Gluten-sensitive Enteropathy Research Articles

Gluten Unraveled: Latest Insights on Terminology, Diagnosis, Pathophysiology, Dietary Strategies, and Intestinal Microbiota Modulations-A Decade in Review.

A decade of research on gluten-related disorders (GRDs) is reviewed in this study, with a particular emphasis on celiac disease (CD) and non-celiac gluten sensitivity (NCGS). GRDs are triggered by the ingestion of gluten and gluten-like proteins found in wheat, barley, and rye. These proteins lead to intestinal damage in celiac disease, an autoimmune condition characterized by villous atrophy and a variety of gastrointestinal and extraintestinal symptoms. More enigmatic and less understood, NCGS involves symptoms similar to CD but without the immunological reaction or intestinal damage. Recent years have seen advances in the understanding of GRDs, particularly in connection to how intestinal microbiota influences disease progression and patient outcomes. The gluten-free diet (GFD) is still the standard therapy recommended for GRDs despite significant challenges, as discussed in this article. Precise diagnostic methods, patient education and dietary counseling are critical for improving patients' quality of life. The purpose of this review is to provide a more clear and up-to-date understanding of GRDs, and to help further research on this important topic.

Unlocking the Potential of Teff for Sustainable, Gluten-Free Diets and Unravelling Its Production Challenges to Address Global Food and Nutrition Security: A Review.

Sustainable diets, as defined by the Food and Agriculture Organisation, aim to be nutritionally adequate, safe, and healthy, while optimising natural and human resources. Teff (Eragrostis tef), a gluten-free grain primarily grown in Ethiopia, has emerged as a key contender in this context. Widely regarded as a "supergrain", teff offers an outstanding nutrition profile, making it an excellent choice for people with gluten-related disorders. Rich with protein, essential amino acids, polyunsaturated fats, and fibre, and abundant in minerals like calcium and iron, teff rivals other popular grains like quinoa and durum wheat in promoting human health. Beyond its nutritional benefits, teff is a hardy crop that thrives in diverse climates, tolerating both drought and waterlogged conditions. Due to its resilience and rich nutrient content, teff holds the potential to address nine of the 17 United Nations' Sustainable Development Goals (SDGs), including SDG 1 (no poverty), SDG 2 (zero hunger), and SDG 3 (good health and wellbeing), which are tied to improving food and nutrition security. However, teff production in Ethiopia faces significant issues. Traditional farming practices, insufficient storage infrastructure, and food safety challenges, including adulteration, hinder teff's full potential. This review explores teff's dual role as a nutritious, sustainable food source and outlines the key challenges in its production to conclude on what needs to be done for its adoption as a golden crop to address global food and nutrition security.

Do cooking techniques influence copper bioaccesibility in foods after in vitro digestion/fermentation in adults and children?

Cu is essential for the growth and organism health. Classically, its available fraction has been studied by in vitro digestion studies as a measure of bioaccessibility of Cu (Cu-BA). In this work we applied a novel in vitro digestion/fermentation method to multiple foods subjected to different home cooking techniques (raw form vs. frying, roasting, toasting, boiling and grilling) by metabolization with faecal inoculate from healthy adults (HE-AD), and healthy children (HE-CH) and sick children (children with gluten related disorders, GRD-CH; children with obesity, OB-CH; and children with allergy/intolerance to cow’s milk proteins, AICM-CH). In raw and cooked foods the bioaccessibility of Cu in the small intestine (Cu-BASI) was higher vs. that in the Cu bioaccessibility in the large intestine (Cu-BALI) (30.8 ± 15.4 and 28.2 ± 14.7 vs. 18.4 ± 21.2 and 22.8 ± 22.1 %, respectively; p < 0.001). Total Cu-BA in cooked foods (51.0 ± 24.4 %) was higher than that in raw foods (49.0 ± 25.1 %). In cereals, total Cu-BA was higher in the raw form, as well as in whole grains and those with gluten (p < 0.05). In vegetables, the most drastic cooking techniques (roasting and frying) show higher values of total Cu-BA compared to raw form and boiling. The Cu-BALI in HE-CH (37.7 ± 23.7 %) is higher than that determined in HE-AD (14.1 ± 18.5 %) and sick children (GRD-CH: 14.6 ± 19.8; OB-CH: 15.5 ± 17.8; and AICM-CH: 26.9 ± 19.3 %; p < 0.001). In conclusion, cooking techniques influence Cu-BA depending on the food group. Total Cu-BA, as well as that determined in the large and small intestine varied according to the category, group and specific foods, which is related to their different composition and species of the element. In healthy children, total Cu-BALI is higher than in adults and celiac, obese and allergic children probably due to growth requirements and specific microbiota.

