Background and Objectives Wheat gluten in cereal-based products has unique functionality derived from its viscoelastic properties. Nevertheless, many food applications require replacement to obtain gluten-free foods but keeping similar quality characteristics. This review analyzes the distinctive characteristics of wheat gluten, technological strategies implemented mimic behavior within systems...

BACKGROUND Research is intense to find wheat of low or null toxicity for patients with celiac disease (CD). Among candidates, there are diploid wheat species. OBJECTIVE We compared the immunological properties of 2 lines of diploid monococcum wheat (Triticum monococcum ssp. monococcum), Monlis and ID331, with those of common wheat (Triticum aestivum). DESIGN Interferon-γ production and the ...

Celiac disease (CD) is a largely undiagnosed immune-mediated enteropathy. A point-of-care test (POCT) could represent a rapid and cost-effective tool on ruling out CD. The objective of this study is to evaluate retrospectively the performance of a POCT based on detection of IgA and IgG antibodies against deamidated gliadins peptides (DGP). The study was performed on 53 children presenting clini...

Wheat storage proteins of twelve winter wheat cultivars grown at the experimental field of the Agricultural Institute Osijek in 2009 were studied for their contribution to the baking quality. Composition of high molecular weight glutenin subunits (HMW-GS) was analyzed by SDS-PAGE method, while the proportions of endosperm storage proteins were determined by RP-HPLC method. Regarding the proport...

Jejunal biopsies from 16 treated coeliac disease patients and from nine controls were cultured with and without a peptic-tryptic digest of gliadin. Cultures with a peptic-tryptic digest of maize prolamins were also undertaken. Frozen sections of baseline and cultured mucosa were stained by immunofluorescence with an anti-HLA-DR monoclonal antibody. Before culture the villous epithelium from bot...

Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins and related proteins from barley, rye, and some varieties of oat. There are no interventional therapies and the only solution is a lifelong gluten-free diet. The down-regulation of gliadins by RNAi provides wheat lines with all the gliadin fractions strongly down-regulated (low-gliadin). The techn...

BACKGROUND Celiac disease (CD) is induced by wheat gliadins and related cereal proteins. Anti-gliadin antibodies (AGAs) are present in the serum of CD patients, but these antibodies have lower diagnostic specificity and sensitivity than autoantibodies [anti-endomysium antibodies (AEmAs) and anti-tissue transglutaminase antibodies (AtTGAs)]. Recently, AGAs from CD patients were found to recogniz...

One of the most important forms of preharvest damage to wheat is caused by sunn pests. The insects insert their mouth parts into the immature grain and while injecting their saliva suck the milky juices. Flour from damaged wheat results in low baking performance due to the bug proteolytic enzymes’ injected which cause the breakdown of gluten structure in the dough. In the present study three wh...

The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effect...