This diploma thesis looks into the subject of gluten free pasta. They were evaluatded in boling test and from the point of taste. There were four groups of pasta selected, who are based on maize starch and it also contained many other igredients. The boiling test was conducted directly by the metodics and contents the boiling evaluation signs, binding, swelling capacity and sediments. Recommended time of boiling were extended only in group of pasta with maize starch basis whose binding was 118,5 %, swelling capacity 2,53 and sediments value 200 ml. Maize pasta with the contents of unctuous acids mono a diglycerids has binding 99,5 %, swelling capacity 2,36 and sediments value 50 ml. The biggest swelling capacity has the maize pasta with rice flour with its swelling capacity 2,18 a sediments value 110 ml. Selected pasta has also been evaluated from a point of atractivity for the consument and sensoric methods has been used. The group of 40 students of South Bohemian University has been collected atd followed was evaluated shape, swelling capacity, color, aroma and taste. The biggest loose of shape and biggest bidding was in group of maize starch pasta and the less. Color atractivity was in group of maize starch pasta and rice flour pasta. There was no major differences between tested groups from point of aroma. Also the taste of the samples was not been evaluated so high. The worst wal again group of maize starch pasta and rice flour pasta. Finally the overview of the samples has been evaluated by the best color, aroma, taste and overal. In every aspect the best samples was the maize pasta contains mono and diglycerids acids.

Master of Science / Food Science Institute / Fadi M. Aramouni / With an increasing number of people with celiac disease, the need for gluten-free products is inevitable. Sorghum is a grain safe for celiac patients. Therefore, the purpose of this work was to characterize four sorghum hybrids in terms of their grain and flour; then utilize the hybrids in a wheat-free product and test for physical, chemical, textural, and sensory differences. Flour tortillas were chosen for their current popularity and the lack of research and availability for gluten-free flour tortillas. Grain characterization included diameter, weight, and hardness as measured by the Single Kernel Characterization System and Tangential Abrasive Dehulling Device. Flour characterization included flour and starch particle size distributions, total starch, amylose content, starch pasting properties, moisture, crude protein, and ash content. Significant differences were found (p<0.05) among hybrids for each test except total starch. Gluten-free flour tortillas were made from the four sorghum hybrids in addition to a commercial sorghum flour. Tortilla weight, diameter, thickness, color, pH, Aw, and moisture content were measured along with extensibility and stretchability. A descriptive panel was trained and used to analyze the five samples. Significant differences were found (p<0.05) among samples for color, pH, Aw, and moisture content. Significant differences were also found (p<0.05) among samples for extensibility and stretchability. Extensibility was a more effective test in studying quality. The sensory panel found significant differences (p<0.05) for grain specks, angle of bend, rancidity, sweetness, springiness, hardness, and grittiness. The commercial flour had the highest score for angle bend and springiness and was, therefore, utilized in a consumer study. When compared to a gluten-free wrap already in the market, the sorghum flour tortilla made from this study scored significantly higher in all attributes, including overall acceptability. The commercial flour is thought to have preformed better than the other four samples due to its smaller particle size and greater starch damage allowing an increase in water absorption.

This thesis contains information about gluten free food market. It describes all main actors and also different types of business which can sell or manufacture gluten free food. Great emphasis is placed on understanding needs of "gluten free" customers identifying behavior which differentiate them inside this segment and also between regular customers. It also discovers opportunities and challenges on this market. Based on collected information it predicts possible future development.

