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Background: Fried dough sticks, widely enjoyed in southeast Asia, are made by frying a mixture of wheat flour and water at high‐temperature. With the move towards industrial production, there is an increasing demand for healthier versions. Understanding the key properties of fried dough sticks and how the ingredients interact is crucial for meeting these health‐focused consumer preferences. Results: In this study, the connections between the dough's rheological and thermal properties, alongside the interactions between gluten proteins and the oil content in fried dough sticks, were examined and analyzed at varying gliadin to glutenin mass ratios (Gli/Glu). The results indicated that a general decrease in the viscoelastic properties of the dough was associated with an increase in the Gli/Glu ratio. Furthermore, a heightened concentration of gliadin was observed to augment the mass loss of gluten proteins, thereby engendering a spatially sparse network structure. Additionally, this excessive presence of gliadin precipitated the thermal instability within the dough, necessitating an augmented chemical force to preserve the stability of the gluten network structure. Conclusion: At the Gli/Glu ratio of 5:5, the gluten protein exhibited enhanced thermal stability and minimal mass loss. At this specific ratio, the gluten network was characterized by a comparatively high prevalence of extended gluten films and short‐chain structures, which resulted in the production of fried dough sticks possessing minimal structural oil content. The study provided a theoretical basis for identifying the Gli/Glu ratio as an effective approach to modulate the oil content in fried dough sticks. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Celiac disease (CeD) is a chronic, lifelong, multifactorial, polygenic, and autoimmune disorder, characteristically triggered by exposure to the exogenous factor "gluten" in genetically predisposed individuals, with resulting duodenal inflammation and enteropathy, as well as heterogeneous multisystemic and extraintestinal manifestations. The immunopathogenesis of CeD is complex, favored by a peculiar human leukocyte antigen (HLA) genetic predisposition, leading to gluten presentation by antigen-presenting cells to CD4+ T helper (Th) cells, T cell–B cell interactions, and production of specific antibodies, resulting in the immune-mediated killing of enterocytes and, macroscopically, in duodenal inflammation. Here, the most relevant correlations between cellular and molecular aspects and clinical manifestations of this complex disease are reviewed, with final considerations on nutritional aspects for disease management. [ABSTRACT FROM AUTHOR]

Background: Non-celiac gluten/wheat sensitivity (NCGWS) is a syndrome for which pathogenesis and management remain debated. It is described as a condition characterized by gastrointestinal and extra-intestinal symptoms rapidly occurring after gluten ingestion in subjects who have had celiac disease or wheat allergy excluded. To date, the diagnosis of NCGWS is challenging as no universally recognized biomarkers have been yet identified, nor has a predisposing genetic profile been described. However, the research is moving fast, and new data regarding pathogenic pathways, patients' classification, potential candidate biomarkers, and dietary interventions are emerging. Methods: This literature review aims to address the state of the art and summarize the latest updates in this field from 2019 to date. Results and Conclusions: Clinical studies regarding NCGWS in the last five years are reported to shed light on this complex condition and to guide specialists towards a more in-depth, prompt, and objective diagnosis. [ABSTRACT FROM AUTHOR]

High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns over food waste, monocropping and allergenicity. Optimizing the extrusion process for plant proteins (e.g., hemp, mung bean, fava bean) tends to be time consuming and relies on the operators' intuition and experience to control the process well. Simulating the extrusion process has been challenging so far due to the diverse inputs and configurations involved during extrusion. This review details the mechanism for fibrous structure formation and provides an overview of the extrusion parameters used for texturizing a broad range of plant protein sources. Referring to these data reduces the resources needed for optimizing the extrusion process for novel proteins and may be useful for future extrusion modeling efforts. The review also highlights potential challenges and opportunities for extruding plant proteins, which may help to accelerate the development and commercialization of related products. [ABSTRACT FROM AUTHOR]

