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https://www.readbyqxmd.com/read/29322140/development-of-antioxidant-gliadin-particle-stabilized-pickering-high-internal-phase-emulsions-hipes-as-oral-delivery-systems-and-the-in-vitro-digestion-fate
#1
F Z Zhou, T Zeng, S W Yin, C H Tang, D B Yuan, X Q Yang
In this paper, we demonstrate for the first time the use of gliadin particles to structure algal oil (rich in DHA) and to exert chemical stability against lipid oxidation via the Pickering high internal phase emulsion (HIPE) strategy. The gliadin/chitosan colloid particles (GCCPs) were effectively adsorbed and anchored at the algal oil-water interface. Concomitantly, the particle-coated droplets as building blocks constructed a percolating 3D-network framework, endowing Pickering HIPEs with viscoelastic and self-supporting attributes...
January 11, 2018: Food & Function
https://www.readbyqxmd.com/read/29317753/influences-of-mesoporous-magnesium-calcium-silicate-on-mineralization-degradability-cell-responses-curcumin-release-from-macro-mesoporous-scaffolds-of-gliadin-based-biocomposites
#2
Sicheng Wang, Zhengrong Gu, Zhiwei Wang, Xiao Chen, Liehu Cao, Liang Cai, Quan Li, Jie Wei, Jung-Woog Shin, Jiacan Su
Macro-mesoporous scaffolds based on wheat gliadin (WG)/mesoporous magnesium calcium silicate (m-MCS) biocomposites (WMC) were developed for bone tissue regeneration. The increasing amount of m-MCS significantly improved the mesoporosity and water absorption of WMC scaffolds while slightly decreased their compressive strength. With the increase of m-MCS content, the degradability of WMC scaffolds was obviously enhanced, and the decrease of pH value could be slow down after soaking in Tris-HCl solution for different time...
January 9, 2018: Scientific Reports
https://www.readbyqxmd.com/read/29315632/food-allergen-sensitized-ccr9-lymphocytes-enhance-airways-allergic-inflammation-in-mice
#3
Laure Castan, Marie-Aude Cheminant, Luc Colas, Sophie Brouard, Antoine Magnan, Grégory Bouchaud
BACKGROUND: The mechanisms of the atopic march, characterized by a natural progression from food and cutaneous allergies to rhinitis and asthma, are still unknown. However, as several organs can be involved, chemokines and their receptors might be implicated in this process and may be instrumental factors. OBJECTIVES: We hypothesized that the T-cell gut-homing receptor CCR9 could be implicated in the evolution of allergic diseases. METHODS: We characterized the immune response and the role of CCR9 in a murine model combining food allergy to wheat gliadin and a model of acute airways inflammation in response to house dust mite...
January 9, 2018: Allergy
https://www.readbyqxmd.com/read/29315017/amylase-trypsin-inhibitors-in-wheat-and-other-cereals-as-potential-activators-of-the-effects-of-nonceliac-gluten-sensitivity
#4
Yolanda Reig-Otero, Jordi Mañes, Lara Manyes
Nonceliac gluten sensitivity (NCGS) is a gluten-related gastrointestinal disorder distinct from celiac disease (CD) and gluten allergy that is not easy to diagnose due to the lack of biomarkers. It is characterized by intestinal symptoms and extraintestinal manifestations with the consumption of gluten-containing foods. In contrast to CD, NCGS patients do not present a genetic predisposition or intestinal villi atrophy. Recent studies question the proinflammatory triggering activity of α-gliadin fraction contained in wheat, since it has been demonstrated that the amylase-trypsin inhibitors (ATIs) exert a strong activating effect on the innate immune response...
January 9, 2018: Journal of Medicinal Food
https://www.readbyqxmd.com/read/29287335/interaction-mechanisms-of-condensed-tannins-proanthocyanidins-with-wheat-gluten-proteins
#5
Audrey L Girard, Scott R Bean, Michael Tilley, Sherry L Adrianos, Joseph M Awika
Proanthocyanidins (PA) crosslink wheat gluten, increasing its polymer size and strength. However, mechanisms behind these interactions are unknown. This study used PA of different MW profiles (mean degree of polymerization 8.3 and 19.5) to investigate how PA polymerize gluten. The higher MW PA had greater binding affinity for both glutenins and gliadins than lower MW PA, whereas both PA precipitated glutenins more efficiently than gliadins. The PA preferentially bound the largest of the protein fractions available: high MW glutenin subunits (HMW-GS) over low MW-GS, and ω-gliadins over α- and γ-gliadins...
