Ethanol extraction of phytosterols from corn fiber

Science.gov (United States)

Abbas, Charles; Beery, Kyle E.; Binder, Thomas P.; Rammelsberg, Anne M.

2010-11-16

The present invention provides a process for extracting sterols from a high solids, thermochemically hydrolyzed corn fiber using ethanol as the extractant. The process includes obtaining a corn fiber slurry having a moisture content from about 20 weight percent to about 50 weight percent solids (high solids content), thermochemically processing the corn fiber slurry having high solids content of 20 to 50% to produce a hydrolyzed corn fiber slurry, dewatering the hydrolyzed corn fiber slurry to achieve a residual corn fiber having a moisture content from about 30 to 80 weight percent solids, washing the residual corn fiber, dewatering the washed, hydrolyzed corn fiber slurry to achieve a residual corn fiber having a moisture content from about 30 to 80 weight percent solids, and extracting the residual corn fiber with ethanol and separating at least one sterol.

The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer.

Science.gov (United States)

Allred, Laura K; Lesko, Katherine; McKiernan, Diane; Kupper, Cynthia; Guandalini, Stefano

2017-03-01

Enzymatic digestion, or hydrolysis, has been proposed for treating gluten-containing foods and beverages to make them safe for persons with celiac disease (CD). There are no validated testing methods that allow the quantitation of all the hydrolyzed or fermented gluten peptides in foods and beverages that might be harmful to CD patients, making it difficult to assess the safety of hydrolyzed products. This study examines an ELISA-based method to determine whether serum antibody binding of residual peptides in a fermented barley-based product is greater among active-CD patients than a normal control group, using commercial beers as a test case. Sera from 31 active-CD patients and 29 nonceliac control subjects were used to assess the binding of proteins from barley, rice, traditional beer, gluten-free beer, and enzymatically treated (gluten-removed) traditional beer. In the ELISA, none of the subjects' sera bound to proteins in the gluten-free beer. Eleven active-CD patient serum samples demonstrated immunoglobulin A (IgA) or immunoglobulin G (IgG) binding to a barley extract, compared to only one nonceliac control subject. Of the seven active-CD patients who had an IgA binding response to barley, four also responded to traditional beer, and two of these responded to the gluten-removed beer. None of the nonceliac control subjects' sera bound to all three beer samples. Binding of protein fragments in hydrolyzed or fermented foods and beverages by serum from active-CD patients, but not nonceliac control subjects, may indicate the presence of residual peptides that are celiac-specific.

Rheology of dilute acid hydrolyzed corn stover at high solids concentration.

Science.gov (United States)

Ehrhardt, M R; Monz, T O; Root, T W; Connelly, R K; Scott, C T; Klingenberg, D J

2010-02-01

The rheological properties of acid hydrolyzed corn stover at high solids concentration (20-35 wt.%) were investigated using torque rheometry. These materials are yield stress fluids whose rheological properties can be well represented by the Bingham model. Yield stresses increase with increasing solids concentration and decrease with increasing hydrolysis reaction temperature, acid concentration, and rheometer temperature. Plastic viscosities increase with increasing solids concentration and tend to decrease with increasing reaction temperature and acid concentration. The solids concentration dependence of the yield stress is consistent with that reported for other fibrous systems. The changes in yield stress with reaction conditions are consistent with observed changes in particle size. This study illustrates that torque rheometry can be used effectively to measure rheological properties of concentrated biomass.

Preparation of hydroxypropyl corn and amaranth starch hydrolyzate and its evaluation as wall material in microencapsulation.

Science.gov (United States)

Kshirsagar, Amol C; Singhal, Rekha S

2008-06-01

Hydroxypropylation of starches lends it useful physicochemical and functional properties that are industrially important. The literature on hydroxypropylation using organic solvents for obtaining higher molar substitution (MS) is scantily available. The present work reports on hydroxypropylation of corn and a waxy amaranth starch to different MS with propylene oxide in an alkaline-organic medium (isopropanol). The synthesis was followed in terms of MS. The parameters optimized were starch:isopropanol ratio (w/w), reaction temperature, reaction time and the quantity of alkali required in the process. A maximal MS of 0.180 and 0.162 were obtained for hydroxypropyl corn starch (HPSC) and hydroxypropyl amaranth starch (HPSA), respectively. Enzymatic hydrolysis of the HPSC and HPSA of the above MS was carried out on a 30% (w/v) solution at a pH of 6.5 and 95°C for varying time periods using 0.1% (w/w based on starch) bacterial α-amylase, termamyl. The hydrolysis was terminated by adjusting the pH to 3.5 using 0.1N HCl. The hydrolyzates were characterized in terms of dextrose equivalent and viscosity. The hydrolyzate obtained after 3h of hydrolysis was spray dried and compared to gum arabic with respect to encapsulation of model flavourings, orange oil and lemon oil. Copyright © 2007 Elsevier Ltd. All rights reserved.

WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR

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Olexandr ROZHNO

2017-09-01

Full Text Available Authors have developed macaroni products made from fine meal corn flour by structure forming additives of different nature and without them. The correlation between water of different bond forms in macaroni dough with different structural forming additives and without them has been investigated. Results show that water of macro and microcapillaries is prevalent in the corn dough – 39.40 - 54.69 % of overall amount of water. Osmotically bound water amounts 18.75 – 28.04 %, adsorbically bound water -18.49 – 23.13 % of overall amount of water. The absorbtion capability of the macaroni products and amount of adsorbed water has been determined. The micropore structure of these samples was characterized. The correlation between structures of macaroni products, both amount of adsorbed moisture and energy of sorption were proven. The amount of monomolecular layer’s moisture for gluten-free corn macaroni products is significantly higher – in 1.2 – 1.5 times – when compared to the wheat macaroni products. Due to this fact, corn samples obtained higher energy of moisture sorption. The correlation between structural characteristics of the macaroni samples and their quality was shown.

Immunological characterization of the gluten fractions and their hydrolysates from wheat, rye and barley.

Science.gov (United States)

Rallabhandi, Prasad; Sharma, Girdhari M; Pereira, Marion; Williams, Kristina M

2015-02-18

Gluten proteins in wheat, rye and barley cause celiac disease, an autoimmune disorder of the small intestine, which affects approximately 1% of the world population. Gluten is comprised of prolamin and glutelin. Since avoidance of dietary gluten is the only option for celiac patients, a sensitive gluten detection and quantitation method is warranted. Most regulatory agencies have set a threshold of 20 ppm gluten in foods labeled gluten-free, based on the currently available ELISA methods. However, these methods may exhibit differences in gluten quantitation from different gluten-containing grains. In this study, prolamin and glutelin fractions were isolated from wheat, rye, barley, oats and corn. Intact and pepsin-trypsin (PT)-digested prolamin and glutelin fractions were used to assess their immunoreactivity and gluten recovery by three sandwich and two competitive ELISA kits. The Western blots revealed varied affinity of ELISA antibodies to gluten-containing grain proteins and no reactivity to oat and corn proteins. ELISA results showed considerable variation in gluten recoveries from both intact and PT-digested gluten fractions among different kits. Prolamin fractions showed higher gluten recovery compared to their respective glutelin fractions. Among prolamins, barley exhibited higher recovery compared to wheat and rye with most of the ELISA kits used. Hydrolysis resulted in reduced gluten recovery of most gluten fractions. These results suggest that the suitability of ELISA for accurate gluten quantitation is dependent upon various factors, such as grain source, antibody specificity, gluten proteins and the level of their hydrolysis in foods.

Solvents (butanol, acetone, and ethanol). [USSR Patent

Energy Technology Data Exchange (ETDEWEB)

Yarovenko, V L; Nakhmanovich, B M

1963-07-17

The method involves use of carbohydrate-containing plant raw-material, e.g. hydrolyzates of corn cob and pulp. The material is subjected to fermentation with acetone-butanol bacteria with addition of starch-industry wastes as source of proteins (gluten and gluten-containing water) and nutrient salts.

Solvents (butanol, acetone, and ethanol)

Energy Technology Data Exchange (ETDEWEB)

Yarovenko, V L; Nakhmanovich, B M

1963-07-17

The method involves use of carbohydrate containing plant raw-material, e.g., hydrolyzates of corn cob and pulp. The material is subjected to fermentation with acetone-butanol bacteria with addition of starch-industry wastes as source of proteins (gluten and gluten-containing water) and nutrient salts.

Effective method of fermentation of Riga hydrolyzates of corn cobs and other vegetable waste products for butanol and acetone

Energy Technology Data Exchange (ETDEWEB)

Nakhmanovich, B M; Kameneva, L; Kalnina, V

1963-01-01

A simplified method is described for the production of butanol and acetone. The acid mixture (H/sub 3/PO/sub 4/, 10 to 20%; H/sub 2/SO/sub 4/, 90 to 80%) used to hydrolyze corn cobs and other vegetable waste products served also to invert the sugar of molasses which was added in 3 parts to 1 part hydrolyzate on the basis of reducing sugar content. The mixture was then diluted and neutralized with NH/sub 4/OH to pH 6.3 to 6.8. In this way a suitable hydrolyzate medium containing the appropriate amounts of mineral salts as well as invert sugar was provided for fermentation by Clostridium butyricum Prazmowsky. Lignin which precipitated during hydrolysis served as a solid phase which helped to accelerate fermentation. Combined yields of butanol, acetone, and small amounts of ethanol amounted to 30 to 38% of the available sugar; approximately 67% consisted of butanol.

Effects of Protease Addition and Replacement of Soybean Meal by Corn Gluten Meal on the Growth of Broilers and on the Environmental Performances of a Broiler Production System in Greece

Science.gov (United States)

Bonos, Eleftherios; Anestis, Vasileios; Filioussis, Georgios; Papanastasiou, Dimitrios K.; Bartzanas, Thomas; Papaioannou, Nikolaos; Tzora, Athina; Skoufos, Ioannis

2017-01-01

An experimental study was conducted to examine the combined effects of adding a dietary protease, reducing the levels of soybean meal (SBM) and introducing corn gluten meal (CGM) in the ration of a group of broilers reared on a commercial Greek farm. Five hundred forty chicks were divided into three dietary treatments with six replicates of thirty birds each. The first group (Control) was fed a conventional diet based on corn and soybean meal, containing 21% w/w crude protein (CP). The second group (Soy-Prot) was supplied a corn and SBM-based diet containing a lower level of CP (20% w/w) and 200 mg of the protease RONOZYME® Proact per kg of feed. The third group (Gluten-Prot) was fed a diet without soybean-related constituents which was based on corn and CGM and with CP and protease contents identical to those of the diet of the Soy-Prot group. Body weight, feed intake, feed conversion ratio (FCR), intestinal microbiota populations and morphology, meat quality and cost were evaluated. Furthermore, a partial life cycle assessment (LCA) was performed in order to assess the potential environmental performance of the systems defined by these three dietary treatments and identify their environmental hot-spots. The growth performance of the broilers supplied the Soy-Prot diet was similar to the broilers supplied the Control diet. However, the broilers which were fed the Gluten-Prot diet at the end of the trial showed a tendency (P≤0.010) for lower weight gain and feed intake compared to those of the Control diet. When compared to the Control group, lower counts of C. perfringens (P≤0.05) were detected in the ileum and cecum parts, and lower counts of F. necrophorum (P≤0.001) were detected in the cecum part of the birds from the Gluten-Prot group. The evaluation of intestinal morphometry showed that the villus height and crypt depth values were not significantly different (P>0.05) among the experimental groups for the duodenum, jejunum and ileum parts. No

Effects of Protease Addition and Replacement of Soybean Meal by Corn Gluten Meal on the Growth of Broilers and on the Environmental Performances of a Broiler Production System in Greece.

Directory of Open Access Journals (Sweden)

Ilias Giannenas

Full Text Available An experimental study was conducted to examine the combined effects of adding a dietary protease, reducing the levels of soybean meal (SBM and introducing corn gluten meal (CGM in the ration of a group of broilers reared on a commercial Greek farm. Five hundred forty chicks were divided into three dietary treatments with six replicates of thirty birds each. The first group (Control was fed a conventional diet based on corn and soybean meal, containing 21% w/w crude protein (CP. The second group (Soy-Prot was supplied a corn and SBM-based diet containing a lower level of CP (20% w/w and 200 mg of the protease RONOZYME® Proact per kg of feed. The third group (Gluten-Prot was fed a diet without soybean-related constituents which was based on corn and CGM and with CP and protease contents identical to those of the diet of the Soy-Prot group. Body weight, feed intake, feed conversion ratio (FCR, intestinal microbiota populations and morphology, meat quality and cost were evaluated. Furthermore, a partial life cycle assessment (LCA was performed in order to assess the potential environmental performance of the systems defined by these three dietary treatments and identify their environmental hot-spots. The growth performance of the broilers supplied the Soy-Prot diet was similar to the broilers supplied the Control diet. However, the broilers which were fed the Gluten-Prot diet at the end of the trial showed a tendency (P≤0.010 for lower weight gain and feed intake compared to those of the Control diet. When compared to the Control group, lower counts of C. perfringens (P≤0.05 were detected in the ileum and cecum parts, and lower counts of F. necrophorum (P≤0.001 were detected in the cecum part of the birds from the Gluten-Prot group. The evaluation of intestinal morphometry showed that the villus height and crypt depth values were not significantly different (P>0.05 among the experimental groups for the duodenum, jejunum and ileum parts. No

Effects of Protease Addition and Replacement of Soybean Meal by Corn Gluten Meal on the Growth of Broilers and on the Environmental Performances of a Broiler Production System in Greece.

Science.gov (United States)

Giannenas, Ilias; Bonos, Eleftherios; Anestis, Vasileios; Filioussis, Georgios; Papanastasiou, Dimitrios K; Bartzanas, Thomas; Papaioannou, Nikolaos; Tzora, Athina; Skoufos, Ioannis

2017-01-01

An experimental study was conducted to examine the combined effects of adding a dietary protease, reducing the levels of soybean meal (SBM) and introducing corn gluten meal (CGM) in the ration of a group of broilers reared on a commercial Greek farm. Five hundred forty chicks were divided into three dietary treatments with six replicates of thirty birds each. The first group (Control) was fed a conventional diet based on corn and soybean meal, containing 21% w/w crude protein (CP). The second group (Soy-Prot) was supplied a corn and SBM-based diet containing a lower level of CP (20% w/w) and 200 mg of the protease RONOZYME® Proact per kg of feed. The third group (Gluten-Prot) was fed a diet without soybean-related constituents which was based on corn and CGM and with CP and protease contents identical to those of the diet of the Soy-Prot group. Body weight, feed intake, feed conversion ratio (FCR), intestinal microbiota populations and morphology, meat quality and cost were evaluated. Furthermore, a partial life cycle assessment (LCA) was performed in order to assess the potential environmental performance of the systems defined by these three dietary treatments and identify their environmental hot-spots. The growth performance of the broilers supplied the Soy-Prot diet was similar to the broilers supplied the Control diet. However, the broilers which were fed the Gluten-Prot diet at the end of the trial showed a tendency (P≤0.010) for lower weight gain and feed intake compared to those of the Control diet. When compared to the Control group, lower counts of C. perfringens (P≤0.05) were detected in the ileum and cecum parts, and lower counts of F. necrophorum (P≤0.001) were detected in the cecum part of the birds from the Gluten-Prot group. The evaluation of intestinal morphometry showed that the villus height and crypt depth values were not significantly different (P>0.05) among the experimental groups for the duodenum, jejunum and ileum parts. No

RHEOLOGICAL CHARACTERISTICS OF GLUTEN-FREE DOUGH

Directory of Open Access Journals (Sweden)

Iva Burešová

2014-02-01

Full Text Available Dynamic oscillation rheometry was used to determine the viscoelastic properties of gluten-free dough prepared from amaranth, chickpea, millet, corn, quinoa, buckwheat and rice flours. The viscoelastic properties was described by storage modulus G´, loss modulus G´´ and phase angle tg(δ. The relationship between viscoelastic properties of gluten-free dough and bread-making quality was evaluated. The results of this study indicated that dynamic oscillation rheometry may be used to differentiate the bread-making quality of gluten-free flour. Bread-making quality of gluten-free flour is the best characterised by curve slope of storage modulus G´and phase angle tg(δ while bread made from the flour with storage modulus and phase angle with non-linear slope in low deformation frequencies 0.01–0.10 Hz achieved the largest volume.

Feeding Value of Corn Gluten Meal as a Source of Protein in Creep Feeding Diets of Suckling Lambs

International Nuclear Information System (INIS)

Saleh, S.A.; Mustafa, M.M.

2008-01-01

Forty-two newly born lambs were randomly divided into three similar groups, their weights were recorded at birth then each two weeks. Lambs in the groups were left to suckle their mothers, in addition to one of the experimental diets (as creep feeding), which found in Table (1). First group (Gl) fed diet contains 13% soybean meal (SBM) and served as a control diet, second group (G2) fed diet contains 6.5% SBM and 6.5% corn gluten meal (CGM), and third group (G3) fed diet contains 13% CGM. The concentrate feed mixture was offered daily started at 7th days of age until weaning. Blood samples were taken at 7, 40 and 80 days of age. The results showed that averages daily body weight gain and weaning weight of lambs were higher significantly with G2 than G3 then Gl. In addition, male lambs had higher weaning weight and average daily weight gain than female lambs in the three groups. The highest means of serum total proteins, albumin and globulin recorded with G2 followed by G3 then Gl o Means of serum glucose significantly decrease with age. Blood serum aspartate amino -transferase (AST) and alanine amino - transferase (ALT) creatinine concentration and T3 level were not affected by treatments. Serum triglyceride and serum cholesterol levels were higher recorded for Gl and G2 than G3. It is concluded that adding corn gluten meal to creep feeding diets improves growth of suckling lambs without any side effects on physiological body function of lambs

The relationship between absorbency and density of bioplastic film made from hydrolyzed starch

Science.gov (United States)

Singan, Grace; Chiang, Liew Kang

2017-12-01

Water absorption in polymer blends such as starch-based bioplastic films is important to evaluate the stability characteristics of such films in water that will affect their long-term performance in final products. In this study, the absorbency of starch-based bioplastic films made from potato, cassava, and corn starches that have went through the hydrolysis process first to alter its characteristics and properties in terms of granular swelling and hydrophilicity behaviour. The final results showed that hydrolyzed cassava bioplastic film has the ability to absorb more water compared to hydrolyzed potato and corn bioplastic films. The reading of hydrolyzed cassava bioplastic film on the seventh day of immersion for all ratios were between 87.83 % to 131.29 %, while for hydrolyzed potato bioplastic films was 69.48 % to 92.41 % and hydrolyzed corn bioplastic films was 66.28 % to 74.18 %. Meanwhile, the density analysis was evaluated to determine its physical properties towards moisture condition. The results showed that the hydrolyzed cassava bioplastic films have higher density compared to the other two, which indicated that it is a more favourable raw material to produce biodegradable planting pot due to its ability to absorb more water. Hence, still manage to retain its shape with low brittle surface.

Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina.

Science.gov (United States)

Sharma, Savita; Gupta, Jatinder Pal; Nagi, H P S; Kumar, Rakesh

2012-10-01

The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snacks prepared from semolina were examined. Blending of wheat flour and corn byproducts significantly increased the protein, crude fiber, phosphorus, iron and calcium contents. Breads from gluten blends had higher loaf volume as compared to bran and germ breads. Among corn byproducts, gluten cookies were rated superior with respect to top grain. Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins. Blending of corn bran, defatted germ and gluten at 5 and 10% with wheat flour resulted in satisfactory bread, cookie, and muffin score. Quality of noodles was significantly influenced by addition of corn byproducts and their levels. Corn byproducts blending had significant influence on cooking time, however, gruel solid loss affected non-significantly in case of noodles. Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level. However, significant effect was observed on amperage, pressure, yield and overall acceptability of extruded snacks. Acceptable extruded products (noodles and extruded snacks) could be produced by blending corn byproducts with semolina upto 10% level.

Production of a novel wheat gluten hydrolysate containing dipeptidyl peptidase-IV inhibitory tripeptides using ginger protease.

Science.gov (United States)

Taga, Yuki; Hayashida, Osamu; Kusubata, Masashi; Ogawa-Goto, Kiyoko; Hattori, Shunji

2017-09-01

Wheat gluten is a Pro-rich protein complex comprising glutenins and gliadins. Previous studies have reported that oral intake of enzymatic hydrolysates of gluten has beneficial effects, such as suppression of muscle injury and improvement of hepatitis. Here, we utilized ginger protease that preferentially cleaves peptide bonds with Pro at the P 2 position to produce a novel type of wheat gluten hydrolysate. Ginger protease efficiently hydrolyzed gluten, particularly under weak acidic conditions, to peptides with an average molecular weight of ginger protease can be used as a functional food for patients with type 2 diabetes.

Structural analysis of gluten-free doughs by fractional rheological model

Science.gov (United States)

Orczykowska, Magdalena; Dziubiński, Marek; Owczarz, Piotr

2015-02-01

This study examines the effects of various components of tested gluten-free doughs, such as corn starch, amaranth flour, pea protein isolate, and cellulose in the form of plantain fibers on rheological properties of such doughs. The rheological properties of gluten-free doughs were assessed by using the rheological fractional standard linear solid model (FSLSM). Parameter analysis of the Maxwell-Wiechert fractional derivative rheological model allows to state that gluten-free doughs present a typical behavior of viscoelastic quasi-solid bodies. We obtained the contribution dependence of each component used in preparations of gluten-free doughs (either hard-gel or soft-gel structure). The complicate analysis of the mechanical structure of gluten-free dough was done by applying the FSLSM to explain quite precisely the effects of individual ingredients of the dough on its rheological properties.

Inulin hydrolysis by inulinase immobilized covalently on magnetic nanoparticles prepared with wheat gluten hydrolysates

OpenAIRE

Homa Torabizadeh; Asieh Mahmoudi

2018-01-01

Inulinase can produce a high amount of fructose syrup from inulin in a one-step enzymatic process. Inulinase from Aspergillus niger was immobilized covalently on Fe3O4 magnetic nanoparticles functionalized with wheat gluten hydrolysates (WGHs). Wheat gluten was enzymatically hydrolyzed by two endopeptidases Alcalase and Neutrase and related nanoparticles were prepared by desolvation method. Magnetite nanoparticles were coated with WGHs nanoparticles and then inulinase was immobilized onto it ...

The effect of dry corn gluten feed on chewing activities and rumen parameters in lactating dairy cows

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Ibrahim Ismet Turkmen

2010-01-01

Full Text Available The objectives of this research were to evaluate the effects of increasing levels of dry corn gluten feed (DCGF on dry matter intake (DMI, chewing activity, and rumen fermentation when used to replace a portion of corn silage in diets for lactating Holstein cows. Eight lactating Holstein primiparous cows averaging 98±20 d in milk and weighing 515±20 kg were randomly assigned in a 4x4 Latin square design with 4 week periods. Dietary treatments were 1 a control diets (C of 50% forage (corn silage and wheat straw, 35%, 15% DM basis, respectively, 2 a low DCGF diet (L-DCGF in which 10% of the same corn silage was replaced by DCGF, 3 a medium DCGF diet (M-DCGF in which 18% of the same corn silage was replaced by DCGF, and 4 a high DCGF diet (H-DCGF in which 25% of the same corn silage was replaced by DCGF. The proportion of particles retained on the 19.0 mm screen and physical effectiveness factor of the HDCGF was lower (P<0.05 than in the other groups. Increasing the level of DCGF did not change DMI. Cows fed the C diet spent significantly more time ruminating and chewing per day compared with the MDCGF and H-DCGF diets (483.88, 435.63, 431.25 min/d, P<0.05; and 818.38, 753.00, 745.75 min/d respectively, P<0.05. Cows fed the C diet had ruminal pH values higher than the cows fed the M-DCGF and H-DCGF diets (6.02, 5.95, and 5.91, P<0.05. The total volatile fatty acid and propionate levels of H-DCGF fed cows were higher than the control (P<0.05. The changes in acetate (A and propionate (P concentrations resulted in a decrease in A/P ratio, when corn silage was replaced by DCGF, which led to a reduction in the particle size of the diets (P<0.05. It was concluded that when ratio 18 and 25% DCGF were substituted for corn silage, rumination time, chewing activities and ruminal pH are negatively affected. The optimum level for the addition of DCGF was found to be below 18% of the diet for a healthy rumen and a chewing behaviour in dairy cows.

Corn fiber hulls as a food additive or animal feed

Science.gov (United States)

Abbas, Charles; Beery, Kyle E.; Cecava, Michael J.; Doane, Perry H.

2010-12-21

The present invention provides a novel animal feed or food additive that may be made from thermochemically hydrolyzed, solvent-extracted corn fiber hulls. The animal feed or food additive may be made, for instance, by thermochemically treating corn fiber hulls to hydrolyze and solubilize the hemicellulose and starch present in the corn fiber hulls to oligosaccharides. The residue may be extracted with a solvent to separate the oil from the corn fiber, leaving a solid residue that may be prepared, for instance by aggolmerating, and sold as a food additive or an animal feed.

Effect of γ-rays irradiation and alkali solution pretreatment on hydrolyzing enzyme and microcosmic structure of core straw

International Nuclear Information System (INIS)

Tang Hongtao; Wang Feng; Li Weiming; Li An; Ha Yiming; Li Yanjie

2012-01-01

To increase yield of reducing sugar enzymatic hydrolyzed from corn straw yield of corn stalk on Enzymatic hydrolysis, γ-rays radiation and NaOH solution pretreatment were used. The changes of microstructure of the corn straw before and after pretreatments were characterized by IR, X-rays diffraction and SEM. The results shows that the γ-rays radiation can significantly decrease the essential concentration of NaOH solution and shorten the immersion time, but it could not affected the yield of reducing sugar remarkably. The scanning electron microscopy (SEM) results show that the sample which was treated at the 200 kGy irradiation dose and NaOH solution circumstance has the biggest surface area increase. The reducing sugar content of enzyme hydrolyzed corn straw treated at 200 kGy irradiation dose and 2% NaOH solution was achieved 48.34%, which provides the theoretical basis for industry ethanol production using enzyme hydrolyzed corn straw. (authors)

Effects of corn gluten feed inclusion at graded levels in a corn-soybean diet on the ileal and fecal digestibility of growing pigs

Science.gov (United States)

2014-01-01

Background This study aimed to determine the effect of the inclusion of corn gluten feed (CGF) on the apparent and standardized ileal digestibility of protein and amino acids and the apparent ileal and total tract digestibility of energy in growing pigs. The study was performed using 16 barrows (weight, 45.3 ± 4.5 kg) that were fitted with a T cannula at the terminal ileum. There were four treatments: a corn-soybean diet without CGF and three corn-soybean diets containing increasing levels of CGF (65, 130, and 195 g/kg). Data were analyzed according to a randomized complete block design, four blocks with four pigs each (one pig per treatment). The trend of the response (linear or quadratic) was determined using orthogonal contrasts, and when a linear effect was determined, a linear equation was obtained. Results The results showed that the inclusion up to 195 g/kg of CGF in the corn-soybean diet did not diminish the ileal digestibility (apparent and standardized) of protein and amino acids (P > 0.05), except that of phenylalanine, cystine, and proline. A linear decrease (P digestibility of phenylalanine (0.011 and 0.015 percentage units, respectively), cystine (0.048 and 0.043 percentage units, respectively), and proline (0.045 and 0.047 percentage units, respectively) was noted. Similarly, ileal digestibility of dry matter and energy were adversely affected (reduced by 0.028 and 0.025 percentage units, respectively, per gram of CGF increment in the diet). A significant (P digestibility with increase in CGF amount in the diet was observed for energy (0.027 percentage units), dry matter (0.027 percentage units), crude protein (0.020 percentage units), and neutral detergent fiber (0.041 percentage units) per gram of CGF added to the diet. Conclusion CGF did not affect the ileal digestibility of protein and most amino acids but reduced the ileal and total tract digestibility of energy. PMID:25279142

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

Directory of Open Access Journals (Sweden)

Stefan W. Horstmann

2016-04-01

Full Text Available Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato was performed in this study. In addition, the influence of these starches, with different compositional and morphological properties, was evaluated on a simple gluten-free model bread system. The morphological characterisation, evaluated using scanning electron microscopy, revealed some similarities among the starches, which could be linked to the baking performance of the breads. Moreover, the lipid content, though representing one of the minor components in starch, was found to have an influence on pasting, bread making, and staling. Quality differences in cereal root and tuber starch based breads were observed. However, under the baking conditions used, gluten-free rendered wheat starch performed best, followed by potato starch, in terms of loaf volume and cell structure. Tapioca starch and rice starch based breads were not further analysed, due to an inferior baking performance. This is the first study to evaluate gluten-free starch on a simple model bread system.

In growing pigs, the true ileal and total tract digestibility of acid hydrolyzed ether extract in extracted corn oil is greater than in intact sources of corn oil or soybean oil.

Science.gov (United States)

Kim, B G; Kil, D Y; Stein, H H

2013-02-01

An experiment was conducted to determine the true ileal digestibility (TID) and the true total tract digestibility (TTTD) of acid-hydrolyzed ether extract (AEE) in extracted corn oil, high-oil corn, distillers dried grains with solubles (DDGS), corn germ, and high protein distillers dried grains (HP DDG) and to compare these values to the TID and TTTD of AEE in full-fat soybeans. Nineteen barrows with an initial BW of 52.2 kg (SD = 3.8) were fitted with a T-cannula in the distal ileum and allotted to a 19 × 11 Youden square design with 19 diets and 11 periods. A basal diet based on cornstarch, casein, sucrose, and corn bran was formulated. Eighteen additional diets were formulated by adding 3 levels of extracted corn oil, high-oil corn, DDGS, corn germ, HP DDG, or full-fat soybeans to the basal diet. The apparent ileal and the apparent total tract digestibility of AEE were calculated for each diet. The endogenous flow of AEE associated with each ingredient and values for TID and TTTD were calculated using the regression procedure. Results indicated that digested AEE in ileal digesta and feces linearly increased as AEE intake increased regardless of ingredient (P 0.77). However, the ileal and fecal endogenous losses of AEE were different (P oil, HP DDG, and full-fat soybeans. The TID of AEE was greater (P oil (95.4%) than for all other ingredients. The TID of AEE in HP DDG (76.5%) was not different from the TID of AEE in full-fat soybeans (85.2%) but greater (P oil corn, DDGS, and corn germ (53.0, 62.1, and 50.1%, respectively). The TTTD of AEE was greater (P oil (94.3%) than for all other ingredients, and the TTTD in full-fat soybeans (79.7%) was greater (P oil corn, DDGS, corn germ, and HP DDG (41.4, 51.9, 43.9, and 70.2%, respectively). The TTTD of AEE in HP DDG was also greater (P oil corn, DDGS, and corn germ. In conclusion, the intact sources of oil originating from high-oil corn, DDGS, corn germ, or HP DDG are much less digestible than extracted corn oil

Substitution of wheat bran by corn gluten feed without steep water in cats feed

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Lívia Geraldi Ferreira

Full Text Available ABSTRACT: This study aimed to evaluate the effects of substituting wheat bran (WB by corn gluten feed without steep water (CGF in cats feeds regarding the nutritional value of the diet, stool characteristics, time of food passage through the gastrointestinal tract (GIT, intestinal gas production and concentrations of short chain fatty acids (SCFA in blood and faeces. Twenty eight cats were distributed in a randomized block design with four treatments (0, 2.6, 5.3 or 8.0% CGF, based on dry matter, substituting for WB and seven replicates. Substitution of WB by CGF decreased (P0.05 the digestibility of other nutrients and apparent metabolizable energy. There was also no effect (P>0.05 on faeces moisture, faecal pH and score, food transit time in the GIT, intestinal gas area and SCFA concentrations in faeces, while blood concentrations of propionate were influenced differently by the different feeds and sampling times (P<0.05. Thus replacement of up to 8% of WB by CGF may be done safely in cats feed.

Performance of juveniles of Pseudoplatystoma fasciatum fed graded levels of corn gluten meal

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Álvaro José de Almeida Bicudo

2012-06-01

Full Text Available The objective of this work was to evaluate corn gluten meal (CGM as a substitute for fish meal in diets for striped catfish (Pseudoplatystoma fasciatum juveniles. Eight isonitrogenous (46% crude protein and isoenergetic (3,450 kcal kg-1 digestible energy diets, with increasing levels of CGM - 0, 6, 12, 18, 24, 30, 36, and 42% -, were fed to juvenile striped catfish (113.56±5.10 g for seven weeks. Maximum values for weight gain, specific growth rate, protein efficiency ratio and feed conversion ratio, evaluated by polynomial quadratic regression, were observed with 10.4, 11.4, 15.4 and 15% of CGM inclusion, respectively. Feed intake decreased significantly from 0.8% CGM. Mesenteric fat index and body gross energy decreased linearly with increasing levels of CGM; minimum body protein contents were observed with 34.1% CGM. Yellow pigmentation of fillets significantly increased until 26.5% CGM, and decreased from this point forth. Both plasma glucose and protein concentrations decreased with increased CGM levels. The inclusion of 10-15% CGM promotes optimum of striped catfish juveniles depending on the parameter evaluated. Yellow coloration in fillets produced by CGM diets can have marketing implications.

Corn gluten meal as a biodegradable matrix material in wood fibre reinforced composites

International Nuclear Information System (INIS)

Beg, M.D.H.; Pickering, K.L.; Weal, S.J.

2005-01-01

This study was undertaken to investigate corn gluten meal (CGM) as a biodegradable matrix material for wood fibre reinforced composites. CGM was used alone, as well as hybridized with polypropylene, and reinforced with radiata pine (Pinus Radiata) fibre using a twin-screw extruder followed by injection moulding. Tensile testing, scanning electron microscopy and differential scanning calorimetry were carried out to assess the composites. For composites from CGM and wood fibres, extrusion was carried out with the aid of the following plasticizers: octanoic acid, glycerol, polyethylene glycol and water. Windows of processability for the different plasticizers were obtained for all plasticizers. These were found to lie between 20 and 50 wt.% of plasticizer with a maximum of approximately 20% wood fibre reinforcement. The best mechanical properties were obtained with a matrix containing 10 wt.% octanoic acid and 30 wt.% water, which gave a tensile strength and Young's modulus of 18.7 MPa and 4 GPa, respectively. Hybrid matrix composites were compounded with a maleated polypropylene coupling agent and benzoyl peroxide as a cross-linking agent. The highest tensile strength and Young's modulus obtained from hybrid matrix composites were 36.9 MPa and 5.8 GPa with 50 wt.% fibre

Detection of Gluten during the Fermentation Process To Produce Soy Sauce.

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Cao, Wanying; Watson, Damien; Bakke, Mikio; Panda, Rakhi; Bedford, Binaifer; Kande, Parnavi S; Jackson, Lauren S; Garber, Eric A E

2017-04-03

Advances have been made to provide people with celiac disease (CD) access to a diverse diet through an increase in the availability of gluten-free food products and regulations designed to increase label reliability. Despite advances in our knowledge regarding CD and analytical methods to detect gluten, little is known about the effects of fermentation on gluten detection. The enzyme-linked immunosorbent assay (ELISA) and lateral flow devices routinely used by analytical laboratories and regulatory agencies to test for the presence of gluten in food were examined for their ability to detect gluten during the fermentation processes leading to the production of soy sauce, as well as in finished products. Similar results were observed irrespective of whether the soy sauce was produced using pilot-plant facilities or according to a homemade protocol. In both cases, gluten was not detected after moromi (brine-based) fermentation, which is the second stage of fermentation. The inability to detect gluten after moromi fermentation was irrespective of whether the assay used a sandwich configuration that required two epitopes or a competitive configuration that required only one epitope. Consistent with these results was the observation that ELISA, lateral flow devices, and Western immunoblot analyses were unable to detect gluten in commercial soy sauce, teriyaki sauce, and Worcestershire sauce. Although reports are lacking on problems associated with the consumption of fermented soy-containing sauces by consumers with CD, additional research is needed to determine whether all immunopathogenic elements in gluten are hydrolyzed during soy sauce production.

Gluten-degrading bacteria are present in the human small intestine of healthy volunteers and celiac patients.

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Herrán, Alexandra R; Pérez-Andrés, Jénifer; Caminero, Alberto; Nistal, Esther; Vivas, Santiago; Ruiz de Morales, José María; Casqueiro, Javier

2017-09-01

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. Results showed that gluten-degrading bacteria can be found in the human small intestine. Indeed, 114 bacterial strains belonging to 32 species were isolated; 85 strains were able to grow in a medium containing gluten as the sole nitrogen source, 31 strains showed extracellular proteolytic activity against gluten protein and 27 strains showed peptidolytic activity towards the 33 mer peptide, an immunogenic peptide for celiac disease patients. We found that there are no differences based on the diagnosis, but each individual has its own population of gluten-hydrolyzing bacteria. These bacteria or their gluten-degrading enzymes could help to improve the quality of life of celiac disease patients'. Copyright © 2017 Institut Pasteur. Published by Elsevier Masson SAS. All rights reserved.

Corn gluten meal as a biodegradable matrix material in wood fibre reinforced composites

Energy Technology Data Exchange (ETDEWEB)

Beg, M.D.H. [Department of Materials and Process Engineering, University of Waikato, Private Bag 3105, Hamilton (New Zealand); Pickering, K.L. [Department of Materials and Process Engineering, University of Waikato, Private Bag 3105, Hamilton (New Zealand)]. E-mail: klp@waikato.ac.nz; Weal, S.J. [Department of Materials and Process Engineering, University of Waikato, Private Bag 3105, Hamilton (New Zealand)

2005-12-05

This study was undertaken to investigate corn gluten meal (CGM) as a biodegradable matrix material for wood fibre reinforced composites. CGM was used alone, as well as hybridized with polypropylene, and reinforced with radiata pine (Pinus Radiata) fibre using a twin-screw extruder followed by injection moulding. Tensile testing, scanning electron microscopy and differential scanning calorimetry were carried out to assess the composites. For composites from CGM and wood fibres, extrusion was carried out with the aid of the following plasticizers: octanoic acid, glycerol, polyethylene glycol and water. Windows of processability for the different plasticizers were obtained for all plasticizers. These were found to lie between 20 and 50 wt.% of plasticizer with a maximum of approximately 20% wood fibre reinforcement. The best mechanical properties were obtained with a matrix containing 10 wt.% octanoic acid and 30 wt.% water, which gave a tensile strength and Young's modulus of 18.7 MPa and 4 GPa, respectively. Hybrid matrix composites were compounded with a maleated polypropylene coupling agent and benzoyl peroxide as a cross-linking agent. The highest tensile strength and Young's modulus obtained from hybrid matrix composites were 36.9 MPa and 5.8 GPa with 50 wt.% fibre.

Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.

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Brito, Isabelle L; de Souza, Evandro Leite; Felex, Suênia Samara Santos; Madruga, Marta Suely; Yamashita, Fábio; Magnani, Marciane

2015-09-01

The aim of this study was to develop a gluten-free formulation of quinoa (Chenopodium quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary mixture of quinoa flour, quinoa flakes and corn starch for parameters of colour, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. Corn starch had a positive effect on the lightness of the cookies, but increased amounts of quinoa flour and quinoa flakes in the mixture resulted in darker product. Quinoa flour showed a negative effect on the specific volume, producing less bulky cookies, and quinoa flour and quinoa flakes had a positive synergistic effect on the hardness of the cookies. According the results and considering the desirability profile for colour, hardness and specific volume in gluten-free cookies, the optimized formulation contains 30 % quinoa flour, 25 % quinoa flakes and 45 % corn starch. The quinoa-based cookie obtained was characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. These findings reports for the first time the application of quinoa processed as flour and flakes in mixture with corn starch as an alternative ingredient for formulations of gluten-free cookies-type biscuits.

Analysis of xanthophylls in corn by HPLC.

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Moros, E E; Darnoko, D; Cheryan, M; Perkins, E G; Jerrell, J

2002-10-09

An HPLC method was developed using the C-30 carotenoid column to separate and identify the major xanthophylls in corn (lutein, zeaxanthin, and beta-cryptoxanthin). A photodiode array detector and a mobile phase consisting of methyl tert-butyl ether/methanol/water was used. All three xanthophylls eluted in less than 25 min. Yellow dent corn had a total xanthophyll content of 21.97 microg/g with lutein content of 15.7 microg/g, zeaxanthin content of 5.7 microg/g, and beta-cryptoxanthin of 0.57 microg/g. Commercial corn gluten meal had a 7 times higher concentration of xanthophylls (145 microg/g), and deoiled corn contained 18 microg/g, indicating that the xanthophylls are probably bound to the zein fraction of corn proteins.

Quick Start Gluten Free Diet Guide for Celiac Disease and Non Celiac Sensitivity

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... bread for lunch; and rice, corn or quinoa pasta for dinner. Include lean meats and proteins, fresh ... Cakes and other Baked Goods • Crackers • Croutons • Flour • Pastas • Stuffings and Dressings Foods that may contain gluten ...

RUMINAL DEGRADATION OF THE DRY MATTER, PROTEIN AND THE AMINOACIDS OF THE CORN AND CORN GLUTENS MEAL DEGRADAÇÃO RUMINAL DA MATÉRIA SECA, DA PROTEÍNA E DOS AMINOÁCIDOS DO MILHO E DE GERMENS DE MILHO

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Juliana Borbari Dourado

2007-09-01

Full Text Available

The present work was carried out at the Faculty of Agriculture and Animal Science, UNESP-Jaboticabal. Three ¾ Holstein x Zebu bovines fistulated on rumen, abomasum and intestine using a fixed cannula type T were used. Four types of feed: corn (M, 1% EE corn gluten meal (G1, 7% EE corn gluten meal and 10% EE corn gluten meal (G10 were tested.  All feed were also extruded: CornEx, G1Ex, G7Ex and G10EX. Ruminal incubation was done using the nylon bags technique, and degradability of dry matter, crude protein and disponibilization of amino acids were analyzed. Basic diet was composed of corn gluten meal, soybean meal and hay at roughage (70: concentrate (30 ratio. Ruminal degrading of dry matter feed M, G1, G7 and G10 presented the following values: 37.5%, 56.7%, 56.8% and 55.1% respectively.  Extruded feed: 52.3%, 68.9%; 69.0% and 61.6% for Mex, G1Ex, G7Ex and G10Ex. The corn was significantly inferior to others and extruded feed increased ruminal degradedly for all feed. The degradability of crude protein was 27.0%, 60.9%, 56.8% and 35.1% for M, G1, G7 and G10; 50.8, 52.2, 66.4 and 59.6 for MEx; G1Ex; G7Ex and G10Ex, respectively. Statistically the G1 feed was equal to M and both were inferior to G7 and G10. The extrusion process did not increase the degradability of crude protein of G1. The lysine presented high ruminal degradability for tested feed, showing values above 99%. The metionin presented values of degradability inferior for M (37.4% related to G1 (57.1%.  The treonine did not present differences between feed and extrusion. It can be concluded that the processing of corn to obtain by-products can increase the ruminal degradability of dry matter, protein and metionine, but depending on intensity of processing, the degradability of crude protein may not be altered when compared to corn. The extrusion increased the ruminal degradability of dry matter of corn and by-products.

KEY-WORDS: Amino acids, degradability, extrusion

Gluten-free but also gluten-enriched (gluten+) diet prevent diabetes in NOD mice; the gluten enigma in type 1 diabetes.

Science.gov (United States)

Funda, David P; Kaas, Anne; Tlaskalová-Hogenová, Helena; Buschard, Karsten

2008-01-01

Environmental factors such as nutrition or exposure to infections play a substantial role in the pathogenesis of type 1 diabetes (T1D). We have previously shown that gluten-free, non-purified diet largely prevented diabetes in non-obese diabetic (NOD) mice. In this study we tested hypothesis that early introduction of gluten-enriched (gluten+) diet may increase diabetes incidence in NOD mice. Standard, gluten-free, gluten+ modified Altromin diets and hydrolysed-casein-based Pregestimil diet were fed to NOD females and diabetes incidence was followed for 310 days. Insulitis score and numbers of gut mucosal lymphocytes were determined in non-diabetic animals. A significantly lower diabetes incidence (p gluten-free diet (5.9%, n = 34) and Pregestimil diet (10%, n = 30) compared to mice on the standard Altromin diet (60.6%, n = 33). Surprisingly, gluten+ diet also prevented diabetes incidence, even at the level found with the gluten-free diet (p gluten+, gluten-free, Pregestimil) diets, did that slightly later compared to those on the standard diet. Lower insulitis score compared to control mice was found in non-diabetic NOD mice on the gluten-free, and to a lesser extent also gluten+ and Pregestimil diets. No substantial differences in the number of CD3(+), TCR-gammadelta(+), and IgA(+) cells in the small intestine were documented. Gluten+ diet prevents diabetes in NOD mice at the level found with the non-purified gluten-free diet. Possible mechanisms of the enigmatic, dual effect of dietary gluten on the development of T1D are discussed. 2007 John Wiley & Sons, Ltd

Substituição do milho por farelo de trigo ou farelo de glúten de milho na ração de bovinos de corte em terminação = Substitution of corn grain by wheat middlings or corn gluten feed in the finishing bulls diet

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Eduardo Menegueli Pereira

2007-01-01

Full Text Available O objetivo do trabalho foi avaliar a substituição do milho moído fino (MM por farelo de trigo (FT ou farelo de glúten de milho (FGM na ração de 36 bovinos não castrados, em terminação (14 meses; peso inicial de 382 kg durante 87 dias. A ração continha 24% de silagem de capim e 76% de concentrado, constituído por polpa cítrica, farelo de soja, uréia, minerais, bicarbonato de sódio e monensina sódica, além de uma das fontes energéticas testadas. A substituição de MM por FT aumentou a ingestão de FDN (pThe objective of this work was to evaluate the substitution of finely ground (GC corn by wheat middlings (WM or dried corn gluten feed (CGF in finishing feedlot diets. Thirty-six yearling bulls (382 kg average initial live weight; 14 months old were fed during 87 days. The diets contained 24% grass silage and 76% concentrate, formulated with dried citrus pulp, soybean meal, urea, mineral-vitamin mix,sodium bicarbonate, sodium monensin, and one of the energy sources tested. The substitution of wheat middlings for corn increased NDF intake (p<0.05. However, no effect was observed on other measured parameters. Substitution of corn gluten feed for ground corn reduced dry matter intake (p<0.05 and average daily gain (p<0.10, increasedNDF intake (p<0.05, but had no effect on feed efficiency. These diets showed no differences in the observed values of net energy of maintenance or gain. The ratio observed/expected net energy for the diet differs from the other treatments. For this type of diet, GC may be completely replaced by WM or CGF with no depression on feed efficiency or on diet net energy. NRC (2001 underestimates TDN values and net energy estimates for WM and CGF.

Gluten-free diet in gluten-related disorders.

Science.gov (United States)

Mulder, Chris J J; van Wanrooij, R L J; Bakker, S F; Wierdsma, N; Bouma, G

2013-01-01

A gluten-free diet (GFD) is recommended for all patients with coeliac disease (CD). The spectrum of gluten-related disorders in the early 1980s was simple: CD and dermatitis herpetiformis. In the last few years, wheat allergy, gluten ataxia and noncoeliac gluten sensitivity have become new gluten-related topics. Adherence to GFDs in CD is limited and factors influencing adherence are poorly understood. Noncoeliac gluten sensitivity has stimulated the GFD food industry not only in Australia but all over the world. This article provides an overview of GFD in daily practice. Copyright © 2013 S. Karger AG, Basel.

Hydrolysis of native and heat-treated starches at sub-gelatinization temperature using granular starch hydrolyzing enzyme.

Science.gov (United States)

Uthumporn, U; Shariffa, Y N; Karim, A A

2012-03-01

The effect of heat treatment below the gelatinization temperature on the susceptibility of corn, mung bean, sago, and potato starches towards granular starch hydrolysis (35°C) was investigated. Starches were hydrolyzed in granular state and after heat treatment (50°C for 30 min) by using granular starch hydrolyzing enzyme for 24 h. Hydrolyzed heat-treated starches showed a significant increase in the percentage of dextrose equivalent compared to native starches, respectively, with corn 53% to 56%, mung bean 36% to 47%, sago 15% to 26%, and potato 12% to 15%. Scanning electron microscopy micrographs showed the presence of more porous granules and surface erosion in heat-treated starch compared to native starch. X-ray analysis showed no changes but with sharper peaks for all the starches, suggested that hydrolysis occurred on the amorphous region. The amylose content and swelling power of heat-treated starches was markedly altered after hydrolysis. Evidently, this enzyme was able to hydrolyze granular starches and heat treatment before hydrolysis significantly increased the degree of hydrolysis.

Development of gluten-free fish (Pseudoplatystoma corruscans) patties by response surface methodology.

Science.gov (United States)

Romero, Mara C; Fogar, Ricardo A; Rolhaiser, Fabiana; Clavero, Verónica V; Romero, Ana M; Judis, María A

2018-05-01

The goal of this study was to develop a fish-based product suitable for people with celiac disease. Water and gluten-free flours (rice, corn, amaranth or quinoa) were added to improve cooking yield, texture parameters and as an aid in improving quality attributes such as taste and juiciness. Cooking yields of patties containing gluten-free flours were higher than control and maximum values ranged between 91 and 93%. Hardness was higher in patties made with amaranth or quinoa flour, whereas cohesiveness and springiness were higher in patties made with corn and rice flour, respectively. Response surface methodology was used to optimize patties formulations. Optimized formulations were prepared and evaluated showing a good agreement between predicted and experimental responses. Also, nutritional value and consumer acceptance of optimized formulations were analysed. Flours addition affected proximate composition increasing carbohydrates, total fat and mineral content compared to control. Sensory evaluation showed that no differences were found in the aroma of products. Addition of rice flour increased juiciness and tenderness whereas taste, overall acceptance and buying intention were higher in control patty, followed by patties made with corn flour. The present investigation shows good possibilities for further product development, including the scale up at an industrial level.

Update of distillers grains displacement ratios for corn ethanol life-cycle analysis.

Energy Technology Data Exchange (ETDEWEB)

Arora, S.; Wu, M.; Wang, M.; Energy Systems

2011-02-01

Production of corn-based ethanol (either by wet milling or by dry milling) yields the following coproducts: distillers grains with solubles (DGS), corn gluten meal (CGM), corn gluten feed (CGF), and corn oil. Of these coproducts, all except corn oil can replace conventional animal feeds, such as corn, soybean meal, and urea. Displacement ratios of corn-ethanol coproducts including DGS, CGM, and CGF were last updated in 1998 at a workshop at Argonne National Laboratory on the basis of input from a group of experts on animal feeds, including Prof. Klopfenstein (University of Nebraska, Lincoln), Prof. Berger (University of Illinois, Urbana-Champaign), Mr. Madson (Rapheal Katzen International Associates, Inc.), and Prof. Trenkle (Iowa State University) (Wang 1999). Table 1 presents current dry milling coproduct displacement ratios being used in the GREET model. The current effort focuses on updating displacement ratios of dry milling corn-ethanol coproducts used in the animal feed industry. Because of the increased availability and use of these coproducts as animal feeds, more information is available on how these coproducts replace conventional animal feeds. To glean this information, it is also important to understand how industry selects feed. Because of the wide variety of available feeds, animal nutritionists use commercial software (such as Brill Formulation{trademark}) for feed formulation. The software recommends feed for the animal on the basis of the nutritional characteristics, availability, and price of various animal feeds, as well as on the nutritional requirements of the animal (Corn Refiners Association 2006). Therefore, feed formulation considers both the economic and the nutritional characteristics of feed products.

Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.

Science.gov (United States)

Levent, Hacer; Bilgiçli, Nermin

2011-11-01

In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.

Influence of maize flour particle size on gluten-free breadmaking.

Science.gov (United States)

de la Hera, Esther; Talegón, María; Caballero, Pedro; Gómez, Manuel

2013-03-15

Maize, one of the suitable grains for coeliac consumption, is, together with rice, the most cultivated cereal in the world. However, the inclusion of maize flour in gluten-free bread is a minority and studies are scarce. This paper analyses the influence of different maize flour types and their particle sizes on the quality of two types of bread without gluten (80% and 110% water in the formulation) obtained from them. We also analysed the microstructure of the dough and its behaviour during the fermentation. Finer flours had a lower dough development during fermentation in all cases. Among the different types of flour, those whose microstructure revealed compact particles were those which had higher specific bread volume, especially when the particle size was greater. Among the formulations, the dough with more water gave breads with higher specific volume, an effect that was more important in more compact flours. The higher volume breads had lower values of hardness and resilience. The type of corn flour and mainly its particle size influence significantly the dough development of gluten-free bread during fermentation and therefore the final volume and texture of the breads obtained. The flours having coarser particle size are the most suitable for making gluten-free maize bread. © 2012 Society of Chemical Industry.

Non-Celiac Gluten Sensitivity among Patients Perceiving Gluten-Related Symptoms.

Science.gov (United States)

Capannolo, Annalisa; Viscido, Angelo; Barkad, Mohamed Ali; Valerii, Giorgio; Ciccone, Fabiana; Melideo, Dina; Frieri, Giuseppe; Latella, Giovanni

2015-01-01

Non-celiac gluten sensitivity (NCGS) is a recently recognized disorder, characterized by the occurrence of symptoms following gluten ingestion. It is often self-diagnosed by the patient, but should be confirmed by the response to a gluten-free diet, followed by a gluten challenge. Celiac disease (CD) and wheat allergy (WA) must first be ruled out. (1) to determine the frequency of visits performed for symptoms self-perceived as gluten-related; (2) to assess in this cohort, the proportion of patients satisfying the diagnostic criteria for NCGS. A two-year prospective study including all consecutive patients complaining of gluten-related symptoms. NCGS was diagnosed on the basis of the disappearance of the symptoms within 6 months of a gluten-free diet, followed by their reappearance with the reintroduction of gluten in the diet for 1 month. Three hundred and ninety two patients complaining of gluten-related symptoms were enrolled; 26 of these (6.63%) were affected by CD, 2 (0.51%) by WA and 27 were diagnosed with NCGS (6.88%). The remaining 337 patients (85.96%) did not experience any change of symptoms with a gluten-free diet. The PPV of the gluten-related symptom was found to be 7%. Eighty six percent of patients reporting gluten-related symptoms have neither NCGS, nor CD, nor WA. Self-perceived gluten-related symptoms are rarely indicative of the presence of NCGS. © 2015 S. Karger AG, Basel.

Fermentation of Acid-pretreated Corn Stover to Ethanol Without Detoxification Using Pichia stipitis

Science.gov (United States)

Agbogbo, Frank K.; Haagensen, Frank D.; Milam, David; Wenger, Kevin S.

In this work, the effect of adaptation on P. stipitis fermentation using acidpretreated corn stover hydrolyzates without detoxification was examined. Two different types of adaptation were employed, liquid hydrolyzate and solid state agar adaptation. Fermentation of 12.5% total solids undetoxified acid-pretreated corn stover was performed in shake flasks at different rotation speeds. At low rotation speed (100 rpm), both liquid hydrolyzate and solid agar adaptation highly improved the sugar consumption rate as well as ethanol production rate compared to the wild-type strains. The fermentation rate was higher for solid agar-adapted strains compared to liquid hydrolyzate-adapted strains. At a higher rotation speed (150 rpm), there was a faster sugar consumption and ethanol production for both the liquid-adapted and the wild-type strains. However, improvements in the fermentation rate between the liquid-adapted and wild strains were less pronounced at the high rotation speed.

Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities

Science.gov (United States)

Balakireva, Anastasia V.; Zamyatnin, Andrey A.

2016-01-01

Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture of prolamin proteins present mostly in wheat, but also in barley, rye and oat. Gluten can be subdivided into three major groups: S-rich, S-poor and high molecular weight proteins. Prolamins within the groups possess similar structures and properties. All gluten proteins are evolutionarily connected and share the same ancestral origin. Gluten proteins are highly resistant to hydrolysis mediated by proteases of the human gastrointestinal tract. It results in emergence of pathogenic peptides, which cause CD and allergy in genetically predisposed people. There is a hierarchy of peptide toxicity and peptide recognition by T cells. Nowadays, there are several ways to detoxify gluten peptides: the most common is gluten-free diet (GFD), which has proved its effectiveness; prevention programs, enzymatic therapy, correction of gluten pathogenicity pathways and genetically modified grains with reduced immunotoxicity. A deep understanding of gluten intolerance underlying mechanisms and detailed knowledge of gluten properties may lead to the emergence of novel effective approaches for treatment of gluten-related disorders. PMID:27763541

Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities

Directory of Open Access Journals (Sweden)

Anastasia V. Balakireva

2016-10-01

Full Text Available Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac disease (CD, allergy to wheat and non-celiac gluten sensitivity (NCGS. Gluten is a mixture of prolamin proteins present mostly in wheat, but also in barley, rye and oat. Gluten can be subdivided into three major groups: S-rich, S-poor and high molecular weight proteins. Prolamins within the groups possess similar structures and properties. All gluten proteins are evolutionarily connected and share the same ancestral origin. Gluten proteins are highly resistant to hydrolysis mediated by proteases of the human gastrointestinal tract. It results in emergence of pathogenic peptides, which cause CD and allergy in genetically predisposed people. There is a hierarchy of peptide toxicity and peptide recognition by T cells. Nowadays, there are several ways to detoxify gluten peptides: the most common is gluten-free diet (GFD, which has proved its effectiveness; prevention programs, enzymatic therapy, correction of gluten pathogenicity pathways and genetically modified grains with reduced immunotoxicity. A deep understanding of gluten intolerance underlying mechanisms and detailed knowledge of gluten properties may lead to the emergence of novel effective approaches for treatment of gluten-related disorders.