Background/Objectives: In Italy, the prevalence of celiac disease (CeD) among children exceeds 1.5% and has steadily increased with a linear trend over the past 25 years. The clinical presentation is heterogenous and a change in onset symptoms has been described in recent years. The aim of the study is to describe the pattern of clinical presentation of CeD during the last 12 years in a single Italian center. Methods: We retrospectively enrolled all children diagnosed with CeD at Bambino Gesù Children Hospital, Rome between 1 March 2011 and 22 June 2023. To investigate the changes in pattern of clinical presentation, we divided the patient population into three groups of approximately 4 years each (respectively: 49, 48 and 48 months). Patients who previously received a CeD diagnosis in other centers were excluded. Results: Overall, 4478 patients were diagnosed with CeD at our center. 1082 were excluded, leaving 3396 available for analysis. We divided the study cohort into three groups: group 1 (n = 909), group 2 (n = 1103), and group 3 (n = 1384). Diagnoses of CeD increased by 17.5%. The trend of the non-classic form shows a significative increase (p = 0.000064), showing a high prevalence of bloating and abdominal pain and a significant reduction in celiac crisis (p < 0.0001). Conclusions: Annual diagnoses of CeD increased during the study period, and the clinical presentation has changed in recent years, showing an increase in the non-classic form and a reduction in more severe forms of celiac crisis. [ABSTRACT FROM AUTHOR]

Background/Objectives: An increasing number of studies have reported liver involvement in both children and adults with celiac disease (CD). This often manifests as isolated hypertransaminasemia or hepatic steatosis (HS). The aim of this study was to define the prevalence of hypertransaminasemia and HS in a pediatric population with CD before starting a gluten-free diet (GFD) and to analyze how the introduction of a GFD could modify this condition. We also conducted a state-of-the-art literature review of the association between hypertransaminasemia, metabolic dysfunction-associated steatotic liver disease (MASLD) and CD. Methods: We retrospectively reviewed the clinical charts of pediatric CD patients diagnosed in three different pediatric units of Sicily, analyzing clinical, laboratory, ultrasound, and histology data before and 12 months after the introduction of a GFD. Results: A total of 160 patients (65.0% females, median age 6.4 (0.8–13.2) years) were included; hypertransaminasemia and HS prevalences at diagnosis were 8.1% and 6.1%, respectively. Subjects with hypertransaminasemia were younger (p = 0.01) than those without and had higher frequencies of HS (p = 0.034) and anti-tissue transglutaminase (tTg) immunoglobulin (Ig)G positivity (p = 0.046). Subjects with HS were younger (p = 0.0001) and had a higher frequency of hypertransaminasemia (p = 0.029) compared to non-steatotic ones. After 12 months of a GFD, hypertransaminasemia and HS persisted in 53.8% and 50.0% of patients, respectively. Conclusions: The prevalences of hypertransaminasemia and HS in Sicilian pediatric CD patients seem to be lower than those reported in other geographical areas. A GFD can reverse the trend of liver involvement, although periods of longer than 12 months may be necessary. However, a GFD has been associated with an increased prevalence of HS, and so regular follow-up involving a nutritionist should be recommended to guide physicians in patient management. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

