Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Class of 2008 Abstract / Objectives: To assess pharmacists’ and celiac patients’ knowledge and awareness about gluten in medications. Methods: People diagnosed with celiac disease were eligible to participate in the study. Patient questionnaires were administered at two of the quarterly Southern Arizona Celiac Support group meetings. Patients were surveyed regarding how to check the gluten-free status of prescription medications. Pharmacists from Tucson and Phoenix were included in the study. They were contacted by e-mail and invited to participate in the website questionnaire. Pharmacists were surveyed regarding their knowledge and comfort level of gluten content in medications. Both the patient questionnaires and pharmacist questionnaires utilized a rating scale of 0 to 5 (0=not at all, 5=very much). All other questions were multiple-choice. Results: Patient questionnaires were completed by 20 patients diagnosed for <5 years and 19 patients diagnosed ≥5 years. Seventy percent of patients reported that one of the ways they determine a medications’ gluten content is by asking a pharmacist which was significantly higher than any other method reported (p ≤ .010). Pharmacist questionnaires were completed by 40 clinical/hospital pharmacists and 25 community pharmacists. There were no significant differences in the two pharmacist groups’ reported level of knowledge (2.0±1.4 and 2.2±1.3, p=0.50), confidence in counseling (1.6±1.3 and 1.9 ±1.5 p= 0.41), or willingness to determine gluten content in medications (3.4±1.4 and 3.5±1.5). Conclusions: Celiac patients rely on pharmacists to determine the gluten content in medications. Pharmacists are willing to help patients determine gluten content, but are unconfident in their ability to do this.

Call number: LD2668 .T4 1957 K63 / Master of Science

Introduction: Wheat is one of the most cultivated cereal grains in the world and is used for the manufacture of a wide range of food products; however its consumption has been linked to several health issues. Food products containing wheat flour commonly elicit a high glycaemic response (GR) through rapid breakdown of starch and absorption of the resulting glucose. Regular over-consumption of such foods has been linked to obesity and development of type 2 diabetes. Dietary fibre may alter GR after meal consumption indirectly through modification of chyme viscosity. Wheat can also elicit immune-mediated adverse reactions, such as immunoglobulin E(IgE)-mediated wheat allergy and coeliac disease (CD), which are most often associated with gluten proteins consisting of gliadins and glutenins. Resistance to digestion may impact the allergenicity of such protein components. Digestion of gluten and its epitopes important for CD have been enhanced in vitro and in vivo using a prolyl endopeptidase from Aspergillus niger (AnPEP) however the impact on IgE-mediated allergy has yet to be considered. Additional information is needed about the digestion of wheat. Specifically the impact of food matrix, digestion conditions and effect of AnPEP require further investigation. Methods: First, the effect of food matrix on proteolysis was tested by in vitro batch oral-gastric digestion of a purified total gliadin fraction (TGF), flour and bread. As the most physiologically relevant material, bread was also processed through the duodenal/intestinal phase in varying conditions to assess the impact of enzyme inclusions on macronutrient breakdown. Second, results from the batch digestions were compared to bread digestion in dynamic models, where the effect of natural variations in soluble fibre was also tested. Increasing levels of AnPEP were used in two in vitro batch oral-gastric models. Protein breakdown in digestions was assessed using a combination of 1D PAGE, immunoblots with a variety of wheat-specific antibodies, kinetic analysis and inhibition ELISA. Immunoassays were performed with sera from 23 wheat-allergic patients and some digestions were analysed in terms of starch digestion. Finally, LC-MS/MS was used to obtain specific sequence information and relative intensity of peptides from in vitro batch model digestions. Thus, digestion of selected allergens and key epitopes was monitored. Results and Discussion: Wheat proteins were very resistant to in vitro batch gastric digestion in bread compared to the TGF, with flour proteins somewhat intermediate. Thus, studies digesting purified proteins are not always indicative of protein digestion in a processed food matrix. Digestion of bread protein was enhanced by starch digestion and vice versa. This has implications for patients with deficiency in pancreatic amylase, which is often observed in childhood, so may play a role in food allergy development by influencing polypeptides reaching the gut mucosa. Digestion model conditions also had a large impact on wheat protein digestibility with differences observed between batch and dynamic models, and the two batch models used. This may reflect biological variations observed in vivo. Unexpectedly, the wheat cultivar with higher soluble fibre digested slightly more quickly which may be due to alterations in other macronutrients present. In most cases patient sera were poly-sensitized to a number of wheat proteins and IgE-binding was mostly unaffected by baking. Gastric digestion reduced IgE-reactivity of bread but large polypeptides of high relative intensity remained. Addition of AnPEP further reduced IgE-reactivity of digestion samples by digesting gluten proteins into smaller peptides of lower relative intensity. This reduced the presence of epitopes important for IgE-mediated allergy and CD. Therefore, AnPEP may have an application for treatment of accidental wheat consumption for patients with IgE-mediated wheat allergy.