Exopeptidase combination enhances the degradation of isotopically labelled gluten immunogenic peptides in humans.

Celiac disease is a common autoimmune-like enteropathy caused by an aberrant response to incompletely digested dietary gluten. Gluten immunogenic peptides including the immunodominant 33-mer are thought to be resistant to proteolytic digestion by human gastrointestinal peptidases. We developed a novel enzyme therapy approach to support gluten peptide digestion using a combination of two tandem-acting exopeptidases, AMYNOPEP, that complement the intrinsic enzymatic activity of intestinal brush border enterocytes. We evaluated the effects of AMYNOPEP supplementation on 33-mer degradation in vitro and in vivo. In a cross-over clinical study, healthy volunteers with no gastrointestinal disorders were given stable isotope (SI) labelled 33-mer peptides in the presence of varying peptide substrates and caloric loads, with and without AMYNOPEP. 33-mer degradation products (SI-labelled single amino acids) were measured in the blood plasma using LC-MS/MS. AMYNOPEP achieved rapid, complete amino-to-carboxyl terminal degradation of the 33-mer in vitro, generating single amino acids and dipeptides. In healthy volunteers, AMYNOPEP supplementation significantly increased 33-mer degradation and absorption of SI-labelled amino acids even in the presence of competing substrates. Specifically, we observed a 2.8-fold increase in the Cmax of stable isotope-labelled amino acids in the presence of wheat gluten. The absorption kinetics of labelled amino acids derived from 33-mer digestion with AMYNOPEP closely resembled that of SI-labelled X-Proline dipeptides administered without enzyme supplementation, highlighting the rapid hydrolytic activity of AMYNOPEP on polypeptides. AMYNOPEP achieved complete degradation of the 33-mer into single amino acids and dipeptides in vitro and significantly improved 33-mer degradation kinetics in healthy volunteers, as measured by labelled amino acid detection, warranting further investigation into the potential therapeutic benefits of exopeptidase combinations for patients with gluten-related health disorders including celiac disease.

Anti-tissue transglutaminase antibody correlation with severity of villous abnormalities in celiac disease: A Systematic Review and Meta-analysis

Abstract Introduction/Objective Celiac disease (CD) is a long-term autoimmune disorder that affects individuals genetically predisposed to gluten intolerance. Biomarkers, particularly anti-tissue transglutaminase antibody (anti-tTG ab), are crucial in indicating disease states and have potential as non-invasive substitutes for mucosal biopsies in assessing the severity of intestinal damage. This study aims to systematically review and analyze the correlation between anti- tTG antibody levels and the severity of villous abnormalities in patients with celiac disease to evaluate the potential of anti-tTG as a non-invasive diagnostic tool. Methods/Case Report Following PRISMA guidelines, a comprehensive literature search selected 15 studies focusing on the correlation between anti-tTG antibodies and villous atrophy. Systematic data extraction and quality assessments were performed, followed by statistical analyses to determine the strength and consistency of associations. Results (if a Case Study enter NA) Analysis of data from four studies on anti-tTG antibody positivity revealed a nearly significant pooled effect size (p = 0.06) with considerable heterogeneity (I^2 = 97%, p &amp;lt; 0.00001). Additionally, data from five studies using the MARSH classification of histological damage, aggregated using a random-effects model, showed overall statistical significance (Z = 3.36, p = 0.0008). Conclusion Anti-tTG antibodies serve as a reliable indicator of villous damage in CD, supporting their dual utility in diagnosis and monitoring. High anti-tTG antibody titers could potentially eliminate the need for invasive biopsy procedures in certain patient subsets, underscoring the promise of more refined and non-invasive diagnostic approaches, although further research is needed to address the implications of high heterogeneity observed in the studies.

