Subject(s)
Anaphylaxis , Humans , Anaphylaxis/diagnosis , Anaphylaxis/etiology , Allergens , Avena/adverse effects , Skin Tests , EatingABSTRACT
INTRODUCTION AND OBJECTIVES: Wheat and cereal grains have a broad range of cross-reactivity, but the clinical relevance of this cross-reactivity is uncertain. This study aimed to evaluate clinical and in vitro cross-reactivity with barley, oat, and Job's tears among wheat-allergic patients. MATERIALS AND METHODS: Patients aged 5 to 15 years with IgE-mediated wheat allergy were enrolled. Skin prick test (SPT) and specific IgE (sIgE) to wheat, barley, and oat, and SPT to Job's tears were performed. Oral food challenge (OFC) was conducted if the SPT was ≤5â¯mm in size and there was no history of anaphylaxis to each grain. Profiles of sIgE bound allergens of wheat, barley, and oat, and inhibition ELISA of IgE binding to barley and oat with wheat were performed. RESULTS: Ten patients with a median age of 8 years were enrolled. Nine of those patients had a history of wheat anaphylaxis. The median SPT size and sIgE level to wheat was 7.3â¯mm and 146.5 kUA/l, respectively. The cross-reactivity rate for barley, oat, and Job's tears was 60.0%, 33.3%, and 20.0%, respectively. Significantly larger SPT size and higher sIgE level were observed in patients with positive cross-reactivity to barley and oat when compared to patients without cross-reactivity. Barley and oat extracts inhibited 59% and 16% of sIgE bound to wheat gliadins and glutenins, respectively. CONCLUSION: The cross-reactivity rate was quite low for oat and Job's tears compared to that of barley; therefore, avoidance of all cereal grains may be unnecessary in patients with severe wheat allergy.
Subject(s)
Allergens/immunology , Edible Grain/adverse effects , Wheat Hypersensitivity/immunology , Adolescent , Allergens/administration & dosage , Avena/adverse effects , Avena/immunology , Child , Child, Preschool , Coix/adverse effects , Coix/immunology , Cross Reactions , Edible Grain/immunology , Female , Hordeum/adverse effects , Hordeum/immunology , Humans , Immunoglobulin E/blood , Immunoglobulin E/immunology , Male , Severity of Illness Index , Skin Tests/statistics & numerical data , Thailand , Triticum/adverse effects , Triticum/immunology , Wheat Hypersensitivity/blood , Wheat Hypersensitivity/diagnosis , Wheat Hypersensitivity/diet therapyABSTRACT
No disponible
Subject(s)
Humans , Male , Adolescent , Middle Aged , Food Hypersensitivity/diagnosis , Avena/adverse effects , Anaphylaxis/etiologyABSTRACT
A therapeutic gluten-free diet often has nutritional limitations. Nutritional qualities such as high protein content, the presence of biologically active and beneficial substances (fiber, beta-glucans, polyunsaturated fatty acids, essential amino acids, antioxidants, vitamins, and minerals), and tolerance by the majority of celiac patients make oat popular for use in gluten-free diet. The health risk of long-time consumption of oat by celiac patients is a matter of debate. The introduction of oat into the diet is only recommended for celiac patients in remission. Furthermore, not every variety of oat is also appropriate for a gluten-free diet. The risk of sensitization and an adverse immunologically mediated reaction is a real threat in some celiac patients. Several unsolved issues still exist which include the following: (1) determination of the susceptibility markers for the subgroup of celiac patients who are at risk because they do not tolerate dietary oat, (2) identification of suitable varieties of oat and estimating the safe dose of oat for the diet, and (3) optimization of methods for detecting the gliadin contamination in raw oat used in a gluten-free diet.
