Title page, table of contents and abstract only. The complete thesis in print form is available from the University of Adelaide Library. / Variation in quantity and quality of gluten proteins is largely responsible for the genotypic differences associated with the dough rheological parameters, maximum resistance (R[subscript]max) and extensibility (Ext.). In the context of bread making, doughs characteristic of good quality have moderate to high extensograph maximum resistance (R[subscript]max) and high extensibility (Ext.). The term usually applied to describe the balance between these two parameters is dough strength. Generally, weak doughs perform poorly in baking tests and as dough strength increases, bread making quality also increases. Important proteins that constitute the 'gluten complex' include high molecular weight glutenin subunits (HMW-GSs) and low molecular weight glutenin subunits (LMW-GSs). These proteins, which interact to produce large polymeric proteins, are coded at the Glu-1 and Glu-3 loci on group 1 chromosomes, respectively. Extensive allelic variation exists a1 each of the G/u-1 and Glu-3 loci. Field trials (4 years) and physical dough quality tests on harvested grain from a set of near-isogenic lines, differing in glutenin composition, were used to investigate the effect of numerous glutenin alleles on dough rheological parameters. Glutenin allele main effects were ranked as follows: Glu-A1 a = p = b > c for R[subscript]max and Glu-A1 a = b = p > C for Ext.; Glu-B1 i ≥ b = c > d = a for R[subscript]max and Glu-B1 a = i = c ≥ b ≥ d for Ext.; Glu-D1d > Glu-D1a = Glu-D1b ≥ Glu-D1f for R[subscript]max and Glu-D1 a = b = f ≥ d for Ext.; Glu-A3 d = b ≥ c = f ≥ a > e for R[subscript]max and Glu-A3 b = a = d = c = f ≥ e for Ext.; Glu-B3 g ≥ b = m ≥ d = i = h = f≥ a ≥ c for R[subscript]max and Glu-B3 i = d ≥ g = f = m ≥ b = c = h = a for Ext.; Glu-D3 a-Gli-D1 = f ≥ c = d = a ≥ b for R[subscript]max and Glu-D3 d ≥ a-Gli-D1 ≥ a ≥ b = c = f for Ext. The influence of protein content and two-way glutenin allele interactions are also discussed. Another aspect of this work investigated the relationship between HMW-GS expression levels and quality. RP-HPLC was used to quantify the proportion (% area) of individual HMW-GSs relative to total HMW-GSs. Except for Glu-BId (6+8*), the B-genome contributed the highest percentage of HMW-GSs and was significantly higher (P<O.OO1) in cultivars that contained the Glu-BIal allele. A high proportion of IBx subunits compared to IDx subunits (= 2.3, Glu-B1al) correlated with varieties reported to have extra strong dough properties, while a 1Bx:1Dx ratio of = 1.3 (Glu-B1 i, f, c, u and ak) was typical of varieties with moderate to high dough strength characteristics. In varieties which contain Glu-B1 alleles reported to produce weak: doughs the 1Bx:I1Dx value was = 1.0 (Glu-B1e) and = 0.6 (Gfu-B1). This suggests that the overall proportion of Glu-B1 subunits has a major influence on dough strength and that the proportion of 1Bx relative to 1Dx subunits, as determined by RP-HPLC, could be used to predict dough quality. RP-HPLC analysis also enabled the identification of varieties that contained the Glu-B1al allele and overexpressed subunit Glu-B1 7x, including the most likely source of this allele in bread wheat cultivars. Novel HMW-GS alleles in related wheat species with good quality potential were also identified. A simple small-scale screening assay was developed to efficiently assess the protein quality attributes associated with accessions of synthetic hexaploids, T tauschii and T dicoccoides. Development of the Turbidity assay is described and was used in conjunction with SE-HPLC and SDS-PAGE to conflrm and characterise previously undescribed HMW-GSs. The HMW-GS composition of T dicoccoides is discussed in detail where there were 49 HMW-GSs which combined to produce 54 different HMW-GS banding patterns. Accordingly, allelic designations were tentatively assigned to either individual or subunit pairs and these are also Teported in this manuscript. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1277743 / Thesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2007

