Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 20 de 6.826
Filtrar
1.
Food Chem ; 371: 131102, 2022 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-34537616

RESUMO

The effect of egg white protein addition on the fibrous structure and protein aggregation of textured wheat gluten (TWG) extrudates was investigated. The hardness, springiness, chewiness, and degree of texturization of TWG significantly increased with the addition of egg white protein. Analysis of morphological characteristics showed a positive effect of egg white protein on the formation of the fibrous structure of TWG. The results of size-exclusion high performance liquid chromatography (SE-HPLC) indicated that the egg white protein improved the degree of wheat gluten aggregation, and the analysis of the protein intermolecular forces proved that disulfide bonds were the main contributor to the cross-linking of protein. In addition, an increase in the ß-sheets also indicated an increase in protein aggregation induced by egg white protein. The addition of egg white protein promoted protein interactions and improved the fibrous structure of TWG.


Assuntos
Agregados Proteicos , Triticum , Proteínas do Ovo , Glutens , Dureza
2.
Food Chem ; 371: 131095, 2022 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-34537618

RESUMO

This study evaluated the influence of the main gluten fractions (gliadin and glutenin) on the physicochemical properties of binary wheat starch-Lauric acid (WS-LA) complexes during heat processing to explore the complex structure and digestion of WS-LA in the presence of gluten. Ternary WS-LA-glutenin complexes were prepared at different pH (5.2 and 7), whereas WS-LA-gliadin was prepared using ethanol, and their physicochemical properties were analyzed. We found that the addition of glutenin displayed a sharper and higher diffraction peak than samples without protein, which increased short-range order structure (low full width at half-maximum (FWHM) of the band at 480 cm-1) and good thermal stability (melting peak appeared at a higher temperature); the opposite was shown for gliadin. Even though glutenin increased the resistant starch (RS) content than WS-LA, all samples prepared in 65% ethanol showed higher RS content than WS-LA-glutenin samples. These findings might improve our understanding of the relationship between gliadin/glutenin and binary complexes and provide a theoretical basis for preparing starch-based foods with a low glycemic index.


Assuntos
Gliadina , Amido , Glutens , Triticum
3.
Food Chem ; 372: 131354, 2022 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-34656912

RESUMO

Medium and high internal phase W1/O/W2 multiple Pickering emulsions (MPEs) were fabricated by physically-modified hordein nanoparticles. A triphasic system was developed at dispersed phase volume fraction (Φ) of 0.5 with an overrun value of ∼40%. No overrun was detected in high internal phase MPEs (Φ 0.8). Optical and confocal laser scanning microscopy confirmed the formation of MPEs. Monomodal droplet size distribution with a mean diameter of 32.90 and 21.48 µm was observed for MPEs at Φ 0.5 and Φ 0.8, respectively. Static multiple light scattering confirmed that creaming was the main mechanism behind the instability of MPEs. Both MPEs revealed pseudo-plastic behavior and predominant storage modulus (G') over the applied frequency range. The encapsulation efficiency of vitamin B12 in MPEs was 98.3% and remained relatively constant during 28 d. These results suggested the excellent potential of hordein nanoparticles as appropriate candidate for designing multi-structural colloidal systems using plant proteins.


Assuntos
Glutens , Nanopartículas , Emulsões , Tamanho da Partícula
4.
Food Chem ; 371: 131390, 2022 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-34808780

RESUMO

Some recent studies have revealed individual and the combined interactions of gluten and starch affecting dough mixing properties. However, the combined influence of high-molecular-weight glutenin subunits (HMW-GS) and starch on dough mixing and rheological properties requires elucidation. Thus four recombinant inbred lines, SS 1, SS 2, ZZ 1 and ZZ 2, were selected based on their HMW-GSs compositions. Compared to ZZ 1 and ZZ 2, both SS 1 and SS 2 carried superior HMW-GS alleles, and exhibited extended dough development and stability time, indicating their significant dough mixing characteristics. The gluten skeleton of the wheat lines SS 2 and ZZ 2 with higher B-type starch proportions exhibited fewer breakages along with the rise of dough temperature during mixing. Higher content of B-type starch strengthens interaction between starch and gluten skeleton at the dough heating stage, suggesting a specific range of B-type starch proportion can improve dough mixing characteristics.