EFFECT OF ENDOSPERM HARDNESS ON AN ETHANOL PROCESS USING A GRANULAR STARCH HYDROLYZING ENZYME

Energy Technology Data Exchange (ETDEWEB)

Wang, P; W Liu, D B; Johnston, K D; Rausch, S J; Schmidt, M E; Tumbleson, V Singh

2010-01-01

Granular starch hydrolyzing enzymes (GSHE) can hydrolyze starch at low temperature (32°C). The dry grind process using GSHE (GSH process) has fewer unit operations and no changes in process conditions (pH 4.0 and 32°C) compared to the conventional process because it dispenses with the cooking and liquefaction step. In this study, the effects of endosperm hardness, protease, urea, and GSHE levels on GSH process were evaluated. Ground corn, soft endosperm, and hard endosperm were processed using two GSHE levels (0.1 and 0.4 mL per 100 g ground material) and four treatments of protease and urea addition. Soft and hard endosperm materials were obtained by grinding and sifting flaking grits from a dry milling pilot plant; classifications were confirmed using scanning electron microscopy. During 72 h of simultaneous granular starch hydrolysis and fermentation (GSHF), ethanol and glucose profiles were determined using HPLC. Soft endosperm resulted in higher final ethanol concentrations compared to ground corn or hard endosperm. Addition of urea increased final ethanol concentrations for soft and hard endosperm. Protease addition increased ethanol concentrations and fermentation rates for soft endosperm, hard endosperm, and ground corn. The effect of protease addition on ethanol concentrations and fermentation rates was most predominant for soft endosperm, less for hard endosperm, and least for ground corn. Samples (soft endosperm, hard endosperm, or corn) with protease resulted in higher (1.0% to 10.5% v/v) ethanol concentration compared to samples with urea. The GSH process with protease requires little or no urea addition. For fermentation of soft endosperm, GSHE dose can be reduced. Due to nutrients (lipids, minerals, and soluble proteins) present in corn that enhance yeast growth, ground corn fermented faster at the beginning than hard and soft endosperm.

THE INFLUENCE OF GLUTEN - FREE FLOURS ON THE QUALITY INDICATORS OF BISCUIT SEMI - FINISHED PRODUCTS

Directory of Open Access Journals (Sweden)

К. G. IORGACHOVA

2016-12-01

Full Text Available The article is devoted to the research of applicability of gluten-free flours from cereal crops and from by-products of cereal crop processing - ground crumbs sifted out in a process of flake production from rice, corn and millet during the production of biscuit semi-finished products. Taking into account that viscosity is an important technological characteristic of foam-like biscuit dough, as it determines foam strength and dispersed medium stability, the influence of gluten-free flours on the structural and rheological properties of biscuit dough was studied. It is determined that the substitution of wheat flour for cereal flours leads to viscosity reduction of the dough as a consequence of absence of gluten-forming proteins in them. A comparative analysis of changes in viscous properties of biscuit dough based on flour from flakes crumb while warming it up to 60°C with dough based on cereal flours and dough based on wheat flour was held. It is shown that the presence of partially gelatinized starch granules in flour from flake crumb, as a result of technological peculiarities of their extraction, promotes greater demonstration of thickening properties already at the initial stage of baking than in cereal flours. This leads to an increase of dough viscosity and formation of desired rheological characteristics, which provide the porous structure of finished products. To provide the high quality of gluten-free biscuit semi-finished products, the recipe composition of gluten-free biscuit semi-finished product, based on flour mixture from millet flakes crumb, corn and rice flour, was optimized by using the method of mathematical design of experiments.  The porosity indicator was chosen as the criteria for the evaluation of influence of proportion of gluten-free flours on the quality of biscuit semi-finished products. The response surfaces of dependency of biscuit porosity from mass ratio of recipe components in the composite mixture were

Gluten Sensitivity

Science.gov (United States)

... Getting Started Diet & Nutrition Adding Fiber to Your Gluten-Free Diet Celiac Disease in the Older Adult Flours, Grains, Thickening Agents, Starches GIG’s Gluten-Free Diet and Drug Instruction Gluten-Free Grains Heart Healthy ...

Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar

OpenAIRE

Alvarenga, Nuno Bartolomeu; Cebola Lidon, Fernando; Belga, Elisa; Motrena, Patrícia; Guerreiro, Suse; Carvalho, Maria João; Canada, João

2011-01-01

Disponível em livre acesso no sítio do DOAJ em http://recent-science.com/index This work aims to check the rheological, physicochemical and sensory characteristics of gluten-free bread produced with corn, rice and tapioca flours, using the hydrocolloid seaweed agar-agar. Relatively to wheat bread, it was found that the pH was slightly lower in gluten-free bread. In the crust only the brightness remained significantly different between both bread types, but in the kernel, the parameters a*,...

Carbohydrate composition and in vitro digestibility of dry matter and non-starch polysaccharides in corn, sorghum, and wheat, and co-products from these grains

DEFF Research Database (Denmark)

Jaworski, N. A.; Lærke, Helle Nygaard; Knudsen, Knud Erik Bach

2015-01-01

The objectives of this work were to determine carbohydrate composition and in vitro digestibility of DM and nonstarch polysaccharides (NSP) in corn, wheat, and sorghum and coproducts from these grains. In the initial part of this work, the carbohydrate composition of 12 feed ingredients was deter......The objectives of this work were to determine carbohydrate composition and in vitro digestibility of DM and nonstarch polysaccharides (NSP) in corn, wheat, and sorghum and coproducts from these grains. In the initial part of this work, the carbohydrate composition of 12 feed ingredients...... was determined. The 12 ingredients included 3 grains (corn, sorghum, and wheat), 3 coproducts from the dry grind industry (corn distillers dried grains with solubles [DDGS] and 2 sources of sorghum DDGS), 4 coproducts from the wet milling industry (corn gluten meal, corn gluten feed, corn germ meal, and corn...... up approximately 22, 49, and 29% (DM basis), respectively, of the NSP in corn and corn coproducts and approximately 25, 43, and 32% (DM basis), respectively, of the NSP in sorghum and sorghum DDGS. Cellulose, arabinoxylans, and other hemicelluloses made up approximately 16, 64, and 20% (DM basis...

Adherence to a Gluten-Free Diet in Mexican Subjects with Gluten-Related Disorders: A High Prevalence of Inadvertent Gluten Intake.

Science.gov (United States)

Ramírez-Cervantes, Karen Lizzette; Romero-López, Angélica Viridiana; Núñez-Álvarez, Carlos Alberto; Uscanga-Domínguez, Luis F

2016-01-01

The rate of compliance with a gluten-free diet in patients with gluten-related disorders is unknown in most Latin American countries. To study the adherence to a gluten-free diet of Mexican individuals with celiac disease and nonceliac gluten sensitivity at the time of their first medical and nutritional consultation at a tertiary referral center. A cross-sectional study was performed. A specific questionnaire was used to gather information on demographics, clinical condition, and self-reported adherence to a gluten-free diet, and to determine strict compliance and intentional or inadvertent gluten consumption. All questionnaires were applied by a nutritionist with expertise in gluten-related disorders. Fifty-six patients with celiac disease and 24 with non-celiac gluten sensitivity were included. Overall, 46 (57.5%) subjects perceived themselves as strictly adherent; however, inadvertent gluten intake was frequent in both celiac disease and non-celiac gluten sensitivity patients (39.2 vs. 33.3%; p = 0.2). Intentional consumption was more prevalent in subjects with celiac disease (48.8 vs. 29.1%; p = 0.048) and individuals with non-celiac gluten sensitivity showed better adherence (37.5 vs. 12.5%; p = 0.035). The importance of a gluten-free diet is underestimated by Mexican patients with celiac disease. The role of a team with expertise in gluten-related disorders is essential to identify inadvertent gluten intake.

Gluten-free but also gluten-enriched (gluten+) diet prevent diabetes in NOD mice; the gluten enigma in type 1 diabetes

DEFF Research Database (Denmark)

Funda, D.P.; Kaas, A.; Tlaskalova-Hogenova, H.

2008-01-01

BACKGROUND: Environmental factors such as nutrition or exposure to infections play a substantial role in the pathogenesis of type 1 diabetes (T1D). We have previously shown that gluten-free, non-purified diet largely prevented diabetes in non-obese diabetic (NOD) mice. In this study we tested...... hypothesis that early introduction of gluten-enriched (gluten+) diet may increase diabetes incidence in NOD mice. METHODS: Standard, gluten-free, gluten+ modified Altromin diets and hydrolysed-casein-based Pregestimil diet were fed to NOD females and diabetes incidence was followed for 310 days. Insulitis...... score and numbers of gut mucosal lymphocytes were determined in non-diabetic animals. RESULTS: A significantly lower diabetes incidence (p diet (5.9%, n = 34) and Pregestimil diet (10%, n = 30) compared to mice on the standard Altromin diet (60.6%, n...

Understanding the synergistic effect and the main factors influencing the enzymatic hydrolyzability of corn stover at low enzyme loading by hydrothermal and/or ultrafine grinding pretreatment.

Science.gov (United States)

Zhang, Haiyan; Li, Junbao; Huang, Guangqun; Yang, Zengling; Han, Lujia

2018-05-26

A thorough assessment of the microstructural changes and synergistic effects of hydrothermal and/or ultrafine grinding pretreatment on the subsequent enzymatic hydrolysis of corn stover was performed in this study. The mechanism of pretreatment was elucidated by characterizing the particle size, specific surface area (SSA), pore volume (PV), average pore size, cellulose crystallinity (CrI) and surface morphology of the pretreated samples. In addition, the underlying relationships between the structural parameters and final glucose yields were elucidated, and the relative significance of the factors influencing enzymatic hydrolyzability were assessed by principal component analysis (PCA). Hydrothermal pretreatment at a lower temperature (170 °C) combined with ultrafine grinding achieved a high glucose yield (80.36%) at a low enzyme loading (5 filter paper unit (FPU)/g substrate) which is favorable. The relative significance of structural parameters in enzymatic hydrolyzability was SSA > PV > average pore size > CrI/cellulose > particle size. PV and SSA exhibited logarithmic correlations with the final enzymatic hydrolysis yield. Copyright © 2018 Elsevier Ltd. All rights reserved.

Physical and antioxidant properties of gluten-free bread enriched with carob fibre

Science.gov (United States)

Różyło, Renata; Dziki, Dariusz; Gawlik-Dziki, Urszula; Biernacka, Beata; Wójcik, Monika; Ziemichód, Alicja

2017-07-01

There are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30°C), and baking (45-50 min, 230°C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable gluten-free bread can be obtained by adding up to 2% of carob.

Determination and Prediction of Digestible and Metabolizable Energy from the Chemical Composition of Chinese Corn Gluten Feed Fed to Finishing Pigs

Directory of Open Access Journals (Sweden)

T. T. Wang

2014-06-01

Full Text Available Two experiments were conducted to determine the digestible energy (DE and metabolizable energy (ME contents of corn gluten feed (CGF for finishing pigs and to develop equations predicting the DE and ME content from the chemical composition of the CGF samples, as well as validate the accuracy of the prediction equations. In Exp. 1, ten CGF samples from seven provinces of China were collected and fed to 66 finishing barrows (Duroc×Landrace×Yorkshire with an initial body weight (BW of 51.9±5.5 kg. The pigs were assigned to 11 diets comprising one basal diet and 10 CGF test diets with six pigs fed each diet. The basal diet contained corn (76%, dehulled soybean meal (21% and premix (3%. The ten test diets were formulated by substituting 25% of the corn and dehulled soybean meal with CGF and contained corn (57%, dehulled soybean meal (15.75%, CGF (24.25% and premix (3%. In Exp. 2, two additional CGF sources were collected as validation samples to test the accuracy of the prediction equations. In this experiment, 18 barrows (Duroc×Landrace×Yorkshire with an initial BW of 61.1±4.0 kg were randomly allotted to be fed either the basal diet or two CGF containing diets which had a similar composition as used in Exp. 1. The DE and ME of CGF ranged from 10.37 to 12.85 MJ/kg of dry matter (DM and 9.53 to 12.49 MJ/kg of DM, respectively. Through stepwise regression analysis, several prediction equations of DE and ME were generated. The best fit equations were: DE, MJ/kg of DM = 18.30–0.13 neutral detergent fiber–0.22 ether extract, with R2 = 0.95, residual standard deviation (RSD = 0.21 and p<0.01; and ME, MJ/kg of DM = 12.82+0.11 Starch–0.26 acid detergent fiber, with R2 = 0.94, RSD = 0.20 and p<0.01. These results indicate that the DE and ME content of CGF varied substantially but the DE and ME for finishing pigs can be accurately predicted from equations based on nutritional analysis.

Plasma alkylresorcinols reflect gluten intake and distinguish between gluten-rich and gluten-poor diets in a population at risk of metabolic syndrome

DEFF Research Database (Denmark)

Lind, Mads Vendelbo; Madsen, Mia Linda; Rumessen, Jüri J

2016-01-01

BACKGROUND: Many patients with celiac disease experience difficulties in adherence to a gluten-free diet. Methods for testing compliance to a gluten-free diet are costly and cumbersome. Thus, a simple biomarker of gluten intake is needed in a clinical setting and will be useful for epidemiologic...... in plasma total alkylresorcinols per 1-g increase in reported gluten intake (P gluten-free diet as well as to help investigations into the possible effects of gluten in the wider population. This trial...... 8 wk of a gluten-rich and gluten-poor diet separated by a washout period of ≥6 wk. We measured fasting plasma concentrations of alkylresorcinols to determine if they reflected differences in gluten intake as a secondary outcome of the original study. In addition, we investigated in 118 Danish adults...

Navigating the gluten-free boom.

Science.gov (United States)

Gaesser, Glenn A; Angadi, Siddhartha S

2015-08-01

Gluten-free diets have gained popularity with the public at a rate greater than would be expected based on the prevalence of gluten-related disorders such celiac disease, nonceliac gluten sensitivity, and wheat allergy. This article reviews gluten-related disorders, indications for gluten-free diets, and the possible health benefits of gluten. Despite the health claims for gluten-free eating, no published experimental evidence supports weight-loss with a gluten-free diet or suggests that the general population would benefit from avoiding gluten.

A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods.

Science.gov (United States)

Bromilow, Sophie; Gethings, Lee A; Buckley, Mike; Bromley, Mike; Shewry, Peter R; Langridge, James I; Clare Mills, E N

2017-06-23

The unique physiochemical properties of wheat gluten enable a diverse range of food products to be manufactured. However, gluten triggers coeliac disease, a condition which is treated using a gluten-free diet. Analytical methods are required to confirm if foods are gluten-free, but current immunoassay-based methods can unreliable and proteomic methods offer an alternative but require comprehensive and well annotated sequence databases which are lacking for gluten. A manually a curated database (GluPro V1.0) of gluten proteins, comprising 630 discrete unique full length protein sequences has been compiled. It is representative of the different types of gliadin and glutenin components found in gluten. An in silico comparison of their coeliac toxicity was undertaken by analysing the distribution of coeliac toxic motifs. This demonstrated that whilst the α-gliadin proteins contained more toxic motifs, these were distributed across all gluten protein sub-types. Comparison of annotations observed using a discovery proteomics dataset acquired using ion mobility MS/MS showed that more reliable identifications were obtained using the GluPro V1.0 database compared to the complete reviewed Viridiplantae database. This highlights the value of a curated sequence database specifically designed to support the proteomic workflows and the development of methods to detect and quantify gluten. We have constructed the first manually curated open-source wheat gluten protein sequence database (GluPro V1.0) in a FASTA format to support the application of proteomic methods for gluten protein detection and quantification. We have also analysed the manually verified sequences to give the first comprehensive overview of the distribution of sequences able to elicit a reaction in coeliac disease, the prevalent form of gluten intolerance. Provision of this database will improve the reliability of gluten protein identification by proteomic analysis, and aid the development of targeted mass

Estimated levels of gluten incidentally present in a Canadian gluten-free diet.

Science.gov (United States)

La Vieille, Sébastien; Dubois, Sheila; Hayward, Stephen; Koerner, Terence B

2014-02-21

Avoiding exposure to gluten is currently the only effective treatment for celiac disease. However, the evidence suggests that for most affected individuals, exposure to less than 10 mg/day is unlikely to cause histological changes to the intestinal mucosa. The daily diet of people with celiac disease does not rely solely on gluten-free pre-packaged foods, but also on naturally gluten-free grains (e.g., rice, buckwheat, ...) and foods with grain-derived ingredients (i.e., flour and starches) used for cooking and baking at home. The objective of this study was to estimate the level of incidental gluten potentially present in gluten-free diets from a Canadian perspective. We have conducted gluten exposure estimations from grain-containing foods and foods with grain-derived ingredients, taking into consideration the various rates of food consumption by different sex and age groups. These estimates have concluded that if gluten was present at levels not exceeding 20 ppm, exposure to gluten would remain below 10 mg per day for all age groups studied. However, in reality the level of gluten found in naturally gluten-free ingredients is not static and there may be some concerns related to the flours made from naturally gluten-free cereal grains. It was found that those containing a higher level of fiber and that are frequently used to prepare daily foods by individuals with celiac disease could be a concern. For this category of products, only the flours and starches labelled "gluten-free" should be used for home-made preparations.

Estimated Levels of Gluten Incidentally Present in a Canadian Gluten-Free Diet

Directory of Open Access Journals (Sweden)

Sébastien La Vieille

2014-02-01

Full Text Available Avoiding exposure to gluten is currently the only effective treatment for celiac disease. However, the evidence suggests that for most affected individuals, exposure to less than 10 mg/day is unlikely to cause histological changes to the intestinal mucosa. The daily diet of people with celiac disease does not rely solely on gluten-free pre-packaged foods, but also on naturally gluten-free grains (e.g., rice, buckwheat, ... and foods with grain-derived ingredients (i.e., flour and starches used for cooking and baking at home. The objective of this study was to estimate the level of incidental gluten potentially present in gluten-free diets from a Canadian perspective. We have conducted gluten exposure estimations from grain-containing foods and foods with grain-derived ingredients, taking into consideration the various rates of food consumption by different sex and age groups. These estimates have concluded that if gluten was present at levels not exceeding 20 ppm, exposure to gluten would remain below 10 mg per day for all age groups studied. However, in reality the level of gluten found in naturally gluten-free ingredients is not static and there may be some concerns related to the flours made from naturally gluten-free cereal grains. It was found that those containing a higher level of fiber and that are frequently used to prepare daily foods by individuals with celiac disease could be a concern. For this category of products, only the flours and starches labelled “gluten-free” should be used for home-made preparations.

Adverse effects of gluten ingestion and advantages of gluten withdrawal in nonceliac autoimmune disease.

Science.gov (United States)

Lerner, Aaron; Shoenfeld, Yehuda; Matthias, Torsten

2017-12-01

In light of the coincident surge in overall gluten intake and the incidence of autoimmune diseases, the possible biological adverse effects of gluten were explored. PubMed, MEDLINE, and the Cochrane Library databases were screened for reports published between 1964 and 2016 regarding the adverse effects of gluten as well as the effects of a gluten-free diet on autoimmune diseases. In vitro and in vivo studies describing gluten intake in animal models or cell lines and gluten-free diets in human autoimmune diseases were reviewed. Multiple detrimental aspects of gluten affect human health, including gluten-dependent digestive and extradigestive manifestations mediated by potentially immunological or toxic reactions that induce gastrointestinal inadequacy. Gluten affects the microbiome and increases intestinal permeability. It boosts oxidative stress and affects epigenetic behavior. It is also immunogenic, cytotoxic, and proinflammatory. Gluten intake increases apoptosis and decreases cell viability and differentiation. In certain nonceliac autoimmune diseases, gluten-free diets may help curtail the adverse effects of gluten. Additional in vivo studies are needed to unravel the puzzle of gluten effects in humans and to explore the potential beneficial effects of gluten-free diets in autoimmune diseases. © The Author(s) 2017. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

Effect of tiger nut-derived products in gluten-free batter and bread.

Science.gov (United States)

Aguilar, Núria; Albanell, Elena; Miñarro, Begoña; Guamis, Buenaventura; Capellas, Marta

2015-07-01

Tiger nut is a tuber used to produce tiger nut milk that yields a high quantity of solid waste, which can be dried and used as fiber source. The objective of this paper was to evaluate the quality of gluten-free bread formulated with different tiger nut-derived products in order to substitute soya flour (which is an allergen ingredient) and, at the same time, increase the use of tiger nut-derived products. Four gluten-free formulations based on corn starch and containing tiger nut milk, tiger nut milk by-product, tiger nut flour, or soya flour (as reference formulation) were studied. Tiger nut milk increased G' of gluten-free batter and rendered breads with the softest crumb (502.46 g ± 102.05), the highest loaf-specific volume (3.35 cm(3)/g ± 0.25), and it was mostly preferred by consumers (61.02%). Breads elaborated with tiger nut flour had similar characteristics than soya flour breads (except in color and crumb structure). The addition of tiger nut milk by-product resulted in a hard (1047.64 g ± 145.74) and dark (L(*)  = 70.02 ± 3.38) crumb bread, which was the least preferred by consumers. Results showed that tiger nut is a promising ingredient to formulate gluten-free baked products. © The Author(s) 2014.

Gluten Intolerance Group

Science.gov (United States)

... Intolerance Group (GIG), the industry leader in the certification of gluten-free products and food services, announced today that a wide ... of gluten-free products. One of the top certification programs in the world, GFCO inspects products and manufacturing facilities for gluten, in an effort ...

Lipid digestibility and energy content of distillers corn oil in swine and poultry

Science.gov (United States)

Two experiments were conducted to determine the DE and ME, and apparent total tract digestibility of ether extract of 3 distillers corn oil (DCO; 4.9, 12.8, or 13.9% FFA), compared with a sample of refined corn oil (CO, 0.04% FFA), and an industrially-hydrolyzed high FFA DCO (93.8% FFA) in young pig...

Carbohydrate composition and in vitro digestibility of dry matter and nonstarch polysaccharides in corn, sorghum, and wheat and coproducts from these grains.

Science.gov (United States)

Jaworski, N W; Lærke, H N; Bach Knudsen, K E; Stein, H H

2015-03-01

The objectives of this work were to determine carbohydrate composition and in vitro digestibility of DM and nonstarch polysaccharides (NSP) in corn, wheat, and sorghum and coproducts from these grains. In the initial part of this work, the carbohydrate composition of 12 feed ingredients was determined. The 12 ingredients included 3 grains (corn, sorghum, and wheat), 3 coproducts from the dry grind industry (corn distillers dried grains with solubles [DDGS] and 2 sources of sorghum DDGS), 4 coproducts from the wet milling industry (corn gluten meal, corn gluten feed, corn germ meal, and corn bran), and 2 coproducts from the flour milling industry (wheat middlings and wheat bran). Results indicated that grains contained more starch and less NSP compared with grain coproducts. The concentration of soluble NSP was low in all ingredients. Cellulose, arabinoxylans, and other hemicelluloses made up approximately 22, 49, and 29% (DM basis), respectively, of the NSP in corn and corn coproducts and approximately 25, 43, and 32% (DM basis), respectively, of the NSP in sorghum and sorghum DDGS. Cellulose, arabinoxylans, and other hemicelluloses made up approximately 16, 64, and 20% (DM basis), respectively, of the NSP in wheat and wheat coproducts. The concentration of lignin in grains was between 0.8 and 1.8% (DM basis), whereas coproducts contained between 2.2 and 11.5% lignin (DM basis). The in vitro ileal digestibility of NSP was close to zero or negative for all feed ingredients, indicating that pepsin and pancreas enzymes have no effect on in vitro degradation of NSP. A strong negative correlation ( = 0.97) between in vitro ileal digestibility of DM and the concentration of NSP in feed ingredients was observed. In vitro total tract digestibility of NSP ranged from 6.5% in corn bran to 57.3% in corn gluten meal. In conclusion, grains and grain coproducts contain mostly insoluble NSP and arabinoxylans make up the majority of the total NSP fraction. The in vitro

Is it gluten-free? Relationship between self-reported gluten-free diet adherence and knowledge of gluten content of foods.

Science.gov (United States)

Silvester, Jocelyn A; Weiten, Dayna; Graff, Lesley A; Walker, John R; Duerksen, Donald R

2016-01-01

To assess the relationship between self-reported adherence to a gluten-free diet (GFD) and the ability to determine correctly the appropriateness of particular foods in a GFD. Persons with celiac disease were recruited through clinics and support groups. Participants completed a questionnaire with items related to GFD information sources, gluten content of 17 common foods (food to avoid, food allowed, and food to question), GFD adherence, and demographic characteristics. Diagnosis was self-reported. The 82 respondents (88% female) had a median of 6 y GFD experience. Most (55%) reported strict adherence, 18% reported intentional gluten consumption and 21% acknowledged rare unintentional gluten consumption. Cookbooks, advocacy groups, and print media were the most commonly used GFD information sources (85-92%). No participant identified correctly the gluten content of all 17 foods; only 30% identified at least 14 foods correctly. The median score on the Gluten-Free Diet Knowledge Scale (GFD-KS) was 11.5 (interquartile ratio, 10-13). One in five incorrect responses put the respondent at risk of consuming gluten. GFD-KS scores did not correlate with self-reported adherence or GFD duration. Patient advocacy group members scored significantly higher on the GFD-KS than non-members (12.3 versus 10.6; P gluten ingestion overestimate GFD adherence. Individuals who believe they are following a GFD are not readily able to correctly identify foods that are GF, which suggests ongoing gluten consumption may be occurring, even among patients who believe they are "strictly" adherent. The role of patient advocacy groups and education to improve outcomes through improved adherence to a GFD requires further research. Copyright © 2016 Elsevier Inc. All rights reserved.

Inulin hydrolysis by inulinase immobilized covalently on magnetic nanoparticles prepared with wheat gluten hydrolysates.

Science.gov (United States)

Torabizadeh, Homa; Mahmoudi, Asieh

2018-03-01

Inulinase can produce a high amount of fructose syrup from inulin in a one-step enzymatic process. Inulinase from Aspergillus niger was immobilized covalently on Fe 3 O 4 magnetic nanoparticles functionalized with wheat gluten hydrolysates (WGHs). Wheat gluten was enzymatically hydrolyzed by two endopeptidases Alcalase and Neutrase and related nanoparticles were prepared by desolvation method. Magnetite nanoparticles were coated with WGHs nanoparticles and then inulinase was immobilized onto it using glutaraldehyde as crosslinking agent. Parallel studies employing differential scanning calorimetry and field emmision scanning electron microscopy were carried out to observe functional and structural variations in free inulinase during immobilization. Optimum temperature of immobilized inulinase was increased, while, pH and K m values were decreased compared to free enzyme. Overall, a 12.3 folds rise was detected in enzyme half-life value after Immobilization at 75 °C and enzyme preserved 70% of its initial activity after 12 cycles of hydrolysis with 75% of enzyme loading.

Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition

NARCIS (Netherlands)

Janssen, A. M.; vanVliet, T; Vereijken, JM

Glutens derived from two wheal cultivars with a known difference in bread making quality, i.e. cv. Katepwa (good) and cv. Obelisk (poor), were fractionated into gliadin and glutenin. Cultivar Katepwa gluten contained more glutenin than cv. Obelisk gluten. Reconstituted glutens were prepared by

Substituição do milho por farelo de trigo ou farelo de glúten de milho na ração de bovinos de corte em terminação - DOI: 10.4025/actascianimsci.v29i1.251 Substitution of corn grain by wheat middlings or corn gluten feed in the finishing bulls diet - DOI: 10.4025/actascianimsci.v29i1.251

Directory of Open Access Journals (Sweden)

Térssio Roger Ramalho

2007-11-01

Full Text Available O objetivo do trabalho foi avaliar a substituição do milho moído fino (MM por farelo de trigo (FT ou farelo de glúten de milho (FGM na ração de 36 bovinos não castrados, em terminação (14 meses; peso inicial de 382 kg durante 87 dias. A ração continha 24% de silagem de capim e 76% de concentrado, constituído por polpa cítrica, farelo de soja, uréia, minerais, bicarbonato de sódio e monensina sódica, além de uma das fontes energéticas testadas. A substituição de MM por FT aumentou a ingestão de FDN (pThe objective of this work was to evaluate the substitution of finely ground (GC corn by wheat middlings (WM or dried corn gluten feed (CGF in finishing feedlot diets. Thirty-six yearling bulls (382 kg average initial live weight; 14 months old were fed during 87 days. The diets contained 24% grass silage and 76% concentrate, formulated with dried citrus pulp, soybean meal, urea, mineral-vitamin mix, sodium bicarbonate, sodium monensin, and one of the energy sources tested. The substitution of wheat middlings for corn increased NDF intake (p<0.05. However, no effect was observed on other measured parameters. Substitution of corn gluten feed for ground corn reduced dry matter intake (p<0.05 and average daily gain (p<0.10, increased NDF intake (p<0.05, but had no effect on feed efficiency. These diets showed no differences in the observed values of net energy of maintenance or gain. The ratio observed/expected net energy for the diet differs from the other treatments. For this type of diet, GC may be completely replaced by WM or CGF with no depression on feed efficiency or on diet net energy. NRC (2001 underestimates TDN values and net energy estimates for WM and CGF.

Symptomatic suspected gluten exposure is common among patients with coeliac disease on a gluten-free diet.

Science.gov (United States)

Silvester, J A; Graff, L A; Rigaux, L; Walker, J R; Duerksen, D R

2016-09-01

A gluten-free diet is the only recommended treatment for coeliac disease. To determine the prevalence and characteristics of reactions to gluten among persons with coeliac disease on a gluten-free diet. Adults with biopsy proven, newly diagnosed coeliac disease were prospectively enrolled. A survey related to diet adherence and reactions to gluten was completed at study entry and 6 months. The Coeliac Symptom Index, Coeliac Diet Assessment Tool (CDAT) and Gluten-Free Eating Assessment Tool (GF-EAT) were used to measure coeliac disease symptoms and gluten-free diet adherence. Of the 105 participants, 91% reported gluten exposure gluten was reported by 66%. Gluten consumption was unsuspected until a reaction occurred (63%) or resulted from problems ordering in a restaurant (29%). The amount of gluten consumed ranged from cross-contact (30%) to a major ingredient (10%). Median time to symptom onset was 1 h (range 10 min to 48 h), and median symptom duration was 24 h (range 1 h to 8 days). Common symptoms included abdominal pain (80%), diarrhoea (52%), fatigue (33%), headache (30%) and irritability (29%). Reactions to suspected gluten exposure are common among patients with coeliac disease on a gluten-free diet. Eating at restaurants and other peoples' homes remain a risk for unintentional gluten exposure. When following individuals with coeliac disease, clinicians should include questions regarding reactions to gluten as part of their assessment of gluten-free diet adherence. © 2016 John Wiley & Sons Ltd.

SOME STUDIES ABOUT CEREALS BEHAVIOR DURING FREEZE DRYING PROCESS

Directory of Open Access Journals (Sweden)

GABRIELA-VICTORIA MNERIE

2009-05-01

Full Text Available The paper presents some special method and equipment and the principal advantages of freeze-dried food. The freeze drying is a good method of freeze-drying for make some experiments with many kind of cereals, for the improvement that in food production. It is necessary and is possible to study the corn oil extract, wheat flour, the maltodextrin from corn, modified cornstarch, spice extracts, soy sauce, hydrolyzed wheat gluten, partially hydrogenated soybean and cottonseed oil etc. That is very porous, since it occupies the same volume as the original and so rehydrates rapidly. There is less loss of flavour and texture than with most other methods of drying.

Gluten-free but also gluten-enriched (gluten+) diet prevent diabetes in NOD mice; the gluten enigma in type 1 diabetes

Czech Academy of Sciences Publication Activity Database

Funda, David P.; Kaas, A.; Tlaskalová, Helena; Buschard, K.

2007-01-01

Roč. 24, - (2007), s. 59-63 ISSN 1520-7552 R&D Projects: GA AV ČR IAA5020405; GA ČR GA303/06/1329 Institutional research plan: CEZ:AV0Z50200510 Keywords : gluten * gluten -free * type 1 diabetes Subject RIV: EE - Microbiology, Virology Impact factor: 3.087, year: 2007

Evaluation of gluten in gluten-free-labeled foods and assessment of exposure level to gluten among celiac patients in Lebanon.

Science.gov (United States)

Hassan, Hussein; Elaridi, Jomana; Bassil, Maya

2017-11-01

The aim of the study was to evaluate gluten contamination in all the gluten-free (GF)-labeled food products sold in Lebanon. Over a 2-year period, a total of 173 food samples collected from 135 brand names were analyzed. Gluten contamination was detected in 33 of 173 (19%) samples, and its content ranged between 2.5 and >80 mg kg -1 . In 10 of the 173 samples (6%), the quantity of gluten exceeded the upper limit of 20 mg kg -1 . Out of the 10 contaminated products, eight (80%) were locally manufactured. Among these 10 products, eight (80%) were wheat-starch-based foods. Of the 40 brand names tested twice in 2014 and 2015, 15 (38%) showed significantly (p < .05) different gluten content between the 2 years. Using a food frequency questionnaire, exposure level to gluten through the contaminated products was evaluated among 15 celiac patients. Two patients reported consuming these products more than twice per week.

Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: Kinetics and thermodynamics study.

Science.gov (United States)

Jin, Jian; Ma, Haile; Qu, Wenjuan; Wang, Kai; Zhou, Cunshan; He, Ronghai; Luo, Lin; Owusu, John

2015-11-01

The effects of multi-frequency power ultrasound (MPU) pretreatment on the kinetics and thermodynamics of corn gluten meal (CGM) were investigated in this research. The apparent constant (KM), apparent break-down rate constant (kA), reaction rate constants (k), energy of activation (Ea), enthalpy of activation (ΔH), entropy of activation (ΔS) and Gibbs free energy of activation (ΔG) were determined by means of the Michaelis-Menten equation, first-order kinetics model, Arrhenius equation and transition state theory, respectively. The results showed that MPU pretreatment can accelerate the enzymolysis of CGM under different enzymolysis conditions, viz. substrate concentration, enzyme concentration, pH, and temperature. Kinetics analysis revealed that MPU pretreatment decreased the KM value by 26.1% and increased the kA value by 7.3%, indicating ultrasound pretreatment increased the affinity between enzyme and substrate. In addition, the values of k for ultrasound pretreatment were increased by 84.8%, 41.9%, 28.9%, and 18.8% at the temperature of 293, 303, 313 and 323 K, respectively. For the thermodynamic parameters, ultrasound decreased Ea, ΔH and ΔS by 23.0%, 24.3% and 25.3%, respectively, but ultrasound had little change in ΔG value in the temperature range of 293-323 K. In conclusion, MPU pretreatment could remarkably enhance the enzymolysis of CGM, and this method can be applied to protein proteolysis industry to produce peptides. Copyright © 2015 Elsevier B.V. All rights reserved.

The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects.

Science.gov (United States)

Bacchetti, T; Saturni, L; Turco, I; Ferretti, G

2014-11-01

The objective of the present paper is to evaluate the post-prandial response to some varieties of gluten free (GF) pasta that are commonly consumed in Italy. The glycaemic responses were compared with a glucose standard in healthy subjects and gluten-free diet celiac subjects. Subjects were served portions of the test foods and a standard food (glucose), on separate occasions, each containing 50 g available carbohydrates. Capillary blood glucose was measured from finger-prick samples in fasted subjects and at 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. For each type of pasta, the glycaemic index (GI) was calculated by expressing the incremental area under the blood glucose curve as a percentage of each subject's average incremental area under the blood glucose curve (AUC) for the standard food. Gluten free pasta exhibited a range of GI values from 46 to 66. The glycaemic load (GL) and glycaemic profile (GP) were also calculated. A higher GI value was observed in pasta containing rice flour as the main ingredient. Lower values were observed in pasta obtained using corn or a mixture of corn and rice flour as the main ingredients. The results were confirmed in celiac subjects. The information presented in this paper may be useful in helping celiac people to select low-GI pasta.

Avoiding Gluten Cross-Contamination

Science.gov (United States)

... Meal Options for Kids with Food Allergies The Gluten-Free Diet Watch and Learn Videos View More What a ... on This Topic Does My Child Need a Gluten Free Diet Gluten is a protein found in certain grains ...

Effect of gluten free diet on immune response to gliadin in patients with non-celiac gluten sensitivity.

Science.gov (United States)

Caio, Giacomo; Volta, Umberto; Tovoli, Francesco; De Giorgio, Roberto

2014-02-13

Non-celiac gluten sensitivity is a syndrome characterized by gastrointestinal and extra-intestinal symptoms occurring in a few hours/days after gluten and/or other wheat protein ingestion and rapidly improving after exclusion of potential dietary triggers. There are no established laboratory markers for non-celiac gluten sensitivity, although a high prevalence of first generation anti-gliadin antibodies of IgG class has been reported in this condition. This study was designed to characterize the effect of the gluten-free diet on anti-gliadin antibodies of IgG class in patients with non-celiac gluten sensitivity. Anti-gliadin antibodies of both IgG and IgA classes were assayed by ELISA in 44 non-celiac gluten sensitivity and 40 celiac disease patients after 6 months of gluten-free diet. The majority of non-celiac gluten sensitivity patients (93.2%) showed the disappearance of anti-gliadin antibodies of IgG class after 6 months of gluten-free diet; in contrast, 16/40 (40%) of celiac patients displayed the persistence of these antibodies after gluten withdrawal. In non-celiac gluten sensitivity patients anti-gliadin antibodies IgG persistence after gluten withdrawal was significantly correlated with the low compliance to gluten-free diet and a mild clinical response. Anti-gliadin antibodies of the IgG class disappear in patients with non-celiac gluten sensitivity reflecting a strict compliance to the gluten-free diet and a good clinical response to gluten withdrawal.

Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-Reported Non-Celiac Gluten Sensitivity.

Science.gov (United States)

Skodje, Gry I; Sarna, Vikas K; Minelle, Ingunn H; Rolfsen, Kjersti L; Muir, Jane G; Gibson, Peter R; Veierød, Marit B; Henriksen, Christine; Lundin, Knut E A

2018-02-01

Non-celiac gluten sensitivity is characterized by symptom improvement after gluten withdrawal in absence of celiac disease. The mechanisms of non-celiac gluten sensitivity are unclear, and there are no biomarkers for this disorder. Foods with gluten often contain fructans, a type of fermentable oligo-, di-, monosaccharides and polyols. We aimed to investigate the effect of gluten and fructans separately in individuals with self-reported gluten sensitivity. We performed a double-blind crossover challenge of 59 individuals on a self-instituted gluten-free diet, for whom celiac disease had been excluded. The study was performed at Oslo University Hospital in Norway from October 2014 through May 2016. Participants were randomly assigned to groups placed on diets containing gluten (5.7 g), fructans (2.1 g), or placebo, concealed in muesli bars, for 7 days. Following a minimum 7-day washout period (until the symptoms induced by the previous challenge were resolved), participants crossed over into a different group, until they completed all 3 challenges (gluten, fructan, and placebo). Symptoms were measured by Gastrointestinal Symptom Rating Scale Irritable Bowel Syndrome (GSRS-IBS) version. A linear mixed model for analysis was used. Overall GSRS-IBS scores differed significantly during gluten, fructan, and placebo challenges; mean values were 33.1 ± 13.3, 38.6 ± 12.3, and 34.3 ± 13.9, respectively (P = .04). Mean scores for GSRS-IBS bloating were 9.3 ± 3.5, 11.6 ± 3.5, and 10.1 ± 3.7, respectively, during the gluten, fructan, and placebo challenges (P = .004). The overall GSRS-IBS score for participants consuming fructans was significantly higher than for participants consuming gluten (P = .049), as was the GSRS bloating score (P = .003). Thirteen participants had the highest overall GSRS-IBS score after consuming gluten, 24 had the highest score after consuming fructan, and 22 had the highest score after consuming placebo. There was no difference in GSRS

Maleic acid treatment of biologically detoxified corn stover liquor.

Science.gov (United States)

Kim, Daehwan; Ximenes, Eduardo A; Nichols, Nancy N; Cao, Guangli; Frazer, Sarah E; Ladisch, Michael R

2016-09-01

Elimination of microbial and enzyme inhibitors from pretreated lignocellulose is critical for effective cellulose conversion and yeast fermentation of liquid hot water (LHW) pretreated corn stover. In this study, xylan oligomers were hydrolyzed using either maleic acid or hemicellulases, and other soluble inhibitors were eliminated by biological detoxification. Corn stover at 20% (w/v) solids was LHW pretreated LHW (severity factor: 4.3). The 20% solids (w/v) pretreated corn stover derived liquor was recovered and biologically detoxified using the fungus Coniochaeta ligniaria NRRL30616. After maleic acid treatment, and using 5 filter paper units of cellulase/g glucan (8.3mg protein/g glucan), 73% higher cellulose conversion from corn stover was obtained for biodetoxified samples compared to undetoxified samples. This corresponded to 87% cellulose to glucose conversion. Ethanol production by yeast of pretreated corn stover solids hydrolysate was 1.4 times higher than undetoxified samples, with a reduction of 3h in the fermentation lag phase. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.

Science.gov (United States)

Palavecino, Pablo Martín; Bustos, Mariela Cecilia; Heinzmann Alabí, María Belén; Nicolazzi, Melani Solange; Penci, María Cecilia; Ribotta, Pablo Daniel

2017-09-01

Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten-free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten-free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten-sensitive individuals. © 2017 Institute of Food Technologists®.

Gluten intake and gluten-free diet in the Netherlands

NARCIS (Netherlands)

Hopman, Geertruida Dorothea

2008-01-01

Celiac disease is an intolerance to dietary gluten in genetically predisposed individuals, leading to alterations of the small bowel mucosa. The treatment consists of a life-long, gluten-free diet. The aims of this thesis were to measure some of the environmental factors considered to play a role

Separation of Corn Fiber and Conversion to Fuels and Chemicals Phase II: Pilot-scale Operation

Energy Technology Data Exchange (ETDEWEB)

Abbas, Charles; Beery, Kyle; Orth, Rick; Zacher, Alan

2007-09-28

The purpose of the Department of Energy (DOE)-supported corn fiber conversion project, “Separation of Corn Fiber and Conversion to Fuels and Chemicals Phase II: Pilot-scale Operation” is to develop and demonstrate an integrated, economical process for the separation of corn fiber into its principal components to produce higher value-added fuel (ethanol and biodiesel), nutraceuticals (phytosterols), chemicals (polyols), and animal feed (corn fiber molasses). This project has successfully demonstrated the corn fiber conversion process on the pilot scale, and ensured that the process will integrate well into existing ADM corn wet-mills. This process involves hydrolyzing the corn fiber to solubilize 50% of the corn fiber as oligosaccharides and soluble protein. The solubilized fiber is removed and the remaining fiber residue is solvent extracted to remove the corn fiber oil, which contains valuable phytosterols. The extracted oil is refined to separate the phytosterols and the remaining oil is converted to biodiesel. The de-oiled fiber is enzymatically hydrolyzed and remixed with the soluble oligosaccharides in a fermentation vessel where it is fermented by a recombinant yeast, which is capable of fermenting the glucose and xylose to produce ethanol. The fermentation broth is distilled to remove the ethanol. The stillage is centrifuged to separate the yeast cell mass from the soluble components. The yeast cell mass is sold as a high-protein yeast cream and the remaining sugars in the stillage can be purified to produce a feedstock for catalytic conversion of the sugars to polyols (mainly ethylene glycol and propylene glycol) if desirable. The remaining materials from the purification step and any materials remaining after catalytic conversion are concentrated and sold as a corn fiber molasses. Additional high-value products are being investigated for the use of the corn fiber as a dietary fiber sources.

Prevalence of Self-Reported Gluten-Related Disorders and Adherence to a Gluten-Free Diet in Salvadoran Adult Population.

Science.gov (United States)

Ontiveros, Noé; Rodríguez-Bellegarrigue, Cecilia Ivonne; Galicia-Rodríguez, Gerardo; Vergara-Jiménez, Marcela de Jesús; Zepeda-Gómez, Elia María; Arámburo-Galvez, Jesús Gilberto; Gracia-Valenzuela, Martina Hilda; Cabrera-Chávez, Francisco

2018-04-18

Gluten-related disorders are not considered of relevance at public health level in Central America. The prevalence of gluten-related disorders, and adherence to a gluten-free diet, remain unknown in the Central American region. We conducted a cross-sectional survey of the Central American population from San Salvador, El Salvador, to estimate the prevalence rates of self-reported gluten-related disorders and adherence to a gluten-free diet. 1326 individuals were surveyed. Self-reported prevalence rates were (95% Confidence Interval): gluten sensitivity 3.1% (2.3–4.2); physician-diagnosed celiac disease 0.15% (0.04–0.5); wheat allergy 0.75% (0.4–1.3); non-celiac gluten sensitivity 0.98% (0.5–1.6). The prevalence rate of adherence to a gluten-free diet was 7.0% (5.7–8.5). Seven self-reported physician diagnosed gluten-sensitive cases informed the co-existence of non-celiac gluten sensitivity with celiac disease and/or wheat allergy. Among the non-self-reported gluten sensitivity individuals following a gluten-free diet, 50% reported that they were seeing a health professional for gluten-free dietary advice. Gluten sensitivity is commonly reported in Salvadoran population, but some health professionals acknowledge the coexistence of wheat allergy, celiac disease, and non-celiac gluten sensitivity. Among studies at population level, the prevalence of adherence to a gluten-free diet in Salvadoran population is the highest reported until now. However, just a few of the gluten-free diet followers were doing it for health-related benefits; the others reported weight control and the perception that the diet is healthier as the main motivation for adopting such a diet.

Chemometric analysis of minerals in gluten-free products.

Science.gov (United States)

Gliszczyńska-Świgło, Anna; Klimczak, Inga; Rybicka, Iga

2018-06-01

Numerous studies indicate mineral deficiencies in people on a gluten-free (GF) diet. These deficiencies may indicate that GF products are a less valuable source of minerals than gluten-containing products. In the study, the nutritional quality of 50 GF products is discussed taking into account the nutritional requirements for minerals expressed as percentage of recommended daily allowance (%RDA) or percentage of adequate intake (%AI) for a model celiac patient. Elements analyzed were calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc. Analysis of %RDA or %AI was performed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Using PCA, the differentiation between products based on rice, corn, potato, GF wheat starch and based on buckwheat, chickpea, millet, oats, amaranth, teff, quinoa, chestnut, and acorn was possible. In the HCA, four clusters were created. The main criterion determining the adherence of the sample to the cluster was the content of all minerals included to HCA (K, Mg, Cu, Fe, Mn); however, only the Mn content differentiated four formed groups. GF products made of buckwheat, chickpea, millet, oats, amaranth, teff, quinoa, chestnut, and acorn are better source of minerals than based on other GF raw materials, what was confirmed by PCA and HCA. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Digestibilidade Aparente de Ingredientes pela Tilápia do Nilo (Oreochromis niloticus Apparent Digestibility of Feedstuffs by Nile Tilapia (Oreochromis niloticus

Directory of Open Access Journals (Sweden)

Luiz Edivaldo Pezzato

2002-07-01

Full Text Available Avaliou-se a digestibilidade aparente do milho, amido de milho, milho extrusado, germe de milho, sorgo, farelo de trigo, farelo de arroz, glúten 21, glúten 60, farelo de soja, farelo de canola, farelo de algodão, farinha de peixe, farinha de carne, farinha de vísceras de aves, farinha de sangue e farinha de penas. Confeccionaram-se 18 rações, marcadas com 0,10% de óxido de crômio III, uma delas, basal purificada, e as demais, contendo os ingredientes. Os peixes, 100 juvenis com 100±10 g, foram alojados em cinco tanques-rede para facilitar o manejo de alimentação e a coleta de fezes e permaneceram, durante o dia, em cinco aquários (250 L de alimentação, recebendo refeições à vontade das 8 às 17h30. Após, foram transferidos para cinco aquários (300 L de coleta de fezes, onde permaneceram até a manhã do dia subseqüente. O coeficiente de digestibilidade aparente dos ingredientes foi calculado com base no teor de óxido crômio da ração e das fezes. Com base nos resultados, concluiu-se que, entre os ingredientes energéticos, o milho apresentou o melhor coeficiente de digestibilidade aparente, seguindo-se o milho extrusado, o farelo de trigo e o farelo de arroz; dos ingredientes protéicos - vegetal, o glúten 60 e o glúten 21, seguidos do farelo de canola, apresentou os melhores coeficientes e dos protéicos - animal, destacou-se a farinha de vísceras de aves, seguida da farinha de peixes, enquanto os piores coeficientes foram proporcionados pela farinha de penas e farinha de sangue.Apparent digestibility of corn, corn-starch, extruded corn, corn-germ, sorghum, wheat middlings, rice meal, corn gluten meal, gluten 60, soybean meal, canola meal, cottonseed meal, fish meal, meat and bone meal, poultry by-product meal, blood meal and poultry feathers hydrolyzed meal were determined for Nile tilapia juveniles (100±10 g fed purified diet and 0.10% chromic oxide. Fish were maintained in 5 aquaria (250 L at a density of 20 fish

Prevalence of Self-Reported Gluten-Related Disorders and Adherence to a Gluten-Free Diet in Salvadoran Adult Population

Directory of Open Access Journals (Sweden)

Noé Ontiveros

2018-04-01

Full Text Available Gluten-related disorders are not considered of relevance at public health level in Central America. The prevalence of gluten-related disorders, and adherence to a gluten-free diet, remain unknown in the Central American region. We conducted a cross-sectional survey of the Central American population from San Salvador, El Salvador, to estimate the prevalence rates of self-reported gluten-related disorders and adherence to a gluten-free diet. 1326 individuals were surveyed. Self-reported prevalence rates were (95% Confidence Interval: gluten sensitivity 3.1% (2.3–4.2; physician-diagnosed celiac disease 0.15% (0.04–0.5; wheat allergy 0.75% (0.4–1.3; non-celiac gluten sensitivity 0.98% (0.5–1.6. The prevalence rate of adherence to a gluten-free diet was 7.0% (5.7–8.5. Seven self-reported physician diagnosed gluten-sensitive cases informed the co-existence of non-celiac gluten sensitivity with celiac disease and/or wheat allergy. Among the non-self-reported gluten sensitivity individuals following a gluten-free diet, 50% reported that they were seeing a health professional for gluten-free dietary advice. Gluten sensitivity is commonly reported in Salvadoran population, but some health professionals acknowledge the coexistence of wheat allergy, celiac disease, and non-celiac gluten sensitivity. Among studies at population level, the prevalence of adherence to a gluten-free diet in Salvadoran population is the highest reported until now. However, just a few of the gluten-free diet followers were doing it for health-related benefits; the others reported weight control and the perception that the diet is healthier as the main motivation for adopting such a diet.

Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients.

Science.gov (United States)

Farage, Priscila; de Medeiros Nóbrega, Yanna Karla; Pratesi, Riccardo; Gandolfi, Lenora; Assunção, Pedro; Zandonadi, Renata Puppin

2017-02-01

The present study aimed to assess the safety of gluten-free bakery products for consumption by coeliac patients. Design/setting In the current exploratory cross-sectional quantitative study, a total of 130 samples were collected from twenty-five bakeries in Brasilia (Brazil). For the quantification of gluten, an ELISA was used. The threshold of 20 ppm gluten was considered as the safe upper limit for gluten-free food, as proposed in the Codex Alimentarius. The results revealed a total of 21·5 % of contamination among the bakery products sampled. Sixty-four per cent of the bakeries sold at least one contaminated product in our sample. These findings represent a risk for coeliac patients since the ingestion of gluten traces may be sufficient to adversely impact on their health.

Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

Directory of Open Access Journals (Sweden)

Ana Cristina Ballesteros López

2004-03-01

Full Text Available The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction. Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.Para desenvolver um sucedâneo para o pão de forma, isento de glúten, foram testadas as influências dos amidos de milho, de mandioca e da farinha de arroz, bem como das etapas de mistura, fermentação e assamento na qualidade do mesmo. Os parâmetros de fabricação foram determinados por meio de análises sensoriais durante a produção. As características sensoriais dos pães foram comparadas por

Effects of dietary corn gluten meal on growth performance and protein metabolism in relation to IGF-I and TOR gene expression of juvenile cobia ( Rachycentron canadum)

Science.gov (United States)

Luo, Yiwen; Ai, Qinghui; Mai, Kangsen; Zhang, Wenbing; Xu, Wei; Zhang, Yanjiao; Liufu, Zhiguo

2013-09-01

A growth experiment was conducted on cobia ( Rachycentron canadum, initial weight 108.2 g ± 3.0 g) to investigate the effects of dietary corn gluten meal (CGM) levels on the fish growth, whole body composition and protein metabolism in relation to specific gene expression. Five isonitrogenous (crude protein 45%) and isoenergetic (gross energy 20 kJ g-1) practical diets were formulated by replacing 0% (the control), 17.5%, 35.0%, 52.5%, and 70.0% of fish meal (FM) protein with CGM protein. No significant differences were observed in the survival, feed intake (FI), specific growth rate (SGR), feed efficiency (FE) and protein productive value (PPV) among fish fed diets with 0%, 17.5%, 35.0%, and 52.5% of CGM protein. However, these indices were significantly lower in fish fed the diet with 70.0% of CGM protein than those in fish fed the control diet ( P cobia. The present results might be useful for developing cost effective and sustainable cobia dietary formulations.

Gluten - Not a Friendly Protein

OpenAIRE

E Tafreshi; A Jafarzade Noghani; B Khairkhah; M Yazdani; S Seddighi; S khayam

2014-01-01

Introduction: Gluten is a protein found in grains.  Research has shown that the gluten that is in grains of wheat, barley, rye, and oats (to a lesser degree) is toxic to many individuals.  While gluten is essential for the make-up of these 4 grains, our bodies do not need it. Is it healthful?  The protein in today’s wheat is poorly digested and can be harmful.  An estimated 95% of prepared foods on the grocery shelves contain the toxic forms of gluten.   Non-Celiac Gluten Sensitivit...

Production of high fructose corn syrup Streptomyces sp

Energy Technology Data Exchange (ETDEWEB)

Bhatia, M; Prabhu, K A

1978-01-01

A Streptomyces strain exhibiting considerable glucose isomerase activity was isolated from soil. The cell free extract of the culture was able to convert glucose to fructose in a period of 48 ha and gave 40% conversion. With acid hydrolyzates of corn and bagasse as substrates, the cell-free extract gave glucose to fructose conversions of 39.8 and 29%, respectively.

Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016

Directory of Open Access Journals (Sweden)

María Ángeles Bustamante

2017-01-01

Full Text Available The treatment of Celiac disease consists in a strict lifelong gluten-free (GF diet. As the ingestion of small amounts can have damaging complications, there has been an ongoing discussion regarding the safe threshold for dietary residual gluten. The aim was to analyze the evolution of gluten content in cereal-based GF foodstuffs (n = 3141 from 1998 to 2016 measured by the enzyme-linked immunosorbent assay (ELISA technique. Eight categories were defined: flours, breakfast cereals/bars, bakery, pasta, breads, dough, snacks, and yeasts, and these were divided into GF labeled-foods (GF-L or reportedly GF foodstuffs, but not certified (GF-NC. Gluten-detection was decreased over time in line with the evolving European regulations about food information and gluten content claims. This decline started sooner in GF-L products than in GF-NC. As a whole, gluten was detected in 371 samples, with breakfast cereals/bars being the most contaminated group. Snacks and yeasts changed from being high gluten-detected samples to being totally GF over the years. The downside is that, of contaminated samples, those in the low levels of gluten detection range have decreased while flour samples containing over 100 mg/kg gluten have risen in the 2013–2016 period. Obtained data confirm that GF cereal-based foods are becoming safer but gluten control must be maintained.

Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread.

Science.gov (United States)

Verbauwhede, Annelien E; Lambrecht, Marlies A; Fierens, Ellen; Hermans, Senne; Shegay, Oksana; Brijs, Kristof; Delcour, Jan A

2018-10-30

The thermo-active serine peptidase aqualysin 1 (Aq1) of Thermus aquaticus was applied in bread making to study the relative contribution of thermoset gluten to bread crumb texture. Aq1 is active between 30 °C and 90 °C with an optimum activity temperature of around 65 °C. It is inhibited by wheat endogenous serine peptidase inhibitors during dough mixing and fermentation and starts hydrolyzing gluten proteins during baking above 80 °C when the enzyme is no longer inhibited and most of the starch is gelatinized and contributes to structure formation. Aq1 activity reduced the molecular weight of gluten proteins and significantly increased their extractability in sodium dodecyl sulfate containing medium. While it had no impact on the specific bread volume and only limited impact on hardness, cohesiveness, springiness, resilience and chewiness, it impacted bread crumb coherence. We conclude that starch has a greater impact on crumb texture than thermoset gluten. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of hydrolysis enzymatic process of corn using protease crude (Rhizopus oligosporus-C1) to produce corn hydrolisate rich folic acid

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Maryati, Yati; Susilowati, Agustine; Melanie, Hakiki; Lotulung, Puspa D.

2017-11-01

Corn hydrolyzate (Zea mays L) as a functional food fortificant derived from natural folic acid has been evaluated through a hydrolysis process using protease enzyme Rhizopus oligosporus strain C1. Enzymatic hydrolysis was carried out on two types of corn; yellow and white pearl variety corn, at concentration of protease enzyme (rough) 0.025; 0.125; and 0.225% (v/w of soluble nixtamal corn protein) with a hydrolysis time of 24 h at 30 °C, and pH 5.0. The results showed that the concentration of protease enzymes can increase the folic acid to the optimum condition, from the beginning to the end of the process time. Folic acid optimization of hydrolysis results in each corn was at the concentration of protease enzyme 0.225% (v/w of soluble nixtamal corn protein) in white corn and yellow corn at 24 hours hydrolysis, with folic acid composition, 283.56 µg/mL and 412.52 µg/mL, 1.07 and 1.04 mg/mL of soluble proteins, proteolytic activity 2.09 and 2.06 U/mL, total solids of 21.74 and 17.85%, total sugars of 0.56 and 2.22 mg/mL, and reducing sugar 91.72 and 48.47 mg/mL. In this condition, the increase of optimum folic acid for white corn was 33.57% and for yellow corn was 71.60% after hydrolysis.