Orientador: Jaime Amaya Farfan / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-07-25T10:27:52Z (GMT). No. of bitstreams: 1 Caperuto_LucianaChagas_M.pdf: 12466077 bytes, checksum: bd1d7baf0a7747dc499253232a0b795c (MD5) Previous issue date: 1999 / Resumo: Doença celíaca é uma intolerância alimentar ao glúten, causada pela ingestão de cereais que contêm essa proteína, como trigo, amido de trigo, centeio, cevada, triticale e, provavelmente, aveia. O único tratamento efetivo contra a doença é a exclusão total da dieta de produtos elaborados a partir dos grãos considerados tóxicos. Essa exclusão pode ser uma tarefa difícil devido à grande quantidade de produtos industrializados e, até mesmo, caseiros preparados a partir desses grãos. No caso do trigo, a exclusão ou substituição desta matéria-prima é particularmente complexa, em função de suas propriedades viscoelásticas únicas. Pseudo cereal isento de glúten, originário da região andina sul americana, a quinoa (Chenopodium quino8, Willd), é uma alternativa para a citada substituição muito atraente para celíacos e pessoas não portadoras de tal doença. Apresenta elevado teor de proteína e pode satisfazer quase completamente, em termos de vitaminas e minerais, o requerimento recomendado pelo "Commitee on Dietary Allowances". O objetivo deste trabalho foi desenvolver um produto tipo macarrão de milho e quinoa para qualquer indivíduo, especialmente os celíacos. Foram avaliados os parâmetros de: qualidade de cozimento (perda de sólidos, aumento de peso, aumento de volume), textura (adesividade e elasticidade), viscosidade (viscosidade de pico e viscosidade final) e umidade da mistura de farinhas pré-gelatinizadas. Dos parâmetros estudados, verificou-se que a perda de sólidos, aumento de peso e volume, adesividade e umidade da farinha tratada termicamente variaram em torno de uma média. Esses valores médios foram: 16,2% de perda de sólidos, aumento de 2,3 vezes para o peso, aumento de 2,6 vezes para o volume, adesividade de 2090,7g e umidade de 38,4% na farinha tratada termicamente. Os resultados de elasticidade e viscosidade de pico forneceram indicações relevantes quanto à formulação e processamento, mas não permitiram chegar a conclusões definitivas, em função do processo ainda não apresentar alta reprodutibilidade. Já a viscosidade final teve modelo significativo (p=O,0657) e, portanto, preditivo. A combinação das variáveis independentes que implicou no maior valor de elasticidade, característica desejável para o produto em questão, foi baixo a médio tempo de tratamento térmico, baixa à média umidade de condicionamento e de baixa à média porcentagem de quinoa. Para a viscosidade de pico, todos os valores obtidos podem ser considerados baixos em relação à farinha inicial não tratada, e, portanto, qualquer combinação de tempo de tratamento térmico, umidade de condicionamento e porcentagem de quinoa pode ser considerada boa, devendo¬se escolher a mais conveniente. Já para a viscosidade final, a melhor combinação foi baixo teor de quinoa (1,6 a 5%) e toda a faixa de tempo de tratamento térmico ou toda faixa de quinoa e tempo de tratamento térmico de aproximadamente 4 minutos. A média obtida para a aceitação global do produto foi 6,83, que se encontra entre "gostei ligeiramente" e "gostei moderadamente". Com relação à intenção de compra, 50% dos provadores "possivelmente comprariam". Isso mostra um considerável potencial de mercado para o produto. / Abstract: Celiac disease can be understood as an intolerance to gluten exhibited by certain individuais upon ingestion of such cereais as wheat, wheat starch, rye, barley, triticale and probably oats, which contain this class of proteins. The only effective treatment to date, is the complete exclusion from the diet of products known to be toxic. Exclusion of these grains from a standard diet can be a difficult task for the patient, given the wide spectrum of industrialized and home-made products of the Western diet that include those ingredients. The substitution of wheat requires the use of special technical strategies because of its unique viscoelastic properties. Quinoa (Chenopodium quinoa Willd), a pseudo cereal original of the high Andes that has been adapted to the low lands of the Brazilian "cerrado" is reportedly gluten-free and should be explored as a cereal food substitute for celiac patients. Quinoa products have high contents of protein, and can furnish most of the recommendations for vitamins and minerais. The objective of this work was to assess the potential of quinoa flour in the development of a spaghetti prototype, using corn and quinoa flours as ingredients. Cooking quality (loss of solids, volume and weight increments), texture (adhesiveness, elasticity), viscosity (peak and final viscosities) and moisture contents of the pre-gelatinized flour mixtures were the physical parameters studied. Of these, only texture did not vary, about a mean. Mean values were 16.2%, 2.3 times, 2.6 times, 2090.7g and 38.4% for loss of solids, weight increase, volume increase, adhesiveness and moisture, respectively. The results from elasticity and peak viscosities provided information relevant to both formulation and processing of the product, but did not permit to draw more definite conclusions due to the low reproducibility of the processo The final viscosity, in turn, afforded a significant model (p=0,0657) and was, therefore, predictive. The combination of independent variables that resulted in higher elasticity values, desirable characteristic for the target product, was short-to-medium thermal treatment, low-to-medium conditioning moisture and low to-medium quinoa level of addition. For peak viscosity, all values obtained could be considered low with respect to the unreated, initial flour. Thus, any value could be satisfatory and convenience will influence selection. For the final viscosity, however, the best combinations were low (1,6 a 5%) quinoa content and the entire range of time of thermal treatment or, alternatively, the entire range of quinoa content and a thermal treatment of about 4 minutes. the mean sensory acceptance value was 6,83 placed the product between "I liked it slightly" and "I liked it moderately". Regarding the intention of buying the product, 50% of the tasters declared they "would probably buy it", which shows a substantial potential market for the product. / Mestrado / Mestre em Ciência da Nutrição