Assuntos
Amido , Triticum , Glutens , Reologia , Esqueleto , Triticum/genética
5.
Food Chem ; 366: 130543, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34284193

RESUMO

Differences in Mixolab measurements of dough processing were examined using, as a base, flour from pure breeding, isogenic, wheat lines carrying either the high molecular weight glutenin subunits 5 + 10 or 2 + 12. Before dough pasting, subunits 5 + 10 tend to form a stable gluten network relying mainly on disulfide bonds and hydrogen bonds, but 2 + 12 flour was prone to generating fragile protein aggregates dominated by disulfide bonds and hydrophobicity. During dough pasting, a broader protein network rich in un-extractable polymeric proteins, disulfide bonds and ß-sheets was formed in the dough with subunits 5 + 10, thus resulting in an extensive and compact protein-starch complex which was characterized by high thermal stability and low starch gelatinization, while in the dough of the 2 + 12 line, a porous protein-starch gel with fragmented protein aggregates was controlled by the combination of disulfide bonds, hydrophobicity and hydrogen bonds that facilitated the formation of antiparallel ß-sheets.


Assuntos
Farinha , Triticum , Pão , Glutens , Melhoramento Vegetal , Amido
6.
Food Chem ; 366: 130614, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34304137

RESUMO

Understanding how starch constituent in frozen dough affected bread quality would be valuable for contributing to the frozen products with better quality. To elucidate the underlying mechanism, starch was fractionated from multiple freezing-thawing (F/T) treated dough and reconstituted with gluten. Results showed that F/T treatment destructed the molecular and supramolecular structures of starch, which were more severe as the F/T cycle increasing. These structural disorganizations made water molecules easier to permeate into the interior of starch granules and form hydrogen bonds with starch molecular chains, which elevated the peak, breakdown, setback and final viscosity of starch paste. In addition, F/T treatment resulted in decreased specific volume (from 1.54 to 0.90 × 103 m3/Kg) and increased hardness (from 42.98 to 52.31 N) for steamed bread. We propose the strengthened water absorption ability and accelerated intra- and inter-molecular rearrangement of starch molecules and weak stability of "starch-gluten matrices" would allow interpreting deteriorated bread quality.


Assuntos
Pão , Amido , Pão/análise , Farinha/análise , Congelamento , Glutens , Vapor
7.
Food Chem ; 366: 130586, 2022 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-34311229

RESUMO

In this study, the gluten/zein nanofibrous films were fabricated by blending electrospinning and then glycated with xylose via Maillard reaction. The average fiber diameter of the gluten film decreased from 551 to 343 nm with the increasing ratio of zein, but increased significantly to a range of 717-521 nm after glycation, which induced a higher thermal stability of the nanofibers with an order to disorder transition. The glycated composite films showed the reduced water vapor permeability and improved water stability with a stiffer and more elastic network structure, due to the enhanced intermolecular entanglements and interactions between polymer chains. The results from this work suggested that the composite gluten/zein electrospun films may be glycated via Maillard reaction to obtain desirable physical properties for active food-packaging applications.


Assuntos
Nanofibras , Zeína , Embalagem de Alimentos , Glutens , Polímeros
8.
Food Chem ; 367: 130729, 2022 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-34365245

RESUMO

The impact of endogenous wheat lipids on thermal characteristics, mixing behavior, non-linear rheological properties of gluten was studied to explore the contribution of wheat lipids to viscoelastic behavior of gluten under large processing deformations. Thermal analysis indicated higher denaturation temperature for vital wheat gluten (VWG) (69.2 ± 1.2 °C) due to reduced water affinity compared to lipid-removed vital wheat gluten (LRVWG) (63.6 ± 0.2 °C). Development time was reached 4 minutes earlier and consistency increased constantly for LRVWG as Farinograph mixing proceeded, suggesting higher affinity to water for gluten in the absence of lipids. Large Amplitude Oscillatory Shear (LAOS) tests showed a mixture of type III and IV non-linear behavior for gluten. Higher tendency to type III behavior for VWG indicated more extensibility in the presence of lipids. Higher elasticity and strain stiffening obtained for LRVWG under LAOS deformations accentuated the stabilizing effect of lipids on the viscoelastic nature of gluten network during processing.