Title page, table of contents and abstract only. The complete thesis in print form is available from the University of Adelaide Library. / Variation in quantity and quality of gluten proteins is largely responsible for the genotypic differences associated with the dough rheological parameters, maximum resistance (R[subscript]max) and extensibility (Ext.). In the context of bread making, doughs characteristic of good quality have moderate to high extensograph maximum resistance (R[subscript]max) and high extensibility (Ext.). The term usually applied to describe the balance between these two parameters is dough strength. Generally, weak doughs perform poorly in baking tests and as dough strength increases, bread making quality also increases. Important proteins that constitute the 'gluten complex' include high molecular weight glutenin subunits (HMW-GSs) and low molecular weight glutenin subunits (LMW-GSs). These proteins, which interact to produce large polymeric proteins, are coded at the Glu-1 and Glu-3 loci on group 1 chromosomes, respectively. Extensive allelic variation exists a1 each of the G/u-1 and Glu-3 loci. Field trials (4 years) and physical dough quality tests on harvested grain from a set of near-isogenic lines, differing in glutenin composition, were used to investigate the effect of numerous glutenin alleles on dough rheological parameters. Glutenin allele main effects were ranked as follows: Glu-A1 a = p = b > c for R[subscript]max and Glu-A1 a = b = p > C for Ext.; Glu-B1 i ≥ b = c > d = a for R[subscript]max and Glu-B1 a = i = c ≥ b ≥ d for Ext.; Glu-D1d > Glu-D1a = Glu-D1b ≥ Glu-D1f for R[subscript]max and Glu-D1 a = b = f ≥ d for Ext.; Glu-A3 d = b ≥ c = f ≥ a > e for R[subscript]max and Glu-A3 b = a = d = c = f ≥ e for Ext.; Glu-B3 g ≥ b = m ≥ d = i = h = f≥ a ≥ c for R[subscript]max and Glu-B3 i = d ≥ g = f = m ≥ b = c = h = a for Ext.; Glu-D3 a-Gli-D1 = f ≥ c = d = a ≥ b for R[subscript]max and Glu-D3 d ≥ a-Gli-D1 ≥ a ≥ b = c = f for Ext. The influence of protein content and two-way glutenin allele interactions are also discussed. Another aspect of this work investigated the relationship between HMW-GS expression levels and quality. RP-HPLC was used to quantify the proportion (% area) of individual HMW-GSs relative to total HMW-GSs. Except for Glu-BId (6+8*), the B-genome contributed the highest percentage of HMW-GSs and was significantly higher (P<O.OO1) in cultivars that contained the Glu-BIal allele. A high proportion of IBx subunits compared to IDx subunits (= 2.3, Glu-B1al) correlated with varieties reported to have extra strong dough properties, while a 1Bx:1Dx ratio of = 1.3 (Glu-B1 i, f, c, u and ak) was typical of varieties with moderate to high dough strength characteristics. In varieties which contain Glu-B1 alleles reported to produce weak: doughs the 1Bx:I1Dx value was = 1.0 (Glu-B1e) and = 0.6 (Gfu-B1). This suggests that the overall proportion of Glu-B1 subunits has a major influence on dough strength and that the proportion of 1Bx relative to 1Dx subunits, as determined by RP-HPLC, could be used to predict dough quality. RP-HPLC analysis also enabled the identification of varieties that contained the Glu-B1al allele and overexpressed subunit Glu-B1 7x, including the most likely source of this allele in bread wheat cultivars. Novel HMW-GS alleles in related wheat species with good quality potential were also identified. A simple small-scale screening assay was developed to efficiently assess the protein quality attributes associated with accessions of synthetic hexaploids, T tauschii and T dicoccoides. Development of the Turbidity assay is described and was used in conjunction with SE-HPLC and SDS-PAGE to conflrm and characterise previously undescribed HMW-GSs. The HMW-GS composition of T dicoccoides is discussed in detail where there were 49 HMW-GSs which combined to produce 54 different HMW-GS banding patterns. Accordingly, allelic designations were tentatively assigned to either individual or subunit pairs and these are also Teported in this manuscript. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1277743 / Thesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2007

Thesis (MA&D) -- AUT University, 2008. / Includes bibliographical references. Also held in print (405 leaves : ill. ; 30 cm.) in the Archive at the City Campus (T 616.399 WAL)

Thesis PlanA (M.S.)--University of Wisconsin--Stout, 2008. / Includes bibliographical references.

