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https://www.readbyqxmd.com/read/28914314/the-impact-of-extrusion-on-the-nutritional-composition-dietary-fiber-and-in-vitro-digestibility-of-gluten-free-snacks-based-on-rice-pea-and-carob-flour-blends
#1
C Arribas, B Cabellos, C Sánchez, C Cuadrado, E Guillamón, M M Pedrosa
Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%)...
September 15, 2017: Food & Function
https://www.readbyqxmd.com/read/28913843/food-and-functional-dyspepsia-a-systematic-review
#2
REVIEW
K R Duncanson, N J Talley, M M Walker, T L Burrows
BACKGROUND: Functional dyspepsia (FD) is a debilitating functional gastrointestinal disorder characterised by early satiety, post-prandial fullness or epigastric pain related to meals, which affects up to 20% of western populations. A high dietary fat intake has been linked to FD and duodenal eosinophilia has been noted in FD. We hypothesised that an allergen such as wheat is a risk factor for FD and that withdrawal will improve symptoms of FD. We aimed to investigate the relationship between food and functional dyspepsia...
September 15, 2017: Journal of Human Nutrition and Dietetics: the Official Journal of the British Dietetic Association
https://www.readbyqxmd.com/read/28913792/what-will-be-the-benefits-of-biotech-wheat-for-european-agriculture
#3
Agnès E Ricroch
In European countries, wheat occupies the largest crop area with high yielding production. France, a major producer and exporter in Europe, ranks the fifth producer worldwide. Biotic stresses are European farmers' major challenges (fungal and viral diseases, and insect pests) followed by abiotic ones such as drought and grain protein composition. During the last 40 years, 1136 scientific articles on biotech wheat were published by USA followed by China, Australia, Canada, and European Union with the UK. European research focuses on pests and diseases resistances using widely marker-assisted selection (MAS)...
2017: Methods in Molecular Biology
https://www.readbyqxmd.com/read/28913337/new-insights-into-the-pathogenesis-of-celiac-disease
#4
REVIEW
Valli De Re, Raffaella Magris, Renato Cannizzaro
Celiac disease (CD) is an autoimmune and multisystem gluten-related disorder that causes symptoms involving the gastrointestinal tract and other organs. Pathogenesis of CD is only partially known. It had been established that ingestion of gluten proteins present in wheat and other cereals are necessary for the disease and develops in individuals genetically predisposed carrying the DQ2 or DQ8 human leukocyte antigen haplotypes. In this review, we had pay specific attention on the last discoveries regarding the three cellular components mainly involved in the development and maintenance of CD: T-cells, B-cells, and microbioma...
2017: Frontiers in Medicine
https://www.readbyqxmd.com/read/28912827/development-of-taqman-probes-targeting-the-four-major-celiac-disease-epitopes-found-in-%C3%AE-gliadin-sequences-of-spelt-triticum-aestivum-ssp-spelta-and-bread-wheat-triticum-aestivum-ssp-aestivum
#5
Benjamin Dubois, Pierre Bertin, Yordan Muhovski, Emmanuelle Escarnot, Dominique Mingeot
BACKGROUND: Celiac disease (CD) is caused by specific sequences of gluten proteins found in cereals such as bread wheat (Triticum aestivum ssp. aestivum) and spelt (T. aestivum ssp. spelta). Among them, the α-gliadins display the highest immunogenicity, with four T-cell stimulatory epitopes. The toxicity of each epitope sequence can be reduced or even suppressed according to the allelic form of each sequence. One way to address the CD problem would be to make use of this allelic variability in breeding programs to develop safe varieties, but tools to track the presence of toxic epitopes are required...
2017: Plant Methods
https://www.readbyqxmd.com/read/28905102/digestive-system-in-psoriasis-an-update
#6
REVIEW
Daniel Pietrzak, Aldona Pietrzak, Dorota Krasowska, Andrzej Borzęcki, Kinga Franciszkiewicz-Pietrzak, Beata Polkowska-Pruszyńska, Maja Baranowska, Kristian Reich
Psoriasis is a chronic inflammatory immune-mediated disorder associated and often coexisting with many other immune-related clinical conditions including those affecting the gastrointestinal tract. Data obtained from the reviewed literature suggest an association between psoriasis and pathologies of the oral cavity, both psoriasis-specific lesions, as well as non-specific, such as geographic tongue or fissured tongue. These findings show the importance of thorough examination of oral mucosa in psoriatic patients...
