Gluten Research Papers - Academia.edu (original) (raw)

Lupin is an economical source of protein, fibre and bioactive compounds, and to obtain these health and nutritional benefits lupin flour has been used in bread production. However, addition of more than 10% lupin flour markedly reduces bread quality mainly due to gluten dilution. The main aim of this research was to retain lupin bread quality enriched with higher percentages of lupin flour (20%) by addition of vital gluten powder (0%, 2%, 3.5% and 5%), investigating the effects of lupin variety (Lupinus albus and L. angustifolius) and two baking systems (rapid and sponge & dough). Impact on bread staling qualities was also determined through texture analysis of samples over a 72-h storage period. Compared to lupin bread with nil gluten addition, significant improvements in loaf volume and crumb texture were observed with addition of gluten powder especially at 5% which increased loaf volume by an average of 20% across lupin sources and baking methods, and crumb softness by 30-50%. Differences were observed between the lupin flour sources. L. angustifolius had a reduced weakening effect when blended with the base flour compared with L. albus. The Sponge & Dough process was found to be more suitable to the inclusion of lupin flour than the rapid process.

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- Bread, Pulses, Gluten, Dough Rheology

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was
lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein content than control biscuits. The sensory results showed that overall acceptability,
taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits.

- by MD. RAMIM TANVER RAHMAN
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- Food Sensory Analysis, Create healthy gluten free foods, Gluten, Flour
- by Ngọc Phan
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- Gluten

The study focused on the Characterization of Flour from Avocado Seed Kernel. Based on the findings of the study the percentages of crude protein, crude fiber, crude fat, total carbohydrates, ash and moisture were 7.75, 4.91, 0.71, 74.65, 2.83 and 14.05 respectively. On the other hand the falling number was 495 seconds while gluten was below the detection limit of the method used. Moreover, the sensory evaluation in terms of color, texture and aroma in 0% proportion of Avocado seed flour was moderate like and slight like for 25% and 50% proportions of Avocado seed flour. On the otherhand, the taste of the biscuits prepared with 0% Avocado seed flour was moderate like, in 25% proportion of Avocado seed flour were slight like and in 50% proportion was neither liked nor disliked. The overall acceptability results for 0% proportion of Avocado seed flour was moderate like and slight like for 25% and 50% proportions of Avocado seed flour. Furthermore, the computed p values for the comparison of the level of acceptability in terms of color, texture, aroma, taste and overall acceptability of biscuits using 0%, 25%, and 50% avocado seed flour were lower than 0.05. Thus the null hypothesis is rejected.

- by Research and Statistics Center
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- Gluten, Avocado, Proximate Analysis, organoleptic

A pesquisa do presente trabalho que é voltado para pessoas com intolerância ou alergia ao glúten e à lactose.Para isso o objetivo é elaborar um produto com base em outro já existente, substituindo alguns ingredientes que não contenham esses compostos alergênicos sempre atentando para a aceitabilidade sensorial.O objetivo principal do trabalho é desenvolver um produto que possa ser produzido em larga escala, utilizando tecnologias e matérias primas de baixo custo.Há hoje no Brasil um grande número de pessoas que apresentam alguma intolerância ou alergia alimentar e que não podem ingerir determinados alimentos. O glúten e a lactose encabeçam a lista de restrições.A dieta da pessoa intolerante ou alérgica torna-se então restrita e os alimentos disponíveis para esse público alvo geralmente acabam por ter um preço mais elevado em comparação com produtos normais.Há a necessidade então de elaborar um produto livre desses compostos, que tenha uma boa aceitabilidade sensorial, prático e com custos reduzidos, facilitando assim sua aquisição pelas pessoas que o necessitam.

- by Thiago V. Melo
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- Celiac Disease, Gluten, Alergia
- by Anakin skywalker
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- Soja, Pescado, Gluten, CRUSTACEOS

In order to reduce chemical fertilization and improve the sustainability of common wheat (Triticum aestivum L.) cultivation, maintaining at the same time high production and quality standards, this study investigated the effects of three commercial biofertilizers on rhizosphere bacterial biomass, biodiversity and enzymatic activity, and on plant growth and grain yield in a field trial. The wheat seeds were inoculated with the following aiding microrganisms: (i) a bacterial consortium (Azospirillum spp. + Azoarcus spp. + Azorhizobium spp.); and two mycorrhizal fungal-bacterial consortia, viz. (ii) Rhizophagus irregularis + Azotobacter vinelandii, and (iii) R. irregularis + Bacillus megaterium + Frateuria aurantia, and comparisons were made with noninoculated controls. We demonstrate that all the biofertilizers significantly enhanced plant growth and nitrogen accumulation during stem elongation and heading, but this was translated into only small grain yield gains (+1%-4% vs controls). The total gluten content of the flour was not affected, but in general biofertilization significantly upregulated two high-quality protein subunits, i.e., the 81 kDa high-molecular-weight glutenin subunit and the 43.6 kDa low-molecular-weight glutenin subunit. These effects were associated with increases in the rhizosphere microbial biomass and the activity of enzymes such as b-glucosidase, a-mannosidase, b-mannosidase, and xylosidase, which are involved in organic matter decomposition, particularly when Rhizophagus irregularis was included as inoculant. No changes in microbial biodiversity were observed. Our results suggest that seed-applied biofertilizers may be effectively exploited in sustainable wheat cultivation without altering the biodiversity of the resident microbiome, but attention should be paid to the composition of the microbial consortia in order to maximize their benefits in crop cultivation.