Background: Celiac Disease (CD) is a chronic, autoimmune disease that prevents individuals from being able to process gluten. When individuals ingest gluten, their digestive system becomes severely damaged, leading to many adverse, health effects. It is, therefore, significantly crucial that individuals with CD adhere to a Gluten-Free diet (GFD). However, the adherence rate is well below optimal in the adult, CD population. Hence, it is crucial to identify and understand the factors that impact their ability to maintain a GFD. Objective: To develop a systematic review that critically appraises and synthesizes evidence on the facilitators and barriers that affect adherence to GFD among the adult population with CD. Data Sources: Ovid Medline, CINAHL, PsychInfo, and Embase were included, using a combination of keywords to retrieve relevant articles. The Inclusion Criteria consisted of empirical studies that focus on Adults with CD. Only English studies were considered. A coding scheme was developed to retrieve uniform information from each of the included studies, including: study design, population characteristics, facilitators and barriers presented, limitations, and a summary of each study. Results: Facilitators and Barriers were organized based on a Social ecological model, derived from the bioecological theory of development, which emphasizes that individuals make choices in their lives based on the impact of various ecological levels that exist. The ecological levels include: System, Community, Organizational, Interpersonal, and Individual. The studies included in this systematic review reported many facilitators and barriers that exist at the different ecological levels, which significantly affect adherence to GFD. Based on the frequency of articles that reported each facilitator and each of the studies’ level of evidence, the most significant facilitators were: increased patient education; celiac association membership; financial compensation/food subsidies; and increased intention/self-regulatory efficacy. When taking into consideration the frequency of articles that reported each barrier along with each of the studies’ level of evidence, the most significant barriers were: restaurant dining/supermarket shopping; poor patient education from practitioner; specific cultural factors; and low intention/motivation to adhere to a GFD. Although other factors have been reported, there was limited evidence to support them due to weak study designs, limited samples, and inconsistencies found across the different studies. It is important to understand that there are many additional facilitators and barriers retrieved in the systematic review that do not have as much evidence to support them. These are discussed in the thesis. Conclusion: Introducing policy changes at a health systems level will have the most influential impact on all the ecological layers in an individual’s life. Based on the magnitude of the results and the level of evidence of each of the studies, improvements to physician-patient communication, patient education interventions, and food subsidies, will create the most significant opportunity to positively impact the remaining ecological levels in one’s life, with the ultimate goal of improving adherence rates to a GFD among adults with CD in Canada. Registration: Prospero registration ID number is CRD42018091854.