September 13, 2017: Archives of Dermatological Research
https://www.readbyqxmd.com/read/28899487/discovery-cloning-and-characterisation-of-proline-specific-prolyl-endopeptidase-a-gluten-degrading-thermo-stable-enzyme-from-sphaerobacter-thermophiles
#7
Radhakrishna Shetty, Mike Vestergaard, Flemming Jessen, Per Hägglund, Verena Knorr, Peter Koehler, H S Prakash, Timothy John Hobley
Gluten free products have emerged during the last decades, as a result of a growing public concern and technological advancements allowing gluten reduction in food products. One approach is to use gluten degrading enzymes, typically at low or ambient temperatures, whereas many food production processes occur at elevated temperature. We present in this paper, the discovery, cloning and characterisation of a novel recombinant thermostable gluten degrading enzyme, a proline specific prolyl endoprotease (PEP) from Sphaerobacter thermophiles...
December 2017: Enzyme and Microbial Technology
https://www.readbyqxmd.com/read/28893865/roc-king-onwards-intraepithelial-lymphocyte-counts-distribution-role-in-coeliac-disease-mucosal-interpretation
#8
Kamran Rostami, Michael N Marsh, Matt W Johnson, Hamid Mohaghegh, Calvin Heal, Geoffrey Holmes, Arzu Ensari, David Aldulaimi, Brigitte Bancel, Gabrio Bassotti, Adrian Bateman, Gabriel Becheanu, Anna Bozzola, Antonio Carroccio, Carlo Catassi, Carolina Ciacci, Alexandra Ciobanu, Mihai Danciu, Mohammad H Derakhshan, Luca Elli, Stefano Ferrero, Michelangelo Fiorentino, Marilena Fiorino, Azita Ganji, Kamran Ghaffarzadehgan, James J Going, Sauid Ishaq, Alessandra Mandolesi, Sherly Mathews, Roxana Maxim, Chris J Mulder, Andra Neefjes-Borst, Marie Robert, Ilaria Russo, Mohammad Rostami-Nejad, Angelo Sidoni, Masoud Sotoudeh, Vincenzo Villanacci, Umberto Volta, Mohammad R Zali, Amitabh Srivastava
OBJECTIVES: Counting intraepithelial lymphocytes (IEL) is central to the histological diagnosis of coeliac disease (CD), but no definitive 'normal' IEL range has ever been published. In this multicentre study, receiver operating characteristic (ROC) curve analysis was used to determine the optimal cut-off between normal and CD (Marsh III lesion) duodenal mucosa, based on IEL counts on >400 mucosal biopsy specimens. DESIGN: The study was designed at the International Meeting on Digestive Pathology, Bucharest 2015...
September 11, 2017: Gut
https://www.readbyqxmd.com/read/28892170/application-of-visible-near-infrared-spectroscopy-in-the-prediction-of-azodicarbonamide-in-wheat-flour
#9
Wenkai Che, Laijun Sun, Qian Zhang, Dan Zhang, Dandan Ye, Wenyi Tan, Lekai Wang, Changjun Dai
Azodicarbonamide is wildly used in flour industry as a flour gluten fortifier in many countries, but it was proved by some researches to be dangerous or unhealthy for people and not suitable to be added in flour. Applying a rapid, convenient, and noninvasive technique in food analytical procedure for the safety inspection has become an urgent need. This paper used Vis/NIR reflectance spectroscopy analysis technology, which is based on the physical property analysis to predict the concentration of azodicarbonamide in flour...
September 11, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28892013/polyphenols-in-raw-and-cooked-cereals-pseudocereals-legume-pasta-and-couscous
#10
Marina Carcea, Valentina Narducci, Valeria Turfani, Vittoria Giannini
Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure...