ABSTRACT Wheat gluten is a by‐product of the wheat starch industry, rich in bioactive peptides. Spray drying is an effective method for improving the stability of bioactive compounds. So, the aim of this study was to produce gluten hydrolysate by different proteases (alcalase, pancreatin, and trypsin) at different times (40–200 min). The hydrolysate with the strongest antioxidant potential (produced by pancreatin after 200 min of hydrolysis) was encapsulated by spray drying. The effect of wall material's type (maltodextrin, potato starch, and their combination at different ratios) on the encapsulation efficiency, physicochemical properties (moisture content, solubility, water activity, tapped and bulk density, and hygroscopicity), release behavior under simulated gastrointestinal digestion conditions, and morphology of microcapsules were evaluated. The microcapsules produced by maltodextrin and potato starch at a 30:70 ratio possessed the highest water activity (0.36), encapsulation efficiency (85.79%), and moisture content (8.2%). An increase in maltodextrin concentration increased the solubility, bulk, and tapped density. SEM images showed that microparticles were spherical with wrinkled surfaces. The microcapsules showed higher stability than free gluten hydrolysate. The combination of maltodextrin and potato starch at a 30:70 ratio could control the release of gluten hydrolysate under simulated gastrointestinal conditions. As a result, the use of maltodextrin and potato starch carriers at a 30:70 ratio in spray drying could effectively protect the bioactive properties of gluten hydrolysate and control its release. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effectiveness of low-fish meal diets (LFMD), incorporating animal (tankage meal, tuna byproduct meal and poultry byproduct meal) and plant (soy protein concentrate and wheat gluten meal) protein sources as a fish meal (FM) replacement in juvenile olive flounder Paralichthys olivaceus. A control diet (FM70) was prepared to contain 70% of sardine and anchovy FM (1:1, v:v). Six experimental diets were formulated reducing FM levels in FM70 diet down to 35, 30, 25, 20, 15 and 10% (designated as FM35, FM30, FM25, FM20, FM15 and FM10, respectively) with increasing proportions of animal and plant protein sources. Fish (initial mean body weight: 22.3 ± 0.01 g) were fed each experimental diet for 12 weeks. At the end of the feeding trial, growth performance, survival and biological indices were not affected by dietary FM levels. Feed utilization was significantly decreased in FM15 and FM10 groups than in FM70 group. The gene expression of tumor necrosis factor-α (TNF-α) was significantly upregulated in FM10 group compared to FM70 group. In muscle fatty acid profiles, a reduction in palmitoleic, eicosapentaenoic and docosahexaenoic acids was observed, while oleic and linoleic acid levels increased with the decrease in dietary FM levels. These results indicate that the combined use of animal and plant protein sources would be a good option as a FM substitute for juvenile olive flounder. Considered with the decrease in feed utilization and upregulation of TNF-α gene expression, the dietary FM levels could be reduced only down to 20%. These results could be helpful to research the alternative sources of FM substitutes in feed formulations for carnivorous fishes. [ABSTRACT FROM AUTHOR]

Wheat is a staple cereal in the human diet. Despite its significance, an increasing percentage of the population suffers adverse reactions to wheat, which are triggered by wheat gluten, particularly the gliadin fractions. In this study, we employed CRISPR/Cas [clustered regularly interspaced palindromic repeats (CRISPR)/CRISPR-associated protein] multiplexing to introduce targeted mutations into γ- and ω-gliadin genes of wheat, to produce lines deficient in one or both immunogenic gliadin fractions simultaneously. For this study, eight single guide RNAs (sgRNAs) were designed and combined into four plasmids to produce 59 modified wheat lines, of which 20 exhibited mutations in the target genes. Characterization of these lines through Sanger sequencing or next-generation sequencing revealed a complex pattern of InDels, including deletions spanning multiple sgRNAs. The mutations were transmitted to the offspring, and the analysis of homozygous derived lines by reverse-phase HPLC and monoclonal antibodies showed a 97.7% reduction in gluten content. Crossing these lines with other CRISPR/Cas lines deficient in the α-gliadins allowed multiple mutations to be combined. This work represents an important step forward in the use of CRISPR/Cas to develop gluten-free wheat. [ABSTRACT FROM AUTHOR]

Background: Gamma-and omega-gliadins are major components of gluten in wheat and can trigger allergic reactions and gluten intolerance. An increase in the number of motifs in their sequences correlates with a rise in toxic epitopes, leading to a stronger immune response. Evaluating the structural homology of gliadins across different wheat species and varieties can help identify toxic epitopes, which may be edited to neutralize their effects. This study aimed to evaluate the structural homology, evolutionary relationships and presence of toxic epitopes in various wheat species and varieties. Methods: Multiple sequence alignment using the ClustalW algorithm (BLOSUM62 matrix) in the Ugene program was used to identify structural differences between gamma- and omega-gliadins. The alignment results were evaluated based on percentage identity, scores and the presence of homologous regions. Phylogenetic analysis was performed using the maximum likelihood method with the JJT+G+F model for gamma-gliadins and the LG+G+F model for omega-gliadins, using the MEGA11 software with bootstrap support. Result: Gamma-gliadins had a high degree of similarity across different wheat species and varieties, while omega-gliadins showed more variability and were less conserved. Toxic epitopes linked to celiac disease were most commonly found in gamma-gliadins of T. aestivum and T. dicoccoides Atlit2015, with fewer in T. monococcum clone 45-L024585. The unique amino acid composition of omega-gliadins was associated with diverse toxic epitope variations. T. aestivum Chinese Spring D2 and D3 contained more toxic epitope segments related to celiac disease, whereas no presumed toxic epitopes were detected in T. monococcum DV80. The obtained data can be used for genetic editing aiming to create wheat varieties that include allergen-neutral gliadins by reducing the repetitive motifs of celiac disease epitopes. [ABSTRACT FROM AUTHOR]

