Gluten Sensitivity Research Articles

Prospects for the use of probiotic microorganisms in the production of fermented buckwheat-based products

Relevance. The market segment for products based on plant-based ingredients continues to gain momentum. Protecting health and reducing the environmental burden are the most important driving forces for consumers to buy plant-based products. About 1% of the world’s population suffers from diagnosed celiac disease. Around 13% of the population exhibits symptoms of non-celiac gluten sensitivity. Thus, the production of gluten-free food products, including fermented ones, is becoming increasingly important.Methods. The technological parameters for producing buckwheat dispersion and its quality indicators were assessed. The analysis of the process of acid accumulation during fermentation by microorganisms Lactobacillus, Bifidobacterium, Propionibacterium, and Streptococcus was carried out. Data on the dynamics of microbial biomass accumulation during fermentation were obtained, and the influence of selected starter cultures on the antioxidant properties of fermented dispersions during storage was studied. The impact of chosen strains on organoleptic characteristics was determined, and the dependence of the viscosity of fermented samples on the shear rate was studied.Results. Buckwheat dispersion is a suitable medium for the production of fermented drinks. The duration of fermentation ranged from 5 to 9 hours. The most intense acid accumulation process is observed when S. thermophilus is used for 5 hours. The maximum increase in biomass is achieved with L. bulgaricus, L. acidophilus AT-41, and B. bifidum. Probiotic microorganisms provide stable levels of antioxidant activity during storage. The samples fermented with S. thermophilus, B. bifidum, P. shermanii KM-186, and L. bulgaricus were the most viscous. The most outstanding organoleptic preference was given to samples with L. acidophilus 57S, S. thermophilus, and L. bulgaricus.

Sensory Symptoms without Structural Pathology in Patients with Gluten Sensitivity.

The patients were selected from the gluten neurology clinic based at the Royal Hallamshire Hospital, Sheffield, UK, on the basis of sensory symptoms but normal neuroaxis imaging and peripheral nerve evaluation. A total of 30 patients were identified with a mean age at presentation of 47 years. The prevalence of enteropathy was 78%. The sensory disturbance was characterised by tingling at 50%, numbness at 27%, pain at 20%, burning at 13% and "buzzing" feeling at 7%. The distribution of the sensory symptoms included hands and feet in 27% of the patients, torso in 27%, legs only in 23%, face in 17% and arms only in 10%. For five patients, the sensory disturbance was migratory and affected different parts of the body at any given time. After the introduction of a gluten-free diet, 77% of patients noted significant improvement in their sensory symptoms. In one-third of the patients, there was a complete resolution of the sensory symptoms. Unexplained sensory symptoms can be seen in patients with gluten sensitivity and respond to strict adherence to a gluten-free diet.

High Fat Diet-Wheat Gliadin Interaction and its Implication for Obesity and Celiac Disease Onset: In Vivo Studies.

The intestinal immune system plays a crucial role in obesity and insulin resistance. An altered intestinal immunity is associated with changes to the gut microbiota, barrier function, and tolerance to luminal antigens. Lipid metabolism and its unbalance can also contribute to acute and chronic inflammation in different conditions. In celiac disease (CD), the serum phospholipid profile in infants who developed CD is dramatically different when compared to that of infants at risk of CD not developing the disease. In a mouse model of gluten sensitivity, oral wheat gliadin challenge in connection with inhibition of the metabolism of arachidonic acid, an omega-6 polyunsaturated fatty acid, specifically induces the enteropathy. Recent evidence suggests that gluten may play a role also for development of life-style related diseases in populations on a high fat diet (HFD). However, the mechanisms behind these effects are not yet understood. Exploratory studies in mice feed HFD show that wheat gliadin consumption affects glucose and lipid metabolic homeostasis, alters the gut microbiota, and the immune cell profile in liver.

