluten peptides by G12 antibody-based ELISA, mass spectrometry-based proteomics and in vitro assay with T cells of celiac subjects, indicated no difference of antigenicity before and after MWT. SDS-PAGE analysis and Raman spectroscopy demonstrated that MWT simply induced conformational modifications, reducing alcohol solubility of gliadins and altering the access of R5-antibody to the gluten epitopes...
January 11, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28078259/effects-of-blends-of-low-protein-winter-wheat-flour-and-barley-byproducts-on-quality-changes-in-noodles
#4
Na-Young Lee
The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28069118/microstructural-textural-and-sensory-properties-of-whole-wheat-noodle-modified-by-enzymes-and-emulsifiers
#5
Meng Niu, Gary G Hou, Julie Kindelspire, Padmanaban Krishnan, Siming Zhao
With the utilization of enzymes including endoxylanase, glucose oxidase (GOX) and transglutaminase (TG), and emulsifiers comprising sodium stearoyl lactate (SSL) and soy lecithin, the microstructural, textural, and sensory properties of whole-wheat noodle (WWN) were modified. The development time and stability of whole-wheat dough (WWD) were enhanced by TG due to the formation of a more compact gluten network, and by SSL resulting from the enhanced gluten strength. Microstructure graphs by scanning electron microscopy (SEM) verified that TG and SSL promoted the connectivity of gluten network and the coverage of starch granules in WWN...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069076/effects-of-whole-grain-rye-porridge-with-added-inulin-and-wheat-gluten-on-appetite-gut-fermentation-and-postprandial-glucose-metabolism-a-randomised-cross-over-breakfast-study
#6
Isabella Lee, Lin Shi, Dominic-Luc Webb, Per M Hellström, Ulf Risérus, Rikard Landberg
Whole-grain rye foods reduce appetite, insulin and sometimes glucose responses. Increased gut fermentation and plant protein may mediate the effect. The aims of the present study were to investigate whether the appetite-suppressing effects of whole-grain rye porridge could be enhanced by replacing part of the rye with fermented dietary fibre and plant protein, and to explore the role of gut fermentation on appetite and metabolic responses over 8 h. We conducted a randomised, cross-over study using two rye porridges (40 and 55 g), three 40-g rye porridges with addition of inulin:gluten (9:3; 6:6; 3:9 g) and a refined wheat bread control (55 g), served as part of complete breakfasts...
December 2016: British Journal of Nutrition
https://www.readbyqxmd.com/read/28068489/legumes-as-functional-ingredients-in-gluten-free-bakery-and-pasta-products
#7
Martina Foschia, Stefan W Horstmann, Elke K Arendt, Emanuele Zannini
The increasing demand of gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing...
January 4, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28067892/impact-of-type-1-diabetes-mellitus-and-celiac-disease-on-nutrition-and-quality-of-life
#8
J G Nunes-Silva, V S Nunes, R P Schwartz, S Mlss Trecco, D Evazian, M L Correa-Giannella, M Nery, M S Queiroz
OBJECTIVE: Type 1 diabetes mellitus (T1DM) and celiac disease (CD) are autoimmune diseases and have similar genetic patterns. T1DM treatment is based on diet, physical activity and insulin therapy, whereas CD depends on dietary changes with restriction of wheat, rye and barley. The aim of the study was to evaluate the quality of life (QoL) of individuals with the association of T1DM and CD, to characterize their nutritional status and to compare it with those with only one disease and healthier controls...
January 9, 2017: Nutrition & Diabetes
https://www.readbyqxmd.com/read/28054973/what-do-we-know-now-about-ige-mediated-wheat-allergy-in-children
#9
REVIEW
Grażyna Czaja-Bulsa, Michał Bulsa
IgE-mediated wheat allergy is a gluten-related disorder. Wheat is one of the five most common food allergens in children. However, the natural history of IgE-mediated wheat allergy has seldom been described in the research literature. This study presents the current state of knowledge about the IgE-mediated wheat allergy in children.