Inflammatory Myopathies and Autoimmune Gluten-related Disorders: A Scoping Review of Pathophysiological Interconnections and Hypothesis

Introduction: Anecdotal reports describe patients with concurrent idiopathic inflammatory myopathy (IIM) and celiac disease (CeD) in whom the introduction of a gluten-free diet led to dramatic improvement of myositis. We first systematically reviewed all peer-reviewed publications on concomitant IIM and duodenal biopsy-verified CeD. The collected evidence was suggestive of associations between myositis disease activity and gluten exposure in some patients with IIM-CeD. Objective/Methods: To investigate possible explanations for the observations, an exploratory review of basic pathophysiological relationships between IIM and gluten-related disorders was performed using a combined strategy of systematic and non-systematic literature searches and forward and backward citation tracking. Results: The investigations revealed close pathophysiological associations between IIM and the autoimmune gluten-related disorders CeD, dermatitis herpetiformis, and gluten ataxia. Common traits include shared genetic predisposition through HLA-DQ2.5/-DQ8, disease activity-associated autoantibodies, histopathological parallels with inflammatory cell infiltrates, and similarly distributed structural homologous transglutaminases (TGs). HLA-DQ2.5-restricted gluten-specific CD4+ T cells of a rare, uniform phenotype are reported in CeD and connective tissue disease. Expanded T-cell clones with identical phenotypes and CDR3β motifs indicate the presence of a continuous, antigen-driven T-cell response. Conclusion: The investigations revealed that the main components involved in the adaptive immune response in the CeD gut may be present in HLA-DQ2.5+/-DQ8+ IIM muscle. The collected evidence supports the notion that in some genetically predisposed patients with IIM, gluten may act as an exogenous antigen driving myositis. Further Research/Clinical Implications: To test the above hypothesis, clinical trials combined with immunological studies are needed. Meanwhile, the inclusion of HLA-DQ typing may be justified, and subsequent small-intestinal biopsies in HLA-DQ2.5/8+ individuals with IIM.

Improving the technology of creating gluten-free bakery products based on compound flours

The article provides for the development of a gluten-free bread recipe, studying the quality indicators of composite flours from various cereals in order to update and improve the technology of gluten-free bakery products. Several alternatives have been proposed for this purpose. They demonstrated methods for obtaining the finished product using the composite addition of flour from various cereals that do not contain or have a very low gluten content, as well as using various technological treatments. It is devoted to the nutrition of patients with gluten intolerance, expansion and development of the range of bakery products from rice, buckwheat, corn flour in order to increase the adequacy of treatment, improve the quality of life of the patient and family. Production and consumption of such products - when choosing the most suitable assortment for this category of patients, it is considered important to germinate special types of necessary bread from them. For this purpose, grain crops grown in Kazakhstan were obtained -rice, buckwheat, corn flour. In addition, the studies reviewed the usefulness for the human body of the percentages of the necessary substances in the physico-chemical composition of buckwheat, corn and rice flour for patients with celiac disease. This information is also used in further research to develop special gluten-free bakery products with composite flour. In the process of making bread, 4 samples were taken. When determining the amino acid content in finished gluten-free bakery products, the capillary electrophoresis system "Kapel-105" was used. M-04-38-2009 investigated using methodology. The general patterns of changes in the nutritional value of the new gluten-free product were studied, as well as experimental baking works were carried out. Baking works were carried out experimentally, as a result of which it was found that sample No. 3 meets the requirements for gluten-free bread. The resulting samples are uniform in color, the surface color is brown, the softness of the bread is elastic, soft, porous, without foreign odors and the taste harmoniously matches the gluten[1]free bread product.

Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes

Muffins are popular breakfast or snack items and are enjoyed in various cultures around the world. It is typically sweet and can come in various flavours such as blueberry, chocolate chip or banana nut. It is one among numerous baked items frequently crafted using wheat flour. However, individuals with gluten-related diseases such as celiac disorder and gluten intolerance are unable to consume wheat flour. In this research, gluten-free muffins made with a composite flour of rice, pumpkin and unripe banana with different ratios F1 (1:1:1), F2 (3:2:1), F3 (2:1:3) and F4 (1:3:2) were applied. The gluten-free muffins prepared with F3 (2 rice: 1 pumpkin: 3 unripe banana) composite flour showed the highest values of springiness and chewiness among all the samples. The gluten-free muffins using F2 (3 rice: 2 pumpkin: 1 unripe banana) composite flours were the highest for lightness and b* yellowness values. In addition, these muffins also obtained the highest percentages for ash and crude fiber contents. The 9-point scale hedonic test showed that consumers' preferences for gluten-free muffins with a ratio of 2 rice: 1 pumpkin: 3 unripe banana flours (F3) were the highest in scores as compared to the other gluten-free muffins. Thus, the study suggested that F3 which contains 2 rice: 1 pumpkin: 3 unripe banana flours was selected as the best formulation to make gluten-free muffins.

Multiplexed immunohistochemical evaluation of small bowel inflammatory and epithelial parameters in environmental enteric dysfunction

BackgroundEnvironmental enteric dysfunction (EED) is characterized by reduced absorptive capacity and barrier function of the small intestine, leading to poor ponderal and linear childhood growth. ObjectivesTo further define gene expression patterns that are associated with EED to uncover new pathophysiology of this disorder. MethodsDuodenal biopsies from cohorts of children with EED from Bangladesh, Pakistan and Zambia were analyzed by immunohistochemistry (IHC) to interrogate gene products that distinguished differentiation and various biochemical pathways in immune and epithelial cells, some identified by prior bulk RNA sequence analyses. Immunohistochemical staining was digitally quantified from scanned images and compared to cohorts of North American children with celiac disease (gluten-sensitive enteropathy) or with no known enteric disease and no pathologic abnormality (NPA) detected in their clinical biopsies. ResultsAfter multivariable statistical analysis, we identified statistically significant (P < 0.05, 2-tailed t-test) elevated signals representing cluster of differentiation 45 (80%; 95% confidence interval [CI]: 24%, 127%), lipocalin 2 (659%; 95% CI: 198%, 1838%), and regenerating family 1 beta (221%; 95% CI: 47%, 600%) and lower signals corresponding to granzyme B (−74%; 95% CI: −82%, −62%), and sucrase isomaltase (−58%; 95% CI: −75%, −29%) in EED biopsies compared with NPA biopsies. Computerized algorithms also detected statistically significant elevation in intraepithelial lymphocytes (49%; 95% CI: 9%, 105%) and proliferation of leukocytes (267%; 95% CI: 92%, 601%) in EED biopsies compared with NPA biopsies. ConclusionsOur results support a model of chronic epithelial stress that decreases epithelial differentiation and absorptive function. The close association of several IHC parameters with manual histologic scoring suggests that automated digital quantification of IHC panels complements traditional histomorphologic assessment in EED.