Are gluten-free products healthy for non-celiac consumers? How the perception of well-being moderates gluten-free addiction

Gluten-free products are showing an acceleration in assortment and sales growth. Nevertheless, these data should be read considering that a minimal share of the population is allergic or intolerant to gluten compared to the market share of gluten-free products. This study aims to understand why non-gluten-sensitive consumers purchase and consume gluten-free products. Through a survey, we seek to explore how the perception of well-being can contribute to the desire for gluten-free products among these consumers, potentially leading to an addiction to such products. A sample of 182 Italian consumers with no disease, such as Celiac Disease, Gluten Sensitivity, or Dermatitis Herpetiformis, was surveyed online. The empirical results of the Structural Equation Model highlight that the purchase of gluten-free products is based solely on hedonistic-emotional psychological motivations. Furthermore, care for well-being positively moderates the intention-addiction relationship leading healthy consumers to be addicted to gluten-free products. Medical studies have highlighted problems with the consumption of gluten-free products by healthy individuals. However, results evidence a growing trend among the population to consume gluten-free products for psychological and well-being reasons. These findings sparked a debate on the topic and raised important considerations for operators and policymakers.

Recent advancements in the sensors for food analysis to detect gluten: A mini-review [2019–2023]

People with celiac disease or gluten sensitivity may experience an immune reaction to the protein called gluten, which is present in wheat, barley, and rye. A strict gluten-free diet is the sole cure for these ailments. There are chances of food fraud about the claim of being gluten-free food items. As a result, there is a rising need for trustworthy and precise ways to identify gluten. There are many methods to detect gluten in food samples viz., enzyme-linked immunosorbent assay 11ELISA: Enzyme-linked immunosorbent assay Surface plasmon resonance (SPR), Electrochemical sensors, Fluorescence-based sensors, etc. The use of sensors is one of the most promising methods for gluten detection. For detecting gluten, a variety of sensors, including optical, electrochemical, and biosensors, have been developed with different limits of detection and sensitivity. The present review reports the recent advancements (2019–2023) in the development of sensors for gluten detection in food. We may conclude that sensitivity and limit of detection are not related to the type of sensor used (aptamer or antibody-based), however, there are advancements, with the year, on the simplicity of the material used like paper-based sensors and paradigm shift to reagent free sensors by the spectral analysis. Also, recent work shows the potential of IoT-based studies for gluten detection.

Early detection of celiac disease through its common symptoms using machine learning algorithms

Celiac disease is a common systemic immune-mediated disease caused by an abnormal immune response to gluten proteins, a protein found in grains such as wheat, barley, and rye. The only effective treatment for celiac disease is a lifelong gluten-free diet. This disease has spread worldwide, and its prevalence in the general population is estimated at 1% worldwide. Celiac disease is highly heritable, and its pathogenesis involves gluten antigens presented on the surface of HLA complexes, mainly haplotypes DQ2 and DQ8. However, even if the genetic predisposition shown by these haplotypes is known to be obligatory for celiac disease, it is not sufficient to explain the overall predisposition to the disease. The first step to diagnosing the disease is usually based on serological tests and small bowel biopsy, but due to non-standard serological tests and inappropriate biopsies, the diagnosis of celiac disease is difficult. In addition, the onset of celiac disease includes a wide range of symptoms, which makes early diagnosis of celiac disease very important and vital to prevent long-term complications of these annoying symptoms. For this reason, considering the importance of early diagnosis of this disease, our goal in this study was to apply several machine learning algorithms to train several models and test their performance in predicting celiac disease based on common features and symptoms. This study was conducted on 50 suspected celiac disease samples with an average age of 32 years. 70% of the samples were positive for the disease, and the remaining 30% were negative. The 10-fold cross-validation method was used for training the model. Finally, by using a metaclassifier and the majority vote of all 5 models, including K-Nearest Neighbor, Support Vector Machine, Naive Bayes, Decision Tree, and Random Forest, we were able to achieve an accuracy of 0.8, recall of 0.88, precision of 1, and f-measure of 0.88. The most important features were identified to optimize the prediction performance. The 5 most important features were age, gluten sensitivity, chronic diarrhea, abdominal pain, and lactose intolerance.