April 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29281279/response-to-comment-by-calderon-de-la-barca-and-sigala-robles-on-microbial-transglutaminase-used-in-bread-preparation-at-standard-bakery-concentrations-does-not-increase-immunodetectable-amounts-of-deamidated-gliadin
#6
Andreas Heil, Keiichi Yokoyama, Yoshiyuki Kumazawa, Martin Hils
To our publication "Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin" in Journal of Agricultural and Food Chemistry 2017 Aug 16;65(32):6982-6990 we received a comment by Calderon de la Barca an Sigala-Robles. Essentially the authors question the sense of analyzing MTG-treated bread in relation to celiac disease (because celiac patients do not eat bread) and also the technique of Western blotting we applied...
December 27, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29281271/comment-on-microbial-transglutaminase-used-in-bread-preparation-at-standard-bakery-concentrations-does-not-increase-immunodetectable-amounts-of-deamidated-gliadin
#7
Ana María Calderón De La Barca, Rodrigo Sigala-Robles
Concerns about the article by Heil, A.; Ohsam, J.; van Genugten, B.; Diez, O.; Yokoyama, K.; Kumazawa, Y.; Pasternack, R.; Hils, M. Microbial transglutaminase used in bread preparation at standard bakery concentrations does not increase immunodetectable amounts of deamidated gliadin. J Agric Food Chemistry. 2017, 65, 6982-6990.
December 27, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29277903/impact-of-food-processing-and-simulated-gastro-intestinal-digestion-on-gliadin-immunoreactivity-in-rolls
#8
Bartosz Brzozowski
BACKGROUND: Enzymatic modification of wheat proteins during dough fermentation, and its digestion supported by peptidases of microbiological origin can cause degradation of important peptides in the pathogenesis of coeliac disease. However, baking bread and the high temperature associated with could change a physicochemical and immunological properties of proteins. Thermal changes in spatial structure of proteins and its hydrolysis can lead to masking or degrading immunoreactive peptides...
December 25, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29258439/production-and-molecular-characterization-of-bread-wheat-lines-with-reduced-amount-of-%C3%AE-type-gliadins
#9
Francesco Camerlengo, Francesco Sestili, Marco Silvestri, Giuseppe Colaprico, Benedetta Margiotta, Roberto Ruggeri, Roberta Lupi, Stefania Masci, Domenico Lafiandra
BACKGROUND: Among wheat gluten proteins, the α-type gliadins are the major responsible for celiac disease, an autoimmune disorder that affects about 1% of the world population. In fact, these proteins contain several toxic and immunogenic epitopes that trigger the onset of the disease. The α-type gliadins are a multigene family, encoded by genes located at the complex Gli-2 loci. RESULTS: Here, three bread wheat deletion lines (Gli-A2, Gli-D2 and Gli-A2/Gli-D2) at the Gli-2 loci were generated by the introgression in the bread wheat cultivar Pegaso of natural mutations, detected in different bread wheat cultivars...
December 19, 2017: BMC Plant Biology
https://www.readbyqxmd.com/read/29241120/a-study-on-the-association-of-mood-disorders-and-gluten-related-diseases
#10
Brunetta Porcelli, Valeria Verdino, Fabio Ferretti, Nicola Bizzaro, Lucia Terzuoli, Francesca Cinci, Letizia Bossini, Andrea Fagiolini
Our study aimed to evaluate the presence of antibodies related to gluten intolerance in patients with mood disorders. A total of 60 patients with a diagnosis of bipolar disorder or depressive disorder were recruited. Fourty-eight subjects randomly selected among unrelated family members were included as controls. Celiac disease-associated antibodies were assayed both in the patients and controls. Mean values of IgA/IgG anti-gliadin antibodies, IgA/IgG anti-deamidated gliadin peptide antibodies and IgA anti-transglutaminase (tTG) antibodies were not different between patients and controls...