Background: The study aimed to evaluate the flour quality of different wheat varieties (Triticum durum L.) for various end-use products such as chapati, bread, biscuits and pasta. The focus was on identifying varieties with superior nutritional and processing qualities by analyzing various qualitative parameters. Methods: The study assessed multiple wheat varieties using a range of qualitative parameters, including moisture, ash, total soluble sugar, starch, protein, lysine, tryptophan, dry and wet gluten, gluten index, water binding capacity, ß-carotene content, sedimentation value, thousand kernel weight and mineral content (Fe and Zn). The wheat varieties evaluated included A-206, GW-1, HI 8498 (Kota), PDW 291 (Hissar) and NIDW 295 (Pune). Result: The study identified A-206 and GW-1 as wheat varieties with superior protein content, gluten quality and water binding capacity, making them ideal for various end-use products. A-206 also had the highest lysine and tryptophan levels, while GW-1 and HI 8498 (Kota) had elevated ash content. PDW 291 (Hissar) was notable for its higher total soluble sugar and NIDW 295 (Pune) excelled in starch content, ß-carotene and thousand kernel weight. Overall, NIDW 295 showed the most promise for pasta production due to its comprehensive quality traits. [ABSTRACT FROM AUTHOR]

Background & Aims: In coeliac disease, the clinical role of the urinary gluten immunogenic peptide is unclear. It has been suggested it can be a non-invasive marker of villous atrophy. Therefore, we present the largest cross-sectional clinical data in patients with coeliac disease to establish the diagnostic accuracy of the urinary gluten immunogenic peptide in identifying villous atrophy. Methods: Patients providing urinary gluten immunogenic peptide were identified between September 2018 and August 2023 at the National Health Service (NHS) England National Centre for Non-Responsive and Refractory CD. In our retrospective study, the results of the urinary gluten immunogenic peptide test collected within 7 days, self-reported adherence to a gluten free diet reported within 3 months, serology collected within 7 days (immunoglobulin A - tissue transglutaminase and endomysial antibody) and histology at the time of endoscopy were compared in individuals with coeliac disease who were either asymptomatic and undergoing remission biopsies (group 1), non-responsive coeliac disease (group 2) and refractory coeliac disease on immunosuppressive therapy (group 3). Associations between dichotomous variables were calculated using chi-squared test. Results: In group 1 the sensitivity, specificity, positive predictive value (PPV) and negative predictive value (NPV) for detecting villous atrophy were 42.9%, 83.3.%, 64.3% and 67.6% respectively. In group 2 the sensitivity, specificity, PPV and NPV for detecting villous atrophy were 36.2%, 79.0%, 39.5% and 76.6% respectively. In group 3 the sensitivity, specificity, PPV and NPV for detecting villous atrophy were 56.3%, 70.6%, 73.0% and 53.3%. More patients on immunosuppression had a positive urinary gluten immunogenic peptide than those not on immunosuppression (43.3% vs 24.1%, p<0.001). Conclusions: The urinary gluten immunogenic peptide does not have a role in identifying villous atrophy. Therefore, to assess for villous atrophy an upper gastrointestinal endoscopy is still required. [ABSTRACT FROM AUTHOR]

