The broader application of gluten in both the food and non-food industries is limited by its lack of functional properties, such as solubility, foaming ability, and rheological characteristics. This study aimed to evaluate the physicochemical properties of proteins in various gluten products and to investigate the effects of enzymatic hydrolysis and ultrasound (US) treatment on wheat flour gluten yield, gliadin–glutenin complex structure, and gelation properties. The gelation properties of wheat gluten (GL)/pea protein (PP) treated with US and transglutaminase (TG) were studied. The results demonstrated that the ratio of low- to high-molecular-weight components in gliadins and glutenins significantly influenced the quality of commercial gluten products. A 90 min treatment of wheat flour with 24 TGU/100 g increased the yield of high-quality gluten by 32% while reducing the gliadin content by up to 6-fold. Additionally, a 30 min US treatment of 18–20% pure gluten suspensions yielded a sufficiently strong gel. The addition of PP isolate (80% protein) improved the texture of gluten gels, with the best results observed at a GL:PP ratio of 1:2. The application of TG increased the hardness, consistency, and viscosity of GL-PP gels by an average of 5.7 times while reducing stickiness. The combined TG and US treatments, along with the addition of PP, notably increased the levels of lysine, isoleucine, and tryptophan, thereby enhancing both the nutritional quality and amino acid balance of the final product.

Abstract Hard carbon (HC) is gaining recognition as a prospective anode material for sodium‐ion batteries (SIBs), showing considerable promise in energy storage applications. The binder is a key determinant of the microenvironment of electrodes, which controls the charge transport and mechanical properties. Herein, the study investigates the application of Gluten (GT), a natural mesh binder, for enhancing overall properties of the HC anode. It is found that the numerous functional groups in GT quickly form hydrogen bonds with HC particles after a slight hydration, effectively improving mechanical interlocking and significantly reducing mechanical degradation during cycles. Advanced characterization in combination with theoretical simulations shows that GT reduces the dissociation energy of PF 6 − , which promotes the formation of a thin, uniform NaF‐rich solid‐electrolyte interface (SEI) on the HC anode surface. Consequently, HC‐GT demonstrates outstanding electrochemical performance, retaining 83% of its capacity after 1000 cycles at 0.5 A g −1 and achieving an initial coulombic efficiency of ≈88%. Moreover, the full cell demonstrates excellent cycling stability, with a capacity of 75.8 mA h g −1 after 800 cycles at 1 C. This work underscores the significance of selecting appropriate binders to achieve high‐performance anodes, offering a new perspective for optimizing the electrochemical performance of SIBs.

Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs

Reliable prediction of winter bread wheat grain yield (GY) and its qualitative parameters (crude protein (CP) and wet gluten (GL) content, wet gluten yield (GLY)) requires evaluation of the plant nutritional status in the Critical Cereal Window (CCW). The reliability of the forecast depends on the dedicated plant characteristics and the correct selection of the diagnostic plant parts. This hypothesis was verified in a one-factor field experiment carried out in the 2013/2014, 2014/2015, and 2015/2016 growing seasons. The field experiment included applying 0, 40, 80, 120, 160, 200, and 240 kg N ha−1. The N, P, K, Ca, Mg, Fe, Mn, Zn, and Cu content in wheat was determined in two growth stages: (i) beginning of booting (BBCH 40) and (ii) full flowering (BBCH 65). The evaluated plant components included the leaves and stem for BBCH 40 and the flag leaf, leaves, stem, and ear of BBCH 65. Grain yields were very high, significantly responding to the increased rates of fertilizer nitrogen (Nf), with a maximum yield of 11.3 t ha−1 achieved in 2014 (N rate of 209 kg N ha−1), 13.7 t ha−1 in 2015, and 8.6 t ha−1 in 2016 (N rate of 240 kg N ha−1). The CP and GL content also increased linearly in accordance with the Nf rates. At the beginning of the booting stage, the GY forecast based on the content of nutrients in the leaves or the stem was 94%. Meanwhile, a slightly higher yield prediction was obtained for leaves during the full flowering stage (95%). The key nutrients comprised K, Ca, and Mn, accounting for 93% of the GY variability. The accuracy of the GL prognosis at BBCH 40, regardless of the plant part, exceeded 99%. Three nutrients, namely, P, Mg, and Zn, explained 98% of the GL variability, and the GLY forecast was high (97%). Both wheat traits depended on Zn, which buffered the action of N and Mg. At the full flowering stage, the highest, yet slightly weaker, predictions of GL and GLY were obtained for leaves (95% and 92%, respectively). At this stage of winter wheat growth, the significant role of Zn and K and the buffering effect of Cu on the action of both nutrients was apparent. The obtained results unequivocally confirm that the game for winter wheat grain yield occurs within the Critical Cereal Window. In addition, the end result depends on the plant’s N supply during this period and the nutritional status of other nutrients. Application of 40–80 kg N ha−1 fertilizer critically impacted the GY and technological quality. Moreover, micronutrients, including Zn and Cu, influence the GY, GL, and GLY considerably. At the beginning of the booting phase (BBCH 40), winter wheat leaves serve as a highly reliable plant component indicator for evaluating nutrient content and quantitative (GY, GLY) and qualitative (GL) characteristics of grain. Moreover, analysis conducted during BBCH 40 allows the farmer to correct the nutritional status of the wheat, taking into account N and other nutrients as necessary.

