21 CFR 137.290 - Self-rising yellow corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Self-rising yellow corn meal. 137.290 Section 137... Cereal Flours and Related Products § 137.290 Self-rising yellow corn meal. Self-rising yellow corn meal conforms to the definition and standard of identity prescribed by § 137.270 for self-rising white corn meal...

21 CFR 137.270 - Self-rising white corn meal.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Self-rising white corn meal. 137.270 Section 137... Cereal Flours and Related Products § 137.270 Self-rising white corn meal. (a) Self-rising white corn meal is an intimate mixture of white corn meal, sodium bicarbonate, and one or both of the acid-reacting...

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

Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.

Science.gov (United States)

Dogan, Ismail Sait; Yildiz, Onder; Meral, Raciye

2016-07-01

Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and buckwheat flours, xanthan and guar gum blend as an alternative product for celiac sufferers. Wafer sheet attributes and textural properties were investigated. Considering all wafer sheet properties in gluten-free formulas, better results were obtained by using 163.5% water, 0.5% guar and 0.1% xanthan in corn formula; 173.3% water, 0.45% guar and 0.15% xanthan gum in rice formula; 176% water, 0.1% guar and 0.5% xanthan gum in buckwheat formula. Average desirability values in gluten-free formulas were between 0.86 and 0.91 indicating they had similar visual and textural profiles to control sheet made with wheat flour. © The Author(s) 2015.

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.

Influence of soybean and corn gluten proteins as substitutes for milk protein in milk replacers on growth, liver and thyroid functions in buffalo calves

International Nuclear Information System (INIS)

Abdelaal, A.E.; EL-Ashry, M.A.; Ibrahim, I.I.; Fekry, A.E.; Elwan, K.M.

1991-01-01

Twenty suckling buffalo calves (3 weeks old) were allotted to four nutritional groups: Control group, fed 100% skim milk based replacer (Group a); and in the other three groups 50% of milk protein was substituted by american soybean flour (Group B) Egyptian soybean meal (Group C) and corn gluten (Group D). Fat was added to all replacers at the rate of 20% on dry basis. Calf starter and hay were offered ad libitum with the liquid diets from the fourth week. Body weight was recorded weekly. Serum proteins, cholesterol, T 4, T 3, and the enzymic activities of GOT, GPT and alkaline phosphatase were determined at 6, 9 and 12 weeks of age. The use of american soybean and corn gluten proteins resulted, approximately, in the same body weight gain as in skim milk fed group (A), indicating that whole milk can be reserved from human consumption and the calves can be reared on milk replacers containing plant proteins. Substitution of milk protein with soybean and corn gluten protein resulted in a significant increase in each of serum globulins, A/G ratio and cholesterol, significant decrease in serum total proteins and GPT activity, and no change in growth rate and thyroid function

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.

Change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets

Science.gov (United States)

Yu, Haibo; Gao, Qinfeng; Dong, Shuanglin; Hou, Yiran; Wen, Bin

2016-08-01

The present study was conducted to determine the change of digestive physiology in sea cucumber Apostichopus japonicus (Selenka) induced by corn kernels meal and soybean meal in diets. Four experimental diets were tested, in which Sargassum thunbergii was proportionally replaced by the mixture of corn kernels meal and soybean meal. The growth performance, body composition and intestinal digestive enzyme activities in A. japonicus fed these 4 diets were examined. Results showed that the sea cucumber exhibited the maximum growth rate when 20% of S. thunbergii in the diet was replaced by corn kernels meal and soybean meal, while 40% of S. thunbergii in the diet can be replaced by the mixture of corn kernels meal and soybean meal without adversely affecting growth performance of A. japonicus. The activities of intestinal trypsin and amylase in A. japonicus can be significantly altered by corn kernels meal and soybean meal in diets. Trypsin activity in the intestine of A. japonicus significantly increased in the treatment groups compared to the control, suggesting that the supplement of corn kernels meal and soybean meal in the diets might increase the intestinal trypsin activity of A. japonicus. However, amylase activity in the intestine of A. japonicus remarkably decreased with the increasing replacement level of S. thunbergii by the mixture of corn kernels meal and soybean meal, suggesting that supplement of corn kernels meal and soybean meal in the diets might decrease the intestinal amylase activity of A. japonicus.

Impact of replacing fish meal by a mixture of different plant protein sources on the growth performance in Nile Tilapia (Oreochromis niloticus L.) diets.

Science.gov (United States)

Al-Thobaiti, A; Al-Ghanim, K; Ahmed, Z; Suliman, E M; Mahboob, S

2017-10-23

The present study aimed to assess the appropriate level of replacement of fish meal (FM) with alternative plant sources in the feed fed to Oreochromis niloticus to evaluate the growth performance. Three isoproteinious (40% crude protein) diets were prepared from different ingredients viz., fish meal, corn gluten meal, wheat gluten meal, and bagasse kenna meal. O. niloticus showed a maximum increase in weight as 9.70, 11.09, 8.53 and 8.32 g during the 2nd, 2nd, 3rd and 2nd fortnight with feeding treatment A, B, C and D, respectively. The growth performance of the fish in terms of weight gain, specific growth rate, feed conversion ratio and protein efficiency ratio were found to be significantly (P replacement of fishmeal in diet B. The worst growth performance was observed in fish fed with commercial diet, designated as diet D. It was concluded that the fish meal can be replaced up to 20 percent with other plant protein sources without any negative impact on fish health. The replacement of fish meal with local plant sources (corn gluten meal, wheat gluten meal, soybean meal and bagasse kenna mix) will not only be beneficial to achieve better growth performance in O. niloticus, it will be a value addition as well.

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.

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.

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.

THE EFFECT OF EXPIRED BREAD MEAL AS CORN SUBSTITUTION IN DIET ON BROILER PERFORMANCE

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S. Kismiati

2014-10-01

Full Text Available An experiment was conducted to investigate the expired bread meal used as corn substitution in thebroiler diets to optimally the product performance. One hundred day old chick (DOC male broilerswere given the same diet until 2 weeks old, and then given the treatment diet until 7 weeks of age. ACompletely Randomized Design was used in this study. Data were analyzed by variance of analysis, andfollowed by Duncan’s Multiple Range Test The treatments were : T0 = control feed (without expiredbread meal, T1 = corn substituted with 10% expired bread meal, T2 = corn substituted with 20%expired bread meal, T3 = corn substituted with 30% expired bread meal and T4 = corn substituted with40% expired bread meal. The result indicated that corn substituted with expired bread meal up to 40%has not significantly affected on carcass weight, carcass percentage and feed conversion, but decreasedsignificantly on feed consumption and body weight gain. It can be concluded that the use of expiredbread meal 30% of the proportion of corn produced the most optimal broiler performance. Thesubstitution corn with expired bread meal 40% was decreased body weight gain.

Occurrence of toxigenic fungi in maize and maize-gluten meal from Pakistan

Directory of Open Access Journals (Sweden)

Muhammad Kashif SALEEMI

2012-05-01

Full Text Available The present study was designed to isolate and identify toxigenic mycoflora of maize and maize-gluten meal. A total of 82 samples of maize and 8 samples of maize-gluten meal were collected from Faisalabad district of Pakistan over a period of two years. These samples were inoculated on different culture media. Fungal contamination of maize and maize-gluten was 56% and 75% of samples, respectively. Isolation frequencies of different genera isolated from maize were Aspergillus 33%; Penicillium 28%; Fusarium 10%; and Alternaria 1%. Isolation frequency among species was maximum for P. verrucosum, followed by A. niger aggregates, A. ochraceous, A. flavus, P. chrysogenum, A. parasiticus, A. carbonarius, Fusarium spp. and Alternaria spp. Relative density of Aspergillus isolates was maximum for A. niger aggregates and A. ochraceous (30% each followed by A. flavus (26%, A. parasiticus (11% and A. carbonarius (3%. Percentage of toxigenic fungi among Aspergillus isolates was 52%. Aflatoxigenic isolates of A. flavus and A. parasiticus were 43 and 67% and ochratoxigenic isolates of A. carbonarius, A. ochraceous and A. niger aggregates were 100, 63 and 38%, respectively. Aspergillus parasiticus produced higher concentrations of AFB1 (maximum 1374.23 ng g-1 than A. flavus (maximum 635.50 ng g-1. Ochratoxin A production potential of A. ochraceous ranged from 1.81 to 9523.1 ng g-1, while in A. niger aggregates it was 1.30 to 1758.6 ng g-1. Isolation frequencies of fungal genera from maize-gluten meal were Aspergillus (63% and Penicillium (50%. A. flavus was the most frequently isolated species. Percentage of toxigenic fungi among Aspergillus isolates was 40%. Aflatoxigenic isolates of A. flavus were 33% and ochratoxigenic isolates of A. ochraceous were 100%.

Celiac disease and school food service in Piedmont Region: Evaluation of gluten-free meal.

Science.gov (United States)

Bioletti, L; Capuano, M T; Vietti, F; Cesari, L; Emma, L; Leggio, K; Fransos, L; Marzullo, A; Ropolo, S; Strumia, C

2016-01-01

The Law 123/2005 recognizes celiac disease as a social disease and so Ministry of Public Health annually allocates specific resources to Regions for managing gluten-free meals in school canteens. Therefore in 2009 Piedmont Region approved a specific project, in collaboration with Food Hygiene and Nutrition Department (SIAN) of several ASL (Local Health Authority), including ASL TO3 as regional leader, and the "Italian Celiac Association - Piedmont and Valle d'Aosta". This project was intended to facilitate the natural integration of celiac people in social life. A retrospective analysis of data has been carried out to assess the management of gluten- free meal of school food services in Piedmont Region in 2010. Furthermore the intervention efficacy has been evaluated comparing the critical points observed in 2010 and 2012. The object of the study includes primary and secondary schools that have provided gluten-free food service in Piedmont Region. These school were examined by SIAN staff. (the examination included the check of hygienic aspects and qualitative assessment of the meal). The data were collected using the same checklist throughout the region. All data were included in the unified regional system ("Reteunitaria"). The results show that 29% of the sampled schools (277) are acceptable in all eight sections (supply, storage, process analysis, equipment check, packaging and transport, distribution of meals, self-control plan and qualitative assessment), whereas 71% are inadequate for at least one of the profiles (60% does not perform the qualitative valuation of service) and in 18% of schools three to seven insufficiencies are observed. Correlations between the number of total insufficiencies and the most critical sections of the check list were performed (with lower scores in "good") such as process analysis, distribution of meals, self-control plan and qualitative assessment. The analysis process has achieved a high score in the field of deficiency for at

Impact of replacing fish meal by a mixture of different plant protein sources on the growth performance in Nile Tilapia (Oreochromis niloticus L.) diets

OpenAIRE

A. Al-Thobaiti; K. Al-Ghanim; Z. Ahmed; E. M. Suliman; S. Mahboob

2017-01-01

Abstract The present study aimed to assess the appropriate level of replacement of fish meal (FM) with alternative plant sources in the feed fed to Oreochromis niloticus to evaluate the growth performance. Three isoproteinious (40% crude protein) diets were prepared from different ingredients viz., fish meal, corn gluten meal, wheat gluten meal, and bagasse kenna meal. O. niloticus showed a maximum increase in weight as 9.70, 11.09, 8.53 and 8.32 g during the 2nd, 2nd, 3rd and 2nd fortnight w...

Analysis of xanthophylls in corn by HPLC.

Science.gov (United States)

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.

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...

FEEDING BROWN MIDRIB FORAGE SORGHUM SILAGE AND CORN GLUTEN FEED TO LACTATING DAIRY COWS

Science.gov (United States)

Brown midrib (BMR) forage sorghum contains less lignin , resulting in increased NDF digestibility compared to conventional sorghum . An experiment was conducted to evaluate the effects of BMR forage sorghum silage in diets containing wet corn gluten feed (WCGF). The objective was to determine the e...

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.

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

Effect of feeding varying levels of corn cob meal on the performance ...

African Journals Online (AJOL)

One hundred and twenty (120) Anak broiler birds were used to study the effect offeeding Corn cob meal on the growth performance, organ weights and serum metabolites. The birds were divided into 4 treatment groups. Four finisher diets were formulated with 0, 5, 10 and 15% Corn cob meal inclusion and fed to the birds in ...

Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach

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Yildiz Önder

2017-03-01

Full Text Available Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients because it includes gluten. The diversity of gluten-free products should be expanded so that celiac patients may meet their daily needs regularly. In this study, corn flour (CF / potato starch (PS blend to be used in the gluten-free tulumba dessert formulation was optimized using the Response Surface Methodology (RSM. Increasing ratio of PS in the CF-PS led to a decrease in hardness of the dessert and to an increase in expansion, viscosity, adhesiveness, yield of dessert both with and without syrup (P0.05, additionally these desserts had a much higher sensory score compared to the control sample in terms of the overall quality and pore structure (P<0.05.

STUDY ON THE FEED CONVERSION RATIO (FCR IN MAJOR CARP CIRRHINUS MRIGALA FED ON SUNFLOWER MEAL, WHEAT BRAN AND MAIZE GLUTEN

Directory of Open Access Journals (Sweden)

S. Shabir, M. Salim and M. Rashid

2003-01-01

Full Text Available A six-week experiment was conducted in aquaria to study the feed conversion ratio (FCR in Cirrhinus mrigala fingerlings fed on wheat bran (13.81% protein, sunflower meal (35.52 % protein and maize gluten (26.15% protein. The ingredients were supplied at the rate of 4% of wet body weight of fish twice a day. The fish gained the highest average body weight (0.31 ± 0.03 g on sunflower meal followed by maize gluten (0.23 ± 0.01g and wheat bran (0.19 ± 0.02g. FCR calculated for three treatments was highest for wheat bran (0.019 while for sunflower it was lowest (0.003. The correlation between average body weight and FCR values was significantly negative in case of wheat bran whereas in case of sunflower meal and maize gluten, the correlation was non-significant1y negative.

Production of bioethanol from corn meal hydrolyzates

Energy Technology Data Exchange (ETDEWEB)

Ljiljana Mojovic; Svetlana Nikolic; Marica Rakin; Maja Vukasinovic [University of Belgrade, Belgrade (Serbia and Montenegro). Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology

2006-09-15

The two-step enzymatic hydrolysis of corn meal by commercially available {alpha}-amylase and glucoamylase and further ethanol fermentation of the obtained hydrolyzates by Saccharomyces cerevisiae yeast was studied. The conditions of starch hydrolysis such as substrate and enzyme concentration and the time required for enzymatic action were optimized taking into account both the effects of hydrolysis and ethanol fermentation. The corn meal hydrolyzates obtained were good substrates for ethanol fermentation by S. cerevisiae. The yield of ethanol of more than 80% (w/w) of the theoretical was achieved with a satisfactory volumetric productivity P (g/l h). No shortage of fermentable sugars was observed during simultaneous hydrolysis and fermentation. In this process, the savings in energy by carrying out the saccharification step at lower temperature (32{sup o}C) could be realized, as well as a reduction of the process time for 4 h. 31 refs., 5 figs., 2 tabs.

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 ...

Microscopic Analysis of Corn Fiber Using Corn Starch- and Cellulose-Specific Molecular Probes

Energy Technology Data Exchange (ETDEWEB)

Porter, S. E.; Donohoe, B. S.; Beery, K. E.; Xu, Q.; Ding, S.-Y.; Vinzant, T. B.; Abbas, C. A.; Himmel, M. E.

2007-09-01

Ethanol is the primary liquid transportation fuel produced from renewable feedstocks in the United States today. The majority of corn grain, the primary feedstock for ethanol production, has been historically processed in wet mills yielding products such as gluten feed, gluten meal, starch, and germ. Starch extracted from the grain is used to produce ethanol in saccharification and fermentation steps; however the extraction of starch is not 100% efficient. To better understand starch extraction during the wet milling process, we have developed fluorescent probes that can be used to visually localize starch and cellulose in samples using confocal microscopy. These probes are based on the binding specificities of two types of carbohydrate binding modules (CBMs), which are small substrate-specific protein domains derived from carbohydrate degrading enzymes. CBMs were fused, using molecular cloning techniques, to a green fluorescent protein (GFP) or to the red fluorescent protein DsRed (RFP). Using these engineered probes, we found that the binding of the starch-specific probe correlates with starch content in corn fiber samples. We also demonstrate that there is starch internally localized in the endosperm that may contribute to the high starch content in corn fiber. We also surprisingly found that the cellulose-specific probe did not bind to most corn fiber samples, but only to corn fiber that had been hydrolyzed using a thermochemical process that removes the residual starch and much of the hemicellulose. Our findings should be of interest to those working to increase the efficiency of the corn grain to ethanol process.

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

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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.

Volatility spillover and time-varying conditional correlation between DDGS, corn, and soybean meal markets

NARCIS (Netherlands)

Etienne, Xiaoli L.; Trujillo-Barrera, Andrés; Hoffman, Linwood A.

2017-01-01

We find distiller's dried grains with solubles (DDGS) prices to be positively correlated with both corn and soybean meal prices in the long run. However, neither corn nor soybean meal prices respond to deviations from this long-run relationship. We also identify strong time-varying dynamic

Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.

Science.gov (United States)

Altındağ, Gülçin; Certel, Muharrem; Erem, Fundagül; İlknur Konak, Ülgen

2015-04-01

Buckwheat is one of the most valuable pseudo-cereals in terms of its nutritional composition, and it is suitable for celiac patients because of its gluten-free characteristic. However, gluten is the main structure-forming protein responsible for the development of structure in baked products. Therefore, it is a challenge to produce high-quality gluten-free products. Transglutaminase addition is a relatively common application used in the production of gluten-free baked goods. The objective of this study was to investigate the combination of buckwheat flour with rice and corn flour at different levels in gluten-free cookie formulations and the impact of transglutaminase on the quality of cookies. Quality parameters evaluated were proximal chemical composition, spread ratio, color, and textural parameters (hardness and fracturability). Spread ratio, protein, crude fiber, ash content, and also b* and hardness values were significantly (p flour combinations. Further, addition of transglutaminase resulted in increased moisture content, spread ratio, and fracturability but decreased hardness values. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Corn and soybean meal metabolizable energy with the addition of exogenous enzymes for poultry

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LRB Dourado

2009-03-01

Full Text Available Two metabolism assays were carried out to determine corn and soybean meal metabolizable energy when enzymes were added. In the first trial, 35 cockerels per studied feedstuff (corn and soybean meal were distributed in a completely randomized experimental design with four treatments of seven replicates of one bird each. The evaluated treatments were: ingredient (corn and soybean meal with no enzyme addition, with the addition of an enzyme complex (xylanase, amylase, protease - XAP, xylanase, or phytase. Precise feeding method was used to determine true metabolizable energy corrected for nitrogen balance (TMEn. The use of enzymes did not result in any differences (p>0.05 in soybean meal TMEn, but phytase improved corn TMEn in 2.3% (p=0.004. In the second trial, 280 seven-day-old broiler chicks were distributed in a completely randomized experimental design with seven treatments of five replicates of eight birds each. Treatments consisted of corn with no enzyme addition or with the addition of amylase, xylanase, phytase, XAP complex, XAP+phytase combination, or xylanase/ pectinase/β-glucanase complex (XPBG. Corn was supplemented with macro and trace minerals. Total excreta collection was used to determine apparent metabolizable energy corrected for nitrogen balance (AMEn. Differences were observed (p=0.08 in AMEn and dry matter metabolizability coefficient (p=0.03. The combination of the XAP complex with phytase promoted a 2.11% increase in corn AMEn values, and the remaining enzymes allowed increased between 0.86% and 1.66%.

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

Colorimetric determination of alkaline phosphatase as indicator of mammalian feces in corn meal: collaborative study.

Science.gov (United States)

Gerber, H

1986-01-01

In the official method for rodent filth in corn meal, filth and corn meal are separated in organic solvents, and particles are identified by the presence of hair and a mucous coating. The solvents are toxic, poor separation yields low recoveries, and fecal characteristics are rarely present on all fragments, especially on small particles. The official AOAC alkaline phosphatase test for mammalian feces, 44.181-44.184, has therefore been adapted to determine the presence of mammalian feces in corn meal. The enzyme cleaves phosphate radicals from a test indicator/substrate, phenolphthalein diphosphate. As free phenolphthalein accumulates, a pink-to-red color develops in the gelled test agar medium. In a collaborative study conducted to compare the proposed method with the official method for corn meal, 44.049, the proposed method yielded 45.5% higher recoveries than the official method. Repeatability and reproducibility for the official method were roughly 1.8 times more variable than for the proposed method. The method has been adopted official first action.

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.

Science.gov (United States)

Ferreira, Sila Mary Rodrigues; de Mello, Ana Paula; de Caldas Rosa dos Anjos, Mônica; Krüger, Cláudia Carneiro Hecke; Azoubel, Patrícia Moreira; de Oliveira Alves, Márcia Aurelina

2016-01-15

The aim of this study was to evaluate the use of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as sorghum, rice, corn, and potato starch. The fifteen formulations were subjected to sensory analysis (Mixed Structured Scale - MSS) and seven formulations were selected in respect to taste and grittiness. These formulations were subjected to Quantitative Descriptive Analysis (QDA), which evaluated the attributes: appearance, color, odor, hardness, elasticity, stickiness, grittiness, taste, residual bitterness and overall quality. Results showed significant difference in appearance, color and hardness. The formulations that showed the best sensory results were submitted to chemical analysis and cooking quality of pasta. It was observed that the best results for mixing is sorghum flour, rice flour and potato starch. Copyright © 2015 Elsevier Ltd. All rights reserved.

Whole grain gluten-free pastas and flatbreads

Science.gov (United States)

Whole grain gluten-free products were formulated and evaluated for acceptance by volunteer tasters. The tastes judged acceptance of whole grain, gluten-free, egg-free pastas for corn 83%, sorghum 79%, brown rice 77% and millet 50%. The acceptance for similar high protein pasta was corn-garbanzo 70...

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.

Assessment of low amounts of meat and bone meal in the diet of laying hens by using stable isotopes

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Luciene Aparecida Madeira

2015-04-01

Full Text Available The aim of this study was to assess whether the inclusion of low amounts of ingredients such as wheat bran, corn gluten and yeast in the diet of laying hens can interfere with the traceability of meat and bone meal (MBM in eggs and its fractions (albumen and yolk. We used 256 laying hens distributed across eight treatment groups, which consisted of a diet based on corn-soybean-wheat (CSW bran meal and other diets that had additions comprising gluten and/or (MBM and/or yeast. To analyse the isotopic ratios (13C:12C and 15N:14N, on the 28th and 56th days, 16 eggs were randomly taken for each treatment (four for each repetition, where eight eggs (two for each repetition were used to harvest yolk and albumen samples and the remaining eight (two for each repetition were used to analyse the whole egg. We concluded that detection of 2.0% MBM in the egg and its fractions is possible; however, the results for treatments containing gluten and yeast were not different from those containing MBM. Therefore, the inclusion of 3.0% gluten and/or yeast does not result in different ?13C and ?15N isotopic values in the egg and its fractions compared to the values obtained with the addition of 2.0% MBM in the diet.

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

Directory of Open Access Journals (Sweden)

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.

Aminoácidos digestíveis verdadeiros de alimentos protéicos determinados em galos cecectomizados True digestible amino acids of protein meals determined in cecectomized roosters

Directory of Open Access Journals (Sweden)

Gladstone Brumano

2006-12-01

Full Text Available Objetivou-se determinar os coeficientes de digestibilidade e os valores de aminoácidos digestíveis verdadeiros de 12 alimentos protéicos para aves. Utilizou-se o método de alimentação forçada, com galos Leghorne adultos cecectomizados, em um delineamento experimental inteiramente casualizado, com 12 tratamentos, seis repetições e um galo por unidade experimental. Os alimentos estudados foram: farelo de glúten de milho 22%, farelo de glúten de milho 60%, concentrado protéico de soja, soja integral extrusada parcialmente desengordurada, farinha de carne e ossos 36%, farinha de carne e ossos 45%, farinha de peixe, farinha de vísceras de aves de alto teor de gordura, farinha de penas, plasma sangüíneo 70%, plasma sangüíneo 78% e hemácias. Os valores médios dos coeficientes de digestibilidade verdadeira dos aminoácidos essenciais e não-essenciais, em porcentagem, foram, respectivamente, 83,32 e 87,20 para o farelo de glúten de milho 22%; 92,90 e 94,86 para o farelo de glúten de milho 60%; 91,10 e 90,19 para o concentrado protéico de soja; 88,90 e 88,91 para a soja integral extrusada parcialmente desengordurada; 88,63 e 85,94 para a farinha de carne e ossos 36%; 87,80 e 85,00 para a farinha de carne e ossos 45%; 89,39 e 87,32 para a farinha de peixe; 79,22 e 74,36 para a farinha de vísceras de aves de alto teor de gordura; 85,89 e 82,32 para a farinha de penas; 87,22 e 87,78 para o plasma sangüíneo 70%; 90,42 e 91,40 para o plasma sangüíneo 78%; e 95,25 e 94,31 para as hemácias.The true digestibility coefficients and the values of true amino acid digestibility of 12 protein meals were determined in Leghorn cecectomized roosters by the "forced feed" method. The experiment was analyzed as a complete randomized design with 12 treatments, six replicates and one rooster per experimental unit. The studied feedstuffs were as follows: corn gluten meal 22%, corn gluten meal 60%, soybean protein concentrate, partially defatted

Evaluation of sampling plans to detect Cry9C protein in corn flour and meal.