September 11, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28889132/food-allergy-and-allergic-rhinitis-in-435-asian-patients-a-descriptive-review
#11
K A Pang, K P Pang, E B Pang, Y N Tan, Y H Chan, J K Siow
OBJECTIVE: To describe the prevalence of food allergy in Asian patients with allergic rhinitis. STUDY DESIGN: A non-randomized prospectively collected patients over a three year period, with complaints of nose congestion, rhinorrhea and/or nasal discharge. RESULTS: There were 435 patients enrolled, 213 children and 222 adults. The children group had a high prevalence of allergen specific IgE to Dermatophagoides pteryonysinus (70%), Dermatophagoides farina (69%), and Blomia tropicalis (55%); followed by dogs (32%), cats (19%) and cockroaches (19%)...
August 2017: Medical Journal of Malaysia
https://www.readbyqxmd.com/read/28888460/impact-of-boiling-on-free-and-bound-phenolic-profile-and-antioxidant-activity-of-commercial-gluten-free-pasta
#12
Gabriele Rocchetti, Luigi Lucini, Giulia Chiodelli, Gianluca Giuberti, Domenico Montesano, Francesco Masoero, Marco Trevisan
Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (P<0.01) of the total phenolic content as well as FRAP reducing power and ORAC radical scavenging, with significant differences among the pasta samples considered...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28886934/transglutaminase-6-antibodies-in-gluten-neuropathy
#13
Panagiotis Zis, Dasappaiah Ganesh Rao, Ptolemaios Georgios Sarrigiannis, Pascale Aeschlimann, Daniel P Aeschlimann, David Sanders, Richard A Grünewald, Marios Hadjivassiliou
BACKGROUND: TG6 antibodies have been shown to be a marker of gluten ataxia but their presence in the context of other neurological manifestations of gluten sensitivity has not been explored. We investigated the presence of TG6 antibodies in gluten neuropathy (GN), defined as as an otherwise idiopathic peripheral neuropathy associated with serological markers of gluten sensitivity (one or more of antigliadin IgG and/or IgA, endomysial and transglutaminase-2 antibodies). METHODS: This was a cross-sectional study conducted at the Sheffield Institute of Gluten Related Diseases, Royal Hallamshire Hospital, Sheffield, UK...
August 10, 2017: Digestive and Liver Disease
https://www.readbyqxmd.com/read/28884726/-polyneuropathies-in-intestinal-diseases
#14
I V Damulin, D A Degterev
Different aspects of polyneuropathies (PN) developed due to the deficit of group B vitamins in intestinal diseases are considered. Neurological disturbances related to intestinal diseases are caused by malabsorption that leads to the deficit of some compounds extremely important for normal cell metabolism, pathological changes of mucous coat of the stomach and intestine and higher sensitivity to the plant protein gluten. Vitamin B12 deficit can lead to a number of neurological disturbances; patients with pernicious anemia most often develop myelopathy and PN...
2017: Zhurnal Nevrologii i Psikhiatrii Imeni S.S. Korsakova
https://www.readbyqxmd.com/read/28883146/draft-genome-sequence-of-the-gluten-hydrolyzing-bacterium-bacillus-subtilis-gs-188-isolated-from-wheat-sourdough
#15
B S Rashmi, Devaraja Gayathri
The draft genome sequence of Bacillus subtilis GS 188, a novel spore-forming probiotic bacterium with gluten-hydrolyzing potential, was isolated from wheat sourdough and provides deep insights into the beneficial features of this strain for its use in the preparation of gluten-reduced wheat foods for humans with celiac disease.