Subject(s)
Avena , Celiac Disease/diet therapy , Diet, Gluten-Free , Edible Grain , Avena/adverse effects , Avena/classification , Avena/immunology , Celiac Disease/diagnosis , Celiac Disease/immunology , Clinical Decision-Making , Diet, Gluten-Free/adverse effects , Edible Grain/adverse effects , Edible Grain/classification , Edible Grain/immunology , Food Contamination , Gliadin/adverse effects , Gliadin/immunology , Humans , Nutritive Value , Patient Selection , Recommended Dietary Allowances , Risk AssessmentABSTRACT
Inclusion of oats in a gluten-free (GF) diet can provide whole grain nutritional benefits to celiac disease (CD) patients, but there has been debate regarding oat safety for these individuals. This is because of conflicting research findings, with inconsistencies attributed to varying CD subject's sensitivities to "pure" oats. Clinical trials to date have assumed oats provided to subjects to be lightly contaminated, if at all. This assumption is challenged here since oat's propensity to be "kernel" contaminated with gluten sources like wheat and barley has recently been shown to significantly complicate confirmation of a GF state. We therefore hypothesize that clinical studies may have inadvertently provided pill-like gluten kernels intermittently to study subjects, leading to adverse outcomes that could potentially explain inconsistencies between study conclusions. To test this theory, potential gluten contamination of oats used in a cross-section of 12 important oat feeding studies has been estimated, done according to descriptions of oats used, published contamination rates for various oat types, and study oat dosages. Expected gluten exposures were found to be at levels to elicit clinical effects in a large portion of CD patients, correlating with observed clinical reaction rates in those studies (P value = .0006). Estimated gluten doses were found insufficient, however, to affect morphological outcomes, whereas only 1 study had 1 case. Our analysis provides a new perspective with which to view oat safety study conclusions and justifies new clinical trials using today's higher-purity GF oats to settle the oat safety for CD patient debate.
Subject(s)
Avena/chemistry , Celiac Disease/diet therapy , Diet, Gluten-Free , Food Contamination , Glutens , Whole Grains/chemistry , Adult , Avena/adverse effects , Child , Female , Glutens/administration & dosage , Glutens/adverse effects , Humans , Male , Seeds , Whole Grains/adverse effectsABSTRACT
OBJECTIVE: Papaya and oats are natural food and used in traditional medicine in many parts of the world. Papaya has a high content of enzymes supporting digestive function. Oats are a source of minerals, beta-glucan fibres, immunmodulatory and antiinflammatory probiotic substances. Caricol®-Gastro combines both constituents, it was designed as vegan organic preparation for intestinal inflammatory diseases. We performed a randomized, double blind placebo controlled clinical trial to investigate the potential of Caricol®-Gastro as add on therapy in patients with diagnosed chronic gastritis. METHODS: 60 Patients with endoscopically confirmed mild chronic disease were recruited. A structured interview documented the baseline data. Then the patients were allocated to the verum or placebo group by handing out a numbered study package with the study substance for the daily intake at home. A single dose was 20 g, taken twice per day. After 30 days the participants were interviewed again. RESULTS: After the intake phase the disease related symptoms were found improved in both groups, indicating a strong placebo effect. However, the pain load reduction in the Caricol®-Gastro group was significantly larger (p=0.048). DISCUSSION: Due to the inherent biological activities of ingredients of papaya and of oats and their known effects (anti-inflammatory, epithelial integrity), the observed beneficial effects may be owed to the constituents synergisms to reduce chronic inflammation. We conclude, that the regular intake is a safe add on therapeutic option for patients with chronic gastritis to support standard medical care.