Gluten-Free Labeling of Foods

Science.gov (United States)

... issued a final rule defining “gluten-free” for food labeling, which will help consumers, especially those living with ... free” label on foods. Food Facts: Gluten and Food Labeling: FDA’s Regulation of “Gluten-Free” Claims Blog: A ...

[Nutritional assessment of gluten-free diet. Is gluten-free diet deficient in some nutrient?].

Science.gov (United States)

Salazar Quero, J C; Espín Jaime, B; Rodríguez Martínez, A; Argüelles Martín, F; García Jiménez, R; Rubio Murillo, M; Pizarro Martín, A

2015-07-01

The gluten-free diet has traditionally been accepted as a healthy diet, but there are articles advocating that it may have some nutritional deficiencies. The current study assesses whether there was any change in the contributions of calories, essential elements, proportion of fatty acids, vitamins, minerals and fiber in children who were diagnosed with celiac diseases, comparing the diet with gluten prior one year after diagnosis with the diet without gluten to the year of diagnosis. The level of clinical or analytical impact that nutritional deficits could have was also assessed. A prospective,descriptive, observational study in which information was collected from a dietary survey, anthropometric and analytical data at pre-diagnosis of celiac disease and following a gluten diet and one year after celiac disease diagnosis, under gluten-free diet. A total of 37 patients meet the study criteria. A decrease in the intake of saturated fatty acids was found, with an increase of monounsaturated fatty acids and an increase in the intake of phosphorus in the diet without gluten. A deficient intake of vitamin D was found in both diets. Clinically, at year of gluten-free diet there was an improvement in weight and size. Analytically, there was an improvement in hemoglobin, ferritin, vitamin D, and parathyroid hormone in plasma. The gluten-free diet has minimal deficiencies, similar to those present in the diet with gluten, with an improvement in the lipid profile by increasing the proportion of monounsaturated fatty acids to the detriment of saturated fatty acids. Copyright © 2014 Asociación Española de Pediatría. Published by Elsevier España, S.L.U. All rights reserved.

Self-Reported Prevalence of Gluten-Related Disorders and Adherence to Gluten-Free Diet in Colombian Adult Population

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Francisco Cabrera-Chávez

2016-01-01

Full Text Available Background. Celiac disease seems to be rare in Colombians, but there are currently no data about the prevalence rates of symptomatic adverse reactions to gluten or adherence to gluten-free diet (GFD in this population. Aim. to evaluate the self-reported prevalence rates of adverse reactions to gluten, adherence to GFD, and gluten-related disorders at population level in Colombia. Methods. A self-administered questionnaire-based cross-sectional study was conducted in a population from Northwest Colombia. Results. The estimated prevalence rates were (95% CI 7.9% (6.5–9.6 and 5.3% (4.1–6.7 for adverse and recurrent adverse reactions to wheat/gluten, respectively, adherence to GFD 5.9% (4.7–7.4, wheat allergy 0.74% (0.3–1.4, and nonceliac gluten sensitivity 4.5% (3.5–5.8. There were no self-reported cases of celiac disease. Prevalence of self-reported physician-diagnosis of gluten-related disorders was 0.41% (0.17–0.96. Most respondents reported adherence to GFD without a physician-diagnosis of gluten-related disorders (97.2%. The proportion of gluten avoiders was 17.2% (15.2–19.5. Most of them did not report recurrent adverse reactions to wheat/gluten (87.0%. Conclusions. Nonceliac gluten sensitivity is rarely formally diagnosed in Colombia, but this population has the highest prevalence rate of adherence to GFD reported to date. Consequently, most respondents were avoiding wheat- and/or gluten-based products for reasons other than health-related symptoms.

Formulation of gluten-free flour culinary products of high nutritional value

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Y. P. Dombrovskaya

2016-01-01

Full Text Available The article is devoted to the production of gluten-free foods that are necessary for people suffering from this disease as celiac disease. The article reveals the relevance of developing recipes for gluten-free foods, which are not inferior to traditional in many respects. Classic recipes gluten-free bakery products, mainly based on rice, buckwheat, corn flour, which have little nutritional value. In this regard, the current development of technologies and formulations pastry dishes with use of nonconventional vegetable raw materials rich in dietary fibers, proteins and other beneficial substances that improve the biological and nutritional value of these products. The paper describes the formulation of gluten-free muffins, was based on the recipe of the cake "Capital". The main raw material for the new compositions of selected rice flour, and as enriching additives – flax flour and flour from the eggshell. Was conducted baking tests on the basis of which was chosen percentage of the input substances and the assessment of quality of semifinished and finished products. The quality of semi-finished products was evaluated by such indicators as humidity and the microstructure of the test. The quality of finished products was assessed using organoleptic and physical-chemical parameters, the results presented in the tables. Investigated the antioxidant activity of products. Produced sensometrical evaluation of aroma of control and experimental samples. Calculated chemical composition. The content of protein, vitamins, mineral substances in the experimental sample is significantly increased compared to control. Making flour egg shell has achieved the ratio of Ca-Mg-P as close to a perfect 1:0,39:1,53 Replacement of wheat flour with flaxseed and rice flour and the introduction of egg shell improve the amino acid composition of the product. The biological value increased by 2.3%.

Kinetic study of dilute nitric acid treatment of corn stover at relatively high temperature

Energy Technology Data Exchange (ETDEWEB)

Zhang, R.; Lu, X.; Liu, Y.; Wang, X.; Zhang, S. [Tianjin University, School of Environmental Science and Technology, Tianjin (China)

2011-03-15

Corn stover was hydrolyzed using dilute nitric acid at 150 C. Several concentrations of HNO{sub 3} (0.2, 0.4 and 0.6 wt-%) and reaction times (0-60 min) were evaluated. The kinetic parameters of mathematical models for predicting the concentrations of xylose, glucose, arabinose, acetic acid, and furfural in the hydrolysates were determined. The hydrolysates obtained from corn stover can be used to produce methane by an anaerobic fermentation process. Thus, the hydrolysis process of corn stover using dilute nitric acid can be conceived as the first stage of an integrated strategy for corn stover utilization. (Copyright copyright 2011 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim)

A practical method for extending the biuret assay to protein determination of corn-based products.

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Liu, Zelong; Pan, Junhui

2017-06-01

A modified biuret method suitable for protein determination of corn-based products was developed by introducing a combination of an alkaline reagent with sodium dodecyl sulfate (reagent A) and heat treatments. The method was tested on seven corn-based samples. The results showed mostly good agreement (P>0.05) as compared to the Kjeldahl values. The proposed method was found to enhance the accuracy of prediction on zein content using bovine serum albumin as standard. Reagent A and sample treatment were proved to effectively improve protein solubilization for the thermally-dried corn-based products, e.g. corn gluten meal. The absorbance was stable for at least 1-h. Moreover, the whole measurement of protein content only needs 15-20min more than the traditional biuret assay, and can be performed in batches. The findings suggest that the proposed method could be a timesaving alternative for routine protein analyses in corn processing factories. Copyright © 2016 Elsevier Ltd. All rights reserved.

Feeding Value of Low and High Protein Dried Distillers Grains and Corn Gluten Meal for Layer

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B. Tangendjaja

2011-08-01

Full Text Available A feeding trial has been conducted to compare feeding value of low and high protein dried distillers grains with solubles (DDGS, and corn gluten meal (CGM to brown layer in the tropics. Both types of DDGS was included at level 0%, 4%, 8%, 12%, and 16% in the diet while CGM was included at 0%, 2%, 4%, 6%, and 8% in similar content of metabolizable energy (ME value (2650 kcal/kg and protein (17%. Each dietary treatment was fed to 4 birds in individual wire cage and replicated 5 times. The trial was performed for 10 weeks and egg production, egg weight, feed intake was measured. At the end of feeding period, manure was collected and analyzed for moisture content while samples of eggs were measured for yolk color and the yolk was analyzed for xanthophyll level. Result showed that feeding Lopro DDGS, Hipro DDGS, and CGM did not affect egg production (egg mass, egg number, and egg weight, however, feeding DDGS resulted in less feed intake (111 g/day compared to feeding CGM (114 g/day. Feeding DDGS up to 16% did not affect egg production and similar to feeding CGM up to 8%. Feeding high level of DDGS or CGM did not significantly affect the moisture content of excreta which were between 78.1%-81.9%. Increasing levels of DDGS or CGM increased yolk color score related to the higher level of xanthophylls content in egg yolk. The coloring ability of CGM to egg yolk was higher than that of DDGS. In conclusion, DDGS can be fed to layer up to 16% without affecting egg production while CGM can be fed up to 8% in the diet. DDGS can be used as source of yellow pigment for egg yolk as also found in CGM.

Gluten-related disorders: certainties, questions and doubts.

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Valenti, Simona; Corica, Domenico; Ricciardi, Luisa; Romano, Claudio

2017-11-01

In the last decade, the ingestion of gluten, a heterogeneous complex of proteins present in wheat, rice, barley and probably in oats, has been associated with clinical disorders, such as celiac disease, wheat allergy and recently to non-celiac gluten sensitivity or wheat intolerance syndrome. Gluten-related disorders, which are becoming epidemiologically relevant with an estimated global prevalence of about 5%, require the exclusion of gluten from the diet. For the past 5 years, an important shift in the availability of gluten-free products, together with increased consumption in the general population, has been recorded and is estimated to be about 12-25%. Many people follow a self-prescribed gluten-free diet, despite the fact that the majority have not first been previously excluded, or confirmed, as having gluten disorders. They rely on claims that a gluten-free diet improves general health. In this review, we provide an overview of the clinical disorders related to gluten or wheat ingestion, pointing out the current certainties, open questions, possible answers and several doubts in the management of these conditions. KEY MESSAGE Incidence of gluten-related disorders is increased in the last decade and self-diagnosis is frequent with inappropriate starting of a gluten-free diet. Gluten and wheat are considered as the most important triggers to coeliac disease, wheat allergy and non-celiac gluten sensitivity. Pediatricians, allergologist and gastroenterologist are involved in the management of these conditions and appropriate diagnostic protocols are required.

Gluten-free diet - facts and myths.

OpenAIRE

Hejduk Bobková, Barbora

2017-01-01

The aim of this bachelor thesis was to gain a comprehensive view of the gluten-free diet and to confirm or refute the claim that the gluten-free diet became a fashion trend in nutrition. The theoretical part explains the relationship between gluten-free diet and diseases caused by intolerance of gluten. Greater attention is paid to the most serious of these, celiac disease, whose only treatment is gluten-free diet Research of commonly available sources for the general public has produced a li...

21 CFR 184.1322 - Wheat gluten.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Wheat gluten. 184.1322 Section 184.1322 Food and... Substances Affirmed as GRAS § 184.1322 Wheat gluten. (a) Wheat gluten (CAS Reg. No. 8002-80-0) is the principal protein component of wheat and consists mainly of gliadin and glutenin. Wheat gluten is obtained...

Interaction of water extractable pentosans with gluten protein : effect on dough properties and gluten quality

NARCIS (Netherlands)

Wang, M.; Hamer, R.J.; Vliet, van T.; Oudgenoeg, G.

2002-01-01

The effects of modified water extractable pentosans (WEP) on gluten yield, dough properties, gluten quality and composition were studied. The results show that WEP interfere with gluten formation in both a direct and an indirect way. WEP interfere indirectly by competing for water and thus changing

Diagnosis of gluten related disorders: Celiac disease, wheat allergy and non-celiac gluten sensitivity.

Science.gov (United States)

Elli, Luca; Branchi, Federica; Tomba, Carolina; Villalta, Danilo; Norsa, Lorenzo; Ferretti, Francesca; Roncoroni, Leda; Bardella, Maria Teresa

2015-06-21

Cereal crops and cereal consumption have had a vital role in Mankind's history. In the recent years gluten ingestion has been linked with a range of clinical disorders. Gluten-related disorders have gradually emerged as an epidemiologically relevant phenomenon with an estimated global prevalence around 5%. Celiac disease, wheat allergy and non-celiac gluten sensitivity represent different gluten-related disorders. Similar clinical manifestations can be observed in these disorders, yet there are peculiar pathogenetic pathways involved in their development. Celiac disease and wheat allergy have been extensively studied, while non-celiac gluten sensitivity is a relatively novel clinical entity, believed to be closely related to other gastrointestinal functional syndromes. The diagnosis of celiac disease and wheat allergy is based on a combination of findings from the patient's clinical history and specific tests, including serology and duodenal biopsies in case of celiac disease, or laboratory and functional assays for wheat allergy. On the other hand, non-celiac gluten sensitivity is still mainly a diagnosis of exclusion, in the absence of clear-cut diagnostic criteria. A multimodal pragmatic approach combining findings from the clinical history, symptoms, serological and histological tests is required in order to reach an accurate diagnosis. A thorough knowledge of the differences and overlap in clinical presentation among gluten-related disorders, and between them and other gastrointestinal disorders, will help clinicians in the process of differential diagnosis.

A non-human primate model for gluten sensitivity.

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Michael T Bethune

2008-02-01

Full Text Available Gluten sensitivity is widespread among humans. For example, in celiac disease patients, an inflammatory response to dietary gluten leads to enteropathy, malabsorption, circulating antibodies against gluten and transglutaminase 2, and clinical symptoms such as diarrhea. There is a growing need in fundamental and translational research for animal models that exhibit aspects of human gluten sensitivity.Using ELISA-based antibody assays, we screened a population of captive rhesus macaques with chronic diarrhea of non-infectious origin to estimate the incidence of gluten sensitivity. A selected animal with elevated anti-gliadin antibodies and a matched control were extensively studied through alternating periods of gluten-free diet and gluten challenge. Blinded clinical and histological evaluations were conducted to seek evidence for gluten sensitivity.When fed with a gluten-containing diet, gluten-sensitive macaques showed signs and symptoms of celiac disease including chronic diarrhea, malabsorptive steatorrhea, intestinal lesions and anti-gliadin antibodies. A gluten-free diet reversed these clinical, histological and serological features, while reintroduction of dietary gluten caused rapid relapse.Gluten-sensitive rhesus macaques may be an attractive resource for investigating both the pathogenesis and the treatment of celiac disease.

Interaction of water unextractable solids with gluten protein: Effect on dough properties and gluten quality

NARCIS (Netherlands)

Wang, M.; Oudgenoeg, G.; Vliet, T. van; Hamer, R.J.

2003-01-01

In a previous study, we have shown that water unextractable solids (WUS) interfere with gluten formation and affect the quality of the resulting gluten. In this study we aim to explain how WUS can affect the process of gluten formation. To this end, WUS were modified with NaOH, xylanase, horseradish

Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality

NARCIS (Netherlands)

Wang, M.; Oudgenoeg, G.; Vliet, van T.; Hamer, R.J.

2003-01-01

Abstract In a previous study, we have shown that water unextractable solids (WUS) interfere with gluten formation and affect the quality of the resulting gluten. In this study we aim to explain how WUS can affect the process of gluten formation. To this end, WUS were modified with NaOH, xylanase,

Translational Chemistry Meets Gluten-Related Disorders.

Science.gov (United States)

Lammers, Karen M; Herrera, Maria G; Dodero, Veronica I

2018-03-01

Gluten-related disorders are a complex group of diseases that involve the activation of the immune system triggered by the ingestion of gluten. Among these, celiac disease, with a prevalence of 1 %, is the most investigated, but recently, a new pathology, named nonceliac gluten sensitivity, was reported with a general prevalence of 7 %. Finally, there other less-prevalent gluten-related diseases such as wheat allergy, gluten ataxia, and dermatitis herpetiformis (with an overall prevalence of less than 0.1 %). As mentioned, the common molecular trigger is gluten, a complex mixture of storage proteins present in wheat, barley, and a variety of oats that are not fully degraded by humans. The most-studied protein related to disease is gliadin, present in wheat, which possesses in its sequence many pathological fragments. Despite a lot of effort to treat these disorders, the only effective method is a long-life gluten-free diet. This Review summarizes the actual knowledge of gluten-related disorders from a translational chemistry point of view. We discuss what is currently known from the literature about the interaction of gluten with the gut and the critical host responses it evokes and, finally, connect them to our current and novel molecular understanding of the supramolecular organization of gliadin and the 33-mer gliadin peptide fragment under physiological conditions.

Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial.

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Johnston, C S; Snyder, D; Smith, C

2017-09-20

Given the popularity of gluten-free diets, research regarding the health implications of gluten-free (GF) products is necessary. This study compared the postprandial glycemic responses to three GF pastas commonly available in the U.S. market to that of wheat pasta in healthy adults. Thirteen healthy non-smoking men and women from a university campus population were enrolled in this randomized 4 × 4 block crossover study and completed all four treatments. Participants followed a standardized diet and activity protocol the day prior to testing, and one week separated testing periods. The test meal (a macaroni and cheese dish prepared with conventional wheat pasta or with GF pasta composed of either brown rice, rice and corn, or corn and quinoa flours) was consumed under observation, and blood was sampled in the fasted state and at one-half hour intervals for the first 2 hours following meal ingestion. A significant pasta × time interaction was observed for the incremental postprandial glycemia curves (p = 0.036, repeated measures ANOVA; effect size [partial eta squared], 0.943). Post-hoc analysis revealed a significant difference for the 30-minute postprandial blood glucose concentrations: the plasma glucose concentration was 57% higher for the GF rice and corn pasta compared to traditional wheat pasta (p = 0.011). Since postprandial glycemia was higher for GF pasta composed of rice and corn flours compared to wheat pasta, more research is needed to understand how the substitute ingredients for GF pastas impact health parameters and disease risk.

Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread.

Science.gov (United States)

Skendi, Adriana; Mouselemidou, Panagiota; Papageorgiou, Maria; Papastergiadis, Efthimios

2018-07-01

Gluten-free breads were developed from rice flour and corn starch at a constant ratio 1:1 with acorn meal addition (5, 15, 25%), at three levels of water (65, 70, 75%). Acorn supplemented gluten free breads better met sensory preference than rice breads in terms of colour (brown hue was enhanced) and were also nutritionally improved in terms of total phenolics. The specific volume of breads significantly decreased with increasing acorn addition while crumb hardness was also increased. SEM images confirmed that the decrease in the ΔH values at low water level (65%) was due to less swelling of starch as observed from large starch granule remnants present after baking. XRD measurements revealed coexistence of "B" and "V" type starch structures. Increasing of acorn concentration enhanced the intensity of FTIR bands at 994, 1016 and 1077 cm -1 . Copyright © 2018 Elsevier Ltd. All rights reserved.

Diagnosis of gluten related disorders: Celiac disease, wheat allergy and non-celiac gluten sensitivity

Science.gov (United States)

Elli, Luca; Branchi, Federica; Tomba, Carolina; Villalta, Danilo; Norsa, Lorenzo; Ferretti, Francesca; Roncoroni, Leda; Bardella, Maria Teresa

2015-01-01

Cereal crops and cereal consumption have had a vital role in Mankind’s history. In the recent years gluten ingestion has been linked with a range of clinical disorders. Gluten-related disorders have gradually emerged as an epidemiologically relevant phenomenon with an estimated global prevalence around 5%. Celiac disease, wheat allergy and non-celiac gluten sensitivity represent different gluten-related disorders. Similar clinical manifestations can be observed in these disorders, yet there are peculiar pathogenetic pathways involved in their development. Celiac disease and wheat allergy have been extensively studied, while non-celiac gluten sensitivity is a relatively novel clinical entity, believed to be closely related to other gastrointestinal functional syndromes. The diagnosis of celiac disease and wheat allergy is based on a combination of findings from the patient’s clinical history and specific tests, including serology and duodenal biopsies in case of celiac disease, or laboratory and functional assays for wheat allergy. On the other hand, non-celiac gluten sensitivity is still mainly a diagnosis of exclusion, in the absence of clear-cut diagnostic criteria. A multimodal pragmatic approach combining findings from the clinical history, symptoms, serological and histological tests is required in order to reach an accurate diagnosis. A thorough knowledge of the differences and overlap in clinical presentation among gluten-related disorders, and between them and other gastrointestinal disorders, will help clinicians in the process of differential diagnosis. PMID:26109797

Isolation and characterisation of in vitro and cellular free radical scavenging peptides from corn peptide fractions.

Science.gov (United States)

Wang, Liying; Ding, Long; Wang, Ying; Zhang, Yan; Liu, Jingbo

2015-02-16

Corn gluten meal, a corn processing industry by-product, is a good source for the preparation of bioactive peptides due to its special amino acid composition. In the present study, the in vitro and cellular free radical scavenging activities of corn peptide fractions (CPFs) were investigated. Results indicated that CPF1 (molecular weight less than 1 kDa) and CPF2 (molecular weight between 1 and 3 kDa) exhibited good hydroxyl radical, superoxide anion radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonicacid) diammonium salt (ABTS) radical scavenging activity and oxygen radical absorbance capacity (ORAC). Meanwhile, the in vitro radical scavenging activity of CPF1 was slightly higher than that of CPF2. Both CPF1 and CPF2 also exhibited significant cytoprotective effects and intracellular reactive oxygen species scavenging activity in Caco-2 cells exposed to hydrogen peroxide (H2O2). The amino acid composition analysis revealed that the CPF were rich in hydrophobic amino acids, which comprised of more than 45% of total amino acids. An antioxidant peptide sequence of Tyr-Phe-Cys-Leu-Thr (YFCLT) was identified from CPF1 using matrix-assisted laser desorption/ionization time-of-flight/time-of-flight mass spectrometry (MALDI TOF/TOF MS). The YFCLT exhibited excellent ABTS radical scavenging activity with a 50% effective concentration (EC50) value of 37.63 µM, which was much lower than that of Trolox. In conclusion, corn gluten meal might be a good source to prepare antioxidant peptides.

Refractory iron-deficiency anemia and gluten intolerance: Response to gluten-free diet Anemia ferropénica refractaria e intolerancia al gluten: respuesta a la dieta sin gluten

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Luis Rodrigo-Sáez

2011-07-01

Full Text Available Introduction: refractory iron-deficiency anemia has a multifactorial origin related to various gastrointestinal conditions, with celiac disease plus malabsorption and IBD together with isolated gluten intolerance being most common. Objectives: to determine the prevalence of serum, genetic, and histological markers for gluten intolerance, and to analyze the response to gluten withdrawal from the diet in these patients. Methods: a number of patients with refractory anemia were prospectively and consecutively enrolled. A protocol to measure serum (TGt-2, genetic (HLA-DQ2/DQ8, and histological markers for celiac disease was applied. All followed a gluten-free diet for a median 3.6 years. Sustained remission of anemia during follow-up was interpreted as positive response. Results: ninety-eight patients (84% females with a mean age of 54 years were studied. Anti-TGt2 antibodies were positive in 5% of cases. A total of 67 cases (68% were haplotype HLA-DQ2 or -DQ8 (+. We found villous atrophy (Marsh III in 13% of patients, and an inflammatory pattern (Marsh I or II in 13%. All remaining 72 patients (74% had no histological duodenal changes. Age, anemia duration, number of transfusions, number of parenteral iron doses, and time on a gluten-free diet were all compared according to the presence or absence of villous atrophy and HLA-DQ2/8 positivity, and no significant differences were found for any of the analyzed variables. Response was positive in 92% of subjects. Conclusions: celiac disease with villous atrophy is rarely a cause of refractory anemia. Gluten intolerance with no histological lesions is seen in almost 75% of patients, and therefore plays a relevant role in its development.Introducción: la anemia ferropénica refractaria presenta un origen multifactorial, relacionado con diversas enfermedades digestivas, siendo las más frecuentes la enfermedad celiaca con malabsorción y la EII junto con la intolerancia al gluten aislada. Objetivos

Self-Reported Prevalence of Symptomatic Adverse Reactions to Gluten and Adherence to Gluten-Free Diet in an Adult Mexican Population.

Science.gov (United States)

Ontiveros, Noe; López-Gallardo, Jesús A; Vergara-Jiménez, Marcela J; Cabrera-Chávez, Francisco

2015-07-21

The prevalence of symptomatic adverse reactions to gluten and adherence to gluten-free diet in Latin American countries is unknown. These measurements are strongly linked to gluten-related disorders. This work aimed to estimate the prevalence of adverse reactions to oral gluten and the adherence to gluten-free diet in the adult Mexican population. To reach this aim, a self-administered questionnaire was designed and tested for clarity/comprehension and reproducibility. Then, a self-administered questionnaire-based cross-sectional study was conducted in the Mexican population. The estimated prevalence rates were (95% CI): 11.9% (9.9-13.5) and 7.8 (6.4-9.4) for adverse and recurrent adverse reactions to gluten respectively; adherence to gluten-free diet 3.7% (2.7-4.8), wheat allergy 0.72% (0.38-1.37); celiac disease 0.08% (0.01-0.45), and NCGS 0.97% (0.55-1.68). Estimated pooled prevalence of self-reported physician-diagnosis of gluten-related disorders was 0.88% (0.49-1.5), and 93.3% respondents reported adherence to gluten-free diet without a physician-diagnosis of gluten-related disorders. Symptom comparisons between those who reported recurrent adverse reactions to gluten and other foods showed statistically significant differences for bloating, constipation, and tiredness (p Gluten-related disorders may be underdiagnosed in the Mexican population and most people adhering to a gluten-free diet are doing it without proper diagnostic work-up of these disorders, and probably without medical/dietician advice.

How gluten properties are affected by pentosans

NARCIS (Netherlands)

Wang, M.; Vliet, T. van; Hamer, R.J.

2004-01-01

During the wet separation of starch and gluten, both water extractable pentosans (WEP) and water unextractable solids (WUS) have a negative effect on gluten yield. Gluten properties are also affected: the gluten becomes less extensible. In comparison to the control, addition of WUS or WEP resulted

How gluten properties are effected by pentosans

NARCIS (Netherlands)

Wang, M.; Vliet, van T.; Hamer, R.J.

2004-01-01

During the wet separation of starch and gluten, both water extractable pentosans (WEP) and water unextractable solids (WUS) have a negative effect on gluten yield. Gluten properties are also affected: the gluten becomes less extensible. In comparison to the control, addition of WUS or WEP resulted

Sensory evaluation of gluten-free quinoa whole grain snacks

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Talwinder S. Kahlon

2016-12-01

Full Text Available Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been observed to have wound healing potential. All the snacks contained 6% corn oil and 2% salt. Snack dough was prepared using 120 mL water for 100 g dry ingredients. About 20 g of snack dough was placed on center of preheated KrumKake Express Baker and cooked for 2 min. Seventy in-house volunteers judged Color/Appearance of Quinoa, Quinoa-Cayenne Pepper and Quinoa-Ginger snacks significantly (p ≤ 0.05 higher than Quinoa-Turmeric snacks. Odor/Aroma of Quinoa-Ginger snacks was significantly higher than other snacks tested. Texture/Mouth-feel of Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric snacks was similar and significantly higher than Quinoa snacks. Taste/Flavor and Acceptance was similar in four kinds of snacks tested. Water activity of all the snacks tested ranged from 0.41–0.55 suggesting that these snacks were crispy with good antimicrobial stability. These snacks would be quite filling due to their expansion of 2.6–3.1 times due to high porosity. Acceptance of snacks tested was Quinoa 79%, Quinoa-Cayenne Pepper 77%, Quinoa-Ginger 73% and Quinoa-Turmeric 70%. These snacks contained only 3–4 ingredients and could be made in any house kitchen or commercial production. Acceptance of 70–79% is very desirable. These healthy nutritious gluten-free quinoa snacks offer choice for all including vegetarians and individuals hypersensitive to gluten.

Sensory evaluation of gluten-free quinoa whole grain snacks.

Science.gov (United States)

Kahlon, Talwinder S; Avena-Bustillos, Roberto J; Chiu, Mei-Chen M

2016-12-01

Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been observed to have wound healing potential. All the snacks contained 6% corn oil and 2% salt. Snack dough was prepared using 120 mL water for 100 g dry ingredients. About 20 g of snack dough was placed on center of preheated KrumKake Express Baker and cooked for 2 min. Seventy in-house volunteers judged Color/Appearance of Quinoa, Quinoa-Cayenne Pepper and Quinoa-Ginger snacks significantly ( p ≤ 0.05) higher than Quinoa-Turmeric snacks. Odor/Aroma of Quinoa-Ginger snacks was significantly higher than other snacks tested. Texture/Mouth-feel of Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric snacks was similar and significantly higher than Quinoa snacks. Taste/Flavor and Acceptance was similar in four kinds of snacks tested. Water activity of all the snacks tested ranged from 0.41-0.55 suggesting that these snacks were crispy with good antimicrobial stability. These snacks would be quite filling due to their expansion of 2.6-3.1 times due to high porosity. Acceptance of snacks tested was Quinoa 79%, Quinoa-Cayenne Pepper 77%, Quinoa-Ginger 73% and Quinoa-Turmeric 70%. These snacks contained only 3-4 ingredients and could be made in any house kitchen or commercial production. Acceptance of 70-79% is very desirable. These healthy nutritious gluten-free quinoa snacks offer choice for all including vegetarians and individuals hypersensitive to gluten.

Self-Reported Prevalence of Symptomatic Adverse Reactions to Gluten and Adherence to Gluten-Free Diet in an Adult Mexican Population

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Noe Ontiveros

2015-07-01

Full Text Available The prevalence of symptomatic adverse reactions to gluten and adherence to gluten-free diet in Latin American countries is unknown. These measurements are strongly linked to gluten-related disorders. This work aimed to estimate the prevalence of adverse reactions to oral gluten and the adherence to gluten-free diet in the adult Mexican population. To reach this aim, a self-administered questionnaire was designed and tested for clarity/comprehension and reproducibility. Then, a self-administered questionnaire-based cross-sectional study was conducted in the Mexican population. The estimated prevalence rates were (95% CI: 11.9% (9.9–13.5 and 7.8 (6.4–9.4 for adverse and recurrent adverse reactions to gluten respectively; adherence to gluten-free diet 3.7% (2.7–4.8, wheat allergy 0.72% (0.38–1.37; celiac disease 0.08% (0.01–0.45, and NCGS 0.97% (0.55–1.68. Estimated pooled prevalence of self-reported physician-diagnosis of gluten-related disorders was 0.88% (0.49–1.5, and 93.3% respondents reported adherence to gluten-free diet without a physician-diagnosis of gluten-related disorders. Symptom comparisons between those who reported recurrent adverse reactions to gluten and other foods showed statistically significant differences for bloating, constipation, and tiredness (p < 0.05. Gluten-related disorders may be underdiagnosed in the Mexican population and most people adhering to a gluten-free diet are doing it without proper diagnostic work-up of these disorders, and probably without medical/dietician advice.

Celiac disease: understanding the gluten-free diet.

Science.gov (United States)

Bascuñán, Karla A; Vespa, María Catalina; Araya, Magdalena

2017-03-01

The only effective and safe treatment of celiac disease (CD) continues being strict exclusion of gluten for life, the so-called gluten-free diet (GFD). Although this treatment is highly successful, following strict GFD poses difficulties to patients in family, social and working contexts, deteriorating his/her quality of life. We aimed to review main characteristics of GFD with special emphasis on factors that may interfere with adherence to it. We conducted a search of various databases, such as PubMed, Google Scholar, Embase, and Scielo, with focus on key words such as "gluten-free diet", "celiac disease", "gluten" and "gluten-free diet adherence". Available literature has not reached definitive conclusions on the exact amount of gluten that is harmless to celiac patients, although international agreements establish cutoff points for gluten-free products and advise the use of clinical assessment to tailor the diet according to individual needs. Following GFD must include eliminating gluten as ingredient as well as hidden component and potential cross contamination in foods. There are numerous grains to substitute wheat but composition of most gluten-free products tends to include only a small number of them, especially rice. The diet must be not only free of gluten but also healthy to avoid nutrient, vitamins and minerals deficiencies or excess. Overweight/obesity frequency has increased among celiac patients so weight gain deserves attention during follow up. Nutritional education by a trained nutritionist is of great relevance to achieve long-term satisfactory health status and good compliance. A balanced GFD should be based on a combination of naturally gluten-free foods and certified processed gluten-free products. How to measure and improve adherence to GFD is still controversial and deserves further study.

Kinetic modeling of simultaneous saccharification and fermentation of corn starch for ethanol production.

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Białas, Wojciech; Czerniak, Adrian; Szymanowska-Powałowska, Daria

2014-01-01

Fuel ethanol production, using a simultaneous saccharification and fermentation process (SSF) of native starch from corn flour, has been performed using Saccharomyces cerevisiae and a granular starch hydrolyzing enzyme. The quantitative effects of mash concentration, enzyme dose and pH were investigated with the use of a Box-Wilson central composite design protocol. Proceeding from results obtained in optimal fermentation conditions, a kinetics model relating the utilization rates of starch and glucose as well as the production rates of ethanol and biomass was tested. Moreover, scanning electron microscopy (SEM) was applied to investigate corn starch granule surface after the SFF process. A maximum ethanol concentration of 110.36 g/l was obtained for native corn starch using a mash concentration of 25%, which resulted in ethanol yield of 85.71%. The optimal conditions for the above yield were found with an enzyme dose of 2.05 ml/kg and pH of 5.0. These results indicate that by using a central composite design, it is possible to determine optimal values of the fermentation parameters for maximum ethanol production. The investigated kinetics model can be used to describe SSF process conducted with granular starch hydrolyzing enzymes. The SEM micrographs reveal randomly distributed holes on the surface of granules.

Improved xenobiotic metabolism and reduced susceptibility to cancer in gluten-sensitive macaques upon introduction of a gluten-free diet.

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Karol Sestak

2011-04-01

Full Text Available A non-human primate (NHP model of gluten sensitivity was employed to study the gene perturbations associated with dietary gluten changes in small intestinal tissues from gluten-sensitive rhesus macaques (Macaca mulatta.Stages of remission and relapse were accomplished in gluten-sensitive animals by administration of gluten-free (GFD and gluten-containing (GD diets, as described previously. Pin-head-sized biopsies, obtained non-invasively by pediatric endoscope from duodenum while on GFD or GD, were used for preparation of total RNA and gene profiling, using the commercial Rhesus Macaque Microarray (Agilent Technologies,targeting expression of over 20,000 genes.When compared with normal healthy control, gluten-sensitive macaques showed differential gene expressions induced by GD. While observed gene perturbations were classified into one of 12 overlapping categories--cancer, metabolism, digestive tract function, immune response, cell growth, signal transduction, autoimmunity, detoxification of xenobiotics, apoptosis, actin-collagen deposition, neuronal and unknown function--this study focused on cancer-related gene networks such as cytochrome P450 family (detoxification function and actin-collagen-matrix metalloproteinases (MMP genes.A loss of detoxification function paralleled with necessity to metabolize carcinogens was revealed in gluten-sensitive animals while on GD. An increase in cancer-promoting factors and a simultaneous decrease in cancer-preventing factors associated with altered expression of actin-collagen-MMP gene network were noted. In addition, gluten-sensitive macaques showed reduced number of differentially expressed genes including the cancer-associated ones upon withdrawal of dietary gluten. Taken together, these findings indicate potentially expanded utility of gluten-sensitive rhesus macaques in cancer research.

HLA-DQ-Gluten Tetramer Blood Test Accurately Identifies Patients With and Without Celiac Disease in Absence of Gluten Consumption.

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Sarna, Vikas K; Lundin, Knut E A; Mørkrid, Lars; Qiao, Shuo-Wang; Sollid, Ludvig M; Christophersen, Asbjørn

2018-03-01

Celiac disease is characterized by HLA-DQ2/8-restricted responses of CD4+ T cells to cereal gluten proteins. A diagnosis of celiac disease based on serologic and histologic evidence requires patients to be on gluten-containing diets. The growing number of individuals adhering to a gluten-free diet (GFD) without exclusion of celiac disease complicates its detection. HLA-DQ-gluten tetramers can be used to detect gluten-specific T cells in blood of patients with celiac disease, even if they are on a GFD. We investigated whether an HLA-DQ-gluten tetramer-based assay accurately identifies patients with celiac disease. We produced HLA-DQ-gluten tetramers and added them to peripheral blood mononuclear cells isolated from 143 HLA-DQ2.5 + subjects (62 subjects with celiac disease on a GFD, 19 subjects without celiac disease on a GFD [due to self-reported gluten sensitivity], 10 subjects with celiac disease on a gluten-containing diet, and 52 presumed healthy individuals [controls]). T cells that bound HLA-DQ-gluten tetramers were quantified by flow cytometry. Laboratory tests and flow cytometry gating analyses were performed by researchers blinded to sample type, except for samples from subjects with celiac disease on a gluten-containing diet. Test precision analyses were performed using samples from 10 subjects. For the HLA-DQ-gluten tetramer-based assay, we combined flow-cytometry variables in a multiple regression model that identified individuals with celiac disease on a GFD with an area under the receiver operating characteristic curve value of 0.96 (95% confidence interval [CI] 0.89-1.00) vs subjects without celiac disease on a GFD. The assay detected individuals with celiac disease on a gluten-containing diet vs controls with an area under the receiver operating characteristic curve value of 0.95 (95% CI 0.90-1.00). Optimized cutoff values identified subjects with celiac disease on a GFD with 97% sensitivity (95% CI 0.92-1.00) and 95% specificity (95% CI 0

Biodegradability of wheat gluten based bioplastics.

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Domenek, Sandra; Feuilloley, Pierre; Gratraud, Jean; Morel, Marie-Hélène; Guilbert, Stéphane

2004-01-01

A large variety of wheat gluten based bioplastics, which were plasticized with glycerol, were subjected to biodegradation. The materials covered the total range available for the biochemical control parameter Fi, which expresses the percentage of aggregated proteins. This quantity can be related to the density of covalent crosslinks in the wheat gluten network, which are induced by technological treatments. The biodegradability tests were performed in liquid medium (modified Sturm test) and in farmland soil. All gluten materials were fully degraded after 36 days in aerobic fermentation and within 50 days in farmland soil. No significant differences were observed between the samples. The mineralization half-life time of 3.8 days in the modified Sturm test situated gluten materials among fast degrading polymers. The tests of microbial inhibition experiments revealed no toxic effects of the modified gluten or of its metabolites. Thus, the protein bulk of wheat gluten materials is non-toxic and fully biodegradable, whatever the technological process applied.

Physicochemical properties of starches isolated from pumpkin compared with potato and corn starches.

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Przetaczek-Rożnowska, Izabela

2017-08-01

The aim of the study was to characterize the selected physicochemical, thermal and rheological properties of pumpkin starches and compared with the properties of potato and corn starches used as control samples. Pumpkin starches could be used in the food industry as a free gluten starch. Better thermal and rheological properties could contribute to reduce the costs of food production. The syneresis of pumpkin starches was similar to that of potato starch but much lower than that for corn starch. Pasting temperatures of pumpkin starches were lower by 17-21.7°C and their final viscosities were over 1000cP higher than corn paste, but were close to the values obtained for potato starch. The thermodynamic characteristic showed that the transformation temperatures of pumpkin starches were lower than those measured for control starches. A level of retrogradation was much lower in pumpkin starch pastes (32-48%) than was in the case of corn (59%) or potato (77%) starches. The pumpkin starches gels were characterized by a much greater hardness, cohesiveness and chewiness, than potato or corn starches gels. Copyright © 2017 Elsevier B.V. All rights reserved.

Quality of shear fractionated wheat gluten – comparison to commercial vital wheat gluten

NARCIS (Netherlands)

Zalm, van der E.E.J.; Goot, van der A.J.; Boom, R.M.

2011-01-01

The functional properties of gluten obtained with a shear-induced separation process, recently proposed by Peighambardoust et al. (2008), are compared with a commercially available vital wheat gluten. Two tests were performed. First, a relatively strong wheat flour, Soissons, was enriched with

Celiac Disease and Nonceliac Gluten Sensitivity: A Review.

Science.gov (United States)

Leonard, Maureen M; Sapone, Anna; Catassi, Carlo; Fasano, Alessio

2017-08-15

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. This review aims to present current evidence regarding screening, diagnosis, and treatment for celiac disease and nonceliac gluten sensitivity. Celiac disease is a gluten-induced immune-mediated enteropathy characterized by a specific genetic genotype (HLA-DQ2 and HLA-DQ8 genes) and autoantibodies (antitissue transglutaminase and antiendomysial). Although the inflammatory process specifically targets the intestinal mucosa, patients may present with gastrointestinal signs or symptoms, extraintestinal signs or symptoms, or both, suggesting that celiac disease is a systemic disease. Nonceliac gluten sensitivity is diagnosed in individuals who do not have celiac disease or wheat allergy but who have intestinal symptoms, extraintestinal symptoms, or both, related to ingestion of gluten-containing grains, with symptomatic improvement on their withdrawal. The clinical variability and the lack of validated biomarkers for nonceliac gluten sensitivity make establishing the prevalence, reaching a diagnosis, and further study of this condition difficult. Nevertheless, it is possible to differentiate specific gluten-related disorders from other conditions, based on currently available investigations and algorithms. Clinicians cannot distinguish between celiac disease and nonceliac gluten sensitivity by symptoms, as they are similar in both. Therefore, screening for celiac disease must occur before a gluten-free diet is implemented, since once a patient initiates a gluten-free diet, testing for celiac disease is no longer accurate. Celiac disease and nonceliac gluten sensitivity are common. Although both conditions are treated with a gluten-free diet, distinguishing between celiac disease and nonceliac gluten sensitivity is important for long-term therapy. Patients with celiac disease should be followed up

2007 Heartland Security Conference and Exhibition - Technology for Defense and Homeland Security Readiness

Science.gov (United States)

2007-07-11

Corn Oil High Fructose Corn Syrup Gluten Meal Gluten Feed Starch Wet Feed Germ Meal Gluten Condensed Corn Fermented Extractives Energy...nuts. "Pigs can be picky eaters," Mr. Smith says, scooping a handful of banana chips, yogurt -covered raisins, dried papaya and cashews from one of

Improved Xenobiotic Metabolism and Reduced Susceptibility to Cancer in Gluten-Sensitive Macaques upon Introduction of a Gluten-Free Diet

Science.gov (United States)

Sestak, Karol; Conroy, Lauren; Aye, Pyone P.; Mehra, Smriti; Doxiadis, Gaby G.; Kaushal, Deepak

2011-01-01

Background A non-human primate (NHP) model of gluten sensitivity was employed to study the gene perturbations associated with dietary gluten changes in small intestinal tissues from gluten-sensitive rhesus macaques (Macaca mulatta). Methodology Stages of remission and relapse were accomplished in gluten-sensitive animals by administration of gluten-free (GFD) and gluten-containing (GD) diets, as described previously. Pin-head-sized biopsies, obtained non-invasively by pediatric endoscope from duodenum while on GFD or GD, were used for preparation of total RNA and gene profiling, using the commercial Rhesus Macaque Microarray (Agilent Technologies),targeting expression of over 20,000 genes. Principal Findings When compared with normal healthy control, gluten-sensitive macaques showed differential gene expressions induced by GD. While observed gene perturbations were classified into one of 12 overlapping categories - cancer, metabolism, digestive tract function, immune response, cell growth, signal transduction, autoimmunity, detoxification of xenobiotics, apoptosis, actin-collagen deposition, neuronal and unknown function - this study focused on cancer-related gene networks such as cytochrome P450 family (detoxification function) and actin-collagen-matrix metalloproteinases (MMP) genes. Conclusions/Significance A loss of detoxification function paralleled with necessity to metabolize carcinogens was revealed in gluten-sensitive animals while on GD. An increase in cancer-promoting factors and a simultaneous decrease in cancer-preventing factors associated with altered expression of actin-collagen-MMP gene network were noted. In addition, gluten-sensitive macaques showed reduced number of differentially expressed genes including the cancer-associated ones upon withdrawal of dietary gluten. Taken together, these findings indicate potentially expanded utility of gluten-sensitive rhesus macaques in cancer research. PMID:21533263

Possibilities of utilization of co-products from corn grain ethanol and starch production

Directory of Open Access Journals (Sweden)

Semenčenko Valentina V.

2013-01-01

Full Text Available In recent decades, the expansion of alternative fuels production from crops traditionally used for food and animal feed has led to significant changes in the field of energy production, agriculture and food industry. Starch and sugar feedstocks for ethanol production (corn, wheat, sugar beet, sugar cane, etc. require increasing arable land to meet market demands for the biofuel production. Although intensive studies are being carried out in order to identify improved and more cost-effective methods for the utilization of lignocellulosic and communal waste in the production of alcohol fuel, the possibility of using dry distillers’ grains with solubles (DDGS, by-product of bioethanol production from corn and wheat as well as alcoholic beverages industry, is now in focus. Application of DDGS in livestock and poultry diets in concentrations greater than traditional could positively affect the economic viability of this biofuel production, but also stabilize the current imbalance in the food and animal feed market. However, DDGS feedstuff should not be treated as a perfect substitute for corn because the complexity of ration formulation determined at the farm or feedlot level is driven by energy and protein and other nutrient requirements, as well as their relative costs in the ration. Nevertheless, processing of corn by wet milling provides a multitude of co-products suitable for feedstuffs, food industry, pharmaceuticals, chemistry etc. Some of the most important wet milling co-products that have their use in feedstuffs are corn gluten feed and corn gluten meal. The use of DDGS as a substitute for traditional feed could prevent indirect land-use changes associated with biofuel production, and therefore preserve the environmental destruction by saving the forests and permanent pastures. The use of distiller’s grains can be beneficial to biofuel growth as this is an additional, the second largest, source of income accounting of 10-20% total

Celiac disease treatment: gluten-free diet and beyond.

Science.gov (United States)

Mäki, Markku

2014-07-01

The basis for celiac disease (CD) treatment is a strict lifelong gluten-free diet. On the diet, the small intestinal mucosal injury heals and gluten-induced symptoms and signs disappear. The mucosal healing is a prerequisite for sustaining health and is also obtained with a diet containing oats and trace amounts of gluten, industrially purified wheat starch-based gluten-free products. The small intestinal mucosa does not heal in noncompliant people, nor when a patient is inadvertently ingesting gluten. Development of adjunctive or alternative therapies is on its way. There are several novel treatment pipelines within academy and industry. Examples are the ideas of using glutenases as a drug to degrade the ingested gluten, polymers to bind and sequester the gluten to the feces, and also vaccine development for an immunotherapy to induce tolerance towards gluten. Clinical drug trials are to be foreseen in CD, soon also in children.

An enzyme complex increases in vitro dry matter digestibility of corn and wheat in pigs.

Science.gov (United States)

Park, Kyu Ree; Park, Chan Sol; Kim, Beob Gyun

2016-01-01

Two experiments were conducted to determine the effects of enzyme complex on in vitro dry matter (DM) digestibility for feed ingredients. The objective of experiment 1 was to screen feed ingredients that can be effective substrates for an enzyme complex, mainly consisted of β-pentosanase, β-glucanase and α-amylase, using in vitro digestibility methods. In experiment 1, the test ingredients were three grain sources (barley, corn and wheat) and six protein supplements (canola meal, copra expellers, cottonseed meal, distillers dried grains with solubles, palm kernel expellers and soybean meal). In vitro ileal and total tract digestibility (IVID and IVTTD, respectively) of DM for test ingredients were determined. In vitro digestibility methods consisted of two- or three-step procedure simulating in vivo digestion in the pig gastrointestinal tracts with or without enzyme complex. As the enzyme complex added, the IVID of DM for corn and wheat increased (p digestibility, corn grains were selected to determine the in vitro digestibility of the fractions (starch, germ, hull and gluten) that maximally respond to the enzyme complex in experiment 2. The IVID of DM for corn starch, germ and hull increased (p digestibility of corn and wheat, and the digestibility increments of corn are mainly attributed to the increased digestibility of corn starch.

The role of gluten in a pound cake system: A model approach based on gluten-starch blends.

Science.gov (United States)

Wilderjans, Edith; Pareyt, Bram; Goesaert, Hans; Brijs, Kristof; Delcour, Jan A

2008-10-15

In order to evaluate the role of gluten in cake-making, gluten-starch (GS) blends with different ratios of gluten to starch were tested in a research pound cake formula. The viscosities of batters made from commercial GS blends in the otherwise standardised formula increased with their gluten content. High viscosities during heating provide the batters with the capacity to retain expanding air nuclei, and thereby led to desired product volumes. In line with the above, increasing gluten levels in the cake recipes led to a more extended oven spring period. Cakes with a starch content exceeding 92.5% in the GS blend suffered from substantial collapse during cooling. They had a coarse crumb with a solid gummy layer at the bottom. Image analysis showed statistical differences in numbers of cells per cm(2), cell to total area ratio and mean cell area (pcakes with the lowest density and highest gluten levels. Relative sodium dodecyl sulfate (SDS, 2.0%) buffer (pH 6.8) extractabilities of protein from cakes baked with the different GS blends decreased with gluten content and were strongly correlated with the intensity of collapse. Taken together, the results teach that protein gives the cakes resistance to collapse, resulting in desirable volumes and an optimal grain structure with uniform cell distribution. Copyright © 2008 Elsevier Ltd. All rights reserved.

The rise and fall of gluten!

Science.gov (United States)

Aziz, Imran; Branchi, Federica; Sanders, David S

2015-08-01

Mankind has existed for 2·5 million years but only in the last 10,000 years have we been exposed to wheat. Wheat was first cultivated in the Fertile Crescent (South Western Asia) with a farming expansion that lasted from about 9000BC to 4000BC. Thus it could be considered that wheat (and gluten) is a novel introduction to man's diet! Prior to 1939 the rationing system had already been devised. This led to an imperative to try to increase agricultural production. Thus it was agreed in 1941 that there was a need to establish a Nutrition Society. The very roots of the society were geared towards necessarily increasing the production of wheat. This goal was achieved and by the end of the 20th century, global wheat output had expanded 5-fold. Perhaps as a result the epidemiology of coeliac disease (CD) or gluten sensitive enteropathy has changed. CD is a state of heightened immunological responsiveness to ingested gluten in genetically susceptible individuals. CD now affects 1 % or more of all adults, for which the treatment is a strict lifelong gluten-free diet. However, there is a growing body of evidence to show that a far greater proportion of individuals without coeliac disease are taking a gluten-free diet of their own volition. This clinical entity has been termed non-coeliac gluten sensitivity (NCGS), although the condition is fraught with complexities due to overlap with other gluten-based constituents that can also trigger similar clinical symptoms. This review will explore the relationship between gluten, the rising prevalence of modern coeliac disease, and the new entity of NCGS along with its associated uncertainties.

Gluten-Free Diet Indications, Safety, Quality, Labels, and Challenges

OpenAIRE

Rostami, Kamran; Bold, Justine; Parr, Alison; Johnson, Matt W.

2017-01-01

A gluten-free diet (GFD) is the safest treatment modality in patient with coeliac disease (CD) and other gluten-related disorders. Contamination and diet compliance are important factors behind persistent symptoms in patients with gluten related-disorders, in particular CD. How much gluten can be tolerated, how safe are the current gluten-free (GF) products, what are the benefits and side effects of GFD? Recent studies published in Nutrients on gluten-free products? quality, availability, saf...

Substituição da proteína do farelo de soja pela proteína do glúten de milho em rações para alevinos de tilápia do Nilo - DOI: 10.4025/actascianimsci.v25i2.1991 Replacement of soybean meal protein by corn gluten meal protein in diets for Nile tilapia fingerlings - DOI: 10.4025/actascianimsci.v25i2.1991

Directory of Open Access Journals (Sweden)

Jeisson Emerson Casimiro Ferrari

2003-04-01

Full Text Available O experimento foi conduzido com o objetivo de avaliar a substituição da proteína do farelo de soja pela proteína do glúten de milho em rações para alevinos de tilápia do Nilo, Oreochromis niloticus L. (Cichlidae. O delineamento experimental foi inteiramente casualizado com 5 tratamentos 0%; 25%; 50%; 75% e 100% de substituição da proteína do farelo de soja pela proteína do glúten de milho e, com 4 repetições. Os níveis adotados corresponderam a 11,75%; 23%; 35,78% e 47,28% de inclusão de glúten de milho nas rações, as quais foram formuladas para serem isoprotéicas em proteína digestível (PD, isocalóricas em energia digestível (ED e com a mesma quantidade de fibra bruta, lisina e metionina. Foram utilizados 100 alevinos com peso médio de 7,47±1,61g, distribuídos em 20 aquários (250L, em sistema de recirculação de água dotado de controle de temperatura. Foi observado efeito quadrático para o ganho de peso, conversão alimentar e taxa de eficiência protéica, sendo os respectivos valores ótimos estimados em 30,69%; 48% e 46,25% de substituição da proteína do farelo de soja pela proteína do glúten de milho e, para o consumo de ração, foi verificado efeito linear. Em função da média referente aos valores estimados para os diferentes parâmetros avaliados, pôde-se concluir que a proteína do glúten de milho pode substituir até 42% (19,82% de inclusão na ração da proteína do farelo de soja em rações para alevinos de tilápia do Nilo.The research was carried out aiming to evaluate the replacement of soybean meal protein by corn gluten meal protein in Nile tilapia, Oreochromis niloticus L. (Cichlidae diets. The experimental design was completely randomized with five treatments 0%, 25%, 50%, 75% and 100% of replacement of soybean protein by corn gluten meal protein and 4 replicates. The used levels corresponded to 11.75%, 23%, 35.78% and 42.28% of corn gluten meal inclusion in diets, formulated to be

Going Gluten-Free: Life with Celiac Disease

Science.gov (United States)

... diagnose it. Diagnosis can often be difficult, as celiac disease symptoms are often similar to those of other conditions. ... of Diabetes and Digestive and Kidney Diseases (NIDDK) Celiac Disease or Gluten Sensitivity? Some of the symptoms of gluten sensitivity (also known as gluten intolerance) ...

Supplementation of Reduced Gluten Barley Diet with Oral Prolyl Endopeptidase Effectively Abrogates Enteropathy-Associated Changes in Gluten-Sensitive Macaques

Directory of Open Access Journals (Sweden)

Karol Sestak

2016-06-01

Full Text Available Celiac disease (CD is an autoimmune disorder that affects approximately three million people in the United States. Furthermore, non-celiac gluten sensitivity (NCGS affects an estimated additional 6% of the population, e.g., 20 million in the U.S. The only effective treatment of CD and NCGS requires complete removal of gluten sources from the diet. While required adherence to a gluten-free diet (GFD is extremely difficult to accomplish, efforts to develop additional supportive treatments are needed. To facilitate these efforts, we developed a gluten-sensitive (GS rhesus macaque model to study the effects of novel therapies. Recently reported results from phase one of this project suggest that partial improvement—but not remission—of gluten-induced disease can be accomplished by 100-fold reduction of dietary gluten, i.e., 200 ppm—by replacement of conventional dietary sources of gluten with a mutant, reduced gluten (RG barley (lys3a-derived source. The main focus of this (phase two study was to determine if the inflammatory effects of the residual gluten in lys3a mutant barley grain could be further reduced by oral supplementation with a prolylendopeptidase (PE. Results reveal that PE supplementation of RG barley diet induces more complete immunological, histopathological and clinical remission than RG barley diet alone. The combined effects of RG barley diet and PE supplementation resulted in a further decrease of inflammatory mediators IFN-γ and TNF secretion by peripheral lymphocytes, as well as decreased plasma anti-gliadin and anti-intestinal tissue transglutaminase (TG2 antibodies, diminished active caspase production in small intestinal mucosa, and eliminated clinical diarrhea—all comparable with a gluten-free diet induced remission. In summary, the beneficial results of a combined RG barley and PE administration in GS macaques may warrant the investigation of similar synergistic approaches.

Gluten-Free Diet Indications, Safety, Quality, Labels, and Challenges.

Science.gov (United States)

Rostami, Kamran; Bold, Justine; Parr, Alison; Johnson, Matt W

2017-08-08

A gluten-free diet (GFD) is the safest treatment modality in patient with coeliac disease (CD) and other gluten-related disorders. Contamination and diet compliance are important factors behind persistent symptoms in patients with gluten related-disorders, in particular CD. How much gluten can be tolerated, how safe are the current gluten-free (GF) products, what are the benefits and side effects of GFD? Recent studies published in Nutrients on gluten-free products' quality, availability, safety, as well as challenges related to a GFD are discussed.

[Benefits of gluten-free diet: myth or reality?].

Science.gov (United States)

Coattrenec, Yann; Harr, Thomas; Pichard, Claude; Nendaz, Mathieu

2015-10-14

Non celiac gluten sensitivity may explain digestive and general symptoms in patients without celiac disease but this recently described entity is controversial. The role of gluten in comparison to other nutriments such as saccharides and polyols (FODMAPs) remains debated. If a gluten-free diet is clearly indicated in celiac disease and wheat allergy, it remains debatable in non-celiac gluten sensitivity given weak and contradictory evidence. There is no strong evidence for a strict indication to a gluten-free diet in endocrinological, psychiatric, and rheumatologic diseases, or to improve performance in elite sports.

Creation of the first ultra-low gluten barley (Hordeum vulgare L.) for coeliac and gluten-intolerant populations.

Science.gov (United States)

Tanner, Gregory J; Blundell, Malcolm J; Colgrave, Michelle L; Howitt, Crispin A

2016-04-01

Coeliac disease is a well-defined condition that is estimated to affect approximately 1% of the population worldwide. Noncoeliac gluten sensitivity is a condition that is less well defined, but is estimated to affect up to 10% of the population, and is often self-diagnosed. At present, the only remedy for both conditions is a lifelong gluten-free diet. A gluten-free diet is often expensive, high in fat and low in fibre, which in themselves can lead to adverse health outcomes. Thus, there is an opportunity to use novel plant breeding strategies to develop alternative gluten-free grains. In this work, we describe the breeding and characterization of a novel ultra-low gluten (ULG) barley variety in which the hordein (gluten) content was reduced to below 5 ppm. This was achieved using traditional breeding strategies to combine three recessive alleles, which act independently of each other to lower the hordein content in the parental varieties. The grain of the initial variety was shrunken compared to wild-type barleys. We implemented a breeding strategy to improve the grain size to near wild-type levels and demonstrated that the grains can be malted and brewed successfully. The ULG barley has the potential to provide novel healthy foods and beverages for those who require a gluten-free diet. © 2015 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.