Background. Gluten-free diet continues being the most effective treatment of celiac disease but current evidence on its nutritional characteristics and metabolic effects rises concerns. Objectives. To assess the total diet of adult celiac patients and the contribution of gluten-free foods to it, in Chilean celiac patients. Methodology. Sociodemographic and clinical characteristics were registered and a food frequency questionnaire including detailed data about gluten-free foods was applied to 71 celiac patients older than 12 years of age receiving medical care at INTA, University of Chile, in Santiago. Total food intake, dietary adequacy and diet nutritional quality was calculated using descriptive statistics. Principal Findings. Of 71 patients, 81.6% were female, 93% were 19-65 years of age and 65% were on GFD for 2 years or more. Nutritional status classified in underweight and overweight/obesity in 2.9% and 35.7%, respectively. 2.8% patients declared to consume willingly gluten containing bread. The whole diet was normocaloric, normoproteic, hyperlipidic and hypoglucidic (FAO/WHO); when calculations were based for individuals’ requirements, 65% of cases consumed excess calories, proteins, and carbohydrates. Gluten-free foods contributed to 17.7%, 11.6%, 11.5% and 23.9% of the total daily intake of calories, protein, lipids, and carbohydrates, respectively. GFF were characterized by having a low protein content. Conclusions. Although the whole diet appeared close to WHO/FAO recommendations when calculated as average for the study group, 65% of participants consumed excess calories, proteins, lipids, and carbohydrates when calculations were made on individual basis. There was neither moderate-severe undernutrition nor overweight/obesity in the group studied. It is interesting that both the total diet quality and the nutritional status of the celiac patients assessed were better than those described in the general local population.

Enzyme therapy as a management tool for patients with celiac disease (CD) or gluten intolerance is gaining acceptance around the world. Gluten has multiple side effects and limitations of a gluten-free diet (GFD) in management of CD are evident and mainly related to the presence of hidden gluten or cross-contamination of meals in restaurants. The present paper discusses enzyme therapy with caricain, namely Gluteguard, in light of various approaches searching for a treatment or an effective management of CD. Regular users of the supplement Gluteguard report a high level of satisfaction with the product. This indicates that enzyme therapy based on caricain has its place as a safeguard when the gluten-free meals are prepared outside the control of the patients.