Assuntos
Glutens , Triticum , Elasticidade , Farinha , Lipídeos , Reologia
9.
Food Chem ; 369: 131011, 2022 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-34507086

RESUMO

Biosurfactants have been put into applications in breadmaking industry, while the effects of mannosylerythritol lipid-A (MEL-A) on gluten network of frozen dough, bread quality and microbial spoilage were firstly investigated in this study. Rheology and differential scanning calorimetry (DSC) analysis showed that MEL-A significantly improved the rheological properties of frozen dough and reduced the content of frozen water. Further experiments showed that MEL-A promoted the formation of aggregates by interacting with gluten protein, and strengthened the gluten network through molecular weight distribution measurement and microstructure observation, effectively avoiding the destruction of ice crystals. A series of bread assessments illustrated MEL-A improved the loaf volume, gas retention ability and textural property. In addition, MEL-A (1.5%) killed 99.97% of the vegetative cells of Bacillus cereus and 75.54% of the spores, and at the same time had a slight inactivation effect on yeast. These results indicate that MEL-A has broad application prospects in the baking industry and the storage stage of flour products.


Assuntos
Pão , Lipídeo A , Farinha , Glutens , Glicolipídeos , Reologia , Esporos , Água
10.
Food Chem ; 368: 130805, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34404002

RESUMO

The gluten proteins of wheat are major causative agents of harmful immune responses. This study investigated the effects of high hydrostatic pressure (200, 300, 400, and 500 MPa), treatment time (5-25 min) and protein concentration (1%-5% protein weight/volume) on the structures underlying the allergenicity wheat gluten. The results showed that a combination of 400 MPa, 20 min treatment time and 3% protein reduced the wheat gluten allergenicity by 72.2%. Moreover, a Western blotting showed that the allergenicity of 26, 28, 48, 68 kDa and high molecular weight glutenin was sharply reduced. Fourier infrared spectroscopy and surface hydrophobicity indicated that gluten molecules aggregated after HHP treatment. Intermolecular forces indicated that gluten aggregated mainly through hydrophobic interactions and disulfide bonds but not by hydrogen bonds after HHP treatment. These results suggest that structural changes contributed to the reduction of wheat gluten allergenicity and that HHP may enhance safety for susceptible individuals.


Assuntos
Alérgenos , Triticum , Glutens , Humanos , Interações Hidrofóbicas e Hidrofílicas , Pressão Hidrostática
11.
Food Chem ; 368: 130853, 2022 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-34425337

RESUMO

Konjac glucomannan (KGM) is used as an additive to improve the properties of wheat products. The effects of three types of KGM on the rheological properties and microstructure of dough, as well as the performance of steamed bread were investigated in this study. Particularly, dough with KGM displayed new features such as reduced peak viscosity, breakdown and setback. As the viscosity of KGM increased, the stability of the dough structure increased, while the viscosity and fluidity of the dough decreased. More interestingly, the gluten film of dough also increased with increasing substitution level and viscosity of KGM. Consistently, KGM with higher viscosity improved the quality of steamed bread. Generally, three types of KGM have different effects on the rheological characteristics and microstructure of dough, as well as the performance of steamed bread, which provide useful information for the proper application of KGM in wheat-based foods.


Assuntos
Pão , Mananas , Glutens , Reologia , Viscosidade
12.
Food Chem ; 370: 130976, 2022 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-34788945

RESUMO

To use hydrocolloids for improving the breadmaking performance of whole wheat flour dough, relationships between hydrocolloid addition and dough thermomechanical, viscoelastic and microstructural properties were investigated. The responses of dough thermomechanical and viscoelastic properties to hydrocolloid addition depended on the hydrocolloid type. A power-law gel model fitted well to the linear and non-linear viscoelastic parameters, i.e., G'(ω), G''(ω) and J(t), of doughs. The model parameters gel strength (S) and exponent (n) were well indicative of hydrocolloid-induced changes in dough strength and relaxation behavior. The torque-scale mixolab parameters C2, C3 and C5, showed a good linear relationship with hydrocolloid addition. These parameters were also well correlated with S and n. Hydrocolloids played a crucial role in the modification for dough microstructure by forming a more continuous gluten network and better connection between starch granules and protein matrix.


