The Role of Domestication and Breeding on Gluten Intolerance
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Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers. -
White Paper : the Current State of Scientific Knowledge About Gluten
White Paper : The Current State of Scientific Knowledge about Gluten April 27, 2018 Table of Contents Introduction .......................................................................................................................................... 2 1. Gluten—A Complex Group of Cereal Proteins ............................................................................. 4 1.1 Definition .................................................................................................................................... 4 1.2 Protein Classification in Gluten-containing Cereals .................................................................. 4 1.3 Gluten-containing Cereals in the Food Industry ........................................................................ 6 1.4 Gluten-free Replacements .......................................................................................................... 6 1.5 Effects of Processing on Gluten Proteins ................................................................................... 6 2. Gluten-related Disorders .............................................................................................................. 8 2.1 Celiac Disease .............................................................................................................................. 8 2.2 Dermatitis Herpetiformis............................................................................................................ 9 2.3 Gluten Ataxia ............................................................................................................................. -
Classification of Wheat Varieties Grown in the United States in 1949
Technical Bulletin No. 1083 March 1954 /' Classification of Wheat Varieties Grown in the United States in 1949 By B. B. BAYLES Principal Agronomist and J. ALLEN CLARK Senior Agronomist Field Crops Research Bran~h United States Department of Agriculture, Washingtc'll, D. C. For gale by the Superintendent of Documents, WaehinMlon 25, D. C. • Price 70 cent. 66 TECHNICAL BULLETIN 1083, U. S. DEPT. OF AGRICULTURE to strong; spike apically awnleted, fusi Distribution.-Estimated area in 1949, form, middense to dense, inclined; glumes 452,427 acres (fig. 32). glabrous, white with black stripes, mid long, wide; shoulders wide, oblique to LOFTHOUSE square; beaks mid wide, obtuse, 0.5 mm. long; awnlets 3 to 10 mm. long, some Description.-Plant winter habit mid tim,;s incurved; kernels red, midlong, se:;tson, midtall; ste:n white,. midstrong; semlhard, ovate; germ midsized· crease s~lke awnleted, fusIform, mlddense, in midwide, middeep; cheeks rounded; brush cllped_; glumes glabrous, white, midlong, midsized, midlong. ml~wlde; should~rs wanting to narrow, History.-Kanqueen (C. 1. 12762) was oblIque; beaks WIde, obtuse, 1 mm. long; developed by Earl G. Clark, the farmer awnlets several, 5 to 30 mill. long; wheat breeder of Sedgwick, Kans., and kernels red, mic_llon.g, sof~, ovate; germ first offered for sale in the fall of 1949. small; crease mldwlde, mlddeep; cheeks It was sold in small lots in all sections usually angular; brush small, midlong. of Kansas. There is some confusion as to the VIGO identity of this variety. It frequently has been referred to as white-kerneled Description.-Plant' winter habit, mid and often is confused with the Kofod variety. -
Celiac Disease – National Concerns
84 Celiac disease – national concerns CELIAC DISEASE - NATIONAL CONCERNS R. Siminiuc Technical University of Moldova INTRODUCTION in the Mother and Child Health prevalence of celiac disease is 1:670, and the number of diagnosed Coeliac disease is a pathology caused by persons is just a part of the top of iceberg. Presently, permanent intolerance to gluten, a lipoprotein the only treatment for celiac disease is life-long substance composed of two types of protein glutelin adherence to a strict gluten-free diet: Untreated and prolamin. Gluten is contained in essential celiac disease puts patients at risk for serious quantities in: wheat, barley, rye and other cereals, complications. that’s why is present in many common alimentary foods such as bread, biscuits, pasta and more. Normally, the nutrients in food are absorbed 2. CONCERNS VIS-A VIS OF into the bloodstream through the cells on the villi. COELIAC DISEASE When the villi become atrophied, there is less surface area for nutrient absorption, and a condition Developing functional foods which, in known