January 4, 2017: Nutrients
https://www.readbyqxmd.com/read/28054478/world-epidemiology-of-non-celiac-gluten-sensitivity
#10
Brintha Vasagar, Jessica Cox, John T Herion, Erin Ivanoff
While the term "gluten" has become commonplace, the disorders associated with gluten still remain poorly understood. Non-celiac gluten sensitivity (NCGS), the most recently recognized of the gluten-related disorders, is arguably the most unknown. While celiac disease and wheat allergy have diagnostic algorithm, NCGS remains a diagnosis of exclusion. With no evidence-based objective diagnostic criteria or serological tests, it is difficult to diagnose and even more difficult to study epidemiologically. Studies often use varied definitions of NCGS and are difficult to compare or validate...
March 2017: Minerva Gastroenterologica e Dietologica
https://www.readbyqxmd.com/read/28040661/foam-fractionation-as-a-tool-to-study-the-air-water-interface-structure-function-relationship-of-wheat-gluten-hydrolysates
#11
Arno G B Wouters, Ine Rombouts, Nele Schoebrechts, Ellen Fierens, Kristof Brijs, Christophe Blecker, Jan A Delcour
Enzymatic hydrolysis of wheat gluten protein improves its solubility and produces hydrolysates with foaming properties which may find applications in food products. First, we here investigated whether foam-liquid fractionation can concentrate wheat gluten peptides with foaming properties. Foam and liquid fractions had high and very low foam stability (FS), respectively. In addition, foam fractions were able to decrease surface tension more pronouncedly than un-fractionated samples and liquid fractions, suggesting they are able to arrange themselves more efficiently at an interface...
December 22, 2016: Colloids and Surfaces. B, Biointerfaces
https://www.readbyqxmd.com/read/28035736/targeted-metabolomics-reveals-differences-in-the-extended-postprandial-plasma-metabolome-of-healthy-subjects-after-intake-of-whole-grain-rye-porridges-versus-refined-wheat-bread
#12
Lin Shi, Carl Brunius, Magnus Lindelöf, Souad Abou Shameh, Huaxing Wu, Isabella Lee, Rikard Landberg, Ali A Moazzami
SCOPE: We previously found that whole-grain (WG) rye porridges suppressed appetite and improved glucose metabolism. The present work aimed to investigate potential plasma metabolites that may be related to differences in those appetite and glucose responses. METHODS AND RESULTS: Twenty-one health subjects consumed six isocaloric breakfasts in a randomised cross-over study. Plain WG rye porridges (40 g and 55 g), rye porridge enriched with different inulin: gluten proportions (9:3 g; 6:6 g; 3:9 g), and a 55 g refined wheat bread (control) were served as part of complete breakfast, followed by a standardized lunch...
December 30, 2016: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28024415/-15-n-allocation-into-wheat-grains-triticum-aestivum-l-influenced-by-sowing-rate-and-water-supply-at-flowering-under-a-mediterranean-climate
#13
Klaus-Peter Götz, Osman Erekul, Klaus Dieter Wutzke, Yakup Onur Koca, Tuğçe Aksu
This study examined the effects of a reduced wheat sowing rate (250 vs. 500 grains m(-2)) on grain yield, uptake of (15)N into grains, and the incorporation into gluten and non-gluten proteins of wheat under field conditions in the Aegean region. A single (15)N application was applied at stem elongation, at flowering, or at both developmental stages. Each (15)N treatment included either additional water supply, or no additional water supply at flowering. Sowing rate (either 250 or 500 grains m(-2)) had no impact on grain yield...
December 26, 2016: Isotopes in Environmental and Health Studies
https://www.readbyqxmd.com/read/28017986/incorporation-of-carrot-pomace-powder-in-wheat-flour-effect-on-flour-dough-and-cookie-characteristics
#14
Mukhtar Ahmad, Touseef Ahmed Wani, S M Wani, F A Masoodi, Adil Gani
Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1...
October 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27998193/update-on-dietary-therapy-for-eosinophilic-esophagitis-in-children-and-adults
#15
Javier Molina-Infante, Pedro Luis Gonzalez-Cordero, Angel Arias, Alfredo J Lucendo
Eosinophilic esophagitis (EoE) is a chronic inflammatory esophageal disease triggered predominantly, but not excusively, by food antigens. Elimination diet thus remains the only therapy targeting the cause of the disease. Importantly, EoE is a unique form of non-IgE mediated food allergy, largely dependant upon delayed, cell-mediated hypersensitivity. Areas covered: A comprehensive review of literature to summarize and update the most relevant advances on dietary therapy for pediatric and adult EoE patients is conducted...