- by Cristian Dal Cortivo and +2
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- Sustainable agriculture, 16S rRNA sequencing, Gluten, Plant Growth Promoting Rhizobacteria

This doctoral research contributes to three main fields: the Sociology of Health and Illness (SHI), specifically in the way it speaks to Coeliac Disease; and the field of Big Social Data and Health in general. Research in SHI, has typically focussed on the effects of diagnosis on self-identity, and illness narratives used in adapting to life with chronic disease. While there have been recent studies looking at how general food cultures, obesity and diabetes are visualised on social media, there have been no studies about the visualisation of self-care and identity in relation to Coeliac Disease specifically. Current social research in Coeliac Disease is mainly focused on the psychological impact of being diagnosed with Coeliac Disease and the challenge the gluten free diet can put on individuals. There is little in the literature about how individuals self-manage Coeliac Disease or share identity across social media platforms, or how they use social media to navigate risk. Current l...

- by Sam Martin
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- Psychology, Social Media, Medicine, Activism
- by Stephanie Seneff
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- Bioengineering, Pharmacology, Biochemistry, Bioinformatics
- by Fernando Iván Díaz
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- Biochemistry, Gluten

Celiac disease (CD) is a life-long autoimmune condition affecting the small intestine of genetically susceptible individuals. Gluten is one of the offending inducers of the disease, with structurally related molecules found in barley, rye, and oats, where the offending peptides are called avenins. Avoiding toxic prolamins is the only established therapy but most patients have compliance difficulty on a gluten-free diet. Oats are considered less immunogenic than other cereals, and have high nutritional value, which is very desirable in an often undernourished celiac population; however, the consumption of oats by patients with CD is still controversial and debatable. Most clinical and in vitro studies favor oat consumption, but many of these studies were poorly designed and oat cultivar and purity was not considered. A recent study reported a wide range of susceptibility to avenin peptides in patients with CD. Oat cultivars can be subdivided based on toxicity and immunogenicity into none, partial, or highly immunogenic types. Furthermore, most commercial oat products are likely to be contaminated byprolamins. Those products should be avoided by the celiac population and well labeled for contaminants containing gluten. More basic and clinical research and active national celiac associations efforts are needed to characterize the place of oats in a gluten-free diet and to implement non immunogenic and uncontaminated oat products for the benefit of patients with CD. Great care should be taken when recommending consumption of commercial oat products to patients with CD.The most important messages of the review are: 1. Immunogenic oat cultivars are present in oat products. Patients with CD should be cautioned about using them when on a gluten-free diet. 2. Many oat products are cross contaminated with toxic levels of gluten. 3. Interstudy comparisons are difficult because of variability in design, conditions during testing, and difference in oat cultivars studied. Several studies also had small cohorts or significant patient withdrawals during studies. 4. This review aims to encourage clinical and in vitro studies to investigate the benefits of recommending oats in a gluten-free diet.

- by International Journal of Celiac Disease
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- Oats, Celiac Disease, Cultivar, Gluten
- by Dayang Zaidel
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- Gluten, Curve fitting, Strain Hardening
- by Roselina Karim and +1
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- Food Engineering, Food, Strain Rate, Measurement

Coeliac disease is an illness of the small bowel that accounts multiple pathological aspects: malabsorption, chronic inflammation, autoimmunity. The altered response of the immune system to gluten and derived peptides is the central event. In this short review, we intend propose some aspects of the immunological network that may address to possible role of the microbiota in this pathology.

- by International Journal of Celiac Disease
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- Inflammation, Celiac Disease, Gluten, Microbiota

- by rosenda bronce
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- Gluten, Avocado, Glúten, Proximate Analysis

Experiments were carried out with wheat varieties GK Garaboly, GK Kalasz, GK Verecke, GK Petur sown at the Othalom experimental station of the Cereal Research Non-Profit Ltd. in monoculture, in a four-parallel random block design. NPK fertilizer treatments of different level were combined with Artea + Amistar Xtra fungicide treatments of increasing doses and spectrum.The fertilizer and fertilizer + fungicide treatments had a statistically reliable effect at the 0.1% level on the technological water absorption only while it was indifferent on the values such as wet gluten content, gluten spreading, baking value and falling number. On annual level reliable treatment × variety interactions could be detected for each characteristic compared to control.Increasing fertilizer doses tendentiously improved the values of wet gluten, baking value and technological water absorbance. In the case of certain treatment combinations, however, these values exhibited a tendentious decrease as the counter-effect of fungicide...