Celiac disease, a common autoimmune disease, affects ~1% of Americans. Treatment requires strict elimination of gluten, proteins found in wheat, rye, and barley. Individuals with celiac disease have been shown to have a lower quality of life than others without it. However, their quality of life has been known to improve with adherence to the gluten-free diet. Other than gluten-free diet adherence, little research has been completed on how specific eating patterns may impact the lives of individuals with celiac disease. In the general population, diet quality has been associated with health-related quality of life, where quality of life has been predictive of other outcomes, like mortality. Research in the general population has also shown an association between increased consumption of ultra-processed foods and adverse health outcomes, including obesity, cancer, and premature mortality, but none have explored its relation to quality of life. Among individuals with celiac disease, no studies have explored the relationship between diet quality or ultra-processing resulting from strictly adhering to a gluten-free diet and celiac disease-specific quality of life. This dissertation describes the eating patterns of a sample of 50 adults and 30 teens with celiac disease (the “sample”) to understand what they were eating, as well as the relationship between their diet quality and level of food processing to quality of life. Results were compared to a representative sampling of the population in the United States from the National Health and Nutrition Examination Survey (“NHANES”). The sample had room for improvement in their diet quality and levels of ultra-processing but performed favorably compared with NHANES. Using the Healthy Eating Index, the majority had scores considered suboptimal (mostly moderate scoring). However, using the Alternate Mediterranean Diet score, fewer had suboptimal scores (mostly moderate to high scoring). Differences between the measures’ scores reflected: (1) variations in measurement criteria, and (2) separate weights applied to those criteria. The sample had ultra-processed food consumption within the range associated with adverse health outcomes in some studies. With the exception of low folate and high lipids, most of the sample’s nutrient concerns reflected those in NHANES. The sample’s diet patterns were most similar to those in NHANES who had reported prior celiac disease diagnosis and were adhering to a gluten-free diet, with patterns significantly more favorable to other NHANES groups. In the general population, there was a consistent relationship with both higher Alternate Mediterranean Diet score and lower levels of ultra-processed food consumption as a percent of energy to better quality of life. Similar but less robust trends were found with the sample. Overall, results suggested that both higher adherence to healthier diet patterns (for example, more produce, legumes, nuts, whole grains, and less saturated fat) and lower levels of ultra-processing were associated with higher quality of life.

Celiac disease (CD) is a highly prevalent autoimmune disease in which intestinal inflammation is induced by dietary gluten. The means through which gluten-specific CD4+ T cell activation culminates in intraepithelial T cell (T-IEL) mediated intestinal damage remain unclear. Here, we performed multiplexed-single cell analysis of intestinal and gluten-induced peripheral blood T cells from patients with different celiac disease states and controls. Untreated, active CD (ACD) and potential CD (PCD) were associated with an enrichment of activated intestinal T cell populations including CD4+ follicular T-helper (TFH) cells, regulatory T cells (Tregs), and Natural CD8+ αβ and γδ T-IELs. Natural CD8+ αβ and γδ T-IELs expressing activating Natural Killer Cell Receptors (NKRs) exhibited a distinct TCR repertoire in CD and persisted in patients on a gluten-free diet (GFD) without intestinal inflammation. Our data further show that NKR-expressing cytotoxic cells, which appear to mediate intestinal damage in CD, arise from a distinct NKR-expressing memory population of T-IELs. Following gluten ingestion, both αβ and γδ T cell clones from this memory population of T-IELs circulated systemically with gluten-specific CD4+ T cells and assumed a cytotoxic and activating NKR-expressing phenotype. In patient-derived organoid (PDO) model of CD, gluten exposure induced the presence of this cytotoxic, NKR-expressing population exclusively in PDOs generated from CD patients. The increased abundance of cytotoxic, NKR-expressing T-IELs following gluten exposure corresponded to histologic observations of altered organoid morphology including degenerated organoid structures and the presence of infiltrating immune cells co-localized with apoptotic epithelial cells. Collectively, these findings suggest that these cytotoxic, NKR-expressing T cells in CD are rapidly mobilized in parallel with gluten-specific CD4+ T cells following gluten ingestion to mediate the destruction of intestinal epithelial cells in CD.

No description available.

Type 1 diabetes (T1D) is an autoimmune disease, whose incidence is rising every year, and its prevention or a cure does not exist. T1D is influenced by multiple genetic factors but environmental factors represent the major contributor to the recent almost epidemic increase of T1D incidence worldwide, primarily in developed countries. Amongst these factors belong for example enteroviral infections, microbiota dysbiosis or gluten-free diet (GFD). GFD has been proven to have a protective effect in NOD mice, which is a spontaneous model of T1D, and a beneficial effect on glycemic control in humans, when administered after T1D onset. This diploma thesis examined changes of regulatory and potentially regulatory T-cells and their cytokines in peripheral blood mononuclear cells (PBMC) of T1D children, who underwent 12-month intervention trial of GFD. Secondly, the thesis assessed if the influence of GFD on immune regulatory functions can be transferred by colonization of germ-free NOD mice with gut microbiota of these children. We have found that intervention with GFD increases percentage of Tr1 cells and IL-10 producing CD4+ T-cells in PBMC of T1D children. Furthermore, the beneficial effect on immune regulation can be at least partially transferred to NOD mice by the colonization with human microbiota...