THE MOST COMMON DISORDERS OF THE INTESTINE-BRAIN AXIS IN PATIENTS WITH GLUTEN-DEPENDENT DISEASES ON THE BACKGROUND OF MEDICAL NUTRITION AND THE POSSIBILITY OF THEIR CORRECTION

Background. At least 20% of people with celiac disease (CD) continue to experience symptoms during a gluten-free diet (GFD). Other estimates indicate that more than one-third of individuals with celiac disease have symptoms similar to those seen in disorders of gut-brain interaction (particularly irritable bowel syndrome (IBS) or functional dyspepsia). Similarly, approximately 25% of individuals with non-celiac gluten sensitivity (NCGS) continue to have unexplained complaints during a GFD.
 Aim: To investigate and evaluate the potential correction of IBS-like symptoms in patients with celiac disease and NCGS adhering to a GFD using a probiotic.
 Materials and Methods. The study included 42 adult participants, of whom 22 (52.38%) had celiac disease, and 20 (47.62%) had NCGS. Patient surveys, using the Irritable Bowel Syndrome Severity Scoring System (IBS-SSS), were conducted in April-May 2023 before and after the administration of a multi-strain probiotic containing Lactobacillus plantarum CECT7484, Lactobacillus plantarum CECT7485, Pediococcus acidilactici CECT7483 - at least 3x10⁹ CFU. The duration of the probiotic treatment was 30 days. The data obtained were processed using the "Statistica 10.0" software package.
 Results. After a 30-day course of probiotic intake, a significant reduction in the severity of IBS-like symptoms (p=0.00005) was observed in the majority of patients with gluten-sensitive pathology according to the IBS-SSS questionnaire: symptom reduction was noted in 29 patients (69%), no change in condition in 7 patients (17%), worsening of the condition and increased severity of complaints in 6 patients (14%). The severity of IBS-like symptoms determined the treatment response: in patients with IBS and more pronounced symptoms, the probiotic showed significantly greater effectiveness, particularly in cases with pronounced complaints (bloating, constipation, diarrhea, abdominal pain) (p=0.009376) and in moderate cases (p=0.000379). The probiotic most effectively influenced bloating in both patient groups (p=0.003699).
 Conclusion. The combination of two strains of Lactobacillus plantarum (CECT7484 and CECT7485) and one strain of Pediococcus acidilactici (CECT7483) can be effectively used to correct IBS-like complaints in patients with celiac disease and NCGS who have complaints despite adhering to a GFD.

Assessment of quality of life in patients with celiac disease and non-celiac gluten sensitivity on a gluten-free diet before and during the war in Ukraine

the necessity of adhering to a gluten-free diet for individuals with celiac disease and non-celiac gluten sensitivity is a significant factor affecting their well-being. They experience social, economic, and medical (due to the absence of alternative treatment methods) pressures. The aim of the study was to investigate and compare the quality of life and adherence to a gluten-free diet among patients with celiac disease and non-celiac gluten sensitivity in Ukraine before and during full-scale invasion. The study included 24 adult participants, 15 with celiac disease and 9 with non-celiac gluten sensitivity. Demographic data (age and gender) and clinical characteristics of patients, symptoms, and monitoring of IgA antibodies (tTG-IgA) to determine disease activity were collected at the time of enrollment in the study. All participants were asked to complete the Celiac Disease Quality of Life Measure (CD-QoL) questionnaire, which helps assess the impact of celiac disease and adherence to a gluten-free diet on a person's quality of life. Additionally, the quality of adherence to a gluten-free diet was assessed using the Biagi questionnaire. This study showed that patients with celiac disease and non-celiac gluten sensitivity in Ukraine have a low quality of life on a gluten-free diet according to the CD-QoL questionnaire. The average total CD-QoL score was 68.54 ±2.5. In detail, the score for disphoria subscale was 15.7 ±0.5, the score for food restrictions subscale was 30.3 ±1.3, the score for health concern subscale was 17.3 ± 0.8, and the score for treatment ineffectiveness subscale was 5.3 ±0.4. There was no statistically significant difference observed in dependence between men and women, patients with celiac disease and non-celiac gluten sensitivity, patients older and younger than 35 years, patients with positive and negative tTG-IgA antibodies, migrants and non-migrants, and based on the duration of following a gluten-free diet (p>0.05). However, it is worth noting that there is a trend towards better quality of life in male patients compared to female subjects (p = 0.07, Table 2). Also, a trend towards higher CD-QoL scores was observed in patients younger than 35 years compared to those older than 35 years (p = 0.06) and in patients with positive tTG-IgA antibodies compared to those with negative tTG-IgA antibodies (p = 0.07). In our opinion, this difference could become significant with the involvement of a larger number of study subjects. When comparing the CD-QoL questionnaire results before the full-scale invasion in Ukraine and during the war, a significant decrease in the quality of life according to the CD-QoL scale during the conflict period was found (p=0.000001). Considering these results, we believe that the CD-QoL questionnaire should be used in clinical practice to assess the quality of life of patients with celiac disease and non-celiac gluten sensitivity. This allows identifying factors that need to be addressed to improve adherence to a gluten-free diet and identifying aspects that require psychological support if necessary. The war has negatively affected the quality of life of patients with gluten-related disorders. In particular, we believe that patients over 35 years of age and patients who do not adhere well to a gluten-free diet require additional attention..