Gluten Sensitivity and Laryngopharyngeal Reflux

Abstract: Gluten is a protein that binds food together and allows foods such as dough to be stretched without ripping apart. It is found in grains such as wheat, rye and barley; but it also is used as a binder in some medications. Gluten intolerance is well-known in people with celiac disease, but non-celiac gluten sensitivity also is common. Gluten sensitivity can mimic or aggravate laryngopharyngeal reflux. Gluten sensitivity should be considered, especially in people with reflux that do not respond well to the usual reflux treatments.

CELIAC DISEASE AND ITS IMPACT ON AUTOIMMUNE THYROID

The small intestinal condition known as Celiac Disease (CD) or gluten-sensitive enteropathy is brought on by the bodys immune system reacting to gluten consumption. In populations in the West, it is quite prevalent, with an incidence of 1%. Patients with autoimmune thyroid illness, type 1 diabetes mellitus, autoimmune liver diseases, and inflammatory bowel disease have been observed to have a higher prevalence of CD among autoimmune disorders. Autoimmune thyroid diseases are more common in persons with CD, with hypothyroidism being more common than hyperthyroidism. Examining the frequency of CD in patients with ATD was the goal of this investigation. Adopting a Gluten-Free Diet (GFD) promotes the development of related disorders and enhances the entire therapeutic course. Certain conditions, including iron deficiency anaemia, are made worse by the GFD and eventually go away. This makes it possible to better regulate diseases like type 1 diabetes mellitus. Adequate GFD compliance may also slow down the progression of various other problems and/or related disorders, particularly if started early.

Use of non-conventional raw materials in the production of gluten-free pasta – a review

Currently, about 5% of the earth's population suffers from gluten-related disorders. Modern technologies for gluten-free diets and filling the protein deficit are aimed at manufacturing gluten-free (GF) pasta products using non-conventional plant raw materials with high biological value. GF grains and crops (rice, corn, buckwheat, amaranth, quinoa, etc.) are used to produce GF pasta products. However, there is a scarcity of studies that comprehensively understand GF flour addition on the nutritive, sensory and cooking properties. Therefore, the scope of this literature review covers the main types of non-conventional raw materials for GF pasta products and summarizes the research on pasta products made from them. Results indicate that the rheological and sensory attributes of pasta made from pure GF flours such as rice or corn still requires a deeper study of technological processes in producing GF pasta. Incorporating nutrient-dense ingredients such as amaranth, quinoa, sorghum, and chia flours not only enhances the nutritional profile of gluten-free pasta but also offers opportunities for diverse culinary applications. The improvement of sensory attributes in rice-, corn-, buckwheat-based pasta, coupled with the effective use of cooking enhancers like xanthan gum, transglutaminases, inulin, and alternative starches, paves the way for creating more palatable gluten-free options. As techniques such as high-temperature treatment, extrusion cooking, and starch pregelatinization become more refined, future developments may focus on optimizing these processes to further improve the texture, taste, and overall quality of gluten-free pasta. Continued research and innovation in ingredient selection and processing technologies will be crucial for meeting the growing demand for gluten-free products that do not compromise on culinary experience or nutritional value.

Celiac Disease Deep Learning Image Classification Using Convolutional Neural Networks.

Celiac disease (CD) is a gluten-sensitive immune-mediated enteropathy. This proof-of-concept study used a convolutional neural network (CNN) to classify hematoxylin and eosin (H&E) CD histological images, normal small intestine control, and non-specified duodenal inflammation (7294, 11,642, and 5966 images, respectively). The trained network classified CD with high performance (accuracy 99.7%, precision 99.6%, recall 99.3%, F1-score 99.5%, and specificity 99.8%). Interestingly, when the same network (already trained for the 3 class images), analyzed duodenal adenocarcinoma (3723 images), the new images were classified as duodenal inflammation in 63.65%, small intestine control in 34.73%, and CD in 1.61% of the cases; and when the network was retrained using the 4 histological subtypes, the performance was above 99% for CD and 97% for adenocarcinoma. Finally, the model added 13,043 images of Crohn's disease to include other inflammatory bowel diseases; a comparison between different CNN architectures was performed, and the gradient-weighted class activation mapping (Grad-CAM) technique was used to understand why the deep learning network made its classification decisions. In conclusion, the CNN-based deep neural system classified 5 diagnoses with high performance. Narrow artificial intelligence (AI) is designed to perform tasks that typically require human intelligence, but it operates within limited constraints and is task-specific.

