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https://www.readbyqxmd.com/read/28545781/tests-for-serum-transglutaminase-and-endomysial-antibodies-do-not-detect-most-patients-with-celiac-disease-and-persistent-villous-atrophy-on-gluten-free-diets-a-meta-analysis
#1
Jocelyn A Silvester, Satya Kurada, Andrea Szwajcer, Ciarán P Kelly, Daniel A Leffler, Donald R Duerksen
BACKGROUND & AIMS: Tests to measure serum endomysial antibodies (EMA) and antibodies to tissue transglutaminase (tTG) were developed to screen for celiac disease in patients consuming gluten. However, they are commonly used to monitor patients on a gluten-free diet (GFD). We conducted a meta-analysis to assess the sensitivity and specificity of tTG IgA and EMA IgA assays in identifying patients with celiac disease who have persistent villous atrophy despite a GFD. METHODS: We searched PUBMED, EMBASE, BIOSIS, SCOPUS, clinicaltrials...
May 22, 2017: Gastroenterology
https://www.readbyqxmd.com/read/28543050/effects-of-carrot-pomace-powder-and-a-mixture-of-pectin-and-xanthan-on-the-quality-of-gluten-free-batter-and-cakes
#2
Mahsa Majzoobi, Zahra Vosooghi Poor, Gholamreza Mesbahi, Jalal Jamalian, Asgar Farahnaky
Carrot pomace powder (CPP) is a valuable by-product of carrot processing containing nutrients and fibre and can be utilized for enrichment of gluten-free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20 and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten-free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPas for the control to > 7000 mPas for 30%CCP+HC sample...
May 20, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28542044/anti-transglutaminase-6-antibody-development-in-children-with-celiac-disease-correlates-with-duration-of-gluten-exposure
#3
Luigina De Leo, Daniel Aeschlimann, Marios Hadjivassiliou, Pascale Aeschlimann, Nicola Salce, Serena Vatta, Fabiana Ziberna, Giorgio Cozzi, Stefano Martelossi, Alessandro Ventura, Tarcisio Not
OBJECTIVES: Antibodies against transglutaminase 6 (anti-TG6) have been implicated in neurological manifestations in adult patients with genetic-gluten intolerance and it is unclear whether autoimmunity to TG6 develops following prolonged gluten exposure. We measured the anti-TG6 in children with celiac disease (CD) at the diagnosis time to establish a correlation between these autoantibodies and the duration of gluten exposure. We investigated a correlation between anti-TG6 and the presence of neurological disorders...
May 24, 2017: Journal of Pediatric Gastroenterology and Nutrition
https://www.readbyqxmd.com/read/28538871/what-do-cochrane-systematic-reviews-say-about-interventions-for-autism-spectrum-disorders
#4
Larissa Lyra, Luiz Eduardo Rizzo, Camila Sá Sunahara, Daniela Vianna Pachito, Carolina de Oliveira Cruz Latorraca, Ana Luiza Cabrera Martimbianco, Rachel Riera
CONTEXT AND OBJECTIVE: Autism spectrum disorders (ASDs) include autistic disorder, Asperger's disorder and pervasive developmental disorder. The manifestations of ASDs can have an important impact on learning and social functioning that may persist during adulthood. The aim here was to summarize the evidence from Cochrane systematic reviews on interventions for ASDs. DESIGN AND SETTING: Review of systematic reviews, conducted within the Discipline of Evidence-Based Medicine, Escola Paulista de Medicina, Universidade Federal de São Paulo...
March 2017: São Paulo Medical Journal, Revista Paulista de Medicina
https://www.readbyqxmd.com/read/28535873/similar-responses-of-intestinal-t-cells-from-untreated-children-and-adults-with-celiac-disease-to-deamidated-gluten-epitopes
#5
Melinda Ráki, Shiva Dahal-Koirala, Hao Yu, Ilma R Korponay-Szabó, Judit Gyimesi, Gemma Castillejo, Jørgen Jahnsen, Shuo-Wang Qiao, Ludvig M Sollid
BACKGROUND & AIMS: Celiac disease is a chronic small intestinal inflammatory disorder mediated by an immune response to gluten peptides in genetically susceptible individuals. Celiac disease is often diagnosed in early childhood, but some patients receive a diagnosis late in life. It is uncertain whether pediatric celiac disease is distinct from adult celiac disease. It has been proposed that gluten-reactive T cells in children recognize deamidated and native gluten epitopes, whereas T cells from adults only recognize deamidated gluten peptides...