- by Károly Bodnár
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- Mathematics, Baking, Fungicides, Wheat

Late-season N application through foliar spraying is recognized as an efficient agronomic practice for improving grain quality in common wheat, although the major part of N is still supplied by soil fertilization. This study assessed the impact of various N doses entirely applied by repeated foliar sprayings on wheat growth, yield and quality, in comparison with conventional soil fertilization management with a recommended dose of 160 kg N ha−1 as ammonium nitrate (C-M). Doses of 96, 104 and 120 kg N ha−1 as both UAN (urea-ammonium-nitrate) and urea applied by foliar spraying were evaluated in a 2-year field trial in Northern Italy in a silty loam soil with 1.7% organic matter. Here, it was demonstrated that the canopy greenness was similar in all treatments, with slight grain yield increases by the lowest foliar N dose vs. C-M. The higher N foliar doses mainly improved the grain protein content and both high- and low-molecular-weight glutenin subunits (HMW-GS, LMW-GS), particularly...

- by Teofilo Vamerali
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- Agronomy, Urea, Gluten, Common Wheat
- by Amitava Chatterjee
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- Food Science, Nutrition, Food and Nutrition, Starch

Chorea is a rare neurological manifestation of coeliac disease. A 35-year-old male presented with a nine month history of chorea, starting from the right little finger and spreading over the next few months to involve the right upper and lower limbs. History and physical examination were not suggestive of an underlying cause. CT scan and MRI scan did not reveal any structural abnormality. Levels of serum IgA anti- tissue transglutaminase antibodies were very high (396EU/ml). Duodenoscopy and duodenal histology were normal. Marked symptomatic improvement was seen with gluten free diet, along with disappearance of anti-tissue transglutaminase antibodies. Chorea can occur as an atypical manifestation of coeliac disease. This possibility must be kept in mind when the cause of chorea is not easily identifiable.

Experiments were carried out with wheat varieties GK Garaboly, GK Kalász, GK Verecke, GK Petur sown at the Öthalom experimental station of the Cereal Research Non-Profit Ltd. in monoculture, in a four-parallel random block design. NPK fertilizer treatments of different level were combined with Artea + Amistar Xtra fungicide treatments of increasing doses and spectrum. The fertilizer and fertilizer + fungicide treatments had a statistically reliable effect at the 0.1% level on the technological water absorption only while it was indifferent on the values such as wet gluten content, gluten spreading, baking value and falling number. On annual level reliable treatment × variety interactions could be detected for each characteristic compared to control. Increasing fertilizer doses tendentiously improved the values of wet gluten, baking value and technological water absorbance. In the case of certain treatment combinations, however, these values exhibited a tendentious decrease as the counter-effect of fungicides applied at the heading stage of development. Our results revealed that the baking quality of grains was determined by the common effect of various doses of fertilizers and fungicides Artea and Amistar Xtra applied at heading. This counter-effect proved to be unfavourable in the case of certain baking characteristics. Six different alleles or allelic pairs were revealed in the sample of genotypes – 1, 2* (locus Glu-A1), 6 + 8, 7 + 8 and 7 + 9 (locus Glu-B1) and 5 + 10 (Glu-D1). Quality scores for the wheat cultivar varied from 8 to 10. Cultivar GK Kalász had the highest quality score 10.

- by Károly Bodnár and +2
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- Baking, Fungicides, Wheat, Fertilizer

Dietary fibres are regarded as the source of polysaccharides and antioxidants such as polyphenols. However, addition of dietary
fibre to bread causes significant reduction in its quality. The bread quality is connected with the structure of gluten proteins. For
this reason, Fourier transform Raman spectroscopy was applied to determine changes in structure of gluten proteinsmodified by
seven dietary fibres. The fibres were added tomodel flour reconstituted with wheat gluten and wheat starch. Themodel flour was
used to provide gluten proteins of definite structure. The obtained results showed that six out of seven fibres caused similar
changes in β-turn structures. The appearance of the band at 1642 cm1 and the shift toward lower wavenumbers of the band
at 1670 cm1 in the difference spectra indicated hydrogen bonding of carbonyl groups in β-turns leading to protein
folding/aggregation. Addition of fibre preparations caused also changes in conformation of disulfide bridges (S–S), corresponding
to transformation to trans-gauche-gauche and trans-gauche-trans conformations at the expense of the stable gauche-gauchegauche
conformation. The S–S bonds in less stable conformations were formed inside the protein complex as well as between
protein complexes in the form of β-structures. Generally, the observed changes in gluten proteins after addition of dietary fibres
were results of interactions between fibre polysaccharides and gluten proteins rather than between polyphenols and gluten
proteins.