响应面法优化谷朊粉短肽酶法制备工艺研究

This study developed a cake recipe based on a flour mixture of cowpea and rice. Four formulations with different percentages of cowpea flour (CF) and rice flour (RF) (0% CF + 100% RF, 10% CF + 90% RF, 20% CF + 80% RF, 30% CF + 70% RF) were developed. Microbiological, physicochemical and sensory evaluations were performed. Tasters preferred the mix formulation containing 10% of cowpea and 90% of rice (p < 0.05), that revealed adequate physicochemical and microbiological characteristics. It is worth noticing the low lipid, high fiber, iron and zinc content, and gluten free characteristic of the developed product. The study also showed 91% of acceptance and 66% of purchase intention by the tasters. We conclude that the use of the flour mixture of cowpea and rice produced an innovative, nutritious product with good acceptance and technological potential that stimulates the production of family farming and, at the same time, increases consumption of rice and beans by the Brazilian population. Key words: Legumes, family farming, Vigna unguiculata, sensory evaluation.

O bolo é um produto que se destaca pela conveniência, porém pacientes fenilcetonúricos encontram dificuldades para consumir tais produtos, pois a maioria pode conter ingredientes com proteínas tais como ovos, albumina e derivados de soja que contribuem para os seus atributos sensoriais típicos. A substituição destes ingredientes pode causar perda do padrão de identidade reduzindo sua aceitação. O objetivo deste trabalho foi analisar as características sensoriais de três formulações de bolo do tipo muffin, isentos em sacarose, glúten e lactose e restrito em fenilalanina (Phe), contendo mucilagem de inhame (MI) e gel de Linhaça (GL). As formulações de bolos nas proporções MI/GL: 37,09/11,45 (MRF1); 30/10 (MRF2) e 30/20 (MRF3) foram submetidas aos testes de aceitação através da escala hedônica de nove pontos e intenção de compra através da escala de cinco pontos, ambas estruturadas. Não houve diferença significativa (p&gt; 0,05) para aroma, aparência e cor entre os bolos, mas as amostras com mais linhaça (MRF1 e MRF3) receberam notas significativamente maiores nos atributos sabor, textura e impressão global (p≤ 0,05). MRF3 com maior adição de MI e GL representa uma nova opção para os pacientes com fenilcetonúria, celíacos e intolerantes à lactose no mercado.

The association of celiac disease (CD) with various cognitive and behavioral symptoms has been reported, but findings are mixed and inconclusive. This prospective study aimed to evaluate whether elimination of gluten in children with newly diagnosed CD leads to improvement in cognitive and behavioral functioning particularly related to attention after 6 months of a gluten-free diet (GFD). Thirty-three patients completed the study. Parent ratings of child behavior and direct assessment of child intelligence and attentional characteristics were collected. Parent reported scores on the Child Behavior Checklist (CBCL) demonstrated improvement in somatic symptoms and attentional characteristics after 6 months of GFD. Between 6-33% of the patients showed improvement in the 4 different attentional characteristics evaluated by the Conners Continuous Performance Test (CPT3). We conclude that parent ratings support improvement in somatic symptoms and attentional characteristics in celiac patients once on a GFD for 6 months.

Grain physical characteristics of some Nigerian grown Rain fed wheat varieties along with proximate composition, flour extraction, wet and dry gluten, and baking quality of their flours were determined. Flours of the wheat cultivars were extracted with laboratory Brabender Quadrumat Senior mill and used for Bread baking by the straight dough method. Baking parameters and sensory evaluation using 9 point hedonic scale of bread baked from flours of the wheat cultivars were investigated. Data obtained from the study were statistically analyzed using Analysis of Variance ( ANOVA) and where differences existed, mean separated using Least Significant Difference (LSD) test, at a 5% level of probability (p<0.05). The results for physical characteristics showed that 1000-grain weight ranged from 27.80-38.10g. The grain length ranged from 5.57-6.32mm, the width ranged from 2.30-2. 56mm while the density of the entries ranged from 0.96-1. 36. Flour extraction rate of the wheat cultivars ranged generally from 68.8-79.3%. Wet and dry gluten contents ranged from 32.4-46.2% and 12.4-15.0% respectively. Moisture content differs significantly for all samples ranging between 8.4-13.3%. Crude protein, fat, fibre, ash and carbohydrate ranged from 13.9-16.9%, 1.3-1.9%, 0.3-0.9%, 0.4-0.8% and 70.1-73.6%, respectively. The bread characteristics evaluated for the Nigerian rain fed grown wheat showed good baking quality as the control except for loaf volume where the control had the highest volume. The result for sensory evaluation showed that all bread samples were rated good and accepted by panels. This shows that Nigerian grown wheat can perform well as the imported wheat in terms of bread quality.

