In 2013 the U.S. Food and Drug Administration (FDA) defined the term ''gluten-free'' and identified a gap in the analytical methodology for detection and quantification of gluten in foods subjected to fermentation and hydrolysis. To ascertain the ability of current enzyme-linked immunosorbent assays (ELISAs) to detect and quantify gluten in fermented and hydrolyzed products, sorghum beer was sp...

Celiac disease is an immune-mediated inflammatory disorder of the small intestine caused by sensitivity to dietary gluten and related proteins in genetically predisposed individuals. Over the past several years, the concept of non-celiac gluten sensitivity (NCGS) has gained significant interest from the scientific community and mass media and the number of individuals embracing a gluten-free di...

The incidence of allergy and autoimmune disease in the US and other industrialized nations is increasing, and gluten-related disorders are no exception. The US has documented a profound rise in celiac disease that cannot be fully explained by improved serological techniques or better recognition by physicians. Non-celiac gluten sensitivity, a condition only recently recognized by the medical co...

Biopsy studies of the jejunal mucosa in patients with idiopathic steatorrhoea after periods on a gluten-free diet showed that the epithelium improved quickly in respect of surface cell height, mucosal thickness, and mitosis count, and more slowly in respect of villous height and width. In no case was recovery complete in every particular. Appearances seen through the dissecting microscope impro...

November 01, 2008 Celiac disease (sprue) is a gluten-sensitive enteropathy of the gastrointestinal tract that affects the small intestine in individuals who are genetically susceptible. It is characterized by small intestinal malabsorption after the ingestion of gluten, villous atrophy of the small intestinal mucosa with increased intraepithelial lymphocytes, clinical and histologic improvement...

Gluten to mieszanina wielu pojedynczych, powiązanych bialek, ktore tworzą material magazynowy w pszenicy. Są glownie gliadyny monomeryczne i gluteniny polimeryczne tworzące ze sobą kompleksy, stabilizowane mostkami dwusiarczkowymi, dlatego tez tworząca je cysteina odgrywa bardzo wazną role budowie funkcjonalności glutenu. W artykule porownano cechy wybranych zboz, takie jak zawartośc poszczegol...

Recovery of gluten in buckwheat flour was evaluated as part of an effort to produce wheat-contaminated buckwheat flours that could be used as reference materials (RMs) for testing the presence of gluten in buckwheat. RMs of buckwheat containing 0, 20, 100 and 1000 ppm gluten were created and tested by ELISA. The Gluten-Check kit detected gluten accurately at all levels; RIDASCREEN and Biokits t...

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 die...

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...