Gluten sensitivity based on HLA genotyping in patients with epilepsy in a tertiary hospital in Malaysia

AbstractIntroductionGluten sensitivity (GS) is present in approximately 1% of the Malaysian population (Yap et al., PLoS One, 10, 2015, e0121908). GS is associated with several neurological conditions including epilepsy. Individuals with GS often exhibit a genetic predisposition associated with human leukocyte antigens (HLA) (Cecilio & Bonatto, Arq Bras Cir Dig, 28, 2015, 183). The purpose of this study was to investigate the prevalence of GS based on HLA genotyping in patients with epilepsy (PWE).MethodIn total, 50 PWE and 50 controls were recruited. DNA was extracted from the venous blood samples and genotyped for HLA‐DQ2.2, DQ2.5, DQ7 and DQ 8. In this study, GS was diagnosed if any subject showed positive for one or more of the HLA‐DQ alleles. The type of epilepsy and number of antiseizure medication (ASM) used were recorded.ResultsOnly 2 alleles (HLA‐DQ 2.2 & HLA‐DQ8) were detected among 46 out of 100 subjects. 18 PWE and 19 controls were positive for HLA‐DQ8 (p = 0.836). 9 of the PWE, but no controls were positive for HLA‐DQ 2.2 (p = 0.003). 8 of these 9 PWE who were positive for HLA‐DQ 2.2 were also positive for HLA‐DQ8 (double positive), and these patients required multiple ASM for seizure control (p = 0.006).ConclusionHLA‐DQ2.2 was seen highly prevalent in PWE. The double positives required more than one ASM for seizure control postulating malabsorption of ASM in these individuals. These findings suggest that HLA‐DQ genotyping may be a valuable additional test in PWE especially in those needing more than one ASM. Prescribing gluten‐free diet (GFD) to PWE with GS may potentially be an additional measure to achieve seizure control.

Effect of a Gluten-Free Diet on Whole Gut Transit Time in Celiac Disease (CD) and Non-Celiac Gluten Sensitivity (NCGS) Patients: A Study Using the Wireless Motility Capsule (WMC).

Background: This study explores the impact of a gluten-free diet (GFD) on regional gastrointestinal (GI) transit times in individuals with celiac disease (CD) and non-celiac gluten sensitivity (NCGS). While a GFD is established for managing CD and wheat allergy, its effects on NCGS remain controversial due to inconclusive evidence. Methods: Utilizing a wireless motility and pH capsule (WMC) to assess regional (measurements of gastric, small bowel, and colonic transit times) and whole gut transit, newly diagnosed CD (n = 12) and NCGS (n = 12) patients underwent evaluations at baseline and 4 weeks after having a GFD. Results: At baseline conditions, individuals diagnosed with CD exhibited prolonged colonic and intestinal transit times when compared to those with NCGS (p < 0.05). Following a 4-week GFD, CD patients experienced significant reductions in both intestinal and colonic transit times, along with enhanced small intestine contractility. NCGS individuals showed improvements in intestinal transit time and contractility with a GFD, although the colon exhibited no discernible effect. The GFD did not significantly impact intragastric, intestinal, or colonic pH. Conclusions: This study, employing WMC for the first time, provides novel insights into the positive effects of a GFD on intestinal and colonic transit, as well as contractility, in CD patients, and to a lesser extent, in those with NCGS.