Durante o processamento industrial de produtos alimentícios, tendem a ocorrer modificações físicas e/ou químicas nos diferentes componentes, que interferem diretamente em seus atributos típicos. Portanto, torna-se necessária a avaliação do comportamento físico-químico de cada componente, bem como de suas misturas. Dois tipos de proteína, proteína isolada de soja e glúten, tiveram suas propriedades morfológicas, térmicas e reológicas avaliadas neste trabalho. Estas propriedades também foram investigadas para os amidos de trigo, mandioca e milho, incluindo-se a determinação de amido danificado e o acompanhamento do processo de gelatinização através da microscopia óptica utilizando luz polarizada. Para investigar o efeito individual dos componentes, foram aplicados vários planejamentos experimentais de misturas do tipo simplex contendo diferentes concentrações de proteína isolada de soja/glúten/amido. A influência da fonte botânica do amido também foi verificada. Parâmetros reológicos como força de ruptura, dureza, deformabilidade, fluidez e força de penetração foram determinados para géis obtidos a partir das misturas preparadas, permitindo assim um estudo comparativo. Através da quimiometria, modelos de ajuste lineares, quadráticos e cúbicos foram aplicados para obter equações polinomiais que pudessem expressar adequadamente as superfícies de resposta observadas para cada parâmetro reológico avaliado. A significância estatística desses modelos foi avaliada através da análise de variância e de um novo ensaio experimental, sendo possível indicar o melhor modelo de ajuste para cada propriedade reológica estudada. / Physical and/or chemical modifications that happen in the ingredients during industrial process of food products interfere directly in their typical attributes. Therefore, the physical-chemistry behavior evaluation of each ingredient and their blends make necessary. Two kinds of proteins, isolate soy protein and gluten, have been their morphological, thermal and rheological properties evaluated in this work. These properties have been investigated to wheat, corn and tapioca starches, damaged starch determination and gelatinization process following using light microscopy with polarized light were included. In order to investigate the effects of the individual components, applied several mixture simplex design for modeling experiments of blends with different isolate soy protein/gluten/starch ratios. The influence of botanical source of starch was also investigated. Rheological parameters like rupture strength, hardness, deformability, firmness and penetration strength of the gels obtained through the prepared blends were determined make possible a comparative study. Using chemometry, linear, quadratic and special cubic models were studied to get polynomial equations that express the observed surface response to each evaluated rheological parameter. The statistical significance of these models was obtained using analysis of variance and new experimental blend, being possible indicate the better model to each studied rheological parameter.

No description available.

Genome-wide association (GWA) studies confirmed that the HLA genes were strongly associated with schizophrenia but the HLA variants identified by GWA studies had a lower frequency in patients with schizophrenia than control subjects. The HLA molecules have function of presenting peptide antigens to T lymphocytes in order to initiate an immune response. Environmental factors such as infection and dietary proteins have been found to be associated with schizophrenia. This PhD program has thus focused on the following objectives: (1) identification of genetic variants for schizophrenia in the HLA region and (2) investigation of circulating antibodies to linear peptide antigens derived from wheat gluten in schizophrenia. The major findings from this work are as follows: 1. The HLA-DQ2.5 variants were strongly associated with schizophrenia; this finding is consistent with that from GWA study. 2. The NOTCH4 association was replicated in our study samples, in which a CNV in exon 19 of the gene may be associated with risk of schizophrenia. 3. There was no HLA-II variant identified to be associated with a high risk of schizophrenia but a CNV present in the HLA-DQ/DR region might confer risk of the disease. 4. The levels of circulating antibodies to linear peptide antigens derived from wheat gluten were significantly lower in schizophrenia patients than controls. This finding is inconsistent with previous studies that showed elevated levels of circulating antibodies in schizophrenia across subpopulations. In conclusion, it is likely that not one but many HLA variants lead to risk of schizophrenia development. From this research it is likely that anti-gluten antibodies are not an environmental trigger for this disease. Further investigation is needed to clarify the role of the HLA region in bridging the gap between genetic make-up and environmental factors in developing schizophrenia.