as malabsorption results. Consequences of addition to nutrients has good specific actions malabsorption include vitamin and mineral to human body is one of priority directions of deficiencies, osteoporosis and other problems [1]. development in science and food technology. Preventive and therapeutic role of food is 1. PREVALENCE OF COELIAC currently of great importance in the developed DISEASE world with high research potential. In European countries are based and work celiac associations and specialized centers, where Currently there an increasing incidence of patients and interested persons may receive celiac disease , which reaches an average 1% of the information for symptomatic, prevention, treatment population, being highest in the following countries: of this disease, which actually consists of a gluten Irland-1:122, USA-1:133, Sarawi (located in West free diet. -
Gluten Free Grains
Gluten-free Grains A demand-and-supply analysis of prospects for the Australian health grains industry A report for the Rural Industries Research and Development Corporation by Grant Vinning and Greg McMahon Asian Markets Research Pty Ltd September 2006 RIRDC publication no. 05/011 RIRDC project no. AMR–10A © 2006 Rural Industries Research and Development Corporation All rights reserved ISBN 1 74151 110 0 ISSN 1440-6845 Gluten-free Grains: a demand-and-supply analysis of prospects for the Australian grains industry Publication no. 05/011 Project no. AMR–10A The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable industries. The information should not be relied upon for the purpose of a particular matter. Specialist and/or appropriate legal advice should be obtained before any action or decision is taken on the basis of any material in this document. The Commonwealth of Australia, the Rural Industries Research and Development Corporation, and the authors or contributors do not assume liability of any kind whatsoever resulting from any person’s use of or reliance on the content of this document. This publication is copyright. However, RIRDC encourages wide dissemination of its research results, providing the Corporation is clearly acknowledged. For any inquiries concerning reproduction, telephone the Publications Manager on 02 6272 3186. Researcher contact details Grant Vinning Greg McMahon Asian Markets Research Asian Markets Research 22 Kersley Road 22 Kersley Road KENMORE QLD 4069 KENMORE QLD 4069 Phone: 07 3378 0042 Phone: 07 3378 0042 Email: [email protected] Email: [email protected] In submitting this report, the researchers have agreed to RIRDC publishing this material in its edited form. -
Antioxidant Peptides and Biodegradable Films Derived from Barley Proteins
University of Alberta Antioxidant Peptides and Biodegradable Films Derived from Barley Proteins by Yichen Xia A thesis submitted to the Faculty of Graduate Studies and Research in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Technology Department of Agricultural, Food and Nutritional Science ©Yichen Xia Spring 2012 Edmonton, Alberta Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission Abstract Barley protein derived antioxidant peptides and biodegradable /edible films have been successfully prepared. Alcalase hydrolyzed barley glutelin demonstrated significantly higher antioxidant capacity than those treated by flavourzyme in · 2+ radical scavenging capacity (O2 ¯/OH˙), Fe -chelating effect and reducing power assays. The alcalase hydrolysates (AH) was separated using ultra-filtration and reversed-phase chromatography, and assessment of the fractions indicated that the molecular size, hydrophobicity and amino acid composition of AH all contributed to their activity. Final peptides sequences were identified using LC-MS/MS. Hydrolyzed barley glutelin is a potential source of antioxidant peptides for food and nutraceutical applications. -
Corn Gluten. Tion of This Ingredient As Generally Rec- Ognized As Safe (GRAS) As a Direct (A) Corn Gluten (CAS Reg
Food and Drug Administration, HHS § 184.1323 (1) The ingredient is used as a curing § 184.1322 Wheat gluten. and pickling agent as defined in (a) Wheat gluten (CAS Reg. No. 8002– § 170.3(o)(5) of this chapter, leavening 80–0) is the principal protein compo- agent as defined in § 170.3(o)(17) of this nent of wheat and consists mainly of chapter; pH control agent as defined in gliadin and glutenin. Wheat gluten is § 170.3(o)(23) of this chapter; and obtained by hydrating wheat flour and sequestrant as defined in § 170.3(o)(26) of mechanically working the sticky mass this chapter. to separate the wheat gluten from the (2) The ingredient is used at levels starch and other flour components. not to exceed current good