December 6, 2017: Psychiatry Research
https://www.readbyqxmd.com/read/29216605/gluten-peptides-drive-healthy-and-celiac-monocytes-toward-an-m2-like-polarization
#11
Amelia Barilli, Federica Gaiani, Barbara Prandi, Martina Cirlini, Filippo Ingoglia, Rossana Visigalli, Bianca Maria Rotoli, Nicola de'Angelis, Stefano Sforza, Gian Luigi de'Angelis, Valeria Dall'Asta
Celiac disease (CD) is an immune-mediated enteropathy triggered by ingested gluten in genetically susceptible individuals and sustained by both adaptive and innate immune responses. Recent studies in murine macrophages demonstrated that the activation of arginase (ARG) metabolic pathway by gluten peptides contributes to the modulation of intestinal permeability in vitro. Here we characterize the effects of gluten on arginine metabolism and cell polarization in human monocytes from both healthy and CD subjects; both a simplified enzymatic digestion of gliadin and a physiological digestion of whole wheat have been tested...
November 5, 2017: Journal of Nutritional Biochemistry
https://www.readbyqxmd.com/read/29216512/interaction-between-cereal-%C3%AE-glucan-and-proteins-in-solution-and-at-interfaces
#12
Claudia Zielke, Yi Lu, Romane Poinsot, Lars Nilsson
Cereal β-glucan is well known for its beneficial health effects, such as lowering of blood cholesterol values and a reduced risk of coronary heart disease. These effects are often discussed in relation to the dissolution and aggregation behavior of the β-glucan during human digestion. Furthermore, potential proteinaceous material present is believed to have an important impact on the formation of viscous slurries during digestion and might influence the aggregation behavior of the β-glucan. Therefore, the interaction and aggregation behavior of a β-glucan isolate (OBC90) with two different proteins (gliadin and whey protein) was investigated in solution at different pH with regards to kinetics of aggregation and protein/β-glucan ratio and at interfaces...
November 24, 2017: Colloids and Surfaces. B, Biointerfaces
https://www.readbyqxmd.com/read/29204878/gliadins-from-wheat-grain-an-overview-from-primary-structure-to-nanostructures-of-aggregates
#13
REVIEW
Reiko Urade, Nobuhiro Sato, Masaaki Sugiyama
Gliadins are well-known wheat grain proteins, particularly important in food science. They were studied as early as the 1700s. Despite their long history, it has been difficult to identify their higher-order structure as they aggregate in aqueous solution. Consequently, most studies have been performed by extracting the proteins in 70% ethanol or dilute acidic solutions. The carboxy-terminal half of α- and γ-gliadins have α-helix-rich secondary structures stabilized with intramolecular disulfide bonds, which are present in either aqueous ethanol or pure water...
December 4, 2017: Biophysical Reviews
https://www.readbyqxmd.com/read/29168584/hemolysis-and-iga-antibodies-against-tissue-transglutaminase-when-are-antibody-test-results-no-longer-reliable
#14
Johannes Wolf, Norman Haendel, Johannes Remmler, Carl Elias Kutzner, Thorsten Kaiser, Thomas Mothes
BACKGROUND: Antibodies against tissue transglutaminase (TTG) of isotype IgA (IgA-aTTG) represent reliable diagnostic markers to confirm or exclude celiac disease (CD). Hemolysis (HL) is an important pre-analytical factor. HL can be quantified as HL index (HI) correlating with the concentration of free hemoglobin. TTG is abundant in erythrocytes and released upon HL. In immunoassays, the released TTG may interfere with binding of IgA-aTTG to the coated TTG. METHODS: We selected 17 HL-free sera from children with biopsy-confirmed CD: 7 with low-positive (1-5 multiples of upper limit of normal [×ULN]), 5 with intermediate (5-10 × ULN) and 5 with high IgA-aTTG (10-15 × ULN)...