Mitigation practices for cereal systems, including conservation agriculture and low emission fertilization, are required to face global challenges of food security and climate change. The combination of these climate-smart approaches was investigated for durum wheat in a dry region of the Mediterranean basin in two crop seasons. The experimental design consisted in two different genotypes, Marco Aurelio (high protein content) and Saragolla (higher adaptability), subjected to no tillage (NT) vs. conventional tillage (CT) and to two fertilization strategies (standard vs. low emission plus an unfertilized control). Different environmental and economic sustainability parameters as well as two different technological and nutritional quality traits were evaluated. Saragolla showed a better environmental adaptability and a higher nitrogen use efficiency, evaluated as partial nutrient balance (+27%), and was associated with a lower protein content (14.5% vs. 15.6%). NT was associated with an improvement in yield (+15%) and quality, i.e., micronutrients (Fe, Zn) and antioxidant capacity (+15%), in the drier crop year. Low emission fertilization did not reduce crop performance and its combination with NT showed a higher economic net return. The combination of the two mitigation practices improved not only environmental and economic sustainability but also the health quality of durum wheat under water limited conditions. [ABSTRACT FROM AUTHOR]

Food allergy is a significant public health concern and food safety issue. Deriving from classical toxicology principle, the food allergen risk assessment has been considered a science‐based strategy to identify, quantify, and manage the food allergy risks as such risk represent a significant food safety. Moreover, the implication of the precautionary allergen labeling in most jurisdictions is voluntary, resulting potential risk to allergic consumers. In this study, a quantitative risk assessment technique was employed to evaluate the risk of wheat allergy in prepackaged foods. The assessment utilized probabilistic models, including the lognormal, Weibull, Gamma distributions, and Bayesian model averaging. The predicted allergic reactions were determined to be 682, 854, 677, and 721 incidents per 10,000 eating occasions within wheat allergic population, respectively. The findings of this study revealed that the consumption of prepackaged foods containing gluten without wheat/gluten summary (i.e., ingredient) labeling would potentially pose the risk of allergic reactions to wheat allergic individuals. The utilization of quantitative risk assessment methodology at different points of the food system facilitates alleviating unnecessary concerns to stakeholders while maintaining a reasonable knowledge of allergy risk and providing valuable guidance in formulating effective management strategies to mitigate the risk of food allergies, thereby contributing to the overall safety of the sustainable food system. [ABSTRACT FROM AUTHOR]

In response to the growing demand for plant‐based meat alternatives, this study explores the impact of incorporating wheat gluten (WG) into soy protein isolate (SPI) on both the proximate and functional properties of protein blends. The research also examines the effects of high moisture extrusion processing, varying feed moisture levels (60%, 65%, and 70%), and WG‐SPI blends on extruder response, as well as the textural, rheological, and solubility characteristics of the resulting extruded meat analogues. Moreover, the prime objective was to gain insights into the impact of using HMMA made at different ratios and feed moisture levels on plant‐based burgers. As the WG incorporation level increased in SPI, the RVA viscosity, water absorption, and oil absorption capacities, and foaming stability exhibited a decrease while foaming capacity increased. As feed moisture and WG incorporation levels in SPI increased, the system parameters, rheological, and textural parameters of high moisture extruded meat analogs decreased. WG25‐SPI75 showed the highest degree of texturization or sulfide bonds, and its extruded meat analogues at 60% feed moisture level burger patties resemble a similar textural to a chicken burger patty. This study is pivotal in understanding how wheat gluten in SPIs and feeding moisture level influence the textural and rheology properties of HMMA. [ABSTRACT FROM AUTHOR]

Wheat stands as one of the few crops globally that continues to grow in strategic importance, boasting a cultivation history as ancient as humanity itself. Renowned for its essential role in the human diet, wheat grain provides not only starch and energy but also protein, gluten, and other valuable health-promoting components. This study assessed the yield and quality traits of wheat varieties in the Erzincan and Erzurum regions, conducted without irrigation over the years 2018, 2019, and 2020. The findings indicated that the Erzincan region exhibited statistically superior outcomes in terms of grain yield (25.72 kg ha−1), wet gluten ratio (26.86%), and protein content (12.51%). Specifically, the Ekiz variety in Erzincan province achieved the highest grain yield (26.28 kg ha−1), while the Pehlivan variety led in Erzurum with a yield of 22.94 kg ha−1. Multivariate analyses highlighted significant influences of weather conditions and crop maturity on the protein and gluten contents. Consequently, the study provided critical insights into the selection of wheat varieties for cultivation in both regions and the responsiveness of these traits to varying climatic conditions. [ABSTRACT FROM AUTHOR]