manufac- Vital gluten is dried gluten that has re- turing practice. tained its elastic properties. (d) Prior sanctions for this ingredient (b) The ingredient must be of a pu- different from the uses established in rity suitable for its intended use. this section do not exist or have been (c) In accordance with § 184.1(b)(1), waived. the ingredient is used in food with no [51 FR 33896, Sept. 24, 1986] limitation other than current good manufacturing practice. The affirma- § 184.1321 Corn gluten. tion of this ingredient as generally rec- ognized as safe (GRAS) as a direct (a) Corn gluten (CAS Reg. No. 66071– human food ingredient is based upon 96–3), also known as corn gluten meal, the following current good manufac- is the principal protein component of turing practice conditions of use: corn endosperm. -
Knowledge and Perceptions of a Gluten-Free Diet: a Mixed-Methods Approach
Knowledge and Perceptions of a Gluten-Free Diet: A Mixed-Methods Approach A thesis presented to the faculty of the College of Health Sciences and Professions of Ohio University In partial fulfillment of the requirements for the degree Master of Science Hannah E. Johnson August 2017 © 2017 Hannah E. Johnson. All Rights Reserved. 2 This thesis titled Knowledge and Perceptions of a Gluten-Free Diet: A Mixed-Methods Approach by HANNAH E. JOHNSON has been approved for the School of Applied Health Sciences and Wellness and the College of Health Sciences and Professions by Robert G. Brannan Associate Professor of Food and Nutrition Sciences Randy Leite Dean, College of Health Sciences and Professions 3 Abstract JOHNSON, HANNAH E., M.S., August 2017, Food and Nutrition Sciences Knowledge and Perceptions of a Gluten-Free Diet: A Mixed-Methods Approach Director of Thesis: Robert G. Brannan The practice of gluten-free diets is on the rise, yet many people are still unaware of what gluten is and how it functions in food. It is important that food and nutrition professionals are knowledgeable on this topic due to the prevalence of gluten-related disorders and the popularity of gluten-free as a fad diet. The purpose of this research was to use a mixed methods approach using qualitative and quantitative methods to obtain and evaluate knowledge and perceptions of a gluten-free diet from future and current food and nutrition professionals. In the first phase of the research, a laboratory questionnaire was administered to assess students enrolled in the Food Science course on their knowledge of gluten. -
Extraction and Structure Studies on Corn Glutelin Proteinsl
Purchased by Agricultural Research Service, 2 5 U.S. Department of Agricu Iture, for official use. Reprinted from CEREAL CHEMISTRY, Sept. 1970, Volume 47: Number 5 Published by The American Association of Cereal Chemists, Inc. 1821 University Avenue, 81. Paul, Minnesota 55104 Extraction and Structure Studies on Corn Glutelin Proteins l H. C. NIELSEN, J. W. PAULlS, C. JAMES, and J. S. WALL, Northern Regional Research Laboratory, Peoria, Illinois ABSTRACT Various methods were compared for isolating glutelin from the glutelin-starch residue remaining after extraction of salt-soluble and alcohol-soluble proteins from corn endosperm. Glutelin was prepared best by removing starch from the residue either by extraction with 90% dimethyl sulfoxide or by digestion with alpha-amylase. Either procedure yielded glutelin as a residue which was insoluble in even the most potent protein solvents and only became soluble upon disulfide cleavage. Its insolubility and its high cystine content indicate that glutelin is present in corn endosperm in the form of a three-dimensional disulfide cross--linked network. Electrophoresis of the peptide subunits of disulfide-cleaved glutelin shows a range of mobilities between that of zein and the salt-soluble proteins of corn endosperm. Sodium hydroxide (0.1M) extracted almost all the glutelin from the glutelin-starch residue but degraded the protein, as shown by its diffu se electrophoretic pattern and by loss of cystine and lysine. Aqueous 2-chloroethanol extracted only 30% of the glutelin from the glutelin-starch residue, and gel electrophoresis and amino acid analysis showed that the protein was contaminated with zein. Glutelin is classically defined as the protein of corn endosperm extractable with dilute NaOH after albumins, globulins, and zein have been separated out. -
Isolation and Characterization of Gluten Protein Types from Wheat, Rye, Barley and Oats for Use As Reference Materials