May 20, 2017: Gastroenterology
https://www.readbyqxmd.com/read/28534590/generation-of-wheat-gluten-hydrolysates-with-dipeptidyl-peptidase-iv-dpp-iv-inhibitory-properties
#6
A B Nongonierma, M Hennemann, S Paolella, R J FitzGerald
Wheat gluten, a Pro-rich dietary protein, was investigated for its potential to produce dipeptidyl peptidase IV (DPP-IV) inhibitory peptides during enzymatic hydrolysis with Debitrase HYW20. Nine gluten hydrolysates (H1-H9) were generated using a 2 factor × 3 level design of experiments (DOE) including the incubation temperature (40, 50 and 60 °C) and the enzyme: substrate ratio (E : S, 0.5, 1.0 and 1.5% (w/w)). Their DPP-IV half maximal inhibitory concentration (IC50) ranged from 0.24 ± 0.02 (H9) to 0...
May 23, 2017: Food & Function
https://www.readbyqxmd.com/read/28533921/thiol-disulphide-homeostasis-in-celiac-disease
#7
Mustafa Kaplan, Ihsan Ates, Mahmut Yuksel, Yasemin Ozderin Ozin, Murat Alisik, Ozcan Erel, Ertugrul Kayacetin
AIM: To determine dynamic thiol/disulphide homeostasis in celiac disease and to examine the associate with celiac autoantibodies and gluten-free diet. METHODS: Seventy three patients with celiac disease and 73 healthy volunteers were enrolled in the study. In both groups, thiol/disulphide homeostasis was examined with a new colorimetric method recently developed by Erel and Neselioglu. RESULTS: In patients with celiac disease, native thiol (P = 0...
May 6, 2017: World Journal of Gastrointestinal Pharmacology and Therapeutics
https://www.readbyqxmd.com/read/28532727/experiences-and-own-management-regarding-residual-symptoms-among-people-with-coeliac-disease
#8
Lisa Ring Jacobsson, Anna Milberg, Katarina Hjelm, Maria Friedrichsen
CONTEXT: Between 7% and 30% of people with treated coeliac disease suffer from residual symptoms, and there is a knowledge gap about their own management of these symptoms. AIM: To explore experiences and management concerning residual symptoms despite a gluten-free diet in people with coeliac disease. METHODS: A qualitative explorative design with semi-structured interviews with 22 adults with coeliac disease in Sweden. Data were analysed using qualitative content analysis...
June 2017: Applied Nursing Research: ANR
https://www.readbyqxmd.com/read/28532148/gluten-free-sources-of-fermentable-extract-effect-of-temperature-and-germination-time-on-quality-attributes-of-teff-eragrostis-tef-zucc-trotter-malt-and-wort
#9
Lidia Di Ghionno, Eung Gwan Lee, Ombretta Marconi, Christopher J Rice, Valeria Sileoni, Giuseppe Perretti
This study was conducted to evaluate the behavior of a white teff variety called Witkop during malting by using different parameters (germination temperature and duration) and to identify the best malting program. Samples were evaluated for standard quality malt and wort attributes, pasting characteristics, β-glucan and arabinoxylan content and sugar profile. It was concluded that malting teff at 24°C for 6 days produced acceptable malt in terms of quality attributes and sugar profile for brewing. The main attributes were: 80...
May 22, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28531574/the-weekly-economic-burden-of-a-gluten-free-diet
#10
Stamatina Panagiotou, Meropi Kontogianni
No abstract text is available yet for this article.
June 2016: Clinical Nutrition ESPEN
https://www.readbyqxmd.com/read/28531573/a-cost-comparison-between-gluten-free-and-conventional-foods
#11
Stamatina Panagiotou, Meropi Kontogianni
No abstract text is available yet for this article.