Bioplastics produced from agricultural resources are gaining attraction in recent years because of their sustainability and potential biodegradability. Wheat gluten (a wheat protein) is among the potential feedstocks, which stands out because of its availability, low price, good biodegradability, and good viscoelastic properties. This paper provides state-of-art information on the processing of wheat-based bioplastics with their potential applications. It gives an overview of the structure of wheat gluten, its manufacturing processes (casting, thermoforming, extrusion, compression molding, injection molding), thermal-mechanical properties (tensile strength, elongation at break, young?s modulus, water vapor pressure, gas permeability, etc.) of processed plastic films and rigid products, methods to improve the properties, potential applications (packaging, biomedical, adhesives, cosmetics), and limitations and prospects of wheat-based bioplastics.

Because of the nutritious value of sodium glutamate and its meat-like flavor, which is very pleasing to most people, and hence its demand if it were properly promoted, and because of the abundance of protein in accessible form for its manufacture, it is only reasonable to assume that if the optimum conditions of protein hydrolysis were found, the manufacturing could be made a highly successful enterprise. it was the purpose of this research to investigate the methods by which the hydrolysis of wheat glutes can do conveniently followed in order to determine the efficiency of reactions run under specific conditions.

Les symptômes de la maladie cœliaque sont déclenchés par l'ingestion de céréales contenant du gluten comme le blé, l'orge, le seigle et, dans de rares cas, l'avoine. Afin d’éviter ceux-ci, les personnes touchées doivent adopter un régime sans gluten. Pour être déclaré sans-gluten, un aliment ne doit pas contenir plus de 20 mg/kg de gluten. Ainsi, ces denrées doivent être analysées afin de garantir leur innocuité. Actuellement, des tests immunochimiques basés sur la reconnaissance de séquences protéiques de gluten sont utilisés. Cependant, des problèmes de sur- et de sous-estimation de la teneur exacte en gluten surviennent en fonction de la source de gluten analysée, c’est-à-dire selon la céréale. En cas de surestimation, cela réduit l’offre alimentaire des personnes cœliaques, mais en cas de sous-estimation, de graves conséquences affectent cette population. De plus, la réglementation canadienne exige une déclaration de la source du gluten sur l'étiquetage des produits préemballés, ce qui ne peut être réalisé adéquatement avec les moyens actuels. Ce travail porte sur le développement de nouveaux anticorps visant à discriminer les sources de gluten en utilisant des peptides synthétiques comme stratégie d'immunisation. Pour ce faire, 14 peptides synthétiques sélectionnés de séquences protéiques de gluten ont chacun été bioconjugués à une protéine porteuse et l'immunisation de lapins a été réalisée. Les anticorps polyclonaux (pAbs) résultants distinguent avec succès le gluten de blé, d'orge et d'avoine. Les pAbs dirigés contre le seigle réagissent également avec le gluten de blé et de seigle. Les résultats obtenus démontrent que la discrimination des sources de gluten peut répondre à la législation canadienne, mais aussi complémenter les tests immunochimiques actuels en nivelant les problèmes de sur- et sous-estimation de la teneur en gluten et améliorer davantage la sécurité des aliments destinés aux patients cœliaques. / Symptoms of celiac disease are triggered by ingesting grains that contain gluten like