Cerebellar degeneration in gluten ataxia is linked to microglial activation.

Gluten sensitivity has long been recognized exclusively for its gastrointestinal involvement; however, more recent research provides evidence for the existence of neurological manifestations that can appear in combination with or independent of the small bowel manifestations. Amongst all neurological manifestations of gluten sensitivity, gluten ataxia is the most commonly occurring one, accounting for up to 40% of cases of idiopathic sporadic ataxia. However, despite its prevalence, its neuropathological basis is still poorly defined. Here, we provide a neuropathological characterization of gluten ataxia and compare the presence of neuroinflammatory markers glial fibrillary acidic protein, ionized calcium-binding adaptor molecule 1, major histocompatibility complex II and cluster of differentiation 68 in the central nervous system of four gluten ataxia cases to five ataxia controls and seven neurologically healthy controls. Our results demonstrate that severe cerebellar atrophy, cluster of differentiation 20+ and cluster of differentiation 8+ lymphocytic infiltration in the cerebellar grey and white matter and a significant upregulation of microglial immune activation in the cerebellar granular layer, molecular layer and cerebellar white matter are features of gluten ataxia, providing evidence for the involvement of both cellular and humoral immune-mediated processes in gluten ataxia pathogenesis.

Gluten-related disorders: wheat allergy and non-celiac gluten sensitivity

Gluten-related disorders have gradually turned into an epidemiologically significant phenomenon, attracting the attention of the scientific community. Although they have specific pathogenetic pathways, they present with similar clinical manifestations, which makes their differential diagnosis challenging. The review presents current data on wheat allergy and non-celiac gluten sensitivity. Although wheat allergy is clearly defined by clinical forms and the diagnosis is based on specific diagnostic criteria, the diagnosis of non-celiac gluten sensitivity, on the contrary, can be considered only after excluding celiac disease and wheat allergy. This article describes a practical methodological approach to studying differences in the clinical presentation and diagnosis of gluten-dependent diseases.

A22 INVESTIGATING THE EFFECTS OF DIET TRIGGER DISCLOSURE ON BEHAVIOUR IN IRRITABLE BOWEL SYNDROME (IBS) PATIENTS WITH PERCEIVED GLUTEN SENSITIVITY