Identification of food-grade subtilisins as gluten-degrading enzymes to treat celiac disease

Science.gov (United States)

Wei, Guoxian; Tian, Na; Siezen, Roland; Schuppan, Detlef

2016-01-01

Gluten are proline- and glutamine-rich proteins present in wheat, barley, and rye and contain the immunogenic sequences that drive celiac disease (CD). Rothia mucilaginosa, an oral microbial colonizer, can cleave these gluten epitopes. The aim was to isolate and identify the enzymes and evaluate their potential as novel enzyme therapeutics for CD. The membrane-associated R. mucilaginosa proteins were extracted and separated by DEAE chromatography. Enzyme activities were monitored with paranitroanilide-derivatized and fluorescence resonance energy transfer (FRET) peptide substrates, and by gliadin zymography. Epitope elimination was determined in R5 and G12 ELISAs. The gliadin-degrading Rothia enzymes were identified by LC-ESI-MS/MS as hypothetical proteins ROTMU0001_0241 (C6R5V9_9MICC), ROTMU0001_0243 (C6R5W1_9MICC), and ROTMU0001_240 (C6R5V8_9MICC). A search with the Basic Local Alignment Search Tool revealed that these are subtilisin-like serine proteases belonging to the peptidase S8 family. Alignment of the major Rothia subtilisins indicated that all contain the catalytic triad with Asp (D), His (H), and Ser (S) in the D-H-S order. They cleaved succinyl-Ala-Ala-Pro-Phe-paranitroanilide, a substrate for subtilisin with Pro in the P2 position, as in Tyr-Pro-Gln and Leu-Pro-Tyr in gluten, which are also cleaved. Consistently, FRET substrates of gliadin immunogenic epitopes comprising Xaa-Pro-Xaa motives were rapidly hydrolyzed. The Rothia subtilisins and two subtilisins from Bacillus licheniformis, subtilisin A and the food-grade Nattokinase, efficiently degraded the immunogenic gliadin-derived 33-mer peptide and the immunodominant epitopes recognized by the R5 and G12 antibodies. This study identified Rothia and food-grade Bacillus subtilisins as promising new candidates for enzyme therapeutics in CD. PMID:27469368

Enhancement of enzymatic hydrolysis of corn stover by γ-irradiation and combined solvent delignification/acid prehydrolysis

International Nuclear Information System (INIS)

Nghiem, N.P.; Gonzales-Valdes, A.; Moo-Young, M.; Robinson, C.W.

1984-01-01

Two pretreatment schemes were studied for their effect on the enhancement of soluble sugar production from corn stover by enzymatic hydrolysis. In the first scheme, prior to enzymic hydrolysis corn stover which was ground to pass a 1 mm screen was immersed in NaOH solution and exposed to gamma irradiation. The NaOH levels and radiation dosages were varied from 0 to 0.51 gNaOH/g corn stover and from 50 to 150 Mr, respectively. The combined residue and solubles were then hydrolyzed with a commercial cellulase (Onozuka) in 0.05 M citrate buffer at pH 4.6 and 39 0 C for 48 hours. The highest sugar yield of 96% based on the total carbohydrate content of the original sample was obtained at 100 Mr and 0.06 gNaOH/g corn stover. In the second scheme, corn stover which was ground to pass a 0.35 mm screen was delignified with ethanol-water-NaOH. The ethanol-water mixture used contained 3 parts (by volume) of 95% ethanol and 4 g NaOH/L; substrate concentration was 5% (w/v). The delignification was carried out at 140 0 C for 1 hour. At these conditions, 65% of the lignin was removed while 90% of the carbohydrates remained insoluble. The delignified corn stover with an without treatment using 2% wt.% H 2 SO 4 at 95 0 C and 1 hour was then enzymically hydrolyzed with Novo Cellulclast at pH 4.8 and 50 0 C for up to 48 hours. Factors that affect the overall sugar production are presented and discussed. In addition, the overall sugar yields for the two schemes are compared with other pretreatment schemes reported. (orig.)

Starch Characteristics Linked to Gluten-Free Products

Directory of Open Access Journals (Sweden)

Stefan W. Horstmann

2017-04-01

Full Text Available The increasing prevalence of coeliac disease (CD and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient. The extent of these properties varies depending on the starch source. The starches can additionally be modified increasing or decreasing certain properties of the starch, depending on the application. Starch plays an important role in the formulation of bakery products and has an even more important role in gluten-free products. In gluten-free products, starch is incorporated into the food formulation to improve baking characteristics such as the specific volume, colour and crumb structure and texture. This review covers a number of topics relating to starch; including; an overview of common and lesser researched starches; chemical composition; morphology; digestibility; functionality and methods of modification. The emphasis of this review is on starch and its properties with respect to the quality of gluten-free products.

Starch Characteristics Linked to Gluten-Free Products.

Science.gov (United States)

Horstmann, Stefan W; Lynch, Kieran M; Arendt, Elke K

2017-04-06

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient. The extent of these properties varies depending on the starch source. The starches can additionally be modified increasing or decreasing certain properties of the starch, depending on the application. Starch plays an important role in the formulation of bakery products and has an even more important role in gluten-free products. In gluten-free products, starch is incorporated into the food formulation to improve baking characteristics such as the specific volume, colour and crumb structure and texture. This review covers a number of topics relating to starch; including; an overview of common and lesser researched starches; chemical composition; morphology; digestibility; functionality and methods of modification. The emphasis of this review is on starch and its properties with respect to the quality of gluten-free products.

Gluten sensitivity and neurological manifestations

Directory of Open Access Journals (Sweden)

Agostino Berio

2015-12-01

Full Text Available The authors report on six cases of gluten-sensitivity, also defined non-celiac gluten sensitivity, characterized by abdominal features (diarrhea, bloating, pain, genetic positivity for predisposition to celiac disease (DQB1* 02 in all cases; DQA1*05 in three; DQA1*02 in two, DQB1*03 in two, negative anti-t-Transglutaminase antibodies, normal mucosa on biopsy in four cases, type 1 of Marsh in one case. The subjects presented frequent central nervous system (CNS symptoms: headache in three patients, somnolence in one, electroencephalogram aspecific alterations in three (in two of them with previous seizures, leptomeningeal cyst in one, intracranial calcification in one, cerebral gliosis in two. After a gluten-free diet, all intestinal and clinical CNS features remitted, but re-appeared after gluten reintroduction. On the basis of the neurological signs, the authors stress the relevance of immune innate system in the pathogenesis of these cases with possible subsequent evolution on immune adaptive system involvement.

The Effects of Reduced Gluten Barley Diet on Humoral and Cell-Mediated Systemic Immune Responses of Gluten-Sensitive Rhesus Macaques

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Karol Sestak

2015-03-01

Full Text Available Celiac disease (CD affects approximately 1% of the general population while an estimated additional 6% suffers from a recently characterized, rapidly emerging, similar disease, referred to as non-celiac gluten sensitivity (NCGS. The only effective treatment of CD and NCGS requires removal of gluten sources from the diet. Since required adherence to a gluten-free diet (GFD is difficult to accomplish, efforts to develop alternative treatments have been intensifying in recent years. In this study, the non-human primate model of CD/NCGS, e.g., gluten-sensitive rhesus macaque, was utilized with the objective to evaluate the treatment potential of reduced gluten cereals using a reduced gluten (RG; 1% of normal gluten barley mutant as a model. Conventional and RG barleys were used for the formulation of experimental chows and fed to gluten-sensitive (GS and control macaques to determine if RG barley causes a remission of dietary gluten-induced clinical and immune responses in GS macaques. The impacts of the RG barley diet were compared with the impacts of the conventional barley-containing chow and the GFD. Although remission of the anti-gliadin antibody (AGA serum responses and an improvement of clinical diarrhea were noted after switching the conventional to the RG barley diet, production of inflammatory cytokines, e.g., interferon-gamma (IFN-γ, tumor necrosis factor (TNF and interleukin-8 (IL-8 by peripheral CD4+ T helper lymphocytes, persisted during the RG chow treatment and were partially abolished only upon re-administration of the GFD. It was concluded that the RG barley diet might be used for the partial improvement of gluten-induced disease but its therapeutic value still requires upgrading—by co-administration of additional treatments.

The effects of reduced gluten barley diet on humoral and cell-mediated systemic immune responses of gluten-sensitive rhesus macaques.

Science.gov (United States)

Sestak, Karol; Thwin, Hazel; Dufour, Jason; Aye, Pyone P; Liu, David X; Moehs, Charles P

2015-03-06

Celiac disease (CD) affects approximately 1% of the general population while an estimated additional 6% suffers from a recently characterized, rapidly emerging, similar disease, referred to as non-celiac gluten sensitivity (NCGS). The only effective treatment of CD and NCGS requires removal of gluten sources from the diet. Since required adherence to a gluten-free diet (GFD) is difficult to accomplish, efforts to develop alternative treatments have been intensifying in recent years. In this study, the non-human primate model of CD/NCGS, e.g., gluten-sensitive rhesus macaque, was utilized with the objective to evaluate the treatment potential of reduced gluten cereals using a reduced gluten (RG; 1% of normal gluten) barley mutant as a model. Conventional and RG barleys were used for the formulation of experimental chows and fed to gluten-sensitive (GS) and control macaques to determine if RG barley causes a remission of dietary gluten-induced clinical and immune responses in GS macaques. The impacts of the RG barley diet were compared with the impacts of the conventional barley-containing chow and the GFD. Although remission of the anti-gliadin antibody (AGA) serum responses and an improvement of clinical diarrhea were noted after switching the conventional to the RG barley diet, production of inflammatory cytokines, e.g., interferon-gamma (IFN-γ), tumor necrosis factor (TNF) and interleukin-8 (IL-8) by peripheral CD4+ T helper lymphocytes, persisted during the RG chow treatment and were partially abolished only upon re-administration of the GFD. It was concluded that the RG barley diet might be used for the partial improvement of gluten-induced disease but its therapeutic value still requires upgrading-by co-administration of additional treatments.

Integrated Production of Xylonic Acid and Bioethanol from Acid-Catalyzed Steam-Exploded Corn Stover.

Science.gov (United States)

Zhu, Junjun; Rong, Yayun; Yang, Jinlong; Zhou, Xin; Xu, Yong; Zhang, Lingling; Chen, Jiahui; Yong, Qiang; Yu, Shiyuan

2015-07-01

High-efficiency xylose utilization is one of the restrictive factors of bioethanol industrialization. However, xylonic acid (XA) as a new bio-based platform chemical can be produced by oxidation of xylose with microbial. So, an applicable technology of XA bioconversion was integrated into the process of bioethanol production. After corn stover was pretreated with acid-catalyzed steam-explosion, solid and liquid fractions were obtained. The liquid fraction, also named as acid-catalyzed steam-exploded corn stover (ASC) prehydrolyzate (mainly containing xylose), was catalyzed with Gluconobacter oxydans NL71 to prepare XA. After 72 h of bioconversion of concentrated ASC prehydrolyzate (containing 55.0 g/L of xylose), the XA concentration reached a peak value of 54.97 g/L, the sugar utilization ratio and XA yield were 94.08 and 95.45 %, respectively. The solid fraction was hydrolyzed to produce glucose with cellulase and then fermented with Saccharomyces cerevisiae NL22 to produce ethanol. After 18 h of fermentation of concentrated enzymatic hydrolyzate (containing 86.22 g/L of glucose), the ethanol concentration reached its highest value of 41.48 g/L, the sugar utilization ratio and ethanol yield were 98.72 and 95.25 %, respectively. The mass balance showed that 1 t ethanol and 1.3 t XA were produced from 7.8 t oven dry corn stover.

Non-celiac gluten hypersensitivity

DEFF Research Database (Denmark)

Husby, Steffen; Murray, Joseph

2015-01-01

used double-blind placebo-controlled food challenges (DBPCFCs) for the diagnosis of NCGS, and none in children. Innate immune reactivity to amylase trypsin inhibitors has been suggested as the pathogenic principle in NCGS, but confirmatory evidence is lacking. Also, further clinical studies including...... transglutaminase 2, characteristic histological abnormalities of the small intestine, and an almost obligatory genetic haplotype (HLA-DQ2 or DQ8). The diagnosis of NCGS is based largely on the clinical suspicion of hyper-reactivity to gluten and the absence of the characteristics of CD. Few published studies have......Non-celiac gluten sensitivity (NCGS) has been introduced recently as a potentially common disease on the basis of studies of patients with claimed reactivity to gluten but without the characteristics of celiac disease (CD). CD is characterized by antibody reactivity toward the autoantigen...

Effect of pentosans on gluten formation and properties.

NARCIS (Netherlands)

Wang, M.

2003-01-01

Keywords: pentosans, gluten yield, gluten properties, glutenin macropolymerThe gluten protein polymeric network plays a pivotal role in determining the end-use quality of wheat in many food products. The properties of this polymeric network are strongly affected by wheat flour

[Irritable bowel syndrome, celiac disease and gluten].

Science.gov (United States)

Mearin, Fermín; Montoro, Miguel

2014-08-04

For many years irritable bowel syndrome (IBS) and celiac disease (CD) have been considered 2 completely separate entities, with CD being clearly related to a permanent gluten intolerance and IBS having no relation with gluten ingestion. However IBS and CD symptoms may be indistinguishable, especially when diarrhea, bloating or abdominal pain predominate. In the last decade several studies have shown that the separation between CD and IBS is not so clear. Thus, some patients who have been diagnosed of IBS suffer in fact from CD. In addition, it seems that there is a group of patients who, without having CD, suffer gluten intolerance that cause them digestive symptoms similar to those of IBS. Gluten sensitivity is defined as the spectrum of morphological, immunological and functional abnormalities that respond to a gluten-free diet. This concept includes histological, immunological and clinical manifestations in the absence of evident morphological abnormalities. Therefore, it is mandatory to establish in a scientific way in which patients a gluten-free diet will be beneficial as well as when this is not justified. Copyright © 2013 Elsevier España, S.L. All rights reserved.

Non-celiac gluten sensitivity: people without celiac disease avoiding gluten-is it due to histamine intolerance?

Science.gov (United States)

Schnedl, Wolfgang J; Lackner, Sonja; Enko, Dietmar; Schenk, Michael; Mangge, Harald; Holasek, Sandra J

2018-04-01

Food intolerance/malabsorption is caused by food ingredients, carbohydrates (mainly lactose and fructose), proteins (gluten), and biogenic amines (histamine) which cause nonspecific gastrointestinal and extra-intestinal symptoms. Here we focus on possible etiologic factors of intolerance/malabsorption especially in people with non-celiac gluten sensitivity (NCGS) or the so-called people without celiac disease avoiding gluten (PWCDAG) and histamine intolerance. Recognizing the recently described symptoms of NCGS (PWCDAG) we review correlations and parallels to histamine intolerance (HIT). We show that intestinal and extra-intestinal NCGS (PWCDAG) symptoms are very similar to those which can be found in histamine intolerance. After a detailed diagnostic workup for all possible etiologic factors in every patient, a targeted dietary intervention for single or possibly combined intolerance/malabsorption might be more effective than a short-term diet low in fermentable oligo-, di- and monosaccharides and polyols (FODMAP) or the untargeted uncritical use of gluten-free diets.

Applying Simulation Method in Formulation of Gluten-Free Cookies

Directory of Open Access Journals (Sweden)

Nikitina Marina

2017-01-01

Full Text Available At present time priority direction in the development of new food products its developing of technology products for special purposes. These types of products are gluten-free confectionery products, intended for people with celiac disease. Gluten-free products are in demand among consumers, it needs to expand assortment, and improvement of quality indicators. At this article results of studies on the development of pastry products based on amaranth flour does not contain gluten. Study based on method of simulation recipes gluten-free confectionery functional orientation to optimize their chemical composition. The resulting products will allow to diversify and supplement the necessary nutrients diet for people with gluten intolerance, as well as for those who follow a gluten-free diet.

Reduction of fumonisin B₁ in corn grits by twin-screw extrusion.

Science.gov (United States)

Jackson, Lauren S; Jablonski, Joseph; Bullerman, Lloyd B; Bianchini, Andreia; Hanna, Milford A; Voss, Kenneth A; Hollub, April D; Ryu, Dojin

2011-08-01

This study was designed to investigate the fate of fumonisins in flaking corn grits during twin-screw extrusion by measuring fumonisin B₁ (FB₁) and its analogs with a mass balance approach. Food grade corn grits and 2 batches of grits contaminated with FB₁ at 10 and 50 μg/g by Fusarium verticillioides M-2552 were processed with or without glucose supplementation (10%, w/w) with a twin-screw extruder. Extrusion reduced FB₁ in contaminated grits by 64% to 72% without glucose and 89% to 94% with added glucose. In addition, extrusion alone resulted in 26% to 73% reduction in the levels of fumonisin B₂ and fumonisin B₃, while levels of both mycotoxins were reduced by >89% in extruded corn grits containing 10% glucose. Mass balance analysis showed that 38% to 46% of the FB₁ species detected in corn extruded with glucose was N-(deoxy-D-fructos-1-yl)-FB₁, while 23% to 37% of FB₁ species detected in extruded corn grits with and without added glucose was bound to the matrix. It was also found that the hydrolyzed form of FB₁ was a minor species in extruded corn grits with or without added glucose, representing fumonisin analogues measured in this study. Research is needed to identify the reaction products resulting from extrusion processing of fumonisin-contaminated corn products. Twin-screw extrusion is widely used in food industry for its versatility. This technology may reduce the level of fumonisins in corn particularly with added glucose. Journal of Food Science © 2011 Institute of Food Technologists® No claim to original US government works.

Functionality of alternative protein in gluten-free product development.

Science.gov (United States)

Deora, Navneet Singh; Deswal, Aastha; Mishra, Hari Niwas

2015-07-01

Celiac disease is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The current treatment for celiac disease is life-long adherence to a strict gluten-exclusion diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. A major limitation in the production of gluten-free products is the lack of protein functionality in non-wheat cereals. Additionally, commercial gluten-free mixes usually contain only carbohydrates, which may significantly limit the amount of protein in the diet. In the recent past, various approaches are attempted to incorporate protein-based ingredients and to modify the functional properties for gluten-free product development. This review aims to the highlight functionality of the alternative protein-based ingredients, which can be utilized for gluten-free product development both functionally as well as nutritionally. © The Author(s) 2014.

Celiac disease and non-celiac gluten sensitivity

Science.gov (United States)

Lebwohl, Benjamin; Ludvigsson, Jonas F

2015-01-01

Celiac disease is a multisystem immune based disorder that is triggered by the ingestion of gluten in genetically susceptible individuals. The prevalence of celiac disease has risen in recent decades and is currently about 1% in most Western populations. The reason for this rise is unknown, although environmental factors related to the hygiene hypothesis are suspected. The pathophysiology of celiac disease involves both the innate and adaptive immune response to dietary gluten. Clinical features are diverse and include gastrointestinal symptoms, metabolic bone disease, infertility, and many other manifestations. Although a gluten-free diet is effective in most patients, this diet can be burdensome and can limit quality of life; consequently, non-dietary therapies are at various stages of development. This review also covers non-celiac gluten sensitivity. The pathophysiology of this clinical phenotype is poorly understood, but it is a cause of increasing interest in gluten-free diets in the general population. PMID:26438584

Non-celiac gluten sensitivity: Time for sifting the grain

Science.gov (United States)

Elli, Luca; Roncoroni, Leda; Bardella, Maria Teresa

2015-01-01

In the last few years, a new nomenclature has been proposed for the disease induced by the ingestion of gluten, a protein present in wheat, rice, barley and oats. Besides celiac disease and wheat allergy, the most studied forms of gluten-related disorders characterized by an evident immune mechanism (autoimmune in celiac disease and IgE-mediated in wheat allergy), a new entity has been included, apparently not driven by an aberrant immune response: the non-celiac gluten sensitivity (NCGS). NCGS is characterized by a heterogeneous clinical picture with intestinal and extraintestinal symptoms arising after gluten ingestion and rapidly improving after its withdrawal from the diet. The pathogenesis of NCGS is largely unknown, but a mixture of factors such as the stimulation of the innate immune system, the direct cytotoxic effects of gluten, and probably the synergy with other wheat molecules, are clues for the complicated puzzle. In addition, the diagnostic procedures still remain problematic due to the absence of efficient diagnostic markers; thus, diagnosis is based upon the symptomatic response to a gluten-free diet and the recurrence of symptoms after gluten reintroduction with the possibility of an important involvement of a placebo effect. The temporary withdrawal of gluten seems a reasonable therapy, but the timing of gluten reintroduction and the correct patient management approach are have not yet been determined. PMID:26217073

Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

Science.gov (United States)

Gil-Humanes, Javier; Pistón, Fernando; Altamirano-Fortoul, Rossana; Real, Ana; Comino, Isabel; Sousa, Carolina; Rosell, Cristina M.; Barro, Francisco

2014-01-01

Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world. PMID:24621595

Ammonia and carbon dioxide emissions by stabilized conventional nitrogen fertilizers and controlled release in corn crop

Directory of Open Access Journals (Sweden)

Taylor Lima de Souza

Full Text Available ABSTRACT The market of stabilized, slow and controlled release nitrogen (N fertilizers represents 1% of the world fertilizer consumption. On the other hand, the increase in availability, innovation and application of these technologies could lead to the improvement of N use efficiency in agroecossystems and to the reduction of environmental impacts. The objective of this study was to quantify agronomic efficiency relative index, ammonia volatilization, and CO2 emissions from conventional, stabilized and controlled release N fertilizers in corn summer crop. The experiment was carried out in a corn crop area located in Lavras, state of Minas Gerais, Brazil, without irrigation. All treatments were applied in topdressing at rate of 150 kg ha-1 N. N-NH3 losses from N fertilizers were: Granular urea (39% of the applied N = prilled urea (38% > urea coated with 16% S0 (32% = blend of urea + 7.9% S0 + polymers + conventional urea (32% > prilled urea incorporated at 0.02 m depth (24% > urea + 530 mg kg-1 of NBPT (8% = Hydrolyzed leather (9% > urea + thermoplastic resin (3% = ammonium sulfate (1% = ammonium nitrate (0.7%. Thermoplastic resin coated urea, ammonium nitrate and ammonium sulfate presented low values of cumulative CO2 emissions in corn crop. On the other hand, hydrolyzed leather promoted greater C-CO2 emission, when compared with other nitrogen fertilizers.

Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber.

Science.gov (United States)

Becker, Fernanda Salamoni; Damiani, Clarissa; de Melo, Adriane Alexandre Machado; Borges, Paulo Rogério Siriano; Boas, Eduardo Valério de Barros Vilas

2014-12-01

Cookies were prepared by replacing a mixture of brown rice flour (70%) and corn starch (30%) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20%). BEF figured as a potential source of dietary fiber (70.53 g 100 g(-1)), especially of insoluble fiber (67.50 g 100 g(-1)), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20% BEF (8.58 to 20.02 g 100 g(-1)) when compared to control cookie (6.91 g 100 g(-1)). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15% BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.

Gluten-free diet and the possibility of enriching the diet coeliacs

OpenAIRE

BLAŽKOVÁ, Klára

2014-01-01

This thesis deals with the gluten-free diet and its possible enrichment. It is divided into two parts. The first part includes chapters such as history of gluten-free diet, basics of a gluten free diet, the first step in the introduction of a gluten-free diet, gluten-free food labeling legislation and the use of alcohol on a gluten-free diet. The practical part is focused on enriching the diet celiac patients. I focused on the preparation of bakery products for celiac, I have designed and pra...

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

Science.gov (United States)

di Cagno, Raffaella; de Angelis, Maria; Alfonsi, Giuditta; de Vincenzi, Massimo; Silano, Marco; Vincentini, Olimpia; Gobbetti, Marco

2005-06-01

A pool of selected lactic acid bacteria was used to ferment durum wheat semolina under liquid conditions. After fermentation, the dough was freeze-dried, mixed with buckwheat flour at a ratio of 3:7, and used to produce the "fusilli" type Italian pasta. Pasta without prefermentation was used as the control. Ingredients and pastas were characterized for compositional analysis. As shown by two-dimensional electrophoresis, 92 of the 130 durum wheat gliadin spots were hydrolyzed almost totally during fermentation by lactic acid bacteria. Mass spectrometry matrix-assisted laser desorption/ionization time-of-flight and reversed phase high-performance liquid chromatography analyses confirmed the hydrolysis of gliadins. As shown by immunological analysis by R5-Western blot, the concentration of gluten decreased from 6280 ppm in the control pasta to 1045 ppm in the pasta fermented with lactic acid bacteria. Gliadins were extracted from fermented and nonfermented durum wheat dough semolina and used to produce a peptic-tryptic (PT) digest for in vitro agglutination tests on cells of human origin. The whole PT digests did not cause agglutination. Affinity chromatography on Sepharose-6-B mannan column separated the PT digests in three fractions. Fraction C showed agglutination activity. The minimal agglutinating activity of fraction C from the PT digest of fermented durum wheat semolina was ca. 80 times higher than that of durum wheat semolina. Pasta was subjected to sensory analysis: The scores for stickiness and firmness were slightly lower than those found for the pasta control. Odor and flavor did not differ between the two types of pasta. These results showed that a pasta biotechnology that uses a prefermentation of durum wheat semolina by selected lactic acid bacteria and tolerated buckwheat flour could be considered as a novel tool to potentially decrease gluten intolerance and the risk of gluten contamination in gluten-free products.

Catering Gluten-Free When Simultaneously Using Wheat Flour.

Science.gov (United States)

Miller, Kathryn; McGough, Norma; Urwin, Heidi

2016-02-01

A European law on gluten-free (GF) labeling came into force in 2012, covering foods sold prepacked and in food service establishments, and a similar U.S. Food and Drug Administration (FDA) regulation covers GF labeling from August 2014. Gluten is found in the grains wheat, rye, and barley. A common source of gluten in the kitchen is wheat flour. This research aimed to determine variables that have a significant effect on gluten contamination in commercial kitchens when wheat flour is in use and to establish controls necessary to assure GF production. A pilot study was used to test the following hypotheses: (i) increasing duration of exposure to wheat flour would increase gluten contamination, (ii) increasing distance between the site of preparation and the site of wheat flour would reduce gluten contamination, (iii) the use of a ventilation hood would decrease gluten contamination, and (iv) the use of a barrier segregating the site of preparation of a GF meal and the use of wheat flour would decrease gluten contamination. Petri dishes containing GF rice pudding were placed in three directions at increasing distances (0.5 to 2 m) from a site of wheat flour use. A barrier was in place between a third of samples and the site of wheat flour. After wheat flour was handled for 0.5 and 4.0 h, petri dishes were sealed and the contents were analyzed for gluten. The experiment was duplicated with the ventilation hood on and off. The pilot study revealed that a distance of 2 m from the use of wheat flour was required to control gluten contamination at ≤20 ppm if wheat flour had been in use for 4.0 h. The identified control of distance was tested in five different study sites. In each of the study sites, a test meal was prepared a minimum of 2 m away from the site of wheat flour use. Although kitchens vary and must be considered individually, the established control of a minimum 2 m distance, along with good hygiene practices, was found to be effective in preparing GF meals

Gluten sensitivity in patients with IgA nephropathy.

Science.gov (United States)

Smerud, Hilde Kloster; Fellström, Bengt; Hällgren, Roger; Osagie, Sonia; Venge, Per; Kristjánsson, Gudjón

2009-08-01

Coeliac disease is more frequent in IgA nephropathy (IgAN) patients compared to the healthy population. Several hypotheses postulate that food antigens like gluten may be involved in the onset of IgAN. In this study, we used a recently developed mucosal patch technique to evaluate the rectal mucosal inflammatory reaction to gluten in patients with IgAN (n = 27) compared to healthy subjects (n = 18). The rectal mucosal production of nitric oxide (NO) and release of myeloperoxidase (MPO) and eosinophil cationic protein (ECP) were measured. Serum samples were analysed for IgA and IgG antigliadin antibodies (AGA), IgA antibodies against tissue transglutaminase and IgA endomysium antibodies. Gluten reactivity, defined as increase in MPO and/or NO after gluten exposure, was observed in 8 of 27 IgAN patients. The prevalence of HLA-DQ2 and DQ8 was not increased among gluten-sensitive patients, and the total prevalence among IgAN patients was the same as for the normal population. An elevated serum IgA AGA response was seen in 9 of 27 IgAN patients. The increase in IgA AGA did not correlate with the gluten sensitivity as measured by NO and/or MPO. A specific serum IgG AGA response was seen in one patient only. Antibodies against tissue transglutaminase and endomysium were not observed. It is concluded that approximately one-third of our IgAN patients have a rectal mucosal sensitivity to gluten, but without signs of coeliac disease, and we hypothesize that such sub-clinical inflammation to gluten might be involved in the pathogenesis of IgAN in a subgroup of patients.

Enzymatic digestibility and ethanol fermentability of AFEX-treated starch-rich lignocellulosics such as corn silage and whole corn plant

Directory of Open Access Journals (Sweden)

Thelen Kurt D

2010-06-01

Full Text Available Abstract Background Corn grain is an important renewable source for bioethanol production in the USA. Corn ethanol is currently produced by steam liquefaction of starch-rich grains followed by enzymatic saccharification and fermentation. Corn stover (the non-grain parts of the plant is a potential feedstock to produce cellulosic ethanol in second-generation biorefineries. At present, corn grain is harvested by removing the grain from the living plant while leaving the stover behind on the field. Alternatively, whole corn plants can be harvested to cohydrolyze both starch and cellulose after a suitable thermochemical pretreatment to produce fermentable monomeric sugars. In this study, we used physiologically immature corn silage (CS and matured whole corn plants (WCP as feedstocks to produce ethanol using ammonia fiber expansion (AFEX pretreatment followed by enzymatic hydrolysis (at low enzyme loadings and cofermentation (for both glucose and xylose using a cellulase-amylase-based cocktail and a recombinant Saccharomyces cerevisiae 424A (LNH-ST strain, respectively. The effect on hydrolysis yields of AFEX pretreatment conditions and a starch/cellulose-degrading enzyme addition sequence for both substrates was also studied. Results AFEX-pretreated starch-rich substrates (for example, corn grain, soluble starch had a 1.5-3-fold higher enzymatic hydrolysis yield compared with the untreated substrates. Sequential addition of cellulases after hydrolysis of starch within WCP resulted in 15-20% higher hydrolysis yield compared with simultaneous addition of hydrolytic enzymes. AFEX-pretreated CS gave 70% glucan conversion after 72 h of hydrolysis for 6% glucan loading (at 8 mg total enzyme loading per gram glucan. Microbial inoculation of CS before ensilation yielded a 10-15% lower glucose hydrolysis yield for the pretreated substrate, due to loss in starch content. Ethanol fermentation of AFEX-treated (at 6% w/w glucan loading CS hydrolyzate (resulting

Enzymatic digestibility and ethanol fermentability of AFEX-treated starch-rich lignocellulosics such as corn silage and whole corn plant

Science.gov (United States)

2010-01-01

Background Corn grain is an important renewable source for bioethanol production in the USA. Corn ethanol is currently produced by steam liquefaction of starch-rich grains followed by enzymatic saccharification and fermentation. Corn stover (the non-grain parts of the plant) is a potential feedstock to produce cellulosic ethanol in second-generation biorefineries. At present, corn grain is harvested by removing the grain from the living plant while leaving the stover behind on the field. Alternatively, whole corn plants can be harvested to cohydrolyze both starch and cellulose after a suitable thermochemical pretreatment to produce fermentable monomeric sugars. In this study, we used physiologically immature corn silage (CS) and matured whole corn plants (WCP) as feedstocks to produce ethanol using ammonia fiber expansion (AFEX) pretreatment followed by enzymatic hydrolysis (at low enzyme loadings) and cofermentation (for both glucose and xylose) using a cellulase-amylase-based cocktail and a recombinant Saccharomyces cerevisiae 424A (LNH-ST) strain, respectively. The effect on hydrolysis yields of AFEX pretreatment conditions and a starch/cellulose-degrading enzyme addition sequence for both substrates was also studied. Results AFEX-pretreated starch-rich substrates (for example, corn grain, soluble starch) had a 1.5-3-fold higher enzymatic hydrolysis yield compared with the untreated substrates. Sequential addition of cellulases after hydrolysis of starch within WCP resulted in 15-20% higher hydrolysis yield compared with simultaneous addition of hydrolytic enzymes. AFEX-pretreated CS gave 70% glucan conversion after 72 h of hydrolysis for 6% glucan loading (at 8 mg total enzyme loading per gram glucan). Microbial inoculation of CS before ensilation yielded a 10-15% lower glucose hydrolysis yield for the pretreated substrate, due to loss in starch content. Ethanol fermentation of AFEX-treated (at 6% w/w glucan loading) CS hydrolyzate (resulting in 28 g/L ethanol

Production of xylitol from corn cob hydrolysate through acid and enzymatic hydrolysis by yeast

Science.gov (United States)

Mardawati, Efri; Andoyo, R.; Syukra, K. A.; Kresnowati, MTAP; Bindar, Y.

2018-03-01

The abundance of corn production in Indonesia offers the potential for its application as the raw material for biorefinery process. The hemicellulose content in corn cobs can be considered to be used as a raw material for xylitol production. The purpose of this research was to study the effect of hydrolysis methods for xylitol production and the effect of the hydrolyzed corn cobs to produce xylitol through fermentation. Hydrolysis methods that would be evaluated were acid and enzymatic hydrolysis. The result showed that the xylitol yield of fermented solution using enzymatic hydrolysates was 0.216 g-xylitol/g-xylose, which was higher than the one that used acid hydrolysates, which was 0.100 g-xylitol/g-xylose. Moreover, the specific growth rate of biomass in fermentation using enzymatic hydrolysates was also higher than the one that used acid hydrolysates, 0.039/h compared to 0.0056/h.

Gluten: a two-edged sword. Immunopathogenesis of celiac disease

NARCIS (Netherlands)

Koning, de F.; Gilissen, L.J.W.J.; Wijmenga, C.

2005-01-01

Celiac disease (CD) is a small intestinal disorder caused by adaptive and innate immune responses triggered by the gluten proteins present in wheat. In the intestine, gluten is partially degraded and modified, which results in gluten peptides that bind with high affinity to HLA-DQ2 or HLA-DQ8 and

Divergence of gut permeability and mucosal immune gene expression in two gluten-associated conditions: celiac disease and gluten sensitivity

Directory of Open Access Journals (Sweden)

Esposito Pasquale

2011-03-01

Full Text Available Abstract Background Celiac disease (CD is an autoimmune enteropathy triggered by the ingestion of gluten. Gluten-sensitive individuals (GS cannot tolerate gluten and may develop gastrointestinal symptoms similar to those in CD, but the overall clinical picture is generally less severe and is not accompanied by the concurrence of tissue transglutaminase autoantibodies or autoimmune comorbidities. By studying and comparing mucosal expression of genes associated with intestinal barrier function, as well as innate and adaptive immunity in CD compared with GS, we sought to better understand the similarities and differences between these two gluten-associated disorders. Methods CD, GS and healthy, gluten-tolerant individuals were enrolled in this study. Intestinal permeability was evaluated using a lactulose and mannitol probe, and mucosal biopsy specimens were collected to study the expression of genes involved in barrier function and immunity. Results Unlike CD, GS is not associated with increased intestinal permeability. In fact, this was significantly reduced in GS compared with controls (P = 0.0308, paralleled by significantly increased expression of claudin (CLDN 4 (P = 0.0286. Relative to controls, adaptive immunity markers interleukin (IL-6 (P = 0.0124 and IL-21 (P = 0.0572 were expressed at higher levels in CD but not in GS, while expression of the innate immunity marker Toll-like receptor (TLR 2 was increased in GS but not in CD (P = 0.0295. Finally, expression of the T-regulatory cell marker FOXP3 was significantly reduced in GS relative to controls (P = 0.0325 and CD patients (P = 0.0293. Conclusions This study shows that the two gluten-associated disorders, CD and GS, are different clinical entities, and it contributes to the characterization of GS as a condition associated with prevalent gluten-induced activation of innate, rather than adaptive, immune responses in the absence of detectable changes in mucosal barrier function.

Gluten Introduction and the Risk of Coeliac Disease

DEFF Research Database (Denmark)

Szajewska, Hania; Shamir, Raanan; Mearin, Luisa

2016-01-01

-feeding should be promoted for its other well-established health benefits, neither any breast-feeding nor breast-feeding during gluten introduction has been shown to reduce the risk of CD. Gluten may be introduced into the infant's diet anytime between 4 and 12 completed months of age. In children at high risk......BACKGROUND: The European Society for Paediatric Gastroenterology, Hepatology and Nutrition recommended in 2008, based on observational data, to avoid both early (breast-fed. New evidence...... prompted ESPGHAN to revise these recommendations. OBJECTIVE: To provide updated recommendations regarding gluten introduction in infants and the risk of developing coeliac disease (CD) during childhood. SUMMARY: The risk of inducing CD through a gluten-containing diet exclusively applies to persons...

Incorporation of 15N-inorganic nitrogen into free-amino acids in germinating corn

International Nuclear Information System (INIS)

Samukawa, Kisaburo; Yamaguchi, Masuro

1979-01-01

Incorporation of 15 N-labeled compounds, (K 15 NO 3 ) and ( 15 NH 4 ) 2 SO 4 , into free-amino acids was measured in germinating corn. Sterilized seeds of sweet corn (Choko No. 865) were sown on the filter papers soaked in 10 ml of the solution containing one of the labeled compounds (40 ppm N, 99 atom % excess) in petri dishes and germinated at 30 deg C. After 48 hours and 72 hours, 15 N-incorporation was measured in 5 seedlings selected owing to uniform growth. A GC-MS was used for measuring the ratio of 15 N isotopes present in free-amino acids. 15 N incorporation into free-amino acids hardly occurred when corn was germinated in the solution containing K 15 NO 3 , which suggested that endogenous nitrogen was used during the early germination stage of corn when nitrate is present. Incorporation into amino acids was greater when corn was germinated in the medium containing ( 15 NH 4 ) 2 SO 4 , than the case of the solution containing K 15 NO 3 . When corn was germinated in the solution containing ( 15 NH 4 ) 2 SO 4 , assimilation of 15 N into asparagine or aspartic acid was comparatively higher than that into the other amino acids, though the incorporation rate was low. Thus, in intact germinating corn, the hydrolyzed product of protein was utilized for germination with priority, and dependence on exogenous nitrogen was low. (Kaihara, S.)

Treatment of celiac disease: from gluten-free diet to novel therapies.

Science.gov (United States)

Francavilla, R; Cristofori, F; Stella, M; Borrelli, G; Naspi, G; Castellaneta, S

2014-10-01

Gluten-free diet (GFD) is the cornerstone treatment for celiac disease (CD). This diet excludes the protein gluten a protein forum in in grains such as wheat, barley, rye and triticale. Gluten causes small intestines inflammation in patients with CD and eating a GFD helps these patients in controlling signs and symptoms and prevent complications. Following a GFD may be frustrating, however, it is important to know that plenty of foods are naturally gluten-free and nowadays is relatively easy to find substitutes for gluten-containing foods. Certain grains, such as oats, are generally safe but can be contaminated with wheat during growing and processing stages of production. For this reason, it is generally recommended avoiding oats unless they are specifically labelled gluten-free. Other products that may contain gluten include food additives, such as malt flavouring, modified food starch and some supplement and/or vitamins that use gluten as a binding agent. Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. It can happen during the manufacturing process or if the same equipment is used to make a variety of products. Cross-contamination can also occur at home if foods are prepared on common surfaces or with utensils that have not been cleaned after being used to prepare gluten-containing foods (using a toaster for gluten-free and regular bread). Although safe and effective, the GFD is not ideal: it is expensive, of limited nutritional value, and not readily available in many countries. Consequently, a need exists for novel, non-dietary therapies for celiac disease. Advances in understanding the immunopathogenesis of CD have suggested several types of therapeutic strategies alternative to the GFD. Some of these strategies attempt to decrease the immunogenicity of gluten-containing grains by manipulating the grain itself or by using oral enzymes to break down immunogenic peptides that normally remain intact during

Baby corn, green corn, and dry corn yield of corn cultivars

OpenAIRE

Castro,Renato S; Silva,Paulo Sérgio L; Cardoso,Milton J

2013-01-01

In corn, when the first female inflorescence is removed, the plant often produces new female inflorescences. This allows the first ear to be harvested as baby corn (BC) and the second as green corn (GC) or dry corn (DC), that is, mature corn. The flexibility provided by a variety of harvested products allows the grower to compete with better conditions in the markets. We evaluated BC, GC, and DC yields in corn cultivars AG 1051, AG 2060, and BRS 2020, after the first ear was harvested as BC. ...

Effects of laccase on lignin depolymerization and enzymatic hydrolysis of ensiled corn stover.

Science.gov (United States)

Chen, Qin; Marshall, Megan N; Geib, Scott M; Tien, Ming; Richard, Tom L

2012-08-01

The aim of this study was to explore the synergies of laccase, a ligninolytic enzyme, with cellulose and hemicellulase amendments on ensiled corn stover. Molecular signals of lignin decomposition were observed by tetramethylammonium hydroxide thermochemolysis and gas chromatography-mass spectroscopy (TMAH-GC-MS) analysis. The significant findings suggest that ensilage might provide a platform for biological pretreatment. By partially hydrolyzing cellulose and hemicellulose into soluble sugars, ensilage facilitates laccase penetration into the lignocellulose complex to enhance lignin degradation. Downstream cellulose hydrolysis was improved 7% with increasing laccase loading rate. These results demonstrate the potential of enzymes, either directly amended or expressed by microbes during ensilage, to maximize utilization of corn stover for cellulosic biofuels and other downstream fermentations. Copyright © 2012. Published by Elsevier Ltd.

The effects of gluten-free diet versus hypocaloric diet among patients with fibromyalgia experiencing gluten sensitivity symptoms: protocol for a pilot, open-label, randomized clinical trial.

Science.gov (United States)

Slim, Mahmoud; Molina-Barea, Rocio; Garcia-Leiva, Juan Miguel; Rodríguez-Lopez, Carmen Maria; Morillas-Arques, Piedad; Rico-Villademoros, Fernando; Calandre, Elena P

2015-01-01

Fibromyalgia is a chronic musculoskeletal pain syndrome characterized by a broad spectrum of manifestations. Patients with fibromyalgia frequently suffer from manifestations similar to those experienced by patients with gluten-related disorders raising the possibility that some patients with fibromyalgia could suffer from underlying gluten sensitivity. This study aims to assess whether avoiding gluten among patients with fibromyalgia and gluten sensitivity is beneficial. Adult patients with fibromyalgia presenting gluten sensitivity symptoms are randomly allocated to receive gluten-free diet or hypocaloric diet for 24 weeks. The primary outcome measure is the mean change in the number of experienced gluten sensitivity symptoms. Secondary outcome measures include the mean changes in the body mass index, Revised Fibromyalgia Impact Questionnaire, Pittsburgh Sleep Quality Index, Brief Pain Inventory, Beck Depression Inventory-II, State-Trait Anxiety Inventory, Short-Form Health Survey and Patient Global Impression Scale of Severity. Other secondary outcome measures include the frequency of potential adverse events and the proportion of responders according to the Patient Global Impression Scale of Improvement. Previous studies assessing dietary interventions in fibromyalgia primarily evaluated their effects on the severity and impact of fibromyalgia symptoms and pain. The current study is the first to evaluate the effects of gluten-free diet on the gluten sensitivity symptoms experienced by patients with fibromyalgia. The results of this study will contribute to a better understanding of the potential role of gluten sensitivity in fibromyalgia. Copyright © 2014 Elsevier Inc. All rights reserved.

Intake and sources of gluten in 20- to 75-year-old Danish adults

DEFF Research Database (Denmark)

Hoppe, Camilla; Gøbel, Rikke Juul; Kristensen, Mette

2017-01-01

PURPOSE: Celiac disease, an immunological response triggered by gluten, affects ~1 % of the Western population. Information concerning gluten intake in the general population is scarce. We determined intake of gluten from wheat, barley, rye and oat in the Danish National Survey of Diet and Physical...... with the amount of cereal used in recipes. Amount of gluten was calculated as amount of cereal protein ×0.80 for wheat and oat, ×0.65 for rye and ×0.50 for barley. Dietary intake was recorded daily during seven consecutive days in pre-coded food diaries with open-answer possibilities. RESULTS: Mean total gluten...... gluten sources tended to be higher in men than in women with the exception of gluten from barley. Total gluten intake decreased with increasing age (P gluten intake from wheat (P gluten from rye (P

Impact of acid and alkaline pretreatments on the molecular network of wheat gluten and on the mechanical properties of compression-molded glassy wheat gluten bioplastics.

Science.gov (United States)

Jansens, Koen J A; Lagrain, Bert; Brijs, Kristof; Goderis, Bart; Smet, Mario; Delcour, Jan A

2013-10-02

Wheat gluten can be converted into rigid biobased materials by high-temperature compression molding at low moisture contents. During molding, a cross-linked protein network is formed. This study investigated the effect of mixing gluten with acid/alkali in 70% ethanol at ambient temperature for 16 h followed by ethanol removal, freeze-drying, and compression molding at 130 and 150 °C on network formation and on types of cross-links formed. Alkaline pretreatment (0-100 mmol/L sodium hydroxide or 25 mmol/L potassium hydroxide) strongly affected gluten cross-linking, whereas acid pretreatment (0-25 mmol/L sulfuric acid or 25 mmol/L hydrochloric acid) had limited effect on the gluten network. Molded alkaline-treated gluten showed enhanced cross-linking but also degradation when treated with high alkali concentrations, whereas acid treatment reduced gluten cross-linking. β-Elimination of cystine and lanthionine formation occurred more pronouncedly at higher alkali concentrations. In contrast, formation of disulfide and nondisulfide cross-links during molding was hindered in acid-pretreated gluten. Bioplastic strength was higher for alkali than for acid-pretreated samples, whereas the flexural modulus was only slightly affected by either alkaline or acid pretreatment. Apparently, the ratio of disulfide to nondisulfide cross-links did not affect the mechanical properties of rigid gluten materials.

Enhanced bioprocessing of lignocellulose: Wood-rot fungal saccharification and fermentation of corn fiber to ethanol

Science.gov (United States)

Shrestha, Prachand

This research aims at developing a biorefinery platform to convert corn-ethanol coproduct, corn fiber, into fermentable sugars at a lower temperature with minimal use of chemicals. White-rot (Phanerochaete chrysosporium), brown-rot (Gloeophyllum trabeum) and soft-rot (Trichoderma reesei) fungi were used in this research to biologically break down cellulosic and hemicellulosic components of corn fiber into fermentable sugars. Laboratory-scale simultaneous saccharification and fermentation (SSF) process proceeded by in-situ cellulolytic enzyme induction enhanced overall enzymatic hydrolysis of hemi/cellulose from corn fiber into simple sugars (mono-, di-, tri-saccharides). The yeast fermentation of hydrolyzate yielded 7.1, 8.6 and 4.1 g ethanol per 100 g corn fiber when saccharified with the white-, brown-, and soft-rot fungi, respectively. The highest corn-to-ethanol yield (8.6 g ethanol/100 g corn fiber) was equivalent to 42 % of the theoretical ethanol yield from starch and cellulose in corn fiber. Cellulase, xylanase and amylase activities of these fungi were also investigated over a week long solid-substrate fermentation of corn fiber. G. trabeum had the highest activities for starch (160 mg glucose/mg protein.min) and on day three of solid-substrate fermentation. P. chrysosporium had the highest activity for xylan (119 mg xylose/mg protein.min) on day five and carboxymethyl cellulose (35 mg glucose/mg protein.min) on day three of solid-substrate fermentation. T. reesei showed the highest activity for Sigma cell 20 (54.8 mg glucose/mg protein.min) on day 5 of solid-substrate fermentation. The effect of different pretreatments on SSF of corn fiber by fungal processes was examined. Corn fiber was treated at 30 °C for 2 h with alkali [2% NaOH (w/w)], alkaline peroxide [2% NaOH (w/w) and 1% H2O 2 (w/w)], and by steaming at 100 °C for 2 h. Mild pretreatment resulted in improved ethanol yields for brown- and soft-rot SSF, while white-rot and Spezyme CP SSFs showed

Harnessing Aptamers to Overcome Challenges in Gluten Detection

Directory of Open Access Journals (Sweden)

Rebeca Miranda-Castro

2016-04-01

Full Text Available Celiac disease is a lifelong autoimmune disorder triggered by foods containing gluten, the storage protein in wheat, rye, and barley. The rapidly escalating number of patients diagnosed with this disease poses a great challenge to both food industry and authorities to guarantee food safety for all. Therefore, intensive efforts are being made to establish minimal disease-eliciting doses of gluten and consequently to improve gluten-free labeling. These efforts depend to a high degree on the availability of methods capable of detecting the protein in food samples at levels as low as possible. Current analytical approaches rely on the use of antibodies as selective recognition elements. With limited sensitivity, these methods exhibit some deficiencies that compromise the accuracy of the obtained results. Aptamers provide an ideal alternative for designing biosensors for fast and selective measurement of gluten in foods. This article highlights the challenges in gluten detection, the current status of the use of aptamers for solving this problem, and what remains to be done to move these systems into commercial applications.

Living Gluten Free

Science.gov (United States)

... Disease" Articles Celiac Disease Changes Everything / What is Celiac Disease? / Symptoms, Diagnosis & Treatment / Four Inches and Seven Pounds… / Learning to Live Well with Celiac Disease / Living Gluten-Free Spring 2015 Issue: Volume 10 ...

Is gluten a cause of gastrointestinal symptoms in people without celiac disease?

Science.gov (United States)

Biesiekierski, Jessica R; Muir, Jane G; Gibson, Peter R

2013-12-01

The avoidance of wheat- and gluten-containing products is a worldwide phenomenon. While celiac disease is a well-established entity, the evidence base for gluten as a trigger of symptoms in patients without celiac disease (so-called 'non-celiac gluten sensitivity' or NCGS) is limited. The problems lie in the complexity of wheat and the ability of its carbohydrate as well as protein components to trigger gastrointestinal symptoms, the potentially false assumption that response to a gluten-free diet equates to an effect of gluten withdrawal, and diagnostic criteria for coeliac disease. Recent randomized controlled re-challenge trials have suggested that gluten may worsen gastrointestinal symptoms, but failed to confirm patients with self-perceived NCGS have specific gluten sensitivity. Furthermore, mechanisms by which gluten triggers symptoms have yet to be identified. This review discusses the most recent scientific evidence and our current understanding of NCGS.

Effect of irradiated corn on some biochemical parameters or growing albino rats

International Nuclear Information System (INIS)

El-Shennawy, H.M.

2015-01-01

This study was conducted to examine the effects of gamma irradiation treatment on the chemical composition of raw and irradiated corn gluten (CG) at 8 and 10 kGy, alongside the impacts irradiated CG consumptions on weight reduction and certain blood biochemical factors in growing rats. Male Sprague-Dawley rats (n=60) were fed the experimental diet for 5 weeks. They were then randomly divided into four groups and fed the iso caloric experimental diets. Food intake, daily body weight gain, apparent food conversion efficiency, plasma and hepatic lipid variables were assessed.The results revealed that the chemical composition of irradiated CG showed non-significant differences relative to the raw one.

Gluten detection in foods available in the United States - a market survey.

Science.gov (United States)

Sharma, Girdhari M; Pereira, Marion; Williams, Kristina M

2015-02-15

Many gluten-free (GF) food choices are now available in supermarkets. However, the unintentional presence of gluten in these foods poses a serious health risk to wheat-allergic and celiac patients. Different GF labelled foods (275) and non-GF labelled foods, without wheat/rye/barley on the ingredient label (186), were analysed for gluten content by two different enzyme linked immunosorbent assay (ELISA) kits. Considering the gluten threshold of 20ppm, GF labelled foods had 98.9% GF labelling compliance with 1.1% (3 out of 275) of foods being mislabelled/misbranded. Among the non-GF labelled foods, 19.4% (36 out of 186) of foods had >20ppm of gluten, as measured by at least one ELISA kit, of which 19 foods had >100ppm of gluten. The presence of oats in non-GF labelled foods was strongly correlated with a positive ELISA result. Gluten was also found in a significant number of foods with gluten/wheat-related advisory warnings. Published by Elsevier Ltd.

Prevalence of Self-Reported Gluten Sensitivity and Adherence to a Gluten-Free Diet in Argentinian Adult Population

Science.gov (United States)

Cabrera-Chávez, Francisco; Dezar, Gimena V. A.; Islas-Zamorano, Anna P.; Espinoza-Alderete, Jesús G.; Vergara-Jiménez, Marcela J.; Magaña-Ordorica, Dalia; Ontiveros, Noé

2017-01-01

Background: Previous studies suggest that the prevalence of wheat/gluten sensitivity and adherence to a gluten-free diet (GFD) are high in Latin population despite a poor diagnosis of celiac disease. However, these prevalence rates still remain unknown in most Latin American countries. Methods: A cross-sectional survey study was conducted in Santa Fe, Argentina. Results: The estimated self-reported prevalence rates were (95% Confidence Interval [CI]): self-reported gluten sensitivity (SR-GS) 7.61% (6.2–9.2), SR-GS currently following a GFD 1.82% (1.2–2.7), celiac disease 0.58% (0.3–1.2), wheat allergy 0.33% (0.12–0.84), self-reported non-celiac gluten sensitivity (SR-NCGS) 6.28% (5.1–7.8), SR-NCGS currently following a GFD 0.91% (0.5–1.6), and adherence to a GFD 6.37% (5.1–7.9). SR-GS was more common in women (6.0%; p < 0.001) and associated with irritable bowel syndrome (p < 0.001). Among the GFD followers, 71.4% were doing it for reasons other than health-related benefits and 50.6% without medical/dietitian advice. In the non-SR-GS group, the main motivations for following a GFD were weight control and the perception that a GFD is healthier. Conclusion: In Argentina, gluten sensitivity is commonly reported and it seems that physicians/gastroenterologists are aware of celiac disease diagnosis. Trustable information about the benefits and potential consequences of following a GFD should be given to the general population. PMID:28117706

Prevalence of Self-Reported Gluten Sensitivity and Adherence to a Gluten-Free Diet in Argentinian Adult Population

Directory of Open Access Journals (Sweden)

Francisco Cabrera-Chávez

2017-01-01

Full Text Available Background: Previous studies suggest that the prevalence of wheat/gluten sensitivity and adherence to a gluten-free diet (GFD are high in Latin population despite a poor diagnosis of celiac disease. However, these prevalence rates still remain unknown in most Latin American countries. Methods: A cross-sectional survey study was conducted in Santa Fe, Argentina. Results: The estimated self-reported prevalence rates were (95% Confidence Interval [CI]: self-reported gluten sensitivity (SR-GS 7.61% (6.2–9.2, SR-GS currently following a GFD 1.82% (1.2–2.7, celiac disease 0.58% (0.3–1.2, wheat allergy 0.33% (0.12–0.84, self-reported non-celiac gluten sensitivity (SR-NCGS 6.28% (5.1–7.8, SR-NCGS currently following a GFD 0.91% (0.5–1.6, and adherence to a GFD 6.37% (5.1–7.9. SR-GS was more common in women (6.0%; p < 0.001 and associated with irritable bowel syndrome (p < 0.001. Among the GFD followers, 71.4% were doing it for reasons other than health-related benefits and 50.6% without medical/dietitian advice. In the non-SR-GS group, the main motivations for following a GFD were weight control and the perception that a GFD is healthier. Conclusion: In Argentina, gluten sensitivity is commonly reported and it seems that physicians/gastroenterologists are aware of celiac disease diagnosis. Trustable information about the benefits and potential consequences of following a GFD should be given to the general population.

Whole grain gluten-free vegetable spicy snacks

Science.gov (United States)

Four kinds of spicy snacks (gluten-free, whole grains with fresh vegetables, low in fat, sugar and salt) were evaluated. Acceptance of spicy snacks tested were Carrot-Garlic 77%, Broccoli-Garlic 68%, Spinach-Garlic 61% and Red Onion 53%. This is the first report of spicy gluten-free, 50% vegetable...

Gluten-free diet is for some a necessity, for others a lifestyle

DEFF Research Database (Denmark)

Jønsson, Iben Møller; Møller, Gitte Leth; Pærregaard, Anders

2017-01-01

This review provides a brief overview of the gluten-related conditions coeliac disease (CD), wheat allergy (WA), and non-coeliac gluten sensitivity (NCGS). NCGS is a new entity which includes individuals who report symptoms when exposed to gluten and benefit from gluten-free diet, but do not have...

Effect of water unextractable solids on gluten formation and properties: Mechanistic considerations

NARCIS (Netherlands)

Wang, M.; Hamer, R.J.; Vliet, T. van; Gruppen, H.; Marseille, H.; Weegels, P.L.

2003-01-01

A miniaturised set-up for gluten-starch separation was used to systematically study the effect of water unextractable solids (WUS) on the formation and properties of gluten. The results showed that WUS not only have a negative effect on gluten yield, but also affect gluten and glutenin macropolymer

Non-Celiac Gluten Sensitivity and Autoimmunity. A Case Report.