Price, quality, and availability of gluten-free products in Australia and New Zealand – a cross-sectional study

ABSTRACT Adhering to a gluten-free diet (GFD) is essential for individuals with gluten-related disorders such as coeliac disease, dermatitis herpetiformis, gluten ataxia, and wheat allergy. Approximately 1%-2% of the population is affected by these conditions. Access to affordable, high-quality gluten-free products (GFPs) is crucial for maintaining dietary compliance and well-being. This study explores the experiences of those on a GFD, focusing on the availability, quality, and cost of GFPs compared to non-GFPs. The study was conducted in two stages: (1) An online survey was distributed to Australian Coeliac Association and Coeliac New Zealand members to gather data on shopping habits, preferred GFPs, and opinions on product availability, value, and quality. (2) Retail observations involved creating a `shopping basket/list' based on survey results to compare the availability and price of GFPs versus non-GFPs in major supermarkets across urban and rural areas. Results from 1501 Australian and 700 New Zealand respondents and retail observations revealed that GFPs are significantly more expensive and of lower quality than non-GFPs. Commonly purchased items include bread, pasta, crackers, flour, and breakfast cereals. The study highlights the need for improved availability, affordability, and quality of GFPs, especially in bridging the cost disparity between urban and rural areas.

Частота выявления и структура глютензависимых заболеваний среди гастроэнтерологических пациентов детского возраста Республики Узбекистан (когортное проспективное исследование)

Gluten-related disorders (GRDs) are characterized by different pathogenetic development pathways though are having similar clinical manifestations that make its differential diagnosis rather difficult. In the bibliographical sources available currently there were no research works such as a one-time study of the GRDs’ incidence among children. The purpose of this research was to determine the incidence and clinical and laboratory features of celiac disease (CeD), wheat allergy (WA) and non-celiac gluten sensitivity (NCGS) among children with gastroenterological complaints residing in Uzbekistan. Materials and methods used: a single-center cohort prospective study had been carried out in 2021-2022 on the basis of the Uzbekistan Republican Specialized Scientific and Practical Medical Center for Pediatrics of the Ministry of Healthcare of Uzbekistan (Tashkent, Uzbekistan) with 336 children with suspected gluten intolerance aged from 1 to 16 y/o who participated in the study. At the first stage 206 were selected after a short questionnaire developed by the Authors. For the following stage the specific laboratory tests were performed as follows: determination of antibodies (AT) to tissue transglutaminase IgA and total IgA (AT to tissue transglutaminase IgG, total IgG and IgM in IgA deficiency cases), total and specific IgE levels to wheat and gluten, HLA class II genotyping, histological examination of a biopsy specimen of the mucous membrane of the subbulbic part of the duodenum based on indications. The Salerno criteria were used to confirm the NCGS diagnosis. Results: the GRDs incidence among the studied cohort was 17.5% (95% CI: 12.29; 22.6), of which 5.3% (95% CI: 2.27; 8.41) had CeD, 7,3% (95% CI: 3.73; 10.83) had WA and 4.9% (95% CI: 1.92; 7.89) were diagnosed with NCGS. The most significant symptoms in children with GRDs were bloating, diarrhea and abdominal pain. The leading symptom for NCGS was headache. Allergic pinpoint rash with scratching traces were detected in patients with WA. Conclusion: this research was the first to study the GRDs incidence in Central Asia and it had showed that CeD and WA are pretty common among children with gastroenterological complaints in Uzbekistan and that the NCGS incidence does correspond to the average statistical data published priorly.