Subject(s)
Avena , Carica , Dietary Supplements , Gastritis/complications , Gastritis/prevention & control , Pain/etiology , Pain/prevention & control , Probiotics/therapeutic use , Adolescent , Adult , Aged , Avena/adverse effects , Carica/adverse effects , Chronic Disease , Dietary Supplements/adverse effects , Double-Blind Method , Endpoint Determination , Female , Humans , Male , Middle Aged , Pain Measurement/drug effects , Quality of Life , Young AdultABSTRACT
OBJECTIVE: To evaluate the long-term validity and safety of pure oats in the treatment of children with celiac disease. STUDY DESIGN: This noninferiority clinical trial used a double-blind, placebo-controlled, crossover design extended over 15 months. Three hundred six children with a biopsy-proven diagnosis of celiac disease on a gluten-free diet for ≥2 years were randomly assigned to eat specifically prepared gluten-free food containing an age-dependent amount (15-40 g) of either placebo or purified nonreactive varieties of oats for 2 consecutive 6-month periods separated by washout standard gluten-free diet for 3 months. Clinical (body mass index, Gastrointestinal Symptoms Rating Scale score), serologic (IgA antitransglutaminase antibodies, and IgA anti-avenin antibodies), and intestinal permeability data were measured at baseline, and after 6, 9, and 15 months. Direct treatment effect was evaluated by a nonparametric approach using medians (95% CI) as summary statistic. RESULTS: After the exclusion of 129 patients who dropped out, the cohort included 177 children (79 in the oats-placebo and 98 in the placebo-oats group; median, 0.004; 95% CI, -0.0002 to 0.0089). Direct treatment effect was not statistically significant for clinical, serologic, and intestinal permeability variables (body mass index: median, -0.5; 95% CI, -0.12 to 0.00; Gastrointestinal Symptoms Rating Scale score: median, 0; 95% CI, -2.5 to 0.00; IgA antitransglutaminase antibodies: median, -0.02; 95% CI, -0.25 to 0.23; IgA anti-avenin antibodies: median, -0.0002; 95% CI, -0.0007 to 0.0003; intestinal permeability test: median, 0.004; 95% CI, -0.0002 to 0.0089). CONCLUSIONS: Pure nonreactive oat products are a safe dietary choice in the treatment of children with celiac disease. TRIAL REGISTRATION: ClinicalTrials.gov: NCT00808301.
Subject(s)
Avena/adverse effects , Celiac Disease/diet therapy , Celiac Disease/immunology , Child , Cross-Over Studies , Diet, Gluten-Free , Double-Blind Method , Female , Humans , Intestinal Mucosa/immunology , MaleABSTRACT
BACKGROUND & AIMS: Patients with celiac disease should maintain a gluten-free diet (GFD), excluding wheat, rye, and barley. Oats might increase the nutritional value of a GFD, but their inclusion is controversial. We performed a systematic review and meta-analysis to evaluate the safety of oats as part of a GFD in patients with celiac disease. METHODS: We searched the Cochrane Central Register of Controlled Trials, MEDLINE, and EMBASE databases for clinical trials and observational studies of the effects of including oats in GFD of patients with celiac disease. The studies reported patients' symptoms, results from serology tests, and findings from histologic analyses. We used the GRADE approach to assess the quality of evidence. RESULTS: We identified 433 studies; 28 were eligible for analysis. Of these, 6 were randomized and 2 were not randomized controlled trials comprising a total of 661 patients-the remaining studies were observational. All randomized controlled trials used pure/uncontaminated oats. Oat consumption for 12 months did not affect symptoms (standardized mean difference: reduction in symptom scores in patients who did and did not consume oats, -0.22; 95% CI, -0.56 to 0.13; P = .22), histologic scores (relative risk for histologic findings in patients who consumed oats, 0.24; 95% CI, 0.01-4.8; P = .35), intraepithelial lymphocyte counts (standardized mean difference, 0.21; 95% CI, reduction of 1.44 to increase in 1.86), or results from serologic tests. Subgroup analyses of adults vs children did not reveal differences. The overall quality of evidence was low. CONCLUSIONS: In a systematic review and meta-analysis, we found no evidence that addition of oats to a GFD affects symptoms, histology, immunity, or serologic features of patients with celiac disease. However, there were few studies for many endpoints, as well as limited geographic distribution and low quality of evidence. Rigorous double-blind, placebo-controlled, randomized controlled trials, using commonly available oats sourced from different regions, are needed.
Subject(s)
Avena/adverse effects , Celiac Disease/diet therapy , Diet, Gluten-Free/methods , Adult , Celiac Disease/blood , Celiac Disease/pathology , Child , Female , Humans , Male , Non-Randomized Controlled Trials as Topic , Observational Studies as Topic , Randomized Controlled Trials as Topic , Treatment OutcomeABSTRACT
Objective and Conclusion: Uncertainty still exists about the use of oats and wheat starch as part of a gluten-free diet in patients with celiac disease (CD). This review should help to clarify the issues at hand. Whereas uncontaminated (from gluten/gliadin) oats and oats from cultivars not containing celiac-activating sequences of proline and glutamine can be used without risk of intestinal damage, wheat starch should not be used, unless it is free of gluten-that is, deglutinized-because even small amounts of gluten over time are able to induce small intestinal mucosal damage.
