Next-generation therapies for celiac disease: The gluten-targeted approaches.
Based on increasing knowledge of the pathogenesis of celiac disease, some gluten-targeted approaches have been devised, such as down-regulation of gliadin expression, proteolysis of immunodominant peptides, transamidation of glutamine residues and sequestering of gliadin proteins. The present work critically discusses these experimental therapies, their usefulness, and the results obtained, in order to infer what the...
Trigo duro – qualidade tecnológica.
Descrição dos parâmetros de avaliação da qualidade tecnológica do trigo duro. in Voz do Campo, Nº 215, maio 2018: 54-56 Leia o trabalho completo aqui.
Effect of allelic variation at glutenin and puroindoline loci on bread‑making quality: favorable combinations occur in less toxic varieties of wheat for celiac patients.
Genetically diverse wheat samples, twenty-seven Triticum aestivum L. varieties, grown in two environments (Portugal and Spain) were analyzed for their allelic composition in high-molecular-weight glutenin subunits (HMW-GS), low-molecular-weight glutenin subunits (LMW-GS) and puroindolines, as well as their protein content, hardness, sodium dodecyl sulfate-sedimentation (SDS-S), mixograph mixing time and breakdown resistance (MT and BDR, respectively) parameters,...
Wheat glutenin: The “tail” of the 1By protein subunits.
Gluten-forming storage proteins play a major role in the viscoelastic properties of wheat dough through the formation of a continuous proteinaceous network. The high-molecular-weight glutenin subunits represent a functionally important subgroup of gluten proteins by promoting the formation of large glutenin polymers through interchain disulphide bonds between glutenin subunits. Here, we present evidences that y-type...
New insights into wheat toxicity: Breeding did not seem to contribute to a prevalence of potential celiac disease’s immunostimulatory epitopes.
Gluten proteins, namely gliadins, are the primary trigger of the abnormal immune response in celiac disease. It has been hypothesised that modern wheat breeding practices may have contributed to the increase in celiac disease prevalence during the latter half of the 20th century. Our results do not support this hypothesis as Triticum aestivum spp. vulgare...
Will the genetic variability of wheat ensure the development of hypoallergenic products for celiac patients?
Tese de Doutoramento de José Miguel Silva Ferreira Ribeiro.
Technological value of blends (bread wheat flour and durum wheat semolina) for bread manufacture.
In the present study, the rheological and baking properties of blends containing bread wheat flour and durum wheat semolina were analyzed. Two bread wheat varieties (Almansor, Pirana), three durum wheat varieties (Celta, Hélvio, Marialva) and two replacement levels (25 and 60%) were used to determine differences in dough behaviour and bread properties. in Emir. J....
Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties.
Protein engineering of gluten, the exogenous effector in celiac disease, seeking its detoxification by selective chemical modification of toxic epitopes is a very attractive strategy and promising technology when compared to pharmacological treatment or genetic engineering of wheat. Here we present a simple and efficient chemo-enzymatic methodology that decreases celiac disease toxic epitopes of gluten...
The genetic variability of wheat can ensure safe products for celiac disease patients?
Wheat is a major source of protein in the human diet and presents an important genetic diversity that could be useful to look for cultivars with reduced allergenicity. in International Journal of Celiac Disease, 2(1): 24-26. Leia o trabalho completo aqui.
Influência da temperatura de extrusão nas propriedades reológicas do bioplástico de glúten de trigo.
O objetivo deste trabalho foi estudar a influência das diferentes condições de extrusão nas propriedades térmicas e reológicas de biopolímeros de glúten de trigo plastificado com glicerol. in Rev. de Ciências Agrárias, Mar 2014, vol.37, no.1, p.10-19. Leia o artigo completo aqui.