Directory of Open Access Journals (Sweden)

Carlos Isasi

2014-12-01

Full Text Available Introduction, objective: To present a case report in which the finding of non-coeliac gluten sensitivity was decisive for the treatment of a complex autoimmune disease. Materials and methods: A 43-year-old woman with polyarthritis, psoriatic features, anti-SSA/Ro and anti-cyclic citrullinated peptide antibodies, with refractory course, was evaluated for gluten sensitivity despite negative serology for coeliac disease. Results: The patient carried the HLA DQ2 haplotype and duodenal biopsy showed lymphocytic enteritis. A gluten-free diet resolved the clinical picture and permitted tapering of immunosuppressive therapy. Conclusion: Non-coeliac gluten sensitivity can be associated with autoimmunity despite the absence of the specific autoantibodies of coeliac disease.

Tissue-specific biomass recalcitrance in corn stover pretreated with liquid hot-water: enzymatic hydrolysis (part 1).

Science.gov (United States)

Zeng, Meijuan; Ximenes, Eduardo; Ladisch, Michael R; Mosier, Nathan S; Vermerris, Wilfred; Huang, Chia-Ping; Sherman, Debra M

2012-02-01

Lignin content, composition, distribution as well as cell wall thickness, structures, and type of tissue have a measurable effect on enzymatic hydrolysis of cellulose in lignocellulosic feedstocks. The first part of our work combined compositional analysis, pretreatment and enzyme hydrolysis for fractionated pith, rind, and leaf tissues from a hybrid stay-green corn, in order to identify the role of structural characteristics on enzyme hydrolysis of cell walls. The extent of enzyme hydrolysis follows the sequence rind cellulose to glucose in 24 h in the best cases. Physical fractionation of corn stalks or other C(4) grasses into soft and hard tissue types could reduce cost of cellulose conversion by enabling reduced enzyme loadings to hydrolyze soft tissue, and directing the hard tissue to other uses such as thermal processing, combustion, or recycle to the land from which the corn was harvested. Copyright © 2011 Wiley Periodicals, Inc.

Gluten-free and casein-free diets in the therapy of autism.

Science.gov (United States)

Lange, Klaus W; Hauser, Joachim; Reissmann, Andreas

2015-11-01

The purpose of this study is to discuss the role of gluten-free and casein-free diets in the treatment of autism. In a recent UK survey, more than 80% of parents of children with autism spectrum disorder reported some kind of dietary intervention for their child (gluten-free and casein-free diet in 29%). When asked about the effects of the gluten-free and casein-free diet, 20-29% of the parents reported significant improvements on the autism spectrum disorder core dimensions. The findings of this study suggest additional effects of a gluten-free and casein-free diet on comorbid problems of autism such as gastrointestinal symptoms, concentration, and attention. The findings of another recent investigation suggested that age and certain urine compounds may predict the response of autism symptoms to a gluten-free and casein-free diet. Although these results need to be replicated, they highlight the importance of patient subgroup analysis. Intervention trials evaluating the effects of a gluten-free and casein-free diet on autistic symptoms have so far been contradictory and inconclusive. Most investigations assessing the efficacy of a gluten-free and casein-free diet in the treatment of autism are seriously flawed. The evidence to support the therapeutic value of this diet is limited and weak. A gluten-free and casein-free diet should only be administered if an allergy or intolerance to nutritional gluten or casein is diagnosed.

Experimental Strategy to Discover Microbes with Gluten-degrading Enzyme Activities.

Science.gov (United States)

Helmerhorst, Eva J; Wei, Guoxian

2014-05-05

Gluten proteins contained in the cereals barley, rye and wheat cause an inflammatory disorder called celiac disease in genetically predisposed individuals. Certain immunogenic gluten domains are resistant to degradation by mammalian digestive enzymes. Enzymes with the ability to target such domains are potentially of clinical use. Of particular interest are gluten-degrading enzymes that would be naturally present in the human body, e.g. associated with resident microbial species. This manuscript describes a selective gluten agar approach and four enzyme activity assays, including a gliadin zymogram assay, designed for the selection and discovery of novel gluten-degrading microorganisms from human biological samples. Resident and harmless bacteria and/or their derived enzymes could potentially find novel applications in the treatment of celiac disease, in the form of a probiotic agent or as a dietary enzyme supplement.

A randomised, double-blind, cross-over trial to evaluate bread, in which gluten has been pre-digested by prolyl endoprotease treatment, in subjects self-reporting benefits of adopting a gluten-free or low-gluten diet.

Science.gov (United States)

Rees, Dinka; Holtrop, Grietje; Chope, Gemma; Moar, Kim M; Cruickshank, Morven; Hoggard, Nigel

2018-03-01

The aim of the present study was to determine if the enzyme Aspergillus niger prolyl endoprotease (ANPEP), which degrades the immunogenic proline-rich residues in gluten peptides, can be used in the development of new wheat products, suitable for gluten-sensitive (GS) individuals. We have carried out a double-blind, randomised, cross-over trial with two groups of adults; subjects, self-reporting benefits of adopting a gluten-free or low-gluten diet (GS, n 16) and a control non-GS group (n 12). For the trial, volunteers consumed four wheat breads: normal bread, bread treated with 0·8 or 1 % ANPEP and low-protein bread made from biscuit flour. Compared with controls, GS subjects had a favourable cardiovascular lipid profile - lower LDL (4·0 (sem 0·3) v. 2·8 (sem 0·2) mmol/l; P=0·008) and LDL:HDL ratio (3·2 (sem 0·4) v. 1·8 (sem 0·2); P=0·005) and modified haematological profile. The majority of the GS subjects followed a low-gluten lifestyle, which helps to reduce the gastrointestinal (GI) symptoms severity. The low-gluten lifestyle does not have any effect on the quality of life, fatigue or mental state of this population. Consumption of normal wheat bread increased GI symptoms in GS subjects compared with their habitual diet. ANPEP lowered the immunogenic gluten in the treated bread by approximately 40 %. However, when compared with the control bread for inducing GI symptoms, no treatment effects were apparent. ANPEP can be applied in the production of bread with taste, texture and appearance comparable with standard bread.

Health Benefits and Adverse Effects of a Gluten-Free Diet in Non-Celiac Disease Patients.

Science.gov (United States)

Niland, Benjamin; Cash, Brooks D

2018-02-01

Gluten-related diseases such as celiac disease and gluten ataxia are rare conditions, affecting less than 1% of the population in the United States. Despite the rarity of these diseases, there have been significant increases in the adoption of a gluten-free lifestyle and the consumption of gluten-free foods in the United States over the last 3 decades. More than $15.5 billion were spent on retail sales of gluten-free foods in 2016. The gluten-free diet is driven by multiple factors, including social and traditional media coverage, aggressive consumer-directed marketing by manufacturers and retail outlets, and reports in the medical literature and mainstream press of the clinical benefits of gluten avoidance. Individuals may restrict gluten from their diets for a variety of reasons, such as improvement of gastrointestinal and nongastrointestinal symptoms, as well as a perception that gluten is potentially harmful and, thus, restriction represents a healthy lifestyle. Emerging evidence shows that gluten avoidance may be beneficial for some patients with gastrointestinal symptoms, such as those commonly encountered with irritable bowel syndrome. However, high-quality evidence supporting gluten avoidance for physical symptoms or diseases other than those specifically known to be caused by immune-mediated responses to gluten is neither robust nor convincing. In fact, gluten avoidance may be associated with adverse effects in patients without proven gluten-related diseases. This article provides insight regarding gluten avoidance patterns and effects on patients without gluten-related diseases, and highlights concerns surrounding gluten avoidance in the absence of a gluten-mediated immunologic disease.

[Non-celiac gluten sensitivity: a critical review of current evidence].

Science.gov (United States)

Molina-Infante, Javier; Santolaria, Santos; Montoro, Miguel; Esteve, María; Fernández-Bañares, Fernando

2014-01-01

Non-celiac gluten sensitivity (NCGS) is an emerging disorder characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing food in non-celiac patients. Its prevalence has been estimated to be six to ten-times higher than that of celiac disease (CD). A gluten-free diet is the most widely recommended therapy, but the causative agent remains unknown and there are no consensus diagnostic criteria. Recent studies on NCGS have included patients with possibly overlooked minor CD and diarrhea-predominant irritable bowel syndrome without self-reported gluten intolerance, but showing a response to a gluten-free diet. Furthermore, FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols) have recently been postulated as the culprit component for NCGS in wheat, instead of gluten. This review updates evidence on the pathophysiology of NCGS and the efficacy of different dietary interventions in its treatment, stressing the need for proper screening for CD before a diagnosis of NCGS is made. Copyright © 2013 Elsevier España, S.L. and AEEH y AEG. All rights reserved.

Gluten exacerbates IgA nephropathy in humanized mice through gliadin-CD89 interaction.

Science.gov (United States)

Papista, Christina; Lechner, Sebastian; Ben Mkaddem, Sanae; LeStang, Marie-Bénédicte; Abbad, Lilia; Bex-Coudrat, Julie; Pillebout, Evangéline; Chemouny, Jonathan M; Jablonski, Mathieu; Flamant, Martin; Daugas, Eric; Vrtovsnik, François; Yiangou, Minas; Berthelot, Laureline; Monteiro, Renato C

2015-08-01

IgA1 complexes containing deglycosylated IgA1, IgG autoantibodies, and a soluble form of the IgA receptor (sCD89), are hallmarks of IgA nephropathy (IgAN). Food antigens, notably gluten, are associated with increased mucosal response and IgAN onset, but their implication in the pathology remains unknown. Here, an IgAN mouse model expressing human IgA1 and CD89 was used to examine the role of gluten in IgAN. Mice were given a gluten-free diet for three generations to produce gluten sensitivity, and then challenged for 30 days with a gluten diet. A gluten-free diet resulted in a decrease of mesangial IgA1 deposits, transferrin 1 receptor, and transglutaminase 2 expression, as well as hematuria. Mice on a gluten-free diet lacked IgA1-sCD89 complexes in serum and kidney eluates. Disease severity depended on gluten and CD89, as shown by reappearance of IgAN features in mice on a gluten diet and by direct binding of the gluten-subcomponent gliadin to sCD89. A gluten diet exacerbated intestinal IgA1 secretion, inflammation, and villous atrophy, and increased serum IgA1 anti-gliadin antibodies, which correlated with proteinuria in mice and patients. Moreover, early treatment of humanized mice with a gluten-free diet prevented mesangial IgA1 deposits and hematuria. Thus, gliadin-CD89 interaction may aggravate IgAN development through induction of IgA1-sCD89 complex formation and a mucosal immune response. Hence, early-stage treatment with a gluten-free diet could be beneficial to prevent disease.

Skepticism Regarding Vaccine and Gluten-Free Food Safety Among Patients with Celiac Disease and Non-celiac Gluten Sensitivity.

Science.gov (United States)

Rabinowitz, Loren G; Zylberberg, Haley M; Levinovitz, Alan; Stockwell, Melissa S; Green, Peter H R; Lebwohl, Benjamin

2018-05-01

There has been a marked increase in the adoption of the gluten-free (GF) diet. To query individuals with celiac disease (CD) and non-celiac gluten sensitivity (NCGS) on their beliefs toward the health effects of gluten, and safety of vaccines and GF food products. We distributed a Web-based survey to individuals with CD and NCGS on a CD center e-mail list. We used univariate and multivariate analysis to compare responses of respondents with CD and NCGS. The overall response rate was 27% (NCGS n = 217, CD n = 1291). Subjects with NCGS were more likely than those with CD to disagree with the statement that "vaccines are safe for people with celiac disease" (NCGS 41.3% vs. CD 26.4% (p diet improves energy and concentration (aOR 2.52; 95% CI 1.86-3.43). Subjects with NCGS were more likely than those with CD to have doubts about vaccine safety and believe in the value of non-GMO and organic foods. Our findings suggest that the lack of reliable information on gluten and its content in food and medications may reinforce beliefs that result in a detriment to public health.

Stochastic Corn Yield Response Functions to Nitrogen for Corn after Corn, Corn after Cotton, and Corn after Soybeans

OpenAIRE

Boyer, Christopher N.; Larson, James A.; Roberts, Roland K.; McClure, Angela T.; Tyler, Donald D.; Zhou, Vivian

2013-01-01

Deterministic and stochastic yield response plateau functions were estimated to determine the expected profit-maximizing nitrogen rates, yields, and net returns for corn grown after corn, cotton, and soybeans. The stochastic response functions were more appropriate than their deterministic counterparts, and the linear response stochastic plateau described the data the best. The profit-maximizing nitrogen rates were similar for corn after corn, cotton, and soybeans, but relative to corn after ...

Celiac disease and new diseases related to gluten

Science.gov (United States)

Jiménez Ortega, Ana Isabel; Martínez García, Rosa María; Quiles Blanco, María José; Majid Abu Naji, Jamil Abdel; González Iglesias, María José

2016-07-12

Celiac disease is the most common chronic intestinal disease. Nowadays it´s known that this is a multisistemic pathology of immune mechanism, triggered by gluten, which occurs in genetically susceptible individuals. It affects approximately 1% of the world population, which is a very high prevalence, affects all age groups and has symptoms both digestive and extra-digestive. Since it is a disease that requires maintaining a gluten-free diet and medical monitoring for life, it is important to know it and establish its diagnosis properly. Along with celiac disease a number of new diseases related to gluten are diagnosed increasingly, including the non celiac gluten sensitivity or wheat allergy. The suffering of celiac disease, or other related diseases, by conditioning diet changes of the affected individual, it may be associated with nutritional imbalances that need to monitor and try to solve. Therefore patients with this problem need special nutritional advice.

Novel Foams Based on Freeze-Dried Renewable Vital Wheat Gluten

DEFF Research Database (Denmark)

Blomfeldt, Thomas O.J.; Olsson, Richard T.; Menon, Mohan

2010-01-01

A new way of producing rigid or semi-rigid foams from vital wheat gluten using a freeze-drying process is reported. Water/gluten-based mixtures were frozen and freeze-dried. Different foam structures were obtained by varying the mixing process and wheat gluten concentration, or by adding glycerol...... or bacterial cellulose nanofibers. MIP revealed that the foams had mainly an open porosity peaking at 93%. The average pore diameter ranged between 20 and 73 µm; the sample with the highest wheat gluten concentration and no plasticizer had the smallest pores. Immersion tests with limonene revealed...

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.

Science.gov (United States)

Foschia, Martina; Horstmann, Stefan W; Arendt, Elke K; Zannini, Emanuele

2017-02-28

The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing. Their nutritional profile may also counteract the lack of nutrients commonly highlighted in commercial gluten-free bakery and pasta products, providing valuable sources of protein, dietary fiber, vitamins, minerals, and complex carbohydrates, which in turn have a positive impact on human health. This review reports the main chemical and functional characteristics of legumes and their functional application in gluten-free products.

The Clinical Response to Gluten Challenge: A Review of the Literature

Science.gov (United States)

Bruins, Maaike J.

2013-01-01

The aim of this review was to identify, evaluate and summarize all relevant studies reporting on the clinical response to gluten challenge by adult or pediatric patients with suspected or diagnosed coeliac disease (CD) on a gluten-free diet. We evaluated the effect of gluten challenge on changes in symptoms, intestinal mucosa histology, and serum antibodies. A systematic electronic search was performed for studies published as of 1966 using PubMed and Scopus databases. In the reviewed studies, doses ranged from 0.2 to 30 g/day of wheat gluten or comprised a gluten-containing diet. The onset of symptoms upon gluten intake varied largely from days to months and did not parallel serum antibody or histological changes. Within 3 months of gluten challenge, 70%–100% of pediatric CD patients became positive for AGA-IgA and EMA-IgA antibodies and 50%–70% for AGA-IgG. A limited number of trials suggest that no more than half of adult patients developed positive AGA-IgA, EMA-IgA, tTG-IgA or DGP-IgA/IgG titers. Approximately 50%–100% of pediatric and adult patients experienced mucosal relapse of gluten provocation within 3 months, which was preceded by increased mucosal intra-epithelial lymphocytes within several days of challenge. A 3-month high-dose gluten challenge should be suitable to diagnose the majority of CD patients. In some cases prolonged challenge may be needed to verify diagnosis. Combination testing for antibodies and mucosal histology may fasten the diagnosis. PMID:24284613

The Clinical Response to Gluten Challenge: A Review of the Literature

Directory of Open Access Journals (Sweden)

Maaike J. Bruins

2013-11-01

Full Text Available The aim of this review was to identify, evaluate and summarize all relevant studies reporting on the clinical response to gluten challenge by adult or pediatric patients with suspected or diagnosed coeliac disease (CD on a gluten-free diet. We evaluated the effect of gluten challenge on changes in symptoms, intestinal mucosa histology, and serum antibodies. A systematic electronic search was performed for studies published as of 1966 using PubMed and Scopus databases. In the reviewed studies, doses ranged from 0.2 to 30 g/day of wheat gluten or comprised a gluten-containing diet. The onset of symptoms upon gluten intake varied largely from days to months and did not parallel serum antibody or histological changes. Within 3 months of gluten challenge, 70%–100% of pediatric CD patients became positive for AGA-IgA and EMA-IgA antibodies and 50%–70% for AGA-IgG. A limited number of trials suggest that no more than half of adult patients developed positive AGA-IgA, EMA-IgA, tTG-IgA or DGP-IgA/IgG titers. Approximately 50%–100% of pediatric and adult patients experienced mucosal relapse of gluten provocation within 3 months, which was preceded by increased mucosal intra-epithelial lymphocytes within several days of challenge. A 3-month high-dose gluten challenge should be suitable to diagnose the majority of CD patients. In some cases prolonged challenge may be needed to verify diagnosis. Combination testing for antibodies and mucosal histology may fasten the diagnosis.

Non-coeliac gluten or wheat sensitivity: emerging disease or misdiagnosis?

Science.gov (United States)

Potter, Michael DE; Walker, Marjorie M; Talley, Nicholas J

2017-08-04

Non-coeliac gluten or wheat sensitivity (NCG/WS) is a condition characterised by adverse gastrointestinal and/or extra-intestinal symptoms associated with the ingestion of gluten- or wheat-containing foods, in the absence of coeliac disease or wheat allergy. Up to one in 100 people in Australia may have coeliac disease but many more report adverse gastrointestinal and/or extra-intestinal symptoms after eating wheat products. In the absence of validated biomarkers, a diagnosis of NCG/WS can only be made by a double-blind, placebo-controlled, dietary crossover challenge with gluten, which is difficult to apply in clinical practice. Of people self-reporting gluten or wheat sensitivity, only a small proportion (16%) will have reproducible symptoms after a blinded gluten challenge of gluten versus placebo in a crossover dietary trial and fulfil the current consensus criteria for a diagnosis of NCG/WS. A wide range of symptoms are associated with NCG/WS, including gastrointestinal, neurological, psychiatric, rheumatological and dermatological complaints. The pathogenesis of NCG/WS is not well understood, but the innate immune system has been implicated, and there is overlap with coeliac disease and the functional gastrointestinal disorders (irritable bowel syndrome and functional dyspepsia). Identification of NCG/WS is important as gluten-free diets carry risks, are socially restricting and are costlier than regular diets.

Management of Nonceliac Gluten Sensitivity by Gastroenterology Specialists: Data from an Italian Survey

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Federica Branchi

2015-01-01

Full Text Available Background and Aim. Nonceliac gluten sensitivity is syndrome characterized by symptoms disappearing after a gluten-free diet. Its existence is still argument of discussion among specialists. Our aim was to evaluate the knowledge about nonceliac gluten sensitivity among gastroenterology specialists. Methods. During October 2013 a questionnaire was sent through a medical newsletter to Italian gastroenterologists. Twelve questions investigated their knowledge on nonceliac gluten sensitivity, including their diagnostic and therapeutic approach. Results. A total of 212 gastroenterologists filled in the questionnaire. The 98.6% were aware of the existence of a syndrome called “nonceliac gluten sensitivity” and 77% believe in its existence. However, only 56% gave a correct definition of the term. The majority of specialists diagnosed gluten sensitive patients and the number of diagnoses was not statistically different from that of celiac disease. Moreover, a gluten-free diet was prescribed by 64% of the specialists and among them the 73% noted an increase of gluten sensitive patients attending their outpatient services. Conclusions. Our study indicated that most of the specialists recognize nonceliac gluten sensitivity and prescribe gluten-free diet, although 44% of the specialists are not able to give its correct definition; underlining the necessity of medical education on this topic is needed.

Part of celiac population still at risk despite current gluten thresholds

NARCIS (Netherlands)

Bruins Slot, I.D.; Bremer, M.G.E.G.; Hamer, R.J.; Fels, van der Ine

2015-01-01

In order to assist celiac disease (CD) patients in making safe food choices, gluten-free food products are labelled as such. The exact meaning of the gluten-free label differs throughout the world. This paper discusses the different thresholds that are currently used to label products gluten-free

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

Science.gov (United States)

Padalino, Lucia; Conte, Amalia; Del Nobile, Matteo Alessandro

2016-01-01

The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste. PMID:28231182

Gluten content of barium sulfate suspensions used for barium swallows in patients with celiac disease.

Science.gov (United States)

Chiu, Jennifer G; Shin, Yoona; Patel, Priti N; Mangione, Robert A

2014-01-01

To determine the availability and accuracy of information provided by hospitals, imaging centers, and manufacturers regarding gluten in barium sulfate suspensions. A total of 105 facilities were contacted via telephone to determine the gluten content of the contrast media used in those facilities. Manufacturers were contacted and their Web sites reviewed to determine the gluten content of their barium products. Thirty-nine percent of the hospitals and 52% of the imaging centers were not aware of the gluten content of the contrast media they used. Twenty-nine-and-a-half percent of the respondents provided the correct gluten content. The manufacturers noted that 5 products were tested and confirmed gluten free, 1 product was not tested but described as gluten free, 1 product's gluten content depended upon its flavor, and 1 product was reported to contain gluten. Clinicians caring for patients with celiac disease or patients who choose to restrict their gluten consumption must ensure that the barium sulfate suspension ingested is gluten free. It can be difficult to determine the gluten content of barium sulfate, as a majority of radiology departments and imaging centers did not know whether the product they use is gluten free. Educating staff members and improving product labeling would benefit the quality of care provided to patients with celiac disease.

Pulque, an alcoholic drink from rural Mexico, contains phytase. Its in vitro effects on corn tortilla.

Science.gov (United States)

Tovar, Luis Raul; Olivos, Manuel; Gutierrez, Ma Eugenia

2008-12-01

Pulque is made by fermenting the agave sap or aguamiel of Agave atrovirens with a whole array of microorganisms present in the environment including several lactic acid bacteria and yeasts such as Saccharomyces cerevisiae. Ascorbic acid was determined in pulque and aguamiel, respectively. Phytase activity in lees, liquid and freeze-dried pulque was assayed by measuring the appearance of phosphate from phytate by a colorimetric method likewise phosphate from phytate present in fresh corn tortilla was measured after in vitro incubation with pulque. Iron, zinc, calcium, magnesium and selenium contents were measured in pulque and corn tortilla as well as in nixtamalized corn flour (NCF), the latter is used to make instant tortilla, since corn provides most of the energy as well as most of the phytate in the Mexican rural diet. Pulque showed phytase activity but much less ascorbic acid and iron than previously reported; additionally, phytase in pulque hydrolyzed most of phytate's corn tortilla. Lees, which is mostly made of pulque's microbiota, significantly accumulated iron and zinc but no selenium. NCF was fortified with iron by the manufacturers but poorly blended. There were significant differences on selenium content between tortillas samples, apparently some soils in central Mexico are selenium deficient. Moderate pulque intake appears to increase the bioavailability of iron and zinc bound by phytate in corn.

Comparison of the Effects of Thermal Pretreatment, Steam Explosion and Ultrasonic Disintegration on Digestibility of Corn Stover

OpenAIRE

Andras Dallos; Gyula Dörgő; Dániel Capári

2016-01-01

The energy demand of the corn-based bioethanol production could be reduced using the agricultural byproducts as bioenergy feedstock for biogas digesters. The release of lignocellulosic material and therefore the acceleration of degradation processes can be achieved using thermal and mechanical pretreatments, which assist to hydrolyze the cell walls and speed the solubilization of biopolymers in biogas feedstock. This study is focused on liquid hot water, steam explosion and ultrasonic pretrea...

Preparation and Quality Evaluation of Gluten-Free Biscuits

Directory of Open Access Journals (Sweden)

Simona Maria Man

2014-05-01

Full Text Available The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF, rice flour (RF and soybeans flour (SF. Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale. Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF led to the highest acceptability.

Spectrum of gluten-related disorders: consensus on new nomenclature and classification

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Sapone Anna

2012-02-01

Full Text Available Abstract A decade ago celiac disease was considered extremely rare outside Europe and, therefore, was almost completely ignored by health care professionals. In only 10 years, key milestones have moved celiac disease from obscurity into the popular spotlight worldwide. Now we are observing another interesting phenomenon that is generating great confusion among health care professionals. The number of individuals embracing a gluten-free diet (GFD appears much higher than the projected number of celiac disease patients, fueling a global market of gluten-free products approaching $2.5 billion (US in global sales in 2010. This trend is supported by the notion that, along with celiac disease, other conditions related to the ingestion of gluten have emerged as health care concerns. This review will summarize our current knowledge about the three main forms of gluten reactions: allergic (wheat allergy, autoimmune (celiac disease, dermatitis herpetiformis and gluten ataxia and possibly immune-mediated (gluten sensitivity, and also outline pathogenic, clinical and epidemiological differences and propose new nomenclature and classifications.

Anti-gluten immune response following Toxoplasma gondii infection in mice.

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Emily G Severance

Full Text Available Gluten sensitivity may affect disease pathogenesis in a subset of individuals who have schizophrenia, bipolar disorder or autism. Exposure to Toxoplasma gondii is a known risk factor for the development of schizophrenia, presumably through a direct pathological effect of the parasite on brain and behavior. A co-association of antibodies to wheat gluten and to T. gondii in individuals with schizophrenia was recently uncovered, suggesting a coordinated gastrointestinal means by which T. gondii and dietary gluten might generate an immune response. Here, we evaluated the connection between these infectious- and food-based antigens in mouse models. BALB/c mice receiving a standard wheat-based rodent chow were infected with T. gondii via intraperitoneal, peroral and prenatal exposure methods. Significant increases in the levels of anti-gluten IgG were documented in all infected mice and in offspring from chronically infected dams compared to uninfected controls (repetitive measures ANOVAs, two-tailed t-tests, all p≤0.00001. Activation of the complement system accompanied this immune response (p≤0.002-0.00001. Perorally-infected females showed higher levels of anti-gluten IgG than males (p≤0.009 indicating that T. gondii-generated gastrointestinal infection led to a significant anti-gluten immune response in a sex-dependent manner. These findings support a gastrointestinal basis by which two risk factors for schizophrenia, T. gondii infection and sensitivity to dietary gluten, might be connected to produce the immune activation that is becoming an increasingly recognized pathology of psychiatric disorders.

Ethanol and agriculture: Effect of increased production on crop and livestock sectors. Agricultural economic report

International Nuclear Information System (INIS)

House, R.; Peters, M.; Baumes, H.; Disney, W.T.

1993-05-01

Expanded ethanol production could increase US farm income by as much as $1 billion (1.4 percent) by 2000. Because corn is the primary feedstock for ethanol, growers in the Corn Belt would benefit most from improved ethanol technology and heightened demand. Coproducts from the conversion process (corn gluten meal, corn gluten feed, and others) compete with soybean meal, soybean growers in the South may see revenues decline. The US balance of trade would improve with increased ethanol production as oil import needs decline

Trends in gluten research and its relationship to autoimmune and allergic diseases

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Edward J. Ciaccio

Full Text Available Introduction: Gluten is a protein found in certain grains, and causes an autoimmune response in celiac disease patients. Although the subject of considerable research, gluten research foci and future directions are largely unknown. Methods: The MEDLINE search tool was used to evaluate research trends. For perspective, yearly publications on gluten and other celiac disease reactive proteins were compared to food allergy proteins research. Then the relationship of gluten publications to affiliated keywords was determined. The affiliated keywords belonged to one of several groups: grains, vitamins and minerals, interaction, autoimmunity, genetics, or enzymes. The yearly number of publications in the peer-reviewed medical literature was determined for each relationship from years 1960–2013. The relationships were graphed, and linear regression analysis was used to determine the rate of change in publications per year, and the coefficient of determination. Results: Among celiac disease reactive proteins (gluten, gliadin, and glutenin and selected food allergy proteins (ovalbumin, lysozyme, ovomucoid, and Ara h, gluten showed the greatest rate of increase in published medical research (+20.01 studies/year since 1996, r2=0.97. Additionally, there were sharp increases in the rate of gluten research publications per year in association with keywords ‘autoimmunity’ (+7.69 studies/year since 1997, ‘wheat’ (+6.08 studies/year since 1999, and ‘transglutaminase’ enzyme (+5.05 studies/year since 1995. The longest running moderate trend was research on ‘gluten’ and ‘antibodies’ (+2.50 studies/year, r2=0.92 since 1971. Conclusions: Research on gluten as a reactive protein is of rapidly growing interest in the medical literature. MEDLINE is helpful to determine foci and future directions. Keywords: Celiac disease, Gluten, Gliadin, Medline, Transglutaminase

[Corn.

Science.gov (United States)

Iowa History for Young People, 1993

1993-01-01

This theme issue focuses on corn. Iowa is the number one corn producing state in the United States. The featured articles in the issue concern, among other topics, Iowa children who live on farms, facts and statistics about corn, the Mesquakie Indians and corn shelling, corn hybrids, a short story, and the corn palaces of Sioux City. Activities,…

The effect of gluten on the host-microbial metabolism assessed by urinary metabolomics

DEFF Research Database (Denmark)

Roager, Henrik Munch; Frandsen, Henrik Lauritz; Gøbel, Rikke Juul

A gluten-free diet clearly improves the life of patients with celiac disease, but the scientific evidence supporting possible health benefits of a gluten-free diet for non-celiac adults is limited. Therefore, as urine reflects the host and gut microbial metabolism, the study aimed to assess...... a gluten-rich (21.6±5.7g/day) or a gluten-poor (~1g/day) diet for 8 weeks, crossing over to the other diet after 6 weeks washout. Urine samples were standardised collected at the beginning and end of each diet intervention period and were analysed by gas chromatography mass spectrometry (GC-MS) and liquid...... the long-term metabolic effect of gluten on the urine metabolome of non-celiac individuals by a cross-over intervention study (gluten-poor and gluten rich, respectively) using a non-targeted metabolomics approach. Fifty-one non-celiac adult participants (30 female, 21 male) were randomized to either...

QUALITY OF GLUTEN-FREE BUCKWHEAT-RICE BREAD

Directory of Open Access Journals (Sweden)

Petra Dvořáková

2013-02-01

Full Text Available In case of celiac disease the products containing gluten must be excluded from the nutrition. The offer of gluten-free products (especially pastry is low and in addition the gluten-free breads are typical of dry crust and crumb and higher firmness in comparison with wheat bread. This work deals with gluten-free mixtures prepared from buckwheat and rice flour and the effect of rising amount of these flours on bread quality, crumb hardness, elasticity, chewiness and gumminess. With rising portion of buckwheat flour in the mixture the bread volume, dough and bread yield increased. The biggest improvement was found for mean bread volume (30% between the samples FO 1090 (166.7 cm3 and FO 9010 (216.7 cm3. The texture analysis showed positive effect of rice flour on hardness, chewiness and gumminess. Hardness decreased from 114.5 N (F 100 to 91.3 N (FO 1090. Very similar results showed chewiness and gumminess. Chewiness of F 100 (314.0 was reduced by 32.5% to 212.2 at the sample FO 1090. Gumminess was improved almost linearly through the samples, the biggest difference (44.3% was found between the check sample F 100 (88.3 and FO 1090 (49.7.

Grain Quality Evaluation and Characterization of Gluten Powder ...

African Journals Online (AJOL)

The aim of this research was to study the grain quality, proximate composition, gluten isolation and characterization of three bread wheat varieties namely Pavon 76, HAR 2501 and HAR 2536 grown in Arsi and Bale areas of Ethiopia. The wheat varieties had a protein content of 10.60, 11.53 and 10.70% while the wet gluten ...

Gluten Intolerance: Sex- and Age-Related Features

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MJ Llorente-Alonso

2006-01-01

Full Text Available OBJECTIVE: Gluten intolerance is an immune-mediated enteropathy associated with gluten-containing foods in genetically susceptible patients. The typical form mainly affecting children shows failure to thrive and/or gastrointestinal symptoms. The adult form is less typical, presenting vague gastrointestinal symptoms, iron deficiency (with or without anemia or nonspecific serum chemistry abnormalities. The present study aims to analyze clinical and biochemical differences of celiac disease (CD according to sex and age.

Comparative performance of precommercial cellulases hydrolyzing pretreated corn stover

Science.gov (United States)

2011-01-01

Background Cellulases and related hydrolytic enzymes represent a key cost factor for biochemical conversion of cellulosic biomass feedstocks to sugars for biofuels and chemicals production. The US Department of Energy (DOE) is cost sharing projects to decrease the cost of enzymes for biomass saccharification. The performance of benchmark cellulase preparations produced by Danisco, DSM, Novozymes and Verenium to convert pretreated corn stover (PCS) cellulose to glucose was evaluated under common experimental conditions and is reported here in a non-attributed manner. Results Two hydrolysis modes were examined, enzymatic hydrolysis (EH) of PCS whole slurry or washed PCS solids at pH 5 and 50°C, and simultaneous saccharification and fermentation (SSF) of washed PCS solids at pH 5 and 38°C. Enzymes were dosed on a total protein mass basis, with protein quantified using both the bicinchoninic acid (BCA) assay and the Bradford assay. Substantial differences were observed in absolute cellulose to glucose conversion performance levels under the conditions tested. Higher cellulose conversion yields were obtained using washed solids compared to whole slurry, and estimated enzyme protein dosages required to achieve a particular cellulose conversion to glucose yield were extremely dependent on the protein assay used. All four enzyme systems achieved glucose yields of 90% of theoretical or higher in SSF mode. Glucose yields were reduced in EH mode, with all enzymes achieving glucose yields of at least 85% of theoretical on washed PCS solids and 75% in PCS whole slurry. One of the enzyme systems ('enzyme B') exhibited the best overall performance. However in attaining high conversion yields at lower total enzyme protein loadings, the relative and rank ordered performance of the enzyme systems varied significantly depending upon which hydrolysis mode and protein assay were used as the basis for comparison. Conclusions This study provides extensive information about the

Comparative performance of precommercial cellulases hydrolyzing pretreated corn stover

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Mohagheghi Ali

2011-09-01

Full Text Available Abstract Background Cellulases and related hydrolytic enzymes represent a key cost factor for biochemical conversion of cellulosic biomass feedstocks to sugars for biofuels and chemicals production. The US Department of Energy (DOE is cost sharing projects to decrease the cost of enzymes for biomass saccharification. The performance of benchmark cellulase preparations produced by Danisco, DSM, Novozymes and Verenium to convert pretreated corn stover (PCS cellulose to glucose was evaluated under common experimental conditions and is reported here in a non-attributed manner. Results Two hydrolysis modes were examined, enzymatic hydrolysis (EH of PCS whole slurry or washed PCS solids at pH 5 and 50°C, and simultaneous saccharification and fermentation (SSF of washed PCS solids at pH 5 and 38°C. Enzymes were dosed on a total protein mass basis, with protein quantified using both the bicinchoninic acid (BCA assay and the Bradford assay. Substantial differences were observed in absolute cellulose to glucose conversion performance levels under the conditions tested. Higher cellulose conversion yields were obtained using washed solids compared to whole slurry, and estimated enzyme protein dosages required to achieve a particular cellulose conversion to glucose yield were extremely dependent on the protein assay used. All four enzyme systems achieved glucose yields of 90% of theoretical or higher in SSF mode. Glucose yields were reduced in EH mode, with all enzymes achieving glucose yields of at least 85% of theoretical on washed PCS solids and 75% in PCS whole slurry. One of the enzyme systems ('enzyme B' exhibited the best overall performance. However in attaining high conversion yields at lower total enzyme protein loadings, the relative and rank ordered performance of the enzyme systems varied significantly depending upon which hydrolysis mode and protein assay were used as the basis for comparison. Conclusions This study provides extensive

Testing for Gluten-Related Disorders in Clinical Practice: The Role of Serology in Managing the Spectrum of Gluten Sensitivity

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David Armstrong

2011-01-01

Full Text Available Immunoglobulin A tissue transglutaminase is the single most efficient serological test for the diagnosis of celiac disease. It is well known that immunoglobulin A tissue transglutaminase levels correlate with the degree of intestinal damage, and that values can fluctuate in patients over time. Serological testing can be used to identify symptomatic individuals that need a confirmatory biopsy, to screen at-risk populations or to monitor diet compliance in patients previously diagnosed with celiac disease. Thus, interpretation of serological testing requires consideration of the full clinical scenario. Antigliadin tests are no longer recommended for the diagnosis of classical celiac disease. However, our understanding of the pathogenesis and spectrum of gluten sensitivity has improved, and gluten-sensitive irritable bowel syndrome patients are increasingly being recognized. Studies are needed to determine the clinical utility of antigliadin serology in the diagnosis of gluten sensitivity.

Diagnosis and classification of celiac disease and gluten sensitivity.

Science.gov (United States)

Tonutti, Elio; Bizzaro, Nicola

2014-01-01

Celiac disease is a complex disorder, the development of which is controlled by a combination of genetic (HLA alleles) and environmental (gluten ingestion) factors. New diagnostic guidelines developed by ESPGHAN emphasize the crucial role of serological tests in the diagnostic process of symptomatic subjects, and of the detection of HLA DQ2/DQ8 alleles in defining a diagnosis in asymptomatic subjects belonging to at-risk groups. The serological diagnosis of CD is based on the detection of class IgA anti-tissue transglutaminase (anti-tTG) and anti-endomysial antibodies. In patients with IgA deficiency, anti-tTG or anti-deamidated gliadin peptide antibody assays of the IgG class are used. When anti-tTG antibody levels are very high, antibody specificity is absolute and CD can be diagnosed without performing a duodenum biopsy. Non-celiac gluten sensitivity is a gluten reaction in which both allergic and autoimmune mechanisms have been ruled out. Diagnostic criteria include the presence of symptoms similar to those of celiac or allergic patients; negative allergological tests and absence of anti-tTG and EMA antibodies; normal duodenal histology; evidence of disappearance of the symptoms with a gluten-free diet; relapse of the symptoms when gluten is reintroduced. Copyright © 2014 Elsevier B.V. All rights reserved.

Effects of relaxation of gluten network on rehydration kinetics of pasta.

Science.gov (United States)

Ogawa, Takenobu; Hasegawa, Ayako; Adachi, Shuji

2014-01-01

The aim of this study was to investigate the effects of the relaxation of the gluten network on pasta rehydration kinetics. The moisture content of pasta, under conditions where the effects of the diffusion of water on the moisture content were negligible, was estimated by extrapolating the average moisture content of pasta of various diameters to 0 mm. The moisture content of imaginary, infinitely thin pasta did not reach equilibrium even after 1 h of rehydration. The rehydration of pasta made of only gluten was also measured. The rate constants estimated by the Long and Richman equation for both the pasta indicated that the rehydration kinetics of infinitely thin pasta were similar to those of gluten pasta. These results suggest that the swelling of starch by fast gelatinization was restricted by the honeycomb structural network of gluten and the relaxation of the gluten network controlled pasta rehydration kinetics.

Nutritional and sensory challenges of gluten-free bakery products: a review.

Science.gov (United States)

Stantiall, Sophie E; Serventi, Luca

2018-06-01

There is a growing need for gluten-free bakery products. Currently, gluten-free bakery products deliver lower protein, fibre and mineral content and elevated glycaemic index (GI) than gluten-containing foods. Only a mixture of rice and buckwheat flour or a low addition of either egg white or whey protein, has shown potential for the improvement of both nutrition and sensory qualities. To increase the fibre content, isolated cereal fibre and soluble fibre isolates have been incorporated into gluten-free formulations with some sensory success. Studies have shown that the GI of modern gluten-free products is no longer a major concern with the improvement of ingredient formulations and processing methods. The currently low mineral content can be increased with the use of mineral-rich ingredients such as amaranth, buckwheat or flaxseed flour. Nonetheless, consumers still show a preference to refined, low fibre breads over wholegrain fibre-rich bread.

Eighteen cases of wheat allergy and wheat-dependent exercise-induced urticaria/anaphylaxis sensitized by hydrolyzed wheat protein in soap.

Science.gov (United States)

Kobayashi, Tomoko; Ito, Tomonobu; Kawakami, Hiroshi; Fuzishiro, Kanzan; Hirano, Hirofumi; Okubo, Yukari; Tsuboi, Ryoji

2015-08-01

Glupearl 19S, an acid-hydrolyzed wheat protein (HWP), is used widely in Japan as a moisturizing ingredient in facial soaps. Since 2010, there has been an increasing number of reports of contact urticaria and wheat allergy resulting from the use of products containing this substance. Sixty-one patients who had used HWP-containing facial soap visited our hospital. Thirty-five of these experienced urticaria or anaphylaxis after consuming wheat-containing food. Eighteen of the 35 patients tested positive to 0.01% Glupearl 19S solution. Wheat-specific IgE and serum gluten-specific IgE were higher in the patients with HWP allergy than in non-HWP allergy patients. Among the patients who tested positive to Glupearl 19S on the skin prick test, nine experienced HWP-wheat-dependent exercise-induced anaphylaxis, and four experienced food-dependent anaphylaxis. Moreover, four of these patients not only experienced food-dependent anaphylaxis but also a worsening of the symptoms during exercise. The clinical symptomology was so variable that the patients were classified into six groups. We found that patients with HWP allergy tended to manifest symptoms of both HWP-wheat-dependent exercise-induced anaphylaxis and contact urticaria. The etiology of hydrolyzed wheat protein allergy is unknown. Patients with a history of these symptoms need to be informed about the risk of consuming wheat-containing foods and the importance of excluding such items from their diet. © 2015 The International Society of Dermatology.

Differences in gluten metabolism among healthy volunteers, coeliac disease patients and first-degree relatives.

Science.gov (United States)

Caminero, Alberto; Nistal, Esther; Herrán, Alexandra R; Pérez-Andrés, Jénifer; Ferrero, Miguel A; Vaquero Ayala, Luis; Vivas, Santiago; Ruiz de Morales, José M G; Albillos, Silvia M; Casqueiro, Francisco Javier

2015-10-28

Coeliac disease (CD) is an immune-mediated enteropathy resulting from exposure to gluten in genetically predisposed individuals. Gluten proteins are partially digested by human proteases generating immunogenic peptides that cause inflammation in patients carrying HLA-DQ2 and DQ8 genes. Although intestinal dysbiosis has been associated with patients with CD, bacterial metabolism of gluten has not been studied in depth thus far. The aim of this study was to analyse the metabolic activity of intestinal bacteria associated with gluten intake in healthy individuals, CD patients and first-degree relatives of CD patients. Faecal samples belonging to twenty-two untreated CD patients, twenty treated CD patients, sixteen healthy volunteers on normal diet, eleven healthy volunteers on gluten-free diet (GFD), seventy-one relatives of CD patients on normal diet and sixty-nine relatives on GFD were tested for several proteolytic activities, cultivable bacteria involved in gluten metabolism, SCFA and the amount of gluten in faeces. We detected faecal peptidasic activity against the gluten-derived peptide 33-mer. CD patients showed differences in faecal glutenasic activity (FGA), faecal tryptic activity (FTA), SCFA and faecal gluten content with respect to healthy volunteers. Alterations in specific bacterial groups metabolising gluten such as Clostridium or Lactobacillus were reported in CD patients. Relatives showed similar parameters to CD patients (SCFA) and healthy volunteers (FTA and FGA). Our data support the fact that commensal microbial activity is an important factor in the metabolism of gluten proteins and that this activity is altered in CD patients.

Regional enteritis and gluten-free diet. A clinical study

NARCIS (Netherlands)

Merwe, Christiaan Frederik van der

1974-01-01

The purpose of this clinical study was to determine whether the use of a gluten-free diet influenced the course and prognosis of regional enteritis. Following a few clinical communications in the Dutch medical literature reporting favourable results obtained with the gluten-free diet in the

Gluten Unu İlavesinin Hamurun Reolojik Özellikleri ve Ekmeğin Kalitesine Etkisi

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Hazım Özkaya

2015-02-01

Full Text Available Farklı özellikteki iki un örneğinden laboratuvarda elde edilen değişik özellikteki gluten unları ile bir nişasta fabrikası yan ürünü olan ticari gluten unu 74 ve 80 randımanlı unlara %1, %3, %5, %7 ve %10 oranlarında katılarak hamurun reolojik özellikleri ve ekmeğin kalitesine etkileri araştırılmıştır. Gluten unu katılan örneklerin farinograftaki su absorbsiyonları yükselmiştir. Gelişme süresi 50 oC de kurutulan gluten unlarından olumlu yönde etkilenmiştir. Stabilite değeri, yoğurma tolerans sayısı, yumuşama derecesi ve valorimetre değeri laboratuvarda elde edilen gluten unlarından olumlu, ticari gluten unundan ise olumsuz yönde etkilenmiştir. Ekstensografta hamurun uzama mukavemeti una gluten unu katıldığı zaman artmıştır. Hamurun uzama kabiliyeti 70 oC de kurutulan gluten unu katılmış örneklerde azalmıştır. Enerji değeri ise 70 oC de kurutulan gluten unu ve %10 ticari gluten unu katkılı örnekler dışında olumlu yönde etkilenmiştir. Ekmek hacmi ve değer sayısı, 50 oC de kurutulan gluten unundan olumlu, 70 oC de kurutulandan ise olumsuz yönde etkilenmiştir. Ticari gluten unu 80 randımanlı unların ekmek hacmi ve değer sayısını arttırmıştır.

Non-celiac gluten sensitivity (NCGS – an old diagnosis recently rediscovered

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Kamil K. Hozyasz

2016-02-01

Full Text Available Non-celiac gluten sensitivity (NCGS is a newly recognised clinical entity by academic medical professionals, but it is better to consider it an old diagnosis recently rediscovered. The overall prevalence of NCGS in the general population is currently unknown largely because patients often self-diagnose and place themselves on the celiac-type gluten-free diet (GFD without medical supervision. NCGS is an umbrella term and may incorporate different subgroups of patients. Now there is no specific biomarker that can be used to identify the entity. NCGS diagnosis can be reached only by excluding celiac disease and wheat allergy. Symptoms must disappear with the withdrawal of gluten and reappear quickly when gluten is reintroduced. NCGS existence has been recently supported by two expert meetings, however mechanisms by which gluten triggers symptoms, mimicking irritable bowel syndrome and skin rashes, numbness,”foggy mind”, disturbed sleep patterns, have yet to be identified. Knowledge about NCGS natural history and outcome is still lacking. NCNG is the entity awaiting better diagnostics criteria, however a dietary approach for the management of patients with gastrointestinal symptoms and lack of well being no longer seems elusive. There is a growing segment of the population that seeks out gluten-free products because of a wider notion that gluten-free constitutes a healthier option. Major area of concern that must be addressed by medical professionals is the high cost of GFD.

Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.

Science.gov (United States)

Collar, Concha; Conte, Paola; Fadda, Costantino; Piga, Antonio

2015-10-01

The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined

Ineffective Degradation of Immunogenic Gluten Epitopes by Currently Available Digestive Enzyme Supplements

Science.gov (United States)

Janssen, George; Christis, Chantal; Kooy-Winkelaar, Yvonne; Edens, Luppo; Smith, Drew

2015-01-01

Background Due to the high proline content of gluten molecules, gastrointestinal proteases are unable to fully degrade them leaving large proline-rich gluten fragments intact, including an immunogenic 33-mer from α-gliadin and a 26-mer from γ-gliadin. These latter peptides can trigger pro-inflammatory T cell responses resulting in tissue remodeling, malnutrition and a variety of other complications. A strict lifelong gluten-free diet is currently the only available treatment to cope with gluten intolerance. Post-proline cutting enzymes have been shown to effectively degrade the immunogenic gluten peptides and have been proposed as oral supplements. Several existing digestive enzyme supplements also claim to aid in gluten degradation. Here we investigate the effectiveness of such existing enzyme supplements in comparison with a well characterized post-proline cutting enzyme, Prolyl EndoPeptidase from Aspergillus niger (AN-PEP). Methods Five commercially available digestive enzyme supplements along with purified digestive enzymes were subjected to 1) enzyme assays and 2) mass spectrometric identification. Gluten epitope degradation was monitored by 1) R5 ELISA, 2) mass spectrometric analysis of the degradation products and 3) T cell proliferation assays. Findings The digestive enzyme supplements showed comparable proteolytic activities with near neutral pH optima and modest gluten detoxification properties as determined by ELISA. Mass spectrometric analysis revealed the presence of many different enzymes including amylases and a variety of different proteases with aminopeptidase and carboxypeptidase activity. The enzyme supplements leave the nine immunogenic epitopes of the 26-mer and 33-mer gliadin fragments largely intact. In contrast, the pure enzyme AN-PEP effectively degraded all nine epitopes in the pH range of the stomach at much lower dose. T cell proliferation assays confirmed the mass spectrometric data. Conclusion Currently available digestive enzyme

Ineffective degradation of immunogenic gluten epitopes by currently available digestive enzyme supplements.

Directory of Open Access Journals (Sweden)

George Janssen

Full Text Available Due to the high proline content of gluten molecules, gastrointestinal proteases are unable to fully degrade them leaving large proline-rich gluten fragments intact, including an immunogenic 33-mer from α-gliadin and a 26-mer from γ-gliadin. These latter peptides can trigger pro-inflammatory T cell responses resulting in tissue remodeling, malnutrition and a variety of other complications. A strict lifelong gluten-free diet is currently the only available treatment to cope with gluten intolerance. Post-proline cutting enzymes have been shown to effectively degrade the immunogenic gluten peptides and have been proposed as oral supplements. Several existing digestive enzyme supplements also claim to aid in gluten degradation. Here we investigate the effectiveness of such existing enzyme supplements in comparison with a well characterized post-proline cutting enzyme, Prolyl EndoPeptidase from Aspergillus niger (AN-PEP.Five commercially available digestive enzyme supplements along with purified digestive enzymes were subjected to 1 enzyme assays and 2 mass spectrometric identification. Gluten epitope degradation was monitored by 1 R5 ELISA, 2 mass spectrometric analysis of the degradation products and 3 T cell proliferation assays.The digestive enzyme supplements showed comparable proteolytic activities with near neutral pH optima and modest gluten detoxification properties as determined by ELISA. Mass spectrometric analysis revealed the presence of many different enzymes including amylases and a variety of different proteases with aminopeptidase and carboxypeptidase activity. The enzyme supplements leave the nine immunogenic epitopes of the 26-mer and 33-mer gliadin fragments largely intact. In contrast, the pure enzyme AN-PEP effectively degraded all nine epitopes in the pH range of the stomach at much lower dose. T cell proliferation assays confirmed the mass spectrometric data.Currently available digestive enzyme supplements are ineffective in

Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

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Nina G. Heredia-Sandoval

2016-08-01

Full Text Available Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.

Science.gov (United States)

Heredia-Sandoval, Nina G; Valencia-Tapia, Maribel Y; Calderón de la Barca, Ana M; Islas-Rubio, Alma R

2016-08-30

Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

Distribution of gluten proteins in bread wheat (Triticum aestivum) grain.

Science.gov (United States)

Tosi, Paola; Gritsch, Cristina Sanchis; He, Jibin; Shewry, Peter R

2011-07-01

Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, enabling the production of leavened products. The starchy endosperm is not a homogeneous tissue and quantitative and qualitative gradients exist for the major components: protein, starch and cell wall polysaccharides. Gradients in protein content and composition are the most evident and are of particular interest because of the major role played by the gluten proteins in determining grain processing quality. Protein gradients in the starchy endosperm were investigated using antibodies for specific gluten protein types for immunolocalization in developing grains and for western blot analysis of protein extracts from flour fractions obtained by sequential abrasion (pearling) to prepare tissue layers. Differential patterns of distribution were found for the high-molecular-weight subunits of glutenin (HMW-GS) and γ-gliadins when compared with the low-molecular-weight subunits of glutenin (LMW-GS), ω- and α-gliadins. The first two types of gluten protein are more abundant in the inner endosperm layers and the latter more abundant in the subaleurone. Immunolocalization also showed that segregation of gluten proteins occurs both between and within protein bodies during protein deposition and may still be retained in the mature grain. Quantitative and qualitative gradients in gluten protein composition are established during grain development. These gradients may be due to the origin of subaleurone cells, which unlike other starchy endosperm cells derive from the re-differentiation of aleurone cells, but could also result from the action of specific regulatory signals produced by the maternal tissue

Rheological Properties of Gluten Free Dough Systems

OpenAIRE

Tandazo, Stephany Aurea

2013-01-01

Bread is the one of the oldest processed foods and a major wheat based product. The basic process involves mixing of ingredients until the flour is converted into dough, followed by baking the dough into a loaf. A very important step in breadmaking is to know how to make good quality dough. However, the increasing knowledge of people being diagnosed with celiac disease (gluten intolerance) has encouraged scientists to develop healthier and better quality gluten-free products that would greatl...

Utilizing protein-lean coproducts from corn containing recombinant pharmaceutical proteins for ethanol production.

Science.gov (United States)

Paraman, Ilankovan; Moeller, Lorena; Scott, M Paul; Wang, Kan; Glatz, Charles E; Johnson, Lawrence A

2010-10-13

Protein-lean fractions of corn (maize) containing recombinant (r) pharmaceutical proteins were evaluated as a potential feedstock to produce fuel ethanol. The levels of residual r-proteins in the coproduct, distillers dry grains with solubles (DDGS), were determined. Transgenic corn lines containing recombinant green fluorescence protein (r-GFP) and a recombinant subunit vaccine of Escherichia coli enterotoxin (r-LTB), primarily expressed in endosperm, and another two corn lines containing recombinant human collagen (r-CIα1) and r-GFP, primarily expressed in germ, were used as model systems. The kernels were either ground and used for fermentation or dry fractionated to recover germ-rich fractions prior to grinding for fermentation. The finished beers of whole ground kernels and r-protein-spent endosperm solids contained 127-139 and 138-155 g/L ethanol concentrations, respectively. The ethanol levels did not differ among transgenic and normal corn feedstocks, indicating the residual r-proteins did not negatively affect ethanol production. r-Protein extraction and germ removal also did not negatively affect fermentation of the remaining mass. Most r-proteins were inactivated during the mashing process used to prepare corn for fermentation. No functionally active r-GFP or r-LTB proteins were found after fermentation of the r-protein-spent solids; however, a small quantity of residual r-CIα1 was detected in DDGS, indicating that the safety of DDGS produced from transgenic grain for r-protein production needs to be evaluated for each event. Protease treatment during fermentation completely hydrolyzed the residual r-CIα1, and no residual r-proteins were detectable in DDGS.

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.

Science.gov (United States)

Khatkar, B S; Barak, Sheweta; Mudgil, Deepak

2013-02-01

In the present study, micro-structural, thermal and rheological changes in the gluten network upon addition of gliadins at 5% and 10% levels were investigated using scanning electron microscopy (SEM), thermo gravimetric analysis (TGA), differential scanning calorimetry (DSC) and dynamic rheometry. The addition of gliadins decreased the peak dough height inferring decrease in dough strength. The dough stability also decreased from 3.20 to 1.40 min upon addition of 10% gliadin to the base flour. The TGA profile and the glass transition behavior of the control gluten and gluten obtained from dough with gliadin added at 5% and 10% levels showed decrease in thermal stability. The SEM micrograph of the control gluten showed foam like protein matrix. As the gliadin percentage in the gluten was increased, the compactness of the gluten structure reduced considerably leading to the formation of a more open weak gluten network. Copyright © 2012 Elsevier B.V. All rights reserved.

Effect of Lupine Flour on Baking Characteristics of Gluten Free Cookies

OpenAIRE

Sofyan Maghaydah; Selma Abdul-hussain; Radwan Ajo; Yousef Tawalbeh; Noor Elsahoryi

2013-01-01

Celiac Disease (CD) is an immune-mediated disease in genetically susceptible individuals caused by intolerance to gluten protein in some cereals, resulting in mucosal inflammation, which causes malabsorption. An effective treatment for CD is a gluten-free diet that excludes cereals containing gluten. One of the most desirable wheat products is the cookie, which is considered suitable for all ages due to its low manufacturing cost, convenience, long shelf life and good eating quality. Therefor...

Comparative efficiency of different methods of gluten extraction in indigenous varieties of wheat.

Science.gov (United States)

Imran, Samra; Hussain, Zaib; Ghafoor, Farkhanda; Nagra, Saeedahmad; Ziai, Naheeda Ashbeal

2013-06-01

The present study investigated six varieties of locally grown wheat (Lasani, Sehar, Miraj-08, Chakwal-50, Faisalabad-08 and Inqlab) procured from Punjab Seed Corporation, Lahore, Pakistan for their proximate contents. On the basis of protein content and ready availability, Faisalabad-08 (FD-08) was selected to be used for the assessment of comparative efficiency of various methods used for gluten extraction. Three methods, mechanical, chemical and microbiological were used for the extraction of gluten from FD-08. Each method was carried out under ambient conditions using a drying temperature of 55 degrees C. Mechanical method utilized four different processes viz:- dough process, dough batter process, batter process and ethanol washing process using standard 150 mesh. The starch thus obtained was analyzed for its proximate contents. Dough batter process proved to be the most efficient mechanical method and was further investigated using 200 and 300 mesh. Gluten content was determined using sandwich omega-gliadin enzyme-linked immunosorbent assay (ELISA).The results of dough batter process using 200 mesh indicated a starch product with gluten content of 678 ppm. Chemical method indicated high gluten content of more than 5000 ppm and the microbiological method reduced the gluten content from 2500 ppm to 398 ppm. From the results it was observed that no gluten extraction method is viable to produce starch which can fulfill the criteria of a gluten free product (20 ppm).