<p>Coeliac disease is a chronic inflammatory disease treated with a gluten-free diet, excluding barley, rye and wheat. Hence, there is a demand for methods able to detect gluten in foods in order to ensure correct labeling of products. According to the Codex Alimentarius Commission, 20ppm gluten is the maximum amount allowed in food labeled gluten-free.</p><p>PCR can detect DNA from cereals in food. Four real-time PCR-systems,</p><p>using TaqMan®-probes for detection of barley, oat, rye and wheat were optimized and evaluated. Evaluations were carried out using seeds. Primers were targeted to genes coding for prolamines, seed storage proteins. PCR-systems targeted to barley, oat and wheat were shown to be specific for the cereals corresponding to each system. The system targeted to rye showed cross-reactions with durum wheat and spelt wheat. Detection limits were 50pg, corresponding to <10 haploid genome copies for each cereal. All systems were able to detect 250ppm amounts of DNA, most likely even smaller amounts are detectable. All systems showed an amplification efficiency of ≥95%.</p><p>Systems for detection of barley, oat and wheat are ready for further evaluation, using food products as samples. The rye system however, needs to be re-designed before further evaluation can take place.</p>

A doença celíaca (DC) é uma doença inflamatória induzida pela ingestão de glúten em indivíduos geneticamente predispostos e seu tratamento é baseado em uma dieta sem glúten por toda a vida. A doença celíaca refratária é um problema comum que afeta de 10% a 19% dos pacientes célicos tratados. Provavelmente, a contaminação da dieta por glúten é uma das razões principais para a persistência de sintomas em pacientes celíacos tratados, assim como a ingestão inadvertida de glúten, devido a rotulagem incorreta. Assim, o objetivo deste estudo foi avaliar a confiabilidade dos rótulos dos alimentos brasileiros processados, através de testes de contaminação de glúten nos seguintes grupos (a) produtos \"livres de glúten\" - preparados especificamente para a população celíaca; (b) produtos \"naturalmente sem glúten\" feitos com arroz, milho, soja e mandioca, utilizados por toda a população e (c) produtos rotulados com \"contém glúten\", mas que não apresentam glúten em sua composição no rótulo. Foram analisados 213 produtos alimentícios agrupados em: 115 produtos do grupo \"sem glúten\"; 86 produtos do grupo \"naturalmente sem glúten\" e 12 produtos do grupo rotulados com \"contém glúten\". O teor de glúten foi detectado e quantificado por ELISA-R5 (Ridascreen®gliadin) e os resultados foram expressos em ppm e mg/100 g de alimento. A linha de corte foi estabelecida em 20 ppm para a contaminação de glúten. Todas as contaminações por glúten foram confirmadas por Western-blotting. Resultados: (a) alimentos livres de glúten 15 das 115 (13%) apresentaram contaminação por glúten (20 ppm), (b) grupo de alimentos naturalmente sem glúten - 8 de 86 (9,3%) apresentaram contaminação por glúten (20 ppm); (c) grupo de alimentos rotulados com contem glúten - somente 2 de 12 (16,7%) apresentaram contaminação por glúten (20 ppm). A análise de Western-blotting confirmou 36 das 38 (95%) contaminações encontradas no ELISA-R5. CONCLUSÕES: Ambos os grupos de alimentos \"sem glúten\" e \"naturalmente sem glúten\" comercializados no Brasil apresentaram razoável porcentagem de contaminação por glúten, o que dificulta a realização de uma dieta adequada ao paciente celíaco. O grupo de alimentos rotulado \"com glúten\" não apresentou 100% de contaminação, o que revela que a rotulagem desses produtos deve ser feita como uma medida preventiva. Uma maior chance de contaminação pelo glúten foi observada para os produtos a base de arroz (13,6x), soja (13,3x) e milho (9,3x), mas não naqueles à base de mandioca. Em média, encontramos 10,8% (23 de 213) de contaminação de glúten para os alimentos analisados, um panorama positivo para a população brasileira celíaca, principalmente devido ao uso da mandioca, uma alternativa para a farinha de trigo. No entanto, a contaminação de glúten encontrada mostra a importância da quantificação de glúten