Subject(s)
Avena/chemistry , Celiac Disease/diet therapy , Starch , Triticum/chemistry , Avena/adverse effects , Diet, Gluten-Free , Food Contamination , Gliadin/chemistry , Glutamine , Glutens/adverse effects , Glutens/chemistry , Humans , Prolamins , Proline , Triticum/adverse effectsABSTRACT
The question about recommending pure, noncontaminated oats as part of the gluten-free diet of patients with celiac disease remains controversial. This might be due to gluten cross contamination and to the possible immunogenicity of some oat cultivars. In view of this controversy, a review of the scientific literature was conducted to highlight the latest findings published between 2008 and 2014 to examine the current knowledge on oats safety and celiac disease in Europe and North America. Results showed that regular oats consumed in Canada are largely contaminated. Overall, the consumption of pure oats has been generally considered to be safe for adults and children. However, it appears that some oat cultivars may trigger an immune response in sensitive individuals. Therefore, further long-term studies on the impact of consumption of oats identifying the cultivar(s) constitute an important step forward for drawing final recommendations. Furthermore, a closer and more accurate monitoring of the dietary intake of noncontaminated oats would be paramount to better determine what its actual contribution in the gluten-free diet of adults and children with celiac disease are in order to draw sound recommendations on the safety of pure oats as part of the gluten-free diet.
Subject(s)
Avena/chemistry , Avena/immunology , Celiac Disease/diet therapy , Diet, Gluten-Free , Glutens/analysis , Avena/adverse effects , Canada , Food Contamination , HumansABSTRACT
This paper provides an overview of the latest scientific data related to the safety of uncontaminated oats (<20 ppm of gluten) in the diet of individuals with celiac disease (CD). It updates the previous Health Canada position posted on the Health Canada website in 2007 and a related paper published in 2009. It considers a number of recent studies published between January 2008 and January 2015. While recognizing that a few people with celiac disease seem to be clinically intolerant to oats, this review concludes that oats uncontaminated by gluten-containing cereals (wheat, rye, and barley) can be safely ingested by most patients with celiac disease and that there is no conclusive evidence that the consumption of uncontaminated or specially produced oats containing no greater than 20 ppm gluten by patients with celiac disease should be limited to a specific daily amount. However, individuals with CD should observe a stabilization phase before introducing uncontaminated oats to the gluten-free diet (GFD). Oats uncontaminated with gluten should only be introduced after all symptoms of celiac disease have resolved and the individual has been on a GFD for a minimum of 6 months. Long-term regular medical follow-up of these patients is recommended but this is no different recommendation to celiac individuals on a GFD without oats.
Subject(s)
Avena , Celiac Disease/diet therapy , Diet, Gluten-Free , Avena/adverse effects , Avena/chemistry , Avena/immunology , Canada , Food Contamination , Glutens/analysis , Humans , Practice Guidelines as TopicSubject(s)
Allergens , Anaphylaxis/immunology , Avena/adverse effects , Dietary Proteins/adverse effects , Food Hypersensitivity/immunology , Plant Proteins/adverse effects , Serpins/adverse effects , Aged , Anaphylaxis/blood , Anaphylaxis/diagnosis , Avena/immunology , Biomarkers/blood , Dietary Proteins/immunology , Food Hypersensitivity/blood , Food Hypersensitivity/diagnosis , Humans , Immunoglobulin E/blood , Intradermal Tests , Male , Molecular Weight , Plant Proteins/immunology , Serpins/immunologyABSTRACT
