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Gluten tolerance

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https://www.readbyqxmd.com/read/28035551/agy-a-novel-egg-yolk-derived-anti-gliadin-antibody-is-safe-for-patients-with-celiac-disease
#1
Dory A Sample, Hoon H Sunwoo, Hien Q Huynh, Heather L Rylance, Cheri L Robert, Bi-Wen Xu, Sung H Kang, Naiyana Gujral, Levinus A Dieleman
BACKGROUND: Celiac disease (CD) is a gluten-triggered autoimmune disorder of the small intestine. A lifelong gluten-free diet (GFD) is the only approved treatment; however, strict adherence is difficult and many suffer from inadvertent gluten exposure. Oral egg yolk anti-gliadin antibody (AGY) is a novel treatment to neutralize gluten and may improve the efficacy of the GFD. AIMS: To determine the safety, tolerability, and potential efficacy of AGY in patients with CD...
December 29, 2016: Digestive Diseases and Sciences
https://www.readbyqxmd.com/read/28017986/incorporation-of-carrot-pomace-powder-in-wheat-flour-effect-on-flour-dough-and-cookie-characteristics
#2
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/27990287/coeliac-disease-a-unique-model-for-investigating-broken-tolerance-in-autoimmunity
#3
REVIEW
Melinda Y Hardy, Jason A Tye-Din
Coeliac disease, a prevalent immune-mediated enteropathy driven by dietary gluten, provides an exceptional human model to dissect the genetic, environmental and immunologic factors operating in autoimmunity. Despite the causative antigen being an exogenous food protein, coeliac disease has many features in common with autoimmune disease including a strong HLA class II association and the presence of pathogenic CD4(+) T cells and autoantibodies. CD8(+) intraepithelial lymphocytes specifically target and destroy intestinal epithelium in response to stress signals and not a specific antigen...
November 2016: Clinical & Translational Immunology
https://www.readbyqxmd.com/read/27979231/comparative-study-on-the-freeze-stability-of-yeast-and-chemical-leavened-steamed-bread-dough
#4
Pei Wang, Runqiang Yang, Zhenxin Gu, Xueming Xu, Zhengyu Jin
The present study comparatively evaluated the evolution of yeast and chemical leavened steamed bread dough (YLD/CLD) quality during freeze/thaw (FT) cycles. The steamed bread quality of CLD was more freeze-stable than that of the YLD after 3 FT cycles. Decreased yeast viability contributed to the loss of gassing power in YLD while no significant differences were observed for CLD during FT cycles. However, faster gas release rate in frozen CLD indicated gas retention loss due to the distortion of gluten network...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27830928/oral-iron-absorption-test-with-ferrous-bisglycinate-chelate-in-children-with-celiac-disease-preliminary-results
#5
Giuseppe A Mazza, Luisa Pedrelli, Elisabetta Battaglia, Laura Giancotti, Roberto Miniero
BACKGROUND: Celiac disease (CD) is an immunologically-mediated enteropathy resulting in small-bowel mucosal villous atrophy with crypt hyperplasia. Iron malabsorption is usually observed in CD. Only few studies investigated oral iron absorption in subjects with gastrointestinal diseases and Iron Deficiency Anemia (IDA), using the oral iron absorption test (OIAT). We considered useful to investigate the OIAT, using Ferrous Bisglycinate Chelate (FBC), in patients with CD at diagnosis or on Gluten Free Diet (GFD) from at least 1 year...
November 10, 2016: Minerva Pediatrica
https://www.readbyqxmd.com/read/27794703/how-your-date-of-birth-may-determine-your-gluten-tolerance
#6
(no author information available yet)
The season in which you were born and even your place of birth could affect your risk of developing childhood coeliac disease.