Science.gov (United States)

Whitaker, Thomas B; Trucksess, Mary W; Giesbrecht, Francis G; Slate, Andrew B; Thomas, Francis S

2004-01-01

StarLink is a genetically modified corn that produces an insecticidal protein, Cry9C. Studies were conducted to determine the variability and Cry9C distribution among sample test results when Cry9C protein was estimated in a bulk lot of corn flour and meal. Emphasis was placed on measuring sampling and analytical variances associated with each step of the test procedure used to measure Cry9C in corn flour and meal. Two commercially available enzyme-linked immunosorbent assay kits were used: one for the determination of Cry9C protein concentration and the other for % StarLink seed. The sampling and analytical variances associated with each step of the Cry9C test procedures were determined for flour and meal. Variances were found to be functions of Cry9C concentration, and regression equations were developed to describe the relationships. Because of the larger particle size, sampling variability associated with cornmeal was about double that for corn flour. For cornmeal, the sampling variance accounted for 92.6% of the total testing variability. The observed sampling and analytical distributions were compared with the Normal distribution. In almost all comparisons, the null hypothesis that the Cry9C protein values were sampled from a Normal distribution could not be rejected at 95% confidence limits. The Normal distribution and the variance estimates were used to evaluate the performance of several Cry9C protein sampling plans for corn flour and meal. Operating characteristic curves were developed and used to demonstrate the effect of increasing sample size on reducing false positives (seller's risk) and false negatives (buyer's risk).

Performance and economic analysis of broilers fed diets containing acerola meal in replacement of corn

Directory of Open Access Journals (Sweden)

Leonardo Henrique Zanetti

2014-12-01

Full Text Available It was aimed with this research to evaluate the performance of broiler chickens fed diets containing increasing levels of acerola meal in replacement of corn and analyze the economic viability of that production system. A total of 980 day-old male Cobb chicks were used, allotted in a completely randomized design, with four treatments - inclusion levels (0%, 5%, 10% and 15% of acerola meal in replacement of corn – and seven replications with 35 birds per experimental unit. The birds were weighed at 21 and 42 days of age to measure the performance data. In the period between 1 and 21 days of age, differences were observed in the feed intake and feed:gain only, in which the inclusion of acerola meal linearly decreased feed intake and improved feed:gain up to a level of 10.25%. For the total rearing period, the control treatment showed higher body weight. The feed:gain showed linear effect, worsening the results with increasing amounts of acerola meal in the diets. In the same period, there was no significant difference in feed intake and productive efficiency index. With regard to the economic analysis, it was found that the lowest final cost per broiler was observed in diets with 10% of acerola meal inclusion in replacement of corn.

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

Science.gov (United States)

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.

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.

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

Differential effects of protein quality on postprandial lipemia in response to a fat-rich meal in type 2 diabetes: comparison of whey, casein, gluten, and cod protein

DEFF Research Database (Denmark)

Mortensen, Lene S; Hartvigsen, Merete L; Brader, Lea J

2009-01-01

ingestion of a test meal containing 100 g butter and 45 g carbohydrate in combination with 45 g casein (Cas-meal), whey (Whe-meal), cod (Cod-meal), or gluten (Glu-meal). We measured plasma concentrations of triglycerides, retinyl palmitate (RP), free fatty acids, insulin, glucose, glucagon, glucagon...... and higher after the Whe-meal than after Cod- and Glu-meals in the chylomicron-poor fraction. Free fatty acids were most pronouncedly suppressed after the Whe-meal. The glucose response was lower after the Whe-meal than after the other meals, whereas no significant differences were found in insulin, glucagon...

Effect of feeding corn cob meal on the growth, nutrient digestibility ...

African Journals Online (AJOL)

One hundred and twenty (120) five weeks old Anak broiler finisher birds were used to study the effect of corn cob meal on growth performance, nutrient digestibility and organ weight characteristics. The birds were divided into 4 treatment groups of 30 birds each and further replicated thrice (10 birds per replicate).

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 ...

Life history attributes of Indian meal moth (Lepidoptera: Pyralidae) and Angoumois grain moth (Lepidoptera: Gelechiidae) reared on transgenic corn kernels.

Science.gov (United States)

Sedlacek, J D; Komaravalli, S R; Hanley, A M; Price, B D; Davis, P M

2001-04-01

The Indian meal moth, Plodia interpunctella (Hübner), and Angoumois grain moth, Sitotroga cerealella (Olivier), are two globally distributed stored-grain pests. Laboratory experiments were conducted to examine the impact that corn (Zea mays L.) kernels (i.e., grain) of some Bacillus thuringiensis Berliner (Bt) corn hybrids containing CrylAb Bt delta-endotoxin have on life history attributes of Indian meal moth and Angoumois grain moth. Stored grain is at risk to damage from Indian meal moth and Angoumois grain moth; therefore, Bt corn may provide a means of protecting this commodity from damage. Thus, the objective of this research was to quantify the effects of transgenic corn seed containing CrylAb delta-endotoxin on Indian meal moth and Angoumois grain moth survival, fecundity, and duration of development. Experiments with Bt grain, non-Bt isolines, and non-Bt grain were conducted in environmental chambers at 27 +/- 1 degrees C and > or = 60% RH in continuous dark. Fifty eggs were placed in ventilated pint jars containing 170 g of cracked or whole corn for the Indian meal moth and Angoumois grain moth, respectively. Emergence and fecundity were observed for 5 wk. Emergence and fecundity of Indian meal moth and emergence of Angoumois grain moth were significantly lower for individuals reared on P33V08 and N6800Bt, MON 810 and Bt-11 transformed hybrids, respectively, than on their non-Bt transformed isolines. Longer developmental times were observed for Indian meal moth reared on P33V08 and N6800Bt than their non-Bt-transformed isolines. These results indicate that MON 810 and Bt-11 CrylAb delta-endotoxin-containing kernels reduce laboratory populations of Indian meal moth and Angoumois grain moth. Thus, storing Bt-transformed grain is a management tactic that warrants bin scale testing and may effectively reduce Indian meal moth and Angoumois grain moth populations in grain without application of synthetic chemicals or pesticides.

Promotion of chlamydoconidium formation in Candida albicans by corn meal broth incubation.

Science.gov (United States)

Nakamoto, S

1998-04-01

Chlamydoconidium formation can be used as a tool for the identification of Candida albicans. While chlamydoconidia are known to be inducible on corn meal agar, this report demonstrates that testing in liquid media supplemented with milk or serum enhances chlamydoconidium formation and the formation of complex mycelial clusters.

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

Science.gov (United States)

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.

Replacing groundnut cake with gluten meals of rice and maize in diets for growing Sahiwal cattle.

Science.gov (United States)

Malik, Tariq A; Thakur, S S; Mahesh, M S; Yogi, R K

2017-10-01

This experiment investigated the effect of isonitrogenous replacement of groundnut cake (GNC) by rice gluten meal (RGM) and maize gluten meal (MGM) at 75% level on nutrient intake, apparent digestibility, growth performance and related blood constituents in growing Sahiwal cattle. Eighteen Sahiwal calves were divided into three groups, based on average body weight (87.24 kg) and age (6 to 12 mo), and treatments were assigned to the different groups randomly. The first group (GP-I) was kept as control and received GNC-based concentrate mixture. In second (GP-II) and third (GP-III) groups, 750 g/kg nitrogen (N) of GNC was substituted by RGM and MGM respectively, with similar forage:concentrate ratio (56:44). The 90 days of experimental feeding revealed that intake of dry matter, crude protein and digestibility coefficients for all nutrients did not differ among groups. Furthermore, although N balance was greater (p≤0.05) for GP-III than GP-I and GP-II, average daily gain was similar between GP-I and GP-II but greater (p≤0.05) for GP-III. In addition, feed efficiency and related haematological variables did not differ due to treatments. Nutritional worth of GNC and RGM was highly comparable in terms of intake, digestibility and growth in growing calves. However, MGM was found to be more efficacious in improving growth rate than RGM at 75% replacement level of GNC protein.

Replacing groundnut cake with gluten meals of rice and maize in diets for growing Sahiwal cattle

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Tariq A. Malik

2017-10-01

Full Text Available Objective This experiment investigated the effect of isonitrogenous replacement of groundnut cake (GNC by rice gluten meal (RGM and maize gluten meal (MGM at 75% level on nutrient intake, apparent digestibility, growth performance and related blood constituents in growing Sahiwal cattle. Methods Eighteen Sahiwal calves were divided into three groups, based on average body weight (87.24 kg and age (6 to 12 mo, and treatments were assigned to the different groups randomly. The first group (GP-I was kept as control and received GNC-based concentrate mixture. In second (GP-II and third (GP-III groups, 750 g/kg nitrogen (N of GNC was substituted by RGM and MGM respectively, with similar forage:concentrate ratio (56:44. Results The 90 days of experimental feeding revealed that intake of dry matter, crude protein and digestibility coefficients for all nutrients did not differ among groups. Furthermore, although N balance was greater (p≤0.05 for GP-III than GP-I and GP-II, average daily gain was similar between GP-I and GP-II but greater (p≤0.05 for GP-III. In addition, feed efficiency and related haematological variables did not differ due to treatments. Conclusion Nutritional worth of GNC and RGM was highly comparable in terms of intake, digestibility and growth in growing calves. However, MGM was found to be more efficacious in improving growth rate than RGM at 75% replacement level of GNC protein.

A MICROWAVE-ASSISTED LIQUEFACTION AS A PRETREATMENT FOR THE BIOETHANOL PRODUCTION BY THE SIMULTANEOUS SACCHARIFICATION AND FERMENTATION OF CORN MEAL

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Svetlana Nikolić

2008-11-01

Full Text Available A microwave-assisted liquefaction as a pretreatment for the bioethanol production by the simultaneous saccharification and fer entation (SSF of corn meal using Saccharomyces cerevisiae var. ellipsoideus yeast in a batch system was studied. An optimal power of microwaves of 80 W and the 5-min duration of the microwave treatment were selected by following the concentration of glucose released from the corn meal suspensions at hidromodul of 1:3 (corn meal to water ratio in the liquefaction step. The results indicated that the microwave pretreatment could increase the maximum ethanol concentration produced in the SSF process for 13.4 %. Consequently, a significant increase of the ethanol productivity on substrate (YP/S, as well as the volumetric ethanol productivity (P in this process, could be achieved

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

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.

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.

RHEOLOGICAL CHARACTERISTICS OF GLUTEN-FREE DOUGH

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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.

Dielectric properties of wheat flour mixed with oat meal

Science.gov (United States)

Łuczycka, D.; Czubaszek, A.; Fujarczuk, M.; Pruski, K.

2013-03-01

Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

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

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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.

Assessment of the effects of fish meal, wheat gluten, soy protein concentrate and feed moisture on extruder system parameters and the technical quality of fish feed

NARCIS (Netherlands)

Draganovic, V.; Goot, van der A.J.; Boom, R.M.; Jonkers, J.

2011-01-01

Evaluation of feed ingredient functionality plays a vital role in modern fish feed manufacturing practice. The aim of this study was to examine the extrusion behaviour of blends containing alternative protein sources from plant origin to fish meal (FM), such as wheat gluten (WG) and soy protein

Cuts of dairy-origin cattle fed mesquite pod meal in replacement of corn

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Marina de Paula Almeida

2017-09-01

Full Text Available This study was carried out in order to assess commercial front and rear cuts of dairy-origin cattle fed mesquite pod meal. Twenty-five non-castrated male bovines (Holstein-Zebu, distributed according to a completely randomized design, with five animals per treatment, were used. The feed contained about 121.2 and 544.98 g kg-1 of crude protein and total digestible nutrients, respectively, and was composed of tifton grass hay, cornmeal, soybean meal, mesquite pod meal and mineral salt. The right half carcass of each animal was separated between the 5th and 6th ribs, in front and rear quarters, from which commercial cuts were obtained. There was no effect (p > 0.05 as to the replacement of corn for mesquite pod meal on the weights and yields of front cuts (shoulder, brisket, chuck, hump and flanks and rear cuts (tenderloin, shank, knuckle, thin flank, flat, eye round, rump tail, top side, cap of rump, rump, cut of rump, striploin, cap of cube roll. Mesquite pod meal can substitute cornmeal in 100% in the concentrate without changes in weight and yield of the commercial front and rear cuts of male bovines of dairy origin.

Digestibilidade dos aminoácidos do milho, farelo de soja e gérmen integral de milho em galos e frangos de corte cecectomizados Digestibility of amino acids from corn, soybean meal and corn germ meal in cecectomized roosters and broilers

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Alexandre Barbosa de Brito

2011-10-01

Full Text Available Este experimento foi conduzido para avaliar a digestibilidade dos aminoácidos do milho, farelo de soja e gérmen integral de milho em galos e frangos de corte cecectomizados. Foram utilizados 16 galos Lohmann-LSL com 45 semanas de idade, 40 frangos de corte machos AgRoss 508, sendo 20 com 21 dias de idade e outros 20 com 42 dias de idade, todos cecectomizados. Adotou-se delineamento inteiramente casualizado com três categorias animais (galos; frangos aos 21 dias; e frangos aos 42 dias de idade para cada alimento avaliado e cada ave considerada uma unidade experimental. O ensaio durou 84 horas: nas 36 horas iniciais, as aves foram submetidas a jejum e nas 48 horas subsequentes, à ingestão forçada dos alimentos, feita com sonda esofágica introduzida diretamente no inglúvio das aves. As excretas produzidas foram colhidas duas vezes ao dia nas 48 horas subseqüentes. Os valores de aminoácidos digestíveis verdadeiros determinados para o milho e gérmen integral de milho determinados com frangos submetidos ao procedimento experimental aos 21 dias de idade foram inferiores aos do grupo controle (galos. Contudo, os mesmos resultados não foram observados para o farelo de soja. O aproveitamento de aminoácidos foi maior nos frangos submetidos ao procedimento experimental aos 42 dias de idade em comparação aos do grupo controle (galos adultos, independentemente do alimento avaliado. O teor de aminoácidos digestíveis verdadeiros totais obtidos foi de 7,24; 6,25 e 7,33% para o milho, 9,66; 9,14 e 9,91% para o gérmen integral de milho e 41,82; 41,78 e 42,02% para o farelo de soja, valores determinados com galos, frangos aos 21 e aos 42 dias de idade, respectivamente. Observou-se que, com o amadurecimento do trato digestório, aumenta o aproveitamento proteico em aves que consomem milho e gérmen integral de milho.This experiment was carried out to evaluate the digestibility of the amino acids from corn, soybean meal and corn germ meal in

ESTIMATION OF AFLATOXIN B1 IN FEED INGREDIENTS AND COMPOUND POULTRY FEEDS

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Bashir Mahmood Bhatti, Tanzeela Talat and Rozina Sardar

2001-02-01

Full Text Available A total of 3230 samples of feed ingredients of vegetable and animal origin and commercially available compound poultry feed received over a period of 5 years at Feed Testing Laboratory of the Institute were tested for Aflatoxin B1 contents (ppb . In all feed ingredients and compound feed stuffs, minimum level of aflatoxin B1 was 13 ppb and maximum level was found to be 78 ppb. No correlation of aflatoxin levels with month of collection of the year which are subject to variation in temperature and humidity could be detected. Mean values of aflatoxin concentration in feed stuffs such as rice, rice polish, wheat bran, wheat bread, maize, fish meal, blood meal, bone meal, guar meal, corn gluten 30%, corn gluten 60%, sun flower meal, soyabean meal and cotton seed meal were found to be higher than safe level of 20 ppb recommended by FDA.

Feeding behavior of crossbred steers fed diets containing babassu mesocarp meal and corn in kernels or ground

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Aline Evangelista Machado Santana

2014-05-01

Full Text Available The objective of the present study was to evaluate the effect of the use of babassu mesocarp meal (BMM and corn in different physical forms on the feeding behavior of crossbred young bulls of a dairy breed. Twenty-four crossbred (Nellore vs. Holstein steers (307.35 kg were fed four experimental diets containing two levels of inclusion of the babassu mesocarp meal (0 and 412.4 g/kg and corn in two physical forms (kernels or ground for 98 days. Data was collected on three days during the finishing phase, with observations every five minutes, for 24 hours. When the activities performed by the animals were evaluated as a function of the period of the day, the physical form of the corn showed interaction with the BMM inclusion level on the time spent feeding and on other activities. When the activities were evaluated over the day, the defecation frequency was affected and decreased as BMM was included. The feeding time was longer at the moments that followed feed supply, whereas the time used for other activities increased during the morning period, regardless of the diet utilized. Rumination and idle times were affected by the period of the day and remained high during the night and morning periods. There was increase in feeding time and dry matter rumination efficiencies and neutral detergent fiber as BMM was added to the diet. The number of rumination chews per bolus, however, decreased as BMB was included. Inclusion of babassu mesocarp meal increases the animal feeding time but the physical form of corn does not change its feeding behavior.

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

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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

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.

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.

In situ ruminal degradability of protein feeds with distinct physical ...

African Journals Online (AJOL)

Journal Home > Vol 47, No 1 (2017) > ... of protein feeds with different physical forms (meal versus grain) through a meta-analysis study. ... grains with the meal forms of soybean, peanut, sunflower, cottonseed, and corn gluten. The degradation parameters of dry matter did not differ significantly between meals and grains.

An Optimal Dietary Zinc Level of Brown-Egg Laying Hens Fed a Corn-Soybean Meal Diet.

Science.gov (United States)

Qin, Shizhen; Lu, Lin; Zhang, Xichun; Liao, Xiudong; Zhang, Liyang; Guo, Yanli; Luo, Xugang

2017-06-01

An experiment was conducted to estimate the optimal dietary zinc (Zn) level of brown-egg laying hens fed a corn-soybean meal diet from 20 to 40 weeks of age. A total of 120 20-week-old Beijing Red commercial laying hens were randomly allotted by bodyweight to one of five treatments with six replicates of four birds each in a completely randomized design, and fed a Zn-unsupplemented corn-soybean meal basal diet containing 27.95 mg Zn/kg by analysis and the basal diets supplemented with 30, 60, 90, or 120 mg Zn/kg as Zn sulfate (reagent grade ZnSO 4 ·7H 2 O) for a duration of 20 weeks. Laying performance, egg quality, tissue Zn concentrations, and activities of serum alkaline phosphatase (AKP), and liver copper-Zn superoxide dismutase (CuZnSOD) were measured. Regression analyses were performed to estimate an optimal dietary Zn level whenever a significant quadratic response (P < 0.05) was observed. Tibia Zn concentration (P = 0.002) and serum AKP activity (P = 0.010) showed significant quadratic responses to dietary supplemental Zn levels. The estimates of dietary Zn requirements for brown-egg laying hens from 20 to 40 weeks of age were 71.95 and 64.63 mg/kg for tibia Zn concentration and serum AKP activity, respectively. The results from this study indicate that the tibia Zn might be a more suitable and reliable parameter for Zn requirement estimation, and the optimal dietary Zn level would be about 72 mg/kg for brown-egg laying hens fed a corn-soybean meal diet from 20 to 40 weeks of age.

Coeficientes de utilización digestiva aparente de materia seca, proteína y aminoácidos esenciales de ingredientes terrestres para el camarón del Pacífico Litopenaeus vannamei (Decapoda: Penaeidae

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Martín Terrazas

2010-12-01

Full Text Available Los aminoácidos esenciales y su disponibilidad son importantes en la formulación de alimentos. La digestibilidad de materia seca (DAMS, proteína (DAP y aminoácidos esenciales (DAAA fueron determinados (triplicado para el camarón blanco del Pacífico, Litopenaeus vannamei (15-19g, usando una dieta de referencia con 30% (de cada ingrediente. Los ingredientes evaluados fueron: caseína (CAS, harinas de subproductos avícolas (HSPA y porcícolas (HSPP, gluten de maíz (GLM y trigo (GLT, pasta de soya (PS, harinas de sorgo (HS y trigo (HT. La DAMS y DAP variaron entre 68%-109% y 70%-103%, respectivamente. La DAP en CAS, PS, HT y GLT fue mayor al 90%, en GLM y HSPA superior a 80%; HSPP (76% y HS (70% tuvieron menor digestibilidad. Hubo concordancia entre DAP y DAAA, excepto para Arg en GLM, Fen y Leu en HS, Fen en PS y Lis en HT y HSPA. Se encontró una gran variabilidad en la DAMS, DAP y DAAA en los ingredientes, lo que debe ser tomado en cuenta al formular alimentos para camarón.Apparent digestion coefficients for dry matter, protein and essential amino acids in terrestrial ingredients for Pacific shrimp Litopenaeus vannamei (Decapoda: Penaeidae. Protein quality mainly depends on the essential amino acid (EAA profile, but also on its bioavailability, because EAA digestibility is generally lower than the analyzed amounts. This information is needed in the aquaculture industry for aquafeed formulation. For this purpose, the apparent digestibility coefficients of dry matter, protein, and essential amino acids of eight feedstuffs of terrestrial origin were determined for the juvenile whiteleg shrimp Litopenaeus vannamei (15-19g, using 1% chromic oxide as an inert marker. A reference diet was formulated and produced in the laboratory. Eight experimental diets were prepared each with 30% of one of the experimental ingredients added to the reference diet: casein, porcine byproduct meal poultry byproduct meal, corn meal, wheat gluten meal, soybean

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.

Digestible protein requirement for Nile tilapia fed with rations based on soybean meal and corn

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William Franco Carneiro

2017-09-01

Full Text Available The objective was to determine the requirement of digestible protein (DP for Nile tilapia fed with diets based on soybean meal and corn. Two hundred Nile tilapia juveniles, sexually reversed, were used for a trial period of 100 days. The animals were distributed in 20 boxes of 1000 L-1 in a random design with five treatments and four replications, the boxes were connected to a water recirculation system. Five isoenergetic diets were tested with different levels of digestible protein (DP: 20, 25, 30, 35 and 40%. At the end of the experimental period were evaluated the zootechnical performance data. A quadratic effect (p < 0.05 was shown to parameters of final weight, weight gain, final length, fillet yield and visceral fat with the best points that ranged from 28.3 to 29.9% of DP. The largest area of hepatocytes was found to the lowest levels of DP in the diet (20 and 25% compared to the other levels, which were similar. Thus, Nile tilapia has adequate performance for the consumption of diets based on soybean and corn meal and the recommended level is 28.3% of PD in these conditions.

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

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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.

Influence of Gamma-Irradiation and Some Environmental Conditions on the Occurrence of Mycotoxins Producing Moulds in Corn Meal and Wheat Flour

International Nuclear Information System (INIS)

Mahrous, S.M.

2008-01-01

In the present investigation, Alternaria, Aspergillus, Penicillium, Fusarium, Cladosporium, Rhizopus and Mucor were the most common genera isolated from wheat flour and corn meal. Aspergillus flavus, A.ocllraceus, P. viridieatum,. P.islalldicum, F. monilforme, F. tricinctum,and F. equisetie were aflatoxin B, ochratoxin A and zearalenone producers. Irradiation at a dose 5 kGy reduced the total fungal counts relative to un-irradiated controls. There was no growth at 7.0 kGy. At 18% moisture level, there was no deterioration at 34 degree C for 3 kGy irradiated samples after 2 weeks of storage. A dose of 5 kGy inhibited the toxigenic mould growth in wheat flour and corn meal stored for 12 months at 18% moisture content and at 25 degree C

Gluten-Free Strategies in the Aisle and on the Menu

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... favorite steamed vegetables. Be sure to tell the server you need a gluten-free meal and stress ... making a plan? The nutrition experts in our professional membership are ready to help you create the ...

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.

Replacing soybean meal with gelatin extracted from cow skin and corn protein concentrate as a protein source in broiler diets.

Science.gov (United States)

Khalaji, S; Manafi, M; Olfati, Z; Hedyati, M; Latifi, M; Veysi, A

2016-02-01

Two experiments were conducted to investigate the effects of replacing soybean meal with gelatin extracted from cow skin and corn protein concentrate as a protein source in broiler diets. Experiments were carried out as a completely randomized design where each experiment involved 4 treatments of 6 replicates and 10 chicks in each pen. Soybean meal proteins in a corn-soy control diet were replaced with 15, 30, and 45% of cow skin gelatin (CSG) or corn protein concentrate (CPC), respectively, in experiments 1 and 2. BW and cumulative feed intake were measured at 7, 21, and 42 d of age. Blood characteristics, relative organs weight and length, ileal digesta viscosity, ileal morphology, and cecal coliform and Salmonella population were measured at 42 d of age. Apparent total tract digestibility of protein was determined during 35 to 42 d of age. Replacement of soybean meal with CSG severely inhibited BW gain, decreased feed intake, and increased FCR in broilers during the experimental period (P ≤ 0.01). The inclusion of CPC reduced BW and increased FCR significantly (P ≤ 0.05) at 21 and 42 d of age without any consequence in feed intake. Protein digestibility was reduced and ileal digesta viscosity was increased linearly by increasing the amount of CSG and CPC in the control diet (P ≤ 0.01). Replacement of soybean meal with CSG and CPC did not significantly alter blood cell profile and plasma phosphorus, creatinine, blood urea nitrogen, Aspartate transaminase, and HDL and LDL cholesterol concentration. The inclusion of CSG linearly (P ≤ 0.05) increased plasma uric acid concentration and alkaline phosphatase activity. Triglyceride and cholesterol levels were decreased significantly (P ≤ 0.05) when the amount of CSG replacement was 15%. The results of this experiment showed that using CSG and CPC negatively affects broiler performance and therefore is not a suitable alternative to soybean meal in commercial diets. © 2015 Poultry Science Association Inc.

A method for estimating the relative degree of saponification of xanthophyll sources and feedstuffs.