Assuntos
Pão , Farinha , Coloides , Glutens , Triticum
13.
Orv Hetil ; 162(48): 1924-1930, 2021 11 28.
Artigo em Húngaro | MEDLINE | ID: mdl-34839274

RESUMO

Összefoglaló. Bevezetés: Az 1-es típusú diabetes mellitus és a coeliakia gyakori társulása jól ismert. Néhány tanulmány beszámol átmeneti antitranszglutamináz-emelkedésrol 1-es típusú diabeteses betegekben, akiknél az emelkedett antitestszint gluténmentes diéta bevezetése nélkül normalizálódik. Célkituzés: Kutatásunk során az átmeneti antitranszglutamináz-emelkedés gyakoriságának meghatározását tuztük ki célul. További célunk volt a coeliakia gyakoriságának megállapítása 1-es típusú diabetesszel gondozott betegeink között. Módszer: A Semmelweis Egyetem I. Gyermekgyógyászati Klinikáján 1-es típusú diabetesszel gondozott betegeket vontuk be vizsgálatunkba (238 lány, 265 fiú, medián [IR] életkor az 1-es típusú diabetes diagnózisakor: 7,83 [4,67-11] év). Vizsgáltuk a jelenség idobeli megjelenését, az emelkedés mértékét, gyakoriságát és az antitest típusát. Leíró statisztikai módszereket és khi-négyzet-próbát alkalmaztunk. Eredmények: A vizsgált populációban a coeliakia gyakorisága 12,52%. Átmeneti antitranszglutamináztiter-emelkedést 48 gyermeknél (10,9%) észleltünk. Összesen 71-szer mértünk átmeneti antitranszglutamináz-emelkedést. A gyermekek közül 34 esetben (70,83%) egyszer fordult elo emelkedést mutató antitest, a többi betegnél 2-8 alkalommal. Gyakrabban tapasztaltunk izolált IgA-típusú emelkedést, mint izolált IgG-típusút (54 vs. 5). Következtetés: Az átmeneti antitranszglutamináz-emelkedés gyakorisága magas, összevetheto a valódi coeliakiás csoporttal. Kutatásunk alátámasztja a nemzetközi ajánlást, miszerint mérsékelt mértéku antitranszglutamináz-emelkedés esetén, tünetmentes 1-es típusú diabetesszel gondozott betegben a gluténfogyasztás folytatása és az antitestszintek gyakori kontrollja javasolt. Orv Hetil. 2021; 162(48): 1924-1930. INTRODUCTION: The frequent association of type 1 diabetes mellitus with coeliac disease is well known. Development of transitional elevation of anti-tissue transglutaminase antibodies in the diagnosis of type 1 diabetes is reported in some studies. In these cases, the anti-tissue transglutaminase antibodies returned to normal without gluten-free diet. OBJECTIVE: Our aim was to assess the frequency of transitional elevation of anti-tissue transglutaminase in our type 1 diabetes patients. We aimed to investigate the prevalence of coeliac disease in patients with type 1 diabetes. METHOD: Patients with type 1 diabetes at the Ist Department of Paediatrics, Semmelweis University, were enrolled in the study (238 girls, 265 boys; the median age at the time of type 1 diabetes diagnosis was 7.83 [4.67-11] years). Descriptive statistical analysis was done and the time of appearance, extent, frequency and type of elevated anti-tissue transglutaminase antibodies were examined. RESULTS: The proportion of children with diagnosed coeliac disease was 12.52%. We detected transitional anti-tissue transglutaminase elevation in 48 cases (10.9%). Temporarily elevated antibody levels were measured 71 times. In 34 children (70.83%), the temporary elevation occured once, while in the others, antibody levels became positive 2-8 times. The elevation of the IgA antibody was more frequent than the elevation of the IgG antibody (54 vs. 5). CONCLUSION: The frequency of temporary elevated anti-tissue transglutaminase levels is considered high. Our study confirms the recommendation that in the case of moderate anti-tissue transglutaminase levels with lack of clinical symptoms, control antibody measurement is necessary with ongoing gluten consumption. Orv Hetil. 2021; 162(48): 1924-1930.