Abstract Background Patients with self-perceived gluten sensitivity often undergo double-blinded, placebo-controlled (DBPC) challenge studies to determine whether gluten or wheat trigger their symptoms. However, it is unknown whether the result disclosure impacts patients’ beliefs and dietary choices. Aims To evaluate the impact of disclosing results of DBPC challenge with gluten and wheat on beliefs and dietary choices in IBS patients who adopt a gluten-free diet (GFD). Methods We conducted a DBPC crossover trial in 28 adult IBS patients (Rome IV) who previously reported improvement of symptoms while on a GFD. Patients were on a GFD throughout the study and were challenged for 7 days with whole wheat, purified gluten, and nocebo (gluten-free flour) added to low-FODMAP cereal bars, followed by 2-week washouts. Genetic predisposition to celiac disease and anti-gliadin IgG (AGA) were assessed. At least 6 months after the study completion, patients were contacted to assess their current diet, dietary beliefs, and symptoms prior to disclosing their study results. We assessed the same outcomes one month later. Statistical comparisons used paired Wilcoxon signed rank tests. Results The DBPC study showed similar proportions of participants reacting to wheat, gluten, and nocebo challenge, with greater symptoms after wheat compared to baseline (P&amp;lt;0.05). AGA IgG were present in 8% (2/25) and celiac disease-related genes in 80% (20/25) of patients. Out of 28 participants, 26 completed the pre-disclosure and 25 completed post-disclosure follow-up. All participants (N=26) believed that at least one challenge triggered their symptoms: whole wheat N=22, pure gluten N=23, nocebo N=2. Prior to disclosure, 17 participants continued while 9 abandoned the GFD; none changed their diet post-disclosure. Reasons to stay on the GFD included belief in its efficacy (N=16) and better quality of life (N=15), while reasons for abandoning included difficulty to adhere to the GFD and its cost (N=6) and losing belief in its efficacy (N=3). IBS symptoms did not change pre- vs. post-disclosure. Participants not reacting to wheat or gluten challenge expressed slightly lower median belief in GFD efficacy pre- vs. post-disclosure (80%, IQR [64%, 97%] vs 71%, IQR [48%, 78%]; P=0.03; Figure 1). Those worsening after wheat or gluten did not change their beliefs. Conclusions Although most IBS patients with self-perceived gluten sensitivity had celiac disease predisposition, only some reacted to gluten or wheat. Furthermore, after disclosing the study results, all participants maintained their dietary habits avoiding gluten, thus suggestive of strong central mechanisms underlying their symptoms. Figure 1. Belief in GFD efficacy pre- vs. post-disclosure of study results. Funding Agencies CIHRSociety for the Study of Celiac Disease, Nestle

Optimization of a gluten-free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.

Gluten-free bakery products are the definitive solution for people with celiac disease and gluten sensitivity. In this study, the production of gluten-free sponge cake was optimized using a mixture design methodology. Effects of the amount of ingredients, including quinoa (Chenopodium quinoa) (6-10 g), oleaster (Eleagnus Angustifolia) (1-2 g), and pumpkin powder (Cucurbita moschata) (1-4 g) on the physicochemical characteristics and sensory qualities (color, flavor, cutability, texture, appearance, and overall acceptability) of cakes were investigated. Significant regression models that explained the effects of different amounts of flour on all response variables were determined. The proposed model in this study had high and (adj). Therefore, the model was approved for fitting information. Finally, a gluten-free sponge cake recipe was formulated using 1 g of oleaster flour, 1 g of pumpkin, and 10 g of quinoa flour to achieve the desired sensory quality.

Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours

AbstractPearl millet (Pennisetum glaucum (L.) R. Br.) is a gluten‐free cereal with potential use in food security and human nutrition; however, it is still relatively unknown by the food industry and by most consumers. In order to evaluate the impact of processing on the nutritional and technological characteristics of pearl millet flours, three different processing methods (decortication, sprouting, and extrusion) were studied. The effects of processing methods on the particle size distribution, proximate composition, mineral content, bulk density, water absorption index, water solubility index (WSI), and pasting properties (rapid visco analyzer) on the flours were evaluated and compared with whole raw flour. The whole raw flour showed particles size of 355 μm, 62.5% carbohydrate, 12.0% protein, 5.6% lipid, 8.2% dietary fiber, and 1.7% ash. Decorticated flour presented decrease in mineral, dietary fiber, and protein content. The extruded flour presented the highest WSI and the lowest lipid content and paste viscosity, whereas sprouted flour showed low setback, paste viscosity, phytate content, and high protein and dietary fiber content. Decorticated and sprouted flour presented the highest luminosity, whereas extruded flours the smallest L*. The increasing color difference (ΔE*) between raw pearl millet and processed flours was sprouted &lt; decorticated &lt; extruded. The production of millet flour should be encouraged for various food applications, especially in Brazil, which has a large cultivated area of this cereal used only for animal feed and an expanding gluten‐free market.Practical applicationsThe impact of pre‐processing methods on millet grains drives its application in the food industry. All processed flours have the potential to be used as a gluten‐free ingredient for celiacs, people with non‐celiac gluten sensitivity, and for food‐style adepts. The extruded flour has the potential to be used in the development of soups, powder drink, snacks, and breakfast cereal, whereas the sprouted flour can be used in frozen and bakery products. The decorticated flour could be explored as a substitute in different food preparations, such as biscuits, pastas, and breads.

