BACKGROUND Coeliac disease is a small intestine enteropathy caused by permanent intolerance to wheat gluten. Gluten intake by patients with coeliac disease provokes a strong reaction by intestinal intraepithelial lymphocytes (IELs), which normalises on a gluten-free diet. AIM To investigate whether impaired extrathymic T cell maturation and/or secondary T cell receptor (TCR) gene recombinatio...

Albino mice lose weight within 24 hours following administration of bacterial endotoxin. The initial weight loss is proportional to the dose of endotoxin injected only when this dose is very small. The loss during the 1st day reaches a maximum with 10 to 30 microg of endotoxin; larger doses increase the duration of the overall effect. The rate at which mice regain weight after administration of...

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...

Wheat flour is the main ingredient in bread processing. manufacturers produce quality wheat suitable for term of its chemical composition and rheological properties. This study compared four types flours (premium high protein, economic medium protein) produced by PT XYZ (namely GC, GE, KR BS) with other (TTK1 to TTK8) making sweet bread. Chemical (moisture, ash, protein gluten), Farinograph pro...

When fed the same diet, large-breed dogs tend to produce feces of poorer quality compared with small-breed dogs. Moreover, German shepherds, although having a BW similar to Giant Schnauzers, are particularly prone to digestive intolerance, producing feces of poor consistency and increased moisture. Digestive tolerance reflects the reaction of the animal to the diet, and it can be assessed by de...

in this study, the effects of incorporating grape seed powder (gsp) on flour physicochemical properties i.e. particle size, crude protein, fiber, wet gluten and gluten quality (zeleny test), and dough rheological properties were investigated. increasing incorporation levels of gsp from 5 to 25% (w/w flour basis) led to an increase in the amount of fat, total phenol, and total dietary fiber; whe...

â  â celiac disease (cd) was traditionally believed to be a chronic enteropathy, almost exclusively affecting people of european origin. celiac disease is the permanent intolerance to dietary gluten, the major protein component of wheat. the availability of new, simple, very sensitive and specific serological tests has shown that cd is as common in middle eastern countries as in europe, austral...

Using a method for measuring changes in transmural potential difference across the human jejunum in vivo, the operational kinetic parameters of 'Apparent Km' and PD max for the active electrogenic component of glucose absorption were estimated in a group of healthy volunteers and in patients with coeliac disease. Both the 'Apparent Km' (17+/2mM; mean +/SEM) and the PD max (8.6+/0.7 mV) in nine ...

Ose, L., and Fluge, G. (1974). The D-xylose tolerance test as screening test for malabsorption disorders in infancy and and childhood. Tidsskrift for Den Norske Legeforening, 94, 1192. Rolles, C. J., Anderson, C. M., and McNeish, A. S. (1975). Confirming persistence of gluten intolerance in children diagnosed as having coeliac disease in infancy: usefulness of one-hour blood xylose test. Archiv...

This paper presents a series of 10 hypotheses on the etiology of type 1 diabetes. We begin with the hypothesis that wheat gluten is one of the elusive environmental triggers in type 1 diabetes. Habitual consumption of wheat gluten increases the intestinal synthesis of dipeptidyl peptidase IV. This enzyme helps to shape the repertoire of peptides released into the small intestine following the i...