Assuntos
Glutens , Criança , Feminino , Humanos , Masculino
14.
PLoS One ; 16(10): e0258029, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34618841

RESUMO

Gluten-specific CD4+ T cells drive the pathogenesis of celiac disease and circulating gluten-specific T cells can be identified by staining with HLA-DQ:gluten tetramers. In this first single-cell RNA-seq study of tetramer-sorted T cells from untreated celiac disease patients blood, we found that gluten-specific T cells showed distinct transcriptomic profiles consistent with activated effector memory T cells that shared features with Th1 and follicular helper T cells. Compared to non-specific cells, gluten-specific T cells showed differential expression of several genes involved in T-cell receptor signaling, translational processes, apoptosis, fatty acid transport, and redox potentials. Many of the gluten-specific T cells studied shared T-cell receptor with each other, indicating that circulating gluten-specific T cells belong to a limited number of clones. Moreover, the transcriptional profiles of cells that shared the same clonal origin were transcriptionally more similar compared with between clonally unrelated gluten-specific cells.


Assuntos
Doença Celíaca/genética , Linhagem da Célula/genética , Regulação da Expressão Gênica/genética , Glutens/genética , Linfócitos T/metabolismo , Doença Celíaca/patologia , Perfilação da Expressão Gênica , Glutens/biossíntese , Humanos , RNA-Seq , Receptores de Antígenos de Linfócitos T/genética , Análise de Célula Única , Linfócitos T/classificação , Células Th1/metabolismo , Células Th1/patologia
15.
Molecules ; 26(20)2021 Oct 13.
Artigo em Inglês | MEDLINE | ID: mdl-34684754

RESUMO

High-molecular-weight glutenin subunits (HMW-GS) account for only 10% of total wheat storage proteins, but play an important role in the processing quality of wheat flour. Therefore, identifying HMW-GS alleles associated with good end-use quality provides important information for wheat breeders. To rapidly, accurately and reproducibly identify HMW-GS, we established an optimized reversed-phase ultra-performance liquid chromatography (RP-UPLC) method. Separation parameters were optimized using an ACQUITY UPLC Protein BEH C4 column and stepwise ACN gradient, and the separation patterns and retention times (RTs) of 22 subunits were comparatively analyzed in 16 standard wheat cultivars. All HMW-GS proteins were well separated within about 5.5 min, and all analyses were complete within 12 min. We distinguished the 16 subunits based on RT, although three subunits in 1Bx (1Bx7/1Bx7OE and 1Bx17) and three subunits in 1By (1By8*, 1By9 and 1By15) had overlapping RTs; these were differentiated by SDS-PAGE. To distinguish 1Bx7 and 1Bx7OE, which differ in protein abundance, RP-UPLC was combined with PCR analysis of DNA junction markers. The optimized method was successfully applied to determine HMW-GS alleles in a large collection of bread wheat germplasm (1787 lines). This protocol is an appropriate option for selecting lines harboring favorable HMW-GS alleles in wheat breeding.


Assuntos
Cromatografia de Fase Reversa/métodos , Glutens/genética , Triticum/genética , Alelos , Eletroforese em Gel de Poliacrilamida/métodos , Farinha , Expressão Gênica/genética , Regulação da Expressão Gênica de Plantas/genética , Frequência do Gene/genética , Glutens/análise , Peso Molecular , Melhoramento Vegetal , Subunidades Proteicas/química , Transcriptoma/genética , Triticum/química
16.
F1000Res ; 10: 680, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34621513

RESUMO

Celiac disease (CD) is an autoimmune enteropathy resulting from intolerance of an individual genetically predisposed to gluten. It has a large clinical polymorphism ranging from a classic digestive clinical presentation due to the malabsorption syndrome to extra-intestinal symptoms. Among the hematologic abnormalities, venous thromboembolic disease (VTE) has been reported, and they are most often located in the abdomen or lower limbs, but the cerebral localization was exceptionally described. We report a case of CD revealed by cerebral thrombophlebitis. A 44-year-old patient with no medical history and no drug intake, presented with hemiplegia followed by a status epilepticus in a context of apyrexia, initially hospitalized in intensive care. Magnetic imaging resonance displayed a cerebral venous thrombosis of the sigmoid sinus requiring anticoagulant treatment, then transferred to our department for the etiological investigation. On questioning, the patient reported chronic diarrhea and weight loss with no other associated symptoms. The examination revealed an underweight patient with pale conjunctiva, improvement of her deficit symptoms, and no other abnormalities. Laboratory tests noted biological signs of malabsorption. The thrombophilia assessment revealed a protein C deficiency with a slight increase in anticardiolipin antibodies and anti-Beta 2 glycoprotein 1 antibodies. Immunological tests noted positives anti-transglutaminase and IgA anti-endomysium antibodies. Duodenal biopsy demonstrated villous atrophy. After ruling out the other causes of VTE, the diagnosis of cerebral venous thrombosis secondary to CD was retained. Early diagnosis and treatment of CD improves the quality-of-life for patients and may spare them various long-term or even fatal complications.