Wheat bran aleurone layer flour was used to partially replace high-gluten flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the ash content, dietary fiber content and protein content of the mixed flour increased to 1.40%, 10.21% and 15.13%, respectively, while the moisture content, total starch content, wet gluten content and gluten index decreased to 9.62%, 56.92%, 16.75% and 59, respectively, with a darkening in color and a decline in gelatinization viscosity indexes. The water absorption, formation time and weakening degree of dough increased to 70.40%, 5.32 min and 84.00 FU, respectively, while the flour quality index decreased to 62.00. The ductility and elasticity of dough became worse with the increase of wheat gluten layer flour. The color of the hand-grabbed cake became darker (L* significantly decreased, a* and b* significantly increased), and the taste became worse. The hardness and chewability increased to 18 275.12 g and 8 261.53 g, respectively, while the oil content decreased to 12.55%, and the oil distribution became uneven. In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced. [ABSTRACT FROM AUTHOR]

Disulphide bond (S--S) is the most important covalent bond in wheat gluten protein, enhancing the compactness of the spatial structure of protein peptide chains. Under certain conditions, S--S can be converted into sulfhydryl group (--SH). This paper reviewed recent domestic and international research on the changes of --SH and S--S in the processing of flour products elucidating the mechanisms of --SH and S--S in changing the network structure of gluten protein. The transforming mechanisms of --SH and S--S in wheat gluten protein in the processing of flour products were discussed from two aspects: processing conditions (temperature change, nonthermal processing technology) and additives (salts, proteins, enzymes, oxidants, reducing agents, and sulfhydryl blocking agents). It was believed that the formation of S--S in wheat gluten protein usually involves two pathways: --SH oxidation and --SH/ S--S exchange reaction. Low temperature conditions such as refrigeration and freezing could increase the free --SH content of the system, leading to a decrease in the firmness of the gluten protein network. Moderate high temperature, high pressure, mechanical external force, vacuum and other conditions could promote protein cross-linking through S--S, which was conducive to the formation of the gluten protein network. External additives could alter the exchange reaction of --SH and S--S in gluten proteins. The moderate potassium salts, wheat protein disulfide isomerases, reducing agents, and thiol blocking agents could interfere with the conversion of free --SH to S--S, thereby slowing down the formation of S--S in gluten proteins. The moderate sodium salts, acidic proteases, oxidases, and oxidants could promote the formation of S--S and three-dimensional polymerization networks. However, current research objects mainly focus on staple flour products such as noodles, and the research on the dynamic molecular structure changes of --SH and S--S during the processing of facial products is limited. In addition, the research on the relationship between natural functional factors and --SH and S--S in gluten protein is also less. In the future, the variety of research objects should be further expanded, and multiple new technologies should be synergistically applied to analyze the dynamic molecular structure of --SH and S--S in gluten protein. More emphasis should be placed on the research and development of functional flour products and the exploration of chemical mechanisms. The review provided theoretical reference for deciphering the mechanism of --SH and S--S in influencing the quality of flour products and explored new research ideas for improving the quality of flour products and breeding special wheat varieties with --SH and S--S as the breakthroughs. [ABSTRACT FROM AUTHOR]