RESEARCH ARTICLE Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials Kathrin Schalk, Barbara Lexhaller, Peter Koehler, Katharina Anne Scherf* Deutsche Forschungsanstalt fuÈr Lebensmittelchemie, Leibniz Institut, Freising, Germany * [email protected] a1111111111 a1111111111 a1111111111 Abstract a1111111111 a1111111111 Gluten proteins from wheat, rye, barley and, in rare cases, oats, are responsible for trigger- ing hypersensitivity reactions such as celiac disease, non-celiac gluten sensitivity and wheat allergy. Well-defined reference materials (RM) are essential for clinical studies, diag- nostics, elucidation of disease mechanisms and food analyses to ensure the safety of glu- OPEN ACCESS ten-free foods. Various RM are currently used, but a thorough characterization of the gluten source, content and composition is often missing. However, this characterization is essential Citation: Schalk K, Lexhaller B, Koehler P, Scherf KA (2017) Isolation and characterization of gluten due to the complexity and heterogeneity of gluten to avoid ambiguous results caused by dif- protein types from wheat, rye, barley and oats for ferences in the RM used. A comprehensive strategy to isolate gluten protein fractions and use as reference materials. PLoS ONE 12(2): gluten protein types (GPT) from wheat, rye, barley and oat flours was developed to obtain e0172819. doi:10.1371/journal.pone.0172819 well-defined RM for clinical assays and gluten-free compliance testing. All isolated -
The Relative Ripening Rate of the Grain and Straw of Ten Varieties Of
The relative ripening rate of the grain and straw of ten varieties of oats by Frank C Petr A THESIS Submitted to the Graduate Faculty in partial fulfillment of the requirements for the degree of Master of Science in Agronomy Montana State University © Copyright by Frank C Petr (1952) Abstract: Ten varieties of oats were compared for rapidity of dessication of the straw following maturity of the grain at Bozeman in 1951. Moisture content of the grain and straw was determined at nine consecutive 3-day intervals commencing 30 days after the heading date of each variety. The oat varieties were assigned maturity ratings of early, midearly, midseason, midlate, and late on the basis of heading date. The moisture content of the straw decreased slowly at successive stages and remained relatively high for all varieties throughout the experiment. No significantr differences in straw moisture at the final harvest were evident between varieties. The moisture content of the grain receded rapidly in all the varieties during the first four 3-day intervals. During the 24 days between the first and final harvest of each variety the grain moisture decreased from an average of 43.2 percent to 17.0 percent. The developmental period of the kernel apparently was shorter in Maganski 044 than in the other varieties in the test as indicated by the tendency of the grain to start dessicating in a shorter time after heading. Differential shattering resulting from hail was observed. Mission and Aberystwyth S84 were most resistant. Mission apparently derived its shatter resistance from its Markton parent, which was. -
Why Serious Bakers Have Mother Issues Andrea Strong
Why Serious Bakers Have Mother Issues Andrea Strong A sourdough starter, also known as a "mother." [Photograph: Shutterstock] They came from all over Europe—a village in Poland, a farm in Tuscany, a town in Bordeaux. They were carried across the continent, and trekked from the Old Country to the New World. There were arrests and clashes with the police. But through a combination of luck and love, they arrived in New York City where they now work quietly, often in the small hours of the morning. Not many people have even seen them; just a modest, elite group of artisans truly know them intimately. The bakers know their mothers, and these are their stories. But, wait, perhaps I should clarify. These aren't their actual mothers, as in the women who gave birth to them, who raised them, who are now, undoubtedly, the subject of therapy for one 45- minute hour per week. No, no. These are their "mothers"—also known as madre, seed, chef, and levain. Natural yeasts starters destined for some of the world's best sourdough breads, typically born of a combination of apples, grapes, and honey, left to ferment on a warm windowsill and grow a frosting of wild yeast and Lactobacillus bacteria. Yup, those mothers. [Photograph: Vicky Wasik] Mind you, starters do share qualities often associated with matriarchs (...and pets)—they often inspire love-hate relationships marked by serious dependency. Unlike commercial yeast, which requires little more than sugar and warm water to activate, mothers are needy. They demand regular feedings of flour and water in order to produce the organic acids, alcohols, and carbon dioxide necessary to make bread do that cool thing it does: rise.