Search results for "GLUTEN"

Fast blue B functionalized silica-polymer composite to evaluate 3,5-dihy-droxyhydrocinnamic acid as biomarker of gluten intake

2021

Celiac disease is an immune-mediated systemic disorder elicited by gluten and related prolamines in genetically susceptible individuals. The current treatment is a strict and lifelong gluten-free diet. However, compliance with the gluten-free diet is not always adequate and many food products contain low concentrations of gluten. The determination of dietary transgressions is a challenge for patients, physicians and dietitians. Alkylresorcinols (AR) have been proposed as sensitive and specific biomarkers of gluten consumption. In this work silica-polymer composites doped with fast blue B reagent (FB) have been used to estimate alkylresorcinols in biological samples. The proposed colorimetri…

DETERMINATION OF MACRO ELEMENTS IN GLUTEN-FREE FOOD FOR CELIAC PEOPLE BY ICP-OES

2015

This paper is the first analytical approach to the study of seven nutrients in the gluten-free foods for celiac people. The ICP-OES technique was used. One of the advantages about the use of ICP-OES for this characterization is the high selectivity and low interferences for studied elements. The concentration values of K, Li, Sr, Na, Ca, Mg and Al in seventeen gluten-free food samples are reported. Considering the average concentrations of the elements analyzed, excluding lithium, in the present study it can be concluded that they are inadequate if compared with the recommended daily intake by international organisms, providing only from 1.5 to 20% of the RDI for the essential metals. In pa…

Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties ass…

2012

International audience; The study of food products is always a challenge due to the number of components involved and the interactions that may occur between them. Water is a particular ingredient which interacts with all hydrophilic compounds, although affinities may differ for limiting water amount. During this study, results obtained using H-1 NMR on cake dough were compared in terms of the effects of flour type (soft or medium hard), the addition of gluten (5%-20%) and the use of soft flour fractions (flour particle fractions smaller or larger than 50 mu m). T-2 values and the signal intensities of different proton populations were studied as a function of the wheat protein contents of …

Gluten as a precipitating factor of autoimmune diseases other than celiac disease

2010

Epidemiology and pathogenesis of celiac disease and non-celiac gluten (wheat) sensitivity

2021

Abstract While in the past, celiac disease (CD) was considered the only clinical entity caused by the ingestion of gluten-containing grains, now there is evidence that a spectrum of gluten-related disorders, including also wheat allergy and non-celiac gluten (wheat) sensitivity (NCGS/NCWS), exists. The prevalence of gluten-related disorders is rising, and increasing numbers of individuals are empirically trying a gluten-free diet for a variety of signs and symptoms. CD is a gluten-induced immune-mediated enteropathy characterized by a specific genetic genotype [human leukocyte antigen (HLA)-DQ2 and HLA-DQ8 genes] and autoantibodies (antitissue transglutaminase and antiendomysial). NCGS/NCWS…

Relaxations Below Glass Transition Temperature in Bread and Its Components

1999

ABSTRACT Dry glassy bread, cooked gluten, and gelatinized wheat starch-sucrose mixtures were prepared. Dielectric properties were studied as a function of temperature at different frequencies ranging from 100 to 1,000 kHz. Both bread and starch samples exhibited a tan δ peak at -53°C at 10 kHz, which is associated with a secondary relaxation characterized by an activation energy of 50 kJ/mol. The gluten sample did not show any relaxation in the temperature range studied. The magnitude of the relaxation peak was sensitive to the sucrose concentration of the starch sample. The higher the sucrose content, the greater the amplitude of the peak. Such an effect is attributed to a greater β-relaxa…

A49 LACTOBACILLI DEGRADE WHEAT AMYLASE TRYPSIN INHIBITORS (ATI) TO AMELIORATE GUT DYSFUNCTION INDUCED BY IMMUNOGENIC WHEAT PROTEINS

2019

BACKGROUND: Wheat-related disorders involve a wide spectrum of conditions, triggered by the ingestion of gluten-containing cereals. The induction of gluten-specific immune responses in celiac disease is well established. However, the contribution of gluten and/or non-gluten proteins in the generation of symptoms in other wheat-related disorders is controversial. Amylase trypsin inhibitors (ATIs) are pest-resistant molecules in modern wheat with TLR4-activating capacities. AIMS: We investigated the role of ATIs in the generation of gut barrier dysfunction and dysmotility in wild-type mice as well as in the severity of gluten-induced immunopathology in genetically predisposed mice. We also de…

EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM

2010

Abstract Gluten films obtained in acid conditions display some protein dispersion difficulties. Ultrasound treatment (UT) could represent an interesting strategy for improving gluten film appearance. Different UT exposure times were applied to film-forming dispersion. The aim of this work was to investigate the effect of ultrasound treatment on gluten-based films at molecular and mesoscopic levels. Distribution in gliadin and glutenins was determined with SE-HPLC. The UT improved protein dispersion and final film appearance. Sonication did not lead to large changes in various gluten fractions, which suggests absence of important protein breakdown at the molecular level. Gluten showed high t…

A266 AMYLASE TRYPSIN INHIBITORS FROM WHEAT EXACERBATE GLUTEN-INDUCED PATHOLOGY AND ALTER GUT MICROBIOTA IN MICE

2018

BACKGROUND: Celiac disease (CeD) is an autoimmune enteropathy triggered by gluten in genetically susceptible individuals expressing HLA DQ2 or DQ8. The adaptive immune response is characterized by a gluten-specific T-cells, anti-gluten and anti-tissue transglutaminase-2 antibodies. Proliferation and activation of intraepithelial lymphocytes (IELs) is central to the innate immune response, although the triggers and receptors remain unclear. Amylase trypsin inhibitors (ATIs) are pest-resistant molecules in modern wheat with TLR4-activating capacities in mononuclear phagocytic cells. AIMS: Our aim was to determine whether ATIs act as innate activators, enhancing gluten immunopathology in mice.…

Evidence of the Gluten-Free and Casein-Free Diet in Autism Spectrum Disorders

2014

In autism spectrum disorders, many parents resort to alternative treatments and these are generally perceived as risk free. Among these, the most commonly used is the gluten-free, casein-free diet. The objective of this work was to conduct a systematic review of studies published from 1970 to date related to the gluten-free, casein-free diet in autism spectrum disorder patients. Few studies can be regarded as providing sound scientific evidence since they were blinded randomized controlled trials, and even these were based on small sample sizes, reducing their validity. We observed that the evidence on this topic is currently limited and weak. We recommend that it should be only used after…