Assuntos
Doença Celíaca , Trombose Venosa , Adulto , Autoanticorpos , Doença Celíaca/complicações , Doença Celíaca/diagnóstico , Feminino , Glutens , Humanos , Transglutaminases
17.
Curr Opin Clin Nutr Metab Care ; 24(6): 536-542, 2021 11 01.
Artigo em Inglês | MEDLINE | ID: mdl-34622826

RESUMO

PURPOSE OF REVIEW: Gluten is a complex mixture of highly immunogenic glutamine- and proline-rich proteins found in some cereals. In celiac disease (CeD), gluten triggers an autoimmune response due to its interaction with the human leukocyte antigen heterodimers that confer the genetic risk. The involvement of gluten in other disorders has also been investigated, but its role beyond CeD is still unclear. Here, we review the most recent evidence of the involvement of gluten in diseases and the opportunities of manipulating the gut microbiota to treat or prevent gluten-related conditions. RECENT FINDINGS: Most of the new studies have been conducted in the context of CeD, where important evidence has been gained on associations between the gut microbiota, genotype, and environmental factors such as breastfeeding and antibiotics. The role of the microbiota has been investigated in several prospective, observational and interventional studies with probiotics, which together showed that the gut microbiota could be targeted to ameliorate and aid in the prevention of CeD development. SUMMARY: Several studies have evidenced how genetic and environmental factors influence the gut microbiome with consequences in CeD. These findings could inspire the development of microbiota modulation strategies to support the prevention or treatment of CeD.


Assuntos
Doença Celíaca , Microbioma Gastrointestinal , Dieta Livre de Glúten , Glutens/efeitos adversos , Humanos , Estudos Prospectivos
18.
BMC Med ; 19(1): 237, 2021 10 06.
Artigo em Inglês | MEDLINE | ID: mdl-34610833

RESUMO

BACKGROUND: The diagnosis of coeliac disease (CD) in individuals that have started a gluten-free diet (GFD) without an adequate previous diagnostic work-out is a challenge. Several immunological assays such as IFN-γ ELISPOT have been developed to avoid the need of prolonged gluten challenge to induce the intestinal damage. We aimed to evaluate the diagnostic accuracy of activated gut-homing CD8+ and TCRγδ+ T cells in blood after a 3-day gluten challenge and to compare it with the performance of IFN-γ ELISPOT in a HLA-DQ2.5 subsample. METHODS: A total of 22 CD patients and 48 non-CD subjects, all of them following a GFD, underwent a 3-day 10-g gluten challenge. The percentage of two T cell subsets (CD8+ CD103+ ß7hi CD38+/total CD8+ and TCRγδ+ CD103+ ß7hi CD38+/total TCRγδ+) in fresh peripheral blood drawn baseline and 6 days after the challenge was determined by flow cytometry. IFN-γ ELISPOT assays were also performed in HLA-DQ2.5 participants. ROC curve analysis was used to assess the diagnostic performance of the CD8+ T cell response and IFN-γ ELISPOT. RESULTS: Significant differences between the percentage of the two studied subsets of CD8+ and TCRγδ+ cells at days 0 and 6 were found only when considering CD patients (p < 10-3 vs. non-CD subjects). Measuring activated CD8+ T cells provided accurate CD diagnosis with 95% specificity and 97% sensitivity, offering similar results than IFN-γ ELISPOT. CONCLUSIONS: The results provide a highly accurate blood test for CD diagnosis in patients on a GFD of easy implementation in daily clinical practice.