Durante o processamento industrial de produtos alimentícios, tendem a ocorrer modificações físicas e/ou químicas nos diferentes componentes, que interferem diretamente em seus atributos típicos. Portanto, torna-se necessária a avaliação do comportamento físico-químico de cada componente, bem como de suas misturas. Dois tipos de proteína, proteína isolada de soja e glúten, tiveram suas propriedades morfológicas, térmicas e reológicas avaliadas neste trabalho. Estas propriedades também foram investigadas para os amidos de trigo, mandioca e milho, incluindo-se a determinação de amido danificado e o acompanhamento do processo de gelatinização através da microscopia óptica utilizando luz polarizada. Para investigar o efeito individual dos componentes, foram aplicados vários planejamentos experimentais de misturas do tipo simplex contendo diferentes concentrações de proteína isolada de soja/glúten/amido. A influência da fonte botânica do amido também foi verificada. Parâmetros reológicos como força de ruptura, dureza, deformabilidade, fluidez e força de penetração foram determinados para géis obtidos a partir das misturas preparadas, permitindo assim um estudo comparativo. Através da quimiometria, modelos de ajuste lineares, quadráticos e cúbicos foram aplicados para obter equações polinomiais que pudessem expressar adequadamente as superfícies de resposta observadas para cada parâmetro reológico avaliado. A significância estatística desses modelos foi avaliada através da análise de variância e de um novo ensaio experimental, sendo possível indicar o melhor modelo de ajuste para cada propriedade reológica estudada. / Physical and/or chemical modifications that happen in the ingredients during industrial process of food products interfere directly in their typical attributes. Therefore, the physical-chemistry behavior evaluation of each ingredient and their blends make necessary. Two kinds of proteins, isolate soy protein and gluten, have been their morphological, thermal and rheological properties evaluated in this work. These properties have been investigated to wheat, corn and tapioca starches, damaged starch determination and gelatinization process following using light microscopy with polarized light were included. In order to investigate the effects of the individual components, applied several mixture simplex design for modeling experiments of blends with different isolate soy protein/gluten/starch ratios. The influence of botanical source of starch was also investigated. Rheological parameters like rupture strength, hardness, deformability, firmness and penetration strength of the gels obtained through the prepared blends were determined make possible a comparative study. Using chemometry, linear, quadratic and special cubic models were studied to get polynomial equations that express the observed surface response to each evaluated rheological parameter. The statistical significance of these models was obtained using analysis of variance and new experimental blend, being possible indicate the better model to each studied rheological parameter.

Dissertação (mestrado)—Universidade de Brasília, Faculdade em Ciências da Saúde, Programa de Pós-Graduação em Ciências da Saúde, 2017. / Submitted by Raiane Silva (raianesilva@bce.unb.br) on 2017-08-02T18:18:02Z No. of bitstreams: 1 2017_AlessandradosSantosDomingues.pdf: 2563000 bytes, checksum: 193d95b4e62c9b005a210825918a392b (MD5) / Approved for entry into archive by Raquel Viana (raquelviana@bce.unb.br) on 2017-09-20T12:24:04Z (GMT) No. of bitstreams: 1 2017_AlessandradosSantosDomingues.pdf: 2563000 bytes, checksum: 193d95b4e62c9b005a210825918a392b (MD5) / Made available in DSpace on 2017-09-20T12:24:04Z (GMT). No. of bitstreams: 1 2017_AlessandradosSantosDomingues.pdf: 2563000 bytes, checksum: 193d95b4e62c9b005a210825918a392b (MD5) Previous issue date: 2017-09-20 / A doença celíaca é uma desordem inflamatória autoimune caracterizada por uma intolerância permanente ao glúten, que afeta indivíduos de qualquer faixa etária geneticamente suscetíveis, podendo causar sintomas intestinais e sistêmicos. A predisposição genética está fortemente relacionada aos alelos HLA-DQ2 e DQ8. Familiares de primeiro grau de pacientes celíacos e portadores de outros distúrbios autoimunes, tais como diabetes mellitus tipo I, tireoidite de Hashimoto, apresentam uma