Diagnosis of Non-Celiac Gluten Sensitivity (NCGS: The Salerno Experts’ Criteria

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Carlo Catassi

2015-06-01

Full Text Available Non-Celiac Gluten Sensitivity (NCGS is a syndrome characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing food, in subjects that are not affected by either celiac disease or wheat allergy. Given the lack of a NCGS biomarker, there is the need for standardizing the procedure leading to the diagnosis confirmation. In this paper we report experts’ recommendations on how the diagnostic protocol should be performed for the confirmation of NCGS. A full diagnostic procedure should assess the clinical response to the gluten-free diet (GFD and measure the effect of a gluten challenge after a period of treatment with the GFD. The clinical evaluation is performed using a self-administered instrument incorporating a modified version of the Gastrointestinal Symptom Rating Scale. The patient identifies one to three main symptoms that are quantitatively assessed using a Numerical Rating Scale with a score ranging from 1 to 10. The double-blind placebo-controlled gluten challenge (8 g/day includes a one-week challenge followed by a one-week washout of strict GFD and by the crossover to the second one-week challenge. The vehicle should contain cooked, homogeneously distributed gluten. At least a variation of 30% of one to three main symptoms between the gluten and the placebo challenge should be detected to discriminate a positive from a negative result. The guidelines provided in this paper will help the clinician to reach a firm and positive diagnosis of NCGS and facilitate the comparisons of different studies, if adopted internationally.

[Effects of dietary wheat gluten level on decreasing plasma homocysteine concentration in rats].

Science.gov (United States)

Liu, Yiqun; Han, Feng; Sun, Licui; Lu, Jiaxi; Sugiyama, Kimio; Huang, Zhenwu

2015-05-01

To investigate the effects of different level of casein and wheat gluten on decreasing plasma homocysteine concentration in rats. 48 rats of the Wistar were fed with different level of casein (12.5%, 25% and 50%) and wheat gluten (14.5%, 29% and 58%) diets for 14 days, and they were killed by decapitation to obtain blood and livers was subject to analysis the concentration of homocysteine, cysteine and other amino acids, as well as BHMT and CBS activities. Body weight gain in rats fed wheat gluten dietary was significantly less than casein dietary, but food intake was significantly decreased in wheat gluten group with increasing of the protein content. The plasma homocysteine concentration in rats fed wheat gluten was marketly less than casein, however plasma cysteine concentration in wheat gluten was higher than casein group. The effects of wheat gluten on plasma homocysteine concentration are mainly depends on the low contents of methionine and high cysteine content, but the low contents of lyscine and threonine are not ignored. The mainly mechanism is that the increased cysteine concentration promot enzyme activities of homocystein metabolism, and increase the consumption of homocysteine.

Functional replacements for gluten

NARCIS (Netherlands)

Zannini, E.; Jones, J.M.; Renzetti, S.; Arendt, E.K.

2012-01-01

Celiac disease (CD) is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the only therapy able to normalize the clinical and histological manifestation of the disease is a strict

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.

Science.gov (United States)

Slim, Mahmoud; Calandre, Elena P; Garcia-Leiva, Juan M; Rico-Villademoros, Fernando; Molina-Barea, Rocio; Rodriguez-Lopez, Carmen M; Morillas-Arques, Piedad

2017-07-01

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. Adult patients diagnosed with fibromyalgia were randomly allocated to receive a GFD or a HCD over a 24-week period. The primary outcome measure was the change in the number of gluten sensitivity symptoms. The following secondary outcomes were evaluated: body mass index, Revised Fibromyalgia Impact Questionnaire, Pittsburgh Sleep Quality Index, Brief Pain Inventory, Beck Depression Inventory-II, State-Trait Anxiety Inventory, Short-Form Health Survey, Patient Global Impression Scale of Severity, Patient Global Impression Scale of Improvement, and adverse events. Seventy-five subjects were randomly allocated to receive either a GFD (n=35) or an HCD (n=40). The least squares mean change in the total number of gluten sensitivity symptoms from baseline did not differ significantly between the GFD and HCD groups (-2.44±0.40 for the GFD; -2.10±0.37 for the HCD; P=0.343). Similarly, the 2 dietary interventions did not differ in any of the remaining measured secondary outcomes. Both dietary interventions were well tolerated. Both dietary interventions were associated with similar beneficial outcomes in reducing gluten sensitivity symptoms and other secondary outcomes. However, despite its specificity, GFD was not superior to HCD in reducing the number of gluten sensitivity symptoms or secondary outcomes.

Non‐celiac gluten sensitivity : a real disease?

OpenAIRE

Fernandes, Inês Cristina Ferreira

2016-01-01

Trabalho Final do Curso de Mestrado Integrado em Medicina, Faculdade de Medicina, Universidade de Lisboa, 2016 The past years have seen an increase in the use of a gluten-­‐free diet (GFD) outside a diagnosis of coeliac disease (CD) or wheat allergy (WA). This trend has led to the identification of a new clinical entity termed non-­‐celiac gluten sensitivity (NCGS), which has clinical features that overlap with those two previously mentioned. The onset of symptoms in patients with NCGS can...

Sequential saccharification of corn fiber and ethanol production by the brown rot fungus Gloeophyllum trabeum.

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Rasmussen, M L; Shrestha, P; Khanal, S K; Pometto, A L; Hans van Leeuwen, J

2010-05-01

Degradation of lignocellulosic biomass to sugars through a purely biological process is a key to sustainable biofuel production. Hydrolysis of the corn wet-milling co-product-corn fiber-to simple sugars by the brown rot fungus Gloeophyllum trabeum was studied in suspended-culture and solid-state fermentations. Suspended-culture experiments were not effective in producing harvestable sugars from the corn fiber. The fungus consumed sugars released by fungal extracellular enzymes. Solid-state fermentation demonstrated up to 40% fiber degradation within 9days. Enzyme activity assays on solid-state fermentation filtrates confirmed the involvement of starch- and cellulose-degrading enzymes. To reduce fungal consumption of sugars and to accelerate enzyme activity, 2- and 3-d solid-state fermentation biomasses (fiber and fungus) were submerged in buffer and incubated at 37 degrees C without shaking. This anaerobic incubation converted up to almost 11% of the corn fiber into harvestable reducing sugars. Sugars released by G. trabeum were fermented to a maximum yield of 3.3g ethanol/100g fiber. This is the first report, to our knowledge, of G. trabeum fermenting sugar to ethanol. The addition of Saccharomyces cerevisiae as a co-culture led to more rapid fermentation to a maximum yield of 4.0g ethanol/100g fiber. The findings demonstrate the potential for this simple fungal process, requiring no pretreatment of the corn fiber, to produce more ethanol by hydrolyzing and fermenting carbohydrates in this lignocellulosic co-product. Copyright 2010 Elsevier Ltd. All rights reserved.

The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients

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Carolina Sousa

2013-10-01

Full Text Available A strict gluten-free diet (GFD is the only currently available therapeutic treatment for patients with celiac disease, an autoimmune disorder of the small intestine associated with a permanent intolerance to gluten proteins. The complete elimination of gluten proteins contained in cereals from the diet is the key to celiac disease management. However, this generates numerous social and economic repercussions due to the ubiquity of gluten in foods. The research presented in this review focuses on the current status of alternative cereals and pseudocereals and their derivatives obtained by natural selection, breeding programs and transgenic or enzymatic technology, potential tolerated by celiac people. Finally, we describe several strategies for detoxification of dietary gluten. These included enzymatic cleavage of gliadin fragment by Prolyl endopeptidases (PEPs from different organisms, degradation of toxic peptides by germinating cereal enzymes and transamidation of cereal flours. This information can be used to search for and develop cereals with the baking and nutritional qualities of toxic cereals, but which do not exacerbate this condition.

A whole cell biocatalyst for cellulosic ethanol production from dilute acid-pretreated corn stover hydrolyzates

Energy Technology Data Exchange (ETDEWEB)

Ryu, Seunghyun; Karim, Muhammad Nazmul [Texas Tech Univ., Lubbock, TX (United States). Dept. of Chemical Engineering

2011-08-15

In this research, a recombinant whole cell biocatalyst was developed by expressing three cellulases from Clostridium cellulolyticum - endoglucanase (Cel5A), exoglucanase (Cel9E), and {beta}-glucosidase - on the surface of the Escherichia coli LY01. The modified strain is identified as LY01/pRE1H-AEB. The cellulases were displayed on the surface of the cell by fusing with an anchor protein, PgsA. The developed whole cell biocatalyst was used for single-step ethanol fermentation using the phosphoric acid-swollen cellulose (PASC) and the dilute acid-pretreated corn stover. Ethanol production was 3.59 {+-} 0.15 g/L using 10 g/L of PASC, which corresponds to a theoretical yield of 95.4 {+-} 0.15%. Ethanol production was 0.30 {+-} 0.02 g/L when 1 g/L equivalent of glucose in the cellulosic fraction of the dilute sulfuric acid-pretreated corn stover (PCS) was fermented for 84 h. A total of 0.71 {+-} 0.12 g/L ethanol was produced in 48 h when the PCS was fermented in the simultaneous saccharification and co-fermentation mode using the hemicellulosic (1 g/L of total soluble sugar) and as well as the cellulosic (1 g/L of glucose equivalent) parts of PCS. In a control experiment, 0.48 g/L ethanol was obtained from 1 g/L of hemicellulosic PCS. It was concluded that the whole cell biocatalyst could convert both cellulosic and hemicellulosic substrates into ethanol in a single reactor. The developed C. cellulolyticum-E. coli whole cell biocatalyst also overcame the incompatible temperature problem of the frequently reported fungal-yeast systems. (orig.)

Dietary gluten reduces the number of intestinal regulatory T cells in mice

DEFF Research Database (Denmark)

Ejsing-Duun, Maria; Josephsen, Jytte; Aasted, Bent

2008-01-01

It is well established that gluten-free diet reduces the incidence of type 1 diabetes mellitus (T1D) in non-obese diabetic (NOD) mice, though the mechanism is not known. However, regulatory T cells (Treg) are likely to play an important role. Also, it is known that dietary gluten induces...... of female NOD and BALB / c mice of 3 week old were fed either a gluten-free diet or a standard diet. Lactococcus garvieae or saline water was administered per oral to one of each dietary group. Spleen and Peyer's patches were sampled from BALB / c mice for flow cytometric monitoring of IL-10 and Treg. NOD...... mice were diagnosed diabetic with blood glucose level >12 mmol / l. Dietary gluten significantly decreased the occurrence of Tregs by 10-15% (P diet. These results and the diabetes incidence were independent of the gluten-induced bacterial factor...

Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu D1 locus.

Science.gov (United States)

Mohan, Devinder; Gupta, Raj Kumar

2015-07-01

High yielding genotypes differing for high molecular weight glutenin subunits at Glu D1 locus in national wheat programme of India were examined for bread loaf volume, gluten and protein contents, gluten strength, gluten index and protein-gluten ratio. Number of superior bread quality genotypes in four agro-climatically diverse zones of Indian plains was comparable in both categories of wheat i.e., 5 + 10 and 2 + 12. There wasn't any difference in average bread loaf volume and grain protein content either. 5 + 10 wheats showed better gluten strength and their gluten quality was also superior in the zones where protein content was high. 2 + 10 wheats exerted more gluten due to better protein-gluten ratio. Good bread making in 5 + 10 was derived by better gluten strength and also gluten quality in certain regions but bread quality in 2 + 12 wheats was channelized through higher gluten content as they were more efficient in extracting gluten from per unit protein. Difference in route to bread quality was apparent as gluten content and gluten strength were the key gluten attributes in 5 + 10 whereas protein content and gluten index were prominent in 2 + 12 types. Unlike 2 + 12, there was a ceiling in gluten harvest of 5 + 10 wheats as higher protein failed to deliver more gluten after some limit.

Detection of gluten immunogenic peptides in the urine of patients with coeliac disease reveals transgressions in the gluten-free diet and incomplete mucosal healing.

Science.gov (United States)

Moreno, María de Lourdes; Cebolla, Ángel; Muñoz-Suano, Alba; Carrillo-Carrion, Carolina; Comino, Isabel; Pizarro, Ángeles; León, Francisco; Rodríguez-Herrera, Alfonso; Sousa, Carolina

2017-02-01

Gluten-free diet (GFD) is the only management for coeliac disease (CD). Available methods to assess GFD compliance are insufficiently sensitive to detect occasional dietary transgressions that may cause gut mucosal damage. We aimed to develop a method to determine gluten intake and monitor GFD compliance in patients with CD and to evaluate its correlation with mucosal damage. Urine samples of 76 healthy subjects and 58 patients with CD subjected to different gluten dietary conditions were collected. A lateral flow test (LFT) with the highly sensitive and specific G12 monoclonal antibody for the most dominant gluten immunogenic peptides (GIP) and a LFT reader were used to quantify GIP in solid-phase extracted urines. GIP were detectable in concentrated urines from healthy individuals previously subjected to GFD as early as 4-6 h after single gluten intake, and remained detectable for 1-2 days. The urine assay revealed infringement of the GFD in about 50% of the patients. Analysis of duodenal biopsies revealed that most of patients with CD (89%) with no villous atrophy had no detectable GIP in urine, while all patients with quantifiable GIP in urine showed incomplete intestinal mucosa recovery. GIP are detected in urine after gluten consumption, enabling a new and non-invasive method to monitor GFD compliance and transgressions. The method was sensitive, specific and simple enough to be convenient for clinical monitoring of patients with CD as well as for basic and clinical research applications including drug development. NCT02344758. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Learn about gluten-free diets

Science.gov (United States)

... gluten-free, including: Fruits and vegetables Meat, fish, poultry, and eggs Beans Nuts and seeds Dairy products ... including frozen foods, soups, and rice mixes Salad dressings, sauces, marinades, and gravies Some candies, licorice Some ...

The Gluten-Free Diet: Can Oats and Wheat Starch Be Part of It?

Science.gov (United States)

Poley, J Rainer

2017-01-01

Objective and Conclusion: Uncertainty still exists about the use of oats and wheat starch as part of a gluten-free diet in patients with celiac disease (CD). This review should help to clarify the issues at hand. Whereas uncontaminated (from gluten/gliadin) oats and oats from cultivars not containing celiac-activating sequences of proline and glutamine can be used without risk of intestinal damage, wheat starch should not be used, unless it is free of gluten-that is, deglutinized-because even small amounts of gluten over time are able to induce small intestinal mucosal damage.

Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins

Science.gov (United States)

Proanthocyanidins (PA) crosslink wheat gluten, increasing its polymer size and strength. However, precise mechanisms behind these interactions are unknown. This study used PA of different MW profiles (mDP 8.3 and 19.5) to investigate the interactions involved in PA polymerization of gluten. The high...

Evaluation of commercial gluten-free foods from the Brazilian market

Science.gov (United States)

In addition to Celiac Disease, there are other gluten related disorders classified according to immunological response, e.g. autoimmune, allergic and sensitivity (non-autoimmune and non-allergic). In all cases, the only effective therapy is strict adherence to a gluten free diet, which consists of a...

Living with coeliac disease and a gluten-free diet: a Canadian perspective.

Science.gov (United States)

Zarkadas, M; Dubois, S; MacIsaac, K; Cantin, I; Rashid, M; Roberts, K C; La Vieille, S; Godefroy, S; Pulido, O M

2013-02-01

Strict adherence to a gluten-free diet is the only treatment for coeliac disease. The gluten-free diet is complex, costly and impacts on all activities involving food, making it difficult to maintain for a lifetime. The purpose of this cross-sectional study was to evaluate the difficulties experienced, the strategies used and the emotional impact of following a gluten-free diet among Canadians with coeliac disease. A questionnaire was mailed to all members (n = 10 693) of both the Canadian Celiac Association and the Fondation québécoise de la maladie cœliaque in 2008. The overall response rate was 72%. Results are presented for the 5912 respondents (≥18 years) reporting biopsy-confirmed coeliac disease and/or dermatitis herpetiformis. Two-thirds never intentionally consumed gluten. Women reported significantly greater emotional responses to a gluten-free diet but, with time, were more accepting of it than men. Difficulties and negative emotions were experienced less frequently by those on the diet for >5 years, although food labelling and eating away from home remained very problematic. Frustration and isolation because of the diet were the most common negative emotions experienced. The present study quantifies the difficulties experienced, the strategies used and the emotional impact of following a gluten-free diet. It highlights the need to improve the training and education of dietitians, other health providers and the food service industry workers about coeliac disease and a gluten-free diet, with the aim of better helping individuals improve their adherence to a gluten-free diet and their quality of life. © 2012 Canadian Celiac Association and Food Directorate Health Canada Journal of Human Nutrition and Dietetics © 2012 The British Dietetic Association Ltd.

Re-challenge Studies in Non-celiac Gluten Sensitivity: A Systematic Review and Meta-Analysis

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Elena Lionetti

2017-09-01

Full Text Available Background: Non-celiac gluten sensitivity (NCGS is a clinical entity characterized by intestinal and/or extra-intestinal symptoms related to the ingestion of gluten in individuals that are not affected by either celiac disease (CD or wheat allergy (WA. Since we do not have specific biomarkers for NCGS, the diagnosis is based on the evidence of a clear relationship between the ingestion of gluten (re-challenge and clinical symptoms, after a remission during the gluten-free diet (GFD. Several re-challenge studies have been published so far to evaluate the real prevalence of NCGS, reporting conflicting results. In the present article, we provide a systematic review with meta-analysis of the existing literature on re-challenge studies to evaluate prevalence figures of NCGS after re-challenge procedures.Methods: All clinical trials performing a gluten re-challenge with or without a placebo control in patients with a suspected diagnosis of NCGS were included. Search results were limited to studies published in English language. No publication date or publication status restrictions were imposed.Results: Eleven studies were included in the meta-analysis. There was a considerable heterogeneity related to different sample size, type, and amount of gluten administered, duration of challenge and different type of placebo. The overall pooled percentage of patients with a diagnosis of NCGS relapsing after a gluten challenge was 30%, ranging between 7 and 77%. The meta-analysis showed a not significant relative risk (RR of relapse after gluten challenge as compared to placebo (RR = 0.4; 95% CI = −0.15–0.9; p = 0.16. The overall pooled percentage of patients with a diagnosis of NCGS relapsing after a gluten challenge performed according to the recent Salerno criteria was significantly higher as compared to the percentage of patients relapsing after placebo (40 vs. 24%; p = 0.003, with a significant RR of relapse after gluten challenge as compared to

EVALUATION OF SUGARCANE BAGASSE ACID HYDROLYZATE TREATMENTS FOR XYLITOL PRODUCTION

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P.V. GURGEL

1998-09-01

Full Text Available Acid sugarcane bagasse hydrolyzate was submitted to pH shifts in order to remove toxic compounds from the medium. The hydrolyzate was treated with bases containing mono-, di- or tri-valent cations and H2SO4, and its performance as a fermentation medium was evaluated by the production of xylitol by Candida guilliermondii FTI 20037. The use of bases containing mono-valent cations was not an efficient method of detoxification, and the use of a tri-valent cation did not show any detectable improvement in detoxification. The treated hydrolyzate recovery (in volume is greatly affected by the utilized base. Treatment using Al(OH3 and NaOH showed the best hydrolyzate recovery (87.5%, while the others presented a recovery of about 45% of the original hydrolyzate volume. Considering the whole process, best results were achieved by treatment using Al(OH3 and NaOH which allowed 0.55 g of xylitol produced from each gram of xylose in the raw hydrolyzate.

Partially hydrolyzed guar gum as a potential prebiotic source.

Science.gov (United States)

Mudgil, Deepak; Barak, Sheweta; Patel, Ami; Shah, Nihir

2018-06-01

Guar galactomannan was enzymatically hydrolyzed to obtain partially hydrolyzed guar gum which can be utilized as prebiotic source. In present study, growth of probiotics (Lactic Acid Bacteria strains) were studied with glucose, partially hydrolyzed guar gum and native guar gum. All the six strains were galactose &/or mannose positive using the API CHl 50 test. Almost all these strains showed an ability to assimilate partially hydrolyzed guar gum with respect to increase in optical density and viable cell count with concomitant decrease in the pH of the growth medium. Streptococcus thermophilus MD2 exhibited higher growth (7.78 log cfu/ml) while P. parvulus AI1 showed comparatively less growth (7.24 log cfu/ml) as compared to used lactobacillus and Weissella strains. Outcomes of the current study suggest that partially hydrolyzed guar can be considered as potential prebiotic compound that may further stimulate the growth of potentially probiotic bacteria or native gut microflora. Copyright © 2018 Elsevier B.V. All rights reserved.

The immunopathogenesis of celiac disease reveals possible therapies beyond the gluten-free diet.

Science.gov (United States)

McAllister, Christopher S; Kagnoff, Martin F

2012-07-01

Celiac disease is a T cell-mediated autoimmune inflammatory disease of the small intestine that is activated by gluten. The diagnosis of celiac disease is challenging as patients display a wide range of symptoms and some are asymptomatic. A lifelong gluten-free diet is the only currently approved treatment of celiac disease. Although the diet is safe and effective, the compliance rates and patient acceptance vary. Furthermore, many patients treated with a gluten-free diet continue to be mildly to severely symptomatic with persistent histological abnormalities, and a small number of patients develop refractory celiac disease. New therapeutic adjuncts and potential alternatives to the gluten-free diet could improve the treatment options for these patients. Advances in understanding the immunopathogenesis of celiac disease have suggested several types of therapeutic strategies that may augment or supplant the gluten-free diet. Some of these strategies attempt to decrease the immunogenicity of gluten-containing grains by manipulating the grain itself or by using oral enzymes to break down immunogenic peptides that normally remain intact during digestion. Other strategies focus on preventing the absorption of these peptides, preventing tissue transglutaminase from rendering gluten peptides more immunogenic, or inhibiting their binding to celiac disease-specific antigen-presenting molecules. Strategies that limit T cell migration to the small intestine or that reestablish mucosal homeostasis and tolerance to gluten antigens are also being explored. Additionally, it is vital to develop new therapeutic options for refractory celiac disease patients. This review highlights therapeutic strategies that may ultimately improve the health and well-being of individuals with celiac disease.

Treatment of both native and deamidated gluten peptides with an endo-peptidase from Aspergillus niger prevents stimulation of gut-derived gluten-reactive T cells from either children or adults with celiac disease

DEFF Research Database (Denmark)

Toft-Hansen, Henrik; Rasmussen, Karina Søndergård; Nielsen, Anne Staal

2014-01-01

the proliferative response by a gluten-specific CD4+ T cell clone and seven gluten-reactive T cell lines to protease-digested gluten peptides. A proline-specific endo-peptidase from Aspergillus niger (AnP2), was particularly efficient at diminishing proliferation after stimulation with cleaved antigen, and could...

IPR CATUARA TM – new cultivar of high gluten wheat

Directory of Open Access Journals (Sweden)

Carlos Roberto Riede

2015-03-01

Full Text Available The wheat cultivar IPR Catuara TM, obtained from a cross between the line LD 975 and the cultivar IPR 85, exhibits high gluten strength, which will allow the milling industry to supplement flours from wheats with weaker gluten strength, resulting in better quality products for the final consumer.

The everyday life of adolescent coeliacs: issues of importance for compliance with the gluten-free diet.

Science.gov (United States)

Olsson, C; Hörnell, A; Ivarsson, A; Sydner, Y M

2008-08-01

Noncompliance with the gluten-free diet is often reported among adolescents with coeliac disease. However, knowledge is limited regarding their own perspectives and experiences of managing the disease and the prescription of a gluten-free diet. The aim of this study was to explore how adolescents with coeliac disease perceive and manage their everyday lives in relation to a gluten-free diet. In total, 47 adolescents with coeliac disease, divided into 10 focus groups, were interviewed. In the qualitative analysis, themes emerged to illustrate and explain the adolescents' own perspectives on life with a gluten-free diet. The probability of compliance with the gluten-free diet was comprised by insufficient knowledge of significant others, problems with the availability and sensory acceptance of gluten-free food, insufficient social support and their perceived dietary deviance. Three different approaches to the gluten-free diet emerged: compliers, occasional noncompliers, and noncompliers. Each approach, as a coping strategy, was rational in the sense that it represented the adolescents' differing views of everyday life with coeliac disease and a prescription of a gluten-free diet. dolescents with coeliac disease experience various dilemmas related to the gluten-free diet. The study demonstrated unmet needs and implies empowerment strategies for optimum clinical outcomes.

Maize Prolamins Could Induce a Gluten-Like Cellular Immune Response in Some Celiac Disease Patients

Science.gov (United States)

Ortiz-Sánchez, Juan P.; Cabrera-Chávez, Francisco; Calderón de la Barca, Ana M.

2013-01-01

Celiac disease (CD) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for CD is a strict lifelong gluten-free diet. However, in some CD patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory CD or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some CD patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet. PMID:24152750

Effect of storage time and temperature on the rheological and microstructural properties of gluten

NARCIS (Netherlands)

Nicolas, Y.; Smit, R.J.M.; van Aalst, H.; Esselink, F.J.; Weegels, P.L.; Agterof, W.G.M.

2003-01-01

To investigate the effects of frozen storage on the rheological and microstructural properties of gluten, two model systems were investigated: System A, gluten and water; System B, gluten, water, and NaCl. The storage time was varied from 1 to 16 weeks and the storage temperature was varied from -5

IMAGE ANALYSIS OF BREAD CRUMB STRUCTURE IN RELATION TO GLUTEN STRENGTH OF WHEAT

Directory of Open Access Journals (Sweden)

D. Magdić

2006-06-01

Full Text Available The objective of this study was to determine bread slice medium part properties in relation to quality parameters with a focus on gluten strength. Since sensory evaluation of bread is time consuming, expensive and subjective in nature, computerized image analysis was applied as objective method of bread crumb quality evaluation. Gluten Index method was applied as fast and reliable tool for defining gluten strength of wheat. Significant (P90 Ana, Demetra, Klara, Srpanjka and Divana have shown trend to give unequal and bigger crumb grains while cultivars Golubica, Barbara, Žitarka, Kata and Sana with optimal gluten strength (GI= 60-90 have shown finer and uniform crumb grain.

Motives for adherence to a gluten-free diet: a qualitative investigation involving adults with coeliac disease.

Science.gov (United States)

Dowd, A J; Tamminen, K A; Jung, M E; Case, S; McEwan, D; Beauchamp, M R

2014-12-01

Currently , the only treatment for coeliac disease is life long adherence to a strict gluten-free diet. Strict adherence to a gluten-free diet is challenging, with recent reports suggesting that adherence rates range from 42% to 91%. The present study aimed to: (i) identify motives for adhering to a gluten-free diet and (ii) explore factors implicated in adherence and non-adherence behaviour in terms of accidental and purposeful gluten consumption among adults with coeliac disease. Two hundred and three adults with coeliac disease completed an online questionnaire. Using a qualitative design, relationships were examined between reported adherence and motivation to follow a gluten-free diet, as well as the onset, duration and severity of symptoms. Feelings of desperation (‘hitting rock bottom’) and needing to gain or lose weight were associated with the strictest adherence to a gluten-free diet. Participants who accidentally consumed gluten over the past week developed symptoms the most quickly and reported the most pain over the past 6 months. Participants who consumed gluten on purpose over the past week reported a shorter duration of symptoms and less pain over the past 6 months. Hitting rock bottom and needing to gain or lose weight were factors associated with the strictest adherence, when considered in the context of both accidental and purposeful gluten consumption. Future research is warranted to develop resources to help people with coeliac disease follow a strict gluten-free diet.

Balancing consumer protection and scientific integrity in the face of uncertainty: the example of gluten-free foods.

Science.gov (United States)

McCabe, Margaret Sova

2010-01-01

In 2009, gluten-free foods were not only "hot" in the marketplace, several countries, including the United States, continued efforts to define gluten-free and appropriate labeling parameters. The regulatory process illuminates how difficult regulations based on safe scientific thresholds can be for regulators, manufacturers and consumers. This article analyzes the gluten-free regulatory landscape, challenges to defining a safe gluten threshold, and how consumers might need more label information beyond the term "gluten-free." The article includes an overview of international gluten-free regulations, the Food and Drug Administration (FDA) rulemaking process, and issues for consumers.

Double-Blind Randomized Clinical Trial: Gluten versus Placebo Rechallenge in Patients with Lymphocytic Enteritis and Suspected Celiac Disease.

Directory of Open Access Journals (Sweden)

Mercè Rosinach

Full Text Available The role of gluten as a trigger of symptoms in non-coeliac gluten sensitivity has been questioned.To demonstrate that gluten is the trigger of symptoms in a subgroup of patients fulfilling the diagnostic criteria for non-coeliac gluten sensitivity (NCGS, which presented with lymphocytic enteritis, positive celiac genetics and negative celiac serology.Double-blind randomized clinical trial of gluten vs placebo rechallenge.>18 years of age, HLA-DQ2/8+, negative coeliac serology and gluten-dependent lymphocytic enteritis, and GI symptoms, with clinical and histological remission at inclusion. Eighteen patients were randomised: 11 gluten (20 g/day and 7 placebo. Clinical symptoms, quality of life (GIQLI, and presence of gamma/delta+ cells and transglutaminase deposits were evaluated.91% of patients had clinical relapse during gluten challenge versus 28.5% after placebo (p = 0.01. Clinical scores and GIQLI worsened after gluten but not after placebo (p<0.01. The presence of coeliac tissue markers at baseline biopsy on a gluten-free diet allowed classifying 9 out of the 18 (50% patients as having probable 'coeliac lite' disease.This proof-of-concept study indicates that gluten is the trigger of symptoms in a subgroup of patients fulfilling the diagnostic criteria for NCGS. They were characterized by positive celiac genetics, lymphocytic enteritis, and clinical and histological remission after a gluten-free diet.ClinicalTrials.gov NCT02472704.

Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation.

Science.gov (United States)

Charve, Joséphine; Manganiello, Sonia; Glabasnia, Arne

2018-02-28

Corn sauce, an ingredient obtained from the fermentation of enzymatically hydrolyzed corn starch and used in culinary applications to provide savory taste, was investigated in this study. The links between its sensory properties and taste compounds were assessed using a combination of analytical and sensory approaches. The analyses revealed that glutamic acid, sodium chloride, and acetic acid were the most abundant compounds, but they could not explain entirely the savory taste. The addition of other compounds, found at subthreshold concentrations (alanine, glutamyl peptides, and one Amadori compound), contributed partly to close the sensory gap between the re-engineered sample and the original product. Further chemical breakdown, by a sensory-guided fractionation approach, led to the isolation of two fractions with taste-modulating effects. Analyses by mass spectrometry and nuclear magnetic resonance showed that the fractions contained glutamyl peptides, pyroglutamic acid, glutamic acid, valine, N-formyl-glutamic acid, and N-acetyl-glutamine.

Modification of wheat gluten with citric acid to produce superabsorbent materials

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Wheat gluten was reacted with citric acid to produce natural superabsorbent materials able to absorb up to 78 times its weight in water. The properties of the modified gluten samples were characterized using Fourier Transform Infra-red (FTIR) spectroscopy, thermogravimetric analysis, and water uptak...

Prevalence and Characterization of Self-Reported Gluten Sensitivity in The Netherlands

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Tom van Gils

2016-11-01

Full Text Available Background: A growing number of individuals reports symptoms related to the ingestion of gluten-containing food in the absence of celiac disease. Yet the actual prevalence is not well established. Methods: Between April 2015 and March 2016, unselected adults visiting marketplaces, dental practices and a university in The Netherlands were asked to complete a modified validated questionnaire for self-reported gluten sensitivity (srGS. Results: Among the 785 adults enquired, two had celiac disease. Forty-nine (6.2% reported symptoms related to the ingestion of gluten-containing food. These individuals were younger, predominantly female and lived more frequently in urban regions compared with the other respondents. Symptoms reported included bloating (74%, abdominal discomfort (49% and flatulence (47%. A total of 23 (47% srGS individuals reported having had tried a gluten-free or gluten-restricted diet. Abdominal discomfort related to fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP-containing food was more often reported in srGS individuals compared with the other respondents (73.5% vs. 21.7%, p < 0.001. Conclusion: Self-reported GS is common in The Netherlands, especially in younger individuals, females and urban regions, although the prevalence was lower than in a comparable recent UK study. It cannot be excluded that FODMAPs are in part responsible for these symptoms.

Effects of Hofmeister salt series on gluten network formation: Part I. Cation series.

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Tuhumury, H C D; Small, D M; Day, L

2016-12-01

Different cationic salts were used to investigate the effects of the Hofmeister salt series on gluten network formation. The effects of cationic salts on wheat flour dough mixing properties, the rheological and the chemical properties of the gluten extracted from the dough with different respective salts, were investigated. The specific influence of different cationic salts on the gluten structure formation during dough mixing, compared to the sodium ion, were determined. The effects of different cations on dough and gluten of different flours mostly followed the Hofmeister series (NH4(+), K(+), Na(+), Mg(2+) and Ca(2+)). The impacts of cations on gluten structure and dough rheology at levels tested were relatively small. Therefore, the replacement of sodium from a technological standpoint is possible, particularly by monovalent cations such as NH4(+), or K(+). However the levels of replacement need to take into account sensory attributes of the cationic salts. Copyright © 2016 Elsevier Ltd. All rights reserved.

Starch Spherulites Prepared by a Combination of Enzymatic and Acid Hydrolysis of Normal Corn Starch.

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Shang, Yaqian; Chao, Chen; Yu, Jinglin; Copeland, Les; Wang, Shuo; Wang, Shujun

2018-06-13

This paper describes a new method to prepare spherulites from normal corn starch by a combination of enzymatic (mixtures of α-amylase and amyloglucosidase) and acid hydrolysis followed by recrystallization of the hydrolyzed products. The resulting spherulites contained a higher proportion of chains with a degree of polymerization (DP) of 6-12 and a lower proportion of chains with DP of 25-36, compared to those of native starch. The spherulites had an even particle size of about 2 μm and a typical B-type crystallinity. The amounts of long- and short-range molecular order of double helices in starch spherulites were larger, but the quality of starch crystallites was poorer, compared to that of native starch. This study showed an efficient method for preparing starch spherulites with uniform granule morphology and small particle size from normal corn starch. The ratios of α-amylase and amyloglucosidase in enzymatic hydrolysis had little effect on the structure of the starch spherulites.

Living gluten-free: adherence, knowledge, lifestyle adaptations and feelings towards a gluten-free diet.

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Silvester, J A; Weiten, D; Graff, L A; Walker, J R; Duerksen, D R

2016-06-01

A gluten-free diet (GFD) requires tremendous dedication, involving substantive changes to diet and lifestyle that may have a significant impact upon quality of life. The present study aimed io assess dietary adherence, knowledge of a GFD, and the emotional and lifestyle impact of a GFD. Community dwelling adults following a GFD completed a questionnaire with items related to reasons for avoiding gluten, diagnostic testing, GFD adherence, knowledge and sources of information about a GFD, the Work and Social Adjustment Scale, and the effect of a GFD diet on lifestyle, feelings and behaviours. Strict GFD adherence among the 222 coeliac disease (CD) patients was 56%. Non-CD individuals (n = 38) were more likely to intentionally ingest gluten (odds ratio = 3.7; 95% confidence interval = 1.4-9.4). The adverse impact of a GFD was modest but most pronounced in the social domain. Eating shifted from the public to the domestic sphere and there were feelings of social isolation. Affective responses reflected resilience because acceptance and relief were experienced more commonly than anxiety or anger. Non-CD respondents were less knowledgeable and less likely to consult health professionals. They experienced less anger and depression and greater pleasure in eating than CD respondents. The findings obtained in the present suggest there is good potential for positive adaptation to the demands of a GFD; nevertheless, there is a measurable degree of social impairment that merits further study. The GFD may be a viable treatment option for conditions other than CD; however, education strategies regarding the need for diagnostic testing to exclude CD are required. © 2015 The British Dietetic Association Ltd.

Recent developments in gluten-free bread baking approaches: a review

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Kun WANG

Full Text Available Abstract Celiac disease (CD is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids, additives, innovative techniques, and their combinations.

Prediction of adherence to a gluten-free diet using protection motivation theory among adults with coeliac disease.

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Dowd, A J; Jung, M E; Chen, M Y; Beauchamp, M R

2016-06-01

Coeliac disease is a chronic autoimmune disease that requires strict adherence to a gluten-free diet. However, strict adherence to a gluten-free diet is difficult, with findings from a recent review suggesting that up to 42% of individuals with coeliac disease do not eat a strict gluten-free diet. The present study aimed to examine psychosocial predictors of adherence (purposeful and accidental) to a gluten-free diet among adults with coeliac disease over a 1-month period. In this longitudinal study, 212 North American adults with coeliac disease completed online questionnaires at two time points, baseline and 1 month later. The results revealed that intentions partially mediated the effects of symptom severity, self-regulatory efficacy, planning and knowledge on purposeful gluten consumption. Intentions did not mediate the effects of severity, response cost, self-regulatory efficacy, planning and knowledge for accidental gluten consumption but, interestingly, self-regulatory efficacy directly predicted fewer accidental incidents of gluten-consumption. These findings delineate the differential psychological processes in understanding accidental and purposeful gluten consumption among adults with coeliac disease and emphasise the importance of bolstering self-regulatory efficacy beliefs to prevent accidental and purposeful consumption of gluten. © 2015 The British Dietetic Association Ltd.

Small- bowel mucosal changes and antibody responses after low- and moderate-dose gluten challenge in celiac disease

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Lähdeaho Marja-Leena

2011-11-01

Full Text Available Abstract Background Due to the restrictive nature of a gluten-free diet, celiac patients are looking for alternative therapies. While drug-development programs include gluten challenges, knowledge regarding the duration of gluten challenge and gluten dosage is insufficient. We challenged adult celiac patients with gluten with a view to assessing the amount needed to cause some small-bowel mucosal deterioration. Methods Twenty-five celiac disease adults were challenged with low (1-3 g or moderate (3-5g doses of gluten daily for 12 weeks. Symptoms, small-bowel morphology, densities of CD3+ intraepithelial lymphocytes (IELs and celiac serology were determined. Results Both moderate and low amounts of gluten induced small-bowel morphological damage in 67% of celiac patients. Moderate gluten doses also triggered mucosal inflammation and more gastrointestinal symptoms leading to premature withdrawals in seven cases. In 22% of those who developed significant small- intestinal damage, symptoms remained absent. Celiac antibodies seroconverted in 43% of the patients. Conclusions Low amounts of gluten can also cause significant mucosal deterioration in the majority of the patients. As there are always some celiac disease patients who will not respond within these conditions, sample sizes must be sufficiently large to attain to statistical power in analysis.

Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food.

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Wouters, Arno G B; Rombouts, Ine; Lagrain, Bert; Delcour, Jan A

2016-02-01

There is a growing interest in texturally and nutritionally satisfying vegetable alternatives to meat. Wheat gluten proteins have unique functional properties but a poor nutritional value in comparison to animal proteins. This study investigated the potential of egg white and bovine milk casein with well-balanced amino acid composition to increase the quality of wheat gluten-based protein-rich foods. Heating a wheat gluten (51.4 g)-water (100.0 mL) blend for 120 min at 100 °C increased its firmness less than heating a wheat gluten (33.0 g)-freeze-dried egg white (16.8 g)-water (100.0 mL) blend. In contrast, the addition of casein to the gluten-water blend negatively impacted firmness after heating. Firmness was correlated with loss of protein extractability in sodium dodecyl sulfate containing medium during heating, which was higher with egg white than with casein. Even more, heat-induced polymerization of the gluten-water blend with egg white but not with casein was greater than expected from the losses in extractability of gluten and egg white on their own. Structure formation was favored by mixing gluten with egg white but not with casein. These observations were linked to the intrinsic polymerization behavior of egg white and casein, but also to their interaction with gluten. Thus not all nutritionally suitable proteins can be used for enrichment of gluten-based protein-rich foods. © 2015 Society of Chemical Industry.

Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins

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Schalk, Kathrin; Koehler, Peter

2018-01-01

Celiac disease (CD) is an inflammatory disorder of the upper small intestine caused by the ingestion of storage proteins (prolamins and glutelins) from wheat, barley, rye, and, in rare cases, oats. CD patients need to follow a gluten-free diet by consuming gluten-free products with gluten contents of less than 20 mg/kg. Currently, the recommended method for the quantitative determination of gluten is an enzyme-linked immunosorbent assay (ELISA) based on the R5 monoclonal antibody. Because the R5 ELISA mostly detects the prolamin fraction of gluten, a new independent method is required to detect prolamins as well as glutelins. This paper presents the development of a method to quantitate 16 wheat marker peptides derived from all wheat gluten protein types by liquid chromatography tandem mass spectrometry (LC-MS/MS) in the multiple reaction monitoring mode. The quantitation of each marker peptide in the chymotryptic digest of a defined amount of the respective reference wheat protein type resulted in peptide-specific yields. This enabled the conversion of peptide into protein type concentrations. Gluten contents were expressed as sum of all determined protein type concentrations. This new method was applied to quantitate gluten in wheat starches and compared to R5 ELISA and gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD), which resulted in a strong correlation between LC-MS/MS and the other two methods. PMID:29425234

Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins.

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Kathrin Schalk

Full Text Available Celiac disease (CD is an inflammatory disorder of the upper small intestine caused by the ingestion of storage proteins (prolamins and glutelins from wheat, barley, rye, and, in rare cases, oats. CD patients need to follow a gluten-free diet by consuming gluten-free products with gluten contents of less than 20 mg/kg. Currently, the recommended method for the quantitative determination of gluten is an enzyme-linked immunosorbent assay (ELISA based on the R5 monoclonal antibody. Because the R5 ELISA mostly detects the prolamin fraction of gluten, a new independent method is required to detect prolamins as well as glutelins. This paper presents the development of a method to quantitate 16 wheat marker peptides derived from all wheat gluten protein types by liquid chromatography tandem mass spectrometry (LC-MS/MS in the multiple reaction monitoring mode. The quantitation of each marker peptide in the chymotryptic digest of a defined amount of the respective reference wheat protein type resulted in peptide-specific yields. This enabled the conversion of peptide into protein type concentrations. Gluten contents were expressed as sum of all determined protein type concentrations. This new method was applied to quantitate gluten in wheat starches and compared to R5 ELISA and gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD, which resulted in a strong correlation between LC-MS/MS and the other two methods.

The effects of nitrogen nutrition and glutenin composition on the gluten quality in wheat genotypes

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NIKOLA HRISTOV

2010-03-01

Full Text Available The effect of nitrogen nutrition treatments on the gluten content and some quality parameters of eight winter wheat cultivars has been studied. Six different nitrogen rates were applied (0, 60, 90, 120, 150 and 180 kg N ha-1 to wheat cultivars chosen according to the structure of their high molecular weight glutenin subunits (HMW-GS at the Glu-D1 locus. Four genotypes with HMW-GS 2 + 12 and another four with HMW-GS 5 + 10 were used in the study. The analysis of gluten quality involved the wet gluten content and rheological properties determined by the sensory and instrumental methods (“Instron 4301”. It was determined that in all the cultivars the wet gluten content increased significantly (P < 0.05 in parallel with N rate increase. The cultivars reacted differently regarding their wet gluten rheological properties. Libellula, a cultivar with poor bread making quality (HMW-GS 2 + 12, did not react to different N rates. Sremica, a cultivar with excellent bread making quality (HMW-GS 5 + 10, reduced its gluten quality as the N rate increased. The values obtained by the instrumental method “Instron 4301” at 90% wet gluten compression varied widely (from 0.002 to 0.041 kN. The increase of N fertilizer rate was significantly positively correlated (r2 = 0.811 with the wet gluten content and strength in the cultivars with HMW-GS 5+10.

Variable selection based near infrared spectroscopy quantitative and qualitative analysis on wheat wet gluten

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Lü, Chengxu; Jiang, Xunpeng; Zhou, Xingfan; Zhang, Yinqiao; Zhang, Naiqian; Wei, Chongfeng; Mao, Wenhua

2017-10-01

Wet gluten is a useful quality indicator for wheat, and short wave near infrared spectroscopy (NIRS) is a high performance technique with the advantage of economic rapid and nondestructive test. To study the feasibility of short wave NIRS analyzing wet gluten directly from wheat seed, 54 representative wheat seed samples were collected and scanned by spectrometer. 8 spectral pretreatment method and genetic algorithm (GA) variable selection method were used to optimize analysis. Both quantitative and qualitative model of wet gluten were built by partial least squares regression and discriminate analysis. For quantitative analysis, normalization is the optimized pretreatment method, 17 wet gluten sensitive variables are selected by GA, and GA model performs a better result than that of all variable model, with R2V=0.88, and RMSEV=1.47. For qualitative analysis, automatic weighted least squares baseline is the optimized pretreatment method, all variable models perform better results than those of GA models. The correct classification rates of 3 class of 30% wet gluten content are 95.45, 84.52, and 90.00%, respectively. The short wave NIRS technique shows potential for both quantitative and qualitative analysis of wet gluten for wheat seed.

Gluten, pills and talk : assessing emergent technologies from a patients'perspective

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Veen, M.

2011-01-01

How can research in the area of celiac disease take patients into account? Celiac disease is an intolerance for gluten, for which a lifelong gluten-free diet is the only treatment currently available. The aim of this thesis is to gain insight into the everyday life of patients, so as to better align

Comparison of the Effects of Thermal Pretreatment, Steam Explosion and Ultrasonic Disintegration on Digestibility of Corn Stover

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Andras Dallos

2016-06-01

Full Text Available The energy demand of the corn-based bioethanol production could be reduced using the agricultural byproducts as bioenergy feedstock for biogas digesters. The release of lignocellulosic material and therefore the acceleration of degradation processes can be achieved using thermal and mechanical pretreatments, which assist to hydrolyze the cell walls and speed the solubilization of biopolymers in biogas feedstock. This study is focused on liquid hot water, steam explosion and ultrasonic pretreatments of corn stover. The scientific contribution of this paper is a comprehensive comparison of the performance of the pretreatments by fast analytical, biochemical, anaerobic digestibility and biomethane potential tests, extended by energy consumptions and energy balance calculations.The effectiveness of pretreatments was evaluated by means of soluble chemical oxygen demand, biochemical oxygen demand and by the biogas and methane productivities. The results have shown that the thermal pretreatment, steam explosion and ultrasonic irradiation of biogas feedstock disintegrated the lignocellulosic structure, increased and accelerated the methane production and increased the cumulative biogas and methane productivity of corn stover in reference to the control during mesophilic anaerobic digestion.The energy balance demonstrated that there is an economical basis of the application of the liquid hot-compressed water pretreatments in a biogas plant. However, the steam explosion and ultrasonication are energetically not profitable for corn stover pretreatment.

Effects of tallow, choice white grease, palm oil, corn oil, or soybean oil on apparent total tract digestibility of minerals in diets fed to growing pigs.

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Merriman, L A; Walk, C L; Parsons, C M; Stein, H H

2016-10-01

An experiment was conducted to determine the effect of supplementing diets fed to growing pigs with fat sources differing in their composition of fatty acids on the apparent total tract digestibility (ATTD) of minerals. A diet based on corn, potato protein isolate, and 7% sucrose was formulated. Five additional diets that were similar to the previous diet with the exception that sucrose was replaced by 7% tallow, choice white grease, palm oil, corn oil, or soybean oil were also formulated. Diets were formulated to contain 0.70% Ca and 0.33% standardized total tract digestible P. Growing barrows ( = 60; 15.99 ± 1.48 kg initial BW) were allotted to a randomized complete block design with 2 blocks of 30 pigs, 6 dietary treatments, and 10 replicate pigs per treatment. Experimental diets were provided for 12 d with the initial 5 d being the adaptation period. Total feces were collected for a 5-d collection period using the marker-to-marker approach, and the ATTD of minerals, ether extract, and acid hydrolyzed ether extract was calculated for all diets. Digestibility of DM was greater ( soybean oil compared with the diet containing choice white grease or the basal diet, with all other diets being intermediate. The ATTD of Ca, S, and P was greater ( soybean oil, corn oil, palm oil, or tallow than for pigs fed the basal diet or the diet containing choice white grease. The ATTD of Mg, Zn, Mn, Na, and K were not different among dietary treatments. The ATTD of ether extract was greater ( oil, corn oil, or soybean oil compared with the diet containing choice white grease, and the ATTD of acid hydrolyzed ether extract in the diet containing soybean oil was also greater ( oil, corn oil, or soybean oil may increase the ATTD of some macrominerals, but that appears not to be the case if choice white grease is used. There was no evidence of negative effects of the fat sources used in this experiment on the ATTD of any minerals.

The U2U Corn Growing Degree Day tool: Tracking corn growth across the US Corn Belt

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James R. Angel

2017-01-01

Full Text Available The Corn Growing Degree Day (Corn GDD tool is a web-based product that can provide decision support on a variety of issues throughout the entire growing season by integrating current conditions, historical climate data, and projections of Corn GDD through the end of the growing season based on both National Weather Service computer model forecasts and climatology. The Corn GDD tool can help agricultural producers make a variety of important decisions before and during the growing season. This support can include: assessing the risk of early and late frosts and freezes that can cause crop damage; comparing corn hybrid maturity requirements and Corn GDD projections to select seed varieties and plan activities such as spraying; guiding marketing decisions based on historical and projected Corn GDDs when considering forward crop pricing (i.e., futures market. The Corn GDD tool provides decision support for corn producers in the central U.S. corn-producing states. Survey results, web statistics, and user feedback indicate that this tool is being actively used by decision makers.

The Role of Oxidative Stress in the Etiopathogenesis of Gluten-Sensitive Enteropathy Disease

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Kaplan Mustafa

2017-09-01

Full Text Available Background: The objective here is to examine the role of overall oxidative stress in the etiopathogenesis of gluten-sensitive enteropathy disease and its relationship with gluten free diet and autoantibodies.

Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.

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Laleg, Karima; Cassan, Denis; Barron, Cécile; Prabhasankar, Pichan; Micard, Valérie

2016-01-01

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.

40 CFR 721.4585 - Lecithins, phospholipase A2-hydrolyzed.

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2010-07-01

... 40 Protection of Environment 30 2010-07-01 2010-07-01 false Lecithins, phospholipase A2-hydrolyzed... Substances § 721.4585 Lecithins, phospholipase A2-hydrolyzed. (a) Chemical substances and significant new uses subject to reporting. (1) The chemical substances identified generically as lecithins...

Influence of process conditions on the separation behaviour of starch-gluten systems

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Zalm, van der E.E.J.; Goot, van der A.J.; Boom, R.M.

2009-01-01

Separation of wheat flour into its constituents starch and gluten was studied using a cone-cone shearing device, with emphasis on the effect of rotation rate, processing time, temperature and water content. This study confirms the two step mechanism previously proposed for the gluten migration:

Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model: Implications for coeliac disease

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Mitea, C.; Havenaar, R.; Wouter Drijfhout, J.; Edens, L.; Dekking, L.; Koning, F.; Dekking, E.H.A.

2008-01-01

Background: Coeliac disease is caused by an immune response to gluten. As gluten proteins are proline rich they are resistant to enzymatic digestion in the gastrointestinal tract, a property that probably contributes to the immunogenic nature of gluten. Aims: This study determined the efficiency of

Similar Responses of Intestinal T Cells From Untreated Children and Adults With Celiac Disease to Deamidated Gluten Epitopes.

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Ráki, Melinda; Dahal-Koirala, Shiva; Yu, Hao; Korponay-Szabó, Ilma R; Gyimesi, Judit; Castillejo, Gemma; Jahnsen, Jørgen; Qiao, Shuo-Wang; Sollid, Ludvig M

2017-09-01

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. We studied the repertoire of gluten epitopes recognized by T cells from children and adults. We examined T-cell responses against gluten by generating T-cell lines and T-cell clones from intestinal biopsies of adults and children and tested proliferative response to various gluten peptides. We analyzed T cells from 14 children (2-5 years old) at high risk for celiac disease who were followed for celiac disease development. We also analyzed T cells from 6 adults (26-55 years old) with untreated celiac disease. All children and adults were positive for HLA-DQ2.5. Biopsies were incubated with gluten digested with chymotrypsin (modified or unmodified by the enzyme transglutaminase 2) or the peptic-tryptic digest of gliadin (in native and deamidated forms) before T-cell collection. Levels of T-cell responses were higher to deamidated gluten than to native gluten in children and adults. T cells from children and adults each reacted to multiple gluten epitopes. Several T-cell clones were cross-reactive, especially clones that recognized epitopes from γ-and ω-gliadin. About half of the generated T-cell clones from children and adults reacted to unknown epitopes. T-cell responses to different gluten peptides appear to be similar between adults and children at the time of diagnosis of celiac disease. Copyright © 2017 AGA Institute. Published by Elsevier Inc. All rights reserved.

Biomarkers to Monitor Gluten-Free Diet Compliance in Celiac Patients

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María de Lourdes Moreno

2017-01-01

Full Text Available Gluten-free diet (GFD is the only treatment for celiac disease (CD. There is a general consensus that strict GFD adherence in CD patients leads to full clinical and histological remission accompanied by improvement in quality of life and reduced long-term complications. Despite the importance of monitoring the GFD, there are no clear guidelines for assessing the outcome or for exploring its adherence. Available methods are insufficiently accurate to identify occasional gluten exposure that may cause intestinal mucosal damage. Serological tests are highly sensitive and specific for diagnosis, but do not predict recovery and are not useful for follow-up. The use of serial endoscopies, it is invasive and impractical for frequent monitoring, and dietary interview can be subjective. Therefore, the detection of gluten immunogenic peptides (GIP in feces and urine have been proposed as new non-invasive biomarkers to detect gluten intake and verify GFD compliance in CD patients. These simple immunoassays in human samples could overcome some key unresolved scientific and clinical problems in CD management. It is a significant advance that opens up new possibilities for the clinicians to evaluate the CD treatment, GFD compliance, and improvement in the quality of life of CD patients.

Influence of corn oil recovery on life-cycle greenhouse gas emissions of corn ethanol and corn oil biodiesel.

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Wang, Zhichao; Dunn, Jennifer B; Han, Jeongwoo; Wang, Michael Q

2015-01-01

Corn oil recovery and conversion to biodiesel has been widely adopted at corn ethanol plants recently. The US EPA has projected 2.6 billion liters of biodiesel will be produced from corn oil in 2022. Corn oil biodiesel may qualify for federal renewable identification number (RIN) credits under the Renewable Fuel Standard, as well as for low greenhouse gas (GHG) emission intensity credits under California's Low Carbon Fuel Standard. Because multiple products [ethanol, biodiesel, and distiller's grain with solubles (DGS)] are produced from one feedstock (corn), however, a careful co-product treatment approach is required to accurately estimate GHG intensities of both ethanol and corn oil biodiesel and to avoid double counting of benefits associated with corn oil biodiesel production. This study develops four co-product treatment methods: (1) displacement, (2) marginal, (3) hybrid allocation, and (4) process-level energy allocation. Life-cycle GHG emissions for corn oil biodiesel were more sensitive to the choice of co-product allocation method because significantly less corn oil biodiesel is produced than corn ethanol at a dry mill. Corn ethanol life-cycle GHG emissions with the displacement, marginal, and hybrid allocation approaches are similar (61, 62, and 59 g CO2e/MJ, respectively). Although corn ethanol and DGS share upstream farming and conversion burdens in both the hybrid and process-level energy allocation methods, DGS bears a higher burden in the latter because it has lower energy content per selling price as compared to corn ethanol. As a result, with the process-level allocation approach, ethanol's life-cycle GHG emissions are lower at 46 g CO2e/MJ. Corn oil biodiesel life-cycle GHG emissions from the marginal, hybrid allocation, and process-level energy allocation methods were 14, 59, and 45 g CO2e/MJ, respectively. Sensitivity analyses were conducted to investigate the influence corn oil yield, soy biodiesel, and defatted DGS displacement credits

The Overlap between Irritable Bowel Syndrome and Non-Celiac Gluten Sensitivity: A Clinical Dilemma

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Archita Makharia

2015-12-01

Full Text Available The spectrum of gluten-related disorders has widened in recent times and includes celiac disease, non-celiac gluten sensitivity, and wheat allergy. The complex of symptoms associated with these diseases, such as diarrhea, constipation or abdominal pain may overlap for the gluten related diseases, and furthermore they can be similar to those caused by various other intestinal diseases, such as irritable bowel syndrome (IBS. The mechanisms underlying symptom generation are diverse for all these diseases. Some patients with celiac disease may remain asymptomatic or have only mild gastrointestinal symptoms and thus may qualify for the diagnosis of IBS in the general clinical practice. Similarly, the overlap of symptoms between IBS and non-celiac gluten sensitivity (NCGS often creates a dilemma for clinicians. While the treatment of NCGS is exclusion of gluten from the diet, some, but not all, of the patients with IBS also improve on a gluten-free diet. Both IBS and NCGS are common in the general population and both can coexist with each other independently without necessarily sharing a common pathophysiological basis. Although the pathogenesis of NCGS is not well understood, it is likely to be heterogeneous with possible contributing factors such as low-grade intestinal inflammation, increased intestinal barrier function and changes in the intestinal microbiota. Innate immunity may also play a pivotal role. One possible inducer of innate immune response has recently been reported to be amylase-trypsin inhibitor, a protein present in wheat endosperm and the source of flour, along with the gluten proteins.

Paediatric Patients with Coeliac Disease on a Gluten-Free Diet: Nutritional Adequacy and Macro- and Micronutrient Imbalances.