Science.gov (United States)

Fletcher, D L

2006-05-01

Saponification of xanthophyll esters in various feed sources has been shown to improve pigmentation efficiency in broiler skin and egg yolks. Three trials were conducted to evaluate a rapid liquid chromatography procedure for estimating the relative degree of xanthophyll saponification using samples of yellow corn, corn gluten meal, alfalfa, and 6 commercially available marigold meal concentrates. In each trial, samples were extracted using a modification of the 1984 Association of Official Analytical Chemists hot saponification procedure with and without the addition of KOH. A comparison of the chromatography results was used to estimate percent saponification of the original sample by dividing the nonsaponified extraction values by the saponified extraction values. A comparison of the percent saponified xanthophylls for each product (mg/kg) was: yellow corn, 101; corn gluten meal, 78; alfalfa, 97.9; and marigold concentrates A through F, 99.8, 4.6, 99.0, 95.6, 96.8, and 6.6, respectively. These results indicate that a modification of the 1984 Association of Official Analytical Chemists procedure and liquid column chromatography can be used to quickly verify saponification and can be used to estimate the relative degree of saponification of an unknown xanthophyll source.

Behavior of Escherichia coli bacteria in whey protein and corn meal during twin screw extrusion processing at different temperatures

Science.gov (United States)

Many studies on the development of new and/ or value added nutritional meal corn and whey protein isolates for US consumers have been reported. However, information on the effect of treatment parameters on microbial safety of foods extruded below 100 deg C is limited. In this study, we investigated ...

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

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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

Short communication: Partial replacement of ground corn with algae meal in a dairy cow diet: Milk yield and composition, nutrient digestibility, and metabolic profile.

Science.gov (United States)

da Silva, G G; Ferreira de Jesus, E; Takiya, C S; Del Valle, T A; da Silva, T H; Vendramini, T H A; Yu, Esther J; Rennó, F P

2016-11-01

This study was undertaken to evaluate the effects of partially replacing dietary ground corn with a microalgae meal from Prototheca moriformis (composed of deoiled microalgae and soyhulls) on milk yield and composition, nutrient intake, total-tract apparent digestibility, and blood profile of lactating dairy cows. Twenty multiparous Holstein cows (57.7±49.4d in milk, 25.3±5.3 of milk yield, and 590±71kg of live weight at the start of experiment, mean ± standard deviation) were used in a cross-over design experiment, with 21-d periods. Diets were no microalgae meal (CON) or 91.8g/kg of microalgae meal partially replacing dietary ground corn (ALG). Cows showed similar milk yield and composition. The 3.5% fat-corrected milk production was 30.2±1.34kg/d for CON and 31.1±1.42kg/d for ALG. Despite cows having similar dry matter intake, ALG increased neutral detergent fiber and ether extract intake. In addition, cows fed ALG exhibited higher ether extract digestibility. No differences were detected in glucose, urea, amino-aspartate transferase, and gamma-glutamyl transferase blood concentrations. Feeding ALG increased the total cholesterol and high-density lipoprotein in blood compared with CON. The microalgae meal may partially replace ground corn in diets of lactating cows without impairing the animal's performance. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Substituição do milho por farelo de palma forrageira em dietas de ovinos em crescimento: desempenho Replacement of corn by forage cactus meal in growing lambs diets: performance

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Robson Magno Liberal Véras

2005-02-01

Full Text Available Objetivou-se, com este trabalho, avaliar quatro níveis de substituição do milho (0; 33; 67 e 100% pelo farelo de palma forrageira sobre o desempenho de ovinos em crescimento terminados em confinamento. Vinte carneiros mestiços Santa Inês foram distribuídos em delineamento em blocos ao acaso, com quatro tratamentos (níveis de substituição do milho pelo farelo de palma e cinco repetições. Além do milho e/ou farelo de palma, os animais receberam feno de Tifton (Cynodon dactylon, como volumoso, farelo de soja, calcário e sal mineral. O ganho de peso e a conversão alimentar diminuíram, enquanto os consumos de FDN e de FDA aumentaram linearmente com a substituição. Os consumos de matéria seca, de proteína bruta, de matéria orgânica e de carboidratos totais e o rendimento de carcaça não foram influenciados pela substituição do milho pelo farelo de palma.The objective of this work was to evaluate four corn replacement levels (0, 33, 67 and 100% by forage cactus meal on performance of feedlot growing lambs. Twenty crossbred lambs were allotted to a completely randomized block design with four treatments (replacement of corn by forage cactus meal and five replications. Besides corn and/or forage cactus meal, the animals were fed Tifton hay (Cynodon dactylon, as forage, soybean meal, limestone and mineral salt. Weight gain and feed:gain ratio decreased and intakes of NDF and ADF increased linearly with corn replacement. The intakes of dry matter, crude protein, organic matter and total carbohydrates and carcass yield were not affected by replacement of corn by forage cactus meal.

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

Science.gov (United States)

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.

Fumonisins B1 and B2 in the corn-milling process and corn-based products, and evaluation of estimated daily intake.

Science.gov (United States)

Savi, Geovana D; Piacentini, Karim C; Marchi, Djeini; Scussel, Vildes M

2016-01-01

The distribution of fumonisins (FBs: FB1 and FB2) in the corn-milling process and in corn-based products, as well as daily intake estimates for the Brazilian population were evaluated. Among corn fractions samples, corn meal had the highest mean concentration of FB1 (1305 µg kg(-1)) and FB2 (651 µg kg(-1)) and a distribution factors of 452% and 256% in relation to corn grain, respectively. On the other hand, the distribution factor of FB1 and FB2 in corn flour was found to be 144% and 88% respectively, which demonstrates that fumonisins in this fraction were reduced compared with corn grain. As a result, almost half the corn meal samples (47%) would be non-compliant with future Brazilian regulation (2017) for fumonisins. However, corn-based products, such as corn flakes and popcorn, were in compliance with the regulation. The average probable daily intake and maximum probable daily intake of fumonisins estimated for the Santa Catarina state (Brazil) population were below the provisional maximum tolerable daily intake of 2 µg kg(-1) body weight day(-1) for all corn samples. Despite this, the adoption of practices to control the occurrence of fumonisins should be applied to the corn-milling fractions that may contain a higher concentration of this toxin, such as corn meal, often used for animal feed in Brazil.

Site and extent of amino acid digestion in dairy cattle fed with corn and its byproducts

Directory of Open Access Journals (Sweden)

Reginaldo Nassar Ferreira

2015-02-01

Full Text Available The study was conducted to evaluated the site and extent of dry matter (DM, crude protein (CP, methionine (Met, lysine (Lys, and threonine (Thr digestion of corn and byproducts obtained from corn germ mixed with different amounts of extruded or non-extruded ether extract (EE in dairy cattle. Treatments consisted in eight types of feed and two processing in a 4 × 2 factorial design. There were four feeds: corn grain cracked (Corn, corn germ meal with 1% EE (CG1, corn germ meal with 7% EE (CG7, and corn germ meal with 10% EE (CG10. The feeds were processed in one of two ways: extruded (Ex and not extruded. In situ techniques were used to determine DM, CP, Met, Lys, and Thr partial and total tract digestion. A basic diet was compounded of corn germ meal, soybean meal and coastcross hay in a 70:30 roughage to concentrate ratio. There was no interaction (P>0.05 between feeds and processing method. Extrusion improved (P0.05 for corn and corn germ meal mixed with 7 and 10% EE, regardless of EE processing method. The CP total tract digestibility of corn germ meal with 1% nonextruded EE was 16.62% higher (P<0.05 than that of the extruded form. The best total CP digestibility was obtained for corn germ meal with 7% EE, independently of the processing method. The effects of EE processing method on partial and total digestibility differed between amino acid. Corn and corn byproduct extrusion may improve dry matter digestibility, but do not necessarily influence crude protein digestion. Ruminal and intestinal digestibility of Met, Lys, and Thr depends on both feed type and processing method. Therefore, amino acid availability should be considered individually.

Palatability of water-soluble extracts of protein sources and replacement of fishmeal by a selected mixture of protein sources for juvenile turbot ( Scophthalmus maximus)

Science.gov (United States)

Dong, Chun; He, Gen; Mai, Kangsen; Zhou, Huihui; Xu, Wei

2016-06-01

Poor palatability is a limiting factor for replacing fishmeal with other protein sources in aquaculture. The water-soluble molecules with low molecular weights are the major determinants of the palatability of diets. The present study was conducted to investigate the palatability of water-soluble extracts from single protein source (single extract pellets) and the mixture of these extracts with different proportions (blended extract pellets) in juvenile turbot ( Scophthalmus maximus). Then according to the palatability of blended extract pellets, an optimal mixture proportion was selected, and a new protein source made from raw protein materials with the selected proportion was formulated to replace fishmeal. Summarily, the palatability of single extract pellets for turbot was descendent from fishmeal to pet-food grade poultry by-product meal, wheat gluten meal, soybean meal, peanut meal, meat and bone meal, and corn gluten meal. Subsequently, according to the palatability of single extract pellets, 52 kinds of blended extract pellets were designed to test their palatability. The results showed that the pellets presented remarkably different palatability, and the optimal one was diet 52 (wheat gluten meal: pet-food grade poultry by-product meal: meat and bone meal: corn gluten meal = 1:6:1:2). The highest ingestion ratio (the number of pellets ingested/the number of pellets fed) was 0.73 ± 0.03, which was observed in Diet 52. Then five isonitrogenous (52% crude protein) and isocaloric (20 kJ g-1 gross energy) diets were formulated by replacing 0 (control), 35%, 50%, 65% and 80% of fishmeal with No.52 blending proportion. After a 10-weeks feeding trial, a consistent feed intake was found among all replacement treatments. Replacement level of fishmeal up to 35% did not significantly influence final body weight, specific growth rate, feed efficiency ratio, and protein efficiency ratio of turbot. Therefore, the water-soluble extracts of protein sources play an

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

Science.gov (United States)

... 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 ...

Effect of Phytase on Apparent Total Tract Digestibility of Phosphorus in Corn-Soybean Meal Diets Fed to 100 kg Pigs

Science.gov (United States)

Five experiments were conducted to investigate the ability of different sources of phytase supplemented to the diet at graded levels to improve apparent P digestibility in finishing pigs. A corn-soybean meal basal diet containing 0.50% Ca and 0.32% P (0.06% available P) was used in all experiments a...

Total replacement of corn by mesquite pod meal considering nutritional value, performance, feeding behavior, nitrogen balance, and microbial protein synthesis of Holstein-Zebu crossbred dairy steers.

Science.gov (United States)

de Oliveira Moraes, Gláucia Sabrine; de Souza, Evaristo Jorge Oliveira; Véras, Antonia Sherlânea Chaves; de Paula Almeida, Marina; da Cunha, Márcio Vieira; Torres, Thaysa Rodrigues; da Silva, Camila Sousa; Pereira, Gerfesson Felipe Cavalcanti

2016-10-01

The objective of the present study to assess the effects of mesquite pod addition replacing corn (0, 250, 500, 750, and 1000 g/kg in the dry matter basis) on nutrient intake, animal performance, feeding behavior, nutrient digestibility, nitrogen balance, and microbial protein synthesis. Twenty-five Holstein-Zebu crossbred dairy steers at 219 ± 22 kg initial body weight and 18 months of age were used. The experiment lasted 84 days, divided into three periods of 28 days. A completely randomized design was used, and data were submitted to analysis using PROC GLM for analysis of variance and PROC REG for regression analysis using the software Statistical Analysis Systems version 9.1. Experimental diets were composed of Tifton 85 hay, soybean meal, ground corn, mesquite pod meal, and mineral salt. Samples of food offered were collected during the last 3 days of each period, and the leftovers were collected daily, with samples bulked per week. At the end of each 28-day period, the remaining animals were weighed to determine total weight gain and average daily gain. The assessment of behavioral patterns was performed through instantaneous scans in 5-min intervals for three consecutive 12-h days. A single urine sample from each animal was collected on the last day of each collection period at about 4 h after the first feeding. The replacement of corn by mesquite pod meal did not significantly influence treatments regarding nutrients intake, animal performance, and feeding behavior. Retained and consumed nitrogen ratio did not statistically differ between replacement levels. Likewise, there were no statistical differences regarding microbial protein synthesis and efficiency between replacement levels. Mesquite pod meal can be used in Holstein-Zebu crossbred dairy steers' diet with total corn replacement.

Effects of total replacement of soybean meal and corn on ruminal fermentation, volatile fatty acids, protozoa concentration, and gas production

Directory of Open Access Journals (Sweden)

A. Bahri

2018-03-01

Full Text Available The main purpose of this study is to evaluate the effect of total replacement of soybean meal and corn with triticale and faba bean or field pea on rumen fermentation, protozoa counts, and gas production of lactating ewes. A total of 30 Sicilo-Sarde ewes were randomly allocated into three groups and were fed 1.8 kg drymatter of oat hay plus 500 g of one of three concentrates: the first concentrate (CS was mainly composed of soybean meal, corn, and barley; the second (TFB was formed by triticale and faba bean; and the third (TFP was composed of triticale and field pea. The type of concentrate did not affect ruminal pH or ammonia nitrogen concentration (P  >  0.05. The individual concentrations of volatile fatty acids showed a significant interaction between the type of concentrate and sampling time (P  <  0.05, except for Butyric and Isobutyric acids. Within a post-feeding time, the pattern of evolution of total volatile fatty, acetic, and propionic acids differed significantly at 2 h post feeding (P  <  0.05, while butyric and valeric acid changed at 0 and 4 h post feeding. The type of concentrate affected the total number of ciliate protozoa and the Isotricha species (P  <  0.05, whereas Entodinium, Ophryoscolex, and Polyplastron were similar among concentrates (P  >  0.05. The cumulative gas production from the in vitro fermentation, the time of incubation, and their interaction was affected by concentrate (P  <  0.001. The substitution of soybean meal and corn in the concentrate with faba bean or field peas and triticale might maintain rumen parameters of dairy ewes.

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

Lactation performance and serum biochemistry of dairy cows fed ...

African Journals Online (AJOL)

Yomi

2011-09-05

Sep 5, 2011 ... supplementation in multiparous dairy cows diet may improve their milk yield in transition period. Key words: Dairy cow, ... 20 multiparous Holsteins (parity 3) housed in free stalls at the. Esfahan-Kesht farm .... Corn gluten meal.

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.

A mutation of Aspergillus niger for hyper-production of citric acid from corn meal hydrolysate in a bioreactor*

Science.gov (United States)

Hu, Wei; Liu, Jing; Chen, Ji-hong; Wang, Shu-yang; Lu, Dong; Wu, Qing-hua; Li, Wen-jian

2014-01-01

The properties of the screened mutants for hyper-production of citric acid induced by carbon (12C6+) ion beams and X-ray irradiation were investigated in our current study. Among these mutants, mutant H4002 screened from 12C6+ ion irradiation had a higher yield of citric acid production than the parental strain in a 250-ml shaking flash. These expanded submerged experiments in a bioreactor were also carried out for mutant H4002. The results showed that (177.7–196.0) g/L citric acid was accumulated by H4002 through exploiting corn meal hydrolysate (containing initial 200.0–235.7 g/L sugar) with the productivity of (2.96–3.27) g/(L∙h). This was especially true when the initial sugar concentration was 210 g/L, and the best economical citric acid production reached (187.5±0.7) g/L with a productivity of 3.13 g/(L∙h). It was observed that mutant H4002 can utilize low-cost corn meal as a feedstock to efficiently produce citric acid. These results imply that the H4002 strain has the industrial production potentiality for citric acid and offers strong competition for the citric acid industry. PMID:25367793

A mutation of Aspergillus niger for hyper-production of citric acid from corn meal hydrolysate in a bioreactor.

Science.gov (United States)

Hu, Wei; Liu, Jing; Chen, Ji-hong; Wang, Shu-yang; Lu, Dong; Wu, Qing-hua; Li, Wen-jian

2014-11-01

The properties of the screened mutants for hyper-production of citric acid induced by carbon ((12)C(6+)) ion beams and X-ray irradiation were investigated in our current study. Among these mutants, mutant H4002 screened from (12)C(6+) ion irradiation had a higher yield of citric acid production than the parental strain in a 250-ml shaking flash. These expanded submerged experiments in a bioreactor were also carried out for mutant H4002. The results showed that (177.7-196.0) g/L citric acid was accumulated by H4002 through exploiting corn meal hydrolysate (containing initial 200.0-235.7 g/L sugar) with the productivity of (2.96-3.27) g/(L∙h). This was especially true when the initial sugar concentration was 210 g/L, and the best economical citric acid production reached (187.5±0.7) g/L with a productivity of 3.13 g/(L∙h). It was observed that mutant H4002 can utilize low-cost corn meal as a feedstock to efficiently produce citric acid. These results imply that the H4002 strain has the industrial production potentiality for citric acid and offers strong competition for the citric acid industry.

常用饲料原料蛋白质在梅花鹿瘤胃内降解率的测定%Determination of Protein Ruminal Degradability of Common Feed Ingredients in Sika Deer

Institute of Scientific and Technical Information of China (English)

鲍坤; 徐超; 宁浩然; 王凯英; 赵家平; 李光玉

2012-01-01

: In order to investigate the protein degradation rule in rumen of several common feed ingredients in deer, four adult male sika deer fitted with permanent rumen cannulas were selected to estimate the protein ruminal degradability of cottonseed meal, corn germ meal, rapeseed meal, distillers' dried grains with solubles (DDGS) , corn gluten meal, corn fiber and Chinese wildrye using the nylon bag technology. The results showed as follows: protein ruminal degradability of cottonseed meal was always the highest, compared with other common feed ingredients, the difference in protein ruminal degradability at all time points was extremely significant (P<0.01). 2) The protein ruminal degradability at 48 hour in descending order was cottonseed meal, corn gluten meal, Chinese wildrye, DDGS, corn germ meal, rapeseed meal and corn fiber, and the protein ruminal dynamic degradability showed the similar change law. It is concluded that protection technology of protein bypass rumen must be used in practice to reduce waste of protein source because of high degradability of cottonseed meal; rapeseed meal is a kind of new protein supplement to develop because of its low protein ruminal degradability; corn germ meal, DDGS, corn gluten meal, corn fiber and Chinese wildrye can be used as common feed ingredients in deer production. [ Chinese Journal of Animal Nutrition, 2012, 24 (11) : 2257-2262]%为研究几种鹿常用饲料原料的蛋白质瘤胃降解规律,以4头安装有永久性瘤胃瘘管的成年雄性梅花鹿为试验动物,采用尼龙袋法对棉籽粕、玉米胚芽粕、菜籽粕、干酒糟及其可溶物(DDGS)、玉米蛋白粉、玉米纤维及羊草的蛋白质瘤胃降解率进行测定.结果表明:1)棉籽粕的蛋白质瘤胃降解率始终最高,与其他几种饲料原料相比,在各时间点的差异均达到极显著(P＜0.01).2)48 h�

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.

Rice gluten meal as an alternative by-product feed for growing dairy calves.

Science.gov (United States)

Kumar, Rohit; Thakur, Sudarshan Singh; Mahesh, M S

2016-03-01

This experiment aimed at studying the nutritional characteristics and feeding value of rice gluten meal (RGM, a wet-milling by-product of rice) in growing dairy calves. RGM contained 464 g/kg of crude protein with 821 and 196 g/kg nitrogen (N) of borate-phosphate insoluble N and acid detergent insoluble N, respectively, which were higher (P calves (6-12 months) were randomly assigned into three groups based on comparable body weight and age. The first group (GP-I) was fed concentrate mixture containing mainly GNC as protein source, whilst it was replaced by RGM up to 50 and 75 % on N basis, in second (GP-II) and third (GP-III) groups, respectively. Thus, RGM constituted 140 and 210 g/kg of concentrate mixture of GP-II and GP-III, respectively. In addition, all animals were offered chopped green maize and wheat straw for the whole experimental period of 90 days. Results revealed that there was no difference in intake and digestibility of nutrients, N balance, average daily gain (ADG) and feed efficiency among three groups. Nevertheless, RGM-based diets produced cost-effective ADG than GP-I. Furthermore, experimental calves did not differ in haematological variables like glucose, blood urea N, plasma proteins and non-esterified fatty acids. This study demonstrated that RGM could be incorporated successfully in the concentrate mixture, replacing 75 % of GNC without any discernable compromise in the performance of growing calves.

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 housing system, grain type, and particle size on Salmonella colonization and shedding of broilers fed triticale or corn-soybean meal diets.

Science.gov (United States)

Santos, F B O; Sheldon, B W; Santos, A A; Ferket, P R

2008-03-01

Salmonella colonization in poultry may be influenced by grain type and particle size. Broilers reared either in nonlitter cage-based housing or in a conventionally floored litter house from 0 to 42 d were assigned to 1 of 4 dietary treatments: 1) ground corn-soybean meal (C, 560 microm), 2) coarsely ground corn-soybean meal (CC, >1,700 microm), 3) ground triticale-soybean meal (T, 560 microm), or 4) whole triticale-soybean meal (WT). A 4-strain cocktail of Salmonella enterica was orally gavaged into each chick at placement. Growth performance, cecal and fecal Salmonella populations, gizzard and proventriculus pH, intestinal size, jejunum histomorphometry, and carcass yields were measured. Broilers responded differently to the dietary treatments according to the housing system used. At 42 d, birds reared on litter and fed ground grain had greater BW than those fed coarse grain (2.87 vs. 2.71 kg), whereas cage-reared broilers fed ground triticale were heavier than those fed corn (2.75 vs. 2.64 kg). Broilers raised on litter had a better feed conversion ratio than those raised in cages (1.71 vs. 1.81 g/g). Independent of the housing system, relative eviscerated carcass weights of birds fed T and C were heavier than those of CC- and WT-fed broilers (762 vs. 752 g/kg). Generally, the jejunum villus area and mucosal depth were larger, whereas the small intestine was lighter and shorter in broilers raised on litter. Relative gizzard weights of broilers raised on litter and fed the coarser diets were heavier than those of broilers reared in cages and fed finely ground diets. Feeding whole or coarsely ground grains decreased cecal Salmonella populations in 42-d-old broilers (3.8, 3.9, 4.4, and 4.4 log most probable number/g for CC, WT, C, and T, respectively). Additionally, 42-d-old broilers reared on litter had lower cecal Salmonella populations than those in cages (3.8 vs. 4.4 log most probable number/g). In conclusion, as a feed ingredient, triticale is a good

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.

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.

Effect of replacing ground corn and soybean meal with licuri cake on the performance, digestibility, nitrogen metabolism and ingestive behavior in lactating dairy cows.

Science.gov (United States)

Ferreira, A C; Vieira, J F; Barbosa, A M; Silva, T M; Bezerra, L R; Nascimento, N G; de Freitas, J E; Jaeger, S M P L; Oliveira, P de A; Oliveira, R L

2017-11-01

Licuri (Syagrus coronate) cake is a biodiesel by-product used in ruminant feed as a beneficial energy source for supplementation in managed pastures. The objective was to evaluate the performance, digestibility, nitrogen balance, blood metabolites, ingestive behavior and diet profitability of eight crossbred Holstein (3/4)×Gyr (5/8) multiparous cows (480±25 kg BW and 100 days milking) grazing and supplemented with licuri cake partially replacing ground corn and soybean meal in concentrate (0, 200, 400 and 600 g/kg in dry matter (DM)), distributed in an experimental duplicated 4×4 Latin square design. Licuri cake partially replacing ground corn and soybean meal increased (Pdairy cows with average productions of 10 kg/day at levels up to 400 g/kg in the concentrate supplement because it provides an additional profit of US$0.07/animal per day and increased milk and Minas frescal cheese fat without negative effects on productive parameters.

Determinação do valor energético de alimentos para ruminantes pelo sistema de equações Determination of energy value of feed for ruminants by equations system

Directory of Open Access Journals (Sweden)

Vicente Ribeiro Rocha Júnior

2003-04-01

six forages (corn silage, sugar cane with 1% urea, coastcross grass hay 1, coastcross grass hay 2, tifton grass haylage and elephant grass and 12 concentrate feeds (corn grain ground, sorghum grain ground, corn germ, wheat bran, rice bran, babaçu meal, soybean meal, cotton meal, cotton seed, corn gluten, corn gluten meal and soybean hull were determined using sheep as experimental animals. Forages and concentrates feed were combined in two different levels, following a completely randomized design with four repetitions for each level. The same animals were utilized to the two concentrate levels, in two consecutive periods. The diets refering to the two concentrate levels were isonitrogenous. The corn silage, sugar cane with 1% urea, coastcross grass hay 1, coastcross grass hay 2, tifton grass haylage and elephant grass presented, respectively, the following TDN values: 59.56, 60.57, 48.59, 50.24, 60.49 and 49.59%. The concentrate feeds presented the following TDN values: corn grain ground (93.75%, sorghum grain ground (82.82%, corn germ (85.30%, wheat bran (74.28%, rice bran (80.65%, babaçu meal (49.38%, soybean meal (83.24%, cotton meal (67.75%, cotton seed (88.07%, corn gluten (85.34%, corn gluten meal (75.61% and soybean hull (68.95%. The equations system was efficient in determination of the energy value of feed, because the high correlation between those values and the digestibilities of dry matter and organic matter of all feeds evaluated.

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.

Partial substitution of cumin seed meal by Jatropha meal as a ...

African Journals Online (AJOL)

DR. NJ TONUKARI

2011-11-02

Nov 2, 2011 ... mixture (40% yellow corn grains; 20% cumin seed meal; 17% wheat bran; 20% bean straw, 2.0% ... The seeds contain 30 to 32% protein and 60 to 66% oil ... strong cation exchange chromatography followed by the ninhydrin.