Chronic inflammatory diseases (CIDs) pose a growing healthcare challenge, with a substantial proportion of patients showing inadequate response to biological treatment. There is renewed interest in dietary changes to optimize treatment regimens, with a growing body of evidence suggesting beneficial effects with adherence to a gluten‐free diet. This study compared the likelihood of achieving clinical response to biological treatment after 14–16 weeks in patients with CID with high versus low‐to‐medium gluten intake. Secondary outcomes of interest included changes in disease activity, health‐related quality of life and C‐reactive protein. The study was a multicentre prospective cohort of 193 participants with a CID diagnosis (i.e. Crohn's Disease, Ulcerative Colitis, Rheumatoid Arthritis, Axial Spondyloarthritis, Psoriatic Arthritis or Psoriasis) who initiated biological treatment between 2017 and 2020. Participants were stratified based on their habitual gluten intake: the upper 33.3% (high gluten intake) and the remaining 66.6% (low‐to‐medium gluten intake). The proportion of patients achieving clinical response to biological treatment after 14–16 weeks was compared using logistic regression models. The median gluten intake differed significantly between groups (12.5 g/day vs. 5.9 g/day, standardized mean difference = 1.399). In total, 108 (56%) achieved clinical response to treatment, with no difference between 35 (55%) in the high gluten group and 73 (57%) in the medium‐to‐low gluten group (OR = 0.96 [0.51–1.79], p = 0.897). No differences were found with secondary outcomes. In conclusion, this study found no association between gluten intake and response to biological treatment in patients with CID. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to investigate the effects of long‐chain inulin (FXL) on the water state, rheological properties, gluten depolymerisation, and microstructure of frozen dough. The results suggested that FXL improved the water state and rheological properties of the frozen dough. It also significantly enhanced the proportion of bound water, G′, G″ value, and the pasting properties of the frozen dough. FXL effectively increased the content of disulfide bonds, α‐helix, and β‐sheet structures in gluten, thereby enhancing its thermal stability and inhibiting depolymerisation. Microstructure results demonstrated that FXL improved the continuity and uniformity of the gluten‐starch network structure in frozen dough, effectively reducing the mechanical damage caused by ice crystals. The addition of 1 g/100 g FXL better alleviate the deterioration of frozen dough quality during frozen storage and improved its overall quality. These results indicated that FXL can be used as a promising cryoprotectant in frozen dough. [ABSTRACT FROM AUTHOR]

Plant growth regulators play an essential role in plants' biochemical processes. In this study, foliar spray was applied using three growth regulators, gibberellic acid (GA3), naphthalene acetic acid (NAA), and 6-benzyl amino purine (BAP), to investigate their effects on wheat (Triticum aestivum L.) 'Giza-171' yield traits and grain biochemical constituents, including sugars, carbohydrates and protein. The assessed growth regulators (GA3, NAA, and BAP) were applied at 100 and 150 mg L-1 concentrations. The results indicated significant improvements in wheat grain yield and 1000-grain weight, which increased by 15.40% and 24.78%, respectively, using GA3 at 150 and 100 mg L-1. In addition, the highest contents of protein and carbohydrates were observed with samples treated by the foliar application of NAA at 150 mg L-1 and BAP at 100 mg L-1, respectively. The fat content in wheat grains increased by 1.97% and 2.73% with foliar spray with 150 mg L-1 NAA and 100 mg L-1 BAP, respectively. The lipid profile showed cis-linoleic acid was the primary fatty acid, followed by palmitic acid; the content of linoleic acid slightly increased with GA3 treatment to 50.42%, while palmitic acid significantly increased with 100 mg L-1 NAA. The total saturated and unsaturated fatty acids recorded 33.64% and 66.30%, respectively; the 150 mg L-1 NAA treatment had the lowest saturated fatty acid content. The SDS-PAGE profiles showed that growth regulators significantly enhanced the wheat protein where new bands appeared, especially in 100 mg L-1 GA3 and 100 mg L-1 BAP treatments. The applied growth regulators improved wheat yield, contents of some compounds, and nutritional value. [ABSTRACT FROM AUTHOR]