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Sue, Alison; Dehlsen, Kate; Ooi, Chee Y

2018-01-22

A strict, lifelong gluten-free diet is the cornerstone for management of coeliac disease. Elimination of gluten from the diet may be associated with nutritional imbalance; however, the completeness of this diet in energy and macro- and micronutrients in children is not well described. Understanding the nutritional adequacy of the gluten-free diet in children during this critical period of growth and development when dietary intake is strongly influential is important. Children, regardless of whether they have eliminated gluten from their diet, have a tendency to consume excess fat and insufficient fibre, iron, vitamin D and calcium, compared to recommendations. In the context of a gluten-free diet, these imbalances may be worsened or have more significant consequences. Paediatric studies have demonstrated that intakes of folate, magnesium, zinc and selenium may decrease on a gluten-free diet. Nutritional inadequacies may be risks of a gluten-free diet in a paediatric population. The potential implications of these inadequacies, both short and long term, remain unclear and warrant further investigation and clarification.

76 FR 79196 - Gluten in Drug Products; Request for Information and Comments

Science.gov (United States)

2011-12-21

... individuals (Refs. 1 and 2). In these individuals, the symptoms of celiac disease are triggered by the... its deliberations about ways to help individuals with celiac disease avoid the presence of gluten in.... Celiac Disease Celiac disease (also known as celiac sprue and gluten-sensitive enteropathy) is an immune...

[Extruded rice flour as a gluten substitute in the poduction of rice bread].

Science.gov (United States)

Clerici, Maria Teresa Pedrosa Silva; El-Dash, Ahmed A

2006-09-01

Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is both inexpensive and capable of retaining gas during bread fermentation and baking. The use of gelatinized starch as an alternative for gluten seems promising. In this project, rice bread was made using pregelatinized extruded rice flour as a gluten substitute. Pre-gelatinized rice flours (PRF) were manufactured in a single screw Brabender extruder, varying extrusion temperature (108-192 degrees C) and the moisture of the raw material (19.2 - 24.8%), and were used in a proportion of 10 g for every 100 g of raw rice flour, in the production of gluten-free bread. Results showed that rice flour extruded at a high temperature (180 degrees) and low moisture content (20%), rendered bread with the best technological characteristics, presenting crust and crumb color similar to those of conventional wheat bread, although with volume and texture not as satisfactory in the same comparison.

Fecal Gluten Peptides Reveal Limitations of Serological Tests and Food Questionnaires for Monitoring Gluten-Free Diet in Celiac Disease Patients

Science.gov (United States)

Comino, Isabel; Fernández-Bañares, Fernando; Esteve, María; Ortigosa, Luís; Castillejo, Gemma; Fambuena, Blanca; Ribes-Koninckx, Carmen; Sierra, Carlos; Rodríguez-Herrera, Alfonso; Salazar, José Carlos; Caunedo, Ángel; Marugán-Miguelsanz, J M; Garrote, José Antonio; Vivas, Santiago; lo Iacono, Oreste; Nuñez, Alejandro; Vaquero, Luis; Vegas, Ana María; Crespo, Laura; Fernández-Salazar, Luis; Arranz, Eduardo; Jiménez-García, Victoria Alejandra; Antonio Montes-Cano, Marco; Espín, Beatriz; Galera, Ana; Valverde, Justo; Girón, Francisco José; Bolonio, Miguel; Millán, Antonio; Cerezo, Francesc Martínez; Guajardo, César; Alberto, José Ramón; Rosinach, Mercé; Segura, Verónica; León, Francisco; Marinich, Jorge; Muñoz-Suano, Alba; Romero-Gómez, Manuel; Cebolla, Ángel; Sousa, Carolina

2016-01-01

Objectives: Treatment for celiac disease (CD) is a lifelong strict gluten-free diet (GFD). Patients should be followed-up with dietary interviews and serology as CD markers to ensure adherence to the diet. However, none of these methods offer an accurate measure of dietary compliance. Our aim was to evaluate the measurement of gluten immunogenic peptides (GIP) in stools as a marker of GFD adherence in CD patients and compare it with traditional methods of GFD monitoring. Methods: We performed a prospective, nonrandomized, multicenter study including 188 CD patients on GFD and 84 healthy controls. Subjects were given a dietary questionnaire and fecal GIP quantified by enzyme-linked immunosorbent assay (ELISA). Serological anti-tissue transglutaminase (anti-tTG) IgA and anti-deamidated gliadin peptide (anti-DGP) IgA antibodies were measured simultaneously. Results: Of the 188 celiac patients, 56 (29.8%) had detectable GIP levels in stools. There was significant association between age and GIP in stools that revealed increasing dietary transgressions with advancing age (39.2% in subjects ≥13 years old) and with gender in certain age groups (60% in men ≥13 years old). No association was found between fecal GIP and dietary questionnaire or anti-tTG antibodies. However, association was detected between GIP and anti-DGP antibodies, although 46 of the 53 GIP stool-positive patients were negative for anti-DGP. Conclusions: Detection of gluten peptides in stools reveals limitations of traditional methods for monitoring GFD in celiac patients. The GIP ELISA enables direct and quantitative assessment of gluten exposure early after ingestion and could aid in the diagnosis and clinical management of nonresponsive CD and refractory CD. Trial registration number NCT02711397. PMID:27644734

Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.

Science.gov (United States)

Rizzello, Carlo Giuseppe; Montemurro, Marco; Gobbetti, Marco

2016-09-01

Durum wheat semolina was fermented with sourdough lactic acid bacteria and fungal proteases aiming at a complete gluten hydrolysis. The gluten-free (GF) semolina, added with naturally GF ingredients and structuring agents, was used to produce bread (rendered GF bread; rGFB) at industrial level. An integrated approach including the characterization of the main chemical, nutritional, structural, and sensory features was used to compare rGFB to a gluten-containing bread and to 5 commercial naturally GF breads. High-performance liquid chromatography was used for free amino acids (FAAs), organic acids, and ethanol analysis. A methanolic extract was used for determining total phenols and antioxidant activity. The bread characterization also included the analysis of dietary fibers, mycotoxins, vitamins, and heavy metals. Beyond chemical analysis, nutritional profile was evaluated considering the in vitro protein digestibility and the predicted glycemic index, while the instrumental texture profile analysis was performed to investigate the structure and the physical/mechanical properties of the baked goods. Beyond the huge potential of market expansion, the main advantages of durum wheat semolina rendered GF can be resumed in the high availability of FAAs, the high protein digestibility, the low starch hydrolysis index, and the better technological properties of bread compared to the commercial GF products currently present on the market. Vitamins, minerals, and dietary fiber profiles are comparable to those of gluten-containing wheat bread. Also the sensory profile, determined by a panel test, can be considered the most similar to those of conventional baked goods, showing all the sourdough bread classic attributes. © 2016 Institute of Food Technologists®

Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate λ-Carrageenan Conjugates

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Jin-Shui Wang

2006-01-01

Full Text Available Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surface methodology was used to investigate the effects of pH, gluten hydrolysate (GHPλ-carrageenan (C ratio and reaction time on emulsifying properties of the GHP-C conjugate. The regression model for emulsion activity index (EAI was significant at p=0.001, while reaction time had a significant effect on EAI of the conjugate with regression coefficient of 4.25. The interactions of pH and GHP/ C ratio, and GHP/C ratio and reaction time significantly affected the EAI of the conjugate. Both the emulsifying property and nitrogen solubility index (NSI of GHP-C conjugate prepared under the optimal conditions increased more remarkably, compared to the control. The denaturation temperature of GHP-C conjugate obviously increased compared to wheat gluten. The addition of GHP-C conjugate had different effects on dough characteristics. Moreover, this conjugate can delay the increase in the bread crumb firmness during storage. It demonstrated that this conjugate couldimprove the dough characteristics and had anti-staling properties of bread.

Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products

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Virginia Giannou

2016-01-01

Full Text Available The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight loss, specific volume, crust, and crumb color, texture, and sensory evaluation. Dough behavior at sub-zero temperatures was further examined for control samples and samples with 6% gluten using Differential Scanning Calorimetry (DSC, while their low molecular sugar content (fructose, glucose, sucrose was measured using High Pressure Liquid Chromatography (HPLC, as it can be associated with yeast viability and dough freezing point depression. The most stable samples were those with 4% and 6% gluten (for white flour and those with 4% and 5% gluten (for whole-wheat flour. Gluten addition raised the freezing point of dough samples and preserved low molecular sugar generation after prolonged storage.

Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet.

Science.gov (United States)

Penagini, Francesca; Dilillo, Dario; Meneghin, Fabio; Mameli, Chiara; Fabiano, Valentina; Zuccotti, Gian Vincenzo

2013-11-18

Gluten-free diet (GFD) is the cornerstone treatment for celiac disease (CD). GFD implies a strict and lifelong elimination from the diet of gluten, the storage protein found in wheat, barley, rye and hybrids of these grains, such as kamut and triticale. The absence of gluten in natural and processed foods, despite being the key aspect of GFD, may lead to nutritional consequences, such as deficits and imbalances. The nutritional adequacy of GFD is particularly important in children, this the age being of maximal energy and nutrient requirements for growth, development and activity. In recent years, attention has focused on the nutritional quality of gluten-free products (GFPs) available in the market. It is well recognized that GFPs are considered of lower quality and poorer nutritional value compared to the gluten-containing counterparts. The present review focuses on the nutritional adequacy of GFD at the pediatric age, with the aim being to increase awareness of the potential complications associated with this diet, to identify strategies in order to avoid them and to promote a healthier diet and lifestyle in children with CD.

The human digestive tract has proteases capable of gluten hydrolysis

Directory of Open Access Journals (Sweden)

Sergio Gutiérrez

2017-07-01

Conclusion: The digestive tracts of patients with CD and healthy subjects have enzymatic machinery needed for gluten degradation. Patients with CD showed more gluten hydrolysis than did healthy individuals, although, in both cases, a fraction of 33-mer peptide remained intact. Gliadin peptides derived from gastrointestinal digestion, especially the 33-mer, can potentially be used by commensal microbiota from both CD-positive and CD-negative individuals, and differences in bacterial hydrolysis can modify its immunogenic capacity.

Gluten causes gastrointestinal symptoms in subjects without celiac disease: a double-blind randomized placebo-controlled trial.

Science.gov (United States)

Biesiekierski, Jessica R; Newnham, Evan D; Irving, Peter M; Barrett, Jacqueline S; Haines, Melissa; Doecke, James D; Shepherd, Susan J; Muir, Jane G; Gibson, Peter R

2011-03-01

Despite increased prescription of a gluten-free diet for gastrointestinal symptoms in individuals who do not have celiac disease, there is minimal evidence that suggests that gluten is a trigger. The aims of this study were to determine whether gluten ingestion can induce symptoms in non-celiac individuals and to examine the mechanism. A double-blind, randomized, placebo-controlled rechallenge trial was undertaken in patients with irritable bowel syndrome in whom celiac disease was excluded and who were symptomatically controlled on a gluten-free diet. Participants received either gluten or placebo in the form of two bread slices plus one muffin per day with a gluten-free diet for up to 6 weeks. Symptoms were evaluated using a visual analog scale and markers of intestinal inflammation, injury, and immune activation were monitored. A total of 34 patients (aged 29-59 years, 4 men) completed the study as per protocol. Overall, 56% had human leukocyte antigen (HLA)-DQ2 and/or HLA-DQ8. Adherence to diet and supplements was very high. Of 19 patients (68%) in the gluten group, 13 reported that symptoms were not adequately controlled compared with 6 of 15 (40%) on placebo (P=0.0001; generalized estimating equation). On a visual analog scale, patients were significantly worse with gluten within 1 week for overall symptoms (P=0.047), pain (P=0.016), bloating (P=0.031), satisfaction with stool consistency (P=0.024), and tiredness (P=0.001). Anti-gliadin antibodies were not induced. There were no significant changes in fecal lactoferrin, levels of celiac antibodies, highly sensitive C-reactive protein, or intestinal permeability. There were no differences in any end point in individuals with or without DQ2/DQ8. "Non-celiac gluten intolerance" may exist, but no clues to the mechanism were elucidated.

Wood hydrolyzate treatments for improved fermentation of wood sugars to 2,3-butanediol

Energy Technology Data Exchange (ETDEWEB)

Frazer, F.R.; McCaskey, T.A.

1989-01-01

Acid-hydrolyzed hardwood contains compounds inhibitory to micro-organisms that convert wood sugars to fermentation products such as fuels and chemicals. Several methods of treating acid-hydrolyzed hardwood (hydrolyzate) to reduce the levels of potential microbial inhibitors (acetate, furfural, sulfate, and phenolics) were evaluated. The methods evaluated were precipitation with calcium hydroxide, extraction with organic solvents, treatment with ion-exchange resins, adsorption resins, and activated charcoal. Treatment of the hydrolyzate with an anion exchange resin (Amberlite IRA-400) was the most effective method for removing potential inhibitors. Non-treatment hydrolyzate adjusted to pH 6 inhibited growth of a 2,3-butanediol-producing culture of Klebsiella pneumoniae. However, hydrolyzate treated with Amberlite IRA-400 was not inhibitory and resulted in yields of 2,3-butanediol that were greater than 90% of theoretical. (author).

The Availability of Food for a Gluten-free Diet and Possibilities at Dining Establishments

Directory of Open Access Journals (Sweden)

Olga Regnerová

2016-01-01

Full Text Available The aim of the paper is to evaluate options for customers-consumers with a gluten-free diet (coeliac disease patients at food establishments on the Czech market. A gluten-free diet is the only treatment for patients with coeliac disease and it significantly affects their health. The availability of food was investigated during February and March 2014 in three types of food operations. These establishments were visited in forty-three urban, rural and non-residential areas, and the availability of food for people with a gluten-free diet was investigated through interviews at 226 facilities. The preferences of the specific group of customers with a gluten-free diet were determined through comprehensive comparative research. The data was collected from February to June 2014, and 441 respondents were interviewed. The survey revealed that the majority of consumers who must follow this diet fall in the age group of up to 40 years old. This age group consists of preschool and school-age children, students and people of working age who frequently eat away from home. The paper deals with the evaluation of the level of public food services used by customers with gluten intolerance and gives some recommendations for improving the availability and offer of food for a gluten-free diet in selected types of hospitality establishments.

Gluten-Free Diet Only during Pregnancy Efficiently Prevents Diabetes in NOD Mouse Offspring

DEFF Research Database (Denmark)

Antvorskov, Julie C; Josefsen, Knud; Haupt-Jorgensen, Martin

2016-01-01

Studies have documented that the pathogenesis of autoimmune diabetes is influenced by the intake of gluten. Aims. To investigate the importance of gluten exposure during pregnancy and the subsequent development of autoimmune diabetes in offspring. Methods. Nonobese diabetic mice were divided into...

Factors governing long-term adherence to a gluten-free diet in adult patients with coeliac disease.

Science.gov (United States)

Villafuerte-Galvez, J; Vanga, R R; Dennis, M; Hansen, J; Leffler, D A; Kelly, C P; Mukherjee, R

2015-09-01

A strict gluten-free diet is the cornerstone of treatment for coeliac disease. Studies of gluten-free diet adherence have rarely used validated instruments. There is a paucity of data on long-term adherence to the gluten-free diet in the adult population. To determine the long-term adherence to the gluten-free diet and potential associated factors in a large coeliac disease referral centre population. We performed a mailed survey of adults with clinically, serologically and histologically confirmed coeliac disease diagnosed ≥5 years prior to survey. The previously validated Celiac Disease Adherence Test was used to determine adherence. Demographic, socio-economic and potentially associated factors were analysed with adherence as the outcome. The response rate was 50.1% of 709 surveyed, the mean time on a gluten-free diet 9.9 ± 6.4 years. Adequate adherence (celiac disease adherence test score 75% of respondents. Perceived cost remains a barrier to adherence. Perceptions of effectiveness of gluten-free diet as well as its knowledge, are potential areas for intervention. © 2015 John Wiley & Sons Ltd.

In vivo gluten challenge in coeliac disease

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HJ Ellis

2001-01-01

Full Text Available In vivo gluten challenge has been used since the early 1950s to study the role of cereal fractions in celiac disease. While early studies relied on crude indicators of celiac toxicity, the advent of jejunal biopsy and sophisticated immunohistochemical techniques has allowed accurate studies to be performed. Studies to determine the nature of the cereal component that is toxic to patients with celiac disease have concentrated on wheat because of its nutritional importance. A number of in vitro studies indicated the presence of one or more celiac-activating epitopes with the N-terminus of the A-gliadin molecule. In vivo challenge with three synthetic peptides subsequently indicated the toxicity of a peptide corresponding to amino acids 31 to 49 of A-gliadin. In vivo gluten challenge is the gold standard for the assessment of celiac toxicity; however, jejunal biopsy is a relatively invasive procedure, thus, other methods have been investigated. Direct infusion of the rectum with gluten has been shown to result in an increase in mucosal intraepithelial lymphocytes, occurring only in celiac patients. This method has been used to study the celiac toxicity of gliadin subfractions. The in vitro technique of small intestinal biopsy organ culture is also a useful tool and appears to give the same results as in vivo challenge. The importance of tiny amounts of gliadin in the diet, such as that which occurs in wheat starch, has been studied by in vivo challenge; this technique has clarified the position of oats in the gluten-free diet. Several studies suggest that this cereal may be included in the diet of most adult celiac patients. Studies of the transport of gliadin across the enterocyte following ingestion or challenge suggest that gliadin may be metabolized by a different pathway in celiac disease. This could result in an abnormal presentation to the immune system, triggering a pathogenic rather than a tolerogenic response.

Gluten-Free Diet in Children: An Approach to a Nutritionally Adequate and Balanced Diet

OpenAIRE

Penagini, Francesca; Dilillo, Dario; Meneghin, Fabio; Mameli, Chiara; Fabiano, Valentina; Zuccotti, Gian Vincenzo

2013-01-01

Gluten-free diet (GFD) is the cornerstone treatment for celiac disease (CD). GFD implies a strict and lifelong elimination from the diet of gluten, the storage protein found in wheat, barley, rye and hybrids of these grains, such as kamut and triticale. The absence of gluten in natural and processed foods, despite being the key aspect of GFD, may lead to nutritional consequences, such as deficits and imbalances. The nutritional adequacy of GFD is particularly important in children, this the a...

Randomized clinical trial: Effective gluten degradation by Aspergillus niger-derived enzyme in a complex meal setting.

Science.gov (United States)

König, Julia; Holster, Savanne; Bruins, Maaike J; Brummer, Robert J

2017-10-12

The Aspergillus niger-derived prolyl endoprotease (AN-PEP) has previously been shown to degrade gluten in healthy subjects when added to an intragastrically infused meal. The current study investigated the efficacy of AN-PEP in a physiological meal setting. In this randomized placebo-controlled crossover study, 18 gluten-sensitive subjects consumed a porridge containing 0.5 g gluten together with two tablets either containing a high or low dose of AN-PEP, or placebo. Gastric and duodenal content was sampled over 180 minutes, and areas under the curve of gluten concentrations were calculated. The primary outcome, i.e. success rate of high dose AN-PEP defined as at least 50% gluten degradation compared to placebo in the duodenum, was achieved in 10 of 13 comparisons. In the stomach, gluten levels were reduced from 176.9 (median, interquartile range 73.5-357.8) to 22.0 (10.6-50.8, p = 0.001) in the high dose and to 25.4 μg × min/ml (16.4-43.7, p = 0.001) in the low dose. In the duodenum, gluten levels were reduced from 14.1 (8.3-124.7) in the placebo to 6.3 (3.5-19.8, p = 0.019) in the high dose and to 7.4 μg × min/ml in the low dose (3.8-12.0, p = 0.015). Thus even in a physiological meal setting, AN-PEP significantly degraded most gluten in the stomach before it entered the duodenum.

Effect of reducing agents on wheat gluten and quality characteristics of flour and cookies

Directory of Open Access Journals (Sweden)

Naveen KUMAR

2013-12-01

Full Text Available The aim of the present study was to determine the effect of reducing agents (Lcystine, glutathione and proteases on wheat gluten recovery and quality characteristics of dough and cookies. PBW-343 and RAJ-3765 wheat varieties were analysed for physico-chemical properties which indicated that wheat variety RAJ-3765 had superior quality characteristics in comparison to PBW-343. Wet gluten and dry gluten %yields were reduced with addition of reducing agents. As the concentration of reducing agents increased gluten, yield decreased further. The dough strength (resistance to extension decreased, whereas extension of dough increased significantly with the addition of reducing agents. Upon addition of reducing agents, spread factor increased, whereas hardness decreased. Glutathione was found to be the most effective reducing agent out of the three reducing agents used in this study.

"But we're not hypochondriacs": the changing shape of gluten-free dieting and the contested illness experience.

Science.gov (United States)

Moore, Lauren Renée

2014-03-01

"Gluten free" exploded onto the American foodscape in recent years: as of January 2013, 30 percent of U.S. adults reported reducing or eliminating gluten in their diets. How do individuals participate in the expansion of gluten-free dieting, and what are the implications of that expansion? This article is based on 31 in-depth, semi-structured interviews conducted between May and October 2012 with gluten-free and -restricted persons. I identify three interrelated factors contributing to the expansion of gluten-free dieting among non-celiacs. Participants broaden the lay understanding of gluten-related disorders, undermine biomedical authority, and diagnose others. Such participant-driven change, termed self-ascriptive looping, is one factor in the diet's rapid popularization. I show how participants question the doctor-patient relationship and increase social contestability for other dieters. My findings challenge previous work on contested illness and suggest food intolerances may require a reconceptualization of contested illness experience. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours.

Science.gov (United States)

Wu, Tong; Taylor, Cheryl; Nebl, Thomas; Ng, Ken; Bennett, Louise E

2017-10-15

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. In vitro gastro-intestinal digestion of pre-mixes, doughs and breads baked for 20 and 35min was conducted followed by correlation analysis between fitted parameters of digestion profiles, chemical composition (protein, non-fibre carbohydrates, fibre, ash and total polyphenolics) and amino acid profiles. The results indicated that digestibility generally increased during proofing and decreased during baking. Relatively higher protein digestibility was correlated with ratio of non-fibre carbohydrate to protein and lower digestibility with increasing contents of fibre and total polyphenolics in pre-mixes. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

MONITORING OF A GLUTEN CONTENT IN SELECTED MEAT PRODUCTS FROM THREE BIGGEST MEAT PRODUCERS IN SLOVAKIA

Directory of Open Access Journals (Sweden)

Ladislav Staruch

2012-02-01

Full Text Available The work is focused on a monitoring of a gluten content in selected meat products from three biggest and most popular meat producers in Slovakia. Gluten is a type of protein complex which is typical naturally presented component of wheat, barley and rye. Flour from this sources with natural gluten content is also added into the some type of meat products and other foodstuffs for a technological reasons hand in hand with economic reasons.  Some of the gluten quantities could be hazardous for sensitive people as celiatics and allergic to gluten. Within the context of this reasons there is a need to control the amounts of this hidden type of gluten inclusive of spice mixes using in a meat production. Monitoring by itself was realized with a use of the sandwich ELISA RIDASCREEN® Fast Gliadin test. ELISA means enzyme linked immunosorbent assay. It is based on a specific reaction among the enzyme and antigen leading to a creation of a complex.  This test provides us exact quantitification of a gluten content in this type of food products using a colorimetric reaction of a complex by observing of all fundamentals of this technique. There were analysed 16 meat products and 5 types of spice mixes in total.doi:10.5219/167

Preparation of gluten-free bread using a meso-structured whey protein particle system

NARCIS (Netherlands)

Riemsdijk, van L.E.; Goot, van der A.J.; Hamer, R.J.; Boom, R.M.

2011-01-01

This article presents a novel method for making gluten-free bread using mesoscopically structured whey protein. The use of the meso-structured protein is based on the hypothesis that the gluten structure present in a developed wheat dough features a particle structure on a mesoscopic length scale

Application of extruded broken bean flour for formulation of gluten-free cake blends

Directory of Open Access Journals (Sweden)

Luciana de Oliveira Froes Gomes

2015-06-01

Full Text Available The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05. The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7 for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

Dynamic viscoelasticity of protease-treated rice batters for gluten-free rice bread making.

Science.gov (United States)

Honda, Yuji; Inoue, Nanami; Sugimoto, Reina; Matsumoto, Kenji; Koda, Tomonori; Nishioka, Akihiro

2018-03-01

Papain (cysteine protease), subtilisin (Protin SD-AY10, serine protease), and bacillolysin (Protin SD-NY10, metallo protease) increased the specific volume of gluten-free rice breads by 19-63% compared to untreated bread. In contrast, Newlase F (aspartyl protease) did not expand the volume of the rice bread. In a rheological analysis, the viscoelastic properties of the gluten-free rice batters also depended on the protease categories. Principal component analysis (PCA) analysis suggested that the storage and loss moduli (G' and G″, respectively) at 35 °C, and the maximum values of G' and G″, were important factors in the volume expansion. Judging from the PCA of the viscoelastic parameters of the rice batters, papain and Protin SD-AY10 improved the viscoelasticity for gluten-free rice bread making, and Protin SD-NY effectively expanded the gluten-free rice bread. The rheological properties differed between Protin SD-NY and the other protease treatments.

Modelling of pyrolysis and combustion of gluten-glycerol-based bioplastics.

Science.gov (United States)

Gómez-Martínez, D; Barneto, A G; Martínez, I; Partal, P

2011-05-01

Non-isothermal thermogravimetric analysis, under nitrogen and air atmospheres, has been applied to study the thermal degradation of wheat gluten and gluten-glycerol-based bioplastics. In order to explain experimental data, thermal degradation has been simulated using the so-called pseudo-components, which are related to protein fraction (mainly gliadin and glutenin), residual starch and plasticiser. Thus, the proposed models have been used to shed some light on the thermal decomposition of these materials, which have been found affected by their compositions and microstructures. Modelling confirms the experimental bioplastic and gluten isolate compositions, e.g. bioplastic moisture content, starch concentration and the expected gliadin/glutenin ratio. According to the simulation, the glycerol volatilisation is affected by bioplastic moisture content and hindered by the protein matrix. A fact pointing out that glycerol/water blend plays relevant plasticizing roles in the protein matrix through diverse physicochemical interactions. Copyright © 2011 Elsevier Ltd. All rights reserved.

Non-Celiac Gluten Sensitivity Has Narrowed the Spectrum of Irritable Bowel Syndrome: A Double-Blind Randomized Placebo-Controlled Trial.

Science.gov (United States)

Shahbazkhani, Bijan; Sadeghi, Amirsaeid; Malekzadeh, Reza; Khatavi, Fatima; Etemadi, Mehrnoosh; Kalantri, Ebrahim; Rostami-Nejad, Mohammad; Rostami, Kamran

2015-06-05

Several studies have shown that a large number of patients who are fulfilling the criteria for irritable bowel syndrome (IBS) are sensitive to gluten. The aim of this study was to evaluate the effect of a gluten-free diet on gastrointestinal symptoms in patients with IBS. In this double-blind randomized, placebo-controlled trial, 148 IBS patients fulfilling the Rome III criteria were enrolled between 2011 and 2013. However, only 72 out of the 148 commenced on a gluten-free diet for up to six weeks and completed the study; clinical symptoms were recorded biweekly using a standard visual analogue scale (VAS). In the second stage after six weeks, patients whose symptoms improved to an acceptable level were randomly divided into two groups; patients either received packages containing powdered gluten (35 cases) or patients received placebo (gluten free powder) (37 cases). Overall, the symptomatic improvement was statistically different in the gluten-containing group compared with placebo group in 9 (25.7%), and 31 (83.8%) patients respectively (p gluten. Using the term of IBS can therefore be misleading and may deviate and postpone the application of an effective and well-targeted treatment strategy in gluten sensitive patients.

Determination of gluten in glucose syrups

Czech Academy of Sciences Publication Activity Database

Dostálek, P.; Gabrovská, D.; Rysová, J.; Mena, M. C.; Hernando, A.; Méndez, E.; Chmelík, Josef; Šalplachta, Jiří

2009-01-01

Roč. 22, č. 7-8 (2009), s. 762-765 ISSN 0889-1575 R&D Projects: GA MZe 1B53002 Institutional research plan: CEZ:AV0Z40310501 Keywords : glucose syrup * gluten determination * celiac disease Subject RIV: CB - Analytical Chemistry, Separation Impact factor: 2.423, year: 2009

Sweet potato in gluten-free pancakes.

Science.gov (United States)

Gluten-free pancakes were prepared using rice flour, and rice flour replaced with various amounts, at 10, 20, and 40% of sweet potato flour. At 40% sweet potato, the apparent viscosity became comparable to that of the traditional wheat pancake batter. Texture properties of the cooked pancakes, such...

Correlation analysis of protein quality characteristics with gluten-free bread properties.

Science.gov (United States)

Horstmann, S W; Foschia, M; Arendt, E K

2017-07-19

The interest in gluten-free cereal products has increased significantly over the last number of years and there is still a high demand for high quality products. This study aims to establish possible connections between protein properties and dough and bread quality which could advance the knowledge for gluten-free product development. The objective of the present study was to correlate protein properties with bread characteristics. Therefore, a wide range of tests (solubility, emulsifying, foaming, water hydration properties) was performed to characterize a range of food proteins (potato, pea, carob, lupin and soy). Furthermore, the performance of these proteins in a dough matrix (pasting, rheology) and bread formulation (volume, structure, and texture) was analysed. Statistical analysis showed significant (p bread characteristics. The addition of the proteins to the gluten-free bread formulation affected pasting rheological and bread characteristics such as crumb density, crumb hardness and specific volume. The addition of potato and soy protein resulted in the lowest volume with a dense crumb structure and a low consumer acceptance score. However, lupin, pea and carob containing gluten-free breads had a higher specific volume and softer and less dense crumb structure. The protein solubility (r, 0.89; p bread quality.

Effect of different iron compounds on wheat and gluten-free breads.

Science.gov (United States)

Kiskini, Alexandra; Kapsokefalou, Maria; Yanniotis, Stavros; Mandala, Ioanna

2010-05-01

Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or gluten-free) were varied in order to investigate the effect of iron and gluten on the product characteristics. The effect of iron on the quality characteristics of the breads investigated depended on iron type, but not on iron solubility. Colour, crust firmness, specific volume, cell number and uniformity as well as aroma were the attributes that were mainly affected in iron-enriched wheat bread. In some cases, specific volume was 30% lower than that of the control sample, while cell uniformity was significantly lower, as low as 50% of the control sample in some fortified samples. In gluten-free breads, differences between unfortified and fortified samples included colour, crust firmness, cell number, 'moisture' odour, metallic taste and stickiness. In some cases, the sensory scores were better for fortified samples. Differences due to iron fortification were less pronounced in gluten-free compared to wheat breads. The choice of the appropriate iron compound which will not cause adverse quality changes is still a challenge.

Blending of soluble corn fiber with pullulan, sorbitol, or fructose attenuates glycemic and insulinemic responses in the dog and affects hydrolytic digestion in vitro.

Science.gov (United States)

de Godoy, M R C; Knapp, B K; Bauer, L L; Swanson, K S; Fahey, G C

2013-08-01

The objective of these experiments was to measure in vitro hydrolytic digestion and glycemic and insulinemic responses of select carbohydrate blends, all containing the novel carbohydrate soluble corn fiber (SCF). Two SCF that varied in their method of production were used to formulate the carbohydrate blends. One set of blends contained a SCF that was spray dried (SCFsd) and then blended with different amounts of either pullulan, sorbitol, or fructose. The other set of blends contained a SCF produced using longer evaporation time (SCF) and then blended with different ratios of pullulan, sorbitol, and fructose. Free sugar concentrations found in the individual SCFsd and SCF substrates were low but varied. Spray-dried soluble corn fiber had a reduced free sugar concentration compared with SCF (2.8 vs. 14.2%). Glucose was the main free sugar found in both SCFsd and SCF but at different concentrations (2.7 vs. 12.7%, respectively). The majority of the SCFsd blends were completely hydrolyzed to their monosaccharide components. Glucose accounted for most of the hydrolyzed monosaccharides for SCFsd and all the SCFsd blends. Hydrolyzed monosaccharide concentrations for the SCF:pullulan:sorbitol:fructose blends followed similar trends to the SCFsd blends where greater percentages of fructose and sorbitol resulted in decreased (P sorbitol. Total released monosaccharides were high in SCFsd blends containing either 50% fructose or sorbitol, but the combination resulted in reduced concentrations of glucose released (P sorbitol:fructose blends also had intermediate to high released monosaccharides as a result of in vitro hydrolytic digestion. All SCF blends resulted in decreased glycemic and insulinemic responses compared with the maltodextrin control (P sorbitol in the blends had the greatest impact on glycemic and insulinemic responses, even at concentrations as low as 5% of the blends. Overall, SCF and their blends may prove beneficial as components of low glycemic

Investigation of viscosity of whole hydrolyze sweetened condensed milk

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O. Kalinina

2015-05-01

Full Text Available Introduction. Рaper is aimed at developing of low-lactose (hydrolyzed sweetened condensed milk products technology for lactose intolerant people and for the whole population. Materials and methods: Rheological characteristics were determined on a Reotest device by the 2 nd method of viscometry Results and discussion. Reasonability of ß-galactosidase use for milk lactose hydrolyze during the production of canned products with sugar was proved in the previous works. This technology gives possibility to increase the quality of condensed canned foods, to reduce sugar concentration till 50 %, to increase dietary properties. Due to the reducing of saccharose mass part till 22 and 31 % the products had a liquid consistency that’s why was a necessity to increase the viscosity properties of condensed products. One of method to increase the product viscosity is inoculation of stabilization systems. Reasonability of the usage of stabilization system Bivicioc 1L was proved. The researches of viscosity determination in whole hydrolyzed sweetened condensed milk were shown in the work. Relations of viscosity of whole hydrolyzed condensed milk to the deformation rate were presented. Conclusions Viscosity indices of experimental samples in the fresh produced products and during storage are determined and justified.

Hydrolyzed Vegetable Protein Containing Products Recalls

Data.gov (United States)

U.S. Department of Health & Human Services — This list includes products subject to recall in the United States since February 2010 related to hydrolyzed vegetable protein (HVP) paste and powder distributed by...

Label-free SPR detection of gluten peptides in urine for non-invasive celiac disease follow-up.

Science.gov (United States)

Soler, Maria; Estevez, M-Carmen; Moreno, Maria de Lourdes; Cebolla, Angel; Lechuga, Laura M

2016-05-15

Motivated by the necessity of new and efficient methods for dietary gluten control of celiac patients, we have developed a simple and highly sensitive SPR biosensor for the detection of gluten peptides in urine. The sensing methodology enables rapid and label-free quantification of the gluten immunogenic peptides (GIP) by using G12 mAb. The overall performance of the biosensor has been in-depth optimized and evaluated in terms of sensitivity, selectivity and reproducibility, reaching a limit of detection of 0.33 ng mL(-1). Besides, the robustness and stability of the methodology permit the continuous use of the biosensor for more than 100 cycles with excellent repeatability. Special efforts have been focused on preventing and minimizing possible interferences coming from urine matrix enabling a direct analysis in this fluid without requiring extraction or purification procedures. Our SPR biosensor has proven to detect and identify gluten consumption by evaluating urine samples from healthy and celiac individuals with different dietary gluten conditions. This novel biosensor methodology represents a novel approach to quantify the digested gluten peptides in human urine with outstanding sensitivity in a rapid and non-invasive manner. Our technique should be considered as a promising opportunity to develop Point-of-Care (POC) devices for an efficient, simple and accurate gluten free diet (GFD) monitoring as well as therapy follow-up of celiac disease patients. Copyright © 2015 Elsevier B.V. All rights reserved.

Updates to the Corn Ethanol Pathway and Development of an Integrated Corn and Corn Stover Ethanol Pathway in the GREET™ Model

Energy Technology Data Exchange (ETDEWEB)

Wang, Zhichao [Argonne National Lab. (ANL), Argonne, IL (United States). Energy Systems Division; Dunn, Jennifer B. [Argonne National Lab. (ANL), Argonne, IL (United States). Energy Systems Division; Wang, Michael Q. [Argonne National Lab. (ANL), Argonne, IL (United States). Energy Systems Division

2014-09-01

Corn ethanol, a first-generation biofuel, is the predominant biofuel in the United States. In 2013, the total U.S. ethanol fuel production was 13.3 billion gallons, over 95% of which was produced from corn (RFA, 2014). The 2013 total renewable fuel mandate was 16.6 billion gallons according to the Energy Independence and Security Act (EISA) (U.S. Congress, 2007). Furthermore, until 2020, corn ethanol will make up a large portion of the renewable fuel volume mandated by Renewable Fuels Standard (RFS2). For the GREET1_2014 release, the corn ethanol pathway was subject to updates reflecting changes in corn agriculture and at corn ethanol plants. In the latter case, we especially focused on the incorporation of corn oil as a corn ethanol plant co-product. Section 2 covers these updates. In addition, GREET now includes options to integrate corn grain and corn stover ethanol production on the field and at the biorefinery. These changes are the focus of Section 3.

Corn

OpenAIRE

Sherwood, Brianne; Hawks, Amanda

2011-01-01

We have so much corn right now it's coming out of our ears (great pun, right?). And it's SO incredibly cheap! This is probably because the US produces 42% of the world's corn! Most of it is used for animal feed, but other uses include exporting to other countries, human food, seed, and industrial uses such as ethanol production. Because there is so much corn available here in the U.S. You can find it in a lot more foods than you think. It's in peanut butter, snack foods, soft drinks, multivit...

A Comprehensive Review of Celiac Disease/Gluten-Sensitive Enteropathies.

Science.gov (United States)

McAllister, Brian P; Williams, Emmanuelle; Clarke, Kofi

2018-06-02

Celiac disease is a complex immune-mediated gluten-sensitive enteropathy with protean clinical manifestations. It is manifest in genetically predisposed individuals who ingest gluten in varying amounts. In broad terms, it is thought to affect 1% of the population in the USA. More specifically, the prevalence increases drastically from 1:133 in patients not-at-risk, to 1:56 in symptomatic patients, to 1:39 in patients with a second-degree relative with the diagnosis, and to 1:22 in patients with a first-degree relative with the diagnosis. It may be associated with several immune-mediated phenomena, autoimmune diseases, and complicated by vitamin and other trace element deficiencies, bone disease, and malignancy. Our understanding of celiac disease has evolved rapidly over the past two decades. This has led to several lines of enquiry on the condition and potential treatment options. More recently, several entities including gluten intolerance, non-celiac gluten sensitivity, and seronegative celiac disease have been described. These conditions are distinct from allergies or intolerance to wheat or wheat products. There are challenges in defining some of these entities since a large number of patients self-report these conditions. The absence of confirmatory diagnostic tests poses an added dilemma in distinguishing these entities. The differences in spectrum of symptoms and highlights of the variability between the pediatric and adult populations have been studied in some detail. The role of screening for celiac disease is examined in both the general population and "at risk" populations. Diagnostic strategies including the best available serologic testing, utility of HLA haplotypes DQ2 and DQ8 which are seen in over 90% of patients with celiac disease as compared with approximately 40% of the general population, and endoscopic evaluation are also reviewed. Comprehensive nutritional management after diagnosis is key to sustained health in patients with celiac disease

Effect of bread gluten content on gastrointestinal function: a crossover MRI study on healthy humans.

Science.gov (United States)

Coletta, Marina; Gates, Fred K; Marciani, Luca; Shiwani, Henna; Major, Giles; Hoad, Caroline L; Chaddock, Gemma; Gowland, Penny A; Spiller, Robin C

2016-01-14

Gluten is a crucial functional component of bread, but the effect of increasing gluten content on gastrointestinal (GI) function remains uncertain. Our aim was to investigate the effect of increasing gluten content on GI function and symptoms in healthy participants using the unique capabilities of MRI. A total of twelve healthy participants completed this randomised, mechanistic, open-label, three-way crossover study. On days 1 and 2 they consumed either gluten-free bread (GFB), or normal gluten content bread (NGCB) or added gluten content bread (AGCB). The same bread was consumed on day 3, and MRI scans were performed every 60 min from fasting baseline up to 360 min after eating. The appearance of the gastric chime in the images was assessed using a visual heterogeneity score. Gastric volumes, the small bowel water content (SBWC), colonic volumes and colonic gas content and GI symptoms were measured. Fasting transverse colonic volume after the 2-d preload was significantly higher after GFB compared with NGCB and AGCB with a dose-dependent response (289 (SEM 96) v. 212 (SEM 74) v. 179 (SEM 87) ml, respectively; P=0·02). The intragastric chyme heterogeneity score was higher for the bread with increased gluten (AGCB 6 (interquartile range (IQR) 0·5) compared with GFB 3 (IQR 0·5); P=0·003). However, gastric half-emptying time was not different between breads nor were study day GI symptoms, postprandial SBWC, colonic volume and gas content. This MRI study showed novel mechanistic insights in the GI responses to different breads, which are poorly understood notwithstanding the importance of this staple food.

L-CYSTEINE INFLUENCE ON THE PHYSICAL PROPERTIES OF BREAD FROM HIGH EXTRACTION FLOURS WITH NORMAL GLUTEN

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Alexandru Stoica

2010-01-01

Full Text Available Reducing agents like L-cysteine are used in bread baking of strong flours, with short gluten to reduce mixing andfermentation time. The aim of this study is to determine if L-cysteine may be an improving agent for the quality of breadobtained from high extraction flours with normal gluten.The tested high extraction flour was analyzed by determination of several quality indicators such as wet gluten content,gluten deformation index, moisture, ash, Falling Number index and alveogram parameters of dough. The resultsindicate that flour has a normal gluten network, is “good” for bread making and has a normal α-amylase activity.After its addition to dough, L-cysteine improves the physical properties of bread made with high extraction flour. Theobserved increase for bread volume was maximum 10%, for porosity maximum 5,75% and for elasticity maximum2,58%, comparing with reference bread.The proposed solution can be assimilated into pan bread making technology.

Composition of the enzymatic and acid hydrolyzates of gamma-irradiated rice straw

International Nuclear Information System (INIS)

Abad, L.V.; Banzon, R.B.; Rosa, A. de la

1989-01-01

Gamma irradiation was utilized to induce structural changes in rice straw that would enhance the conversion of its cellulose and ligno-cellulosic components to glucose and other reducing sugars. With the appropriate fermentation conditions these sugars can eventually be converted into alcohol. Rice straw materials were irradiated at varying doses (0-500 kgy) and hydrolyzed by the use of a) cellulose enzyme and b) 1% sulfuric acid. The composition of the hydrolyzates of rice straw was studied by thin layer chromatography (TLC) coupled with the Nelson-Somogyi test for its quantification. Acid hydrolyzates of rice straw showed a maximum increase of 16.46% in its total reducing sugars at 300 Kgy. TLC of the acid hydrolyzates of rice straw revealed the presence of glucose, xylose, arabinose, and cellobiose. However, it was only with xylose that a significant increase in yield was observed with the non-irradiated straw 12.55% xylose yield was noted while with rice straw-irradiated at 400 Kgy a maximum yield of 15.90% xylose was obtained. Total reducing sugar of the enzymatic hydrolyzate of rice straw showed a maximum increase of 205% at 500 Kgy. TLC revealed that only glucose was present in the enzymatic hydrolyzate. Glucose yield increase from 2.49% (0 Kgy) to 7.31% (500 Kgy). The results showed that radiation pre-treatment of rice straw induces significant increases in reducing sugar for both enzymatic and hydrolyzate. (Auth.). 2 tabs.; 1 fig

Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten.

Science.gov (United States)

Li, Haili; Byrne, Keren; Galiamov, Renata; Mendoza-Porras, Omar; Bose, Utpal; Howitt, Crispin A; Colgrave, Michelle L

2018-07-15

A strict, lifelong gluten-free (GF) diet is currently the only treatment for coeliac disease (CD). Vinegar and soy sauce are fermented condiments that often include wheat and/or barley. During fermentation cereal proteins are partially degraded by enzymes to yield peptide fragments and amino acids. Whether these fermented products contain intact or degraded gluten proteins and if they are safe for people with CD remains in question. LC-MS offers the benefit of being able to detect hydrolysed gluten that might be present in commercial vinegar and soy sauce products. LC-MS revealed the presence of gluten in malt vinegar, wherein the identified peptides derived from B-, D- and γ-hordein from barley, as well as γ-gliadin, and HMW- and LMW-glutenins from wheat that are known to contain immunopathogenic epitopes. No gluten was detected in the soy sauces examined despite wheat being a labelled ingredient indicating extensive hydrolysis of gluten during soy sauce production. Copyright © 2018 Elsevier Ltd. All rights reserved.

Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

Science.gov (United States)

Krupa-Kozak, Urszula; Bączek, Natalia; Rosell, Cristina M.

2013-01-01

Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant (p bread with beneficial effects on technological and nutritional properties. PMID:24241213

Non-Celiac Gluten Sensitivity Has Narrowed the Spectrum of Irritable Bowel Syndrome: A Double-Blind Randomized Placebo-Controlled Trial

Directory of Open Access Journals (Sweden)

Bijan Shahbazkhani

2015-06-01

Full Text Available Several studies have shown that a large number of patients who are fulfilling the criteria for irritable bowel syndrome (IBS are sensitive to gluten. The aim of this study was to evaluate the effect of a gluten-free diet on gastrointestinal symptoms in patients with IBS. In this double-blind randomized, placebo-controlled trial, 148 IBS patients fulfilling the Rome III criteria were enrolled between 2011 and 2013. However, only 72 out of the 148 commenced on a gluten-free diet for up to six weeks and completed the study; clinical symptoms were recorded biweekly using a standard visual analogue scale (VAS. In the second stage after six weeks, patients whose symptoms improved to an acceptable level were randomly divided into two groups; patients either received packages containing powdered gluten (35 cases or patients received placebo (gluten free powder (37 cases. Overall, the symptomatic improvement was statistically different in the gluten-containing group compared with placebo group in 9 (25.7%, and 31 (83.8% patients respectively (p < 0.001. A large number of patients labelled as irritable bowel syndrome are sensitive to gluten. Using the term of IBS can therefore be misleading and may deviate and postpone the application of an effective and well-targeted treatment strategy in gluten sensitive patients.

Osteoarticular manifestations of celiac disease and non-celiac gluten hypersensitivity.

Science.gov (United States)

Dos Santos, Stéphanie; Lioté, Frédéric

2017-05-01

Celiac disease is a chronic inflammatory autoimmune enteropathy based disorder that is triggered by the ingestion of gluten in genetically susceptible individuals. The global prevalence of 1% to 2% represents only the tip of the iceberg. The diagnosis is confirmed by positive specific antibody, anti-transglutaminase or anti-endomysium, specific lesions of the small intestine and a response to strict gluten-free diet. The diagnosis is difficult and often delayed because the clinical variability is very large, ranging from digestive clinical presentation "classic" to "atypical" symptoms, often extra-intestinal, that are sometimes attributed to a concomitant disease or a complication. Among them, there are frequent musculoskeletal manifestations such as osteoporosis and osteomalacia. In the absence of risk factor, osteoporosis, in a premenopausal women or in a man less than 55 years, more is if it is severe and refractory to medications, need to rheumatologists on the track of celiac disease in the absence of digestive symptoms. Osteomalacia is related to secondary hypovitaminosis D malabsorption. Supplementation by calcifediol, water-soluble vitamin D, may be indicated. Celiac disease is associated with an autoimmune disease in almost 1/3 of the cases. Knowing these potential associations allows earlier diagnosis in patients whose only manifestation, a concomitant disease. Anemia, chronic fatigue or unexplained polyarthralgia are symptoms associated with celiac disease to look for specific antibodies. The aim of early diagnosis is to prevent the emergence of other systemic disorders and avoid complications such as bone fractures and cancer, especially intestinal lymphoma. Non-celiac gluten intolerance is a new entity defined by symptomatology similar to that of celiac disease induced by the ingestion of gluten and disappearing after crowding-out, among patients without specific antibodies and without intestinal lesion of celiac disease. This entity is a cause, at

BUCKWHEAT AS A GLUTEN-FREE CEREAL IN COMBINATION WITH MAIZE FLOUR

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Stanislav Kráčmar

2012-02-01

Full Text Available Celiac disease is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages. Symptoms include chronic diarrhoea, and fatigue. The only treatment is long life diet with absence of gluten. Many researches concerning gluten-free nutrition have been done but it is still a big challenge. The main aim of this work was to observe changes in gluten-free breads quality made from maize-buckwheat mixtures depending on ratio of maize and buckwheat flour. To obtain samples, bread baking test was applied and these were provided to analyses (dough and pastry yield, baking loss, specific volume and texture analysis. The results showed that rising amount of maize flour in mixtures improved texture characteristics such as chewiness and gumminess, concerning specific volume of breads no significant differences were found and it was proved, that all texture parameters deteriorate with staling time.

A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA

Directory of Open Access Journals (Sweden)

Maria Cristina Ferrari

2014-06-01

Full Text Available This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the extensigraph/farinograph methods, respectively, in addition to the baking test. Principal component analysis (PCA and linear regression were used to evaluate the results. The parameters of energy and maximum resistance to extension determined by the extensigraph and WGQA showed an acceptable level for the linear correlation within the range from 0.6071 to 0.6511. The PCA results obtained using WGQA and the other rheological apparatus showed values similar to those expected for wheat flours in the baking test. Although all equipment used was effective in assessing the behavior of strong and weak flours, the results of medium strength wheat flour varied. WGQA has shown to use less amount of sample and to be faster and easier to use in relation to the other instruments used.

Exploring the popularity, experiences, and beliefs surrounding gluten-free diets in nonceliac athletes.

Science.gov (United States)

Lis, Dana M; Stellingwerff, Trent; Shing, Cecilia M; Ahuja, Kiran D K; Fell, James W

2015-02-01

Adherence to a gluten-free diet (GFD) for nonceliac athletes (NCA) has become increasingly popular despite a paucity of supportive medical or ergogenic evidence. This study aimed to quantify the demographics of NCA and determine associated experiences, perceptions, and sources of information related to GFD. Athletes (n = 910, female = 528, no gender selected = 5) completed a 17-question online survey. Forty-one percent of NCA respondents, including 18-world and/or Olympic medalists, follow a GFD 50-100% of the time (GFD > 50): only 13% for treatment of reported medical conditions with 57% self-diagnosing their gluten sensitivity. The GFD > 50 group characteristics included predominantly endurance sport athletes (70.0%) at the recreationally competitive level (32.3%), between 31 and 40 years of age (29.1%). Those who follow a GFD > 50 reported experiencing, abdominal/gastrointestinal (GI) symptoms alone (16.7%) or in conjunction with two (30.7%) or three (35.7%) additional symptoms (e.g., fatigue) believed to be triggered by gluten. Eighty-four percent of GFD > 50 indicated symptom improvement with gluten-removal. Symptom-based and non-symptom-based self-diagnosed gluten-sensitivity (56.7%) was the primary reason for adopting a GFD. Leading sources of GFD information were online (28.7%), trainer/coach (26.2%) and other athletes (17.4%). Although 5-10% of the general population is estimated to benefit clinically from a GFD a higher prevalence of GFD adherence was found in NCA (41.2%). Prescription of a GFD among many athletes does not result from evidence-based practice suggesting that adoption of a GFD in the majority of cases was not based on medical rationale and may be driven by perception that gluten removal provides health benefits and an ergogenic edge in NCA.

Gluten and casein supplementation does not increase symptoms in children with autism spectrum disorder.

Science.gov (United States)

Pusponegoro, Hardiono D; Ismael, Sofyan; Firmansyah, Agus; Sastroasmoro, Sudigdo; Vandenplas, Yvan

2015-11-01

A gluten- and casein-free diet is often given to children with autism spectrum disorder (ASD). We aimed to determine the effect of gluten and casein supplementation on maladaptive behaviour, gastrointestinal symptom severity and intestinal fatty acids binding protein (I-FABP) excretion in children with ASD. A randomised, controlled, double-blind trial was performed on 74 children with ASD with severe maladaptive behaviour and increased urinary I-FABP. Subjects were randomised to receive gluten-casein or a placebo for seven days. We evaluated maladaptive behaviour before and after supplementation, using I-FABP excretion, the approach withdrawal problem composite subtest of the Pervasive Developmental Disorder Behavior Inventory and the Gastrointestinal Symptom Severity Index. The mean approach withdrawal problem composite score was significantly higher before supplementation than after, both in the placebo and in the gluten-casein group. However, the mean difference was not significant and may have been caused by additional therapy. There was no significant difference in gastrointestinal symptoms and urinary I-FABP excretion. Administrating gluten-casein to children with ASD for one week did not increase maladaptive behaviour, gastrointestinal symptom severity or urinary I-FABP excretion. The effect of prolonged administration or other mechanisms of enterocyte damage in ASD should be explored. ©2015 Foundation Acta Paediatrica. Published by John Wiley & Sons Ltd.

Gluten intake in 6- to 36-month-old Danish infants and children

DEFF Research Database (Denmark)

Hoppe, Camilla; Trolle, Ellen; Gondolf, Ulla Holmboe

2013-01-01

the intake of gluten from wheat, barley, rye and oats in a cross-sectional National Danish Survey of Dietary Habits among Infants and Young Children (2006–2007). The study population comprised a random sample of 1743 children aged 6–36 months, recruited from the National Danish Civil Registry. The protein...... contents from wheat, rye, barley and oats were found in the National Danish Food Composition Table, and multiplied with the amounts in the recipes. The amounts of gluten were calculated as the amount of cereal protein × 0·80 for wheat and oats, ×0·65 for rye and ×0·50 for barley. Dietary intake...... was recorded daily for seven consecutive days in pre-coded food records supplemented with open-answer possibilities. Gluten intake increased with age (P

Impact of Corn Earworm (Lepidoptera: Noctuidae) on Field Corn (Poales: Poaceae) Yield and Grain Quality.

Science.gov (United States)

Bibb, Jenny L; Cook, Donald; Catchot, Angus; Musser, Fred; Stewart, Scott D; Leonard, Billy Rogers; Buntin, G David; Kerns, David; Allen, Tom W; Gore, Jeffrey

2018-05-28

Corn earworm, Helicoverpa zea (Boddie), commonly infests field corn, Zea mays (L.). The combination of corn plant biology, corn earworm behavior in corn ecosystems, and field corn value renders corn earworm management with foliar insecticides noneconomical. Corn technologies containing Bacillus thuringiensis (Bt) Berliner (Bacillales: Bacillaceae) were introduced that exhibit substantial efficacy against corn earworm and may reduce mycotoxin contamination in grain. The first generation Bt traits in field corn demonstrated limited activity on corn earworm feeding on grain. The pyramided corn technologies have greater cumulative protein concentrations and higher expression throughout the plant, so these corn traits should provide effective management of this pest. Additionally, reduced kernel injury may affect physical grain quality. Experiments were conducted during 2011-2012 to investigate corn earworm impact on field corn yield and grain quality. Treatments included field corn hybrids expressing the Herculex, YieldGard, and Genuity VT Triple Pro technologies. Supplemental insecticide treatments were applied every 1-2 d from silk emergence until silk senescence to create a range of injured kernels for each technology. No significant relationship between the number of corn earworm damaged kernels and yield was observed for any technology/hybrid. In these studies, corn earworm larvae did not cause enough damage to impact yield. Additionally, no consistent relationship between corn earworm damage and aflatoxin contamination was observed. Based on these data, the economic value of pyramided Bt corn traits to corn producers, in the southern United States, appears to be from management of other lepidopteran insect pests including European and southwestern corn borer.

Circulating gluten-specific FOXP3+CD39+ regulatory T cells have impaired suppressive function in patients with celiac disease.

Science.gov (United States)

Cook, Laura; Munier, C Mee Ling; Seddiki, Nabila; van Bockel, David; Ontiveros, Noé; Hardy, Melinda Y; Gillies, Jana K; Levings, Megan K; Reid, Hugh H; Petersen, Jan; Rossjohn, Jamie; Anderson, Robert P; Zaunders, John J; Tye-Din, Jason A; Kelleher, Anthony D

2017-12-01

Celiac disease is a chronic immune-mediated inflammatory disorder of the gut triggered by dietary gluten. Although the effector T-cell response in patients with celiac disease has been well characterized, the role of regulatory T (Treg) cells in the loss of tolerance to gluten remains poorly understood. We sought to define whether patients with celiac disease have a dysfunction or lack of gluten-specific forkhead box protein 3 (FOXP3) + Treg cells. Treated patients with celiac disease underwent oral wheat challenge to stimulate recirculation of gluten-specific T cells. Peripheral blood was collected before and after challenge. To comprehensively measure the gluten-specific CD4 + T-cell response, we paired traditional IFN-γ ELISpot with an assay to detect antigen-specific CD4 + T cells that does not rely on tetramers, antigen-stimulated cytokine production, or proliferation but rather on antigen-induced coexpression of CD25 and OX40 (CD134). Numbers of circulating gluten-specific Treg cells and effector T cells both increased significantly after oral wheat challenge, peaking at day 6. Surprisingly, we found that approximately 80% of the ex vivo circulating gluten-specific CD4 + T cells were FOXP3 + CD39 + Treg cells, which reside within the pool of memory CD4 + CD25 + CD127 low CD45RO + Treg cells. Although we observed normal suppressive function in peripheral polyclonal Treg cells from patients with celiac disease, after a short in vitro expansion, the gluten-specific FOXP3 + CD39 + Treg cells exhibited significantly reduced suppressive function compared with polyclonal Treg cells. This study provides the first estimation of FOXP3 + CD39 + Treg cell frequency within circulating gluten-specific CD4 + T cells after oral gluten challenge of patients with celiac disease. FOXP3 + CD39 + Treg cells comprised a major proportion of all circulating gluten-specific CD4 + T cells but had impaired suppressive function, indicating that Treg cell dysfunction might be a key

Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

Directory of Open Access Journals (Sweden)

M. SALMENKALLIO-MARTTILA

2008-12-01

Full Text Available Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules – protein and starch – correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.;

[The sensitivity and clinical course of patients with wheat-dependent exercise-induced anaphylaxis sensitized to hydrolyzed wheat protein in facial soap].