The role of tryptophan metabolism and tolerogenic dendritic cells in maintaining immune tolerance: Insights into celiac disease pathogenesis.

In mammals, amino acid metabolism has evolved to control immune responses. Tryptophan (Trp) is the rarest essential amino acid found in food and its metabolism has evolved to be a primary regulatory node in the control of immune responses. Celiac disease (CeD) is a developed immunological condition caused by gluten intolerance and is linked to chronic small intestine enteropathy in genetically predisposed individuals. Dendritic cells (DCs), serving as the bridge between innate and adaptive immunities, can influence immunological responses in CeD through phenotypic alterations. This review aims to highlight the connection between Trp metabolism and tolerogenic DCs, and the significance of this interaction in the pathogenesis of CeD. It is been recognized that various DC subtypes contribute to the pathogenesis of CeD. Tolerogenic DCs, in particular, are instrumental in inducing immune tolerance, leading to T-reg differentiation that helps maintain intestinal immune tolerance against inflammatory responses in CeD patients and those with other autoimmune disorders. T-regs, a subset of T-cells, play a crucial role in maintaining intestinal immunological homeostasis by regulating the activities of other immune cells. Notably, Trp metabolism, essential for T-reg function, facilitates T-reg differentiation through microbiota-mediated degradation and the kynurenine pathway. Therefore, alterations in Trp metabolism could potentially influence the immune response in CeD, affecting both the development of the disease and the persistence of symptoms despite adherence to a gluten-free diet.

Effect of Oats and Millet composition in Gluten-free Nutrient wafer

Pearl Millet [Pennisetum glaucum (L.)] is a widely cultivated staple crop and nutritionally rich cereal grain. The cultivar can tolerate drought and high temperatures, making it suitable for arid and semi-arid regions, especially in Africa and Asia. Millet-based products have numerous health benefits like lowering cholesterol, managing blood sugar, and many others. It is rich in antioxidants, fiber, and various micronutrients. Millet is gluten-free, suitable alternative for individuals with gluten intolerance or celiac disease. Methods: Low-sugar-gluten-free Pearl millet wafer is a low-moisture baked food prepared from a mixed batter of millet powder, and oats. A waffle iron toaster (1000W) is used to prepare the wafer The nutritional components were analyzed and calorie calculation was done following the Atwater system. The total energy from a 100 gm wafer serving was found to be around 289 calories. Results and Discussions: The product was typically shaped in a square-grooved sheet, with a density around 0.2gm/cc, the matrix is aerated and fluffy. Total final moisture, ash and extracted fat content was also estimated. The average thickness of the wafer was around 5mm. Sensory parameters like crispiness, chewiness and mouthfeel were evaluated on a hedonic scale while the crispiness is correlated to the final moisture content. Product cost was calculated including the energy cost calculation. The cost of the final product was Rs 45/100gm which is at per the marketed wafers. Conclusion: The improved quality was targeted to achieve in a model of low-emission process to reduce the energy cost and increase production efficiency with better nutritional component retention.

Antigliadin antibodies and the brain in people without celiac disease: a case-control study.

Anti-gliadin antibodies (AGA) occur in approximately 10% of the general population, produced as a response to gluten. Autoimmune gluten-related disorders can have detrimental neurological effects if not properly controlled but the relevance of such "incidental" AGA is not properly established; any harm caused would indicate the gluten-free diet as a means for affected people to protect their brain health. We explored this question by comparing brain MRI scanning, cognitive testing and other measures between healthy volunteers with and without AGA. Healthy volunteers aged 50-70 (without celiac disease, on a gluten-containing diet) underwent blood testing to confirm AGA status. Any AGA+ subjects were matched to AGA- controls on age, sex, BMI, level of education, hypertension diagnosis and smoking history. These subgroups underwent a cognitive test battery, quality-of-life (QoL) surveys and brain MRI scanning. Groups were compared between all outcome measures. Secondary analyses correlated AGA titre with outcomes across the whole cohort. Groupwise comparisons of cognitive, QoL and MRI studies were all negative. Repeating these analyses as correlations with AGA titre across the cohort, a single significant result was found concerning the error rate on the subtle cognitive impairment test, in a direction indicating increased IgG AGA to predict worse performance. This did not survive multiple comparisons correction. Our analysis is the most comprehensive to date and utilises a number of outcome measures known to be sensitive to subtle shifts in neurophysiology and cognition. Incidental AGA does not appear to be associated with any indications of neuropsychological deficit.