wheat, barley, rye, and, in rare cases, oats. In order to avoid symptoms, those affected should adopt a gluten-free diet. To be declared gluten-free, a food must not contain more than 20 mg / kg of gluten. Thus, these foods must be analyzed in order to guarantee their safety. Currently, immunoassays based on the recognition of gluten protein sequences are used. However, problems of overestimating and underestimating of the exact gluten content arise depending on the type of gluten being analyzed (wheat, barley, rye or oat). If gluten is overestimated, this reduces the food supply of celiac patients, but if underestimated, serious consequences then affect this population. In addition, Canadian regulations require a declaration of the source of gluten on the labelling of prepackaged products, which cannot be done adequately with current means. This work focuses on the development of new antibodies aimed at discriminating between sources of gluten using synthetic peptides as immunization strategy. To proceed, 14 synthetic peptides selected from gluten protein sequences were each bioconjugated to a carrier protein and rabbit immunization was performed. The resulting polyclonal antibodies (pAbs) successfully distinguish gluten from wheat, barley and oats. Rye pAbs react evenly with wheat and rye gluten. The results obtained demonstrate that the discrimination of gluten sources can meet Canadian legislation, but also complement current immunoassays by levelling the problems of over and underestimation of gluten content and further improve the safety of food intended for celiac patients.

Master of Science / Food Science Institute / Karen Schmidt / Flour is essential to bread production as it provides structure, texture, and flavor. The most common, wheat flour, is unique compared to other cereal flours as it forms gluten that is capable of forming viscoelastic dough, which retains gas produced during fermentation and helps create cohesive dough, all of which are critical to bread development. However, a certain percentage of the population has a rare autoimmune disorder, celiac disease, which is triggered by gluten. A gluten-free diet is the only remedy for celiac disease. Traditionally, in gluten-free breads, hydrocolloids, or gums have been used to mimic the behavior of gluten. However, the lack of a protein structure in breads made with hydrocolloids leads to an almost batter-like viscosity. Therefore, research has focused on gluten-free alternatives, particularly non-wheat cereal proteins that can be altered to mimic gluten’s dough forming properties. For example, zein has an average molecular weight and larger peptides than gluten, which contribute to its hydrophobic behavior. In fact, zein from maize flour is an ideal alternative as it can be manipulated to behave like gluten under certain conditions. The main difference between gluten and zein is that zein does not exhibit a large disulfide-linked polymer. Zein is also more hydrophobic than gluten. However, zein has been found to exhibit viscoelastic properties similar to gluten’s at temperatures higher than its glass transition. Other research has found the secondary structure of zein, in particular the β-sheet structure, increases at temperatures above its glass transition. This suggests that temperature and shear are not the only factors necessary to form and maintain the viscoelastic properties of zein; apparently, the β-sheet structures also affect viscoelasticity. Finally, differences such as maize variety and particle size also affect the properties of zein in bakery applications.

Call number: LD2668 .T4 1961 M56