September 7, 2016: Nursing Standard
https://www.readbyqxmd.com/read/27746327/exposure-assessment-to-fumonisins-b1-b2-and-b3-through-consumption-of-gluten-free-foodstuffs-intended-for-people-affected%C3%A2-by%C3%A2-celiac-disease
#7
Francesco Esposito, Evelina Fasano, Gelsomina Scognamiglio, Antonio Nardone, Maria Triassi, Teresa Cirillo
Fumonisins are mycotoxins produced by Fusarium species and affecting maize crops. Some analogues of fumonisins are known for their toxic and possible carcinogenic effects on humans and animals. Because of their occurrence in corn-based food, diet is the main source of exposure to these mycotoxins, especially among people affected by celiac disease. Hence, the purpose of this paper was to evaluate the amount of fumonisins B1, B2 and B3 in maize-based products and to assess the exposure of people affected by celiac disease to fumonisins...
November 2016: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/27633005/improved-quantitation-of-gluten-in-wheat-starch-for-celiac-disease-patients-by-gel-permeation-high-performance-liquid-chromatography-with-fluorescence-detection-gp-hplc-fld
#8
Katharina Anne Scherf, Herbert Wieser, Peter Koehler
Purified wheat starch (WSt) is commonly used in gluten-free products for celiac disease (CD) patients. It is mostly well-tolerated, but doubts about its safety for CD patients persist. One reason may be that most ELISA kits primarily recognize the alcohol-soluble gliadin fraction of gluten, but insufficiently target the alcohol-insoluble glutenin fraction. To address this problem, a new sensitive method based on the sequential extraction of gliadins, glutenins, and gluten from WSt followed by gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD) was developed...
October 12, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27620516/dental-and-oral-considerations-in-pediatric-celiac-disease
#9
Sara Karlin, Ellen Karlin, Timothy Meiller, Nasir Bashirelahi
Celiac disease (CD) is the world's most common genetic food intolerance disorder. Children with celiac disease cannot tolerate gluten, a storage protein in wheat, rye, and barley. The first recognizable symptom in children is often an oral manifestation, rather than the typical gastrointestinal symptoms. The purpose of this paper is to review the oral and dental manifestations of CD to help pediatric dentists identify and refer atypically symptomatic patients to their pediatricians.
2016: Journal of Dentistry for Children
https://www.readbyqxmd.com/read/27616442/effect-of-condensed-tannin-profile-on-wheat-flour-dough-rheology
#10
Audrey L Girard, M Elena Castell-Perez, Scott R Bean, Sherry L Adrianos, Joseph M Awika
Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat flour was evaluated using mixograph, large (TA.XT2i) and small (HAAKE Rheostress 6000) deformation rheometry. Sorghum PA (93% polymeric) more effectively (p < 0.05) strengthened both glutens than grape seed PA (45% polymeric), without reducing gluten extensibility...
October 5, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27579860/macrophage-mediated-gliadin-degradation-and-concomitant-il-27-production-drive-il-10-and-ifn-%C3%AE-secreting-tr1-like-cell-differentiation-in-a-murine-model-for-gluten-tolerance
#11
M A van Leeuwen, L M M Costes, L A van Berkel, Y Simons-Oosterhuis, M F du Pré, A E Kozijn, H C Raatgeep, D J Lindenbergh-Kortleve, N van Rooijen, F Koning, J N Samsom
Celiac disease is caused by inflammatory T-cell responses against the insoluble dietary protein gliadin. We have shown that, in humanized mice, oral tolerance to deamidated chymotrypsin-digested gliadin (CT-TG2-gliadin) is driven by tolerogenic interferon (IFN)-γ- and interleukin (IL)-10-secreting type 1 regulatory T-like cells (Tr1-like cells) generated in the spleen but not in the mesenteric lymph nodes. We aimed to uncover the mechanisms underlying gliadin-specific Tr1-like-cell differentiation and hypothesized that proteolytic gliadin degradation by splenic macrophages is a decisive step in this process...