December 23, 2016: Expert Review of Gastroenterology & Hepatology
https://www.readbyqxmd.com/read/27993525/nutritional-wheat-amylase-trypsin-inhibitors-promote-intestinal-inflammation-via-activation-of-myeloid-cells
#16
Victor F Zevallos, Verena Raker, Stefan Tenzer, Carolina Jimenez-Calvente, Muhammad Ashfaq-Khan, Nina Rüssel, Geethanjali Pickert, Hansjörg Schild, Kerstin Steinbrink, Detlef Schuppan
BACKGROUND & AIMS: Wheat amylase-trypsin inhibitors (ATIs) are nutritional activators of innate immunity, via activation of the toll like receptor 4 (TLR4) on myeloid cells. We aimed to characterize the biologic activity of ATIs in various foods and their effect on intestinal inflammation. METHODS: We selected 38 different gluten-containing and gluten-free products, either unprocessed (such as wheat, rye, barley, quinoa, amaranth, soya, lentils, and rice) or processed (such as pizza, pasta, bread, and biscuits)...
December 16, 2016: Gastroenterology
https://www.readbyqxmd.com/read/27986728/alternative-protein-sources-in-the-diet-modulate-microbiota-and-functionality-in-the-distal-intestine-of-atlantic-salmon-salmo-salar
#17
Karina Gajardo, Alexander Jaramillo-Torres, Trond M Kortner, Daniel L Merrifield, John Tinsley, Anne Marie Bakke, Åshild Krogdahl
: The present study aimed to investigate whether alternative dietary protein sources modulate the microbial communities in the distal intestine (DI) of Atlantic salmon, and if alterations in microbiota profiles are reflected in modifications to host intestinal function and health status. A 48-day feeding trial was conducted, in which groups of fish received one of five diets: A reference diet in which fishmeal (diet FM) was the only protein source and four experimental diets with commercially relevant compositions containing alternative ingredients as partial replacements of fishmeal, i...
December 16, 2016: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/27979183/rapid-determination-of-total-protein-and-wet-gluten-in-commercial-wheat-flour-using-sisvr-nir
#18
Jia Chen, Shipin Zhu, Guohua Zhao
The determination of total protein and wet gluten is of critical importance when screening commercial flour for desired processing suitability. To this end, a near-infrared spectroscopy (NIR) method with support vector regression was developed in the present study. The effects of spectral preprocessing and the synergy interval on model performance were investigated. The results showed that the models from raw spectra were not acceptable, but they were substantially improved by properly applying spectral preprocessing methods...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979127/rheological-and-secondary-structural-characterization-of-rice-flour-zein-composites-for-noodles-slit-from-gluten-free-sheeted-dough
#19
Sungmin Jeong, Hee Won Kim, Suyong Lee
Rice flour-zein composites in a hydrated viscoelastic state were utilized to compensate for the role of wheat gluten in gluten-free sheeted dough. The use of zein above its glass transition temperature was able to form a viscoelastic protein network of non-wheat dough with rice flour. The mixing stability and development time of the rice dough were positively increased with increasing levels of zein. The protein secondary structural analysis by FTIR spectroscopy demonstrated that the rice doughs with high levels of zein showed significant increases in β-sheet structures whose intensity was almost doubled by the use of 10% zein...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979087/impact-of-gluten-friendly%C3%A2-technology-on-wheat-kernel-endosperm-and-gluten-protein-structure-in-seeds-by-light-and-electron-microscopy
#20
L Landriscina, P D'Agnello, A Bevilacqua, M R Corbo, M Sinigaglia, C Lamacchia
The main aim of this paper was to assess the impact of Gluten-Friendly™ (GF) technology (Italian priority patent n° 102015000084813 filed on 17th December 2015) on wheat kernel endosperm morphology and gluten protein structure, using SEM, light and immunofluorescent microscopy. Microscopy was combined with immunodetection with specific antibodies for gliadins, γ-gliadins, LMW subunits and antigenic epitopes to gain a better understanding of the technology at a molecular level. The results showed significant changes to gluten proteins after GF treatment; cross-reactivity towards the antibodies recognizing almost the entire range of gluten proteins as well as the antigenic epitopes through the sequences QQSF, QQSY, PEQPFPQGC and QQPFP was significantly reduced...
April 15, 2017: Food Chemistry
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