Assuntos
Doença Celíaca , Dieta Livre de Glúten , Linfócitos T CD8-Positivos , Doença Celíaca/diagnóstico , Citometria de Fluxo , Glutens , Humanos
19.
J Investig Med High Impact Case Rep ; 9: 23247096211053702, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34693776

RESUMO

Celiac disease (CD) is an autoimmune disorder that affects genetically predisposed individuals who are sensitive to gluten and related proteins. It affects children and adults with increasing prevalence in the older age groups. Both adaptive and innate immune responses play role in CD pathogenesis which results in damage of lamina propria and deposition of intraepithelial lymphocytes. There are other proposed mechanisms of CD pathogenesis like gastrointestinal infections, intestinal microbiota, and early introduction of gluten. The diagnosis of CD is based on clinical symptoms and serological testing, though a majority of cases are asymptomatic, and small intestinal biopsies are required to confirm the diagnosis. Celiac disease is generally associated with other autoimmune diseases, and it is advisable to test these patients for diseases like type 1 diabetes mellitus, Addison's disease, thyroid diseases, inflammatory bowel disease, and autoimmune hepatitis. The patient with a new diagnosis of CD requires close follow-up after starting treatment to see symptom improvement and check dietary compliance. A newly diagnosed patient is advised to follow with a dietitian to better understand the dietary restrictions as about 20% of patients stay symptomatic even after starting treatment due to noncompliance or poor understanding of diet restrictions. The most effective treatment for CD is a gluten-free diet, but work on non-dietary therapy is in process and few medications are in the clinical trial phase.


Assuntos
Doença Celíaca , Adulto , Idoso , Biópsia , Doença Celíaca/diagnóstico , Doença Celíaca/terapia , Criança , Glutens , Humanos
20.
World J Gastroenterol ; 27(37): 6306-6321, 2021 Oct 07.
Artigo em Inglês | MEDLINE | ID: mdl-34712034

RESUMO

BACKGROUND: Gluten is a complex mixture of proteins with immunogenic peptide sequences triggering the autoimmune activity in patients with celiac disease (CeD). Gluten immunogenic peptides (GIP) are resistant to gastrointestinal digestion and are then excreted via the stool and urine. Most common detection methods applied in the follow-up visits for CeD patients such as serology tests, dietetic interviews, questionnaires, and duodenal biopsy have been proved to be inefficient, invasive, or inaccurate for evaluating gluten-free diet (GFD) compliance. Determination of excreted GIP in stool and urine has been developed as a non-invasive, direct, and specific test for GFD monitoring. AIM: To summarize published literature about the clinical utility of GIP determination in comparison to the tools employed for GFD monitoring. METHODS: PubMed and Web of Science searches were performed using the keywords "gluten immunogenic peptides" or "gluten immunogenic peptide" and a combination of the previous terms with "feces", "stools", "urine", "celiac disease", "gluten-free diet", and "adherence" to identify relevant clinical studies published in English and Spanish between 2012 to January 2021. Reference lists from the articles were reviewed to identify additional pertinent articles. Published articles and abstracts reporting the clinical use of GIP determination in stool and/or urine for the follow-up of patients with CeD in comparison with other tools in use were included. Case reports, commentaries, reviews, conference papers, letters, and publications that did not focus on the aims of this review were excluded. RESULTS: Total of 15 publications were found that involved the use of GIP determination in stool and/or urine to monitor the adherence to the GFD in comparison to other tools. Studies included both children and adults diagnosed with CeD and healthy volunteers. Overall, these preliminary studies indicated that this novel technique was highly sensitive for the detection of GFD transgressions and therefore could facilitate the follow-up of patients with CeD. Tools identified in this work included the CeD-specific serology, dietetic questionnaires, symptomatology, and the duodenal biopsy. Review of the literature revealed that the rates of GFD adherence may vary between 30%-93% using either stool or urine GIP determination, 49%-96% by the serology, 59%-94% using the dietetic questionnaires, 56%-95% by the reported symptoms and 44%-76% with the duodenal biopsy. In addition, the association between the different methods and histological abnormalities (Marsh II-III) was found to be 33%-100% for GIP determination (stool and urine), 25%-39% for CeD-specific serology, 3%-50% for dietetic questionnaires, and 22%-28% for the symptomatology. CONCLUSION: Excreted GIP detection is the precise approach for determining voluntary or involuntary gluten consumption in CeD patients preventing future complications arising from gluten exposure.


Assuntos
Doença Celíaca , Glutens , Adulto , Doença Celíaca/diagnóstico , Criança , Dieta Livre de Glúten , Glutens/efeitos adversos , Humanos , Cooperação do Paciente , Peptídeos
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA
...