Optimisation of an Industrial Optical Sorter of Legumes for Gluten-Free Production Using Hyperspectral Imaging Techniques

The market demand for gluten-free food is increasing due to the growing gluten sensitivity and coeliac disease (CD) in the population. The market requires grass-free cereals to produce gluten-free food. This requires sorting methods that guarantee the perfect separation of gluten contaminants from the legumes. The objective of the research was the development of an optical sorting system based on hyperspectral image processing, capable of identifying the spectral characteristics of the products under investigation to obtain a statistical classifier capable of enabling the total elimination of contaminants. The construction of the statistical classifier yielded excellent results, with a 100% correct classification rate of the contaminants. Tests conducted subsequently on an industrial optical sorter validated the result of the preliminary tests. In fact, the application of the developed classifier was able to correctly select the contaminants from the mass of legumes with a correct classification percentage of 100%. A small proportion of legumes was misclassified as contaminants, but this did not affect the scope of the work. Further studies will aim to reduce even this small share of waste with investigations into optimising the seed transport systems of the optical sorter.

Adverse Food Reactions in Inflammatory Bowel Disease: State of the Art and Future Perspectives.

Limited knowledge is available about the relationship between food allergies or intolerances and inflammatory bowel disease (IBD). Clinicians frequently encounter patients who report food allergies or intolerances, and gastroenterologists struggle distinguishing between patients with organic disorders and those with functional disorders, which the patients themselves may associate with specific dietary components. This task becomes even more arduous when managing patients with significant underlying organic conditions, like IBD. The aim of this review is to summarize and emphasize any actual associations between food allergies and intolerances and inflammatory diseases, such as ulcerative colitis and Crohn's disease. Through a narrative disceptation of the current literature, we highlight the increased prevalence of various food intolerances, including lactose, fructose, histamine, nickel, and non-celiac gluten sensitivity, in individuals with IBD. Additionally, we explore the association between increased epithelial barrier permeability in IBD and the development of food sensitization. By doing so, we aim to enhance clinicians' awareness of the nutritional management of patients with IBD when facing complaints or evidence of food allergies or intolerances.

Effect of expectation of gluten intake on non-coeliac gluten sensitivity.

Effect of expectation of gluten intake on non-coeliac gluten sensitivity.

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan.

This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.

Peasant vs. Industrial durum wheat pasta: Impact of each processing step on protein solubility and digestibility

Some people with Non-Coeliac Gluten (or Wheat) Sensitivity (NCGS) declare that they can consume peasant pasta without the usual inconvenience they experience after eating industrial pasta. The main differences between peasant and industrial pasta lie in the varieties used (old vs. modern), and the production chain (grain milling, semolina hydration and mixing, extrusion or lamination, drying and packaging). Yet, the varieties, the material and the method used by the peasants and by the industrial sector to make pasta differ at each stage. The impact of each of these stages was analyzed on protein quantity and quality from semolina to cooked pasta. Grown in the same conditions, the old variety (cv. Bidi 17) used by farmers contained much more protein than the modern variety (cv. Anvergur) recommended by industry and its pasta was better-digested in-vitro. Focusing on cooked pasta, milling had a great impact on not easily soluble proteins (DTE-soluble proteins): pasta made from stone-milled grains (peasant method) had less DTE-soluble proteins than pasta made from roller-milled grains (industrial method) and a higher amount of in-vitro digested proteins. The mixing and extrusion step mainly affected the easily soluble proteins (SDS-soluble proteins). The amount of such proteins was greater for farmer cooked pasta (non-monitored extrusion) than for industrial ones (monitored extrusion). Concerning the drying step, the proportion of SDS-soluble proteins was higher for the pasta dried at low temperature (peasant method), compared to high temperature (industrial method). Thus, the observation that peasant cooked pasta would be more digestible than industrial pasta seems to be due mainly to variety (61%), to a lesser extent to grinding on a stone-mill (22%) and extrusion on non-monitored conditions (16%) and finally a little (1%) to drying at low temperature and therefore longer.