It is unclear whether the timing of dietary gluten introduction is associated with the onset of celiac disease in children. As part of the open label

Novos ingredientes alimentícios têm sido pesquisados para satisfazer às exigências dos consumidores, buscando a obtenção de produtos com qualidade sensorial e nutricional associada a benefícios para a saúde. Nesse sentido, o presente trabalho teve por objetivo a utilização de biomassa de banana verde, alfarroba e chia como ingredientes na formulação de brownie isento de glúten e lactose. Assim, foi utilizado um planejamento experimental fatorial 22, com duas variáveis, concentração de chia e chocolate de alfarroba, obtendo quatro formulações. Foi aplicada uma pesquisa de mercado, a fim de conhecer o possível público consumidor e das formulações foram avaliados os parâmetros de cor, utilizando sistema CIE L*a*b*, textura, com o auxílio de um texturômetro avaliando a maciez por compressão e análise sensorial, através da escala hedônica. Por meio da pesquisa de mercado verificou-se que o perfil do público consumidor do produto proposto foi satisfatório, onde 77,3% dos participantes se mostraram favoráveis ao seu consumo. A textura foi semelhante em todas as formulações (p≤0,05), variando de 8,80 a 9,26 N. Avaliando os dados obtidos para cor, foi possível verificar que as amostras se apresentaram escuras com base na luminosidade (L*) e para a* e b* nas regiões de vermelho e amarelo, combinação esta que resulta na coloração marrom. Os resultados da análise sensorial indicaram que não houve diferença significativa (p≤0,05) para nenhum dos atributos avaliados (cor, sabor, aroma, textura e aparência global), e foi obtido um ótimo índice de aceitação, superior a 70%.

Introduction: It is common for celiac disease (CD) patients on a gluten-free diet to accidentally consume gluten that can cause symptomatic distress and histologic damage. We present an algorithm to relate the quantity of gluten intake to the severity of episodic symptoms for abdominal pain, bloating and tiredness in CD patients. Methods: This analysis employs a model based on data from the CeliAction study for latiglutenase (ALV003-1221; NCT01917630). A previously estimated average daily quantity of gluten consumed by these trial patients along with the data for frequency and severity of the symptoms for abdominal pain, bloating, and tiredness allowed us to estimate the relationship between episodic inadvertent gluten ingestion and symptom severity. Results: The CD trial patients were previously estimated to consume a mean of 354 mg/day. From the study data, these patients experienced at least one symptom (of six possible) almost every day (6.13/week) and on average experienced 2-3 different symptoms per symptom event. The most common severity (on a 1-5 scale) was 2 for abdominal pain and 3 for bloating and tiredness corresponding to 1.1, 0.9, and 0.7 g gluten consumed per event. The frequency that a severe symptom (4 or 5) occurs during a symptomatic event equates to about 10%, 27%, and 33% for abdominal pain, bloating, and tiredness and correlates to 2.1, 1.2, and 1.0 g gluten consumed per event, respectively. Conclusions: This model suggests that the quantity of ingested gluten varies per event type and likely includes periodic gluten exposures of substantial quantity.