Matran (50% clove oil) broadcast application for broadleaf weed control in spring-transplanted onions

Science.gov (United States)

Although corn gluten meal has shown promise as an early-season pre-emergent organic herbicide in sweet onion production, uncontrolled weeds can inflict serious yield reductions by the end of the growing season. Research was conducted in southeast Oklahoma to determine the effectiveness of Matran EC...

Effects of cellulase supplementation to corn soybean meal-based diet on the performance of sows and their piglets.

Science.gov (United States)

Upadhaya, Santi D; Lee, Sang In; Kim, In Ho

2016-07-01

A total of 15 primiparous sows (Landrace × Yorkshire) and their litters were used in the current study to evaluate the efficacy of cellulase supplementation on the production performance of sows and piglets. Pigs were randomly allocated into one of three treatments with five replicates per treatment. The dietary treatments were as follows: (i) CON (corn-soybean meal-based control); (ii) EZ1 (CON + 0.05% cellulase); and (iii) EZ2 (CON + 0.10% cellulase). The supplementation of cellulase had no effect (P > 0.05) on body weight and feed intake of lactating sows. At weaning, back fat thickness loss decreased (P = 0.04) linearly in EZ1 and EZ2 treatments. The average daily gain (ADG) of piglets increased (linear P = 0.06, quadratic P = 0.04)) during days 14 to 21 as well as at days 21 to 25 (linear P = 0.03 and quadratic P = 0.01) with the increase in the level of supplemented enzyme. Dry matter and nitrogen digestibility increased (linear P = 0.01) in lactating sows fed EZ1 and EZ2 diet compared with CON. In conclusion, it is suggested that cellulase supplementation to corn-soybean meal based diet exerts beneficial effects to sows in reducing their back fat thickness loss at weaning and also helps to improve nutrient digestibility. It also helped to improve the ADG of piglets. © 2015 Japanese Society of Animal Science.

Desempenho de novilhos Nelore alimentados com casca de soja ou farelo de gérmen de milho em substituição parcial ao milho moído Effects of partial replacement of ground corn with soybean hulls or corn germ meal on production of Nellore steers

Directory of Open Access Journals (Sweden)

Jane Maria Bertocco Ezequiel

2006-04-01

Full Text Available Objetivou-se neste trabalho estudar a substituição parcial (70% do milho moído pela casca de soja ou pelo farelo de gérmen de milho em dietas contendo farelo de girassol e uréia (fontes nitrogenadas e silagem de milho (volumoso para novilhos Nelore em confinamento. Avaliaram-se o consumo, o ganho de peso, a conversão alimentar e o rendimento de carcaça de 21 animais (25 meses de idade e peso inicial de 343 kg alimentados com as dietas-teste, fornecidas na proporção 60:40 volumoso:concentrado. O período de avaliação do consumo e do ganho de peso foi de 97 dias. Os consumos de MS (10,78; 9,73 e 10,62 kg/dia, PB (1,40; 1,22 e 1,41 kg/dia e FDN (3,41; 3,89 e 3,60 kg/dia não foram influenciados pelas dietas com milho moído, casca de soja e farelo de gérmen de milho, respectivamente. O consumo de FDA (0,56; 0,71 e 0,55% PV apresentou efeito significativo, observando-se maior valor quando a casca de soja substituiu 70% do milho moído. O ganho de peso não foi influenciado pelas dietas, registrando-se valores de 1,35; 1,29 e 1,32 kg/dia para as dietas contendo milho moído, casca de soja e farelo de gérmen de milho, respectivamente. Não houve efeito, também, sobre a conversão alimentar (7,88 kg de MS ingerida/kg ganho, a eficiência alimentar (0,12 kg ganho/kg MS ingerida e o rendimento de carcaça (54,52%. A substituição parcial do milho moído pela casca de soja e pelo farelo de gérmen de milho em dietas para novilhos em confinamento não afeta o desempenho e o rendimento de carcaça.The objective of this trial was to study the partial replacement of ground corn with soybean hulls or corn germ meal in diets containing sunflower meal and urea as nitrogen sources and corn silage as forage for confined Nellore steers. Twenty-one steers averaging 25 months of age and 343 kg of initial body weight were assigned to diets containing a forage:concentrate ratio of 60:40. The period for measurements of intake and weight gain lasted 97

Improvement of Aspergillus niger 55, a raw corn meal saccharifying enzyme hyperproducer, through mutation and selective screening techniques

International Nuclear Information System (INIS)

Oh, S.H.; O, P.S.

1991-01-01

Mutation experiments were performed to select the mutant of Aspergillus niger 55, which had lost almost all the ability to produce transglucosidases but retained that of high productivity of raw meal saccharifying enzyme, by means of successive induction with N-methyl-N'-nitro-N-nitrosoguanidine(MNNG), ultraviolet(UV) light, and γ-rays. Also, we used the mutant enrichment techniques, such as liquid culture-filtration procedure and differential heat sensitivity of conidia, in order to increase the possibility of obtaining a mutant. The glucoamylase productivity of mutant PFST-38 was 11 times higher than that of the parent strain. The mutant PFST-38 was morphologically identical to the parent strain, except for the size of conidia, the tendency to form conidia and the length of conidiophore. Asp. niger mutant PFST-38 appeared to be useful for the submerged production of the raw corn meal saccharifying enzyme

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.

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...

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*,...

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...

Study on the Efficiency of Grape Seed Meals Used as Antioxidants in Layer Diets Enriched with Polyunsaturated Fatty Acids Compared with Vitamin E

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M Olteanu

Full Text Available ABSTRACT The 4-week study was conducted with 180 Lohmann Brown layers (52 weeks of age. The layers were assigned to three groups (C, E1 and E2. The basal diet (group C consisted mainly of corn, soybean meal and corn gluten, and contained 19% crude protein and 11.58 MJ/kg metabolizable energy. The diets for groups E1 and E2 differed from group C by the inclusion of 5% flax meal and of dietary antioxidants. The concentration of α-linolenic acid in the fat of E1 and E2 diets was almost 10 times higher than in group C. E1 diet was supplemented with vitamin E (100 mg/kg feed, DM, while E2 diet was supplemented with 2% grape seed meal (polyphenols: 630.890 µg gallic acid equivalents/g sample; flavonoids: 5.065 µg rutin equivalents/g sample; antioxidant capacity: 28.468 mM trolox equivalents/g sample. The antioxidant capacity of E2 was higher than in C, but lower than in E1. Haugh units of the eggs (18 eggs/group harvested during the last experimental week were not significantly different among groups. The ω-6/ω-3 polyunsaturated fatty acids (PUFAs ratio in the fat from the eggs was 4.46 ± 0.11 (E1 and 4.52 ± 0.21 (E2, three times lower (p<0.05 than the control group (14.70 ± 0.43. In group E1 in particular, but also in group E2, the concentration of total polyphenols in the egg yolk was higher (p<0.05 than in group C.

Disponibilidade aparente do fósforo em alimentos vegetais e suplementação da enzima fitase para tilápia-do-nilo Apparent phosphorus availability in vegetable feedstuffs and supplementation of phytase enzyme for Nile tilapia Oreochromis niloticus

Directory of Open Access Journals (Sweden)

Giovani Sampaio Gonçalves

2007-10-01

Full Text Available Este estudo foi realizado com o objetivo de avaliar o efeito da fitase (0, 1.000 e 2.000 uf/kg na disponibilidade aparente de P de cinco alimentos energéticos (milho, milho extrusado, farelo de trigo, farelo de arroz e sorgo baixo tanino e cinco alimentos protéicos (soja extrusada, farelo de soja, farelo de girassol, farelo de algodão e glúten de milho utilizando-se uma ração purificada como controle. Foram utilizados 100 juvenis (100,00 ± 5,00 g de tilápia-do-nilo (Oreochromis niloticus alojados em dez gaiolas para manejo de alimentação e coleta de fezes. Para cada alimento e cada nível de fitase avaliado, foram coletadas amostras em cinco gaiolas, totalizando cinco repetições por tratamento. Os resultados obtidos indicaram que a suplementação de até 2.000 uf/kg de fitase não aumentou a disponibilidade aparente de P do farelo de trigo e do farelo de algodão. Entretanto, o nível de 1.000 uf/kg aumentou a disponibilidade aparente de P da soja extrusada e do farelo de girassol, enquanto o nível de 2.000 uf/kg proporcionou essa resposta para o farelo de milho, o milho extrusado, o sorgo baixo tanino, o farelo de arroz, o farelo de soja e o glúten de milho.This study was carried out to evaluate effects of phytase (0, 1,000, and 2,000 uf/kg on apparent P availability of five energetic feeds (corn, extruded corn, wheat meal, rice meal and low-tannin sorghum and five protein feeds (extruded soy, soybean meal, sunflower meal, cottonseed meal and corn gluten using a purified diet as control. One hundred (100.00 ± 5.00 g Nile tilapia juveniles (Oreochromis niloticus were allotted to ten cages to allow feeding and fecal collection. For each feed and each phytase level evaluated samples were collected from five cages, in a total of five replications per treatment. The obtained results showed that the phytase supplementation up to 2,000 uf/kg did not increase apparent P availability present in wheat meal or cottonseed meal. However, the

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.

Substituição do farelo de soja pela farinha de glúten de milho na alimentação de cabras leiteiras Substitution of soybean meal protein by corn gluten meal protein in dairy goat feeding

Directory of Open Access Journals (Sweden)

Luiz Gonzaga Pego de Macedo

2003-08-01

the effect of substitution of soybean meal (SM protein by the protein from the corn gluten flour (CGF, in the milk production, milk composition, voluntary intake and plasmatic urea. The experimental design was the triple Latin square 4x4, with four periods of 21 days, being 14 days of adaptation to the diet and seven days for samples collection. The goats were fed and milked in the morning and afternoon. The substitution levels studied were: 0, 10, 30 and 50% of CGF (based in the crude protein. The substitution of the soybean meal by CGM did not affect the intake (kg/day and %BW of dry matter, crude protein and acid detergent fiber, but there was quadratic effect for neutral detergent fiber intake (kg/day and %BW. There was effect on the levels of plasmatic urea nitrogen (PUN, where the smallest values were in the intermediate levels of substitution, being the biggest values for the treatment with only SM. The milk production decreased lineally with the inclusion of CGM. The substitution levels resulted in lineal decrease in the fat production (kg/day, in the milk fat content (% and milk total solids content (%. There was quadratic effect for lactose production, being the smallest value for 31.6% of substitution level. It was no effect on in crude protein in the milk, which average was .083 kg/day. The crude protein content, lactose and total solids did not suffer effect of the substitution levels, being the average values of 2.98, 4.35 and 11.51%, respectively.

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...

Determination of true digestible amino acids of feedstuffs utilizing cecectomized roosters

Directory of Open Access Journals (Sweden)

Eliane Aparecida da Silva

2012-09-01

Full Text Available The objective of this study was to estimate the true digestibility coefficients of amino acids and digestible amino acid values of some poultry feedstuffs. The feedstuffs were: babassu meal, sunflower meal, corn gluten meal, babassu starchy meal, meat and bone meal, common beans, pearl millet and residues of cookies, pasta and bread. The precise feeding method of Sibbald was used with adult cecectomized Leghorn roosters distributed in a completely randomized design, consisting of ten treatments and six replications with a rooster in each. The treatments were represented by the feedstuffs evaluated. The roosters were kept in a period of fasting for 36 hours and then fed 30 grams of feed. Samples were collected during 56 hours. Simultaneously, six roosters were kept fasting to make corrections to the metabolic and endogenous losses of amino acids. At the end of collections, the excreta obtained were weighed, freeze-dried and subsequently processed, so laboratory analyses were carried out and the coefficients of true digestibility of amino acids were determined. The mean values of the coefficients of true digestibility of essential and non-essential amino acids in percentage were respectively: 0.702 and 0.652 for the babassu meal; 0.852 and 0.786 for the sunflower meal; 0.928 and 0.887 for the corn gluten meal; 0.797 and 0.720 for the meat and bone meal; 0.364 and 0.339 for ground raw beans; 0.924 and 0.837 for ground pearl millet; 0.839 and 0.810 for cookie residue; 0.929 and 0.914 for pasta residue; and 0.904 and 0.899 for bread residue.

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.

Millet and corn oil in sorghum-based diets for broilers

Directory of Open Access Journals (Sweden)

João Paulo Rodrigues Bueno

2015-12-01

Full Text Available ABSTRACT: This study evaluated the effects of millet and corn oil additions to sorghum-based diets on the performance, carcass yields and prime cuts (i.e., wings, breasts, thighs and drumsticks and the relative weights of edible offal (i.e., gizzard, heart, and liver of broiler chickens. A total of 684 Hubbard Flex chickens, including 342 broilers of each sex, were housed. The design was completely randomized, and the following diets were supplied: A sorghum and soybean meal + soybean oil (control; B sorghum and soybean meal + corn oil; and C sorghum and soybean meal + millet and soybean oil. Six replicates with 38 birds each (19 males and 19 females were evaluated regarding each experimental diet. At 14, 21, 35 and 42 days of age, the feed intake, weight gain, feed conversion and viability of the chickens were evaluated. At 42 days, the live weight, carcass yield, prime cuts and relative weight of the edible offal were measured. The dietary inclusion of either millet or corn oil did not affect any of the parameters. In conclusion, additions of millet and corn oil to sorghum-based diets of broilers do not compromise poultry performance.

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 ...

Sensitive quantification of aflatoxin B1 in animal feeds, corn feed grain, and yellow corn meal using immunomagnetic bead-based recovery and real-time immunoquantitative-PCR.

Science.gov (United States)

Babu, Dinesh; Muriana, Peter M

2014-12-02

Aflatoxins are considered unavoidable natural mycotoxins encountered in foods, animal feeds, and feed grains. In this study, we demonstrate the application of our recently developed real-time immunoquantitative PCR (RT iq-PCR) assay for sensitive detection and quantification of aflatoxins in poultry feed, two types of dairy feed (1 and 2), horse feed, whole kernel corn feed grains, and retail yellow ground corn meal. Upon testing methanol/water (60:40) extractions of the above samples using competitive direct enzyme linked immunosorbent assay, the aflatoxin content was found to be effect in samples containing aflatoxin levels higher than the quantification limits (0.1-10 μg/kg), addressed by comparing the quantification results of undiluted and diluted extracts. In testing the reliability of the immuno-PCR assay, samples were spiked with 200 μg/kg of aflatoxin B1, but the recovery of spiked aflatoxin was found to be poor. Considering the significance of determining trace levels of aflatoxins and their serious implications for animal and human health, the RT iq-PCR method described in this study can be useful for quantifying low natural aflatoxin levels in complex matrices of food or animal feed samples without the requirement of extra sample cleanup.

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.

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

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.

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.

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.

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.

A coconut oil-rich meal does not enhance thermogenesis compared to corn oil in a randomized trial in obese adolescents.

Science.gov (United States)

LaBarrie, Janna; St-Onge, Marie-Pierre

2017-01-01

Consumption of medium chain triglycerides (MCT) in overweight adults increases thermogenesis and improves weight management. Coconut oil is a rich natural source of MCT, but its thermogenic effect is unknown. Our study evaluated the effects of a test oil enriched in coconut oil, on energy expenditure, satiety, and metabolic markers in a randomized, double blind, cross-over study. Fifteen children, age 13-18 years, body mass index >85th percentile for age and sex, were enrolled. Two test meals, containing 20 g of fat from either corn oil or a coconut oil-enriched baking fat (1.1 g of fatty acids with chain lengths ≤ 10C), were administered. A fasting blood sample was taken before breakfast and at 30, 45, 60, 120, and 180 min post-meal for measurement of metabolites. Thermic effect of food (TEF) was assessed over 6 h using indirect calorimetry. Satiety was measured using visual analog scales (VAS). There was no significant effect of fat type, time, or fat type × time interaction on TEF, appetite/satiety, glucose, and insulin area under the curve. There was a significant effect of fat type on leptin (P=0.027), triglycerides (P=0.020) and peptide YY (P=0.0085); leptin and triglyceride concentrations were lower and peptide YY concentrations were higher with corn oil consumption. A coconut oil-enriched baking fat does not enhance thermogenesis and satiety in children. Given that this is the only current study of its kind, more research is needed into the use of coconut oil as a tool in weight management in overweight and obese children.

Replacement of soybean meal with maize steep liquor in the diets of ...

African Journals Online (AJOL)

Ferreira

2015-12-14

Dec 14, 2015 ... meal with maize steep liquor at 0%, 33%, 66% and 100% on a dry matter ... daily gain, hot carcass weight, cold carcass weight, hot carcass yield and ... remove impurities and separate the germ, gluten, starch and peel (USDA, 2010). ... are transferred to macerator tanks, which receive water with SO2 for ...

quality of broiler fed diet supplemented by garlic meal and white turmeric meal

Directory of Open Access Journals (Sweden)

Nanung Danar Dono

2010-06-01

Full Text Available This research was done within 42 days to investigate the effect of diet supplemented by garlic (Allium sativum and white turmeric (Curcuma xanthorrhiza Roxb meals on physical and chemical quality of broiler meat. The number of 90 broiler DOC were used in this study. They were randomly allocated into 18 unit of cages. During the study, the chicken were given 6 feeding treatments, i.e.: R-0 (98.0% base diet + 2.0% filler; as control diet, RB-1 (98.0% base diet + 1.0% garlic meal + 1.0% filler, RB-2 (98.0% base diet + 2.0% garlic meal, RT-1 (98.0% base diet + 1.0% white turmeric meal + 1.0% filler, RT-2 (98.0% base diet + 2.0% white turmeric meal, and RB1T1 (98.0% base diet + 1.0% garlic meal + 1.0% white turmeric meal. The base diet was composed of: yellow corn, soybean meal, fish meal, rice polishing meal, sorghum, poultry meat meal, mineral mix, and was design to contain 17.5% crude protein and metabolizable energy 2,900 kcal/kg. Variables observed were: physical appearance (slaughter weight, non-feather weight, carcass weight, physical quality (pH, water holding capacity, cooking lose, tenderness, and cholesterol content (breast meat and blood cholesterol. All data were statistically analyzed by the Oneway of ANOVA and followed by the DMRT for significant results. Results showed that 1.0 - 2.0% garlic meal and 1.0 - 2.0% white turmeric meal supplementation reduced: breast meat cholesterol (P < 0.05, cooking lose (P < 0.05, and increased: pH (P < 0.01, and water holding capacity (P < 0.01 and improved tenderness (P < 0.05. Supplementation of 2% garlic meal and white turmeric meal didn’t affect slaughter weight, non-feather weight, carcass weight, nor blood cholesterol.

Digestibility of animal and vegetable protein ingredients by pirarucu juveniles, Arapaima gigas

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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.

Sensitive Quantification of Aflatoxin B1 in Animal Feeds, Corn Feed Grain, and Yellow Corn Meal Using Immunomagnetic Bead-Based Recovery and Real-Time Immunoquantitative-PCR

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Dinesh Babu

2014-12-01

Full Text Available Aflatoxins are considered unavoidable natural mycotoxins encountered in foods, animal feeds, and feed grains. In this study, we demonstrate the application of our recently developed real-time immunoquantitative PCR (RT iq-PCR assay for sensitive detection and quantification of aflatoxins in poultry feed, two types of dairy feed (1 and 2, horse feed, whole kernel corn feed grains, and retail yellow ground corn meal. Upon testing methanol/water (60:40 extractions of the above samples using competitive direct enzyme linked immunosorbent assay, the aflatoxin content was found to be <20 μg/kg. The RT iq-PCR assay exhibited high antigen hook effect in samples containing aflatoxin levels higher than the quantification limits (0.1–10 μg/kg, addressed by comparing the quantification results of undiluted and diluted extracts. In testing the reliability of the immuno-PCR assay, samples were spiked with 200 μg/kg of aflatoxin B1, but the recovery of spiked aflatoxin was found to be poor. Considering the significance of determining trace levels of aflatoxins and their serious implications for animal and human health, the RT iq-PCR method described in this study can be useful for quantifying low natural aflatoxin levels in complex matrices of food or animal feed samples without the requirement of extra sample cleanup.

Production of succinic acid from sugarcane molasses supplemented with a mixture of corn steep liquor powder and peanut meal as nitrogen sources by Actinobacillus succinogenes.

Science.gov (United States)

Shen, N; Qin, Y; Wang, Q; Liao, S; Zhu, J; Zhu, Q; Mi, H; Adhikari, B; Wei, Y; Huang, R

2015-06-01

The potential of using corn steep liquor powder (CSLP), peanut meal (PM), soybean meal (SM), cotton meal (CM) and urea as the substitute of yeast extract (YE) as the nitrogen source was investigated for producing succinic acid (SA). Actinobacillus succinogenes GXAS137 was used as the fermenting bacterium and sugarcane molasses was used as the main substrate. None of these materials were able to produce SA as high as YE did. The CSLP could still be considered as a feasible and inexpensive alternate for YE as the yield of SA produced using CSLP was second only to the yield of SA obtained by YE. The use of CSLP-PM mixed formulation (CSLP to PM ratio = 2·6) as nitrogen source produced SA up to 59·2 g l(-1) with a productivity of 1·2 g l(-1) h(-1). A batch fermentation using a stirred bioreactor produced up to 60·7 g l(-1) of SA at the same formulation. Fed-batch fermentation that minimized the substrate inhibition produced 64·7 g l(-1) SA. These results suggest that sugarcane molasses supplemented with a mixture of CSLP and PM as the nitrogen source could be used to produce SA more economically using A. succinogenes. Significance and impact of the study: Succinic acid (SA) is commonly used as a platform chemical to produce a number of high value derivatives. Yeast extract (YE) is used as a nitrogen source to produce SA. The high cost of YE is currently the limiting factor for industrial production of SA. This study reports the use of a mixture of corn steep liquor powder (CSLP) and peanut meal (PM) as an inexpensive nitrogen source to substitute YE. The results showed that this CSLP-PM mixed formulation can be used as an effective and economic nitrogen source for the production of SA. © 2015 The Society for Applied Microbiology.

Farelo de gérmen de milho desengordurado na dieta de poedeiras comerciais de 28 a 44 semanas de idade Defatted corn germ meal in diets for laying hens from 28 to 44 weeks of age

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Sandra Regina Brunelli

2010-05-01

Full Text Available Um experimento foi conduzido para avaliar os efeitos da inclusão de farelo de gérmen de milho desengordurado na dieta de galinhas de 28 a 44 semanas de idade. Foram utilizadas 240 poedeiras Hy-Line W36 distribuídas em delineamento inteiramente casualizado, com seis níveis de farelo de germen de milho desengordurado (0, 6, 12, 18, 24 e 30%,cada um com cinco repetições de oito aves. No período experimental, que durou quatro ciclos de 28 dias, foram avaliados os parâmetros de desempenho das aves (consumo de ração, produção de ovos, peso médio do ovo, massa de ovo e conversão alimentar e de qualidade dos ovos (gravidade específica, índice de pigmentação da gema, porcentagem de gema e albúmen, porcentagem e espessura da casca e unidade haugh. Os níveis de farelo de gérmen de milho desengordurado tiveram efeito linear negativo sobre o consumo de ração e o índice de pigmentação da gema e efeito quadrático sobre a conversão alimentar. A inclusão de farelo de gérmen de milho desengordurado na dieta não influenciou as outras variáveis estudadas. O farelo de gérmen de milho desengordurado pode ser incluído em níveis de até 21,2% em rações para galinhas poedeiras.This experiment was conducted to evaluate the effect of including defatted corn germ meal in diets for laying hens. It was assigned two hundred and forty laying hens to a randomized design, with six diets and five replicates of eight hens per diet. Experimental diets were formulated by inclusion of defatted corn germ meal at 0, 6, 12, 18, 24 and 30% level. The period experiment was carried out for four 28-day cycles and performance (feed intake, egg production, egg weight, egg mass and feed conversion and the egg quality (egg specific gravity, yolk color, yolk and albumen percentages, shell percentages, shell thickness and Haugh unity were the evaluated parameters. Negative linear effect was observed for feed intake and yolk pigmentation by increasingly

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

Starch facilitates enzymatic wheat gluten hydrolysis

NARCIS (Netherlands)

Hardt, N.A.; Boom, R.M.; Goot, van der A.J.

2015-01-01

Wheat gluten can be hydrolyzed by either using (vital) wheat gluten or directly from wheat flour. This study investigates the influence of the presence of starch, the main component of wheat, on enzymatic wheat gluten hydrolysis. Wheat gluten present in wheat flour (WFG) and vital wheat gluten (VWG)

SUBSTITUTION OF THE TRITURATED CORN GRAIN BY PARBOILED RICE MEAL IN DAIRY COWS DIET: INTAKE AND APPARENT DIGESTIBILITY SUBSTITUIÇÃO DO MILHO GRÃO TRITURADO POR FARELO DE ARROZ PARBOILIZADO NA DIETA DE VACAS LEITEIRAS: CONSUMO E DIGESTIBILIDADE APARENTE

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Sérgio Artiaga da Rosa

2008-12-01

Full Text Available The research trials were carried to evaluate the effect of replacement of corn by parboiled rice meal in the diet of lactating dairy cows. Nine lactating Holstein cows, 80 ± 24 days in milk, 20 kg of milk per day at beginning of the trial were use in a 3 x 3 latin square design. The experimental diets varied in the concentrate and forage composition: forage based on sorghum silage and concentrate based on corn grain cracked (CGC; forage based on sorghum silage and green corn by-product silage and concentrate based on corn grain cracked and parboiled rice meal in equal parts (CGC + PRM and forage based on sorghum silage and green corn by-product silage and concentrate in which 79.3% of replacement of corn grain cracked for parboiled rice meal (PRM. The replacement of corn by parboiled rice meal didn’t affect the dry mater, crude protein, mineral mater and starch intakes; the diets with parboiled rice meal had hither intakes of NDF, ADF and ether extract.