August 31, 2016: Mucosal Immunology
https://www.readbyqxmd.com/read/27548732/the-effects-of-a-gluten-free-diet-versus-a-hypocaloric-diet-among-patients-with-fibromyalgia-experiencing-gluten-sensitivity-like-symptoms-a-pilot-open-label-randomized-clinical-trial
#12
Mahmoud Slim, Elena P Calandre, Juan M Garcia-Leiva, Fernando Rico-Villademoros, Rocio Molina-Barea, Carmen M Rodriguez-Lopez, Piedad Morillas-Arques
BACKGROUND AND AIMS: Patients with fibromyalgia frequently present with symptoms similar to those experienced by patients with gluten-related disorders, raising the possibility that a subgroup of these patients could be experiencing underlying gluten sensitivity. This study aimed to evaluate the effects of a gluten-free diet (GFD) compared with a hypocaloric diet (HCD) among patients with fibromyalgia. METHODS: Adult patients diagnosed with fibromyalgia were randomly allocated to receive a GFD or a HCD over a 24-week period...
August 19, 2016: Journal of Clinical Gastroenterology
https://www.readbyqxmd.com/read/27489554/nutritional-and-sensory-evaluation-of-injera-prepared-from-tef-and-eragrostis-curvula-schrad-nees-flours-with-sorghum-blends
#13
Habteab M Ghebrehiwot, Hussein A Shimelis, Kevin P Kirkman, Mark D Laing, Tafadzwanashe Mabhaudhi
Injera is a fermented, sour bread consumed as a staple food in Eritrea and Ethiopia. The bread can be prepared from various cereals but tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. This study assessed the acceptability of injera prepared using grains of a closely related but underutilized grass, Eragrostis curvula (Schrad.) Nees. The nutritive value of the grains was compared and the sensory attributes of injera made from flours of tef (control) and E. curvula, each combined with 0, 5, and 10% of sorghum flour, were assessed using a tasting panel...
2016: Frontiers in Plant Science
https://www.readbyqxmd.com/read/27362724/-design-of-a-genomic-environmental-microbial-and-metabolomic-study-on-celiac-disease-an-approach-to-the-future-of-personalized-prevention-of-celiac-disease
#14
Gloria Serena, Maureen M Leonard, Stephanie Camhi, Tania B Huedo-Medina, Alessio Fasano
Over recent years we have seen rising many clinical and scientific innovations about celiac disease (CE), however the most important innovation that will contribute to change the future of the research and clinic in this field is the natural history of the disease. For many years it has been though that a genetic predisposition and the exposure to gluten were necessary and sufficient to develop CE. Recent studies, however, suggest that the loss of tolerance to gluten may occur in any moment of life upon certain conditions...
June 2016: Recenti Progressi in Medicina
https://www.readbyqxmd.com/read/27331917/modern-management-of-irritable-bowel-syndrome-more-than-motility
#15
Jan Tack, Tim Vanuytsel, Maura Corsetti
In the treatment of irritable bowel syndrome (IBS), loperamide seems efficacious for diarrhea and ispaghula for constipation, while musculotropic spasmolytics may relieve abdominal pain. Antidepressants were found to be efficacious for abdominal pain, but their tolerance may be problematic and the therapeutic effect varied largely between trials. While meta-analyses suggest efficacy of probiotics as a group, the quality of the trials is often suboptimal and there is large variability. Lubiprostone, a chloride channel activator, and linaclotide, a guanylyl cyclase-C agonist, showed favorable effects on multiple symptoms in IBS with constipation...
2016: Digestive Diseases
https://www.readbyqxmd.com/read/27321352/nutritional-therapy-facing-the-gap-between-coeliac-disease-and-gluten-free-food
#16
Martina Foschia, Stefan Horstmann, Elke K Arendt, Emanuele Zannini
The market of gluten-free bakery products is considerably growing since better diagnostic methods allow identifying an increasing number of people suffering coeliac disease and other gluten-related disorders such as dermatitis herpetiformis, gluten ataxia, wheat allergy and non-coeliac gluten sensitivity. The only and safe treatment available nowadays for these types of disorders is to follow a strict and permanent lifelong gluten-free diet. Beside the people needing to follow a gluten-free diet for health reasons, a new segment of consumers has arisen who consume gluten-free products as a lifestyle choice...