To date the only efficient treatment of celiac disease is a lifelong gluten-free diet (GFD), which involves relevant lifestyle changes. Numerous methods measure adherence to GFD, but none is completely reliable. The aim of the study was to compare three frequently used methods to measure adherence to GFD and study factors that influence adherence to GFD. Eighty-one celiac patients 15 years or older, on GFD were evaluated by dietitian interview, a Celiac Dietary Adherence Test (CDAT) and blood antitransglutaminase antibodies (tTG). Factors influencing adherence were assessed by an ad-hoc questionnaire following WHO criteria. Adherent and non-adherent patients were classified in the same category in 44.4% of cases (n=36), (non-adherent=35.8% and adherent= 8.6%). In general, methods identified better non-adherent than adherent individuals. Among the 5 realms defined by WHO, when tTG (positive/negative) defined adherence, logistic regression identified ten significant variables (information about disease, income, education, cost of gluten-free products, eating in restaurants, time on GFD, symptoms at diagnosis, number of symptoms at time of diagnosis, other chronic diseases present, allergy/food intolerance plus a chronic disease and CD). Using the interview as reference, two variables were significant (self-perception of knowledge of the GFD, and presence of gastrointestinal symptoms when gluten is consumed). Results illustrate the difficulties of measuring both adherence to GFD and the factors that influences it. Further studies should explore new markers able to measure the amount of gluten necessary to activate autoantibodies production and the time they take to stop their production once the patient stops gluten ingestion.

Gluten free products are essential for people who suffer from coeliac disease or have a more generic gluten intolerance. In both instances people are forced to resort to consuming gluten free (GF) foods. We carried out two online surveys to gauge the sentiments from people purchasing GF produce, and we carried out two retail observation studies. These studies were carried out in 2015 and repeated again 2019. Bread was the most commonly purchased GF product, but also the most complained about GF product, both from a quality and a price point of view. These sentiments did not change much from 2015 to 2019. One clear set of trends was that people purchased less specialty flour and raising agent when comparing 2019 to 2015, and they did less home-baking over the same period. Furthermore, the decrease in home-baking coincided with a relative increase in satisfaction in the quality of GF products. With regards to observations made across 11 supermarkets, we observed an overall increase in the number of GF line items, with the budget supermarkets offering a very small selection of produce labelled as GF in 2019 only. Our research shows that the relative cost of GF items increased from 2015 to 2019, with the average price ratio of GF food to non-GF foods rising from 3.2 to 4.1 across all UK supermarkets. Ultimately, GF produce cost significantly more compared to similar, gluten-containing foods, while many of the GF products, especially GF breads, still underperform when it comes to the perceived quality and value for money.

O uso de amido resistente em novos produtos vem aumentando devido aos benefícios à saúde associado ao consumo de fibras. Entretanto, sua utilização em produtos, como massas alimentícias, é limitada por enfraquecer a rede de glúten. Uma possibilidade para solucionar este problema é a adição da enzima transglutaminase. O objetivo deste estudo foi avaliar a influência da adição de amido resistente (AR) e de transglutaminase (TG) nas características de cozimento, textura, cor e na solubilidade de proteínas de espaguete, através de um delineamento composto central rotacional de duas variáveis independentes (x1 = AR, 0 a 20 %; x2 = TG, 0,2 a 1,0 %). As principais variáveis dependentes estudadas foram: amido resistente, cor instrumental, características de cozimento e de textura e solubilidade de proteínas. Através da Metodologia de Superfície de Resposta analisou-se os resultados que demonstraram que AR e TG apresentaram influência na qualidade dos produtos, sendo estatisticamente significativas (p&lt;0,10) para cor, tempo ótimo de cozimento, aumento de peso, aumento de volume, elasticidade e teor de amido resistente. A luminosidade (L*) foi maior com o aumento de AR e TG. Maiores teores de AR diminuem o tempo de cozimento e a elasticidade. Dentre as variáveis independentes, AR apresentou maior efeito sobre as variáveis dependentes estudadas. O ponto otimizado (0,70 de desejabilidade) necessita do uso de 18,65 % de amido resistente, resultando em um espaguete com apelo de fonte de fibra alimentar, pois contêm mais de 2,5 g de fibra alimentar, por porção, no produto pronto para o consumo.