BACKGROUND: The aim of this study was to compare the biochemical and immunochemical properties of avenins in some special oat raw materials and additionally the possibility of using them as a raw material for the gluten-free bakery products. METHODS: The compared oat raw materials were - oat flakes, commercial oat flours (including gluten-free oat flour) and residual oat flour, which is by-product of ß-glucan preparation. Biochemical characteristic included amino acid compositions and SDS-PAGE profiles of extracted avenins. The immunochemical reactivity with polyclonal anti-gluten and monoclonal anti-gliadin antibodies was evaluated qualitatively and quantitatively by immunoblotting and ELISA methods. Additionally, experimental bakery products made of examined raw materials were assessed according to their suitability for the celiac patients' diet. RESULTS: The highest protein content was measured in the ß-glucan preparation "Betaven" and gluten-free oat flour. Proteins of all materials are rich in glutamic and aspartic acid, leucine and arginine. Proportions of amino acids in avenins extracted from most of oat raw materials are similar, excluding gluten-free oat flour, which has a very low avenin content and proportions of individual amino acids are different. The SDS-PAGE protein pattern consisted of proteins with molecular weight of about 25-35 kDa. Polyclonal anti-gluten anti-body recognized all protein fractions of molecular weight higher than 20 kDa. Quantitative ELISA analysis shows that the majority of samples has a gliadin-like protein content within the range of 80-260 mg/kg, excluding gluten-free flours and corresponding bakery products. Altogether, ß-glucan preparation has extremely high level of gliadin-like proteins. CONCLUSIONS: In the examined oat raw materials and foods the contents of immunoreactive amino acid sequences exceeded the limit of 20 mg/kg (considered as gluten-free) except for gluten-free flours (oat and the prepared mixture) and the bakery products based on gluten-free flours. Unfortunately, the rest of oat raw materials and products cannot be considered gluten-free.
Subject(s)
Amino Acids/analysis , Avena/chemistry , Bread/analysis , Diet, Gluten-Free , Flour/analysis , Prolamins/analysis , Seeds/chemistry , Avena/adverse effects , Blotting, Western , Bread/adverse effects , Bread/economics , Celiac Disease/diet therapy , Celiac Disease/immunology , Cross Reactions , Electrophoresis, Polyacrylamide Gel , Enzyme-Linked Immunosorbent Assay , Flour/adverse effects , Flour/economics , Food-Processing Industry/economics , Gliadin/adverse effects , Gliadin/analysis , Gliadin/antagonists & inhibitors , Gliadin/chemistry , Humans , Industrial Waste/analysis , Industrial Waste/economics , Molecular Weight , Nutritive Value , Poland , Prolamins/adverse effects , Prolamins/antagonists & inhibitors , Prolamins/chemistry , Seeds/adverse effectsABSTRACT
A gluten-free diet is currently the only effective means of treating individuals with celiac disease. Such a diet enables celiac patients to control their symptoms and avoid various complications associated with this condition. However, while the quality of gluten-free foods has significantly improved during recent decades, maintenance of a gluten-free diet does not necessarily ensure adequate nutritional intake. Because oats are an important source of proteins, lipids, vitamins, minerals, and fibre, their inclusion in a gluten-free diet might improve the nutritional status of a celiac patient. Although oats are included in the list of gluten-free ingredients specified in European regulations, their safety when consumed by celiac patients remains debatable. Some studies claim that pure oats are safe for most celiac people, and contamination with other cereal sources is the main problem facing people with this disease. However, it is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. As a result, several studies have shown that the immunogenicity of oats varies depending on the cultivar consumed. Thus, it is essential to thoroughly study the variety of oats used in a food ingredient before including it in a gluten-free diet.