Science.gov (United States)

Hiragun, Makiko; Ishii, Kaori; Hiragun, Takaaki; Shindo, Hajime; Mihara, Shoji; Matsuo, Hiroaki; Hide, Michihiro

2011-12-01

Recently an increasing number of patients with wheat-dependent exercise-induced anaphylaxis (WDEIA), developed during or after using hydrolyzed wheat protein (HWP)-containing soap (HWP-WDEIA), were reported in Japan. To clarify the relation between WDEIA and HWP-containing soap and their prognosis, we investigated the patients who visited Hiroshima University Hospital and were diagnosed as WDEIA from January 2010 to June 2011. We took detailed clinical histories, performed skin prick tests, serum immunoassays for antigen-specific IgE and basophil histamine release test, and followed up their clinical courses after the diagnosis. Among 36 patients with WDEIA, 30 patients had used only one type of HWP-soap. The patients with HWP-WDEIA were mainly women and had developed facial symptoms and angioedema. They suffered from blood pressure reductions less frequently than patients with conventional WDEIA. The levels of glutens-specific IgE were higher than those of ω-5 gliadin in patients with HWP-WDEIA (psoap. The development of HWP-WDEIA is associated with the use of HWP-soap. The sensitivities to HWP that cross reacts with non-processed wheat may be reduced or possibly cured after the discontinuation of HWP-soap.

Potential beneficial effects of a gluten-free diet in newly diagnosed children with type 1 diabetes

DEFF Research Database (Denmark)

Svensson, Jannet; Sildorf, Stine Møller; Pipper, Christian B.

2016-01-01

Aim: Gluten-free diet has shown promising effects in preventing type 1 diabetes (T1D) in animals as well as beneficial effects on the immune system. Gluten-free diet at diabetes onset may alter the natural course and outcome of autoimmune diseases such as T1D. Methods: In a 12-month study, 15...... children newly diagnosed with T1D were instructed to follow a gluten-free diet. Questionnaires were used to evaluate adherence to the gluten-free diet. Partial remission (PR) was defined by insulin dose-adjusted A1c (IDAA1c) ≤9 or stimulated C-peptide (SCP) >300 pmol/L measured 90 min after a liquid mixed...... meal at the inclusion, six and 12 months after onset. The intervention group was compared with two previous cohorts. Linear mixed models were used to estimate differences between cohorts. Results: After 6 months, more children on a gluten-free diet tended to have SCP values above 300 pmol/L compared...

Rheological behaviour of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential

NARCIS (Netherlands)

Janssen, A. M.; vanVliet, T; Vereijken, JM

The rheological characteristics of hydrated cv. Obelisk and Katepwa glutens, with poor and good baking potential, respectively, were studied at small and large deformations. Dynamic (oscillatory) measurements at small deformations over a frequency range of 0.03 to 3 rad/s showed that cv. Katepwa

Qualitative effect of added gluten on dough properties and quality of Chinese steamed bread

Science.gov (United States)

Glutens isolated from fifteen soft red winter (SRW) wheat flours were added into a SRW wheat flour to obtain protein levels of 9.6% and 11.3% for determination of the qualitative effect of gluten protein on the dough properties and quality of northern-style Chinese steamed bread (CSB). Sodium dodecy...

Corn silage from corn treated with foliar fungicide and performance of Holstein cows.

Science.gov (United States)

Haerr, K J; Lopes, N M; Pereira, M N; Fellows, G M; Cardoso, F C

2015-12-01

Foliar fungicide application to corn plants is used in corn aimed for corn silage in the dairy industry, but questions regarding frequency of application and its effect on corn silage quality and feed conversion when fed to dairy cows remain prevalent. The objective of this study was to evaluate the effects of various foliar fungicide applications to corn on dry matter intake (DMI), milk production, and milk composition when fed to dairy cows. Sixty-four Holstein cows with parity 2.5±1.5, 653±80kg of body weight, and 161±51d in milk were blocked and randomly assigned to 1 of 4 corn silage treatments (total mixed ration with 35% of the dry matter as corn silage). Treatments were as follows: control (CON), corn silage with no applications of foliar fungicide; treatment 1 (1X), corn silage from corn that received 1 application of pyraclostrobin (PYR) foliar fungicide (Headline; BASF Corp.) at corn vegetative stage 5; treatment 2 (2X), corn silage from corn that received the same application as 1X plus another application of a mixture of PYR and metconazole (Headline AMP; BASF Corp.) at corn reproductive stage 1 ("silking"); and treatment 3 (3X), corn silage from corn that received the same applications as 2X as well as a third application of PYR and metconazole at reproductive stage 3 ("milky kernel"). Corn was harvested at about 32% dry matter and 3/4 milk line stage of kernel development and ensiled for 200d. Treatments were fed to cows for 5wk, with the last week being used for statistical inferences. Week -1 was used as a covariate in the statistical analysis. Dry matter intake tended to be lower for cows fed corn silage treated with fungicide than CON (23.8, 23.0, 19.5, and 21.3kg for CON, 1X, 2X, and 3X, respectively). A linear treatment effect for DMI was observed, with DMI decreasing as foliar fungicide applications increased. Treatments CON, 1X, 2X, and 3X did not differ for milk yield (34.5, 34.5, 34.2, and 34.4kg/d, respectively); however, a trend for

Development of corn silk as a biocarrier for Zymomonas mobilis biofilms in ethanol production from rice straw.

Science.gov (United States)

Todhanakasem, Tatsaporn; Tiwari, Rashmi; Thanonkeo, Pornthap

2016-01-01

Z. mobilis cell immobilization has been proposed as an effective means of improving ethanol production. In this work, polystyrene and corn silk were used as biofilm developmental matrices for Z. mobilis ethanol production with rice straw hydrolysate as a substrate. Rice straw was hydrolyzed by dilute sulfuric acid (H2SO4) and enzymatic hydrolysis. The final hydrolysate contained furfural (271.95 ± 76.30 ppm), 5-hydroxymethyl furfural (0.07 ± 0.00 ppm), vanillin (1.81 ± 0.00 ppm), syringaldehyde (5.07 ± 0.83 ppm), 4-hydroxybenzaldehyde (4-HB) (2.39 ± 1.20 ppm) and acetic acid (0.26 ± 0.08%). Bacterial attachment or biofilm formation of Z. mobilis strain TISTR 551 on polystyrene and delignified corn silk carrier provided significant ethanol yields. Results showed up to 0.40 ± 0.15 g ethanol produced/g glucose consumed when Z. mobilis was immobilized on a polystyrene carrier and 0.51 ± 0.13 g ethanol produced/g glucose consumed when immobilized on delignified corn silk carrier under batch fermentation by Z. mobilis TISTR 551 biofilm. The higher ethanol yield from immobilized, rather than free living, Z. mobilis could possibly be explained by a higher cell density, better control of anaerobic conditions and higher toxic tolerance of Z. mobilis biofilms over free cells.

Ancient whole grain gluten-free buckwheat snacks

Science.gov (United States)

Four kinds of whole grain Buckwheat snacks (gluten-free, low in fat and salt) were evaluated. The snacks were Buckwheat, Buckwheat-Turmeric, Buckwheat-Pepper and Buckwheat-Ginger. Turmeric and Ginger are very common ingredients of Asian cuisines. Turmeric and ginger have been reported to have heal...

Proteomic Mapping of the Immune Response to Gluten in Children with Autism

Science.gov (United States)

2015-10-01

AWARD NUMBER: W81XWH-14-1-0293 TITLE: Proteomic Mapping of the Immune Response to Gluten in Children with Autism PRINCIPAL INVESTIGATOR...Sep 2014 – 29 Sep 2015 4. TITLE AND SUBTITLE Proteomic Mapping of the Immune Response to Gluten in Children with Autism 5a. CONTRACT NUMBER 5b. GRANT...gastrointestinal (GI) symptoms and defects in GI function in the context of autism . Our newly published data indicate that children with autism exhibit

Impact of Tragacanth and Xanthan Gums on the Physical and Textural Characteristics of Gluten-free Cake

OpenAIRE

Mahsa Hojjatoleslami; Mohammad Hossain Azizi

2015-01-01

Background and Objectives: The quality of cakes made of wheat flour depends on the quantity and quality of its gluten proteins; however, these proteins may have side effects for some people, including the patients with celiac, and the only way to cure this disease is to take a lifelong gluten-free diet. Materials and Methods: This research aims to produce gluten- free cake by using rice flour and xanthan and tragacanth gums, including two treatments of xanthan gum (0.5 &1 %), two treatment...

Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

Directory of Open Access Journals (Sweden)

Cristina M. Rosell

2013-11-01

Full Text Available Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant (p < 0.05 increase of the specific volume, crust darkening, and crumb lightness, depending on the dairy supplementation level, rather than the protein type. Dairy proteins incorporated at a 12% level, significantly (p < 0.05 decreased the hardness; nevertheless, the highest amount of proteins tested led to the opposite effect. These results indicate that milk proteins tested could be successfully added to gluten-free bread with beneficial effects on technological and nutritional properties.

The Copolymer P(HEMA-co-SS) Binds Gluten and Reduces Immune Response in Gluten-Sensitized Mice and Human Tissues

Czech Academy of Sciences Publication Activity Database

Pinier, M.; Fuhrmann, G.; Galipeau, H. J.; Rivard, N.; Murray, J. A.; David, Ch. S.; Drašarová, Hana; Tučková, Ludmila; Leroux, J. Ch.; Verdu, E. F.

2012-01-01

Roč. 142, č. 2 (2012), s. 316-325 ISSN 0016-5085 R&D Projects: GA ČR GA310/07/0414 Institutional research plan: CEZ:AV0Z50200510 Keywords : Polymeric Binders * Gluten Intolerance * Autoimmune Disorder Subject RIV: EC - Immunology Impact factor: 12.821, year: 2012

Quinoa ancient whole grain gluten-free snacks

Science.gov (United States)

Four kinds of whole grain gluten-free low fat and salt quinoa snacks were evaluated. The snacks were Quinoa, Quinoa-Pepper, Quinoa-Ginger and Quinoa-Turmeric. In the Asian cuisines ginger and turmeric are very common. Ginger has been reported to improve blood flow and prevent joint pains. Turmer...

Enrichment of dry mixes for gluten-free muffins

Directory of Open Access Journals (Sweden)

Y. P. Dombrovskaya

2017-01-01

Full Text Available Now we are focusing on the production of food products that meet the modern requirements of quality and safety, the development of domestic production of food ingredients and production technologies, and specialized functional purpose. The interest for the modern confectionery manufacture are ready to dry semi-finished products - multi-component mixture, designed to produce a wide range of confectionery products like functional purpose and specialized. These mixtures are possible for use not only at home but also in production (capacity of small enterprises and public catering. Semi-finished bakery products are food concentrates and dry mixes are pre-preliminarily prepared foods: flour, sugar, milk, egg powder and other components for the preparation of various types of flour confectionery products – cakes, pies, cookies and others. One way to improve the quality and range of bakery is the use in the production of dry mixes that have a number of advantages compared with other types of materials. They contain minimal amounts of moisture, have a small volume and weight, and no active enzyme systems they contribute to a longer storage. This article discusses the development of a vital topic of gluten-free mix and improved assortment of gluten-free flour confectionery products for people with celiac disease and aspiring to a healthy diet. On getting products out experiments: determination of acidity and moisture performance of products, the study of organoleptic indicators of quality of the product. Received innovative gluten-free mixture of nutritional therapy.

Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese spring deletion lines

NARCIS (Netherlands)

van den Broeck, H.C.; van Herpen, T.W.J.M.; Schuit, C.; Salentijn, E.M.J.; Dekking, L.; Bosch, D.|info:eu-repo/dai/nl/073731374; Hamer, R.J.; Smulders, M.J.M.; Gilissen, L.J.W.J.; van der Meer, I.M.

2009-01-01

Background: Gluten proteins can induce celiac disease (CD) in genetically susceptible individuals. In CD patients gluten-derived peptides are presented to the immune system, which leads to a CD4+ T-cell mediated immune response and inflammation of the small intestine. However, not all gluten

Wheat gluten in extruded fish feed: Effects on morphology and on physical and functional properties

NARCIS (Netherlands)

Draganovic, V.; Goot, van der A.J.; Boom, R.M.; Jonkers, J.

2013-01-01

This article focuses on understanding the role of vital wheat gluten on the structural parameters of extruded fish feed and its correlation to the physical and functional properties. Gluten–soy protein concentrate blends with five gluten concentrations (0–200 g kg-1) were produced. An abrupt

Food label usage and reported difficulty with following a gluten-free diet among individuals in the USA with coeliac disease and those with noncoeliac gluten sensitivity.

Science.gov (United States)

Verrill, L; Zhang, Y; Kane, R

2013-10-01

Individuals with coeliac disease (CD) and those with noncoeliac gluten sensitivity (GS) have reported difficulty following a gluten-free diet (GFD); however, few studies have explored the link between the food label, gluten-free (GF) claims and the difficulty associated with following a GFD. The present study surveyed adults with CD (n = 1,583) and adults with GS (n = 797) about their reported difficulty following a GFD, including assessing the role of food labels and GF claims, as well as other factors known to contribute to this difficulty. A two-sample t-test and chi-squared tests for equality of means or proportions were used for the descriptive data and ordinal logistic regression (OLR) was used to model associations. On average, individuals with GS reported slightly more difficulty following the GFD than did participants with CD. According to the OLR results, reading the food label often was significantly associated with less reported difficulty following a GFD, whereas consuming packaged processed foods and looking for GF claims more often were significantly associated with more reported difficulty for both respondent groups. Individuals with GS may rely more heavily on the GF claim for information about a product's gluten content. Individuals with CD, on the other hand, may be more experienced food label readers and may rely more on the ingredient list for finding GF foods. More studies are needed aiming to understand the role of the food label in facilitating consumers' ability to follow a GFD. Published 2013. This article is a U.S. Government work and is in the public domain in the USA.

Transglutaminase-treated conjugation of sodium caseinate and corn fiber gum hydrolysate: Interfacial and dilatational properties.

Science.gov (United States)

Liu, Yan; Selig, Michael J; Yadav, Madhav P; Yin, Lijun; Abbaspourrad, Alireza

2018-05-01

This study compliments previous work where peroxidase was successfully used to crosslink corn fiber gum (CFG) with bovine serum albumin and improve CFG's emulsifying properties. Herein, an alternative type of enzyme, transglutaminase, was used to prepare conjugates of CFG and sodium caseinate. Additionally, the CFG was partially hydrolyzed by sulfuric acid and its crosslinking pattern with caseinate was evaluated. The interfacial crosslinking degree between caseinate and CFG increased after hydrolysis according to high performance size exclusion chromatography. The equilibrium interfacial tension of CFG hydrolysate-caseinate conjugate was lower than that of CFG-caseinate conjugate as the rearrangement rate of the CFG hydrolysate-caseinate conjugate was higher. The dilatational modulus of CFG hydrolysate decreased from that of CFG. Copyright © 2018 Elsevier Ltd. All rights reserved.

Kinetics of the histological, serological and symptomatic responses to gluten challenge in adults with coeliac disease.

Science.gov (United States)

Leffler, Daniel; Schuppan, Detlef; Pallav, Kumar; Najarian, Robert; Goldsmith, Jeffery D; Hansen, Joshua; Kabbani, Toufic; Dennis, Melinda; Kelly, Ciarán P

2013-07-01

Coeliac disease is defined by gluten responsiveness, yet there are few data on gluten challenge (GC) in adults on a gluten-free diet. Lack of data regarding the kinetics of responses to gluten is a limitation in clinical practice and research when GC is performed. 20 adults with biopsy-proven coeliac disease participated. The study included two run-in visits followed by a 14-day GC at a randomly assigned dose of 3 or 7.5 g of gluten/day. Study visits occurred 3, 7, 14 and 28 days after starting GC. Duodenal biopsy was performed during the run-in and at days 3 and 14 of GC. Villous height to crypt depth ratio (Vh:Cd) and intraepithelial lymphocyte (IEL) count/100 enterocytes were measured by two pathologists. Antibodies to tissue transglutaminase and deamidated gliadin peptides, lactulose to mannitol ratio (LAMA) and symptoms were assessed at each visit. Significant reduction in Vh:Cd (2.2-1.1, padults with coeliac disease. These data permit accurate design of clinical trials and indicate that many individuals will meet coeliac diagnostic criteria after a 2-week GC.

Impact of Quince Flour on Gluten-free Muffins Production

Directory of Open Access Journals (Sweden)

Adriana PAUCEAN

2017-05-01

Full Text Available This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different proportions have been proposed. Quince is a rich source of vitamins, minerals, polyphenolic compounds and fibres. The quince flour addition led to muffins with increased content in minerals and very good sensorial properties in terms of taste, flavour, texture and general acceptance. It could be concluded that quince flour is a suitable source for obtaining gluten free muffins. Quince flour addition in aglutenic muffin composite flour up to 10% did not affect negatively their phisico-chemical and sensorial  properties.

Improving wood hydrolyzate fermentation by using schizosaccharomycetes

Energy Technology Data Exchange (ETDEWEB)

Kalyuzhnyi, M Ya; Ustinova, V I; Petrushko, G I

1967-01-01

The development of Schizosaccharomycetes (I) in wood hydrolyzates is not observed when fermentation is carried out by the convetional batch process, evidently because of the highly inhibitory action of the medium. More recently, with the introduction of continuous fermentation of wood and other hydrolyzates, the occurrence of I has been frequently reported, and in some hydrolysis plants, I became predominant, eliminating the budding yeast strains. The phenomenon can be attributed to higher temperatures employed in continuous fermentation, and to a more favorable medium, as the hydrolyzate is diluted with spent fermentation liquor (the flow of fresh medium constitutes about 20% of the fermentation-vat volume). The I cells, when grown under favorable conditions, have a high fermenting power, adapt easily to the fermentation of galactose, and give higher yields of ethanol than the budding yeast. As observed at plants using I, however, the cells are sensitive to variations in the fermentation process, and are inactivated upon storage. This is usually attributed to their inability to store polysaccharides, and especially glycogen. An experimental study undertaken to determine conditions under which reserve polysaccharides accumulate in I cells showed that the important factor is the quality of the medium in which the cells are grown and the conditions of storage. In media enriched with spent fermentaion liquor or with cell autolyzate and purified from toxic components, considerable amounts of glycogen accumulate in the cells.

Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food.

Science.gov (United States)

Zanello, Pier Paolo; Sforza, Stefano; Dossena, Arnaldo; Lambertini, Francesca; Bottesini, Chiara; Nikolaev, Ilya V; Koroleva, Olga; Ciociola, Tecla; Magliani, Walter; Conti, Stefania; Polonelli, Luciano

2014-02-01

This research was aimed at the evaluation of the antimicrobial activity exerted by poultry protein hydrolyzates derived from industrial leftovers added to minced turkey meat, intended for the production of burgers for human consumption. Hydrolyzates were obtained through enzymatic hydrolysis from poultry bone and meat trimmings, as by-products from the poultry industry. Colony forming unit assays, under both laboratory and industrial conditions, were performed to assess microbial growth. Poultry protein hydrolyzates inhibited microbial growth occurring in semi-finished turkey meat during the normal retention period because of their water holding capacity resulting in a decreased water activity. Overall, the findings demonstrated that poultry protein hydrolyzates could decrease mesophilic, psychrophilic, and thermophilic bacterial growth for the entire product shelf-life. Bacterial growth inhibition obtained in minced turkey meat by addition of poultry protein hydrolyzates (1.5%), hygroscopic amino acids mixture (1.5%) or sodium chloride (1%) was similar. It is suggested that the use of hydrolyzates could allow the reduction of salt content in poultry meat based products leading to the production of low-sodium turkey food still maintaining acceptable sensory characteristics.

Indications and Use of the Gluten Contamination Elimination Diet for Patients with Non-Responsive Celiac Disease.

Science.gov (United States)

Leonard, Maureen M; Cureton, Pamela; Fasano, Alessio

2017-10-18

For the majority of patients diagnosed with celiac disease, once a gluten-free diet is initiated, symptoms improve within weeks and may completely resolve in months. However, up to 30% of patients may show signs, symptoms or persistent small intestinal damage after one year on a gluten-free diet. These patients require evaluation for other common GI etiologies and assessment of their celiac disease status in order to make a diagnosis and suggest treatment. Here, we propose an approach to evaluating patients with celiac disease with persistent symptoms, persistently elevated serology, and or persistent villous atrophy despite a gluten-free diet. We detail how to diagnose and distinguish between non-responsive and refractory celiac disease. Finally, we introduce the indications for use of the gluten contamination elimination diet and provide information for practitioners to implement the diet when necessary in their practice.

Whole grain gluten-free vegetable savory snacks

Science.gov (United States)

Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were evaluated. Composition of the base formulation (BF) as is basis was brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking pow...

Digestibility of animal and vegetable protein ingredients by pirarucu juveniles, Arapaima gigas

Directory of Open Access Journals (Sweden)

Filipe dos Santos Cipriano

Full Text Available ABSTRACT The objective of this study was to determine the apparent digestibility coefficients of energy, protein, and amino acids in protein ingredients by pirarucu juveniles. A test was conducted with six protein ingredients: meat and bone meal, fish meal, hydrolyzed feather meal, poultry by-product meal, soybean meal, and corn gluten meal. Three repetitions were used for each tested ingredient. A reference feed was used with 430 g kg−1 crude protein and 19.63 kJ g−1 gross energy. The test feeds consisted of the replacement of 30% of the reference feeds with the test ingredients. Chromium oxide was added to the feeds at 1 g kg−1 as an external marker. Eighteen juveniles with an average weight of 235±36 g were used. The best apparent digestibility coefficients of protein were found for fish meal, followed by the poultry by-product meal and meat and bone meal. However, except for gluten, all the tested ingredients presented protein digestibilities above 0.70. The crude energy apparent digestibility coefficient was higher for animal ingredients, above 0.75, than for vegetable ingredients, which presented values below 0.60. Pirarucu efficiently uses the protein from the tested ingredients, regardless of origin. However, it has a preferential ability to use the energy from animal ingredients.

Cutaneous Manifestations of Non-Celiac Gluten Sensitivity: Clinical Histological and Immunopathological Features

Directory of Open Access Journals (Sweden)

Veronica Bonciolini

2015-09-01

Full Text Available Background: The dermatological manifestations associated with intestinal diseases are becoming more frequent, especially now when new clinical entities, such as Non-Celiac Gluten Sensitivity (NCGS, are identified. The existence of this new entity is still debated. However, many patients with diagnosed NCGS that present intestinal manifestations have skin lesions that need appropriate characterization. Methods: We involved 17 patients affected by NCGS with non-specific cutaneous manifestations who got much better after a gluten free diet. For a histopathological and immunopathological evaluation, two skin samples from each patient and their clinical data were collected. Results: The median age of the 17 enrolled patients affected by NCGS was 36 years and 76% of them were females. On the extensor surfaces of upper and lower limbs in particular, they all presented very itchy dermatological manifestations morphologically similar to eczema, psoriasis or dermatitis herpetiformis. This similarity was also confirmed histologically, but the immunopathological analysis showed the prevalence of deposits of C3 along the dermo-epidermal junction with a microgranular/granular pattern (82%. Conclusions: The exact characterization of new clinical entities such as Cutaneous Gluten Sensitivity and NCGS is an important objective both for diagnostic and therapeutic purposes, since these are patients who actually benefit from a GFD (Gluten Free Diet and who do not adopt it only for fashion.

Two randomized cross-over trials assessing the impact of dietary gluten or wholegrain on the gut microbiome and host metabolic health

DEFF Research Database (Denmark)

Ibrügger, Sabine; Gøbel, Rikke Juul; Vestergaard, Henrik

2014-01-01

as baseline characteristics of two human intervention studies, within the Gut, Grain and Greens (3G) Center, investigating the effects of a gluten-poor and wholegrain-rich diet on microbiota composition and metabolic health. Design: The gluten and wholegrain studies had a randomized, controlled, cross......-over design each comprising two eight-week dietary intervention periods, separated by a six-week wash-out period. Each trial included 60 men and women exhibiting an increased metabolic risk. In the gluten study a gluten-poor diet was compared with a gluten-rich dietary fiber-controlled diet......, and in the wholegrain study a wholegrain-rich diet was compared with a refined grain diet. The control diet was identical in both studies, being concomitantly high in gluten and refined. Participants substituted all cereal products with provided intervention products which they consumed ad libitum. Before and after...

Effect of Coconut, Sisal and Jute Fibers on the Properties of Starch/Gluten/Glycerol Matrix

Science.gov (United States)

Coconut, sisal and jute fibers were added as reinforcement materials in a biodegradable polymer matrix comprised of starch/gluten/glycerol. The content of fibers used in the composites varied from 5% to 30% by weight of the total polymers (starch and gluten). Materials were processed in a Haake torq...

Characterization of composite biofilms of wheat gluten and cellulose acetate phthalate

Directory of Open Access Journals (Sweden)

F. M. Fakhouri

2004-06-01

Full Text Available The objective of this research was to develop and characterize composite biofilms produced using wheat gluten and cellulose acetate phthalate. Biofilms act as barriers to moisture and oxygen diffusion through the film. The films were prepared with different thicknesses and component concentrations and were analyzed for water vapor and oxygen permeabilities, water and acid solubilities and mechanical properties. Results showed that the mixture improved film characteristics more than each of the individual components alone. The 1:1 mixture had properties of better permeability to water and oxygen. The composite films were completely soluble in water and acid, with the exception of the film with the highest gluten concentration, which was 50% soluble in water and acid. An increase in gluten concentration in the composite films resulted in a decrease in tensile strength. There was no significant difference in elongation at break between the composite films. No difference in thickness was detected either. Results showed that the mixture improved the characteristics more than of the individual components alone.

Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.

Science.gov (United States)

Flores-Silva, Pamela C; Rodriguez-Ambriz, Sandra L; Bello-Pérez, Luis A

2015-05-01

An increase in celiac consumers has caused an increasing interest to develop good quality gluten-free food products with high nutritional value. Snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. Extrusion and deep-frying of unripe plantain, chickpea, and maize flours blends produced gluten-free snacks with high dietary fiber contents (13.7-18.2 g/100 g) and low predicted glycemic index (28 to 35). The gluten-free snacks presented lower fat content (12.7 to 13.6 g/100 g) than those reported in similar commercial snacks. The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g). The overall acceptability of the gluten-free snacks was similar to that chili-flavored commercial snack. It was possible to develop gluten-free snacks with high dietary fiber content and low predicted glycemic index with the blend of the 3 flours, and these gluten-free snacks may also be useful as an alternative to reduce excess weight and obesity problems in the general population and celiac community. © 2015 Institute of Food Technologists®

Synthetic polyester-hydrolyzing enzymes from thermophilic actinomycetes.

Science.gov (United States)

Wei, Ren; Oeser, Thorsten; Zimmermann, Wolfgang

2014-01-01

Thermophilic actinomycetes produce enzymes capable of hydrolyzing synthetic polyesters such as polyethylene terephthalate (PET). In addition to carboxylesterases, which have hydrolytic activity predominantly against PET oligomers, esterases related to cutinases also hydrolyze synthetic polymers. The production of these enzymes by actinomycetes as well as their recombinant expression in heterologous hosts is described and their catalytic activity against polyester substrates is compared. Assays to analyze the enzymatic hydrolysis of synthetic polyesters are evaluated, and a kinetic model describing the enzymatic heterogeneous hydrolysis process is discussed. Structure-function and structure-stability relationships of actinomycete polyester hydrolases are compared based on molecular dynamics simulations and recently solved protein structures. In addition, recent progress in enhancing their activity and thermal stability by random or site-directed mutagenesis is presented. © 2014 Elsevier Inc. All rights reserved.

Whole grain gluten-free egg-free pasta

Science.gov (United States)

The USDA food guide recommends that at least ½ of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole grains and 11 g of dietary fiber. This is the only report demonstrating innovative whole grain gluten free, egg free (no chemicals adde...

Laboratory-scale dry/wet-milling process for the extraction of starch and gluten from wheat

NARCIS (Netherlands)

Steeneken, P.A.M.; Helmens, H.J.

2009-01-01

A laboratory-scale process is presented for the manufacture of starch and gluten from wheat. Main feature of this process is that whole wheat kernels are crushed dry between smooth rolls prior to wet disintegration in excess water in such way that gluten formation is prevented and fibres can be

The Effect of Persian Gums and Tragacanth on Texture and Sensory Characteristics of Non-Gluten ‎Cakes

OpenAIRE

Afrooz Ghasemi; Mohammad Shahedi Baghe Khandan; Seyed Ali Yasini Ardakani

2017-01-01

Background: The presence of gluten proteins in rice flour leads to some problems for patients of celiac; a digestive autoimmune disease. Consumption of a non-gluten regime can decrease the effects of this disease. The aim of this study was to produce a non-gluten cake with an appropriate quality and high nutritional value by using rice flour, quinoa flour, Persian gums, and Tragacanth. Methods: The effect of addition of Persian gums, Tragacanth, and a combination of both of these compounds...

Difficulties related to compliance with gluten-free diet by patients with coeliac disease living in Upper Silesia

Directory of Open Access Journals (Sweden)

Magdalena Ferster

2015-12-01

Full Text Available Compliance with gluten-free diet is the basic method for controlling coeliac disease in patients regardless of their age. It may be, however, challenging to follow in daily life. The prevalence of the disease (approx. 1% of European population is affected makes it an important public health problem. Aim of the study: Investigating the difficulties and obstacles related to compliance with gluten-free diet by children and adult patients living in Upper Silesia region. Material and method: The study included 30 mothers of children with coeliac disease (Group I and 30 adult coeliac disease patients (Group II. The patients kept a gluten-free diet. Data were obtained in an anonymous survey drawn up for the purpose of this study, conducted in 2010. Results: The respondents reported a very limited access to gluten-free meals in mass-catering establishments (76.7% of the participants in Group II, and 70% children at nurseries, kindergartens and schools, lack of adequate food product labelling (93% in both groups, difficulties experienced in social life (60% in Group II, difficulties experienced when travelling within Poland (76.7% in Group II and abroad (83.3% in Group II, and no existing reimbursement plan for the high diet costs (16.7% in Group I vs. 26.7% in Group II. Conclusions: 1 The necessity of compliance with gluten-free diet causes a lot of difficulties in everyday life to patients with coeliac disease and parents of children suffering from coeliac disease. Proper treatment requires their identification by the attending physician. 2 Improved food labelling as regards gluten content as well as inclusion of gluten-free meals in the menu of food-serving establishments will contribute to improved quality of life of children and adults suffering from coeliac disease. 3 Associations of patients on a gluten-free diet should continue their efforts to have high costs of this diet refunded.

Restaurant Dining: Seven Tips for Staying Gluten Free

Science.gov (United States)

GiG Education Bulletin Restaurant Dining: Seven Tips for Staying Gluten-Free Updated May 2014 Tips for Dining Away from Home 1. Selection of ... a number of factors, including the type of restaurant you choose. • Be careful in restaurants where language ...

Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

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Viviane Borges Vallejos

2015-06-01

Full Text Available The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the addition of methylcellulose and xanthan gum on the technological characteristics of gluten-free cakes made with 100% rice flour. Cakes using hydrocolloids at different concentrations were developed through an experimental design that evaluated technological features such as specific volume, crumb hardness and overall quality score. Mathematical models were obtained to describe the hardness and the score of cakes as a function of the addition of xanthan and methylcellulose. The smallest value of crumb hardness of the cakes was obtained when concentrations of 0.4% xanthan and 2% methylcellulose were added. With regards to the score, the highest value was obtained with the lowest levels of hydrocolloids, whose formulation contained 0.2% xanthan gum and 1% methylcellulose. It can be concluded that the addition of xanthan gum and methylcellulose enabled the development of a gluten-free cake with a softer crumb that presents technological quality attributes similar to that of a wheat cake.

Molecular characterization of gluten hydrolysing Bacillus sp. and their efficacy and biotherapeutic potential as probiotics using Caco-2 cell line.

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Rashmi, B S; Gayathri, D

2017-09-01

To isolate and characterize indigenous gluten hydrolysing bacteria from wheat sourdough and curd samples and further evaluation of their probiotic potentiality. Indigenous gluten hydrolysing isolates GS 33, GS 143, GS 181 and GS 188 were identified as Bacillus sp. by molecular-typing methods and studied extensively for their functional and probiotic attributes. All the tested isolates could survive at pH 2 and toxicity of 0·3% bile and also exhibited cell surface hydrophobicity and autoaggregation phenotype. The isolates were adhered strongly to Caco-2 cells and coaggregated with Escherichia coli MTCC 433 and Listeria monocytogenes MTCC 1143 preventing pathogen invasion into Caco-2 cells in vitro. In addition, the minimum inhibitory concentration of selected antibiotics for all the investigated gluten hydrolysing isolates was within the breakpoint values as recommended by the European Food Safety Authority. The indigenous high intensity gluten hydrolysing bacteria exhibited high resistance to gastric and pancreatic stress and possessed antibacterial, aggregation, adhesion and pathogen exclusion properties, and as a potential probiotics, either alone or in consortium would be useful in the development of gluten-free wheat foods. Exploring new indigenous gluten hydrolysing bacteria from wheat sourdough and curd samples would be beneficial in developing gluten-free wheat foods using potential indigenous probiotics. © 2017 The Society for Applied Microbiology.

Going Gluten Free? Necessary for Some, Optional for Others

Science.gov (United States)

... Special Issues Subscribe May 2016 Print this issue Going Gluten Free? Necessary for Some, Optional for Others ... may confirm the diagnosis by removing a small piece of your intestine to inspect it for damage. ...

107 Etude des facteurs de variation des prix d'intérêt des matières ...

African Journals Online (AJOL)

DELL

meal, palm meal, fababean, pea, corn distillers (DDGS), corn gluten feed (CGF), white and blue lupin, soya hulls, chickpea and barley, in poultry, rabbits, ovine and bovine concentrates. Predictive minimum price models of the studied substituting raw materials were developed using multiple linear regression models.

Kernel compositions of glyphosate-tolerant and corn rootworm-protected MON 88017 sweet corn and insect-protected MON 89034 sweet corn are equivalent to that of conventional sweet corn (Zea mays).

Science.gov (United States)

Curran, Kassie L; Festa, Adam R; Goddard, Scott D; Harrigan, George G; Taylor, Mary L

2015-03-25

Monsanto Co. has developed two sweet corn hybrids, MON 88017 and MON 89034, that contain biotechnology-derived (biotech) traits designed to enhance sustainability and improve agronomic practices. MON 88017 confers benefits of glyphosate tolerance and protection against corn rootworm. MON 89034 provides protection against European corn borer and other lepidopteran insect pests. The purpose of this assessment was to compare the kernel compositions of MON 88017 and MON 89034 sweet corn with that of a conventional control that has a genetic background similar to the biotech sweet corn but does not express the biotechnology-derived traits. The sweet corn samples were grown at five replicated sites in the United States during the 2010 growing season and the conventional hybrid and 17 reference hybrids were grown concurrently to provide an estimate of natural variability for all assessed components. The compositional analysis included proximates, fibers, amino acids, sugars, vitamins, minerals, and selected metabolites. Results highlighted that MON 88017 and MON 89034 sweet corns were compositionally equivalent to the conventional control and that levels of the components essential to the desired properties of sweet corn, such as sugars and vitamins, were more affected by growing environment than the biotech traits. In summary, the benefits of biotech traits can be incorporated into sweet corn with no adverse effects on nutritional quality.

Our Mother Corn.

Science.gov (United States)

Mathers, Sherry; And Others

Developed to provide an understanding of the magnitude of the role of corn, referred to as Mother Corn in the cultures of the Seneca, Pawnee, and Hopi tribes, the student text provides information on the tribes' basic lifestyles and the way they grew and used corn in three different parts of the United States. The section on the origin of corn…

Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients

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Carmela Lamacchia

2014-01-01

Full Text Available The gluten-free diet is, to date, the only efficacious treatment for patients with Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence, dramatically prompted changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. The formulation of gluten-free bakery products presents a formidable challenge to cereal technologists. As wheat gluten contributes to the formation of a strong protein network, that confers visco-elasticity to the dough and allows the wheat flour to be processed into a wide range of products, the preparation of cereal-based gluten-free products is a process somehow difficult process. This review focuses on nutritional and technological quality of products made with gluten-free cereals available on the market. The possibility of using flour from naturally low toxic ancient wheat species or detoxified wheat for the diet of celiacs is also discussed.

Polymerization kinetics of wheat gluten upon thermosetting. A mechanistic model.

Science.gov (United States)

Domenek, Sandra; Morel, Marie-Hélène; Bonicel, Joëlle; Guilbert, Stéphane

2002-10-09

Size exclusion high-performance liquid chromatography analysis was carried out on wheat gluten-glycerol blends subjected to different heat treatments. The elution profiles were analyzed in order to follow the solubility loss of protein fractions with specific molecular size. Owing to the known biochemical changes involved during the heat denaturation of gluten, a mechanistic mathematical model was developed, which divided the protein denaturation into two distinct reaction steps: (i) reversible change in protein conformation and (ii) protein precipitation through disulfide bonding between initially SDS-soluble and SDS-insoluble reaction partners. Activation energies of gluten unfolding, refolding, and precipitation were calculated with the Arrhenius law to 53.9 kJ x mol(-1), 29.5 kJ x mol(-1), and 172 kJ x mol(-1), respectively. The rate of protein solubility loss decreased as the cross-linking reaction proceeded, which may be attributed to the formation of a three-dimensional network progressively hindering the reaction. The enhanced susceptibility to aggregation of large molecules was assigned to a risen reaction probability due to their higher number of cysteine residues and to the increased percentage of unfolded and thereby activated proteins as complete protein refolding seemed to be an anticooperative process.

Identification by microscopy and MS-based electronic nose of a fraudulent addition to maize gluten

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Frick G.

2009-01-01

Full Text Available Classical and chemometric methods have been used to detect falsified maize gluten products. Microscopic observations (numerous starch grains, seed envelopes and wheat bran fragments clearly showed the presence of atypical maize gluten particles in samples with otherwise normal crude protein levels (≥ 60% and the usual gold-yellow color. Chemical analyses in a few samples confirmed the presence of urea (19 to 174 g.kg-1, melamine (0 to 20 g.kg-1, and cyanuric acid (0 to 10 g.kg-1 coping for the low levels of methionine (0 to 13 g.kg-1 in incriminated products (genuine maize gluten methionine level ≥ 16 g.kg-1. Furthermore, a fast technique (an electronic nose based on mass spectrometry detection also proved to be reliable for the identification of falsified maize gluten products: 100% correct classification of model and unknown samples was achieved with principal component analysis. As a consequence of these results, the Swiss feed-inspection authority blocked the import, or restricted the use, of 2,500 tons of the falsified products.

Sourdough Fermentation of Wheat Flour does not Prevent the Interaction of Transglutaminase 2 with α2-Gliadin or Gluten

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Niklas Engström

2015-03-01

Full Text Available The enzyme transglutaminase 2 (TG2 plays a crucial role in the initiation of celiac disease by catalyzing the deamidation of gluten peptides. In susceptible individuals, the deamidated peptides initiate an immune response leading to celiac disease. Several studies have addressed lactic fermentation plus addition of enzymes as a means to degrade gluten in order to prevent adverse response in celiacs. Processing for complete gluten degradation is often harsh and is not likely to yield products that are of comparable characteristics as their gluten-containing counterparts. We are concerned that incomplete degradation of gluten may have adverse effects because it leads to more available TG2-binding sites on gluten peptides. Therefore, we have investigated how lactic acid fermentation affects the potential binding of TG2 to gluten protein in wheat flour by means of estimating TG2-mediated transamidation in addition to measuring the available TG2-binding motif QLP, in α2-gliadin. We show that lactic fermentation of wheat flour, as slurry or as part of sourdough bread, did not decrease the TG2-mediated transamidation, in the presence of a primary amine, to an efficient level (73%–102% of unfermented flour. Nor did the lactic fermentation decrease the available TG2 binding motif QLP in α2-gliadin to a sufficient extent in sourdough bread (73%–122% of unfermented control to be useful for celiac safe food.

Symptoms of Functional Intestinal Disorders Are Common in Patients with Celiac Disease Following Transition to a Gluten-Free Diet.

Science.gov (United States)

Silvester, Jocelyn A; Graff, Lesley A; Rigaux, Lisa; Bernstein, Charles N; Leffler, Daniel A; Kelly, Ciarán P; Walker, John R; Duerksen, Donald R

2017-09-01

Celiac disease and functional intestinal disorders may overlap, yet the natural history of functional symptoms in patients with celiac disease is unknown. To investigate the prevalence of irritable bowel syndrome (IBS), functional dyspepsia (FD), and functional bloating (FB) symptoms among patients with celiac disease at diagnosis and during the first year of a gluten-free diet. Adults with a new diagnosis of celiac disease were surveyed at baseline, 6 months and 1 year using standardized measures for intestinal symptoms [Rome III diagnostic questionnaire and celiac symptom index (CSI)] and gluten-free diet adherence [gluten-free eating assessment tool (GF-EAT) and celiac diet adherence test]. At diagnosis, two-thirds fulfilled Rome III diagnostic questionnaire symptom criteria for IBS (52%), functional dyspepsia (27%), and/or functional bloating (9%). One year post-diagnosis, there was high adherence to a gluten-free diet as 93% reported gluten exposure less than once per month on the GF-EAT and only 8% had ongoing celiac disease symptoms (CSI score >45). The rates of those meeting IBS (22%) and functional dyspepsia (8%) symptom criteria both decreased significantly on a gluten-free diet. The prevalence of functional symptoms (any of IBS, FD or FB) at 1 year was 47%. Long-term follow-up of patients with celiac disease is necessary because many patients with celiac disease who are adherent to a gluten-free diet have persistent gastrointestinal symptoms.

Thermal behavior of native and hydrophobized wheat gluten, gliadin and glutenin-rich fractions by modulated DSC.

Science.gov (United States)

Micard, V; Guilbert, S

2000-06-13

The glass transition temperature (T(g)) of hydrophobized and native wheat gluten and its protein fractions, with water mass fraction from 0 to 0.2, was studied using modulated differential scanning calorimetry. The T(g) values of unplasticized products were approximately 175 degrees C whatever the treatment (hydrophobization) or the fraction tested, except for the gliadin-rich fraction (162 degrees C). Experimental change in heat capacity at the glass transition (DeltaC(p)) ranged from 0.32 to 0. 50 J/g/ degrees C depending on the gluten fractions. The Gordon-Taylor fit of T(g) evolution as a function of water content showed that glutenin-rich fractions were more sensitive to water plasticization than the gliadin-rich fraction. The Kwei equation gave better fit to experimental data and demonstrated that the water plasticization of gluten and its fractions is influenced by secondary interactions. However, the application of the Couchman-Karasz equation without fitting predicts satisfactorily the plasticization of gluten proteins by water.

Clinical benefit of gluten-free diet in screen-detected older celiac disease patients

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Vilppula Anitta

2011-12-01

Full Text Available Abstract Background The utility of serologic screening for celiac disease is still debatable. Evidence suggests that the disorder remains undetected even in the older population. It remains obscure whether screening makes good or harm in subjects with long-standing gluten ingestion. We evaluated whether older subjects benefit from active detection and subsequent gluten free dietary treatment of celiac disease. Methods Thirty-five biopsy-proven patients aged over 50 years had been detected by serologic mass screening. We examined the disease history, dietary compliance, symptoms, quality of life and bone mineral density at baseline and 1-2 years after the commencement of a gluten-free diet. Symptoms were evaluated by gastrointestinal symptom rating scale and quality of life by psychological general well-being questionnaires. Small bowel biopsy, serology, laboratory parameters assessing malabsorption, and bone mineral density were investigated. Results Dietary compliance was good. The patients had initially low mean serum ferritin values indicating subclinical iron deficiency, which was restored by a gluten-free diet. Vitamin B12, vitamin D and erythrocyte folic acid levels increased significantly on diet. Celiac patients had a history of low-energy fractures more often than the background population, and the diet had a beneficial effect on bone mineral density. Alleviation in gastrointestinal symptoms was observed, even though the patients reported no or only subtle symptoms at diagnosis. Quality of life remained unchanged. Of all the cases, two thirds would have been diagnosed even without screening if the family history, fractures or concomitant autoimmune diseases had been taken carefully into account. Conclusions Screen-detected patients benefited from a gluten-free diet. We encourage a high index of suspicion and active case-finding in celiac disease as an alternative to mass screening in older patients.

Fructan content of commonly consumed wheat, rye and gluten-free breads.

Science.gov (United States)

Whelan, Kevin; Abrahmsohn, Olivia; David, Gondi J P; Staudacher, Heidi; Irving, Peter; Lomer, Miranda C E; Ellis, Peter R

2011-08-01

Fructans are non-digestible carbohydrates with various nutritional properties including effects on microbial metabolism, mineral absorption and satiety. They are present in a range of plant foods, with wheat being an important source. The aim of the present study was to measure the fructan content of a range of wheat, rye and gluten-free breads consumed in the United Kingdom. Fructans were measured in a range of breads using selective enzymic hydrolysis and spectrophotometry based on the AOAC 999.03 method. The breads generally contained low quantities of fructan (0.61-1.94 g/100 g), with rye bread being the richest source (1.94 g/100 g). Surprisingly, gluten-free bread contained similar quantities of fructan (1.00 g/100 g) as other breads. There was wide variation in fructan content between individual brands of granary (0.76-1.09 g/100 g) and gluten-free breads (0.36-1.79 g/100 g). Although they contain only low quantities of fructan, the widespread consumption of bread may make a significant contribution to fructan intakes.

Colorimetric determination of in vitro feed protein degradation

African Journals Online (AJOL)

bag technique. Diazotized f ish meal, maize gluten meal and soya-bean were incubated with strained rumen fluid and a suitable growth medium. Only 49o/o and 18% of the colour bound to soya-bean was bound to fish meal and corn gluten meal, respectively. Degradation values expressed as a percen- tage of the total ...

Comparison of R5 and G12 Antibody-Based ELISA Used for the Determination of the Gluten Content in Official Food Samples

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Rupert Hochegger

2015-11-01

Full Text Available Celiac Disease (CD is one of the most common food intolerances. It comes along with serious damage of the mucosa in the small intestine and is caused by the storage proteins—termed “gluten”—of wheat, rye, barley and possibly oats. Sensitive individuals need to stick to a strict gluten-free diet. The gluten level in food products labeled as “gluten-free”, must not exceed 20 mg/kg. It is obvious that effective test methods are needed to accurately determine the gluten concentration in foods. The determination of the presence of gluten in foodstuffs is mainly done by means of an immunochemical method called ELISA (enzyme-linked immunosorbent assay. To check the suitability of a G12 antibody-based gluten detection kit for its use in official control systems a number of routine samples were tested in parallel with two different test kits, as would be done in a routine lab. The determination of the gluten content was performed on samples entering the official laboratory including samples from official control plans, commercially available and private samples to request gluten-free labels. The results obtained with the G12 antibody ELISA assay were comparable to the official R5 method. A validation of the two different methods was not part of this study.

Effect of dietary gluten on dendritic cells and innate immune subsets in BALB/c and NOD mice

DEFF Research Database (Denmark)

Larsen, Jesper; Weile, Christian; Antvorskov, Julie Christine

2015-01-01

containing diet. We studied, by flow cytometry and reverse transcription-quantitative polymerase chain reaction (qRT-PCR), if dietary gluten induces changes in the activation of DCs and distribution of selected innate cells in lymphoid, pancreatic and intestinal tissues in BALB/c and NOD mice. We found......-free (GF) diet. The direct in vivo effect of gluten on innate cells, and particularly dendritic cells (DC) is not sufficiently clarified. Therefore, we wished to investigate the innate cell populations of spontaneous diabetic NOD mice and healthy BALB/c mice kept on a GF or a standard (STD) gluten......The innate immune system is known to play an important role in oral tolerance to dietary antigens. This is important in development of celiac disease (CD) but may also be important in type 1 diabetes (T1D), and could potentially explain the reduced incidence of T1D in mice receiving a gluten...

Especially for Women: Could Gluten be Causing Your Symptoms?

Science.gov (United States)

... loss during menstruation. Anemia is often an early symptom of celiac disease, resulting from the intestine’s inability to absorb iron ... Anxiety More common among women than men. Possible symptoms of celiac disease and non-celiac gluten sensitivity. Other Autoimmune Diseases ...

Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa).

Science.gov (United States)

Giménez, M A; Drago, S R; Bassett, M N; Lobo, M O; Sammán, N C

2016-05-15

In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. Proximate chemical composition and iron, zinc and dietary fiber were determined. A biological assay was performed to assess the protein value using net protein utilization (NPU), true digestibility (TD) and protein digestibility-corrected amino acid score (PDCAAS). Iron and zinc availability were estimated by measuring dialyzable mineral fraction (%Da) resulting from in vitro gastrointestinal digestion. Nutritionally improved, gluten-free spaghetti (NIS) showed significantly increased NPU and decreased TD compared with a non-enriched control sample. One NIS-portion supplied 10-20% of recommended fiber daily intake. Addition of quinoa flour had a positive effect on the FeDa% as did broad bean flour on ZnDa%. EDTA increased Fe- and ZnDa% in all NIS-products, but it also impaired sensorial quality. Copyright © 2016. Published by Elsevier Ltd.

Proof of concept of microbiome-metabolome analysis and delayed gluten exposure on celiac disease autoimmunity in genetically at-risk infants.

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Maria Sellitto

Full Text Available Celiac disease (CD is a unique autoimmune disorder in which the genetic factors (DQ2/DQ8 and the environmental trigger (gluten are known and necessary but not sufficient for its development. Other environmental components contributing to CD are poorly understood. Studies suggest that aspects of gluten intake might influence the risk of CD occurrence and timing of its onset, i.e., the amount and quality of ingested gluten, together with the pattern of infant feeding and the age at which gluten is introduced in the diet. In this study, we hypothesize that the intestinal microbiota as a whole rather than specific infections dictates the switch from tolerance to immune response in genetically susceptible individuals. Using a sample of infants genetically at risk of CD, we characterized the longitudinal changes in the microbial communities that colonize infants from birth to 24 months and the impact of two patterns of gluten introduction (early vs. late on the gut microbiota and metabolome, and the switch from gluten tolerance to immune response, including onset of CD autoimmunity. We show that infants genetically susceptible to CD who are exposed to gluten early mount an immune response against gluten and develop CD autoimmunity more frequently than at-risk infants in which gluten exposure is delayed until 12 months of age. The data, while derived from a relatively small number of subjects, suggest differences between the developing microbiota of infants with genetic predisposition for CD and the microbiota from infants with a non-selected genetic background, with an overall lack of bacteria of the phylum Bacteriodetes along with a high abundance of Firmicutes and microbiota that do not resemble that of adults even at 2 years of age. Furthermore, metabolomics analysis reveals potential biomarkers for the prediction of CD. This study constitutes a definite proof-of-principle that these combined genomic and metabolomic approaches will be key to

A gluten-free diet effectively reduces symptoms and health care consumption in a Swedish celiac disease population.

Science.gov (United States)

Norström, Fredrik; Sandström, Olof; Lindholm, Lars; Ivarsson, Anneli

2012-09-17

A gluten-free diet is the only available treatment for celiac disease. Our aim was to investigate the effect of a gluten-free diet on celiac disease related symptoms, health care consumption, and the risk of developing associated immune-mediated diseases. A questionnaire was sent to 1,560 randomly selected members of the Swedish Society for Coeliacs, divided into equal-sized age- and sex strata; 1,031 (66%) responded. Self-reported symptoms, health care consumption (measured by health care visits and hospitalization days), and missed working days were reported both for the year prior to diagnosis (normal diet) and the year prior to receiving the questionnaire while undergoing treatment with a gluten-free diet. Associated immune-mediated diseases (diabetes mellitus type 1, rheumatic disease, thyroid disease, vitiligo, alopecia areata and inflammatory bowel disease) were self-reported including the year of diagnosis. All investigated symptoms except joint pain improved after diagnosis and initiated gluten-free diet. Both health care consumption and missed working days decreased. Associated immune-mediated diseases were diagnosed equally often before and after celiac disease diagnosis. Initiated treatment with a gluten-free diet improves the situation for celiac disease patients in terms of reduced symptoms and health care consumption. An earlier celiac disease diagnosis is therefore of great importance.

Gluten-free diet increases beta-cell volume and improves glucose tolerance in an animal model of type 2 diabetes

DEFF Research Database (Denmark)

Haupt-Jørgensen, Martin; Buschard, Karsten; Hansen, Axel Kornerup

2016-01-01

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 hypothesized 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. Results Short-term (6–24 weeks) GF–HF versus HF feeding impaired glucose tolerance and increased...... capacity controls pancreas volume. Thus, long-term GF diets may be beneficial for obese type 2 diabetes patients and trials should be performed....

DEVELOPMENT AND VALIDATION OF TWO FOOD FREQUENCY QUESTIONNAIRES TO ASSESS GLUTEN INTAKE IN CHILDREN UP TO 36 MONTHS OF AGE.

Science.gov (United States)

Crespo Escobar, Paula; Calvo Lerma, Joaquim; Hervas Marin, David; Donat Aliaga, Ester; Masip Simó, Etna; Polo Miquel, Begoña; Ribes Koninckx, Carmen

2015-11-01

precise information on gluten consumption is crucial for specifically studying the impact of gluten introduction and gluten intake in celiac disease development. Our aim was to develop and validate tools (food frequency questionnaires, FFQs) for the assessment of gluten consumption in Spanish children aged 7-36 months. a total of 342 children, who attended primary healthcare centers for routine health surveys or La Fe Hospital for minor health problems as well as healthy children (recruited in nurseries and primary schools) participated in this survey. We have developed two different FFQs (one for 7-12 months and other for 13-36 months). For validation, results from two FFQs were compared with results of 2-day food records and also with the gold standard 7-day records. The mean gluten intake obtained by the 2DR vs. FFQ and the 7DR vs. FFQ, were compared using the Bland Altman plot method and also Lin's concordance correlation coefficient. we found a good agreement between our FFQs and the 2DR and 7DR according to the results of both the Bland-Altman plots and Lin's concordance correlation coefficient. our two new FFQs are therefore the only validated questionnaires available to determine gluten consumption in Spanish children. They are user-friendly and offer excellent instruments to assess gluten intake in children up to 36 months of age. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Identification and recombinant expression of anandamide hydrolyzing enzyme from Dictyostelium discoideum

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Neelamegan Dhamodharan

2012-06-01

Full Text Available Abstract Background Anandamide (Arachidonoyl ethanolamide is a potent bioactive lipid studied extensively in humans, which regulates several neurobehavioral processes including pain, feeding and memory. Bioactivity is terminated when hydrolyzed into free arachidonic acid and ethanolamine by the enzyme fatty acid amide hydrolase (FAAH. In this study we report the identification of a FAAH homolog from Dictyostelium discoideum and its function to hydrolyze anandamide. Results A putative FAAH DNA sequence coding for a conserved amidase signature motif was identified in the Dictyostelium genome database and the corresponding cDNA was isolated and expressed as an epitope tagged fusion protein in either E.coli or Dictyostelium. Wild type Dictyostelium cells express FAAH throughout their development life cycle and the protein was found to be predominantly membrane associated. Production of recombinant HIS tagged FAAH protein was not supported in E.coli host, but homologous Dictyostelium host was able to produce the same successfully. Recombinant FAAH protein isolated from Dictyostelium was shown to hydrolyze anandamide and related synthetic fatty acid amide substrates. Conclusions This study describes the first identification and characterisation of an anandamide hydrolyzing enzyme from Dictyostelium discoideum, suggesting the potential of Dictyostelium as a simple eukaryotic model system for studying mechanisms of action of any FAAH inhibitors as drug targets.

Cambios microestructurales y reológicos de masas y panes sin gluten

OpenAIRE

Rivera Flores, José Octavio

2015-01-01

El estudio de la microestructura de las masas y panes sin gluten nos permite predecir el comportamiento de estos durante los procesos de elaboración y por ende la maquinabilidad de los mismos. Se hizo un análisis reológico de masas sin gluten y un análisis de perfil de textura (TPA) a los panes elaborados a partir de estas, también se tomaron imágenes por medio del microscopio electrónico de barrido, tanto de las masas como de los panes. Para hacer el perfil reológico se hicieron ensayos osci...

Content Validation and Semantic Evaluation of a Check-List Elaborated for the Prevention of Gluten Cross-Contamination in Food Services

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Priscila Farage

2017-01-01

Full Text Available Conditions associated to the consumption of gluten have emerged as a major health care concern and the treatment consists on a lifelong gluten-free diet. Providing safe food for these individuals includes adapting to safety procedures within the food chain and preventing gluten cross-contamination in gluten-free food. However, a gluten cross-contamination prevention protocol or check-list has not yet been validated. Therefore, the aim of this study was to perform the content validation and semantic evaluation of a check-list elaborated for the prevention of gluten cross-contamination in food services. The preliminary version of the check-list was elaborated based on the Brazilian resolution for food safety Collegiate Board Resolution 216 (RDC 216 and Collegiate Board Resolution 275 (RDC 275, the standard 22000 from the International Organization for Standardization (ISO 22000 and the Canadian Celiac Association Gluten-Free Certification Program documents. Seven experts with experience in the area participated in the check-list validation and semantic evaluation. The criteria used for the approval of the items, as to their importance for the prevention of gluten cross-contamination and clarity of the wording, was the achievement of a minimal of 80% of agreement between the experts (W-values ≥ 0.8. Moreover, items should have a mean ≥4 in the evaluation of importance (Likert scale from 1 to 5 and clarity (Likert scale from 0 to 5 in order to be maintained in the instrument. The final version of the check-list was composed of 84 items, divided into 12 sections. After being redesigned and re-evaluated, the items were considered important and comprehensive by the experts (both with W-values ≥ 0.89. The check-list developed was validated with respect to content and approved in the semantic evaluation.