What is gluten
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TLDR
The objective was to discuss the biochemical and functional properties of the gluten proteins, including structure, sources, and dietary intakes, and play a key role in determining the rheological dough properties.Abstract:
Gluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Similar storage proteins exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” The objective was to discuss the biochemical and functional properties of the gluten proteins, including structure, sources, and dietary intakes. Literature was reviewed from food science and nutrition journals. The gluten protein networks vary because of different components and sizes, and variability caused by genotype, growing conditions, and technological processes. The structures and interactions of this matrix contribute to the unique properties of gluten. The resulting functions are essential to determining the dough quality of bread and other baked products. Gluten is heat stable and has the capacity to act as a binding and extending agent and is commonly used as an additive in processed foods for improved texture, moisture retention, and flavor. Gliadin contains peptide sequences that are highly resistant to gastric, pancreatic, and intestinal proteolytic digestion in the gastrointestinal tract. The average daily gluten intake in a Western diet is thought to be 5–20 g/day and has been implicated in several disorders. Gluten containing grains (wheat, rye, barley, and oats) are important staple foods. Gluten is among the most complex protein networks and plays a key role in determining the rheological dough properties.read more
Citations
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Technological performance of formaldehyde-free adhesive alternatives for particleboard industry
Pia Solt,Johannes Konnerth,Wolfgang Gindl-Altmutter,Wolfgang Kantner,Johann Moser,Roland Mitter,Hendrikus W. G. van Herwijnen +6 more
TL;DR: In this article, a critical appraisal of formaldehyde-free adhesive systems for particulate wood composites production has been presented, which includes both synthetic and renewable-based adhesives.
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Thyroid-Gut-Axis: How Does the Microbiota Influence Thyroid Function?
TL;DR: A literature research was performed to examine the interplay between gut microbiota and thyroid disorders that should be considered when treating patients suffering from thyroid diseases and Supplementation of probiotics showed beneficial effects on thyroid hormones and thyroid function in general.
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Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them.
Natasha Sharma,Simran Bhatia,Venkatesh Chunduri,Satveer Kaur,Saloni Sharma,Payal Kapoor,Anita Kumari,Monika Garg +7 more
TL;DR: Following a life-long gluten-free diet by celiac disease and non-celiac gluten-sensitivity patients is very challenging as none of wheat cultivar or related species stands safe for consumption.
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Association of gluten intake during the first 5 years of life with incidence of celiac disease autoimmunity and celiac disease among children at increased risk
Carin Andrén Aronsson,Hye-Seung Lee,Elin M. Hard af Segerstad,Ulla Uusitalo,Jimin Yang,Sibylle Koletzko,Edwin Liu,Kalle Kurppa,Polly J. Bingley,Jorma Toppari,Jorma Toppari,Anette-G. Ziegler,Jin-Xiong She,William Hagopian,Marian Rewers,Beena Akolkar,Jeffrey P. Krischer,Suvi M. Virtanen,Suvi M. Virtanen,Jill M. Norris,Daniel Agardh +20 more
TL;DR: The Environmental Determinants of Diabetes in the Young (TEDDY), a prospective observational birth cohort study designed to identify environmental triggers of type 1 diabetes and celiac disease, were followed up at 6 clinical centers in Finland, Germany, Sweden, and the United States.
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Gluten-related disorders: Celiac disease, wheat allergy, and nonceliac gluten sensitivity
TL;DR: In the present review, the most recent advances in the immunopathology, diagnostic biomarkers and susceptibility determinants of gluten-related diseases are summarized and discussed and an updated overview of the new potential therapies that are currently underway for the treatment of wheat-related disorders is provided.
References
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Chemistry of gluten proteins
TL;DR: Non-covalent bonds such as hydrogen bonds, ionic bonds and hydrophobic bonds are important for the aggregation of gliadins and glutenins and implicate structure and physical properties of dough.
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Genetics of Wheat Storage Proteins and the Effect of Allelic Variation on Bread-Making Quality
TL;DR: This paper presents a meta-analyses of the HMW Subunit Genes for Gliadin and Glutenin and their relationships with those for f3-Gliadins (GIi-2) and minor Gene Loci (Gli-l).
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Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4
Yvonne Junker,Sebastian Zeissig,Seong-Jun Kim,Donatella Barisani,Donatella Barisani,Herbert Wieser,Daniel A. Leffler,Victor F. Zevallos,Towia A. Libermann,Simon T. Dillon,Tobias L. Freitag,Tobias L. Freitag,Ciaran P. Kelly,Detlef Schuppan,Detlef Schuppan +14 more
TL;DR: Pest resistance molecules, α-amylase/trypsin inhibitors from wheat, activate innate immune cells through engagement of TLR4 to elicit inflammatory responses in the intestine.
Journal Article
The Lancet: saturday 11 November 1989
Frédérique Spyratos,Jean-Paul Brouillet,Annick Defrenne,Kamel Hacène,Jacques Rouëssé,Thierry Maudelonde,M. Brunet,Catherine Andrieu,Andree Desplaces,Henri Rochefort +9 more
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Comprehensive, Quantitative Mapping of T Cell Epitopes in Gluten in Celiac Disease
Jason A. Tye-Din,Jessica Anne Stewart,James Dromey,Tim Beissbarth,David A. van Heel,Arthur S. Tatham,Kate Henderson,Stuart I. Mannering,Carmen Gianfrani,Derek P. Jewell,Adrian V. S. Hill,James McCluskey,Jamie Rossjohn,Robert P. Anderson,Robert P. Anderson +14 more
TL;DR: The discovery that a small number of peptides can elicit the disease in patients suggests that a similar approach may be successful in humans as well, and a detailed molecular understanding of the peptides driving the immune response in celiac disease is required.