December 19, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27242844/gibberellin-deficiency-confers-both-lodging-and-drought-tolerance-in-small-cereals
#17
Sonia Plaza-Wüthrich, Regula Blösch, Abiel Rindisbacher, Gina Cannarozzi, Zerihun Tadele
Tef [Eragrostis tef (Zucc.) Trotter] and finger millet [Eleusine coracana Gaertn] are staple cereal crops in Africa and Asia with several desirable agronomic and nutritional properties. Tef is becoming a life-style crop as it is gluten-free while finger millet has a low glycemic index which makes it an ideal food for diabetic patients. However, both tef and finger millet have extremely low grain yields mainly due to moisture scarcity and susceptibility of the plants to lodging. In this study, the effects of gibberellic acid (GA) inhibitors particularly paclobutrazol (PBZ) on diverse physiological and yield-related parameters were investigated and compared to GA mutants in rice (Oryza sativa L...
2016: Frontiers in Plant Science
https://www.readbyqxmd.com/read/27020288/exopolysaccharides-produced-by-lactic-acid-bacteria-from-health-promoting-benefits-to-stress-tolerance-mechanisms
#18
REVIEW
Graziano Caggianiello, Michiel Kleerebezem, Giuseppe Spano
A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular polysaccharides, with various chemical compositions and properties. Polysaccharides produced by LAB alter the rheological properties of the matrix in which they are dispersed, leading to typically viscous and "ropy" products. Polysaccharides are involved in several mechanisms such as prebiosis and probiosis, tolerance to stress associated to food process, and technological properties of food. In this paper, we summarize the beneficial properties of exopolysaccharides (EPS) produced by LAB with particular attention to prebiotic properties and to the effect of exopolysaccharides on the LAB-host interaction mechanisms, such as bacterial tolerance to gastrointestinal tract conditions, ability of ESP-producing probiotics to adhere to intestinal epithelium, their immune-modulatory activity, and their role in biofilm formation...
May 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/26991675/gluten-free-diet-increases-beta-cell-volume-and-improves-glucose-tolerance-in-an-animal-model-of-type-2-diabetes
#19
Martin Haupt-Jorgensen, Karsten Buschard, Axel K Hansen, Knud Josefsen, Julie Christine Antvorskov
BACKGROUND: Gluten-free (GF) diet alleviates type 1 diabetes in animal models and possibly in humans. We recently showed that fatty acid-induced insulin secretion is enhanced by enzymatically digested gluten (gliadin) stimulation in INS-1E insulinoma cells. We therefore hypothesised that GF diet would induce beta-cell rest and ameliorate type 2 diabetes. METHODS: C57BL/6JBomTac (B6) mice were fed a high-fat (HF), gluten-free high-fat (GF-HF), standard (STD) or gluten-free (GF) diet for 42 weeks...
March 17, 2016: Diabetes/metabolism Research and Reviews
https://www.readbyqxmd.com/read/26920263/effects-of-waxy-rice-and-tapioca-starches-on-the-physicochemical-and-sensory-properties-of-white-sauces-enriched-with-functional-fibre
#20
Grażyna Bortnowska, Agnieszka Krudos, Violetta Schube, Wioletta Krawczyńska, Natalia Krzemińska, Katarzyna Mojka
This study was conducted to examine the physicochemical and sensory properties of gluten-free white sauces (WSs) prepared with waxy rice starch (WRS) or tapioca starch (TS) and high amylose maize starch (HAMS) as the source of resistance starch RS2 type. Herschel-Bulkley model (H-B) was successfully used to describe the flow behavior of WSs. Temperature had a notable effect on the derived from H-B relation parameters and the Arrhenius equation was applied to describe changes in consistency. The values of storage modulus (G') were higher than those of loss modulus (G″) with loss tangent between 0...
July 1, 2016: Food Chemistry
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