This study focused on the factors that soften the crumb texture of vacuum-cooled bread by examining the effect of residual heat applied to bread during the vacuum cooling process, focusing on how suppressing residual heat affects the starch and protein content of the bread. The results showed that in vacuum cooling breads, the removal of residual heat preserved the grain shape and crystallinity of the starch and inhibited the progress of gelatinization. In addition, residual heat also enhanced the insolubilization of proteins caused by baking, indicating that protein insolubilization was suppressed in vacuum cooled breads with less residual heat. To further elucidate the effect on protein properties, the isoforms of gliadin that were soluble in the EtOH fraction, whose hydrophobicity was reduced by residual heat, were identified. The results showed that α-/β- and γ-gliadins, which exhibit higher hydrophobicity among gliadin isoforms, demonstrated increased solubility in vacuum-cooled bread where residual heat was suppressed. [ABSTRACT FROM AUTHOR]

Introduction: Celiac disease (CD) is an autoimmune enteropathy characterized by atrophy of the intestinal mucosa triggered by the ingestion of gluten in individuals with a genetic predisposition. CD manifests with heterogeneous array of symptoms, including a wide range of intestinal and extraintestinal symptoms and manifestations (EIMs). The mechanisms involved in the pathogenesis of EIMs in CD are not only related to intestinal mucosal damage and associated malabsorption but also to systemic inflammation. To date, the only effective treatment for CD is a lifelong gluten-free diet (GFD). Proper adherence to the GFD leads in most cases to a gradual resolution of intestinal atrophy and results in an improvement of the clinical manifestations associated with intestinal damage. Areas covered: This review, based on a Pubmed literature search, describes the extraintestinal complications associated with CD, emphasizing strategies for therapeutic management and responsiveness to the GFD. Expert opinion: CD is associated with different EIMs which can affect different organs. The main clinical interest is if these complications respond to the GFD, which occur at variable rate and not for all disorders associated with CD. Therefore, often complementary additional therapies are needed to achieve optimal symptoms resolution. [ABSTRACT FROM AUTHOR]

Obtaining optimal wheat cultivars that balance high productivity and grain processing quality in diverse environmental and crop management conditions requires a comprehensive assessment of the influence of genetic and environmental factors and their interactions. This study investigated the influence of these factors on yield, grain quality, and bread-making traits in spring wheat (Triticum aestivum L.) cultivars. The study was conducted at four trial locations in the temperate climate area over two consecutive growing seasons, each with two different crop management approaches (moderate and high input). We observed a strong influence of genotype on grain quality (e.g., protein content, test weight) and farinographic in spring wheat. Environmental factors strongly influenced the variability of dough softening and quality number among the studied rheological traits. However, we observed that crop management significantly impacted dough stability. The strength of the relationships between yield, grain quality, and bread-making traits depended on the specific crop management used. The multi-trait stability of genotypes in yield, grain quality, and bread-making traits also varied, depending on the crop management method. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, active and edible films for food packaging were obtained by intensive mixing and compression molding of the wheat gluten (WG) glycerol-plasticized paste. Thyme essential oil (TEO, 10 and 15 wt.%) was incorporated as the active component microencapsulated in β-cyclodextrins (β-CD) and included directly into the biopolymer matrix for comparison. It was found that films incorporating microencapsulated TEO are more soluble in water (total soluble matter (dry method) of about 33% and 36.6% vs. 22.4% and 18.6%, for films containing 10% and 15% TEO, respectively) but less rigid than those obtained with free oil (elastic tensile moduli of 6.9 and 3.1 vs. 9.9 and 6.8 MPa, for films containing 10% and 15% TEO, respectively), although the water vapor permeability of the former is lower (4.95 10−9 and 6.29 10−9vs. 8.85 10−9 and 11.13 10−9 g/Pa*s*m, for films containing 10% and 15% TEO, respectively). Active films containing both free and encapsulated TEO inhibited gram (+) as well as gram (−) bacteria and exhibited enlarged antioxidant properties, with the latter presenting slightly better performance. In addition, encapsulation slowed the release rate of TEO from the films, allowing the bioactive to remain active in the film for much longer. Therefore, the present work revealed that films prepared from TEO/β-CD microcapsules included in compression-molded wheat gluten matrices showed great potential to be used as an active food packaging. [ABSTRACT FROM AUTHOR]

Copyright of Romanian Journal of Nutrition is the property of MEDICHUB MEDIA, S.R.L. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)