November 23, 2017: Journal of Clinical Laboratory Analysis
https://www.readbyqxmd.com/read/29162372/genetics-environment-and-asthma-associated-with-celiac-disease-in-the-extended-family-of-an-affected-child
#15
R Sigala-Robles, S V Aguayo-Patrón, A M Calderón de la Barca
INTRODUCTION: Celiac disease (CD) is an autoimmune enteropathy associated with gluten ingestion. In extended families of celiac patients that live in close proximity of one another, shared genetic and environmental factors can predispose them to CD. AIM: The aim of this study was to provide evidence about the genetic and environmental factors involved in the development of CD in the extended family of a pediatric patient. METHODS: The medical history, environmental conditions, and participant weight, height, and peripheral blood samples were evaluated...
November 18, 2017: Revista de Gastroenterología de México
https://www.readbyqxmd.com/read/29159680/vitamin-d3-versus-gliadin-a-battle-to-the-last-tight-junction
#16
EDITORIAL
Alice Scricciolo, Leda Roncoroni, Vincenza Lombardo, Francesca Ferretti, Luisa Doneda, Luca Elli
No abstract text is available yet for this article.
November 20, 2017: Digestive Diseases and Sciences
https://www.readbyqxmd.com/read/29131356/gluten-sensitivities-and-the-allergist-threshing-the-grain-from-the-husks
#17
REVIEW
J G Burkhardt, A Chapa-Rodriguez, S L Bahna
"Gluten sensitivity" has become commonplace among the public. Wheat allergy (WA) and celiac disease (CD) are well-defined entities, but are becoming a fraction of individuals following a gluten-free diet. WA has a prevalence of <0.5%. Wheat, specifically its omega-5 gliadin fraction, is the most common allergen implicated in food-dependent, exercise-induced anaphylaxis. CD is a non-IgE hypersensitivity to certain cereal proteins: gluten in wheat, secalin in rye, hordein in barley, and to a lesser extent avenin in oat...
November 13, 2017: Allergy
https://www.readbyqxmd.com/read/29123180/the-gliadin-peptide-31-43-exacerbates-kainate-neurotoxicity-in-epilepsy-models
#18
Elisabetta Gerace, Francesco Resta, Elisa Landucci, Daniela Renzi, Alessio Masi, Domenico E Pellegrini-Giampietro, Antonio Calabrò, Guido Mannaioni
Many neurological disorders of gluten-related diseases (GRD), not directly referable to the gastrointestinal tract, have been reported in association with celiac disease (CD), including ataxia, neuropathy and epilepsy. In particular, people with epilepsy diagnosed with CD seems to be characterized by intractable seizure. In these patients, gluten restriction diet has resulted in a reduction of both seizure frequency and antiepileptic medication. Many hypotheses have been suggested, however, molecular mechanisms that associates GRD and epileptogenesis are yet unknown...
November 9, 2017: Scientific Reports
https://www.readbyqxmd.com/read/29116352/a-multiplex-competitive-elisa-for-the-detection-and-characterization-of-gluten-in-fermented-hydrolyzed-foods
#19
Rakhi Panda, Marc Boyer, Eric A E Garber
A novel competitive ELISA was developed utilizing the G12, R5, 2D4, MIoBS, and Skerritt antibody-HRP conjugates employed in nine commercial ELISA test kits that are routinely used for gluten detection. This novel multiplex competitive ELISA simultaneously measures gliadin-, deamidated gliadin-, and glutenin-specific epitopes. The assay was used to evaluate 20 wheat beers, 20 barley beers, 6 barley beers processed to reduce gluten, 15 soy sauces, 6 teriyaki sauces, 6 Worcestershire sauces, 6 vinegars, and 8 sourdough breads...
November 7, 2017: Analytical and Bioanalytical Chemistry
https://www.readbyqxmd.com/read/29082741/point-of-care-testing-for-paediatric-coeliac-disease-in-the-new-espghan-era
#20
Michelle Shui Yee Lau, David S Sanders
One of the challenges in coeliac disease is the significant under-diagnosis despite the increasing prevalence and international guidelines for serological screening in appropriate patient cohorts. Several point-of-care tests for coeliac disease have been developed over the past decade with the aim of improving case detection using rapid and convenient testing. Most point-of-care tests, such as Biocard, detect anti-tissue transglutaminase (tTG) IgA antibodies, whereas Simtomax uniquely detects anti-deamidated gliadin peptide (DGP) IgA/IgG antibodies...
November 2017: Revista Española de Enfermedades Digestivas
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