- by Agnieszka Nawrocka and +1
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- Protein Folding, Protein Science, Raman Spectroscopy, Raman spectroscopy applications
- by Conrad Dekker
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- Celiac Disease, Gluten Sensitivity, Gluten, Celiac

- by Giuseppe Barion
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- Agronomy, Urea, Gluten, Common Wheat

- by Magdalena Araya
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- Schizophrenia, Medicine, Humans, Celiac Disease

This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high-quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. PRACTICAL APPLICATION: Bread from wheat-cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by-product in the wheat starch industry.

- by OLAYINKA RAMOTA KARIM
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- Chemical Engineering, Food Science, Gluten, Food Sciences
- by Giuseppe Barion
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- Agronomy, Urea, Gluten, Common Wheat

- by Edita Gregová
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- Baking, Fungicides, Wheat, Fertilizer

Late-season N application through foliar spraying is recognized as an efficient agronomic practice for improving grain quality in common wheat, although the major part of N is still supplied by soil fertilization. This study assessed the impact of various N doses entirely applied by repeated foliar sprayings on wheat growth, yield and quality, in comparison with conventional soil fertilization management with a recommended dose of 160 kg N ha􀀀1 as ammonium nitrate (C-M). Doses of 96, 104 and 120 kg N ha􀀀1 as both UAN (urea-ammonium-nitrate) and urea applied by foliar spraying were evaluated in a 2-year field trial in Northern Italy in a silty loam soil with 1.7% organic matter.
Here, it was demonstrated that the canopy greenness was similar in all treatments, with slight grain yield increases by the lowest foliar N dose vs. C-M. The higher N foliar doses mainly improved the grain protein content and both high- and low-molecular-weight glutenin subunits (HMW-GS, LMW-GS), particularly with urea. It is concluded that in our fertile soil, managing N fertilization exclusively through foliar spraying is feasible without compromising grain yield and ameliorating quality at the same time. Improved nutrient use efficiency and beneficial environmental effects are also expected by reducing the nitrogen load on the agricultural fields by 25–40%.

- by Cristian Dal Cortivo and +1
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- Urea, Gluten, Common Wheat, Ammonium Nitrate
- by Kimberly Penaranda
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- Psychiatry, Autism, Diet, Peptides

Celiac disease can manifest as psychiatric disorders like depression, anxiety or psychosis. Coincidence with eating disorders was also described. Usually proper diagnosis is performed secondary to psychiatric symptoms. In some cases... more

- by International Journal of Celiac Disease and +1
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- Depression, Schizophrenia, Anorexia Nervosa, Celiac Disease

The surge in incidence of celiac disease (CD) is due more to environmental than to genetic changes. It is paralleled by a food industry that is continuously introducing additives to processed products. Microbial transglutaminase (mTG) is an enzyme that deamidates/transamidates proteins, enabling cross-linkage of molecules and revolutionizing the properties of many food products. It belongs to the family of transaminases and tissue transglutaminase (tTG) has been identified as the autoantigen in CD. Both enzymes de/transamidate gluten, the nutritional environmental factor that induces CD. Although several studies have shown that mTG transamidation of wheat flour/gluten can detoxify gluten peptide in vitro, by inhibiting the response to intestinal gliadin, inducing T cells and reducing INFγ production without influencing their main technological properties, a word of caution is advised. The oral challenge of adult CD patients with mTG transamidated flour was found to be only partially effective, not fulfilling expectations, and there have been multiple recent observations that indicate that mTG transamidated flour/gluten could be dangerous to gluten sensitive populations: mTG cross-linking of gluten may be hazardous in CD since the enzyme can deamidate gluten, thus mimicking endogenous tTG, it can link an extensive repertoire of proteins and other macromolecules with immunogenic potential, mTG treated gluten peptides are immunogenic to celiac patients, inducing specific IgA antibodiesand are recognized by gluten-specific humanT cells. Their effect on CD intestinal permeability has not yet been studied. To better understand the actual processes and events, associated with the suggested mTG therapy, long-term ex vivo and in vitro studies are needed. Until then, it is best to respect the data but suspect the safety of the gluten sensitive populations.

- by International Journal of Celiac Disease and +1
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- Celiac Disease, Gluten, Tissue Transglutaminase, Immunogenicity
- by Anthony Samsel
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- Bioengineering, Pharmacology, Biochemistry, Microbiology