Abstract
The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.
Highlights
Reviewed by: Ren-You Gan, Shanghai Jiao Tong University, China Dejan S
The unique glutamine- and proline-rich sequences of gluten are involved in most wheat sensitivities
Replacing gluten in gluten-free products requires utilizing a mix of recommended flours, proteins, hydrocolloids, and technologies in an attempt to replace gluten’s multifunctional roles
Summary
Gluten intolerance is an enteropathy triggered by ingestion of prolamine present in wheat, rye, and barley [5]. This section of the iceberg represents the group consisting the different clinical manifestations of celiac disease They include both gastrointestinal and extra-intestinal symptoms: the most common are chronic diarrhea, abdominal pain or bloating, vomiting, and weight loss. All patients “above the water” have the characteristic damage of the small intestinal lining (flattening of the villi) with an elevation of their blood antibodies against tissue transglutaminase (“tTG”), and at least one of the genetic markers, HLA-DQ2 or DQ8 known to be necessary in order for celiac disease to exist. A group of “silent” cases of celiac disease are represented “below the waterline,” which have not yet been identified and have flat small intestinal mucosa. These patients show no or very minimal symptoms. In the case of doubtful diagnostic results, HLA-DQ genotyping can be used to rule out the existence of CD because of its high negative predictive value
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