September 7, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28878138/stereotyped-antibody-responses-target-posttranslationally-modified-gluten-in-celiac-disease
#16
Omri Snir, Xi Chen, Moriah Gidoni, M Fleur du Pré, Yuguang Zhao, Øyvind Steinsbø, Knut Ea Lundin, Gur Yaari, Ludvig M Sollid
The role of B cells and posttranslational modifications in pathogenesis of organ-specific immune diseases is increasingly envisioned but remains poorly understood, particularly in human disorders. In celiac disease, transglutaminase 2-modified (TG2-modified; deamidated) gluten peptides drive disease-specific T cell and B cell responses, and antibodies to deamidated gluten peptides are excellent diagnostic markers. Here, we substantiate by high-throughput sequencing of IGHV genes that antibodies to a disease-specific, deamidated, and immunodominant B cell epitope of gluten (PLQPEQPFP) have biased and stereotyped usage of IGHV3-23 and IGHV3-15 gene segments with modest somatic mutations...
September 7, 2017: JCI Insight
https://www.readbyqxmd.com/read/28878121/a-tcr%C3%AE-framework-centered-codon-shapes-a-biased-t-cell-repertoire-through-direct-mhc-and-cdr3%C3%AE-interactions
#17
Kristin Støen Gunnarsen, Lene Støkken Høydahl, Louise Fremgaard Risnes, Shiva Dahal-Koirala, Ralf Stefan Neumann, Elin Bergseng, Terje Frigstad, Rahel Frick, M Fleur du Pré, Bjørn Dalhus, Knut Ea Lundin, Shuo-Wang Qiao, Ludvig M Sollid, Inger Sandlie, Geir Åge Løset
Selection of biased T cell receptor (TCR) repertoires across individuals is seen in both infectious diseases and autoimmunity, but the underlying molecular basis leading to these shared repertoires remains unclear. Celiac disease (CD) occurs primarily in HLA-DQ2.5+ individuals and is characterized by a CD4+ T cell response against gluten epitopes dominated by DQ2.5-glia-α1a and DQ2.5-glia-α2. The DQ2.5-glia-α2 response recruits a highly biased TCR repertoire composed of TRAV26-1 paired with TRBV7-2 harboring a semipublic CDR3β loop...
September 7, 2017: JCI Insight
https://www.readbyqxmd.com/read/28877470/strong-clonal-relatedness-between-serum-and-gut-iga-despite-different-plasma-cell-origins
#18
Rasmus Iversen, Omri Snir, Maria Stensland, José E Kroll, Øyvind Steinsbø, Ilma R Korponay-Szabó, Knut E A Lundin, Gustavo A de Souza, Ludvig M Sollid
Mucosal antigens induce generation of lamina propria plasma cells (PCs) that secrete dimeric immunoglobulin A (IgA) destined for transport across the epithelium. In addition, blood contains monomeric IgA. To study the relationship between mucosal and systemic antibody responses, we took advantage of celiac disease patient samples for isolation of gut PCs as well as serum IgA and IgG reactive with a gluten-derived peptide or the autoantigen transglutaminase 2. Proteomic analysis of serum IgA revealed antigen-specific V-gene preferences, which matched those found in gut PCs...
September 5, 2017: Cell Reports
https://www.readbyqxmd.com/read/28873621/exploitation-of-alfalfa-seed-medicago-sativa-l-flour-into-gluten-free-rice-cookies-nutritional-antioxidant-and-quality-characteristics
#19
Gianluca Giuberti, Gabriele Rocchetti, Samantha Sigolo, Paola Fortunati, Luigi Lucini, Antonio Gallo
In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n-3 and n-6 fatty acid contents increased linearly (p<0.05) by raising the substitution levels of rice with ASF. The hardness, the total phenolic content, the in vitro antioxidant capacity and the resistant starch increased linearly (p<0...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28873608/effects-of-alkali-on-protein-polymerization-and-textural-characteristics-of-textured-wheat-protein
#20
Ting Li, Xiao-Na Guo, Ke-Xue Zhu, Hui-Ming Zhou
The impact of alkali addition on the degree of gluten polymerization and textural characteristics of textured wheat protein was investigated. Results showed that the extrusion process increased the average molecular weight of gluten as evidenced by SDS-PAGE and SDS extractable protein. The addition of alkali not only promoted the degree of gluten polymerization, but also induced dehydroalanine-derived cross-linking. Alkali addition decreased the content of cystine and increased the contents of dehydroalanine and lanthionine...
January 15, 2018: Food Chemistry
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