KEY WORDS: By-product, lipids, lactation period. Desenvolveu-se o experimento para a avaliação do efeito da substituição do milho por farelo de arroz parboilizado na dieta de vacas leiteiras. Foram utilizadas nove vacas lactantes da raça Holandês com 80 ± 24 dias de lactação, com médias de produção diária de 20 kg de leite, em delineamento quadrado latino 3 x 3, com três repetições. Os tratamentos variaram em função da composição das dietas: a volumoso à base de silagem de sorgo e silagem de resíduo de milho verde mais concentrado à base de milho grão triturado (FM; b volumoso à base de silagem de sorgo e silagem de resíduo de milho verde mais concentrado com milho grão triturado e farelo de arroz parboilizado em partes iguais (MA; c e volumoso à base de silagem de sorgo e silagem de resíduo de milho verde mais concentrado com 79,3% de substituição do milho grão pelo farelo de arroz parboilizado (FA. A inclusão de farelo de arroz parboilizado n

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

A sensory evaluation of irradiated cookies made from flaxseed meal

International Nuclear Information System (INIS)

Rodrigues, Flávio T.; Fanaro, Gustavo B.; Duarte, Renato C.; Koike, Amanda C.; Villavicencio, Anna Lucia C.H.

2012-01-01

The growing consumer demand for food with sensory quality and nutritional has called for research to develop new products with consumer acceptance as cookies made from flaxseed meal, that can be inserted in diet of celiacs. Celiac disease characterized by an inappropriate immune response to dietary proteins found in wheat, rye and barley (gluten and gliadin). It can affect anyone at any age and is more common in women. The celiac disease does not have cure and the only scientifically proven treatment is a gluten free diet. Irradiation as a decontamination method used for a many variety of foodstuffs, being very feasible, useful method to increase the shelf life, effective and environmental friendly without any sensory properties significant change. Sensory analyses were used to assess gluten-free bakery foods subjected to ionizing radiation sensory attributes. - Highlights: ► Celiac disease is an inappropriate immune response to dietary proteins. ► Irradiation is an useful method to increase the food shelf life. ► Sensory analysis is applied in the improvement of the quality of foods.

Glycemia and insulinemia in healthy subjects after lactose-equivalent meals of milk and other food proteins

DEFF Research Database (Denmark)

Nilsson, Mikael; Stenberg, Marianne; Frid, Anders H

2004-01-01

, cheese, whey, cod, and wheat gluten with equivalent amounts of lactose. An equicarbohydrate load of white-wheat bread was used as a reference meal. RESULTS: A correlation was found between postprandial insulin responses and early increments in plasma amino acids; the strongest correlations were seen...

Dietary preference in dairy calves for feed ingredients high in energy and protein.

Science.gov (United States)

Miller-Cushon, E K; Montoro, C; Ipharraguerre, I R; Bach, A

2014-03-01

In 3 experiments, we assessed preference of recently weaned dairy calves for (1) 8 high-energy feed types [barley meal, corn meal, corn gluten feed (CGF), oat meal, rice meal, sorghum meal, wheat meal, and wheat middlings meal]; (2) 6 high-protein feed types [corn gluten meal (CGM), wheat distillers dried grains, rapeseed meal, soybean meal (SBM), sunflower meal, and pea meal]; and (3) 4 mixtures (50:50) of the highest- and lowest-ranked high-energy and high-protein feeds, to assess whether calves maintain preference for feed ingredients that are included in a mixture. In all experiments, pairwise preference tests were conducted between all feed types (28 different pairwise preference tests in experiment 1, 15 tests in experiment 2, and 6 tests in experiment 3). Each pairwise preference test was conducted by offering ad libitum access to both feed types for 6h. All tests were repeated with 20 Holstein calves. Before this study, calves were offered milk replacer at a rate of 4 L/d and a pelleted starter feed ad libitum. After weaning at 62 d of age, each calf was involved in a pairwise preference test at 3 and 5d postweaning. A preference ratio was calculated for each calf in each test as (intake of feed type A)/(intake of feed type A + intake of feed type B). Preference for feed types was ranked across tests in each experiment using pairwise comparison charts. In experiment 1, the highest-ranked high-energy feed type was wheat meal and the lowest ranked were rice meal and CGF. In experiment 2, the highest-ranked high-protein feed type was SBM and the lowest ranked was CGM. According to the preference rankings from experiments 1 and 2, experiment 3 evaluated (50:50) mixtures of SBM + wheat meal, SBM + CGF, CGM + wheat meal, and CGM + CGF. The mixture of SBM + wheat meal was highest ranked, CGM + CGF was lowest ranked, and the mixtures containing one high-ranked and one low-ranked feed ingredient (SBM + CGF and CGM + wheat meal) were ranked equally. The results of

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.

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

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...

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.

Differential effects of dietary protein sources on postprandial low-grade inflammation after a single high fat meal in obese non-diabetic subjects

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Herzig Karl-Heinz

2011-10-01

Full Text Available Abstract Background Obesity is a state of chronic low-grade inflammation. Chronic low-grade inflammation is associated with the pathophysiology of both type-2 diabetes and atherosclerosis. Prevention or reduction of chronic low-grade inflammation may be advantageous in relation to obesity related co-morbidity. In this study we investigated the acute effect of dietary protein sources on postprandial low-grade inflammatory markers after a high-fat meal in obese non-diabetic subjects. Methods We conducted a randomized, acute clinical intervention study in a crossover design. We supplemented a fat rich mixed meal with one of four dietary proteins - cod protein, whey isolate, gluten or casein. 11 obese non-diabetic subjects (age: 40-68, BMI: 30.3-42.0 kg/m2 participated and blood samples were drawn in the 4 h postprandial period. Adiponectin was estimated by ELISA methods and cytokines were analyzed by multiplex assay. Results MCP-1 and CCL5/RANTES displayed significant postprandial dynamics. CCL5/RANTES initially increased after all meals, but overall CCL5/RANTES incremental area under the curve (iAUC was significantly lower after the whey meal compared with the cod and casein meals (P = 0.0053. MCP-1 was initially suppressed after all protein meals. However, the iAUC was significantly higher after whey meal compared to the cod and gluten meals (P = 0.04. Conclusion We have demonstrated acute differential effects on postprandial low grade inflammation of four dietary proteins in obese non-diabetic subjects. CCL5/RANTES initially increased after all meals but the smallest overall postprandial increase was observed after the whey meal. MCP-1 was initially suppressed after all 4 protein meals and the whey meal caused the smallest overall postprandial suppression. Trial Registration ClinicalTrials.gov ID: NCT00863564

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%.

Effect of γ-Aminobutyric Acid (GABA Producing Bacteria on Rumen Fermentation, Biogenic Amine Production and Anti-oxidation Using Corn Meal as Substrate

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Bum Seung Ku

2013-06-01

Full Text Available The effects and significance of γ-amino butyric acid (GABA producing bacteria (GPB on in vitro rumen fermentation and reduction of biogenic amines (histamine, methylamine, ethylamine, and tyramine using corn meal as a substrate were determined. Ruminal samples collected from ruminally fistulated Holstein cows served as inoculum and corn was used as substrate at 2% dry matter (DM. Different inclusion rates of GPB and GABA were evaluated. After incubation, addition of GPB had no significant effect on in vitro fermentation pH and total gas production, but significantly increased the ammonia nitrogen (NH3-N concentration and reduced the total biogenic amines production (p<0.05. Furthermore, antioxidation activity was improved as indicated by the significantly higher concentration of superoxide dismutase (SOD and glutathione peroxidase (GSH-Px among treated samples when compared to the control (p<0.05. Additionally, 0.2% GPB was established as the optimum inclusion level. Taken together, these results suggest the potential of utilizing GPB as feed additives to improve growth performance in ruminants by reducing biogenic amines and increasing anti-oxidation.

Natural Products as Sources for New Pesticides

Science.gov (United States)

2012-05-22

soybean, and thyme; the inorganics sodium chloride, and zinc metal strips; the pure components citric acid, eugenol, geraniol, lauryl sulfate and its...corresponding sodium lauryl sulfate , 2-phenethyl propionate, and potassium sorbate; and a few others such as corn gluten meal, dried blood, malic acid...regulator Apr-00 S cyclohexadione 127277-53-6 propazine 80808 weeds Sep-98 S chlorotriazine 139-40-2 propoxycarbazone- sodium 122019 weeds Jun-04 S

Land usage attributed to corn ethanol production in the United States: sensitivity to technological advances in corn grain yield, ethanol conversion, and co-product utilization.

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Mumm, Rita H; Goldsmith, Peter D; Rausch, Kent D; Stein, Hans H

2014-01-01

Although the system for producing yellow corn grain is well established in the US, its role among other biofeedstock alternatives to petroleum-based energy sources has to be balanced with its predominant purpose for food and feed as well as economics, land use, and environmental stewardship. We model land usage attributed to corn ethanol production in the US to evaluate the effects of anticipated technological change in corn grain production, ethanol processing, and livestock feeding through a multi-disciplinary approach. Seven scenarios are evaluated: four considering the impact of technological advances on corn grain production, two focused on improved efficiencies in ethanol processing, and one reflecting greater use of ethanol co-products (that is, distillers dried grains with solubles) in diets for dairy cattle, pigs, and poultry. For each scenario, land area attributed to corn ethanol production is estimated for three time horizons: 2011 (current), the time period at which the 15 billion gallon cap for corn ethanol as per the Renewable Fuel Standard is achieved, and 2026 (15 years out). Although 40.5% of corn grain was channeled to ethanol processing in 2011, only 25% of US corn acreage was attributable to ethanol when accounting for feed co-product utilization. By 2026, land area attributed to corn ethanol production is reduced to 11% to 19% depending on the corn grain yield level associated with the four corn production scenarios, considering oil replacement associated with the soybean meal substituted in livestock diets with distillers dried grains with solubles. Efficiencies in ethanol processing, although producing more ethanol per bushel of processed corn, result in less co-products and therefore less offset of corn acreage. Shifting the use of distillers dried grains with solubles in feed to dairy cattle, pigs, and poultry substantially reduces land area attributed to corn ethanol production. However, because distillers dried grains with solubles

Extruded snacks with the addition of different fish meals

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Elenice Souza dos Reis GOES

2015-01-01

Full Text Available Abstract Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack. Tuna and sardine snacks had the highest iron levels. The most abundant fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids, with sardine, salmon and tuna snacks presenting the highest values of n-3 series fatty acids. Greater luminosity rate was reported for salmon snack, followed by tilapia, tuna and sardine snacks. The highest sensory acceptance index was verified in tilapia (78.07% and salmon (72.40%. A 9% addition of residue meals of tilapia, salmon and tuna improved the nutritional value of the snacks.

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,

Management of Vegetation by Alternative Practices in Fields and Roadsides

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Allen V. Barker

2014-01-01

Full Text Available In attempts to reduce the amounts of conventional herbicides used, alternative practices are sought in the management of roadside vegetation. In this investigation, alternative herbicides (citric-acetic acids, clove oil, corn gluten meal, limonene, and pelargonic acid, flaming, and mulching were assessed in management of annual and perennial, herbaceous vegetation in field and roadside plots. Several formulations of alternative herbicides applied singly or repeatedly during the growing season were evaluated and compared with conventional herbicides (glyphosate and glufosinate ammonium or with flaming or mulching. Citric-acetic acid formulations, clove oil, limonene, or pelargonic acid applied as foliar sprays immediately desiccated foliage, but the efficacy lasted for no longer than five weeks. Repeated applications were better than single applications of these herbicides in suppressing plant vegetative growth. Corn gluten meal imparted little or no early control and stimulated late-season growth of vegetation. A single flaming of vegetation gave no better control than the alternative herbicides, but repeated flaming strongly restricted growth. Mulching with wood chips or bark gave season-long suppression of vegetation. Glyphosate gave season-long inhibition of vegetation, but the efficacy of glufosinate ammonium waned as the growing season progressed. For season-long suppression of vegetation with alternative herbicides or flaming repeated applications will be required.

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.

Inclusion of sorghum, millet and cottonseed meal in broiler diets: a meta-analysis of effects on performance.

Science.gov (United States)

Batonon-Alavo, D I; Umar Faruk, M; Lescoat, P; Weber, G M; Bastianelli, D

2015-07-01

A meta-analysis was conducted (i) to evaluate broiler response to partial or total substitution of corn by sorghum and millet and (ii) to determine the effect of soybean meal replacement by cottonseed meal in broiler diet. The database included 190 treatments from 29 experiments published from 1990 to 2013. Bird responses to an experimental diet were calculated relative to the control (Experimental-Control), and were submitted to mixed-effect models. Results showed that diets containing millet led to similar performance as the corn-based ones for all parameters, whereas sorghum-based diets decreased growth performance. No major effect of the level of substitution was observed with millet or cottonseed meal. No effect of the level of substitution of sorghum on feed intake was found; however, growth performance decreased when the level of substitution of corn by sorghum increased. Cottonseed meal was substituted to soybean meal up to 40% and found to increase feed intake while reducing growth performance. Young birds were not more sensitive to these ingredients than older birds since there was no negative effect of these ingredients on performance in the starter phase. Results obtained for sorghum pointed out the necessity to find technological improvements that will increase the utilization of these feedstuffs in broiler diet. An additional work is scheduled to validate these statistical results in vivo and to evaluate the interactions induced with the simultaneous inclusions of sorghum, millet and cottonseed meal in broiler feeding.

Replacing corn with pearl millet (raw and sprouted) with and without enzyme in chickens' diet.

Science.gov (United States)

Afsharmanesh, M; Ghorbani, N; Mehdipour, Z

2016-04-01

An experiment was conducted to compare a commercial corn-soya bean meal diet with a pearl millet (raw and sprouted) diet containing less soya bean meal, alone or in combination with exogenous enzyme, on growth performance and ileal villus development of chicks. Two-hundred-and-forty-one-day-old male broilers (10/pen) were randomly allocated to one of the following dietary treatments: (i) a standard corn-soya bean meal control diet (CTL); (ii) a raw pearl millet-soya bean meal diet (PM); (iii) a sprouted pearl millet-soya bean meal diet (SPM); (iv) CTL + exogenous enzymes (CE); (v) PM + exogenous enzymes (PE); and (vi) SPM + exogenous enzymes (SPE) with four replicate pens/treatment. Body weight of birds at day 21 did not differ between those fed the CTL, and SPM and PE diets. In comparison with feeding broilers the CTL diet, feeding the PE and SPM diets caused significant decrease in feed intake, but with equivalent growth and feed efficiency. However, at day 21, feed conversion ratio did not differ between birds fed the CTL diet and those fed the PM, PE and SPM diets. At day 21, broilers fed the PM and PE diets had longer villi (p diet. At day 21, villi width was reduced (p diet. It is concluded that, in comparison with corn, broiler diets formulated with sprouted pearl millet or pearl millet with enzyme require less soya bean meal and can be used to improve growth performance traits and villus development. Journal of Animal Physiology and Animal Nutrition © 2015 Blackwell Verlag GmbH.

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

Latiglutenase Improves Symptoms in Seropositive Celiac Disease Patients While on a Gluten-Free Diet.

Science.gov (United States)

Syage, Jack A; Murray, Joseph A; Green, Peter H R; Khosla, Chaitan

2017-09-01

Celiac disease (CD) is a widespread condition triggered by dietary gluten and treated with a lifelong gluten-free diet (GFD); however, inadvertent exposure to gluten can result in episodic symptoms. A previous trial of latiglutenase (clinicaltrials.gov; NCT01917630), an orally administered mixture of two recombinant gluten-specific proteases, was undertaken in symptomatic subjects with persistent injury. The primary endpoint for histologic improvement was not met, presumably due to a trial effect. In this post hoc analysis, we investigated the efficacy of latiglutenase for reducing symptoms in subgroups of the study participants based on their seropositivity. The study involved symptomatic CD patients following a GFD for at least one year prior to randomization. Patients were treated for 12 weeks with latiglutenase or placebo. Of 398 completed patients, 173 (43%) were seropositive at baseline. Symptoms were recorded daily, and weekly symptom scores were compiled. p values were calculated by analysis of covariance. A statistically significant, dose-dependent reduction was detected in the severity and frequency of symptoms in seropositive but not seronegative patients. The severity of abdominal pain and bloating was reduced by 58 and 44%, respectively, in the cohort receiving the highest latiglutenase dose (900 mg, n = 14) relative to placebo (n = 54). Symptom improvement increased from week 6 to week 12. There was also a trend toward greater symptom improvement with greater baseline symptom severity. Seropositive CD patients show symptomatic improvement from latiglutenase taken with meals and would benefit from the availability of this treatment.

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.

Plasma urea nitrogen and progesterone concentrations and follicular dynamics in ewes fed proteins of different degradability

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Gustavo Bianchi Lazarin

2012-07-01

Full Text Available The effects of overfeeding with protein of different degradability on body condition, plasma urea nitrogen and progesterone concentrations, ovulation number and follicular dynamics were assessed in Santa Ines ewes. Twelve ewes were assigned to a randomized block design according to body weight and received overfeeding with soybean meal or with corn gluten meal or maintenance diet for 28 days before ovulation and during the next estrous cycle. Blood samples were taken on days 7, 14, 21, and 28 after the beginning of treatments for analysis of plasma urea nitrogen and on days 3, 6, 9, 12, and 15 into the estrous cycle for analysis of plasma urea nitrogen and progesterone. Follicular dynamics was monitored daily by ultrasound during one estrous cycle. Dry matter and crude protein intake, weight gain, plasma urea nitrogen concentration before ovulation, number of ovulations, diameter of the largest follicle of the 1st and of the 2nd waves and the growth rate of the largest follicle of the 1st wave were higher in the ewes that received overfeeding. The growth rate of the largest follicle of the 3rd wave was higher in the ewes fed maintenance diet. The back fat thickness, plasma urea nitrogen before ovulation and progesterone concentrations, diameter of the largest follicle of the 2nd wave and growth rate of the largest follicle of the 3rd wave were higher in ewes that received overfeeding with soybean meal. The growth rate of the largest follicle of the 1st wave was higher in ewes that received overfeeding with corn gluten meal. Overfeeding with protein-rich feeds may increase the ovulation number and with soybean meal, it may be effective in increasing plasma progesterone concentration in ewes.

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.

Apparent digestibility of nutrients and energy of conventional ingredients for the silver mojarra, Diapterus rhombeus

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Francisco Oliveira de Magalhães Júnior

2016-06-01

Full Text Available Knowledge on the nutritional value of feed ingredient is an important step in the formulation of diets in order to maximize animal productivity. Thus a study was conducted to determine the apparent digestibility coefficients (ADC of dry matter (ADCDM, crude protein (ADCCP, gross energy (ADCGE and amino acids (ADCAA of conventional feed ingredients for juvenile silver mojarra (13.0 ± 3.23 g. The study was conducted in the laboratory for nutrition and feeding of fish (AQUANUT, using 80 silver mojarra collected in nature, which were kept in digestibility aquaria for a period of 21 days. The following ingredients were evaluated: fish meal, soybean meal, corn meal, corn gluten meal, rice bran, wheat bran and starch, which substituted 30% of a reference pelletized diet with 325.00 g kg-1 crude protein and 3,692 Kcal kg-1 gross energy. Additionally 1.0 g kg-1 chrome oxide was added to each diet as a marker. The excreta were obtained using three repetitions for each tested ingredient, which were dried for further analyses. The soybean meal showed the best ADCDM value (67.45%, followed by the other ingredients. There was no significant difference between the soybean meal (95.16%, fish meal (92.97% and the corn meal (91.90% for the best ADCCP coefficients. The ADCGE for soybean meal and maize meal were 65.23% and 60.31%, respectively, followed by fish meal (51.85%. The results demonstrate that silver mojarra can digest animal protein as well as that of vegetal origin. Silver mojarra can also efficiently digest and absorb some of the main amino acids of fish, such as lysine, methionine and threonine, from the same studied ingredients.

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.

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

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

Buckwheat bran (Fagopyrum esculentum as partial replacement of corn and soybean meal in the laying hen diet

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Domenico Gatta

2012-01-01

Full Text Available The effect of partial substitution of corn (-20% and soybean meal (-10% with buckwheat bran (+30% (Fagopyrum esculentum Moench in the diet of ISA-Brown hens was investigated in sixteen 74-week old hens, housed in couple wire cages and submitted to a 16 h light:8 h dark photoperiod. The following traits were measured: body weight, egg production, egg mass, egg quality, feed intake, feed conversion, comparative palatability of ingredients and digestibility of diet. χ2 and non-parametric tests were used for production rate and yolk color score, respectively. ANOVA was used for all other parameters. Comparative choice of buckwheat, corn and soy was checked under different forms in 3 free choice tests. Results show that egg production rate (43.3% vs 50.5%; P<0.05 and feed intake (78.3±0.68 eggs/hen d vs 87.8±0.68 eggs/hen d; P<0.05 increased with the partial introduction of buckwheat bran in the diet. There was no difference in feed conversion between treatments. Nutrient balance confirmed that AMEn of diet was deeply lowered by the buckwheat bran use (6.5 MJ/kg vs 10.1 MJ/kg , due to the high fibre content of buckwheat bran (263 g/kg. Maize was always the most preferred ingredient, buckwheat bran was consumed more than expected in absence of any preference, and soybean was the food least chosen. Buckwheat bran can be used as an ingredient feed for low-producing laying hens; it induces a feed-intake increase, partially balanced by improved egg-production rates and a tendency to better albumen Haugh units.

Rastreabilidade da farinha de carne e ossos bovinos em ovos de poedeiras alimentadas com ingredientes alternativos Traceability of bovine meat and bone meal in eggs from laying hens fed with alternative ingredients

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Juliana Célia Denadai

2009-01-01

Full Text Available O objetivo deste trabalho foi detectar traços de farinha de carne e ossos bovinos, em ovos de poedeiras alimentadas com dietas comerciais com inclusão de ingredientes vegetais alternativos e leveduras. A detecção foi feita pela técnica dos isótopos estáveis do carbono e do nitrogênio. Foram utilizadas 384 poedeiras, distribuídas aleatoriamente em oito tratamentos. Os tratamentos consistiram de uma dieta-controle - à base de milho e farelo de soja - e sete dietas com inclusão de farinha de carne e ossos bovinos, acrescidas ou não de outros ingredientes (farelo de trigo, quirera de arroz, farelo de algodão, glúten de milho, levedura de cana e levedura de cerveja. No 35º dia, foram tomados aleatoriamente 24 ovos por tratamento: 12 para análise de ovo e 12 para análise de gema e albúmen, em separado. Após análise isotópica de carbono e nitrogênio, os resultados foram submetidos à análise multivariada de variância. As médias dos pares isotópicos dos ovos, gema e albúmen, em todos os tratamentos, diferiram daquelas do tratamento-controle. A técnica dos isótopos estáveis permite detectar, nos ovos, gema e albúmen, a farinha de carne e ossos bovinos utilizada na dieta de poedeiras, mesmo com a inclusão de outros ingredientes vegetais e leveduras.The objective of this work was to detect traces of the bovine meat and bones meal in eggs of laying hens fed on commercial diets including alternative plant ingredients and yeast. The bovine meal detection was performed through carbon and nitrogen stable isotope technique. Three hundred eighty-four laying hens were randomly distributed in eight treatments. Treatments consisted of one control diet - a corn-and-soybean based meal - and seven diets with bovine meat and bone meal, including or not other ingredients (wheat bran, rice, cottonseed meal, corn gluten meal, sugarcane yeast and brewer yeast. At the 35th day, 24 eggs per treatment were randomly collected, 12 for egg analyses

Celiac disease treatment: gluten-free diet and beyond.

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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.

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!

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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...

Create Your Plate

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Full Text Available ... Meals Diabetes Meal Plans Create Your Plate Gluten Free Diets Meal Planning for Vegetarian Diets Cook with ... Your Plate Meal Planning for Vegetarian Diets Gluten Free Diets Holiday Meal Planning Cook with Heart-Healthy ...

Going Gluten-Free: Life with Celiac Disease

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... 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

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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.

Effect of the corn breaking method on oil distribution between stillage phases of dry-grind corn ethanol production.

Science.gov (United States)

Wang, H; Wang, T; Johnson, L A; Pometto, A L

2008-11-12

The majority of fuel ethanol in the United States is produced by using the dry-grind corn ethanol process. The corn oil that is contained in the coproduct, distillers' dried grains with solubles (DDGS), can be recovered for use as a biodiesel feedstock. Oil removal will also improve the feed quality of DDGS. The most economical way to remove oil is considered to be at the centrifugation step for separating thin stillage (liquid) from coarse solids after distilling the ethanol. The more oil there is in the liquid, the more it can be recovered by centrifugation. Therefore, we studied the effects of corn preparation and grinding methods on oil distribution between liquid and solid phases. Grinding the corn to three different particle sizes, flaking, flaking and grinding, and flaking and extruding were used to break up the corn kernel before fermentation, and their effects on oil distribution between the liquid and solid phases were examined by simulating an industrial decanter centrifuge. Total oil contents were measured in the liquid and solids after centrifugation. Dry matter yield and oil partitioning in the thin stillage were highly positively correlated. Flaking slightly reduced bound fat. The flaked and then extruded corn meal released the highest amount of free oil, about 25% compared to 7% for the average of the other treatments. The freed oil from flaking, however, became nonextractable after the flaked corn was ground. Fine grinding alone had little effect on oil partitioning.

Effects of supplemental protein type on productivity of primiparous beef cows.