Subject(s)
Avena , Celiac Disease/diet therapy , Diet, Gluten-Free , Edible Grain , Avena/adverse effects , Avena/immunology , Celiac Disease/diagnosis , Celiac Disease/immunology , Celiac Disease/physiopathology , Edible Grain/adverse effects , Edible Grain/immunology , Food Contamination , Humans , Nutritional Status , Nutritive Value , Risk Factors , Treatment OutcomeABSTRACT
There is concern that egg intake may increase blood glucose in patients with type 2 diabetes mellitus (T2DM). However, we have previously shown that eggs reduce inflammation in patients at risk for T2DM, including obese subjects and those with metabolic syndrome. Thus, we hypothesized that egg intake would not alter plasma glucose in T2DM patients when compared to oatmeal intake. Our primary endpoints for this clinical intervention were plasma glucose and the inflammatory markers tumor necrosis factor (TNF)-α and interleukin 6 (IL-6). As secondary endpoints, we evaluated additional parameters of glucose metabolism, dyslipidemias, oxidative stress and inflammation. Twenty-nine subjects, 35-65 years with glycosylated hemoglobin (HbA1c) values <9% were recruited and randomly allocated to consume isocaloric breakfasts containing either one egg/day or 40 g of oatmeal with 472 mL of lactose-free milk/day for five weeks. Following a three-week washout period, subjects were assigned to the alternate breakfast. At the end of each period, we measured all primary and secondary endpoints. Subjects completed four-day dietary recalls and one exercise questionnaire for each breakfast period. There were no significant differences in plasma glucose, our primary endpoint, plasma lipids, lipoprotein size or subfraction concentrations, insulin, HbA1c, apolipoprotein B, oxidized LDL or C-reactive protein. However, after adjusting for gender, age and body mass index, aspartate amino-transferase (AST) (p < 0.05) and tumor necrosis factor (TNF)-α (p < 0.01), one of our primary endpoints were significantly reduced during the egg period. These results suggest that compared to an oatmeal-based breakfast, eggs do not have any detrimental effects on lipoprotein or glucose metabolism in T2DM. In contrast, eggs reduce AST and TNF-α in this population characterized by chronic low-grade inflammation.
Subject(s)
Cardiovascular Diseases/prevention & control , Diabetes Mellitus, Type 2/diet therapy , Diabetic Angiopathies/prevention & control , Diabetic Cardiomyopathies/prevention & control , Diet, Diabetic , Eggs , Nutrition Policy , Adult , Aged , Avena/adverse effects , Breakfast , Cardiovascular Diseases/complications , Cardiovascular Diseases/epidemiology , Cardiovascular Diseases/immunology , Cross-Over Studies , Diabetes Mellitus, Type 2/blood , Diabetes Mellitus, Type 2/complications , Diabetes Mellitus, Type 2/immunology , Diabetic Angiopathies/epidemiology , Diabetic Angiopathies/immunology , Diabetic Cardiomyopathies/epidemiology , Diabetic Cardiomyopathies/immunology , Diet, Diabetic/adverse effects , Eggs/adverse effects , Female , Glycated Hemoglobin/analysis , Humans , Inflammation Mediators/blood , Male , Mexico/epidemiology , Middle Aged , Risk Factors , Seeds/adverse effects , Single-Blind MethodABSTRACT
We present two cases of Food Protein Induced Enterocolitis Syndrome (FPIES), a non-IgE mediated food hypersensitivity. FPIES induces severe vomiting 1.5-to-3 hours post ingestion of the offending food, and may be associated with diarrhoea, hypovolemic shock and acidosis. Avoidance of that food will lead to resolution of symptoms and prevents further episodes.
Subject(s)
Avena/adverse effects , Chickens , Enterocolitis/complications , Enterocolitis/diagnosis , Food Hypersensitivity/complications , Food Hypersensitivity/diagnosis , Meat/adverse effects , Oryza/adverse effects , Animals , Diagnosis, Differential , Diarrhea/etiology , Enterocolitis/etiology , Enterocolitis/immunology , Enterocolitis/therapy , Fluid Therapy , Food Hypersensitivity/etiology , Food Hypersensitivity/immunology , Food Hypersensitivity/therapy , Humans , Infant , Shock/etiology , Syndrome , Treatment Outcome , Vomiting/etiologyABSTRACT
A Hipocalcemia Não Puerperal (HNP) é uma condição rara e pouco compreendida. Não há estudos que expliquem a sua relação com a ingestão de pastagens de inverno como base da alimentação volumosa. Os objetivos deste trabalho foram descrever aspectos clínicos de dois casos naturais de HNP, e estudar o balanço mineral e eletrolítico de vacas leiteiras de alta e de média produção alimentadas em pastagem de inverno em diferentes estágios de evolução. Foram acompanhados dois casos de HNP em vacas leiteiras, mantidas em pastagens de aveia ou de azevém no município de Francisco Beltrão, PR. De três propriedades localizadas no mesmo município, foram selecionadas vacas lactantes hígidas de alta produção da raça Holandesa (n=11) e de média produção das raças Holandesa (n=8) e Jersey (n=9), mantidas em pastagem mista de aveia e azevém, de junho a outubro de 2011, e complementadas com silagem de milho. Amostras de sangue, de urina e dos alimentos ingeridos foram colhidas antes do ingresso na pastagem (maio), e nos estágios inicial (junho), intermediário (julho) e final (setembro) do ciclo de maturação da forragem. Foram determinadas as concentrações séricas e urinárias de Ca, P, Mg, Na+, K+, Cl- e creatinina e calculada as excreções fracionadas. Nas amostras de alimento foram determinadas a matéria seca (MS) e as concentrações de Ca, P, Mg, Na, K, Cl e S, e calculou-se a diferença entre cátions e ânions da dieta (DCAD) nos diferentes momentos. Com base nas evidências pode-se afirmar que vacas leiteiras em lactação mantidas em pastagem de aveia e/ou de azevém nos meses de inverno podem desenvolver hipocalcemia e exibir sinais clínicos e resposta ao tratamento similares aos da hipocalcemia puerperal clássica, mesmo não sendo recém paridas...
