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Mostrando ítems 1-10 de 32
Artículo
Advances in Celiac Disease and Gluten-Free Diet
(MDPI, 2022)
Artículo
Tritordeum breads are well tolerated with preference over gluten-free breads in non-celiac wheat-sensitive patients and its consumption induce changes in gut bacteria
(Wiley-Blackwell, 2021)
BACKGROUND: The ingestion of wheat and other cereals are related to several gut disorders. The specific components responsible for non-celiac wheat-sensitivity (NCWS) may include gluten and other compounds. Tritordeum is ...
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Update on nutritional aspects of gluten-free diet in celiac patients
(Asian Medical Journals, 2014)
A strict gluten - free diet is the only currently available therapeutic treatment for patients with celiac disease, an autoimmune disorder of the small intestine associated with a permanent intolerance to gluten ...
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A Highly Sensitive Method for the Detection of Hydrolyzed Gluten in Beer Samples Using LFIA
(Multidisciplinary Digital Publishing Institute (MDPI), 2023)
Most gluten analysis methods have been developed to detect intact gluten, but they have shown limitations in certain foods and beverages in which gluten proteins are hydrolyzed. Methods based on G12/A1 moAbs detect the ...
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Clinical Utility of Urinary Gluten Immunogenic Peptides in the Follow-up of Patients with Coeliac Disease
(Wiley-Blackwell, 2023)
Background: Gluten-free diet (GFD) is the only treatment for patients with coeliac disease (CD). and its compliance should be monitored to avoid cumulative damage. Aims: To analyse gluten exposures of coeliac patients on ...
Artículo
Targeting of prolamins by RNAi in bread wheat: Effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins
(Wiley-Blackwell, 2016)
Gluten proteins are responsible for the viscoelastic properties of wheat flour but also for triggering pathologies in susceptible individuals, of which coeliac disease (CD) and noncoeliac gluten sensitivity may affect up ...
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Identification and in Vitro reactivity of celiac immunoactive peptides in an apparent gluten-free beer
(Public Library of Science, 2014)
Gluten content from barley, rye, wheat and in certain oat varieties, must be avoid in individuals with celiac disease. In most of the Western countries, the level of gluten content in food to be considered as gluten-free ...
Artículo
Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition
(MDPI, 2019)
Wheat gluten proteins are responsible for the bread-making properties of the dough but also for triggering important gastrointestinal disorders. Celiac disease (CD) affects approximately 1% of the population in Western ...
Artículo
Toward the Assessment of Food Toxicity for Celiac Patients: Characterization of Monoclonal Antibodies to a Main Immunogenic Gluten Peptide
(Public Library of Science, 2008)
Background and Aims: Celiac disease is a permanent intolerance to gluten prolamins from wheat, barley, rye and, in some patients, oats. Partially digested gluten peptides produced in the digestive tract cause inflammation ...
Artículo
Detection of gluten immunogenic peptides in the urine of patients with coeliac disease reveals transgressions in the gluten-free diet and incomplete mucosal healing
(BMJ Publishing Group, 2017)
Objective Gluten-free diet (GFD) is the only management for coeliac disease (CD). Available methods to assess GFD compliance are insufficiently sensitive to detect occasional dietary transgressions that may cause gut ...