Science.gov (United States)

Alderton, B W; Hixon, D L; Hess, B W; Woodard, L F; Hallford, D M; Moss, G E

2000-12-01

Effects of supplemental degradable (DIP) and undegradable (UIP) intake protein on forage intake, BW change, body condition score (BCS), postpartum interval to first estrus, conception rate, milk production and composition, serum metabolites and metabolic hormones, and calf gain were determined using 36 primiparous Gelbvieh x Angus rotationally crossed beef cows. On d 3 postpartum, cows (average initial BW = 495 +/- 10 kg and BCS = 5.5 +/- 0.1) were randomly assigned to one of three dietary supplements (12 cows/treatment). Date of parturition was evenly distributed across treatment (average span of calving date among treatments = 2.4 +/- 2.5 d). Individually fed (d 3 through 120 postpartum) dietary supplements were 0.82 kg of corn and 0.23 kg of soybean meal per day (DIP), the DIP + 0.12 kg of blood meal and 0.13 kg of corn gluten meal per day (DIP + UIP), and 0.82 kg of corn, 0.07 kg of blood meal, and 0.08 kg of corn gluten meal per day in an isonitrogenous replacement of soybean meal (UIP IsoN). Cows had ad libitum access to native grass hay (8.5% CP) and trace-mineralized salt. Total OM intake was greater (P = 0.06) for DIP + UIP than UIP IsoN cows. At 30 d postpartum, DIP + UIP cows produced more milk than UIP IsoN, with DIP being intermediate; however, at 60 d postpartum, DIP + UIP and DIP cows were not different, but both had greater milk production than UIP IsoN (treatment x day interaction; P = 0.08). A treatment x day interaction (P = 0.06) for BCS resulted from DIP + UIP cows having the greatest BCS at 60, 90, and 120 d d postpartum and DIP having greater BCS than UIP IsoN cows only on d 60 postpartum. Serum insulin concentrations were highest (treatment x day interaction; P = 0.09) for DIP + UIP cows at 30 d postpartum but did not differ among treatment thereafter. Serum insulin-like growth factor-binding protein (IGFBP)-2 (34 kDa) and -3 (40 and 44 kDa) were greatest (P calf weaning weights were unaffected (P = 0.35, 0.42, and 0.64, respectively) by

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?].

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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.

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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.

Effects of oatmeal and corn flakes cereal breakfasts on satiety, gastric emptying, glucose, and appetite-related hormones.

Science.gov (United States)

Geliebter, Allan; Grillot, Charlotte L; Aviram-Friedman, Roni; Haq, Sakeena; Yahav, Eric; Hashim, Sami A

2015-01-01

The extent to which different types of breakfasts affect appetite and food intake is unclear. To assess the satiety effects of a high-fiber cereal, we compared oatmeal, isocaloric corn flakes, and water. Thirty-six subjects (18 lean, 18 overweight) were assigned to three conditions in a randomized sequence on different days. Ratings of hunger and fullness were obtained concurrently with blood samples for measuring concentrations of glucose, insulin, glucagon, leptin, and acetaminophen (gastric emptying tracer). Appetite was assessed by calculating the area under the curve (AUC) for fullness and hunger, and by measuring food intake of an ad libitum lunch meal at 180 min. Lunch meal intake was lowest after consuming oatmeal (p AUC was greatest (p = 0.00001), and hunger AUC lowest (p blood glucose was lowest after the corn flakes (p = 0.0001). Insulin AUC was greater for both cereals than water (p AUC and glucagon AUC values did not differ between conditions. Acetaminophen concentrations peaked latest after consuming oatmeal (p = 0.046), reflecting slower gastric emptying. Satiety was greater and ad libitum test meal intake lower after consuming oatmeal than after corn flakes, especially in the overweight subjects. © 2015 S. Karger AG, Basel.

Gluten sensitivity and neurological manifestations

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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

Directory of Open Access Journals (Sweden)

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.

[Possibility of the spectral analysis of heterogeneous biological systems. The determination of the mycelium concentration of Actinomyces aureofaciens, a producer of tetracycline, cultured on a medium with corn meal].

Science.gov (United States)

Korolev, Iu N; Slugina, M D; Makarevich, V G; Telegin, N L

1979-03-01

A possibility of using spectroscopy of attenuated total reflection in the IR region for analysis of the heterogenic system consisting of the microorganisms and plant cells is discussed. The method of spectroscopy is proposed for estimating the mycelium concentration of Act. aureofaciens producing tetracycline in the presence of corn meal in the medium. The experimental data confirming this possibility are presented. The peculiar properties of the spectral analysis under these particular conditions are discussed. It is supposed that the method may be used for analysis of heterogenous systems including other microorganisms.

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...

Productive performance and blood profiles of laying hens fed Hermetia illucens larvae meal as total replacement of soybean meal from 24 to 45 weeks of age.

Science.gov (United States)

Marono, S; Loponte, R; Lombardi, P; Vassalotti, G; Pero, M E; Russo, F; Gasco, L; Parisi, G; Piccolo, G; Nizza, S; Di Meo, C; Attia, Y A; Bovera, F

2017-06-01

The aim of the research was to study the effects of an insect meal from Hermetia illucens larvae (HILM) as complete replacement of soybean meal (SBM) on productive performance and blood profiles of laying hens, from 24 to 45 wk of age. A total of 108 24-week-old Lohmann Brown Classic laying hens was equally divided into 2 groups (54 hens/group, 9 replicates of 6 hens/group). From 24 to 45 wk of age, the groups were fed 2 different isoproteic and isoenergetic diets: the control group (SBM) was fed a corn-soybean meal based diet, while in the HILM group the soybean meal was completely replaced by Hermetia illucens larvae meal. Feed intake, number of eggs produced, and egg weight were recorded weekly along the trial. At 45 wk of age, blood samples were collected from 2 hens per replicate. The use of HIML led to a more favorable (P meal produced a higher percentage of eggs from small (S), medium (M), and extra-large (XL) classes (P meal, while creatinine was higher (P meal can be a suitable alternative protein source for laying hens even if the complete replacement of soybean meal needs further investigation to avoid the negative effects on feed intake. © 2017 Poultry Science Association Inc.

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Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology.

Science.gov (United States)

Ganorkar, Pravin M; Patel, Jhanvi M; Shah, Vrushti; Rangrej, Vihang V

2016-04-01

Considering the evidence of flaxseed and its defatted flaxseed meal (DFM) for human health benefits, response surface methodology (RSM) based on three level four factor central composite rotatable design (CCRD) was employed for the development of DFM incorporated corn - rice flour blend based extruded snack. The effect of DFM fortification (7.5-20 %), moisture content of feed (14-20 %, wb), extruder barrel temperature (115-135 °C) and screw speed (300-330 RPM) on expansion ratio (ER), breaking strength (BS), overall acceptability (OAA) score and water solubility index (WSI) of extrudates were investigated using central composite rotatable design (CCRD). Significant regression models explained the effect of considered variables on all responses. DFM incorporation level was found to be most significant independent variable affecting on extrudates characteristics followed by extruder barrel temperature and then screw rpm. Feed moisture content did not affect extrudates characteristics. As DFM level increased (7.5 % to 20 %), ER and OAA value decreased. However, BS and WSI values were found to increase with increase in DFM level. Based on the defined criteria for numerical optimization, the combination for the production of DFM incorporated extruded snack with desired sensory attributes was achieved by incorporating 10 % DFM (replacing rice flour in flour blend) and by keeping 20 % moisture content, 312 screw rpm and 125 °C barrel temperature.

Morphological identification of Candida species on glucose agar, rice extract agar and corn meal agar with and without Tween-80.

Science.gov (United States)

Joshi, K R; Solanki, A; Prakash, P

1993-01-01

A comparative study for the identification of 32 known strains of Candida species on the basis of morphology on glucose agar, rice extract agar and corn meal agar with and without Tween 80 revealed that when Tween 80 is incorporated in the media identification is possible for 96.8% of the species within 48 hours on rice extract agar and for 96.8% of the species within 48 hours on rice extract agar and for 90.6% of the species on glucose agar. The germ tubes and chlamydospores were also produced more on rice extract agar than on 0.1% glucose agar. Rice extract agar with Tween 80 can be used as single medium for morphologic identification of Candida species. The inoculated medium is first incubated at 37 degrees C for 3 hours and examined for germ tube formation and then incubated at 25 degrees C for 24 to 72 hours and examined for appearance of chlamydospores and mycelial morphology.

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.

Replacement Value of Untreated or Fungal Treated Carrot Leaves for Corn in Broiler Diet

International Nuclear Information System (INIS)

El-Faramawy, A.A.

2006-01-01

Three hundred (21 days old) Arbor Acre chicks were used to evaluate the replacement value of untreated or Aspergillus niger treated carrot leaves for corn in broiler diets. Birds were fed a control diet or diets in which 10% untreated or treated carrot leaves was quantitatively substituted for corn in the control diet. Replacement of yellow corn with 10% untreated and treated carrot leaves caused insignificant (P 0.01) in both experimental groups compared to control. These results denoted that although there were negligible changes in body weight and mortality rate in broiler chicken fed untreated and treated carrot leaves the amino acid profile of carcasses lessen their nutritive value which is in consequence reflected negatively on human amino acids intake. Poultry production represents one of the quickest means of correcting the anomaly of protein inadequacy, yet the rising cost of feed which represents 70-80% of the cost of production among other costs, is a major setback (Opera. 1996). The price of most conventional feed ingredients such as yellow corn, soybean meal and fish meal is so high in recent time that it is becoming uneconomical to use them in poultry feeding (Esonu et al., 2001). Consequently poultry feed researchers have been forced to seek alternative and cheaper feed resources

Acetone-butyl alcohol fermentation of the cornstalk hydrolyzates prepared by the method of Riga

Energy Technology Data Exchange (ETDEWEB)

Nakhmanovich, N A; Shcheblykina, N A; Kalnina, V; Pelsis, D

1960-01-01

The possibility of use of waste instead of food products in the acetone-butyl alcohol fermentation was investigated. Crushed cornstalks hydrolyzed by the method of Riga were inverted at varying conditions. The hydrolyzate containing about 50% of reducing substances (RS), based on dry weight of cornstalks, was neutralized to pH 6.3-6.5, diluted with water to the final concentration 5.0-5.1% of RS filtered, and the filtrate sterilized. The resulting liquor (I) was mixed with the wheat meal mash containing 5% of sugar (starch calculated as glucose) and fermented. The utilization of I depended upon the regime of inversion; the optimal being 20 minutes at 115/sup 0/, hydrocoefficient 1:4. In this case the use of 40% of mash sugar in form of I did not impair the yield of fermentation. The use of corn instead of wheat meal decreased the yield of butanol and increased that of ethanol. The fermentation of the mixture of I (final concentration 3% RS) and corn gluten (final concentration 2%), mineral salts added, gave higher yields than did the fermentation of the wheat meal mash.

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.

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.

Simultaneous inclusion of sorghum and cottonseed meal or millet in broiler diets: effects on performance and nutrient digestibility.

Science.gov (United States)

Batonon-Alavo, D I; Bastianelli, D; Lescoat, P; Weber, G M; Umar Faruk, M

2016-07-01

Two experiments were conducted to investigate the use of sorghum, cottonseed meal and millet in broiler diets and their interaction when they are used simultaneously. In Experiment 1, a corn-soybean meal control diet was compared with eight experimental treatments based on low tannin sorghum (S30, S45 and S60), cottonseed meal (CM15, CM40) or both ingredients included in the same diet (S30/CM40, S45/CM25 and S60CM15). Results showed that BW gain was not affected by the inclusion of sorghum or cottonseed meal. However, feed intake tended to be affected by the cereal type with the highest values with sorghum-based diets. Feed conversion ratio increased (Pdigestibility (%) of protein and energy with the cottonseed meal and sorghum/cottonseed meal-based diets having lower protein and energy digestibility compared with corn-based diets. In Experiment 2, a control diet was compared with six diets in which corn was substituted at 60%, 80% or 100% by either sorghum or millet and other three diets with simultaneous inclusion of these two ingredients (S30/M30, S40/M40, S50/M50). Single or combined inclusion of sorghum and millet resulted in similar feed intake and growth performance as the control diet. Apparent ileal digestibility of protein and energy was higher with millet-based diets (Pdigestibility of protein in sorghum and millet-based diets tended to decrease linearly with the increasing level of substitution. Sorghum-based diets resulted in lower total tract digestibility of fat compared with millet and sorghum/millet-based diets (Pdigestibility of starch were obtained with the control diet and millet-based diets compared with the sorghum-based treatments. Results of the two experiments suggest that broiler growth performance was not affected by the dietary level of sorghum, millet or cottonseed meal. Nutrient digestion can, however, be affected by these feed ingredients.

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

Canola meal on starting pigs feeding

Directory of Open Access Journals (Sweden)

Lina Maria Peñuela-Sierra

2015-12-01

Full Text Available Three experiments were carried out to determine the nutritional values and evaluate the performance of piglets fed on canola meal. In experiment I, a digestibility assay was conducted using fourteen barrow pigs, with an initial body weight of 20.62±3.30 kg. The evaluated feedstuff was canola meal, with a level of 250 g/kg in the basal diet (corn + soybean meal-based. The experimental unit consisted of one pig, with a total of seven experimental units per diet. The values as (fed basis of digestible (DE and metabolizable (ME energy of canola meal were 2,995 kcal/kg and 2,796 kcal/kg, respectively. In experiment II, ileal digestibility assays were carried out to determine the apparent and true ileal digestibility coefficient and digestible amino acids. Three crossbred pigs were used, with a BW of 38.6±1.98 kg. The treatments consisted of two diets, with a single source of protein (canola meal and one protein-free diet (OFD. The values of digestible amino acids in canola meal were as follows: lysine: 11.8 g/kg; methionine+cystine: 9.1 g/kg; threonine: 7.9 g/kg; tryptophan: 2.4 g/kg; leucine: 15.7 g/kg; and isoleucine: 8.7 g/kg. In experiment III, 60 piglets (BW= 15.08±0.72 kg to 30.26±2.78 kg were allotted in a completely randomized design. The treatments consisted of four diets with increasing levels of canola meal (50, 100, 150 and 200 g/kg, six replicates and experimental unit consisted of two pigs. Additionally, a control diet was formulated containing 0.0 g/kg CM. Regression analysis indicates that there was no effect (P?0.05 of the level of canola meal inclusion on pigs performance. The performance results suggest that it is feasible to use up to 200 g/kg of canola meal in starting pigs diet, without impairing performance and the feeding cost.

Blood Parameters, Digestive Organ Size and Intestinal Microflora of Broiler Chicks Fed Sorghum as Partial Substitute of Corn

Directory of Open Access Journals (Sweden)

Anca GHEORGHE

2017-11-01

Full Text Available A study was conducted to evaluate the effects of dietary white sorghum (WS, as partial substitute of corn on blood parameters, digestive organ size and intestinal microflora of broilers at 35 d. Cobb 500 broilers (n=400, assigned to 2 groups, were fed with isocaloric and isonitrogenous corn-soybean meal control diets (C or corn-WS-soybean meal diets (WS, where corn was partially replaced (50% with WS. At 35 d, sixteen broilers per group were selected for blood sampling, gastrointestinal (GIT measurements, digesta pH and ileum microflora analysis. There was no effect (P>0.05 of the dietary WS inclusion on blood biochemistry parameters, GIT development and digesta pH of broilers. In our study, dietary WS significantly reduced the ileal population of Enterobacteriaceae (-1.38%; P<0.0001 and E. coli (-1.16%; P=0.020, and increased the Lactobacillus spp. (+1.07%; P=0.014 compared with the C diet. In conclusion, feeding white sorghum, as partial substitute of corn in broiler diets, did not affect blood parameters, digestive organ size and digesta pH, that support the obtained performance. In addition, sorghum had a positive effect of the ileal microflora increasing the beneficial bacterial Lactobacillus spp.

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

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...

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.

Evaluation of limit feeding corn and distillers dried grains with solubles in non-feed-withdrawal molt programs for laying hens.

Science.gov (United States)

Mejia, L; Meyer, E T; Utterback, P L; Utterback, C W; Parsons, C M; Koelkebeck, K W

2010-03-01

An experiment was conducted using 504 Hy-Line W-36 Single Comb White Leghorn hens (69 wk of age) randomly assigned to 1 of 7 treatments. These treatments consisted of a 47% corn:47% soy hulls diet (C:SH) fed ad libitum; a 94% corn diet fed at a rate of 36.3, 45.4, or 54.5 g/hen per day (CORN 36, CORN 45, and CORN 54, respectively); and a 94% corn distillers dried grains with solubles (DDGS) diet fed at the same rates as the previous corn diets (DDGS 36, DDGS 45, and DDGS 54, respectively) during the molt period of 28 d. The intent was to feed the DDGS diets for 28 d; however, all hens on these diets had very low feed intakes and greater than anticipated BW loss. Thus, they were switched to a 16% CP corn-soybean meal layer diet on d 19 of the molt period. At d 28, hens on all treatments were fed the same corn-soybean meal layer diet for 39 wk (73 to 112 wk of age). All DDGS diets and the CORN 36 diet resulted in total cessation of egg production during the molt period and egg production of hens fed the CORN 45, CORN 54, and C:SH diets had decreased to 3 and 4%, respectively, by d 28. Body weight loss during the 28-d molt period ranged from 14% for the CORN 54 diet to approximately 23% for the 3 DDGS diets. Postmolt egg production (5 to 43 wk) was higher for hens fed the DDGS molt diets than those fed the corn diets. There were no consistent differences in egg mass, egg-specific gravity, feed efficiency, or layer feed consumption among molt treatments for the postmolt period. These results indicate that limit feeding corn diet and DDGS diet in non-feed-withdrawal molt programs will yield long-term postmolt performance that is comparable to that observed by ad libitum feeding a C:SH diet.

Inclusion levels of sweet potato root meal in the diet of broilers I. Effect on performance, organ weights, and carcass quality

OpenAIRE

Beckford, R. C.; Bartlett, J. R.

2015-01-01

The amount of corn available for animal and poultry feed has been unpredictable in recent years due to the increased use of corn for ethanol production. As a consequence, there has been an increase in the price of feed, chicken, and chicken products. Researchers are exploring alternative feed sources to substitute for corn in poultry ration. This study evaluated the performance and carcass quality of broilers fed diets containing sweet potato root meal (SPRM). After a complete nutrient analys...

Effects of inclusion level on nutrient digestibility and energy content of wheat middlings and soya bean meal for growing pigs.

Science.gov (United States)

Huang, Qiang; Piao, Xiangshu; Liu, Ling; Li, Defa

2013-01-01

Two experiments were conducted to determine the effects of inclusion level of wheat middlings and soya bean meal on apparent total tract digestibility (ATTD) of energy and chemical components of these ingredients in growing pigs. Furthermore, the effects of the inclusion level on their contents of digestible energy (DE) and metabolisable energy (ME) were also determined by the difference method. In Experiment 1, six diets were fed to 36 growing pigs according to a completely randomised design. The basal diet was a corn-soya bean meal diet while the other five diets contained 9.6%, 19.2%, 28.8%, 38.4% or 48.0% of wheat middlings added at the expense of corn and soya bean meal. The measured digestibility of energy and most nutrients of wheat middlings increased (p soya bean meal (22.2% and 33.6%). The content of DE in soya bean meal did not differ at 22.2% and 33.6% inclusion levels (16.2 and 16.3 MJ/kg DM, respectively), but the digestibility of dry matter (DM), organic matter and carbohydrates was increased at a higher inclusion level (p soya bean meal and wheat middlings was affected by their dietary inclusion levels. For soya bean meal, the estimated energy contents was independent of its inclusion level, but not for wheat middlings. Therefore, the inclusion level of wheat middlings has to be considered for estimating their energy value.

Effects of a soybean-free diet supplied to Italian heavy pigs on fattening performance, and meat and dry-cured ham quality

Directory of Open Access Journals (Sweden)

Luca Sardi

2012-10-01

Full Text Available The aim of this study was to investigate the effects of a diet containing non-conventional (i.e. alternative to soybean meal vegetable protein sources on fattening performance, and meat and dry-cured ham quality of heavy pigs. Fifty-six (Landrace x Large White castrated males with an initial average body weight of 50 kg were allocated to two experimental groups: a control group in which pigs received a traditional soybean meal-based diet, and a treatment group in which soybean meal was replaced by vegetable protein sources (i.e. sunflower meal, potato protein, corn gluten feed, faba beans and dehydrated alfalfa meal, mainly locally grown and not genetically modified. Pigs were slaughtered at approximately 160 kg body weight. Dietary treatment had no significant effect on fattening performance, or meat, fat or dry-cured ham properties. Results suggest that it is possible to feed heavy pigs a soybean-free diet without impairing fattening performance or the quality of meat and Italian PDO (Protected Designation of Origin hams.

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

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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.

Acid Hydrolysis of Wheat Gluten Induces Formation of New Epitopes but Does Not Enhance Sensitizing Capacity by the Oral Route: A Study in “Gluten Free” Brown Norway Rats

Science.gov (United States)

Kroghsbo, Stine; Andersen, Nanna B.; Rasmussen, Tina F.; Madsen, Charlotte B.

2014-01-01

Background Acid hydrolyzed wheat proteins (HWPs) are used in the food and cosmetic industry as emulsifiers. Cases of severe food allergic reactions caused by HWPs have been reported. Recent data suggest that these reactions are caused by HWPs produced by acid hydrolysis. Objectives To examine the sensitizing capacity of gluten proteins per se when altered by acid or enzymatic hydrolysis relative to unmodified gluten in rats naïve to gluten. Methods High IgE-responder Brown Norway (BN) rats bred on a gluten-free diet were sensitized without the use of adjuvant to three different gluten products (unmodified, acid hydrolyzed and enzymatic hydrolyzed). Rats were sensitized by intraperitoneal (i.p.) immunization three times with 200 µg gluten protein/rat or by oral dosing for 35 days with 0.2, 2 or 20 mg gluten protein/rat/day. Sera were analyzed for specific IgG and IgE and IgG-binding capacity by ELISA. IgE functionality was measured by rat basophilic leukemia (RBL) assay. Results Regardless of the route of dosing, all products had sensitizing capacity. When sensitized i.p., all three gluten products induced a strong IgG1 response in all animals. Acid hydrolyzed gluten induced the highest level of specific IgE but with a low functionality. Orally all three gluten products induced specific IgG1 and IgE but with different dose-response relations. Sensitizing rats i.p. or orally with unmodified or enzymatic hydrolyzed gluten induced specific IgG1 responses with similar binding capacity which was different from that of acid hydrolyzed gluten indicating that acid hydrolysis of gluten proteins induces formation of ‘new’ epitopes. Conclusions In rats not tolerant to gluten acid hydrolysis of gluten enhances the sensitizing capacity by the i.p. but not by the oral route. In addition, acid hydrolysis induces formation of new epitopes. This is in contrast to the enzymatic hydrolyzed gluten having an epitope pattern similar to unmodified gluten. PMID:25207551

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...

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. ...

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

Productive performance of naked neck chickens that were fed leaf meal shrubs

Directory of Open Access Journals (Sweden)

Santos M Herrera G.

2015-12-01

Full Text Available Objective. To compare the productive performance of naked neck chickens (phases of initiation, growth and final that were fed meals Gliricidia sepium, Cajanus cajan and Morus alba leaves. Materials and methods. 192 chickens, 1-84 days of age were distributed in a randomized block design with three experimental groups (5% of shrub in the diet, 48 animals/ group, eight replicates/ treatment, six animals/ reply and three animals/ sex in each replicate were used. The control group consumed diet based on corn and soybeans. They were reared on floor. Weighed every seven days. Weight gain, voluntary intake, conversion, balance and efficiency of feed utilization were calculated. Results. The highest total feed intake and average daily gain in rearing were 37.43g 9509.96 g respectively for M. alba (p<0.05, which also presented the best efficiency of energy and protein. Meanwhile, G. sepium showed the lowest values. Conclusions. It is possible to replace 5% of corn and soy in the diet of naked neck chickens, with the inclusion of leaf meal M. alba and get a favorable productive behavior.

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.

Acid Hydrolysis of Wheat Gluten Induces Formation of New Epitopes but Does Not Enhance Sensitizing Capacity by the Oral Route: A Study in “Gluten Free” Brown Norway Rats

DEFF Research Database (Denmark)

Kroghsbo, Stine; Andersen, Nanna Birch; Rasmussen, Tina Frid

2014-01-01

the sensitizing capacity of gluten proteins per se when altered by acid or enzymatic hydrolysis relative to unmodified gluten in rats naïve to gluten. Methods High IgE-responder Brown Norway (BN) rats bred on a gluten-free diet were sensitized without the use of adjuvant to three different gluten products...... (unmodified, acid hydrolyzed and enzymatic hydrolyzed). Rats were sensitized by intraperitoneal (i.p.) immunization three times with 200 µg gluten protein/rat or by oral dosing for 35 days with 0.2, 2 or 20 mg gluten protein/rat/day. Sera were analyzed for specific IgG and IgE and IgG-binding capacity...... by ELISA. IgE functionality was measured by rat basophilic leukemia (RBL) assay. Results Regardless of the route of dosing, all products had sensitizing capacity. When sensitized i.p., all three gluten products induced a strong IgG1 response in all animals. Acid hydrolyzed gluten induced the highest level...

Effect of steam explosion and microbial fermentation on cellulose and lignin degradation of corn stover.