Non-parturient hypocalcaemia (NPH) is a rare and poor understood condition. There are no studies that explain its relationship with winter pasture intake. The aim of this study was to describe clinical aspects of two natural cases of NPH, and to study the mineral and electrolyte balance of high and medium producing dairy cows feeded with winter pasture in different growing stages. Two cases of NPH in lactating dairy cows, grazing in oat grass and perennial ryegrass in Francisco Beltrão, PR, Brazil, were described. Healthy lactating high producing Holstein cows (n=11) and medium producing Holstein (n=8) and Jersey (n=9) cows were selected from three farms located in the same municipality. They were maintained in a mixing pasture of oats and perennial ryegrass from June to October, and supplemented with corn silage. Blood, urine and ingested food samples were collected before treatment started (May), and during initial (June), intermediate (July) and final stages (September) of the grass maturation cycle. Serum and urinary concentrations of Ca, P, Mg, Na+, K+, Cl- and creatinine were determined, and their fractional excretion were calculated. Dry matter and Ca, P, Mg, Na, K, Cl and S concentrations were determined in food samples, and the dietary cation-anion difference was calculated. Based on clinical evidence we can assure that lactating dairy cows maintained in oat and perennial ryegrass pastures during the winter months can develop hypocalcaemia, showing signs and responding to treatment similar to classic puerperal hypocalcaemia, even in non-parturient period. Partial substitution of corn silage to oat and perennial ryegrass pasture did not cause electrolyte imbalances and did not interfere with the calcemia, phosphatemia or magnesemia of high and medium producing lactating dairy cows...
Subject(s)
Animals , Female , Cattle , Avena/adverse effects , Cattle Diseases/diet therapy , Hypocalcemia/veterinary , Lolium/adverse effects , Water-Electrolyte Imbalance/veterinary , Metabolic Diseases/veterinaryABSTRACT
PURPOSE: Celiac disease (CD) is an autoimmune enteropathy, triggered by dietary gluten. The only treatment is a strict gluten-free diet. Oats are included in the list of gluten-free ingredients by European Regulation, but the safety of oats in CD is still a matter of debate. The present study examined the capability of different oat cultivars of activating the gliadin-induced transglutaminase-2 (TG2)-dependent events in some in vitro models of CD. In addition, we compared this capability with the electrophoresis pattern of peptic-tryptic digests of the proteins of the oat cultivars. METHODS: K562(S) cells agglutination, transepithelial electrical resistance of T84-cell monolayers, intracellular levels of TG2 and phosphorylated form of protein 42-44 in T84 cells were the early gliadin-dependent events studied. RESULTS: The results showed that the Nave oat cultivar elicited these events, whereas Irina and Potenza varieties did not. The ability of a cultivar to activate the above-described events was associated with the electrophoretic pattern of oat proteins and their reactivity to anti-gliadin antibodies. CONCLUSION: We found significant differences among oat cultivars in eliciting the TG2-mediated events of CD inflammation. Therefore, the safety of an oat cultivar in CD might be screened in vitro by means of biochemical and biological assays, before starting a clinical trial to definitely assess its safety.