em todos os alimentos industrializados. / Celiac disease (CD) is an inflammatory disorder induced by ingestion of gluten in genetically predisposed individuals and its treatment is based on a life-time gluten-free diet. Nonresponsive celiac disease is a common problem affecting from 10% to 19% of treated celiac patients. Probably a gluten contamination in diet is one of the major reasons for symptoms persistence in celiac patients as well as an inadvertent gluten intake due to a misleading nutritional label. The aim of this study was to evaluate the reliability of Brazilian processed food labels by testing gluten contamination in (a) gluten-free products - prepared specifically for the celiac population; (b) in naturally gluten-free products made with rice, corn, soy bean and cassava and used by all population and (c) in not gluten-free products labeled to contain gluten but not having it in their composition. We analyzed 213 food samples grouped accordingly to its type: 115 samples of \"gluten-free food, 86 samples of \"naturally gluten-free food and 12 samples of not-gluten free labeled products. The gluten content was detected and quantified by ELISA-R5 (Ridascreen® Gliadin) and the results were expressed in ppm and mg/100 g of food. A cut-off line was established in 20 ppm for gluten contamination. All gluten contaminations were confirmed by Western-blotting. Results: (a) Gluten-free foods - we found 100 of 115 samples (87%) with no contamination (< 20 ppm) and 15 of 115 (13%) showed gluten contamination 20 ppm; (b) Naturally Gluten-free foods - we found 78 of 86 samples (90,7%) showing no contamination (< 20 ppm) and 8 of 86 (9,3%) with gluten levels 20 ppm; (c) Not gluten-free foods - we found 10 of 12 samples (83,3%) showing no contamination (< 20 ppm) and 2 of 12 (16,7%) with gluten contamination 20 ppm. The Western-blotting analysis confirmed 36 of 38 (95%) contaminations found in the ELISA-R5. CONCLUSIONS: Both \"gluten-free and \"naturally gluten-free foods commercialized in Brazil have presented some gluten contamination making a restricted gluten-free diet hard to be achieved by the celiac population. Unexpectedly the not gluten-free group was not entirely contaminated showing a preventive measure in labeling by food companies. A higher odds ratio for gluten contamination was observed for products made with rice (13.6), soy bean (13.3) and corn (9.3) but not to cassava products (not significant). In general, we found a 10.8% (23 of 213) of gluten contamination for all food products analyzed, a positive panorama for the Brazilian celiac population mainly due to cassava products, an alternative for wheat starch. Nevertheless the gluten contamination found here leads us to the importance for a gluten quantification in all industrialized food to guarantee an appropriated diet to the Brazilian celiac group

Coeliac disease is a chronic inflammatory disease treated with a gluten-free diet, excluding barley, rye and wheat. Hence, there is a demand for methods able to detect gluten in foods in order to ensure correct labeling of products. According to the Codex Alimentarius Commission, 20ppm gluten is the maximum amount allowed in food labeled gluten-free. PCR can detect DNA from cereals in food. Four real-time PCR-systems, using TaqMan®-probes for detection of barley, oat, rye and wheat were optimized and evaluated. Evaluations were carried out using seeds. Primers were targeted to genes coding for prolamines, seed storage proteins. PCR-systems targeted to barley, oat and wheat were shown to be specific for the cereals corresponding to each system. The system targeted to rye showed cross-reactions with durum wheat and spelt wheat. Detection limits were 50pg, corresponding to &lt;10 haploid genome copies for each cereal. All systems were able to detect 250ppm amounts of DNA, most likely even smaller amounts are detectable. All systems showed an amplification efficiency of ≥95%. Systems for detection of barley, oat and wheat are ready for further evaluation, using food products as samples. The rye system however, needs to be re-designed before further evaluation can take place.