Science.gov (United States)

Chang, Juan; Cheng, Wei; Yin, Qingqiang; Zuo, Ruiyu; Song, Andong; Zheng, Qiuhong; Wang, Ping; Wang, Xiao; Liu, Junxi

2012-01-01

In order to increase nutrient values of corn stover, effects of steam explosion (2.5 MPa, 200 s) and Aspergillus oryzae (A. oryzae) fermentation on cellulose and lignin degradation were studied. The results showed the contents of cellulose, hemicellulose and lignin in the exploded corn stover were 8.47%, 50.45% and 36.65% lower than that in the untreated one, respectively (Pcellulose and hemicellulose in the exploded and fermented corn stover (EFCS) were decreased by 24.36% and 69.90%, compared with the untreated one (Pcorn stover. The activities of enzymes in EFCS were increased. The metabolic experiment showed that about 8% EFCS could be used to replace corn meal in broiler diets, which made EFCS become animal feedstuff possible. Copyright © 2011 Elsevier Ltd. All rights reserved.

Degradação ruminal da matéria seca e proteína bruta, de alimentos concentrados utilizados como suplementos para novilhos Ruminally degradation of the dry matter and crude protein, of concentrade feeds used as supplementation in diet for young bulls

Directory of Open Access Journals (Sweden)

Rafael Henrique de Tonissi e Buschinelli de Goes

2004-02-01

feeding bovine, through the in situ technique, we used three young Nelore steers, rumen fistulated, with 24 months old, and weighting approximately 350 kg. The feed samples were weighted and put inside of nylon bags (6,5 x 4,0 cm of free area with 50 micras porosity in the quantity of 1,0 g of dry matter, and they were put in decreasing order in the rumen with intervals of 48, 36, 24, 12, 6, 3 and 0 hours. Six feeds were analysed: corn gluten, citrus pulp, soybean meal, wheat meal, ground corn and peanut meal. The data were adjusted by non linear regression, according to the model p = a + b(1-e-ct. The effective degradability of the dry matter were, in order, 29, 3, 76, 6, 71, 3, 60, 4, 59, 6 and 60,8, to the passage ratio of 5% an hour, and of the crude protein, 8,5; 56,1; 57,4; 67,9; 30,1; and 85,2 fot the same passage ratio. The citrus pulp presented high value for the effective degradability of DM (76,6%, the corn a slow degradation ruminal of PB, with the value of the degradation ratio for the fraction “b” of 2,9%, the corn gluten presented a fraction "a", of 11,9% for to DM; where a source of protein of high ruminal escape, it presented ED of 8,5%; the peanut meal presented value, for the fraction "b", of 67,3%, the nutritional value of this food is similar to the soy meal, but had the largest ED of CP 48% highest than the soy meal. The corn gluten presented low ruminal degradation, while the citrus pulp and the corn had slow ruminal degradation, specially when compared to the peanut meal.

Harnessing Aptamers to Overcome Challenges in Gluten Detection

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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.

Twenty-four-hour endocrine and metabolic profiles following consumption of high-fructose corn syrup-, sucrose-, fructose-, and glucose-sweetened beverages with meals.

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Stanhope, Kimber L; Griffen, Steven C; Bair, Brandi R; Swarbrick, Michael M; Keim, Nancy L; Havel, Peter J

2008-05-01

We have reported that, compared with glucose-sweetened beverages, consuming fructose-sweetened beverages with meals results in lower 24-h circulating glucose, insulin, and leptin concentrations and elevated triacylglycerol (TG). However, pure fructose and glucose are not commonly used as sweeteners. High-fructose corn syrup (HFCS) has replaced sucrose as the predominant sweetener in beverages in the United States. We compared the metabolic/endocrine effects of HFCS with sucrose and, in a subset of subjects, with pure fructose and glucose. Thirty-four men and women consumed 3 isocaloric meals with either sucrose- or HFCS-sweetened beverages, and blood samples were collected over 24 h. Eight of the male subjects were also studied when fructose- or glucose-sweetened beverages were consumed. In 34 subjects, 24-h glucose, insulin, leptin, ghrelin, and TG profiles were similar between days that sucrose or HFCS was consumed. Postprandial TG excursions after HFCS or sucrose were larger in men than in women. In the men in whom the effects of 4 sweeteners were compared, the 24-h glucose and insulin responses induced by HFCS and sucrose were intermediate between the lower responses during consumption of fructose and the higher responses during glucose. Unexpectedly, postprandial TG profiles after HFCS or sucrose were not intermediate but comparably high as after pure fructose. Sucrose and HFCS do not have substantially different short-term endocrine/metabolic effects. In male subjects, short-term consumption of sucrose and HFCS resulted in postprandial TG responses comparable to those induced by fructose.

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.

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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

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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

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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

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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...

Incorporation of DPW, urea and fish meal with varying molasses levels in cattle feedlot rations

Energy Technology Data Exchange (ETDEWEB)

Kargaard, J.; Van Hierkerk, B.D.H.

1977-01-01

The 3 factors investigated consisted of 3 protein sources, 4 molasses levels, and vitamin A injections. Twelve animals were slaughtered to establish initial carcass mass and the remaining 120 animals were used in the feeding trial itself. Fish meal produced significantly superior rates of live plus carcass mass gain and feed conversion rates than either urea or artificially dried poultry (layer) manure (DPW). Urea, in turn gave significantly better results than DPW. The replacement of corn meal by molasses at the 7% and 14% levels, on a dry matter basis, had no effect on the criteria measured, but it caused a highly significant depression in animal performance at the 21% level of replacement. This confirms previous reports that corn and molasses have similar energy values, when expressed on a dry matter basis, provided the molasses inclusion does not exceed 14%. The vitamin A treatment had no effect on any of the criteria under investigation.

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

Bovine meat and Bone Meal as an Economically Viable Alternative in Quail Feeding in the Final Phase

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CC Pizzolante

Full Text Available ABSTRACT Bovine meat and bone meal (MBM has been used as a low-cost protein source in corn- and soybean meal-based poultry diets. However, to date, no studies investigating the effect of the dietary inclusion of MBM on the performance of Japanese quails and on egg production costs were found in literature. In this study, 600 Japanese quails in lay were distributed in a completely randomized experimental design consisting of six treatments (replacement levels of soybean meal by MBM:0, 1, 2, 3, 4, and 5% with five replicates of 20 birds each to investigate if MBM is a viable alternative to maintain or to improve the live and economic performances of these birds. Treatments consisted of a control diet, based on corn and soybean meal, with no inclusion of MBM, and diets formulated with increasing levels (1, 2, 3, 4, and 5% of MBM inclusion at the expense of soybean meal. The studied parameters were evaluated in four periods of 28 days each. Live performance parameters (egg weight, g; average egg production, %; egg weight, g; feed intake, g; feed conversion ratio per egg mass, kg/kg and per dozen eggs, dz/kg; and livability, %; egg quality parameters (proportion of egg components, yolk, albumen, eggshell %; egg specific weight, g/cm3; and economic parameter (bio-economic nutritional index were determined. Only egg weight, egg specific weight, and eggshell percentage were affected (p<0.05 by the treatments. Our results show that inclusion of bovine meat and bone meal can be added to the diet of Japanese quails in lay, causing no performance losses and promoting feed cost savings up to 5.24%.

A gluten-free vegan meal for gastric emptying scintigraphy: establishment of reference values and its utilization in the evaluation of diabetic gastroparesis.

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Somasundaram, Vijay Harish; Subramanyam, Padma; Palaniswamy, Shanmuga Sundaram

2014-11-01

The aim of this study was to describe the preparation of radiolabeled idli (savory cake) meal for use as an alternate to the egg white sandwich (EWS) meal in gastric emptying scintigraphy (GES). Furthermore, the aim of this study was to establish normal emptying rates for this meal and present our experience in using it in the evaluation of diabetic gastroparesis. The meal was prepared using a universally available packaged mix labeled with 1 mCi 99mTc sulfur colloid, and the stability of labeling was tested up to 4 hours in simulated gastric fluid. One hundred thirteen healthy volunteers (aged 20-78 years; 54 women, 59 men) underwent GES study using the idli meal. Gastric retention at one-half, 1, 2, and 4 hours after ingestion of the meal was estimated, and the normal limits were set using the fifth and 95th percentile values at each period. Having established its normal emptying rates, the idli meal was further used to evaluate 70 patients suspected with diabetic gastroparesis. The idli meal, with a calorific value ≈282 kcal, has a relatively higher fat content (8% of total mass) than EWS. More than 96% of 99mTc sulfur colloid remained bound to the meal after 4 hours suspension in simulated gastric fluid. Gastric retention greater than 30% and greater than 6% at 2 hours and 4 hours, respectively, indicated delayed gastric emptying, whereas retention less than 30% at 1 hour suggested rapid emptying. Among patients suspected with diabetic gastroparesis, delayed gastric emptying was identified in 76%, and rapid emptying was seen in 4.2%. Radiolabeled idli meal is a good alternative to EWS meal for routine GES, especially among patients with specific dietary restrictions.

Influence of Agricultural Management on Phytochemicals of Colored Corn Genotypes ( Zea mays L.). Part 2: Sowing Time.

Science.gov (United States)

Giordano, Debora; Beta, Trust; Gagliardi, Federica; Blandino, Massimo

2018-05-02

Among the agronomic practices carried out in corn cultivation, the early sowing time is increasingly used by farmers of temperate regions to improve yield and reduce mycotoxin contamination of corn grains. The present study determined the influence of sowing time on the phytochemical content of grains of 10 colored genotypes of corn. There was a significant improvement of both grain yield (+26%), thousand kernel weight (+3%), and test weight (+2%) in plots sown early. The early sowing also significantly influenced the chemical composition of corn grains, with an increase in the concentration of cell-wall-bound phenolic acids (+5%) and β-cryptoxanthin (+23%) and a decrease in the concentration of lutein (-18%) and total anthocyanins (-21%). Environmental conditions that occurred during grain development significantly influenced the phytochemical content of corn grain, and early spring sowing could impart advantages in terms of both productivity and content of some antioxidants of whole-meal corn flour.

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

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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.

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.

[Effects of a short-term diet of precooked corn flour on the vaginal cycle, in rats placed in various conditions of environmental illumination].

Science.gov (United States)

Lopez de Onate, R; Giammanco, S; Carollo, F; Ernandes, M; Paderni, M A

1989-03-01

The aim of this research is to study the effects of a diet almost devoid of tryptophan, which is given by a feeding with precooked yellow corn meal (corn mush), on the alterations of the estrous cycle of animals in several conditions of environmental lighting. Indeed, it is known that cerebral serotonin influences the releasing of LH and consequently the ovulation. The different types of environmental lighting are: 1) Natural (alternating Day-Night = L/D). 2) Continuous dark (D/D). 3) Continuous light by sodium steams (L/L sodium). 4) Continuous light by fluorescent neon tubes (L/L neon). The muricide behaviour is studied by comparison rat-mouse. The feeding with precooked yellow corn meal (diet lacking of tryptophan) unchains in the 100% of the observations the CEA (Constant Estrous Anovulatory), and significantly shrinks the estral cycle in the female Wistar Rat in several conditions of environmental lighting.

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.

Nitrogen fractionation of certain conventional- and lesser-known by-products for ruminants

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M.S. Mahesh

2017-06-01

Full Text Available Dietary proteins for ruminants are fractionated according to solubility, degradability and digestibility. In the present experiment, 11 vegetable protein meals and cakes used in ruminant nutrition were included with a main focus on determining various nitrogen (N fractions in vitro. Total N (N × 6.25 content varied from 22.98% (mahua cake to 65.16% (maize gluten meal, respectively. Guar meal korma contained the lowest and rice gluten meal had the highest acid detergent insoluble nitrogen (ADIN; N × 6.25. Borate-phosphate insoluble N (BIN, N × 6.25 and Streptomyces griseus protease insoluble N (PIN; N × 6.25 were higher (P < 0.01 in maize gluten meal than in other feeds, whereas groundnut cake and sunflower cake had lower (P < 0.01 BIN, and PIN, respectively. Available N, calculated with the assumption that ADIN is indigestible, was maximum in guar meal korma and minimum in rice gluten meal. Furthermore, rapid and slowly degradable N (N × 6.25 was found to be higher (P < 0.01 in groundnut cake and coconut cake, respectively. Intestinal digestion of rumen undegradable protein, expressed as percent of PIN, was maximum in guar meal korma and minimum in rice gluten meal. It was concluded that vegetable protein meals differed considerably in N fractions, and therefore, a selective inclusion of particular ingredient is needed to achieve desired level of N fractions to aid precision N rationing for an improved production performance of ruminants.

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.

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

Science.gov (United States)

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.

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

Relationship between Molecular Structure Characteristics of Feed Proteins and Protein In vitro Digestibility and Solubility.

Science.gov (United States)

Bai, Mingmei; Qin, Guixin; Sun, Zewei; Long, Guohui

2016-08-01

The nutritional value of feed proteins and their utilization by livestock are related not only to the chemical composition but also to the structure of feed proteins, but few studies thus far have investigated the relationship between the structure of feed proteins and their solubility as well as digestibility in monogastric animals. To address this question we analyzed soybean meal, fish meal, corn distiller's dried grains with solubles, corn gluten meal, and feather meal by Fourier transform infrared (FTIR) spectroscopy to determine the protein molecular spectral band characteristics for amides I and II as well as α-helices and β-sheets and their ratios. Protein solubility and in vitro digestibility were measured with the Kjeldahl method using 0.2% KOH solution and the pepsin-pancreatin two-step enzymatic method, respectively. We found that all measured spectral band intensities (height and area) of feed proteins were correlated with their the in vitro digestibility and solubility (p≤0.003); moreover, the relatively quantitative amounts of α-helices, random coils, and α-helix to β-sheet ratio in protein secondary structures were positively correlated with protein in vitro digestibility and solubility (p≤0.004). On the other hand, the percentage of β-sheet structures was negatively correlated with protein in vitro digestibility (pdigestibility at 28 h and solubility. Furthermore, the α-helix-to-β-sheet ratio can be used to predict the nutritional value of feed proteins.

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.

Narasin effects on energy, nutrient, and fiber digestibility in corn-soybean meal or corn-soybean meal-dried distillers grains with soluble diets fed to 16-, 92-, and 141-kg pigs

Science.gov (United States)

Three experiments were conducted determine the effect of narasin on growth performance, and on GE and nutrient digestibility in nursery, grower, and finishing pigs fed either a corn-soybean (CSBM) diet or a CSBM diet supplemented with distillers dried grains with solubles (DDGS), in combination with...

Sheep response to fish meal supplements for diets based on industrial by-products or native pastures of the Peruvian High Andes

International Nuclear Information System (INIS)

Talavera, V.

1987-01-01

Rumen degradabilities were determined for various proteins by incubation for 48 h in nylon bags. Values obtained were 37.3% for corn grain and feather meal, 59.6% for alfalfa meal, 63.4% for cottonseed meal, 66.8% for soybean meal and 68.0% for rice polishings. Fish meal protein degradability was less than 45%. Sheep given either cottonseed meal or fish meal as sources of 'bypass' protein did not show differences in daily gain or intake. Fish meal diets gave better feed/gain ratios. Fish meal or urea supplementation of a basal diet containing 4.6% crude protein increased feed intake, daily gain, the feed/gain ratio and wool staple length. Castrated sheep grazing native pastures of the Peruvian Andes (altitude approximately 3800 m) during either the rainy or dry season did not show significant improvement in growth rate with fish meal supplementation. Supplementation of ewes at first mating produced higher weights at the end of gestation, as well as an increase in the number and weight of lambs born, in the weaning rate and in wool weight from the ewes. (author)

Continuous high-solids corn liquefaction and fermentation with stripping of ethanol.

Science.gov (United States)

Taylor, Frank; Marquez, Marco A; Johnston, David B; Goldberg, Neil M; Hicks, Kevin B

2010-06-01

Removal of ethanol from the fermentor during fermentation can increase productivity and reduce the costs for dewatering the product and coproduct. One approach is to recycle the fermentor contents through a stripping column, where a non-condensable gas removes ethanol to a condenser. Previous research showed that this approach is feasible. Savings of $0.03 per gallon were predicted at 34% corn dry solids. Greater savings were predicted at higher concentration. Now the feasibility has been demonstrated at over 40% corn dry solids, using a continuous corn liquefaction system. A pilot plant, that continuously fed corn meal at more than one bushel (25 kg) per day, was operated for 60 consecutive days, continuously converting 95% of starch and producing 88% of the maximum theoretical yield of ethanol. A computer simulation was used to analyze the results. The fermentation and stripping systems were not significantly affected when the CO(2) stripping gas was partially replaced by nitrogen or air, potentially lowering costs associated with the gas recycle loop. It was concluded that previous estimates of potential cost savings are still valid. (c) 2010. Published by Elsevier Ltd. All rights reserved.

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.

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

Detoxified castor meal in substitution of soybean meal in sheep diet: growth performance, carcass characteristics and meat yield.

Science.gov (United States)

Menezes, Daniel Ribeiro; Costa, Roberto Germano; de Araújo, Gherman Garcia Leal; Pereira, Luiz Gustavo Ribeiro; de Medeiros, Geovergue Rodrigues; Oliveira, Juliana Silva; Nascimento, Thiago Vinicius Costa; de Souza Rodrigues, Rafael Torres; Filho, José Morais Pereira; Busato, Karina Costa

2016-02-01

The aim of this study was to evaluate the intake, digestibility, performance, and carcass characteristics of lambs fed different levels of replacement (0, 15, 30, and 45 % based on dry matter, DM) of soybean meal (SM) by detoxified castor meal (DCM). Twenty-four and 32 intact hair lambs of nondescript breed (21.7 ± 2.6 kg of initial average body weight and approximately 10 months old) were used, respectively, in the intake and digestibility and performance experiments. The diets were composed of buffel grass hay, ground corn grain, and different levels of SM, DCM, and urea, in a roughage-to-concentrate ratio of 40:60. There was no effect of treatments on DM intake. However, crude protein (CP) and neutral detergent fiber (NDF) intakes were higher at 30 and 45 % than at 0 and 15 % of DCM, which in turn showed higher intake of non-fiber carbohydrates (NFC) (P replacement of SM by DCM up to 45 % in the feed of lambs did not negatively affect the intake, digestibility, performance, and main carcass features.

[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,…

Effects of replacing wild rye, corn silage, or corn grain with CaO-treated corn stover and dried distillers grains with solubles in lactating cow diets on performance, digestibility, and profitability.

Science.gov (United States)

Shi, H T; Li, S L; Cao, Z J; Wang, Y J; Alugongo, G M; Doane, P H

2015-10-01

The objective of this study was to measure the effects of partially replacing wild rye (Leymus chinensis; WR), corn silage (CS), or corn grain (CG) in dairy cow diets with CaO-treated corn stover (T-CS) and corn dried distillers grains with soluble (DDGS) on performance, digestibility, blood metabolites, and income over feed cost. Thirty tonnes of air-dried corn stover was collected, ground, and mixed with 5% CaO. Sixty-four Holstein dairy cows were blocked based on days in milk, milk yield, and parity and were randomly assigned to 1 of 4 treatments. The treatments were (1) a diet containing 50% concentrate, 15% WR, 25% CS, and 10% alfalfa hay (CON); (2) 15% WR, 5% CG, and 6% soybean meal were replaced by 15% T-CS and 12% DDGS (RWR); (3) 12.5% CS, 6% CG, and 5% soybean meal were replaced by 12.5% T-CS and 12%DDGS (RCS); (4) 13% CG and 6% soybean meal were replaced by 7% T-CS and 13% DDGS (RCG). Compared with CON treatment, cows fed RCS and RCG diets had similar dry matter intake (CON: 18.2 ± 0.31 kg, RCS: 18.6 ± 0.31 kg, and RCG: 18.4 ± 0.40 kg). The RWR treatment tended to have lower dry matter intake than other treatments. The inclusion of T-CS and DDGS in treatment diets as a substitute for WR, CS, or CG had no effects on lactose percentage (CON: 4.96 ± 0.02%, RWR: 4.97 ± 0.02%, RCS: 4.96 ± 0.02%, and RCG: 4.94 ± 0.02%), 4% fat-corrected milk yield (CON: 22.7 ± 0.60 kg, RWR: 22.1 ± 0.60 kg, RCS: 22.7 ± 0.60 kg, and RCG: 22.7 ± 0.60 kg), milk fat yield (CON: 0.90 ± 0.03 kg, RWR: 0.86 ± 0.03 kg, RCS: 0.87 ± 0.03 kg, and RCG: 0.89 ± 0.03 kg), and milk protein yield (CON: 0.74 ± 0.02 kg, RWR: 0.72 ± 0.02 kg, RCS: 0.73 ± 0.02 kg, and RCG: 0.71 ± 0.02 kg). Cows fed the RWR diet had higher apparent dry matter digestibility (73.7 ± 1.30 vs. 70.2 ± 1.15, 69.9 ± 1.15, and 69.9 ± 1.15% for RWR vs. CON, RCS, and RCG, respectively) and lower serum urea N (3.55 ± 0.11 vs. 4.03 ± 0.11, 3.95 ± 0.11, and 3.99 ± 0.11 mmol/L for RWR vs. CON, RCS, and RCG

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.

Effect of phytate, microbial phytase, fiber, and soybean oil on calculated values for apparent and standardized total tract digestibility of calcium and apparent total tract digestibility of phosphorus in fish meal fed to growing pigs.

Science.gov (United States)

González-Vega, J C; Walk, C L; Stein, H H

2015-10-01

Two experiments were conducted to determine the effects of phytate, phytase, fiber, and soybean oil on apparent total tract digestibility (ATTD) and standardized total tract digestibility (STTD) of Ca and on ATTD of P in fish meal fed to growing pigs. In Exp. 1, 40 growing pigs (initial average BW: 19.16 ± 2.04 kg) were randomly allotted to 1 of 5 diets with 8 pigs per treatment and placed in metabolism crates. Four diets were used in a 2 ´ 2 factorial design with 2 levels of phytate (0 or 0.7%) and 2 levels of microbial phytase (0 or 500 phytase units/kg). The diet containing no phytate was based on sucrose, cornstarch, fish meal, casein, and soybean oil, and the diet containing 0.7% phytate was based on corn, corn germ, fish meal, casein, and soybean oil. A Ca-free diet was used to determine basal endogenous losses of Ca. Feces were collected from d 6 to 13 after a 5-d adaptation period. Results indicated that the ATTD and STTD of Ca in fish meal and the ATTD of P increased ( phytase was used and were greater ( phytase and fiber increased the ATTD and STTD of Ca and the ATTD of P in fish meal, but inclusion of soybean oil did not affect digestibility of Ca or P. The observation that values for the ATTD and STTD of Ca and ATTD of P are greater in corn-based diets than in cornstarch-based diets indicates that values for the digestibility of Ca and P obtained in cornstarch-based diets may not always be representative for the digestibility in practical corn-based diets.

Effects of Alfalfa Meal on Growth Performance and Gastrointestinal Tract Development of Growing Ducks

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J. F. Jiang

2012-10-01

Full Text Available A study was conducted to evaluate effects of alfalfa meal on growth performance and gastrointestinal tract development of growing layer ducks to provide evidence for application of alfalfa meal in the duck industry. Two hundred and fifty-six healthy Shaoxing 7-wk old growing layer ducks were selected and randomly allocated to 1 of 4 dietary treatments based on corn and soybean meal and containing 0, 3, 6, and 9% of alfalfa meal for 8 wks. Each treatment consisted of 4 replicates of 16 ducks each. Briefly, birds were raised in separate compartments, and each compartment consisted of three parts: indoor floor house, adjacent open area and a connecting water area. The results showed: i Growing ducks fed alfalfa meal diet were not significantly different in average daily gain, feed intake and gain-to-feed ratio from those fed no alfalfa diet (p>0.05. ii Alfalfa meal increased the ratio crop, gizzard to live weight, caecum to live weight, the caecum index of growing ducks (p<0.05. iii Villus height in duodenum and jejunum of growing ducks increased significantly with the increase of alfalfa meal levels (p<0.05. Crypt depth in duodenum and jejunum of growing ducks decreased significantly with the increase of alfalfa meal levels (p<0.05. This experiment showed that feeding of alfalfa meal to growing layer ducks could improve gastrointestinal tract growth and small intestinal morphology without effect on performance. This experiment provides evidence that alfalfa meal is a very valuable feedstuff for growing layer ducks.

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.

Digestible energy of unpeeled cassava root meal and its effect on growth performance and carcass traits in rabbits

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L.M. Mora

2014-06-01

Full Text Available Two experiments were conducted to evaluate the use of cassava root meal (891 g dry matter [DM]/kg, 639 g starch/kg, 74.1 g neutral detergent fibre [NDF]/kg, and 26.6 g crude protein [CP]/kg in diets for growing rabbits. In the first experiment, a basal diet (419 g NDF/kg and 181 g CP/kg and a test diet, in which cassava replaced 25% of the DM of the reference diet, were used. Twenty 50-d-old New Zealand White rabbits weighing 1474±10 g were randomly assigned to the 2 treatments, and digestibility of DM and gross energy (GE were determined. The inclusion of cassava root meal in the diet increased DM digestibility (67.0±0.80 vs. 58.0±1.12%, P<0.01 and digestible energy (DE content (11.86±0.16 vs. 10.45±0.22 MJ/kg, P<0.01. Digestible DM and DE contents of the unpeeled cassava root meal, obtained by the substitution method, were 943.3±15.8 g/kg and 15.28±0.32 MJ/kg. In the second experiment, 5 experimental diets were formulated to contain 150 g CP/kg, 184 g acid detergent fibre/kg and 10.9 MJ DE/kg, and increasing levels (0, 7, 14, 21 and 28% of unpeeled cassava root meal, mainly in substitution of corn. A growth trial was carried out using 90 rabbits from the Botucatu genetic group from weaning (35 d, weighing 951±13 g up to 71 d of age. The rabbits were housed in pairs, and randomly assigned to the 5 treatments (9 replicates/ treatment. No effect of the substitution of corn with cassava root meal was detected on growth performance (growth rate, feed intake and feed conversion ratio, on av. 44.6±0.50 g/d, 132±1.4 g/d and 2.97±0.028 g/g, respectively. The level of inclusion of cassava root meal had a quadratic effect (P=0.005 on the dressing out percentage, showing a minimal value (51.2% for inclusion of 139 g/kg. No other effect was observed on slaughter and reference carcass weights (2383±19 and 1238±11 g, respectively. Unpeeled cassava root meal may be used to completely replace corn in the diet, supporting high performance in

Growth performance of sea bass fed increasing levels of pea-wheat protein in diets varying in fish meal quality

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E. Tibaldi

2010-04-01

Full Text Available A 11-week trial was carried out to compare the growth performance of sea bass (D. labrax fed six isonitrogenous isocaloric diets where protein from two fish meals of different nutritive value was replaced with graded levels (0, 50 or 75% of a mixture made up by a pea protein concentrate and wheat gluten. Fish meal quality did not affect (P>0.05 weight gain or feed efficiency in fish fed graded levels of plant protein in the diet. Feed intake decreased (P<0.05 as the level of plant protein was increased in the diet but this did not led to impaired growth or feed conversion rate. Protein efficiency and retention were equally improved (P<0.05 only with diets where a poor quality fish meal was substituted by protein rich-plant ingredients. Calculations based on the mass balance of nutrients of sea bass proven the inclusion of a mixture of highly purified plant-protein derivatives in complete diets for the sea bass, to be beneficial in reducing pollution load.