The effect of a gluten-free diet in patients with autoimmune thyroiditis, type 1 diabetes mellitus, psoriasis, metabolic syndrome and without gluten-related disorder - a literature review

Introduction and aim of the study: The growing awareness of gluten-related disorders has led to widespread misinformation about the gluten-free diet(GFD). The potential benefits of removing gluten are not well evaluated, yet it is often recommended or self-implemented by patients without robust supporting evidence. This paper aims to determine whether eliminating gluten from the diet provides proven benefits for individuals with specific diseases, including autoimmune thyroiditis (AIT), type 1 diabetes (T1D), psoriasis, and metabolic syndrome, who do not have a diagnosed gluten-related disorder. Description of the state of knowledge: Adhering to a gluten-free diet may benefit patients with AIT and T1D even without celiac disease, although there is no clear evidence that it alleviates AIT or T1D symptoms and the improvements are not significant enough to recommend it universally. Further research on humans is needed to explore the potential preventive effect of GFD on T1D risk and prolonging partial remission. For psoriasis, a GFD can be beneficial for patients with gluten-related antibodies, potentially reducing or clearing skin lesions, but it shows no benefit for those without these antibodies. The data on the GFD's impact on cardiovascular disease remains contradictory and unreliable. Conclusion: For psoriasis patients who test positive for gluten-related antibodies, a gluten-free diet can be recommended. Current studies do not substantiate the necessity for patients with AIT, T1D or metabolic syndrome to completely eliminate gluten from their diet.

Glutenin from the Ancient Wheat Progenitor Is Intrinsically Allergenic as It Can Clinically Sensitize Mice for Systemic Anaphylaxis by Activating Th2 Immune Pathway.

Wheat allergy is a major type of food allergy with the potential for life-threatening anaphylactic reactions. Common wheat, Triticum aestivum (hexaploid, AABBDD genome), was developed using tetraploid wheat (AABB genome) and the ancient diploid wheat progenitor (DD genome)-Aegilops tauschii. The potential allergenicity of gluten from ancient diploid wheat is unknown. In this study, using a novel adjuvant-free gluten allergy mouse model, we tested the hypothesis that the glutenin extract from this ancient wheat progenitor will be intrinsically allergenic in this model. The ancient wheat was grown, and wheat berries were used to extract the glutenin for testing. A plant protein-free colony of Balb/c mice was established and used in this study. The intrinsic allergic sensitization potential of the glutenin was determined by measuring IgE response upon transdermal exposure without the use of an adjuvant. Clinical sensitization for eliciting systemic anaphylaxis (SA) was determined by quantifying the hypothermic shock response (HSR) and the mucosal mast cell response (MMCR) upon intraperitoneal injection. Glutenin extract elicited a robust and specific IgE response. Life-threatening SA associated and a significant MMCR were induced by the glutenin challenge. Furthermore, proteomic analysis of the spleen tissue revealed evidence of in vivo Th2 pathway activation. In addition, using a recently published fold-change analysis method, several immune markers positively and negatively associated with SA were identified. These results demonstrate for the first time that the glutenin from the ancient wheat progenitor is intrinsically allergenic, as it has the capacity to elicit clinical sensitization for anaphylaxis via activation of the Th2 pathway in vivo in mice.