Cardiac manifestations of celiac disease has been poorly described in literature though some studies have emphasized on correlation of ischemic heart disease, atrial fibrillation and dilated cardiomyopathy with celiac disease. We describe a patient with celiac disease associated cardiomyopathy whose cardiac function improved substantially after treatment with a gluten-free diet. A young lady of 35 years age was admitted with complaints of chronic diarrhea, vomiting, significant weight loss, dizziness and chronic iron deficiency anemia since last 3 months. Physical examination revealed tachycardia, tachypnoea and hypotension requiring multiple high dose inotropic support. She had pallor, skin changes and pedal edema suggestive of malabsorption. Investigations revealed iron deficiency anemia, high bilirubin and transaminases, prothrombin time, low albumin and elevated tissue trasglutaminase antibody. Echocardiography showed global hypokinesia with a left ventricular ejection fraction of 20%. Diagnosis of celiac disease made on clinic features, serology and biopsy finding of subtotal villous atrophy, crypt hyperplasia, and increased intraepithelial lymphocytes. She was kept on gluten free diet and on intravenous steroids for acute celiac crises and celiac related cardiomyopathy as patient had severe diarrhea, hypocalcaemia, weight loss, hypoproteinemia and hypotension. Patient improved within 48 hours of steroid with discontinuation of inotropes. She was discharged with gluten free diet and follow up after 6 months showed near normalization of all biochemical abnormalities and ejection fraction of 55%. Cardiomyopathy associated with celiac disease and celiac crisis is a serious and potentially lethal condition. However, with early diagnosis and treatment with a gluten free diet, and steroids cardiomyopathy in patients with celiac disease may be completely reversible.

Celiac disease (CD) is an autoimmune condition that occurs in genetically predisposed people where the ingestion of gluten produces damage in the small intestine. The treatment accepted until now is a strict gluten free diet. This implies the need for novel or adjuvant treatments, in addition to the standard of care. The present study aimed to assess the effect of gold nanoparticles phytosynthesized with Cornus mas extract (AuCM) compared to Cornus mas extract (CM) and luteolin (LT) on Caco-2 cells, exposed or not to gliadin. Ultraviolet-visible spectroscopy and transmission electron microscopy were used for the characterization of AuCM. Measured cellular outcomes included oxidative stress markers (malondialdehyde level, catalase and superoxide dismutase activities), inflammatory response and cellular signaling and transcription factors involved in apoptosis (NFκB, pNFκB, NOS2, TNF-α, TRAIL, Bax, Bcl-2, p53). The internalization of gold nanoparticles in cells was evidenced by transmission electron microscopy (TEM). The gliadin administration induced oxidative stress, improved the activity of antioxidants enzymes, increased NOS2 and NFκB expressions and reduced pNFκB/NFκB ratio. In addition, gliadin enhanced TRAIL and Bcl-2 levels and reduced p53 expression in Caco-2 cells. The pretreatment with AuCM, CM extract and LT diminished oxidative stress and reduced NOS2 activity. AuCM and CM treatment amplified the expression of p53 and pNFκB/NFκB ratio and diminished Bcl-2, NFκB and pNFκB, especially AuCM. The results obtained confirmed that AuCM mitigate some of gliadin effects on Caco-2 cells through modulation of oxidative stress and inflammation.

The market need for good quality gluten-free (GF) bakery products is in focus, due the increasing number of people with Celiac Disease (CD), Non-Celiac Gluten Sensitivity (NCGS) and the growing popularity of following GF diet as a trend. However scientific knowledge of the technically challenging GF bread making is growing, data regarding consumer market needs, opinions, trends and issues are insufficient. The present study was aimed to evaluate the consumer’s acceptance of available GF breads and their satisfaction. The data of the study reveal that approximately half of the people following GF diet have other different food related health problems parallel with CD or NCGS. The present study shows, that 70.8% of the asked consumers are dissatisfied with GF breads due their texture and taste, and for home baking consumers usually mix 2-3 or even more different GF flours, as they are displeased with the quality of the available mixes on their own. Overall, the most relevant problem for the consumers is the particularly higher price of the GF flours and breads.