prevalência de doença celíaca superior à população geral, a qual é de aproximadamente 1%. Relatou-se também elevada prevalência entre pacientes com a doença de Kawasaki (5,5%), uma vasculite sistêmica aguda autolimitada de etiologia desconhecida que afeta predominantemente crianças menores de 5 anos, podendo acometer adolescentes. Apesar de anormalidades imunológicas serem descritas durante a fase aguda da doença de Kawasaki, a ocorrência de um segundo transtorno imunológico raramente é relatada. Objetivo: determinar a prevalência da doença celíaca em pacientes pediátricos com diagnóstico prévio de doença de Kawasaki atendidas em Serviço de Reumatologia Pediátrica de Brasília e identificar a prevalência dos alelos de predisposição genética nesses pacientes. Metodologia: estudo descritivo de prevalência que incluiu cento e dez crianças com doença de Kawasaki (66 do sexo masculino, idade mediana 4,8 anos) que realizaram a pesquisa dos alelos HLA através do teste de reação em cadeia de polimerase e a pesquisa do anticorpo antitransglutaminase IgA através do teste imunoenzimático ELISA. Nos pacientes com níveis anormais deste anticorpo se realizou ainda a pesquisa do anticorpo antiendomísio IgA através do teste de imunofluorescência indireta, seguido por biópsia duodenal. Resultado: apenas um paciente, do sexo masculino, de 9 anos de idade, diagnósticado com doença de Kawasaki aos 5 anos apresentou anticorpos positivos, HLA-DQ2 e DQ8 além de biópsia duodenal com atrofia vilositária (Marsh 3A). No rastreio dos familiares de primeiro grau deste paciente se obteve o diagnóstico de doença celíaca em sua irmã. A prevalência de genótipos predisponentes para doença celíaca foi de 29,1%, semelhante à população geral. Conclusão: a prevalência de doença celíaca encontrada neste grupo de pacientes com Kawasaki não foi superior à da população geral (0,9% versus 1%), assim como a prevalência dos seus 7 alelos predisponentes (29,1% versus 30-40%). Desta forma não se pode afirmar que haja associação entre ambas as condições. / Celiac disease is an autoimmune inflammatory disorder characterized by a permanent intolerance to gluten, which affects genetically susceptible individuals, at any age, causing intestinal and systemic symptoms. Genetic predisposition is strongly related to HLA DQ2 and DQ8 alleles. First-degree relatives of celiac patients and carriers of other autoimmune disorders, such as type 1 diabetes mellitus, Hashimoto's thyroiditis, have a higher prevalence of celiac disease than the general population, which is approximately 1%. There is also a report of higher prevalence among patients with Kawasaki disease (5.5%), a self-limiting acute systemic vasculitis of unknown etiology that predominantly affects children under 5 years of age, and may affect adolescents. Although immunological abnormalities are described during the acute phase of Kawasaki disease, the occurrence of a second immune disorder is rarely reported. Objective: to determine the prevalence of celiac disease in pediatric patients with Kawasaki disease attending at a reference service in Brasília, and to identify the prevalence of genetic predisposition alleles in those patients. Methods: a descriptive prevalence study that included one hundred and ten children with Kawasaki disease (66 male, median age 4.8 years) who performed the HLA allele research using the polymerase chain reaction test and the IgA anti-transglutaminase antibody by enzyme-linked immunosorbent assay (ELISA). The anti-endomysial IgA antibody was also investigated through the indirect immunofluorescence test in patients with abnormal levels of this antibody, followed by duodenal biopsy. Results: Only one 9-year-old male patient, diagnosed with Kawasaki disease at age 5, presented positive antibodies, HLA DQ2 and DQ8 in addition to duodenal biopsy with villous atrophy (Marsh 3A). This first-degree relatives screening returned the diagnosis of celiac disease in his sister. The prevalence of predisposing genotypes for celiac disease was 29.1%, similar to the general population. Conclusion: The prevalence of celiac disease in this group of Kawasaki patients was not greater than the general population (0.9% versus 1%), as was the prevalence of predisposing alleles (29.1% vs. 30-40%). This way it can not be stated that there is an association between both conditions.