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.

Analysis of fractionation in corn-to-ethanol plants

Science.gov (United States)

Nelson, Camille

As the dry grind ethanol industry has grown, the research and technology surrounding ethanol production and co-product value has increased. Including use of back-end oil extraction and front-end fractionation. Front-end fractionation is pre-fermentation separation of the corn kernel into 3 fractions: endosperm, bran, and germ. The endosperm fraction enters the existing ethanol plant, and a high protein DDGS product remains after fermentation. High value oil is extracted out of the germ fraction. This leaves corn germ meal and bran as co-products from the other two streams. These 3 co-products have a very different composition than traditional corn DDGS. Installing this technology allows ethanol plants to increase profitability by tapping into more diverse markets, and ultimately could allow for an increase in profitability. An ethanol plant model was developed to evaluate both back-end oil extraction and front-end fractionation technology and predict the change in co-products based on technology installed. The model runs in Microsoft Excel and requires inputs of whole corn composition (proximate analysis), amino acid content, and weight to predict the co-product quantity and quality. User inputs include saccharification and fermentation efficiencies, plant capacity, and plant process specifications including front-end fractionation and backend oil extraction, if applicable. This model provides plants a way to assess and monitor variability in co-product composition due to the variation in whole corn composition. Additionally the co-products predicted in this model are entered into the US Pork Center of Excellence, National Swine Nutrition Guide feed formulation software. This allows the plant user and animal nutritionists to evaluate the value of new co-products in existing animal diets.

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.

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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.

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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.

Utilization of microwave and ultrasound pretreatments in the production of bioethanol from corn

Energy Technology Data Exchange (ETDEWEB)

Nikolic, Svetlana; Mojovic, Ljiljana; Rakin, Marica [University of Belgrade, Faculty of Technology and Metallurgy, Belgrade (Serbia); Pejin, Dusanka; Pejin, Jelena [University of Novi Sad, Faculty of Technology, Novi Sad (Serbia)

2011-08-15

Bioethanol production by simultaneous saccharification and fermentation (SSF) of corn meal by Saccharomyces cerevisiae var. ellipsoideus yeast in a batch system with prior ultrasound or microwave treatment was studied. The optimal duration of the pretreatments and the SSF process kinetics were assessed and determined. Also, the effect of ultrasound and microwave pretreatments on ethanol yield and productivity was investigated. An optimal duration of 5 min was determined for both pretreatments. Ultrasonic and microwave pretreatments effectively increased the glucose concentration obtained after liquefaction by 6.82 and 8.48%, respectively, compared to untreated control sample. Also, both pretreatments improved ethanol yield and productivity during the SSF process. Ultrasound and microwave pretreatments increased the maximum ethanol concentration produced in the SSF process by 11.15 and 13.40% (compared to the control sample), respectively. The application of microwave pretreatment resulted in higher glucose release during liquefaction and consequently in higher ethanol concentration, compared to ultrasound pretreatment. A maximum ethanol concentration of 9.91% (w/w) and percentage of theoretical ethanol yield of 92.27% were achieved after 44 h of the SSF process of corn meal with prior microwave treatment. (orig.)

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.

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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.

Arginine affects appetite via nitric oxide in ducks.

Science.gov (United States)

Wang, C; Hou, S S; Huang, W; Xu, T S; Rong, G H; Xie, M

2014-08-01

The objective of the study was to investigate the mechanism by which arginine regulates feed intake in Pekin ducks. In experiment 1, one hundred forty-four 1-d-old male Pekin ducks were randomly allotted to 3 dietary treatments with 6 replicate pens of 8 birds per pen. Birds in each group were fed a corn-corn gluten meal diet containing 0.65, 0.95, and 1.45% arginine. Ducks fed the diet containing 0.65% arginine had lower feed intake and plasma nitric oxide level (P ducks were allotted to 1 of 2 treatments. After 2 h fasting, birds in the 2 groups were intraperitoneally administrated saline and l-NG-nitro-arginine methyl ester HCl (L-NAME) for 3 d, respectively. Feed intake (P study implied that arginine modifies feeding behavior possibly through controlling endogenous synthesis of nitric oxide in Pekin ducks. © Poultry Science Association Inc.

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

The efficacy of phytase in corn-soybean meal-based diets for laying hens

NARCIS (Netherlands)

Klis, van der J.D.; Versteegh, H.A.J.; Simons, P.C.M.; Kies, A.K.

1997-01-01

Microbial phytase hydrolyzes poorly degradable vegetable phytate P in the gastrointestinal tract of poultry; thereby increasing the availability of organic P to an extent that remains to be established. For this purpose, the P equivalency value of phytase in cornsoybean meal layer diets was assessed

Coeficientes de digestibilidade aparente de ingredientes para juvenis de jundiá Apparent digestibility coefficients of feed ingredients for jundia juveniles

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Paulo Roberto Campagnoli de Oliveira Filho

2006-08-01

Full Text Available Foram determinados os coeficientes de digestibilidade aparente da MS, proteína e energia de cinco ingredientes (farelo de soja, glúten de milho, farinha de resíduo de peixe, quirera de arroz e milho para juvenis de jundiá, Rhamdia quelen (78,5 ± 9 g. A digestibilidade foi estimada pelo método indireto, utilizando-se óxido de crômio na concentração de 0,5% da dieta como indicador, efetuando-se a coleta de fezes a cada 4 horas por sedimentação. Entre os ingredientes testados, os maiores coeficientes de digestibilidade foram obtidos para o glúten de milho (95,0% para proteína, 88,0% para energia e 82,2% para MS e os menores para o milho (73,0% para proteína, 59,1% para energia e 57,2% para MS. Os demais ingredientes apresentaram valores intermediários de digestibilidade. Obtiveram-se, para o ingrediente energético quirera de arroz, valores de 80,7% para proteína, 64,8% para energia e 60,5% para a MS, enquanto, para os ingredientes protéicos farelo de soja e farinha de resíduo de peixe, os coeficientes de digestibilidade foram, respectivamente, de 88,6 e 77,7% para a proteína, 76,5 e 74,8% para a energia e 73,3 e 58,6% para a MS. Os resultados deste estudo demonstram que juvenis de jundiá, apesar do hábito alimentar onívoro, têm grande capacidade de digerir ingredientes protéicos e relativa dificuldade de digerir ingredientes energéticos, sugerindo que este peixe é onívoro com tendência à carnivoria.The apparent digestibility coefficients of DM, protein and energy of five ingredients (soybean meal, corn gluten meal, fish meal, broken rice and ground corn were determined for jundia juveniles (78.5 ± 9 g. The indirect method was adopted for nutrient digestibility estimate. Chromium oxide (0.5% was added to the diet as marker, and feces were collected by sedimentation every four hours. Among all tested ingredients, corn gluten meal showed the highest apparent digestibility coefficients (95.0% of protein, 88.0% of energy

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...

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.

Effects of diet energy concentration and an exogenous carbohydrase on growth performance of weanling pigs fed diets containing canola meal produced from high protein or conventional canola seeds

DEFF Research Database (Denmark)

Pedersen, Trine Friis; Liu, Yanhong; Stein, Hans H.

2016-01-01

The objectives were to determine effects of diet NE and an exogenous carbohydrase on growth performance and physiological parameters of weanling pigs fed a corn-soybean meal (SBM) diet or diets containing high protein canola meal (CM-HP) or conventional canola meal (CM-CV). A total of 492 pigs...... (initial BW: 9.15 ± 0.06 kg) were used in a randomized complete block design with 12 dietary treatments and 9 pens per treatment. A control diet based on corn and SBM and 4 diets containing 20% or 30% CM-HP or 20% or 30% CM-CV were formulated to a similar NE by adjusting inclusion of choice white grease....... Four additional diets also contained 20% or 30% CM-HP or 20% or 30% CM-CV, but no additional choice white grease, and NE in these diets, therefore, was less than in the control diet. The control diet and the diets containing 30% CM-HP or CM-CV without increased choice white grease were also formulated...

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...

USE OF DIETARY CAMELINA (CAMELINA SATIVA SEEDS DURING THE FINISHING PERIOD; EFFECTS ON BROILER PERFORMANCE AND ON THE ORGANOLEPTIC TRAITS OF BROILER MEAT

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GEORGETA CIURESCU

2007-05-01

Full Text Available The study quantified the effects of Camelina seeds and buckthorn meal on broiler carcass production and quality. Camelina seeds and buckthorn meal were incorporated in the compound feeds for finishing broilers as natural source of vitamins (beta- carotene, vitamins C, B1, B2, E, F, calcium, phosphorus, magnesium, potassium, sodium, and iron. The experiment was conducted on 600 Hybro PN broilers during the age period 7 – 42 days. The broilers were assigned to 3 groups, a control group © and two experimental groups (E1 and E2, each with 200 broilers (3 groups  3 replicates  100 broilers. Three (phase-feeding compound feeds formulations were used. The control diet consisted mainly of corn, full fat soybean, soybean meal and corn gluten. Camelina seeds (10% replaced full fat soybean in the experimental groups, while additionally, in E2 the classical premix with synthetic vitamins and minerals was replaced by buckthorn meal. The partial results show that the use of Camelina seeds reduced significantly (P<0.05 the final live weight, but the liveability percentage was not influenced by the type of dietary compound feed throughout the experimental period. Carcass fat decreased by 61.44% and 30.72% in the experimental groups compared to the control group. Total proteins increased in average by 3-10% concomitantly with the increase of the water content, fat decreased in average by 1.5-4%, the energy value also decreased proportionally with the fat in the experimental groups compared to the control group. Water retention capacity increased by 1% in E2.

Optimization of dietary zinc for egg production and antioxidant capacity in Chinese egg-laying ducks fed a diet based on corn-wheat bran and soybean meal.

Science.gov (United States)

Chen, W; Wang, S; Zhang, H X; Ruan, D; Xia, W G; Cui, Y Y; Zheng, C T; Lin, Y C

2017-07-01

The aim of this study was to evaluate the effect of zinc supplementation on productive performance and antioxidant status in laying ducks. Five-hundred-four laying ducks were divided into 7 treatments, each containing 6 replicates of 12 ducks. The ducks were caged individually and fed a corn-soybean meal and wheat bran basal diet (37 mg Zn/kg) or the basal diet supplemented with 15, 30, 45, 60, 75, or 90 mg Zn/kg (as zinc sulfate). During the early laying period of 10 d (daily egg production 80%). Average egg weight and feed intake did not differ among the groups of graded Zn supplementation.The egg quality was not affected by dietary Zn, including the egg shape index, Haugh unit, yolk color score, egg composition, and shell thickness. The activities of plasma activities of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-PX) increased in a quadratic manner (P < 0.001) with increasing supplemental Zn. Plasma concentration of Zn increased quadratically (P < 0.05) as dietary Zn increased. The hepatic activity of Cu/Zn-SOD and GSH-PX increased quadratically (P < 0.05) with increasing dietary Zn. Plasma Zn concentrations were positively correlated with activities of T-SOD (P < 0.05), and positively with plasma Cu. Plasma concentration of reduced glutathione was correlated with plasma Cu. In conclusion, supplementation of Zn at 30 or 45 mg/kg to a corn-wheat bran and soybean basal diet may improve the productive performance and enhance the antioxidant capacity. © 2017 Poultry Science Association Inc.

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.

Impact of narasin on manure composition and microbial ecology, and gas emissions from finishing pigs fed either a corn-soybean meal or a corn-soybean meal-dried distillers grains with solubles diets

Science.gov (United States)

An experiment was conducted to determine the effect of feeding finishing pigs either a corn-soybean (CSBM) diet or a CSBM diet supplemented with 30.34% distillers dried grains with solubles (DDGS), in combination with either 0 or 30 mg narasin/kg of diet, on subsequent manure composition, manure mic...

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/.

Effects of protein concentration and heat treatment on concentration of digestible and metabolizable energy and on amino acid digestibility in four sources of canola meal fed to growing pigs.

Science.gov (United States)

Liu, Y; Song, M; Maison, T; Stein, H H

2014-10-01

Two experiments were conducted to determine DE and ME and the apparent ileal digestibility (AID) and the standardized ileal digestibility (SID) of CP and AA in 4 sources of canola meal (high-protein [CM-HP], high-temperature-processed [CM-HT], low-temperature-processed [CM-LT], and conventional [CM-CV] canola meal) and in conventional soybean meal (SBM) fed to growing pigs. In Exp. 1, 48 growing barrows (initial BW: 39.7 ± 1.58 kg) were individually housed in metabolism cages and randomly assigned to 6 treatments in a randomized complete block design with 2 blocks of 24 pigs and 8 replicate pigs per treatment. The 6 diets included a corn-based basal diet and 5 diets that were formulated by mixing corn and 1 of the sources of canola meal (39.0% inclusion) or SBM (28.5% inclusion). Feces and urine were collected for 5 d following a 5-d adaptation period. The DE and ME in each source of canola meal and in SBM were calculated using the difference procedure. The DE and ME in the 4 sources of canola meal were less (P sources of canola meal. In Exp. 2, 12 growing barrows (initial BW: 34.0 ± 1.41 kg) that had a T-cannula installed in the distal ileum were randomly allotted to a repeated 6 × 6 Latin square design with 6 diets and 6 periods in each square. Five diets that contained 35% SBM or 45% of 1 of the 4 sources of canola meal as the sole source of CP and AA were formulated, and a N-free diet was also used. Each period lasted 7 d and ileal digesta were collected on d 6 and 7 of each period. The AID and SID of CP and all AA in SBM were greater (P sources of canola meal. Compared with CM-CV, CM-HP had greater (P < 0.05) AID of Ile, Lys, Asp, Cys, and Pro and greater (P < 0.05) SID of Lys and Cys. However, no differences between CM-HT and CM-LT were observed. In conclusion, regardless of the concentration of CP and the processing used, canola meal provides less DE and ME to pigs than corn and SBM, and the SID of AA in canola meal is less than in SBM. The processing

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.

Evaluation of potential sources of proteins in diets for rainbow trout (Oncorhynchus mykiss).

Science.gov (United States)

Pfeffer, E; Henrichfreise, B

1994-01-01

7 diets were prepared containing as their only source of protein one of the following feeds: fish meal, casein, hydrolyzed feather meal, grieves, wheat gluten, maize gluten, soybean meal. Crystalline amino acids were supplemented except in cases of fish meal and casein to prevent specific amino acid deficiencies. Concentrations of N x 6.25 ranged between 436 and 457 g/kg dry matter (DM). Cr2O3 was added to each diet for indirect determination of digestibilities. Each diet was fed to triplicate groups of 20 rainbow trout of an average initial weight of 60 g. After 66 feeding days, all trout were killed and used for whole body analyses. Due to severely reduced intake, trout fed the casein based diet gained only about half as much weight as trout fed the fish meal based diet, though at the same fed conversion ratio of 1.0 kg gain per kg dietary DM. Gains on the other diets ranged between these two treatments with poorer feed conversion ratios. Digestibilities of crude protein of fish meal, casein, hydrolyzed feather meal, grieves, wheat gluten, maize gluten and soybean meal were: 86, 98, 67, 81, 97, 87, and 94%, respectively. The corresponding contents of digestible energy were: 21.2, 21.8, 15.4, 16.5, 19.6, 18.3, and 14.4 Mj/kg DM. Efficiency of utilization of digestible energy ranged between 43 and 54%, that of digestible crude protein between 32 and 41%.

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...

Effects of a 6-phytase on the apparent ileal digestibility of minerals and amino acids in ileorectal anastomosed pigs fed on a corn-soybean meal-barley diet.

Science.gov (United States)

Guggenbuhl, P; Waché, Y; Simoes Nunes, C; Fru, F

2012-12-01

Phosphorus of plant-based feedstuffs for monogastric animals is mainly in the form of phytic P, which has a very low bioavailability. The nondigested phytic P may contribute to P pollution. Furthermore, phytic acid may reduce digestibility of other minerals and protein. This study evaluated effects of the microbial 6-phytase RONOZYME HiPhos on apparent ileal digestibility of P, phytic acid, Ca, CP, energy, and AA in six 60-d-old ileorectal anastomosed pigs. In a duplicated 3 × 3 Latin square design, pigs had free access to alternatively a corn (Zea mays)-soybean (Glycine max) meal-barley (Hordeum vulgare)-based diet or this diet supplemented with RONOZYME HiPhos at either 500 units/kg (RH500) or 1000 units/kg (RH1000). Pigs fed diets supplemented with RH500 or RH1000 increased (P phytase increased apparent ileal digestibility of these indispensable minerals and phytate. The phytase increased digestibility of CP and indispensable AA indicating a better availability of plant-based proteins.

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

Directory of Open Access Journals (Sweden)

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

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...

Effects of Cassava (Manihot Esculenta Crantz Root Meal in Diets Containing Corn Dried Distillers Grains With Solubles on Production Performance, Egg Quality, and Excreta Noxious Gas Emission in Laying Hens

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XJ Lei

Full Text Available ABSTRACT This study was conducted to evaluate effects of cassava (Manihot esculenta Crantz root meal (CRM in laying hen diets containing corn dried distiller grains with soluble (DDGS on production performance, egg quality, and excreta noxious gas emission. Two hundred and forty Hy-Line brown laying hens (40 weeks of age were randomly divided into 1 of 4 dietary treatments (10 replications with 6 hens per replication for 6 weeks. The dietary treatments were as follows: 1 corn-based diet (CON; 2 diet containing 10% CRM and 8% DDGS (CRM10; 3 diet containing 20% CRM and 8% DDGS (CRM20; 4 diet containing 30% CRM and 8% DDGS (CRM30. The inclusion of 30% CRM in the diet containing 8% DDGS significantly decreased (p0.05 the egg quality with the exception of decreased (p<0.05 egg yolk color when 30% of CRM was included in laying hens diet. CRM20 and CRM30 dietary treatments tended to decrease ammonia emission compared with CON dietary treatment (p=0.08. In conclusion, the results of the current study demonstrated that CRM may be incorporated to a concentration of 20% in laying hen diets containing 8% DDGS without detrimental effects on production performance and egg quality. Furthermore, the addition of 20% and 30% CRM in laying hen diets containing 8% DDGS tended to reduce the excreta ammonia emission.

IPR CATUARA TM – new cultivar of high gluten wheat

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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.

Reciprocal combinations of barley and corn grains in oil-supplemented diets: feeding behavior and milk yield of lactating cows.

Science.gov (United States)

Kargar, S; Ghorbani, G R; Khorvash, M; Sadeghi-Sefidmazgi, A; Schingoethe, D J

2014-11-01

The effect of barley-based (BBD) or corn-based diets (CBD), or their equal blend (BCBD) on dry matter (DM) intake, feeding and chewing behavior, and production performance of lactating dairy cows was evaluated. Nine multiparous Holstein cows (75.6 ± 11.0 d in milk) were used in a triplicate 3 × 3 Latin square design with 21-d periods. Forage-to-concentrate ratio (40:60), forage neutral detergent fiber (20% of DM), total neutral detergent fiber (>29% of DM), and geometric mean particle size (4.3mm) were similar among treatments. Meal patterns, including meal size and intermeal interval, were not affected by the dietary treatments and DM intake (25.6 kg/d) was not different among treatments. Ether extract intake increased linearly with increasing amount of the corn grain in the diets. Due to similar feed intake, actual milk (48.6 kg/d), 4% fat-corrected milk (36.8 kg/d), and fat- and protein-corrected milk (38.1 kg/d) yields were not affected by treatments. Average milk protein percentage and yield were 2.83% and 1.37 kg/d, respectively, and were not different across treatments. Milk fat percentage increased linearly with increasing amount of corn grain in the diets and was greater in CBD relative to BCBD but not BBD (2.31, 2.28, and 2.57%, for BBD, BCBD, and CBD, respectively). However, milk fat yield tended to show a linear increase as the amount of corn grain included in the diets increased. Results indicated that changing diet fermentability by replacing barley grain for corn grain in oil-supplemented diets did not influence feeding patterns and thereby no changes in feed intake and milk yield occurred. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Create Your Plate

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Full Text Available ... Diabetes Meal Plans Create Your Plate Gluten Free Diets Meal Planning for Vegetarian Diets Cook with Heart-Healthy Foods Holiday Meal Planning ... Planning Meals Diabetes Meal Plans and a Healthy Diet Create Your Plate Meal Planning for Vegetarian Diets ...

Effect of Quantum phytase on nutrient digestibility and bone ash in White Leghorn laying hens fed corn-soybean meal-based diets.

Science.gov (United States)

Hughes, A L; Dahiya, J P; Wyatt, C L; Classen, H L

2009-06-01

The efficacy of an Escherichia coli 6-phytase supplementation (Quantum) on nutrient digestibility-retention and bone ash in laying hens fed corn-soybean meal (CSM) diets was investigated. White Leghorn hens (Shaver and Bovan strains) were fed CSM diets containing 0.35% (positive control, PC), 0.25% (negative control 1, NC1), or 0.15% (negative control 2, NC2) nonphytate P from 21 to 61 wk of age. Six more diets were manufactured by supplementing the negative control diets with 200, 400, and 600 units per kilogram of exogenous phytase resulting in a total of 9 treatments. Each dietary treatment x strain subclass was replicated twice with 6 hens per replication. Fecal and ileal digesta samples were collected at 42 wk of age to determine apparent nutrient digestibility or retention. Left tibiae were collected at 42 and 61 wk of age to determine bone ash. The coefficients for ileal digestibility and fecal retention for protein were higher (P ash percentage was higher (P < 0.05) in 61-wk-old hens fed 200 or 400 units per kilogram of phytase-supplemented NC2 diets. Significantly higher diet AME and fecal protein retention were demonstrated for Shaver hens in comparison to the Bovan hens. Overall, the Quantum phytase was not efficacious at improving nutrient digestibility-retention in laying hens fed CSM diets deficient in nonphytate P.

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

Science.gov (United States)

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.

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

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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

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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

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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.

Facts about Type 2

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Hyperglycemia (High Blood Glucose)

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Full Text Available ... Food MyFoodAdvisor Recipes Association Cookbook Recipes Planning Meals Diabetes Meal Plans Create Your Plate Gluten Free Diets Meal Planning for Vegetarian Diets Cook with Heart-Healthy Foods Holiday Meal ...

Create Your Plate

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Full Text Available ... Food MyFoodAdvisor Recipes Association Cookbook Recipes Planning Meals Diabetes Meal Plans Create Your Plate Gluten Free Diets Meal Planning for Vegetarian Diets Cook with Heart-Healthy Foods Holiday Meal ...

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.

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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.

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.

Modification of wheat gluten with citric acid to produce superabsorbent materials

Science.gov (United States)

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.

Science.gov (United States)

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.

Effect of inclusion level and adaptation duration on digestible energy and nutrient digestibility in palm kernel meal fed to growing-finishing pigs

Science.gov (United States)

Zhang, Shuai; Stein, Hans Henrik; Zhao, Jinbiao; Li, Defa

2018-01-01

Objective An experiment was conducted to evaluate effects of inclusion level of palm kernel meal (PKM) and adaptation duration on the digestible energy (DE) and apparent total tract digestibility (ATTD) of chemical constituents in diets fed to growing-finishing pigs. Methods Thirty crossbred barrows (Duroc×Landrace×Large White) with an average initial body weight of 85.0±2.1 kg were fed 5 diets in a completely randomized design. The diets included a corn-soybean meal basal diet and 4 additional diets in which corn and soybean meal were partly replaced by 10%, 20%, 30%, or 40% PKM. After 7 d of adaptation to the experimental diets, feces were collected from d 8 to 12, d 15 to 19, d 22 to 26, and d 29 to 33, respectively. Results The DE and ATTD of gross energy (GE), dry matter (DM), ash, organic matter (OM), neutral detergent fiber (NDF), acid detergent fiber (ADF), and crude protein (CP) in diets decreased linearly as the dietary PKM increased within each adaptation duration (p 0.05). Considering a stable determination, 21 days of adaptation to a diet containing 19.5% PKM is needed in pigs and a longer adaptation time is recommended as dietary PKM increases. PMID:28920411

Alfalfa leaf meal in beef steer receiving diets. Quarterly report, July 1, 1997--September 30, 1997