Celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. Wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. There are different methods to overcome the problems for such patients one of them is using glu...

Consumption of legumes is associated with a number of physiological and health benefits. Legume proteins complement very well those of cereals and are often used to produce gluten-free products. However, legume seeds often contain antinutritional compounds, such as phytate, galactooligosaccharides, phenolic compounds, lectins, enzyme inhibitors, whose presence could affect their nutritional val...

OBJECTIVES Gluten sensitivity can engender neurologic dysfunction, one of the two commonest presentations being peripheral neuropathy. The commonest type of neuropathy seen in the context of gluten sensitivity is sensorimotor axonal. We report 17 patients with sensory ganglionopathy associated with gluten sensitivity. METHODS This is a retrospective observational case series of 17 patients wi...

Copolymers of sodium 4-styrene sulfonate (SS) and hydroxyethyl methacrylate (HEMA) were investigated as sequestrants of alpha-gliadin, a gluten protein, for the treatment of gluten intolerance. The interactions of alpha-gliadin with poly(SS) and poly(HEMA-co-SS) with 9 and 26 mol% SS content were studied at gastric (1.2) and intestinal (6.8) pH using circular dichroism and measurements of turbi...

Lutein is being considered as a nutrient for prevention of macular degeneration in the aging population. Two experiments were designed to study the transfer efficiency of lutein from the layers' diet into the egg. In experiment 1, laying hens were fed corn-soy diets supplemented with 0, 125, 250, 375, 500, 625, 750, or 1000 ppm of lutein. After 30 d, eggs were collected and assayed for lutein. ...

The rheological properties of wheat dough directly influence the texture and appearance of bakery products, and the effect of wheat proteins on flour dough properties is a question attracting considerable interest. We present results that complement this ongoing theoretical scrutiny by empirically relating intrinsic grain properties to end-use flour characteristics. More specifically, we presen...

Abstract Background and Objectives Protein gluten content composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization 82 flours analyze influence protein on rheological parameters. Findings composition, starch gelatinization behavior, as well (microfarinograph, aggregation, extensibility), parameters were determined. The correlation ...

The objective of this work was to study the effect pistachio by-product flour (PBF) addition wheat on rheological properties dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g (P25). Alveographic farinographic assays, gluten, moisture content (H), dough pH were studied. In addition, texture profile analysis, dynamic rheology relaxation performed. water absorption, develo...

Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time o...

BACKGROUND In celiac disease patients, peptides derived from dietary gluten are recognized by HLA-DQ2-restricted CD4(+) T cells, which results in inflammation. Such immune-stimulatory peptides are found in both gliadins and glutenins. Monoclonal antibodies (mAbs) against these peptides can be used to screen food for the presence of such peptides. OBJECTIVE We aimed to determine the specificit...