June 2016: Clinical Nutrition ESPEN
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
#12
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
#13
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
#14
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/28526915/dietary-behaviors-in-psoriasis-patient-reported-outcomes-from-a-u-s-national-survey
#15
Ladan Afifi, Melissa J Danesh, Kristina M Lee, Kevin Beroukhim, Benjamin Farahnik, Richard S Ahn, Di Yan, Rasnik K Singh, Mio Nakamura, John Koo, Wilson Liao
INTRODUCTION: Psoriasis patients demonstrate high interest in the role of diet on their skin condition. However, data are lacking to describe dietary interventions among psoriasis patients and associated outcomes. This study aims to identify common dietary habits, interventions and perceptions among patients with psoriasis, and to examine patient-reported skin outcomes in response to these interventions. METHODS: We administered a 61-question survey to the National Psoriasis Foundation membership asking psoriasis patients about dietary habits, modifications, skin responses, and perceptions...
May 19, 2017: Dermatology and Therapy
https://www.readbyqxmd.com/read/28526528/gluten-degrading-bacteria-are-present-in-the-human-small-intestine-of-healthy-volunteers-and-celiac-patients
#16
Alexandra R Herrán, Jénifer Pérez-Andrés, Alberto Caminero, Esther Nistal, Santiago Vivas, José María Ruiz de Morales, Javier Casqueiro
Gluten is the only known environmental factor that triggers celiac disease. Several studies have described an imbalance between the intestinal microbiota of different individuals based on diagnoses. Moreover, recent studies have suggested that human bacteria may play an important role in gluten hydrolysis. However, there has been no research focusing on the small intestine. This study aimed to characterize the adult small intestine microbiota possibly implicated in gluten hydrolysis. Duodenal biopsies from different diagnosed individuals were cultured in a gluten-containing medium, and the grown microbiota was analyzed by culture dependent/independent methods...
May 16, 2017: Research in Microbiology
https://www.readbyqxmd.com/read/28524056/dermatitis-herpetiformis-and-bone-mineral-density-analysis-of-a-french-cohort-of-53-patients
#17
Coralie Lheure, Saskia Ingen-Housz-Oro, Sandra Guignard, Rachida Inaoui, Brigitte Jolivet, Xavier Chevalier, Pierre Wolkenstein, Bruno Fautrel, Oliver Chosidow
The characteristics of patients with dermatitis herpetiformis (DH) in France is poorly documented. Furthermore, the risk of fractures and bone mineral density (BMD) in DH remain under-described, and recommendations for systematic screening for osteoporosis in DH are lacking. To describe the characteristics of DH in a large French cohort and evaluate the association between BMD and features of osteoporosis. Patients were recruited from the French Association of Gluten Intolerants (AFDIAG) and a single university dermatology department...
May 19, 2017: European Journal of Dermatology: EJD
https://www.readbyqxmd.com/read/28522999/fermentation-ph-modulates-the-size-distributions-and-functional-properties-of-gluconobacter-albidus-tmw-2-1191-levan
#18
Tharalinee Ua-Arak, Frank Jakob, Rudi F Vogel
Bacterial levan has gained an increasing interest over the last decades due to its unique characteristics and multiple possible applications. Levan and other exopolysaccharides (EPSs) production are usually optimized to obtain the highest concentration or yield while a possible change of the molecular size and mass during the production process is mostly neglected. In this study, the molar mass and radius of levan samples were monitored during fermentations with the food-grade, levan-producing acetic acid bacterium Gluconobacter (G...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28515404/insolubility-and-alteration-of-allergenic-activity-of-wheat-proteins-in-processed-foods
#19
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/28514313/clinical-and-biological-correlations-in-celiac-disease-in-children-the-prospective-single-experience-of-a-romanian-tertiary-center-a-case-control-study-strobe-compliant-study
#20
Cristina Oana Marginean, Lorena Elena Meliţ, Roxana-Cristina Mareş, Maria Oana Mărginean, Septimiu Voidăzan, Minodora Dobreanu
Celiac disease-a chronic inflammatory disease of the intestine-is triggered by gluten or associated protein consumption.The aim of our study was to assess the sensitivity, specificity of the combined anti-transglutaminase 2 (TG2)/deamidated gliadin peptide antibodies (DGP), and antiendomisium antibodies (EMA), to determine the distribution of HLA-DQ2/DQ8 for the 140 tested patients, and also to evaluate the clinical and laboratory characteristics of patients admitted with the suspicion of celiac disease (CD)...
May 2017: Medicine (Baltimore)
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